Flour, gluten-free, mix for wholemeal bread

Energy in 100 g

1,653 kJ (391 kcal)

Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 79.9 g
Dietary fibre: 8 g
Protein: 5 g
Fat: 4 g
Water: 3 g
Energy content
Carbohydrate: 82 E%
Fat: 9 E%
Protein: 5 E%
Dietary fibre: 4 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,653 kJ (391 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat6124 g8%
CarbohydrateMI018179.9 g82%
Dietary fibre6128 g3%
Protein6125 g5%
Alcohol500 g0%
WaterMI01423 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch33175.5 g
Sugar, totalMI_SUGAR_NO4.4 g
Sugar, added3314.4 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03250 µg-RE0 %
Beta-carotene1410 µg
Retinol1410 µg
Vitamin D1410 µg0 %
Vitamin E1410.1 mg-ATE0 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)1410.14 mg10 %
Vitamin B2 (riboflavin)1410.09 mg5 %
Vitamin B3 (niacin)1410.9 mg
Vitamin B6 (pyridoxine)1410.09 mg5 %
Vitamin B9 (folate)14118 µg5 %
Vitamin B12 (cobalamin)1410 µg0 %
Vitamin C (askorbic acid)1410 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)61250 mg4 %
Potassium (K)612143 mg4 %
Sodium (Na)612406 mg
Salt (NaCl)MI01201 g
Phosphorus (P)612109 mg17 %
Magnesium (Mg)61257 mg19 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)6123.9 mg35 %
Copper (Cu)6120.18 mg20 %
Zinc (Zn)6120.8 mg5 %
Selenium (Se)6120 µg0 %
Iodine (I)6120 µg0 %

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
A0149Milled grain or starch product (US CFR)
A0813Cereal or cereal-like milling products and derivatives (EUROFIR)
B1312Wheat
C0203Starch
E0106Finely ground
F0022Heat-treated
G0003Cooking method not applicable
H0138Water removed
H0336Buckwheat added
H0351Chemical leavening agent added
H0368Stabilizer added
H0750Gluten removed
J0116Dehydrated or dried
K0003No packing medium used
M0197Bag, sack or pouch
N0001Food contact surface not known
P0024Human consumer, no age specification
P0174Gluten free claim or use
Z0112Food industry prepared

Sources

50
Estimated as a naturally occurring zero value, not analysed.
141
Calculated value from in-house recipe (to the Food Composition Table 2020).
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. 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
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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