Mattilsynet

Bread, white (0-25 %), squared-shaped, industrially made

Energy in 100 g

1,085 kJ (256 kcal)

Fat →

2.9 g

Protein →

9.4 g

Carbohydrate →

46.6 g

More bread:

Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 46.6 g
Water: 38 g
Protein: 9.4 g
Dietary fibre: 3 g
Fat: 2.9 g
Energy content
Carbohydrate: 73 E%
Protein: 15 E%
Fat: 10 E%
Dietary fibre: 2 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,085 kJ (256 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat2032.9 g9%
CarbohydrateMI018146.6 g73%
Dietary fibre2033 g2%
Protein2039.4 g14%
Alcohol500 g0%
WaterMI014238 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch33144.4 g
Sugar, totalMI_SUGAR_NO2.2 g
Sugar, added3310 g

Fatty acids

FatSourceQuantity
Saturated fatty acids2031 g
Trans fatty acids200 g
Monounsaturated fatty acids2030.7 g
Polyunsaturated fatty acids2030.8 g
Omega-31350.1 g
Omega-61350.4 g
Cholesterol2037 mg
Saturated fatty acidsSourceQuantity
C12:0 (lauric acid)1360.1 g
C14:0 (myristic acid)1360.1 g
C16:0 (palmitic acid)1360.3 g
C18:0 (stearic acid)1360.2 g
Monounsaturated fatty acidsSourceQuantity
C16:1 sum (palmitoleic acid)1360.1 g
C18:1 sum (oleic acid)1360.7 g
Polyunsaturated fatty acidsSourceQuantity
C18:2n-6 (linoleic acid)1360.4 g
C18:3n-3 (alpha-linolenic acid)1360.1 g
C20:3n-3 (eicosatrienoic acid)1360 g
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)1360 g
C20:4n-3 (eicosatetraenoic acid)1360 g
C20:4n-6 (arachidonic acid)1360 g
C20:5n-3 (eicosapentaenoic acid, EPA)1360 g
C22:5n-3 (docosapentaenoic acid, DPA)1360 g
C22:6n-3 (docosahexaenoic acid, DHA)1360 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin A10–
Beta-carotene60a0 µg
Retinol200 µg
Vitamin D500 µg0 %
Vitamin E2030.5 mg-ATE4 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)2030.13 mg10 %
Vitamin B2 (riboflavin)2030.11 mg6 %
Vitamin B3 (niacin)2031.3 mg
Vitamin B6 (pyridoxine)2030.06 mg3 %
Vitamin B9 (folate)20322 µg6 %
Vitamin B12 (cobalamin)200 µg0 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)20325 mg2 %
Potassium (K)203136 mg4 %
Sodium (Na)203399 mg
Salt (NaCl)MI01201 g
Phosphorus (P)203120 mg18 %
Magnesium (Mg)20325 mg8 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)2031 mg9 %
Copper (Cu)2030.17 mg18 %
Zinc (Zn)2030.8 mg5 %
Selenium (Se)203 µg3 %
Iodine (I)3250 µg0 %

Classification

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaLClassification
A0178Bread (US CFR)
A0818Leavened bread (EUROFIR)
B1312Wheat
C0208Seed, skin removed, germ removed (ENDOSPERM)
E0151Solid
F0014Fully heat-treated
G0005Baked or roasted
H0256Carbohydrate fermented
H0272Margarine added
H0337Rye added
H0753Yeast added
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0112Food industry prepared

Sources

10
Missing value, content not known.
20
Estimated value.
50
Estimated as a naturally occurring zero value, not analysed.
60a
Estimated as zero value when the analysed value is below the limit of quantification.
135
Calculated value from in-house recipe (to the Food Composition Table 2015).
136
Calculated value from in-house recipe (to the Food Composition Table 2016).
203
National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
MI0120
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
MI0142
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
MI0181
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
MI_SUGAR_NO
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

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