Bread, gluten-free, coarse, with soy based beverage, home-made
Nutrient | Quantity | Unit | Ref. | Description |
---|---|---|---|---|
Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
Water | 46 | g | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Kilojoules | 897 | kJ | MI0114 | Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g]) |
Kilocalories | 212 | kcal | MI0115 | Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g]) |
Fat | 2.8 | g | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Saturated fatty acids | 0.6 | g | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
C12:0 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C14:0 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C16:0 | 0.21 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:0 | 0.08 | 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 | 0.8 | g | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
C16:1 sum | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:1 sum | 0.69 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Cis-poly unsaturated fatty acids | 1.3 | g | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
C18:2n-6 | 1.12 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:3n-3 | 0.52 | 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 | 0.52 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Cis-poly unsaturated fatty acids, n-6 | 1.12 | 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 | 40.3 | g | MI0181 | Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g]) |
Starch | 37.5 | g | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Mono+Di saccharides | 2.8 | g | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Sugar, added | 2.6 | g | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Dietary fibre | 5 | g | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Protein | 4.2 | g | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Salt | 0.6 | g | MI0120 | Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0) |
Alcohol | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Vitamin A | 4 | µg-RE | MI0325 | Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12)) |
Retinol | 4 | µg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Beta-carotene | 2 | 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 | 0.3 | mg-ATE | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Thiamin | 0.12 | 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 | 0.08 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Niacin | 1 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Vitamin B6 | 0.07 | 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 | 30 | 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 | 24 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Iron | 1 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Sodium | 236 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Potassium | 116 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Magnesium | 33 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Zinc | 0.9 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Selenium | 3 | µg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Copper | 0.22 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Phosphorus | 82 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
Iodine | 1 | µg | 325 | University of Oslo (2018). Iodine project 2017-2018. |
Classifications
LanguaL | Classification |
---|---|
A0178 | BREAD (US CFR) |
A0818 | LEAVENED BREAD (EUROFIR) |
B1232 | CORN |
C0203 | STARCH |
E0151 | SOLID |
F0014 | FULLY HEAT-TREATED |
G0005 | BAKED OR ROASTED |
H0180 | FOOD ADDED |
H0256 | CARBOHYDRATE FERMENTED |
H0753 | YEAST ADDED |
J0001 | PRESERVATION METHOD NOT KNOWN |
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 |
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 2021
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2021 - Norwegian Food Safety Authority.
www.matvaretabellen.no
