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Crisp bread, with extra fiber

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 1459 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 349 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 8 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
Saturated fatty acids 1.3 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 0.78 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.19 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0 g 60a Estimated as zero value when the analysed value is below the limit of quantification.
Cis-mono unsaturated fatty acids 2.2 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
C16:1 sum 0.06 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 2 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 2.9 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
C18:2n-6 3.09 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.21 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 0.21 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 3.09 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 0 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Carbohydrate, glycemic 43.2 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 34 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
Mono+Di saccharides 2.5 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
Sugar, added 0 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
Dietary fibre 26 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
Protein 13 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
Salt 1.5 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 0 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Beta-carotene 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin D 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin E 1.5 alfa-TE 102 Data from the industry to the Food Composition Table 2001, unspecified.
Thiamin 0.4 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Riboflavin 0.2 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Niacin 5.2 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Vitamin B6 0.2 mg 20 Estimated value.
Folate 56 µg 20 Estimated value.
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 160 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Iron 5.7 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Sodium 600 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Potassium 700 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Magnesium 190 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Zinc 4 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Selenium 2 µg 20 Estimated value.
Copper 0.7 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Phosphorus 550 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)
B1313 Rye
C0133 Seed, skin present, germ present
E0147 Whole, shape achieved by forming
F0014 Fully heat-treated
G0005 Baked or roasted
H0138 Water removed
H0256 Carbohydrate fermented
H0318 Bran 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
Z0112 Food industry prepared

Food Groups