Polar bread, wheat
Nutrient | Quantity | Unit | Ref. | Description |
---|---|---|---|---|
Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
Water | 24 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Kilojoules | 1357 | 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 | 321 | 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 | 5.1 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Saturated fatty acids | 0.5 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
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 | 0.33 | 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 | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Cis-mono unsaturated fatty acids | 2.4 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C16:1 sum | 0.01 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:1 sum | 2.44 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Cis-poly unsaturated fatty acids | 1.8 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:2n-6 | 1.29 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:3n-3 | 0.34 | 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 | 0.34 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Cis-poly unsaturated fatty acids, n-6 | 1.29 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Cholesterol | 0 | mg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Carbohydrate, glycemic | 58.4 | g | 80 | Calculated from the sum of mono-/disaccharides and starch. |
Starch | 52.5 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Mono+Di saccharides | 5.8 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Sugar, added | 5.1 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Dietary fibre | 2.6 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Protein | 9.1 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Salt | 0.7 | g | 83 | Calculated as the content of sodium x 2,5 /1000. |
Alcohol | 0 | g | 20 | Estimated value. |
Vitamin A | 0 | RAE | 85 | Calculated as the sum of retinol + 1/12 beta-carotene. |
Retinol | 0 | µg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Beta-carotene | 0 | µg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Vitamin D | 0 | µg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Vitamin E | 1.6 | alfa-TE | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Thiamin | 0.21 | mg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Riboflavin | 0.04 | mg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Niacin | 1.2 | mg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Vitamin B6 | 0.06 | mg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Folate | 20 | µg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Vitamin B12 | 0 | µg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Vitamin C | 0 | mg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Calcium | 20 | mg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Iron | 1.1 | mg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Sodium | 280 | mg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Potassium | 145 | mg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Magnesium | 29 | mg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Zinc | 0.8 | mg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Selenium | 4 | µg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Copper | 0.12 | mg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Phosphorus | 104 | mg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Iodine | 1.5 | µg | 325 | University of Oslo (2018). Iodine project 2017-2018. |
Classifications
LanguaL | Classification |
---|---|
A0194 | Pancake or waffle (US CFR) |
A0821 | Fine bakery ware (EUROFIR) |
B1312 | Wheat |
C0133 | Seed, skin present, germ present |
E0147 | Whole, shape achieved by forming |
F0014 | Fully heat-treated |
G0008 | Griddled |
H0263 | Vegetable fat or oil added |
H0280 | Sugar syrup or sugar syrup solids added |
J0001 | Preservation method not known |
K0003 | No packing medium used |
M0172 | Plastic container |
M0197 | Bag, sack or pouch |
N0036 | Plastic |
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 2020
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2020. Norwegian Food Safety Authority.
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