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Bread, gluten-free, brown, with soy beverage with calcium, home-made

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 44 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Kilojoules 961 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 227 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 2.7 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 0.2 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.07 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 0.66 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 1.2 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
C18:2n-6 1.08 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.5 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 0.5 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 1.08 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 44.4 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 37.5 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Mono+Di saccharides 6.9 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Sugar, added 4.2 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Dietary fibre 4.6 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Protein 4.1 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Salt 0.6 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 4 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
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 alfa-TE 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 0.13 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 28 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 1 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Calcium 83 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Iron 0.9 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Sodium 235 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Potassium 141 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Magnesium 35 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 104 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Iodine 1.4 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)
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

Foods in Bread, rolls etc, home-made

Food Groups