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Crisp bread, wholemeal flour, rye

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 7 g 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Kilojoules 1425 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 338 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 1.9 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
Saturated fatty acids 0.4 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 0.3 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0 g 20 Estimated value.
Cis-mono unsaturated fatty acids 0.3 g 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
C16:1 sum 0.06 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 0.27 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 1.2 g 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
C18:2n-6 1.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.18 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 0.18 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 1.02 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 0 mg 50 Estimated as a naturally occurring zero value, not analysed.
Carbohydrate, glycemic 62 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 56 g 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Mono+Di saccharides 1.2 g 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Sugar, added 0 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
Dietary fibre 16.3 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
Protein 10 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
Salt 0.7 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 400e Swedish National Food Agency. The food database, version 2015.03.09. Online version, http://www7.slv.se/SokNaringsinnehall
Beta-carotene 0 µg 400e Swedish National Food Agency. The food database, version 2015.03.09. Online version, http://www7.slv.se/SokNaringsinnehall
Vitamin D 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin E 0.7 alfa-TE 400e Swedish National Food Agency. The food database, version 2015.03.09. Online version, http://www7.slv.se/SokNaringsinnehall
Thiamin 0.2 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Riboflavin 0.3 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Niacin 1.6 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Vitamin B6 0.3 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Folate 83 µg 400e Swedish National Food Agency. The food database, version 2015.03.09. Online version, http://www7.slv.se/SokNaringsinnehall
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 55 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Iron 3.6 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Sodium 280 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Potassium 530 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Magnesium 110 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Zinc 3.3 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Selenium 1 µg 400e Swedish National Food Agency. The food database, version 2015.03.09. Online version, http://www7.slv.se/SokNaringsinnehall
Copper 0.3 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Phosphorus 300 mg 100 Data from the industry to the Food Composition Table 1992-2000, unspecified.
Iodine 2 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)
B1313 Rye
C0155 Seed
E0140 Whole, shape achieved by forming, thickness 0.3-1.5 cm.
F0014 Fully heat-treated
G0005 Baked or roasted
H0138 Water removed
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

Food Groups