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 |