Flatbread, hard, with oats
Energy in 100 g
Per 100 g
1,349 kJ (320 kcal)
1,349 kJ (320 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | 20 | 47.8 g |
| Sugar, total | 20 | 3.1 g |
| Sugar, added | 102 | 0 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | 102 | 0.6 g |
| Trans fatty acids | 50 | 0 g |
| Monounsaturated fatty acids | 102 | 1.2 g |
| Polyunsaturated fatty acids | 102 | 1.9 g |
| Omega-3 | 135 | 0 g |
| Omega-6 | 135 | 0.4 g |
| Cholesterol | 102 | 0 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | 136 | 0 g |
| C14:0 (myristic acid) | 136 | 0 g |
| C16:0 (palmitic acid) | 136 | 0.6 g |
| C18:0 (stearic acid) | 136 | 0.1 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 136 | 0 g |
| C18:1 sum (oleic acid) | 136 | 0.1 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A | MI0325 | 0 µg-RE | 0 % |
| Beta-carotene | 50 | 0 µg | |
| Retinol | 50 | 0 µg | |
| Vitamin D | 20 | 0 µg | 0 % |
| Vitamin E | 20 | 0.5 mg-ATE | 4 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 100 | 0.5 mg | 38 % |
| Vitamin B2 (riboflavin) | 100 | 0.1 mg | 6 % |
| Vitamin B3 (niacin) | 100 | 2.3 mg | |
| Vitamin B6 (pyridoxine) | 20 | 0.16 mg | 8 % |
| Vitamin B9 (folate) | 20 | 31 µg | 9 % |
| Vitamin B12 (cobalamin) | 50 | 0 µg | 0 % |
| Vitamin C (askorbic acid) | 50 | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 100 | 150 mg | 13 % |
| Potassium (K) | 100 | 420 mg | 12 % |
| Sodium (Na) | 102 | 500 mg | |
| Salt (NaCl) | MI0120 | 1.3 g | |
| Phosphorus (P) | 102 | 300 mg | 46 % |
| Magnesium (Mg) | 100 | 135 mg | 45 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 100 | 3.4 mg | 30 % |
| Copper (Cu) | 100 | 0.4 mg | 44 % |
| Zinc (Zn) | 100 | 3 mg | 21 % |
| Selenium (Se) | 20 | 2 µg | 2 % |
| Iodine (I) | 325 | 2 µg | 1 % |
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.
| LanguaL | Classification |
|---|---|
| A0178 | Bread (US CFR) |
| A0819 | Unleavened bread, crisp bread and rusk (EUROFIR) |
| B1313 | Rye |
| C0133 | Seed, skin present, germ present |
| E0153 | Whole, shape achieved by forming, thickness <0 3 cm |
| F0014 | Fully heat-treated |
| G0005 | Baked or roasted |
| H0319 | Wheat added |
| H0322 | Oat added |
| H0366 | Flattened |
| J0001 | Preservation method not known |
| K0003 | No packing medium used |
| M0001 | Container or wrapping not known |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |