Mattilsynet

Crisp bread, wholemeal flour, with oats

Energy in 100 g

1,479 kJ (351 kcal)

Fat →

5.3 g

Protein →

13 g

Carbohydrate →

57.6 g

More crisp bread:

Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 57.6 g
Water: 14 g
Protein: 13 g
Dietary fibre: 10 g
Fat: 5.3 g
Energy content
Carbohydrate: 66 E%
Protein: 15 E%
Fat: 13 E%
Dietary fibre: 5 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,479 kJ (351 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat1025.3 g13%
CarbohydrateMI018157.6 g66%
Dietary fibre10210 g5%
Protein10213 g14%
Alcohol500 g0%
WaterMI014214 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch33155.3 g
Sugar, totalMI_SUGAR_NO2.3 g
Sugar, added3310 g

Fatty acids

FatSourceQuantity
Saturated fatty acids1021.3 g
Trans fatty acids200 g
Monounsaturated fatty acids1021.7 g
Polyunsaturated fatty acids1021.7 g
Omega-31350.1 g
Omega-61351.7 g
Cholesterol1020 mg
Saturated fatty acidsSourceQuantity
C12:0 (lauric acid)1360 g
C14:0 (myristic acid)1360 g
C16:0 (palmitic acid)1360.6 g
C18:0 (stearic acid)1360.1 g
Monounsaturated fatty acidsSourceQuantity
C16:1 sum (palmitoleic acid)1360.1 g
C18:1 sum (oleic acid)1362 g
Polyunsaturated fatty acidsSourceQuantity
C18:2n-6 (linoleic acid)1361.7 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 AMI03252 µg-RE0 %
Beta-carotene400e0 µg
Retinol400e2 µg
Vitamin D500 µg0 %
Vitamin E1020.5 mg-ATE4 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)1020.2 mg15 %
Vitamin B2 (riboflavin)1020.1 mg6 %
Vitamin B3 (niacin)1021.3 mg
Vitamin B6 (pyridoxine)400e0.21 mg11 %
Vitamin B9 (folate)400e55 µg17 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)102105 mg9 %
Potassium (K)102430 mg12 %
Sodium (Na)102600 mg
Salt (NaCl)MI01201.5 g
Phosphorus (P)102350 mg54 %
Magnesium (Mg)10292 mg30 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)1022.7 mg24 %
Copper (Cu)1020.3 mg33 %
Zinc (Zn)1022.3 mg16 %
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)
B1219Common oat
C0155Seed
E0140Whole, shape achieved by forming, thickness 0 3-1 5 cm
F0014Fully heat-treated
G0005Baked or roasted
H0256Carbohydrate fermented
H0319Wheat added
H0351Chemical leavening agent added
H0581Mono- and diglycerides of fatty acids added
H0753Yeast added
J0001Preservation method not known
K0003No packing medium used
M0120Paper bag, sack or pouch
M0197Bag, sack or pouch
N0039Paper or paperboard
P0024Human consumer, no age specification
Z0112Food industry prepared

Sources

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.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
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))
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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