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Crisp bread, gluten-free

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 6 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
Kilojoules 1604 kJ 61a Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 380 kcal 61b Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 6.5 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
Saturated fatty acids 2.8 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
C12:0 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 0.48 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.25 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids M g 10 Missing value, content not known.
Cis-mono unsaturated fatty acids 2.9 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
C16:1 sum 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 2.72 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 0.7 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
C18:2n-6 2.44 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.4 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-6 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-6 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 2.44 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 0 mg 50 Estimated as a naturally occurring zero value, not analysed.
Carbohydrate, glycemic 71.1 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 61.6 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
Mono+Di saccharides 3.9 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
Sugar, added 0.1 g 20 Estimated value.
Dietary fibre 6.6 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
Protein 6 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
Salt 2.2 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 1 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 1 µg 400e Swedish National Food Agency. The food database, version 2015.03.09. Online version, http://www7.slv.se/SokNaringsinnehall
Beta-carotene 1 µg 400e Swedish National Food Agency. The food database, version 2015.03.09. Online version, http://www7.slv.se/SokNaringsinnehall
Vitamin D 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin E 0 alfa-TE 400e Swedish National Food Agency. The food database, version 2015.03.09. Online version, http://www7.slv.se/SokNaringsinnehall
Thiamin 0.1 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Riboflavin 0.3 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Niacin 1.5 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Vitamin B6 0.41 mg 400e Swedish National Food Agency. The food database, version 2015.03.09. Online version, http://www7.slv.se/SokNaringsinnehall
Folate 47 µg 400e Swedish National Food Agency. The food database, version 2015.03.09. Online version, http://www7.slv.se/SokNaringsinnehall
Vitamin B12 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin C 0 mg 50 Estimated as a naturally occurring zero value, not analysed.
Calcium 170 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Iron 0.6 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Sodium 900 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Potassium 390 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Magnesium 34 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Zinc 2 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Selenium 2 µg 400e Swedish National Food Agency. The food database, version 2015.03.09. Online version, http://www7.slv.se/SokNaringsinnehall
Copper 0.2 mg 20 Estimated value.
Phosphorus 180 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Iodine 2 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0178 Bread (US CFR)
A0818 Leavened bread (EUROFIR)
B1322 Rice
C0134 Seed, skin removed
E0147 Whole, shape achieved by forming
F0014 Fully heat-treated
G0005 Baked or roasted
H0138 Water removed
H0320 Corn added
H0351 Chemical leavening agent added
H0753 Yeast added
J0116 Dehydrated or dried
K0003 No packing medium used
M0173 Paper wrapper
N0039 Paper or paperboard
P0024 Human consumer, no age specification
P0175 Egg free claim or use
Z0112 Food industry prepared

Food Groups