Bread, semi-coarse (25-50 %), kneipp

Nutritional Information

Portion Size:

Macro nutrients

Composition

Composition	gram
Fat	1.5
Carbohydrate	45.5
Protein	7.1
Dietary fibre	4.0
Alcohol	0.0
Water	42.0

Energy content

Energy content	energiprosent
Fat	6
Carbohydrate	79
Protein	12
Dietary fibre	3
Alcohol	0

Fat
Carbohydrate
Protein
Dietary fibre
Alcohol
Water

Energy in 100 g: 981 kJ (232 kcal)
Edible part: 100 %

Nutrient	Source	Quantity	Energiprosent
Fat			5 E%
Carbohydrate			78 E%
Dietary fibre			3 E%
Protein			12 E%
Alcohol			0 E%
Water			-

Carbohydrates

Carbohydrate	Source	Quantity
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

Fat	Source	Quantity
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol

Saturated fatty acids	Source	Quantity
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)

Monounsaturated fatty acids	Source	Quantity
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)

Polyunsaturated fatty acids	Source	Quantity
C18:2n-6 (linoleic acid)
C18:3n-3 (alpha-linolenic acid)
C20:3n-3 (eicosatrienoic acid)
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)
C20:4n-3 (eicosatetraenoic acid)
C20:4n-6 (arachidonic acid)
C20:5n-3 (eicosapentaenoic acid, EPA)
C22:5n-3 (docosapentaenoic acid, DPA)
C22:6n-3 (docosahexaenoic acid, DHA)

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitamins	Quantity
Vitamin A (RAE)
Vitamin A (RE)	1 RE	0 %
Retinol
Beta-carotene
Vitamin D		0 %
Vitamin E		5 %

Water-soluble vitamins	Source	Quantity
Vitamin B1 (thiamin)			21 %
Vitamin B2 (riboflavin)			5 %
Vitamin B3 (niacin)
Niacin equivalents			21 %
Vitamin B6 (pyridoxine)			4 %
Vitamin B9 (folate)			9 %
Vitamin B12 (cobalamin)			0 %
Vitamin C (askorbic acid)			0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

Minerals	Source	Quantity
Salt (NaCl)
Calcium (Ca)			1 %
Sodium (Na)
Potassium (K)			5 %
Magnesium (Mg)			13 %
Phosphorus (P)			30 %

Trace elements	Source	Quantity
Iron (Fe)			15 %
Zinc (Zn)			9 %
Selenium (Se)			6 %
Copper (Cu)			20 %
Iodine (I)			0 %

Classification

Food ID: 05.360

FoodEx2: Leavened bread and similar (A0BY0)

Facets
F10 Qualitative-info	Semi-refined (A0EZZ)
F22 Preparation-production-place	Food industry prepared (A07SH)

LanguaL

LanguaL	Classification
A0178	Bread (US CFR)
A0818	Leavened bread (EUROFIR)
B1312	Wheat
C0208	Seed, skin removed, germ removed (ENDOSPERM)
E0151	Solid
F0014	Fully heat-treated
G0005	Baked or roasted
H0148	Water added
H0152	Grain added
H0263	Vegetable fat or oil added
H0753	Yeast added
J0001	Preservation method not known
K0003	No packing medium used
M0120	Paper bag, sack or pouch
N0039	Paper or paperboard
P0024	Human consumer, no age specification
Z0112	Food industry prepared

The foods in the Food Composition Table are described using two classification systems.

FoodEx2 is a classification and standardization system for foods and feed developed by the European Food Safety Authority (EFSA). The system consists of a main code that describes the type of food. In addition, there are facets that provide more detailed information about the food, for example about ingredients, packaging, or method of preparation.

LanguaL is a similar system. LanguaL stands for “Langua aLimentaria”, or “language of food”. It also consists of a description of the type of food, and facets with additional information.

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).

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])

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Calculated as recipe
Method indicator	Recipe calculation method

Value type	Not processed
Acquisition type	Value created within host system
Method type	Method type not known
Method indicator	Method not known

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Calculated as recipe
Method indicator	Recipe calculation method

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Calculated as recipe
Method indicator	Recipe calculation method

Value type	Best estimate
Acquisition type	Food label, product information
Method type	Imputed/estimated, generic
Method indicator	Method not known

Value type	Logical zero
Acquisition type	Value created within host system
Method type	Estimated according to logical deduction
Method indicator	Imputation

Value type	Type not known
Acquisition type	Not known
Method type	Method type not known
Method indicator	Method not known

Value type	Weighted
Acquisition type	Value created within host system
Method type	Calculated as recipe
Method indicator	Recipe calculation method

Nutritional Information

Macro nutrients

Carbohydrates

Fatty acids

Vitamins

Minerals and trace elements

Classification

FoodEx2: Leavened bread and similar (A0BY0)

LanguaL

Sources

10

50

87b

106a

106c

135

325

331

MI0120

MI0142

MI0181

MI0322

MI0325

MI0421

MI_SUGAR_NO

10

50

87b

106a

106c

135

325

331

MI0120

MI0142

MI0181

MI0322

MI0325

MI0421

MI_SUGAR_NO

Vitamin D in Bread, semi-coarse (25-50 %), kneipp

C18:0 (stearic acid) in Bread, semi-coarse (25-50 %), kneipp

Vitamin B12 (cobalamin) in Bread, semi-coarse (25-50 %), kneipp

Cholesterol in Bread, semi-coarse (25-50 %), kneipp

Monounsaturated fatty acids in Bread, semi-coarse (25-50 %), kneipp

Vitamin E in Bread, semi-coarse (25-50 %), kneipp

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Bread, semi-coarse (25-50 %), kneipp

Dietary fibre in Bread, semi-coarse (25-50 %), kneipp

C14:0 (myristic acid) in Bread, semi-coarse (25-50 %), kneipp

C22:6n-3 (docosahexaenoic acid, DHA) in Bread, semi-coarse (25-50 %), kneipp

Fat in Bread, semi-coarse (25-50 %), kneipp

Calcium (Ca) in Bread, semi-coarse (25-50 %), kneipp

C20:4n-6 (arachidonic acid) in Bread, semi-coarse (25-50 %), kneipp

Trans fatty acids in Bread, semi-coarse (25-50 %), kneipp

Iodine (I) in Bread, semi-coarse (25-50 %), kneipp

Zinc (Zn) in Bread, semi-coarse (25-50 %), kneipp

Beta-carotene in Bread, semi-coarse (25-50 %), kneipp

Sugar, total in Bread, semi-coarse (25-50 %), kneipp

Alcohol in Bread, semi-coarse (25-50 %), kneipp

Selenium (Se) in Bread, semi-coarse (25-50 %), kneipp

Omega-3 in Bread, semi-coarse (25-50 %), kneipp

C18:3n-3 (alpha-linolenic acid) in Bread, semi-coarse (25-50 %), kneipp

C18:2n-6 (linoleic acid) in Bread, semi-coarse (25-50 %), kneipp

Vitamin B2 (riboflavin) in Bread, semi-coarse (25-50 %), kneipp

Vitamin B1 (thiamin) in Bread, semi-coarse (25-50 %), kneipp

Iron (Fe) in Bread, semi-coarse (25-50 %), kneipp

Vitamin C (askorbic acid) in Bread, semi-coarse (25-50 %), kneipp

Protein in Bread, semi-coarse (25-50 %), kneipp

C16:0 (palmitic acid) in Bread, semi-coarse (25-50 %), kneipp

Polyunsaturated fatty acids in Bread, semi-coarse (25-50 %), kneipp

Potassium (K) in Bread, semi-coarse (25-50 %), kneipp

Carbohydrate in Bread, semi-coarse (25-50 %), kneipp

C12:0 (lauric acid) in Bread, semi-coarse (25-50 %), kneipp

Vitamin B3 (niacin) in Bread, semi-coarse (25-50 %), kneipp

Water in Bread, semi-coarse (25-50 %), kneipp

Vitamin B9 (folate) in Bread, semi-coarse (25-50 %), kneipp

Vitamin A (RAE) in Bread, semi-coarse (25-50 %), kneipp

C18:1 sum (oleic acid) in Bread, semi-coarse (25-50 %), kneipp

Phosphorus (P) in Bread, semi-coarse (25-50 %), kneipp

Sodium (Na) in Bread, semi-coarse (25-50 %), kneipp