Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

Energy in 100 g

1,088 kJ (260 kcal)

More bread:

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 44 g
Carbohydrate: 19.7 g
Protein: 15.9 g
Fat: 11 g
Dietary fibre: 10 g
Energy content
Fat: 37 E%
Carbohydrate: 31 E%
Protein: 25 E%
Dietary fibre: 7 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,088 kJ (260 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat106a11 g37%
CarbohydrateMI018119.7 g30%
Dietary fibre106a10 g7%
Protein106a15.9 g24%
Alcohol500 g0%
WaterMI014244 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch33118.8 g
Sugar, totalMI_SUGAR_NO0.9 g
Sugar, added3310 g
Sugar, free3310 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin A (RAE)MI03250 µg-RE
Vitamin A (RE)MI03220 µg-RE0 %
Beta-carotene106c2 µg
Retinol106c0 µg
Vitamin D106c0 µg0 %
Vitamin E106c2.4 mg-ATE20 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)87b0.28 mg21 %
Vitamin B2 (riboflavin)106c0.13 mg8 %
Vitamin B3 (niacin)106c2.8 mg
Niacin equivalentsMI04215.5 mg27 %
Vitamin B6 (pyridoxine)87b0.11 mg6 %
Vitamin B9 (folate)87b47 µg14 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)106c0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)106c115 mg10 %
Potassium (K)106c314 mg9 %
Sodium (Na)106a400 mg
Salt (NaCl)MI01201 g
Phosphorus (P)106c346 mg54 %
Magnesium (Mg)106c114 mg38 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)106c4 mg36 %
Copper (Cu)106c0.61 mg67 %
Zinc (Zn)106c2.6 mg18 %
Selenium (Se)106c10 µg11 %
Iodine (I)3251 µg0 %

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)
E0151Solid
F0014Fully heat-treated
G0005Baked or roasted
H0148Water added
H0152Grain added
H0263Vegetable fat or oil added
H0753Yeast added
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

Sources

10
Missing value, content not known.
50
Estimated as a naturally occurring zero value, not analysed.
87b
Calculated from estimated loss of vitamins (thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12) during heat treatment
106a
Data from the industry to the Food Composition Table 2013, unspecified.
106c
Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
135
Calculated value from in-house recipe (to the Food Composition Table 2015).
136
Calculated value from in-house recipe (to the Food Composition Table 2016).
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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