Bread, semi-coarse (25-50 %), Kneippbrød
| Nutrient | Quantity | Unit | Ref. | Description |
|---|---|---|---|---|
| Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
| Water | 38 | g | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
| Kilojoules | 928 | 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 | 219 | 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 | 1.5 | g | 106a | Data from the industry to the Food Composition Table 2013, unspecified. |
| Saturated fatty acids | 0.2 | g | 106a | Data from the industry to the Food Composition Table 2013, unspecified. |
| C12:0 | M | g | 10 | Missing value, content not known. |
| C14:0 | M | g | 10 | Missing value, content not known. |
| C16:0 | M | g | 10 | Missing value, content not known. |
| C18:0 | M | g | 10 | Missing value, content not known. |
| 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 | 0.2 | g | 106a | Data from the industry to the Food Composition Table 2013, unspecified. |
| C16:1 sum | M | g | 10 | Missing value, content not known. |
| C18:1 sum | M | g | 10 | Missing value, content not known. |
| Cis-poly unsaturated fatty acids | 0.6 | g | 106a | Data from the industry to the Food Composition Table 2013, unspecified. |
| C18:2n-6 | M | g | 10 | Missing value, content not known. |
| C18:3n-3 | M | g | 10 | Missing value, content not known. |
| C20:3n-3 | M | g | 10 | Missing value, content not known. |
| C20:3n-6 | M | g | 10 | Missing value, content not known. |
| C20:4n-3 | M | g | 10 | Missing value, content not known. |
| C20:4n-6 | M | g | 10 | Missing value, content not known. |
| C20:5n-3 (EPA) | M | g | 10 | Missing value, content not known. |
| C22:5n-3 (DPA) | M | g | 10 | Missing value, content not known. |
| C22:6n-3 (DHA) | M | g | 10 | Missing value, content not known. |
| Cis-poly unsaturated fatty acids, n-3 | 0.12 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
| Cis-poly unsaturated fatty acids, n-6 | 0.75 | 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 | 42.4 | g | 80 | Calculated from the sum of mono-/disaccharides and starch. |
| Starch | 41.2 | g | 106a | Data from the industry to the Food Composition Table 2013, unspecified. |
| Mono+Di saccharides | 1.2 | g | 106a | Data from the industry to the Food Composition Table 2013, unspecified. |
| Sugar, added | 0.1 | g | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
| Dietary fibre | 3.9 | g | 106a | Data from the industry to the Food Composition Table 2013, unspecified. |
| Protein | 7.1 | g | 106a | Data from the industry to the Food Composition Table 2013, unspecified. |
| Salt | 1 | 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 | 1 | RAE | 85 | Calculated as the sum of retinol + 1/12 beta-carotene. |
| Retinol | 1 | µg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
| Beta-carotene | 1 | 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 | 0.6 | alfa-TE | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
| Thiamin | 0.21 | 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 | 2.2 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
| Vitamin B6 | 0.08 | 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 | 31 | 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 | 17 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
| Iron | 1.7 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
| Sodium | 400 | mg | 106a | Data from the industry to the Food Composition Table 2013, unspecified. |
| Potassium | 192 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
| Magnesium | 45 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
| Zinc | 1.1 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
| Selenium | 5 | µg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
| Copper | 0.18 | mg | 106c | Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe. |
| Phosphorus | 162 | 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) |
| B1312 | Wheat |
| C0208 | Seed, skin removed, germ removed (endosperm) |
| E0151 | Solid |
| F0014 | Fully heat-treated |
| G0005 | Baked or roasted |
| H0148 | Water added |
| H0152 | Grain added |
| H0263 | Vegetable fat or oil added |
| H0753 | Yeast added |
| J0001 | Preservation method not known |
| K0003 | No packing medium used |
| M0120 | Paper bag, sack or pouch |
| N0039 | Paper or paperboard |
| P0024 | Human consumer, no age specification |
| Z0112 | Food industry prepared |
Foods in Bread, rolls etc, industry made
- Bread, white (0-25 %), industrially made
- Hamburger bun
- Hot dog bun
- Rolls, white, industrially made
- Potato flatbread, soft, lompe
- Pumpernickel, extra coarse (75-100 %), rye bread, industrially made
- Pita bread, white, industrially made
- Tortilla, corn flour, soft
- Rolls, coarse, industrially made
- Bread, rye, coarse (50-75 %), industrially made
- Bread, semi-coarse (25-50 %), industrially made
- Bread, coarse (50-75 %), industrially made
- Bread, extra coarse (75-100 %), industrially made
- Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø
- Bread, semi-coarse (25-50 %), Yoghurtbrød
- Bread, semi-coarse (25-50 %), Jegerbrød
- Bread, semi-coarse (25-50 %), Odelsbrød
- Bread, semi-coarse (25-50 %), Kneippbrød
- Bread, coarse (50-75 %), Josefinebrød
- Bread, coarse (50-75 %), Skibrød
- Bread, coarse (50-75 %), Istidbrød
- Bread, coarse (50-75 %), Speltbrød
- Bread, coarse (50-75 %), Løvebrølbrød
- Bread, extra coarse (75-100 %), Grovbrød uten hele korn
- Bread, extra coarse (75-100 %), Grovt og godt havrebrød
- Bread, extra coarse (75-100 %), Havrebrød
- Polar bread, wheat
- Bread, coarse (50-75 %), Norsk Fjellbrød
- Bread, extra coarse (75-100 %), Grovt & Godt Grovbrød
- Bread, coarse (50-75 %), Superbrød
- Bread, coarse (50-75 %), First Price kneipp
- Bread, coarse (50-75 %), Pågen kjernesunt brød
- Bread, white (0-25%), bake-off, ready-to-eat
- Baguette, white, bake-off, ready-to-eat
- Rolls, coarse, bake-off, ready-to-eat
- Rolls, white, bake-off, ready-to-eat
- Bread, rye, light (0-25 %), industrially made
- Bread, white (0-25 %), spirally shaped, industrially made
- Bread, white (0-25 %), squared-shaped, industrially made
- Tortilla, wheat flour, Santa Maria
- Tortilla, wheat flour, Old El Paso
- Tortilla, wheat flour
- Bread, gluten-free, Semper formbrød
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 2017
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2017. Norwegian Food Safety Authority, The Norwegian Directorate of Health and University of Oslo.
www.matvaretabellen.no
