Foods in Bread, rolls etc, industry made
- Bread, white (0-25 %), industry made
- Griddle cake, potato, soft
- Bread, white (0-25%), bake-off, ready to eat
- Tortilla, wheat flour, soft
- Baguette, white, bake-off, ready to eat
- Roll, brown, bake-off, ready to eat
- Roll, white, bake-off, ready to eat
- Tortilla, cornflour, soft
- Roll, brown, industry made
- Bread, white (0-25 %), round shape, industry made
- Bread, white (0-25 %), tin-shaped, industry made
- Bun, Hamburger bun
- Bun, Hot Dog bun
- Roll, white, industry made
- Pita bread, white, industry made
- Pumpernickel, wholemeal (75-100 %), rye bread, industry made
- Bread, rye, light (0-25 %), industry made
- Bread, rye, wholemeal (50-75 %), industry made
- Bread, semi wholemeal (25-50 %), unspecified, industry made
- Bread, wholemeal (50-75 %), unspecified, industry made
- Bread, wholemeal with extra fiber (75-100 %), unspecified, industry made
- Bread, reduced content of carbohydrates, wholemeal with extra fiber (75-100 %), industry made, type Fiber og frø
- Bread, semi wholemeal (25-50 %), type Yoghurtbrød
- Bread, semi wholemeal (25-50 %), type Jegerbrød
- Bread, semi wholemeal (25-50 %), type Odelsbrød
- Bread, semi wholemeal (25-50 %), type Kneippbrød
- Bread, wholemeal (50-75 %), type Josefinebrød
- Bread, wholemeal (50-75 %), type Skibrød
- Bread, wholemeal (50-75 %), type Istidbrød
- Bread, wholemeal (50-75 %), type Speltbrød
- Bread, wholemeal (50-75 %), type Løvebrølbrød
- Bread, wholemeal with extra fiber (75-100 %), type Grovbrød uten hele korn
- Bread, wholemeal with extra fiber (75-100 %), type Grovt og godt havrebrød
- Bread, wholemeal with extra fiber (75-100 %), type Havrebrød
Food Groups
- Poultry and meat
- Egg
- Milk and milk products
- Sugar and sweet products
- Potatoes, vegetables, fruit and berries
- Cereals, seed and nuts
- Fish and shellfish
- Beverages
- Margarine, butter, oil etc
- Infant food
- Other dishes, products and ingredients
© Norwegian Food Composition Database 2013
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2013. Norwegian Food Safety Authority, The Norwegian Directorate of Health and University of Oslo.
www.matvaretabellen.no
