Bread, gluten-free, brown, with soy beverage with calcium, home-made
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 | 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
- 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, 50 % wholemeal flour, water, home-made
- Bread, 50 % 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
- Bread, 75 % wholemeal flour, home-made
- Pizza crust, no filling
- Rolls, baguette, fine, flour with high gluten content
- Rolls, coarse, 50 % wholemeal flour, skimmed milk
- Rolls, coarse, 75 % wholemeal flour, skimmed milk
- Bread, 40 % wholemeal flour, wheat and rye, home-made
- Chapatis, made with wholemeal flour
- Rolls, fine, 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, fine, 100 % wheat flour, water
- Rolls, coarse, 75 % wholemeal flour, water
- Rolls, coarse, 50 % wholemeal flour, water
- Bread, gluten-free, coarse, with soy beverage, home-made
- Bread, gluten-free, brown, with soy beverage with calcium, home-made
- Focaccia bread
- Scones, coarse, with milk
- Scones, coarse, with yoghurt
- Rolls, with pizza filling
- Crescent rolls, fine, home-made
- Crescent rolls, coarse, home-made
- Bagels, home-made
- Baguette, coarse, home-made
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 2020
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2020. Norwegian Food Safety Authority.
www.matvaretabellen.no
