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Crisp bread, wholemeal flour, rye, thin, Rugsprø, Finncrisp

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 5 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
Kilojoules 1457 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 345 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 1.7 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
Saturated fatty acids 0.3 g 102 Data from the industry to the Food Composition Table 2001, 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 0.2 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
Cis-mono unsaturated fatty acids 0.3 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
C16:1 sum 0.02 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 0.17 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 0.7 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
C18:2n-6 0.74 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.13 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 0.13 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 0.74 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 0 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Carbohydrate, glycemic 63.6 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 53 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
Mono+Di saccharides 2.4 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
Sugar, added 0 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
Dietary fibre 15.7 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
Protein 11 g 102 Data from the industry to the Food Composition Table 2001, unspecified.
Salt 1.8 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 0.1 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Riboflavin 1.1 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Niacin 0.5 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Vitamin B6 0.36 mg 400e Swedish National Food Agency. The food database, version 2015.03.09. Online version, http://www7.slv.se/SokNaringsinnehall
Folate 90 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 34 mg 400e Swedish National Food Agency. The food database, version 2015.03.09. Online version, http://www7.slv.se/SokNaringsinnehall
Iron 5.4 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Sodium 700 mg 102 Data from the industry to the Food Composition Table 2001, unspecified.
Potassium 520 mg 400e Swedish National Food Agency. The food database, version 2015.03.09. Online version, http://www7.slv.se/SokNaringsinnehall
Magnesium 88 mg 400e Swedish National Food Agency. The food database, version 2015.03.09. Online version, http://www7.slv.se/SokNaringsinnehall
Zinc 3.1 mg 400e Swedish National Food Agency. The food database, version 2015.03.09. Online version, http://www7.slv.se/SokNaringsinnehall
Selenium 24 µg 400e Swedish National Food Agency. The food database, version 2015.03.09. Online version, http://www7.slv.se/SokNaringsinnehall
Copper 0.3 mg 20 Estimated value.
Phosphorus 390 mg 400e Swedish National Food Agency. The food database, version 2015.03.09. Online version, http://www7.slv.se/SokNaringsinnehall
Iodine 2 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0178 Bread (US CFR)
A0818 Leavened bread (EUROFIR)
B1313 Rye
C0133 Seed, skin present, germ present
E0147 Whole, shape achieved by forming
F0014 Fully heat-treated
G0005 Baked or roasted
H0138 Water removed
H0256 Carbohydrate fermented
H0319 Wheat added
H0753 Yeast 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

Food Groups