Crisp bread, 100 % wheat bran
Nutrient | Quantity | Unit | Ref. | Description |
---|---|---|---|---|
Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
Water | 2 | g | 100 | Data from the industry to the Food Composition Table 1992-2000, unspecified. |
Kilojoules | 1303 | 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 | 312 | 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 | 3.2 | g | 100 | Data from the industry to the Food Composition Table 1992-2000, unspecified. |
Saturated fatty acids | 0.5 | g | 100 | Data from the industry to the Food Composition Table 1992-2000, unspecified. |
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 | 0.19 | 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 | 100 | Data from the industry to the Food Composition Table 1992-2000, unspecified. |
Cis-mono unsaturated fatty acids | 0.5 | g | 100 | Data from the industry to the Food Composition Table 1992-2000, unspecified. |
C16:1 sum | 0.02 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:1 sum | 0.83 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Cis-poly unsaturated fatty acids | 1.6 | g | 100 | Data from the industry to the Food Composition Table 1992-2000, unspecified. |
C18:2n-6 | 0.93 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:3n-3 | 0.51 | 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 | 0.51 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Cis-poly unsaturated fatty acids, n-6 | 0.93 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Cholesterol | 0 | mg | 100 | Data from the industry to the Food Composition Table 1992-2000, unspecified. |
Carbohydrate, glycemic | 38.5 | g | 80 | Calculated from the sum of mono-/disaccharides and starch. |
Starch | 32.4 | g | 100 | Data from the industry to the Food Composition Table 1992-2000, unspecified. |
Mono+Di saccharides | 1.6 | g | 100 | Data from the industry to the Food Composition Table 1992-2000, unspecified. |
Sugar, added | 0 | g | 100 | Data from the industry to the Food Composition Table 1992-2000, unspecified. |
Dietary fibre | 37.1 | g | 100 | Data from the industry to the Food Composition Table 1992-2000, unspecified. |
Protein | 13.7 | g | 100 | Data from the industry to the Food Composition Table 1992-2000, unspecified. |
Salt | 1.1 | 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 | 0 | RAE | 85 | Calculated as the sum of retinol + 1/12 beta-carotene. |
Retinol | 0 | µg | 100 | Data from the industry to the Food Composition Table 1992-2000, unspecified. |
Beta-carotene | 0 | µg | 100 | Data from the industry to the Food Composition Table 1992-2000, unspecified. |
Vitamin D | 0 | µg | 50 | Estimated as a naturally occurring zero value, not analysed. |
Vitamin E | 1.5 | alfa-TE | 20 | Estimated value. |
Thiamin | 0.52 | mg | 100 | Data from the industry to the Food Composition Table 1992-2000, unspecified. |
Riboflavin | 0.14 | mg | 100 | Data from the industry to the Food Composition Table 1992-2000, unspecified. |
Niacin | 13.8 | mg | 100 | Data from the industry to the Food Composition Table 1992-2000, unspecified. |
Vitamin B6 | 0.2 | mg | 20 | Estimated value. |
Folate | 138 | µg | 100 | Data from the industry to the Food Composition Table 1992-2000, unspecified. |
Vitamin B12 | 0 | µg | 50 | Estimated as a naturally occurring zero value, not analysed. |
Vitamin C | 0 | mg | 50 | Estimated as a naturally occurring zero value, not analysed. |
Calcium | 89 | mg | 100 | Data from the industry to the Food Composition Table 1992-2000, unspecified. |
Iron | 8.8 | mg | 100 | Data from the industry to the Food Composition Table 1992-2000, unspecified. |
Sodium | 440 | mg | 100 | Data from the industry to the Food Composition Table 1992-2000, unspecified. |
Potassium | 1018 | mg | 100 | Data from the industry to the Food Composition Table 1992-2000, unspecified. |
Magnesium | 345 | mg | 100 | Data from the industry to the Food Composition Table 1992-2000, unspecified. |
Zinc | 8 | mg | 100 | Data from the industry to the Food Composition Table 1992-2000, unspecified. |
Selenium | 5 | µg | 100 | Data from the industry to the Food Composition Table 1992-2000, unspecified. |
Copper | 0.78 | mg | 100 | Data from the industry to the Food Composition Table 1992-2000, unspecified. |
Phosphorus | 667 | mg | 100 | Data from the industry to the Food Composition Table 1992-2000, unspecified. |
Iodine | 1.4 | µg | 325 | University of Oslo (2018). Iodine project 2017-2018. |
Classifications
LanguaL | Classification |
---|---|
A0178 | Bread (US CFR) |
A0819 | Flatbread (EUROFIR) |
B1312 | Wheat |
C0288 | Bran |
E0140 | Whole, shape achieved by forming, thickness 0.3-1.5 cm. |
F0014 | Fully heat-treated |
G0005 | Baked or roasted |
H0138 | Water removed |
H0337 | Rye added |
J0116 | Dehydrated or dried |
K0003 | No packing medium used |
M0001 | Container or wrapping not known |
N0001 | Food contact surface not known |
P0024 | Human consumer, no age specification |
Z0112 | Food industry prepared |
Foods in Crisp bread, crackers etc
- Flatbread, hard
- Crisp bread, light
- Crisp bread, 100 % wheat bran
- Rusk, wholemeal
- Cracker, Cream cracker
- Cracker, low-fat, Frokost
- Cracker, wholemeal flour, Kornmo
- Crisp bread, wholemeal flour, with oats
- Crisp bread, with extra fiber
- Flatbread, hard, with oats
- Flatbread, hard, home-made style
- Crisp bread, wholemeal flour, rye
- Cracker, low-fat, Kaptein
- Cracker, fatty, salted, Ritz, Seltiner
- Crisp bread, wholemeal flour, rye, thin, Rugsprø, Finncrisp
- Crisp bread, gluten-free
- Rice cake, with salt
- Rice cake, without salt
- Cracker, plain, Start
- Crisp bread, gluten-free, prepared from powder, Toro
- Taco shells, corn flour, Santa Maria
- Taco shells, corn flour, Old El Paso
- Taco shells
- Crisp bread, rye, Ryvita
- Crisp bread, oat, Sigdal helsprøtt
- Crisp bread, Synnøve Grovkrisp sesamfrø og linfrø
- Crisp bread, Mesterbakeren Original
- Crisp bread, rye, Husman Sport
- Crisp bread, rye, with filling, sandwich
- Crisp bread, wholemeal flour, rye, Husman
- Crisp bread, 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.
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