Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat0.7
Carbohydrate79.7
Protein3.4
Dietary fibre2.0
Alcohol0.0
Water14.0
Energy content
Energy contentenergiprosent
Fat2
Carbohydrate93
Protein4
Dietary fibre1
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 1,456 kJ (343 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat1 E%
Carbohydrate93 E%
Dietary fibre1 E%
Protein3 E%
Alcohol0 E%
Water-

Carbohydrates

CarbohydrateSourceQuantity
Starch
Sugar, total
Sugar, added
Sugar, free

Vitamins

Fat-soluble vitaminsSourceQuantity
Vitamin A (RAE)
Vitamin A (RE)0 RE0 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E0 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)60 %
Vitamin B2 (riboflavin)12 %
Vitamin B3 (niacin)
Niacin equivalents43 %
Vitamin B6 (pyridoxine)35 %
Vitamin B9 (folate)0 %
Vitamin B12 (cobalamin)0 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)0 %
Sodium (Na)
Potassium (K)0 %
Magnesium (Mg)4 %
Phosphorus (P)6 %
Trace elementsSourceQuantity
Iron (Fe)47 %
Zinc (Zn)1 %
Selenium (Se)0 %
Copper (Cu)3 %
Iodine (I)0 %

Classification

Food ID: 05.478

LanguaL

LanguaLClassification
A0149Milled grain or starch product (US CFR)
A0813Cereal or cereal-like milling products and derivatives (EUROFIR)
B1312Wheat
C0208Seed, skin removed, germ removed (ENDOSPERM)
E0106Finely ground
F0001Extent of heat treatment not known
G0003Cooking method not applicable
H0138Water removed
J0001Preservation method not known
K0003No packing medium used
M0156Paperboard container
M0172Plastic container
M0420Inner bag
N0036Plastic
P0024Human consumer, no age specification
P0174Gluten free claim or use
Z0112Food industry prepared

The foods in the Food Composition Table are described using two classification systems.

FoodEx2 is a classification and standardization system for foods and feed developed by the European Food Safety Authority (EFSA). The system consists of a main code that describes the type of food. In addition, there are facets that provide more detailed information about the food, for example about ingredients, packaging, or method of preparation.

LanguaL is a similar system. LanguaL stands for “Langua aLimentaria”, or “language of food”. It also consists of a description of the type of food, and facets with additional information.

Sources

10

Missing value, content not known.

50

Estimated as a naturally occurring zero value, not analysed.

127

Product information, information from nutrition labelling/internet sites, 2021.

141

Calculated value from in-house recipe (to the Food Composition Table 2021).

331

Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.

612

Pastell, H., Kollander, B., Valsta, L., Järvinen, J. Are gluten-free products a healthier alternative? A pilot study on nutrients and heavy metals. Nordic Council of Ministers, 2021. Nettversjon, pub.norden.org

701G

Aggregated value from several food items

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])

MI0322

Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))

MI0325

Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

MI0421

Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

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])

10

Missing value, content not known.

50

Estimated as a naturally occurring zero value, not analysed.

127

Product information, information from nutrition labelling/internet sites, 2021.

141

Calculated value from in-house recipe (to the Food Composition Table 2021).

331

Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.

612

Pastell, H., Kollander, B., Valsta, L., Järvinen, J. Are gluten-free products a healthier alternative? A pilot study on nutrients and heavy metals. Nordic Council of Ministers, 2021. Nettversjon, pub.norden.org

701G

Aggregated value from several food items

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])

MI0322

Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))

MI0325

Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

MI0421

Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

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])

Beta-carotene in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
Method indicatorSimple recipe calculation

Retinol in Flour, gluten-free, Finax

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
Method indicatorImputation

Sugar, free in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
Method indicatorImputation

C20:4n-3 (eicosatetraenoic acid) in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
Method indicatorSimple recipe calculation

Water in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
Method indicatorWater by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

C22:6n-3 (docosahexaenoic acid, DHA) in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
Method indicatorSimple recipe calculation

C20:3n-3 (eicosatrienoic acid) in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
Method indicatorSimple recipe calculation

Omega-3 in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
Method indicatorSimple recipe calculation

C18:0 (stearic acid) in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
Method indicatorSimple recipe calculation

Saturated fatty acids in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
Method indicatorImputation

Fat in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe
Method indicatorCalculation method

Zinc (Zn) in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
Method indicatorImputation

Dietary fibre in Flour, gluten-free, Finax

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
Method indicatorAnalytical method

Iodine (I) in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
Method indicatorImputation

Vitamin B2 (riboflavin) in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
Method indicatorMethod not known

Vitamin C (askorbic acid) in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
Method indicatorSimple recipe calculation

C22:5n-3 (docosapentaenoic acid, DPA) in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
Method indicatorSimple recipe calculation

C18:2n-6 (linoleic acid) in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
Method indicatorSimple recipe calculation

Omega-6 in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
Method indicatorSimple recipe calculation

Iron (Fe) in Flour, gluten-free, Finax

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
Method indicatorInductively Coupled Plasma Mass Spectrometry

Magnesium (Mg) in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
Method indicatorImputation

Cholesterol in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
Method indicatorSimple recipe calculation

Calcium (Ca) in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
Method indicatorImputation

C20:4n-6 (arachidonic acid) in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
Method indicatorSimple recipe calculation

Phosphorus (P) in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
Method indicatorImputation

Carbohydrate in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
Method indicatorCarbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

Vitamin A (RAE) in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
Method indicatorVitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

C14:0 (myristic acid) in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
Method indicatorSimple recipe calculation

Salt (NaCl) in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
Method indicatorSalt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

Trans fatty acids in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
Method indicatorSimple recipe calculation

Alcohol in Flour, gluten-free, Finax

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
Method indicatorImputation

Sodium (Na) in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
Method indicatorImputation

Sugar, total in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
Method indicatorSugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
Method indicatorSimple recipe calculation

Copper (Cu) in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
Method indicatorImputation

C18:1 sum (oleic acid) in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
Method indicatorSimple recipe calculation

Starch in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
Method indicatorImputation

Protein in Flour, gluten-free, Finax

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
Method indicatorAnalytical method

Vitamin B3 (niacin) in Flour, gluten-free, Finax

Value typeWeighted
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
Method indicatorMethod not known

Vitamin E in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
Method indicatorSimple recipe calculation

Vitamin B1 (thiamin) in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
Method indicatorMethod not known

C12:0 (lauric acid) in Flour, gluten-free, Finax

Value typeNot processed
Acquisition typeValue created within host system
Method typeMethod type not known
Method indicatorMethod not known

Vitamin B9 (folate) in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
Method indicatorSimple recipe calculation

C18:3n-3 (alpha-linolenic acid) in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
Method indicatorSimple recipe calculation

Sugar, added in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
Method indicatorImputation

Monounsaturated fatty acids in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
Method indicatorSimple recipe calculation

Potassium (K) in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
Method indicatorImputation

C20:5n-3 (eicosapentaenoic acid, EPA) in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
Method indicatorSimple recipe calculation

Vitamin B6 (pyridoxine) in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
Method indicatorMethod not known

Selenium (Se) in Flour, gluten-free, Finax

Value typeBelow limit of quantification
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
Method indicatorInductively Coupled Plasma Mass Spectrometry

Polyunsaturated fatty acids in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
Method indicatorSimple recipe calculation

C16:1 sum (palmitoleic acid) in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
Method indicatorSimple recipe calculation

C16:0 (palmitic acid) in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
Method indicatorSimple recipe calculation

Vitamin B12 (cobalamin) in Flour, gluten-free, Finax

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
Method indicatorCalculation method

Niacin equivalents in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
Method indicatorNiacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

Vitamin D in Flour, gluten-free, Finax

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
Method indicatorSimple recipe calculation

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