Mattilsynet

Crisp bread, with extra fiber

Energy in 100 g

1,346 kJ (322 kcal)

Fat →

8 g

Protein →

13 g

Carbohydrate →

36.5 g

More crisp bread:

Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 36.5 g
Dietary fibre: 26 g
Water: 17 g
Protein: 13 g
Fat: 8 g
Energy content
Carbohydrate: 46 E%
Fat: 22 E%
Protein: 16 E%
Dietary fibre: 15 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,346 kJ (322 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat1028 g21%
CarbohydrateMI018136.5 g46%
Dietary fibre10226 g15%
Protein10213 g16%
Alcohol500 g0%
WaterMI014217 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch33134 g
Sugar, totalMI_SUGAR_NO2.5 g
Sugar, added3310 g

Fatty acids

FatSourceQuantity
Saturated fatty acids1021.3 g
Trans fatty acids60a0 g
Monounsaturated fatty acids1022.2 g
Polyunsaturated fatty acids1022.9 g
Omega-31350.2 g
Omega-61353.1 g
Cholesterol1020 mg
Saturated fatty acidsSourceQuantity
C12:0 (lauric acid)1360 g
C14:0 (myristic acid)1360 g
C16:0 (palmitic acid)1360.8 g
C18:0 (stearic acid)1360.2 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)1363.1 g
C18:3n-3 (alpha-linolenic acid)1360.2 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 AMI03250 µg-RE0 %
Beta-carotene200 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E1021.5 mg-ATE12 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)1020.4 mg30 %
Vitamin B2 (riboflavin)1020.2 mg12 %
Vitamin B3 (niacin)1025.2 mg
Vitamin B6 (pyridoxine)200.2 mg11 %
Vitamin B9 (folate)2056 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)102160 mg13 %
Potassium (K)102700 mg20 %
Sodium (Na)102600 mg
Salt (NaCl)MI01201.5 g
Phosphorus (P)102550 mg85 %
Magnesium (Mg)102190 mg63 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)1025.7 mg51 %
Copper (Cu)1000.7 mg77 %
Zinc (Zn)1024 mg28 %
Selenium (Se)202 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)
B1313Rye
C0133Seed, skin present, germ present
E0147Whole, shape achieved by forming
F0014Fully heat-treated
G0005Baked or roasted
H0138Water removed
H0256Carbohydrate fermented
H0318Bran added
H0753Yeast added
J0116Dehydrated or dried
K0003No packing medium used
M0173Paper wrapper
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.
60a
Estimated as zero value when the analysed value is below the limit of quantification.
100
Data from the industry to the Food Composition Table 1992-2000, unspecified.
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.
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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