Bread, rye, light (0-25 %), industrially made

Energy in 100 g

1,047 kJ (248 kcal)

Fat →

2.6 g

Protein →

7.9 g

Carbohydrate →

45.7 g

More bread:

Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 45.7 g
Water: 39 g
Protein: 7.9 g
Dietary fibre: 5 g
Fat: 2.6 g
Energy content
Carbohydrate: 74 E%
Protein: 13 E%
Fat: 9 E%
Dietary fibre: 4 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,047 kJ (248 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat2032.6 g9%
CarbohydrateMI018145.7 g74%
Dietary fibre2035 g3%
Protein2037.9 g12%
Alcohol500 g0%
WaterMI014239 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch20343 g
Sugar, total2032.8 g
Sugar, added701G0 g
Sugar, free3310 g

Fatty acids

FatSourceQuantity
Saturated fatty acids2030.9 g
Trans fatty acids500 g
Monounsaturated fatty acids2030.7 g
Polyunsaturated fatty acids2031 g
Omega-31350.1 g
Omega-61350.8 g
Cholesterol2036 mg
Saturated fatty acidsSourceQuantity
C12:0 (lauric acid)1360.1 g
C14:0 (myristic acid)1360.1 g
C16:0 (palmitic acid)1360.3 g
C18:0 (stearic acid)1360.2 g
Monounsaturated fatty acidsSourceQuantity
C16:1 sum (palmitoleic acid)1360.1 g
C18:1 sum (oleic acid)1360.6 g
Polyunsaturated fatty acidsSourceQuantity
C18:2n-6 (linoleic acid)1360.8 g
C18:3n-3 (alpha-linolenic acid)1360.1 g
C20:3n-3 (eicosatrienoic acid)1360 g
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)1360 g
C20:4n-3 (eicosatetraenoic acid)1360 g
C20:4n-6 (arachidonic acid)1360 g
C20:5n-3 (eicosapentaenoic acid, EPA)1360 g
C22:5n-3 (docosapentaenoic acid, DPA)1360 g
C22:6n-3 (docosahexaenoic acid, DHA)1360 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 E2030.4 mg-ATE3 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)2030.18 mg13 %
Vitamin B2 (riboflavin)2030.11 mg6 %
Vitamin B3 (niacin)2031.1 mg
Niacin equivalentsMI04212.4 mg11 %
Vitamin B6 (pyridoxine)2030.12 mg6 %
Vitamin B9 (folate)20325 µg7 %
Vitamin B12 (cobalamin)200 µg0 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)20324 mg2 %
Potassium (K)203163 mg4 %
Sodium (Na)203401 mg
Salt (NaCl)MI01201 g
Phosphorus (P)203116 mg18 %
Magnesium (Mg)20325 mg8 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)2031 mg9 %
Copper (Cu)2030.13 mg14 %
Zinc (Zn)2030.9 mg6 %
Selenium (Se)205 µg5 %
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
C0155Seed
E0151Solid
F0014Fully heat-treated
G0005Baked or roasted
H0256Carbohydrate fermented
H0337Rye 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.
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.
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).
203
National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
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.
701G
Aggregated value from several food items
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)

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