Bread, 2/3 wholemeal flour, water, home-made
| Nutrient | Quantity | Unit | Ref. | Description |
|---|---|---|---|---|
| Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
| Water | 40 | g | MI0142 | Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g]) |
| Kilojoules | 985 | 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 | 233 | 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 | 1.3 | g | MI0002 | EuroFIR recipe calculation procedure |
| Saturated fatty acids | 0.2 | g | MI0002 | EuroFIR recipe calculation procedure |
| C12:0 | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| C14:0 | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| C16:0 | 0.2 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:0 | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| Transunsaturated fatty acids | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-mono unsaturated fatty acids | 0.2 | g | MI0002 | EuroFIR recipe calculation procedure |
| C16:1 sum | 0.01 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:1 sum | 0.16 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-poly unsaturated fatty acids | 0.8 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:2n-6 | 0.7 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:3n-3 | 0.05 | g | MI0002 | EuroFIR recipe calculation procedure |
| C20:3n-3 | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| C20:3n-6 | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| C20:4n-3 | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| C20:4n-6 | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| C20:5n-3 (EPA) | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| C22:5n-3 (DPA) | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| C22:6n-3 (DHA) | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-poly unsaturated fatty acids, n-3 | 0.05 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-poly unsaturated fatty acids, n-6 | 0.7 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cholesterol | 0 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Carbohydrate, glycemic | 42.6 | g | MI0181 | Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g]) |
| Starch | 42.1 | g | MI0002 | EuroFIR recipe calculation procedure |
| Mono+Di saccharides | 0.4 | g | MI0002 | EuroFIR recipe calculation procedure |
| Sugar, added | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| Dietary fibre | 7 | g | MI0002 | EuroFIR recipe calculation procedure |
| Protein | 9.1 | g | MI0002 | EuroFIR recipe calculation procedure |
| Salt | 0.3 | g | MI0120 | Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0) |
| Alcohol | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin A | 0 | µg-RE | MI0325 | Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12)) |
| Retinol | 0 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Beta-carotene | 0 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin D | 0 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin E | 0.5 | mg-ATE | MI0002 | EuroFIR recipe calculation procedure |
| Thiamin | 0.3 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Riboflavin | 0.07 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Niacin | 2.5 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin B6 | 0.14 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Folate | 28 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin B12 | 0 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin C | 0 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Calcium | 22 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Iron | 1.9 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Sodium | 119 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Potassium | 251 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Magnesium | 60 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Zinc | 1.5 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Selenium | 1 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Copper | 0.18 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Phosphorus | 175 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Iodine | 0 | µg | MI0002 | EuroFIR recipe calculation procedure |
Classifications
| LanguaL | Classification |
|---|---|
| A0178 | BREAD (US CFR) |
| A0818 | LEAVENED BREAD (EUROFIR) |
| B1312 | WHEAT |
| C0133 | SEED, SKIN PRESENT, GERM PRESENT |
| E0147 | WHOLE, SHAPE ACHIEVED BY FORMING |
| F0014 | FULLY HEAT-TREATED |
| G0005 | BAKED OR ROASTED |
| H0256 | CARBOHYDRATE FERMENTED |
| H0319 | WHEAT ADDED |
| H0753 | YEAST ADDED |
| J0003 | NO PRESERVATION METHOD USED |
| K0003 | NO PACKING MEDIUM USED |
| M0003 | NO CONTAINER OR WRAPPING USED |
| N0001 | FOOD CONTACT SURFACE NOT KNOWN |
| P0024 | HUMAN CONSUMER, NO AGE SPECIFICATION |
| Z0109 | HOME PREPARED |
Foods in Bread, rolls etc, home-made
- Bread, 50 % wholemeal flour, water, home-made
- Bread, 50 % wholemeal flour, skimmed milk, home-made
- Bread, 100 % wholemeal flour, skimmed milk, home-made
- Bread, 75 % wholemeal flour, water, home-made
- Bread, 75 % wholemeal flour, skimmed milk, home-made
- Bread, 2/3 wholemeal flour, water, home-made
- Bread, 2/3 wholemeal flour, skimmed milk, home-made
- Bread, 1/3 wholemeal flour, water, home-made
- Bread, 1/3 wholemeal flour, skimmed milk, home-made
- Bread, 25 % wholemeal flour, water, home-made
- Bread, 25 % wholemeal flour, skimmed milk, home-made
- Bread, white, with water, home-made
- Bread, white, with skimmed milk, home-made
- Pizza crust, no filling
- Rolls, coarse, 50 % wholemeal flour, skimmed milk
- Rolls, coarse, 75 % wholemeal flour, skimmed milk
- Bread, wholemeal flour, wheat and rye, home-made
- Chapatis, made with wholemeal flour
- Rolls, white, 100 % wheat flour, skimmed milk
- Bread, gluten-free, white, with water, home-made
- Bread, gluten-free, coarse, with water, home-made
- Bread, gluten-free, white, with low-fat milk, home-made
- Bread, gluten-free, coarse, with low-fat milk, home-made
- Rolls, white, 100 % wheat flour, water
- Rolls, coarse, 75 % wholemeal flour, water
- Rolls, coarse, 50 % wholemeal flour, water
- Bread, gluten-free, coarse, with soy based beverage, home-made
- Bread, gluten-free, brown, with soy based beverage with calcium, home-made
- Focaccia bread
- Scones, coarse, with milk
- Scones, coarse, with yoghurt
- Rolls, with pizza filling
- Rolls, white, home-made
- Rolls, coarse, home-made
- Bagels, home-made
- Baguette, coarse, home-made
- Rolls, prepared from powder, coarse, gluten free
- Scones, white, gluten free
- Scones, coarse, gluten-free
- Danish pastries with poppy seeds
- Brioche
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 2022
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2022 - Norwegian Food Safety Authority.
www.matvaretabellen.no
