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Crisp bread, 100 % wheat bran

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 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 coding of the food
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

Food Groups