Mattilsynet

Crisp bread, gluten-free

Energy in 100 g

1,509 kJ (358 kcal)

Fat →

6.5 g

Protein →

6 g

Carbohydrate →

65.5 g

More crisp bread:

Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 65.5 g
Water: 15 g
Dietary fibre: 7 g
Fat: 6.5 g
Protein: 6 g
Energy content
Carbohydrate: 74 E%
Fat: 16 E%
Protein: 7 E%
Dietary fibre: 4 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,509 kJ (358 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat1026.5 g15%
CarbohydrateMI018165.5 g73%
Dietary fibre1027 g3%
Protein1026 g6%
Alcohol500 g0%
WaterMI014215 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch10261.6 g
Sugar, total1023.9 g
Sugar, added200.1 g

Fatty acids

FatSourceQuantity
Saturated fatty acids1022.8 g
Trans fatty acids10–
Monounsaturated fatty acids1022.9 g
Polyunsaturated fatty acids1020.7 g
Omega-31350.4 g
Omega-61352.4 g
Cholesterol500 mg
Saturated fatty acidsSourceQuantity
C12:0 (lauric acid)1360 g
C14:0 (myristic acid)1360 g
C16:0 (palmitic acid)1360.5 g
C18:0 (stearic acid)1360.2 g
Monounsaturated fatty acidsSourceQuantity
C16:1 sum (palmitoleic acid)1360 g
C18:1 sum (oleic acid)1362.7 g
Polyunsaturated fatty acidsSourceQuantity
C18:2n-6 (linoleic acid)1362.4 g
C18:3n-3 (alpha-linolenic acid)1360.4 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 AMI03251 µg-RE0 %
Beta-carotene400e1 µg
Retinol400e1 µg
Vitamin D500 µg0 %
Vitamin E400e0 mg-ATE0 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)1020.1 mg7 %
Vitamin B2 (riboflavin)1020.3 mg18 %
Vitamin B3 (niacin)1021.5 mg
Vitamin B6 (pyridoxine)400e0.41 mg22 %
Vitamin B9 (folate)400e48 µg15 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)102170 mg14 %
Potassium (K)102390 mg11 %
Sodium (Na)102900 mg
Salt (NaCl)MI01202.3 g
Phosphorus (P)102180 mg28 %
Magnesium (Mg)10234 mg11 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)1020.6 mg5 %
Copper (Cu)200.2 mg22 %
Zinc (Zn)1022 mg14 %
Selenium (Se)400e2 µg2 %
Iodine (I)3252 µg1 %

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)
B1322Rice
C0134Seed, skin removed
E0147Whole, shape achieved by forming
F0014Fully heat-treated
G0005Baked or roasted
H0138Water removed
H0320Corn added
H0351Chemical leavening agent added
H0753Yeast added
J0116Dehydrated or dried
K0003No packing medium used
M0173Paper wrapper
N0039Paper or paperboard
P0024Human consumer, no age specification
P0175Egg free claim or use
Z0112Food industry prepared

Sources

10
Missing value, content not known.
20
Estimated value.
50
Estimated as a naturally occurring zero value, not analysed.
102
Data from the industry to the Food Composition Table 2001, unspecified.
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).
325
University of Oslo (2018). Iodine project 2017-2018.
400e
Swedish National Food Agency. The food database, version 2015.03.09.
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])
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

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