Jump to content

Crisp bread, gluten-free, prepared from powder, Toro

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 10 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Kilojoules 2065 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 497 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 31.5 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
Saturated fatty acids 3.8 g 106a Data from the industry to the Food Composition Table 2013, 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 1.55 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.96 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Cis-mono unsaturated fatty acids 8.2 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
C16:1 sum 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 10.76 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 17.1 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
C18:2n-6 10.78 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 4.58 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 4.59 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 10.78 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 0 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Carbohydrate, glycemic 28.2 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 27.1 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
Mono+Di saccharides 1.1 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
Sugar, added 0 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Dietary fibre 14.1 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
Protein 18.1 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
Salt 0.8 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 0 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Beta-carotene 10 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Vitamin D 0 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Vitamin E 8.3 alfa-TE 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Thiamin 0.7 mg 87b Calculated from estimated loss of vitamins (thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12) during heat treatment http://www.matportalen.no/verktoy/the_norwegian_food_composition_table/about_the_food_groups
Riboflavin 0.16 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Niacin 2.8 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Vitamin B6 0.34 mg 87b Calculated from estimated loss of vitamins (thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12) during heat treatment http://www.matportalen.no/verktoy/the_norwegian_food_composition_table/about_the_food_groups
Folate 39 µg 87b Calculated from estimated loss of vitamins (thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12) during heat treatment http://www.matportalen.no/verktoy/the_norwegian_food_composition_table/about_the_food_groups
Vitamin B12 0 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Vitamin C 0 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Calcium 282 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Iron 7 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Sodium 300 mg 106a Data from the industry to the Food Composition Table 2013, unspecified.
Potassium 473 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Magnesium 225 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Zinc 4.7 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Selenium 17 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Copper 1.63 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Phosphorus 505 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
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)
B1547 Sunflower
C0134 Seed, skin removed
E0147 Whole, shape achieved by forming
F0014 Fully heat-treated
G0005 Baked or roasted
H0148 Water added
H0259 Rehydrated
H0263 Vegetable fat or oil added
H0322 Oat added
H0333 Seed added
J0003 No preservation method used
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification
P0174 Gluten free claim or use
P0175 Egg free claim or use

Food Groups