Crisp bread, Synnøve Grovkrisp sesamfrø og linfrø

Energy in 100 g

1,842 kJ (442 kcal)

Fat →

23 g

Protein →

20 g

Carbohydrate →

32.3 g

More crisp bread:

Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 32.3 g
Fat: 23 g
Protein: 20 g
Dietary fibre: 13 g
Water: 12 g
Energy content
Fat: 46 E%
Carbohydrate: 30 E%
Protein: 18 E%
Dietary fibre: 6 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,842 kJ (442 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat225a23 g46%
CarbohydrateMI018132.3 g29%
Dietary fibre225a13 g5%
Protein225a20 g18%
Alcohol500 g0%
WaterMI014212 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch33130.6 g
Sugar, totalMI_SUGAR_NO1.7 g
Sugar, added3310 g
Sugar, free960 g

Fatty acids

FatSourceQuantity
Saturated fatty acids225a3.3 g
Trans fatty acids60a0 g
Monounsaturated fatty acids225a9.7 g
Polyunsaturated fatty acids225a11.9 g
Omega-3225a3.8 g
Omega-6225a8 g
Cholesterol60a0 mg
Saturated fatty acidsSourceQuantity
C12:0 (lauric acid)60a0 g
C14:0 (myristic acid)60a0 g
C16:0 (palmitic acid)225a2 g
C18:0 (stearic acid)225a1.1 g
Monounsaturated fatty acidsSourceQuantity
C16:1 sum (palmitoleic acid)225a0 g
C18:1 sum (oleic acid)225a9.6 g
Polyunsaturated fatty acidsSourceQuantity
C18:2n-6 (linoleic acid)225a8 g
C18:3n-3 (alpha-linolenic acid)225a3.4 g
C20:3n-3 (eicosatrienoic acid)60a0 g
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)60a0 g
C20:4n-3 (eicosatetraenoic acid)60a0 g
C20:4n-6 (arachidonic acid)60a0 g
C20:5n-3 (eicosapentaenoic acid, EPA)60a0 g
C22:5n-3 (docosapentaenoic acid, DPA)60a0 g
C22:6n-3 (docosahexaenoic acid, DHA)60a0 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin A (RAE)MI03250 µg-RE
Vitamin A (RE)MI03220 µg-RE0 %
Beta-carotene60a0 µg
Retinol500 µg
Vitamin D500 µg0 %
Vitamin E225a1.4 mg-ATE11 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)225a0.53 mg40 %
Vitamin B2 (riboflavin)225a0.14 mg8 %
Vitamin B3 (niacin)225a4.7 mg
Niacin equivalentsMI04218 mg39 %
Vitamin B6 (pyridoxine)225a0.34 mg18 %
Vitamin B9 (folate)225a76 µg23 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)200 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)225a430 mg37 %
Potassium (K)225a510 mg15 %
Sodium (Na)225a280 mg
Salt (NaCl)MI01200.7 g
Phosphorus (P)225a490 mg76 %
Magnesium (Mg)225a210 mg70 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)225a4.8 mg43 %
Copper (Cu)225a0.94 mg104 %
Zinc (Zn)225a3.8 mg27 %
Selenium (Se)225a15 µg17 %
Iodine (I)3252 µg1 %

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)
B1312Wheat
C0208Seed, skin removed, germ removed (ENDOSPERM)
E0140Whole, shape achieved by forming, thickness 0 3-1 5 cm
F0014Fully heat-treated
G0005Baked or roasted
H0138Water removed
H0152Grain added
H0177Nut or seed added
J0001Preservation method not known
K0003No packing medium used
M0197Bag, sack or pouch
N0036Plastic
P0024Human consumer, no age specification
R0316Norway
Z0112Food industry prepared

Sources

10
Missing value, content not known.
20
Estimated value.
50
Estimated as a naturally occurring zero value, not analysed.
60a
Estimated as zero value when the analysed value is below the limit of quantification.
96
Calculated value from other components in the same food item
225a
Norwegian Food Safety Authority. Nutrient analysis 2017-2018. Cereals. Published report (2017): «Næringstoff og tungmetaller, akrylamid og mykotoksin i brød, knekkebrød og frokostblandinger». mattilsynet-xp7prod.enonic.cloud %20tungmetaller, %20akrylamid%20og%20mykotoksin%20i%20br%C3%B8d, %20knekkebr%C3%B8d%20og%20frokostblandinger.pdf
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.
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])
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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