Crisp bread, rye, with filling, sandwich

Energy in 100 g

1,865 kJ (447 kcal)

Fat →

24.5 g

Protein →

12.6 g

Carbohydrate →

39.6 g

More crisp bread:

Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 39.6 g
Fat: 24.5 g
Water: 14 g
Protein: 12.6 g
Dietary fibre: 9 g
Energy content
Fat: 49 E%
Carbohydrate: 36 E%
Protein: 11 E%
Dietary fibre: 4 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,865 kJ (447 kcal)
  • Edible part: %

NutrientSourceQuantityEnergi%
Fat400g24.5 g48%
CarbohydrateMI018139.6 g36%
Dietary fibre400g9 g3%
Protein400g12.6 g11%
Alcohol500 g0%
WaterMI014214 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch400g36.5 g
Sugar, totalMI_SUGAR_NO3.1 g
Sugar, added960 g
Sugar, free3310 g

Fatty acids

FatSourceQuantity
Saturated fatty acidsMI020816.6 g
Trans fatty acids500 g
Monounsaturated fatty acidsMI02105.5 g
Polyunsaturated fatty acidsMI02121.3 g
Omega-3400g0.3 g
Omega-6400g1.1 g
Cholesterol400g23 mg
Saturated fatty acidsSourceQuantity
C12:0 (lauric acid)400g3.7 g
C14:0 (myristic acid)400g2 g
C16:0 (palmitic acid)400g7.6 g
C18:0 (stearic acid)400g1.4 g
Monounsaturated fatty acidsSourceQuantity
C16:1 sum (palmitoleic acid)400g0.1 g
C18:1 sum (oleic acid)400g5.3 g
Polyunsaturated fatty acidsSourceQuantity
C18:2n-6 (linoleic acid)400g1.1 g
C18:3n-3 (alpha-linolenic acid)400g0.1 g
C20:3n-3 (eicosatrienoic acid)200 g
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)200 g
C20:4n-3 (eicosatetraenoic acid)200 g
C20:4n-6 (arachidonic acid)400g0 g
C20:5n-3 (eicosapentaenoic acid, EPA)400g0 g
C22:5n-3 (docosapentaenoic acid, DPA)400g0 g
C22:6n-3 (docosahexaenoic acid, DHA)200 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin A (RAE)MI032579 µg-RE
Vitamin A (RE)MI0322100 µg-RE13 %
Beta-carotene400g256 µg
Retinol400g58 µg
Vitamin D400g0.1 µg1 %
Vitamin E400g1.7 mg-ATE14 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)400g0.15 mg11 %
Vitamin B2 (riboflavin)400g0.27 mg16 %
Vitamin B3 (niacin)400g1 mg
Niacin equivalentsMI04213.1 mg15 %
Vitamin B6 (pyridoxine)400g0.24 mg13 %
Vitamin B9 (folate)400g74 µg23 %
Vitamin B12 (cobalamin)400g0.3 µg7 %
Vitamin C (askorbic acid)400g0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)400g200 mg17 %
Potassium (K)400g383 mg11 %
Sodium (Na)400g860 mg
Salt (NaCl)MI01202.2 g
Phosphorus (P)400g414 mg64 %
Magnesium (Mg)400g57 mg19 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)400g1.5 mg13 %
Copper (Cu)400g0.23 mg25 %
Zinc (Zn)400g2.5 mg17 %
Selenium (Se)400g4 µg4 %
Iodine (I)400g11 µg7 %

Classification

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaLClassification
A0178Bread (US CFR)
A0818Leavened bread (EUROFIR)
B1313Rye
C0155Seed
E0147Whole, shape achieved by forming
F0014Fully heat-treated
G0005Baked or roasted
H0207Filled or stuffed
H0263Vegetable fat or oil added
J0116Dehydrated or dried
K0003No packing medium used
M0172Plastic container
M0197Bag, sack or pouch
N0036Plastic
P0024Human consumer, no age specification
Z0112Food industry prepared

Sources

10
Missing value, content not known.
20
Estimated value.
50
Estimated as a naturally occurring zero value, not analysed.
96
Calculated value from other components in the same food item
331
Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.
400g
Swedish National Food Agency. The food database, version 2017.12.15.
MI0120
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
MI0142
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
MI0181
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
MI0208
Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])
MI0210
Fatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])
MI0212
Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])
MI0322
Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
MI0421
Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)
MI_SUGAR_NO
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

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