Bread, white (0-25%), bake-off, ready-to-eat

Nutritional Information

Portion Size:

Macro nutrients

Composition

Composition	gram
Fat	4.6
Carbohydrate	43.1
Protein	8.9
Dietary fibre	4.0
Alcohol	0.0
Water	40.0

Energy content

Energy content	energiprosent
Fat	16
Carbohydrate	67
Protein	14
Dietary fibre	3
Alcohol	0

Fat
Carbohydrate
Protein
Dietary fibre
Alcohol
Water

Energy in 100 g: 1,084 kJ (257 kcal)
Edible part: 100 %

Nutrient	Source	Quantity	Energiprosent
Fat			15 E%
Carbohydrate			67 E%
Dietary fibre			2 E%
Protein			13 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)	0 RE	0 %
Retinol
Beta-carotene
Vitamin D		0 %
Vitamin E		9 %

Water-soluble vitamins	Source	Quantity
Vitamin B1 (thiamin)			25 %
Vitamin B2 (riboflavin)			3 %
Vitamin B3 (niacin)
Niacin equivalents			16 %
Vitamin B6 (pyridoxine)			4 %
Vitamin B9 (folate)			8 %
Vitamin B12 (cobalamin)			0 %
Vitamin C (askorbic acid)			0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

Minerals	Source	Quantity
Salt (NaCl)
Calcium (Ca)			3 %
Sodium (Na)
Potassium (K)			4 %
Magnesium (Mg)			9 %
Phosphorus (P)			20 %

Trace elements	Source	Quantity
Iron (Fe)			9 %
Zinc (Zn)			7 %
Selenium (Se)			1 %
Copper (Cu)			18 %
Iodine (I)			0 %

Classification

Food ID: 05.186

FoodEx2: Wheat bread and rolls, white (refined flour) (A004Y)

Facets
F02 Part-nature	Leavened bread (as part-nature) (A06CN)
F04 Ingredient	Wheat and similar- (A001M)
F10 Qualitative-info	White/refined (A07XK)
F22 Preparation-production-place	Food industry prepared (A07SH)

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.

MI0002

EuroFIR recipe calculation procedure

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)

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Calculated as recipe, no missing values
Method indicator	EuroFIR recipe calculation procedure

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Calculated as recipe, no missing values
Method indicator	EuroFIR recipe calculation procedure

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Calculated as recipe, no missing values
Method indicator	EuroFIR recipe calculation procedure

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Calculated as recipe, no missing values
Method indicator	EuroFIR recipe calculation procedure

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Calculated as recipe, no missing values
Method indicator	EuroFIR recipe calculation procedure

Nutritional Information

Macro nutrients

Carbohydrates

Fatty acids

Vitamins

Minerals and trace elements

Classification

FoodEx2: Wheat bread and rolls, white (refined flour) (A004Y)

Sources

10

MI0002

MI0120

MI0142

MI0181

MI0322

MI0325

MI0421

10

MI0002

MI0120

MI0142

MI0181

MI0322

MI0325

MI0421

Alcohol in Bread, white (0-25%), bake-off, ready-to-eat

Polyunsaturated fatty acids in Bread, white (0-25%), bake-off, ready-to-eat

Selenium (Se) in Bread, white (0-25%), bake-off, ready-to-eat

Phosphorus (P) in Bread, white (0-25%), bake-off, ready-to-eat

C18:2n-6 (linoleic acid) in Bread, white (0-25%), bake-off, ready-to-eat

Retinol in Bread, white (0-25%), bake-off, ready-to-eat

Sugar, total in Bread, white (0-25%), bake-off, ready-to-eat

C16:1 sum (palmitoleic acid) in Bread, white (0-25%), bake-off, ready-to-eat

Vitamin B3 (niacin) in Bread, white (0-25%), bake-off, ready-to-eat

Vitamin B1 (thiamin) in Bread, white (0-25%), bake-off, ready-to-eat

C20:3n-3 (eicosatrienoic acid) in Bread, white (0-25%), bake-off, ready-to-eat

Omega-3 in Bread, white (0-25%), bake-off, ready-to-eat

C20:5n-3 (eicosapentaenoic acid, EPA) in Bread, white (0-25%), bake-off, ready-to-eat

C22:5n-3 (docosapentaenoic acid, DPA) in Bread, white (0-25%), bake-off, ready-to-eat

Water in Bread, white (0-25%), bake-off, ready-to-eat

Protein in Bread, white (0-25%), bake-off, ready-to-eat

Vitamin B12 (cobalamin) in Bread, white (0-25%), bake-off, ready-to-eat

C18:1 sum (oleic acid) in Bread, white (0-25%), bake-off, ready-to-eat

C22:6n-3 (docosahexaenoic acid, DHA) in Bread, white (0-25%), bake-off, ready-to-eat

Carbohydrate in Bread, white (0-25%), bake-off, ready-to-eat

Niacin equivalents in Bread, white (0-25%), bake-off, ready-to-eat

Magnesium (Mg) in Bread, white (0-25%), bake-off, ready-to-eat

Potassium (K) in Bread, white (0-25%), bake-off, ready-to-eat

C20:4n-6 (arachidonic acid) in Bread, white (0-25%), bake-off, ready-to-eat

Saturated fatty acids in Bread, white (0-25%), bake-off, ready-to-eat

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Bread, white (0-25%), bake-off, ready-to-eat

Cholesterol in Bread, white (0-25%), bake-off, ready-to-eat

Calcium (Ca) in Bread, white (0-25%), bake-off, ready-to-eat

Trans fatty acids in Bread, white (0-25%), bake-off, ready-to-eat

Sugar, added in Bread, white (0-25%), bake-off, ready-to-eat

Copper (Cu) in Bread, white (0-25%), bake-off, ready-to-eat

Vitamin D in Bread, white (0-25%), bake-off, ready-to-eat

Sodium (Na) in Bread, white (0-25%), bake-off, ready-to-eat

C18:3n-3 (alpha-linolenic acid) in Bread, white (0-25%), bake-off, ready-to-eat

Sugar, free in Bread, white (0-25%), bake-off, ready-to-eat

Vitamin B6 (pyridoxine) in Bread, white (0-25%), bake-off, ready-to-eat

Starch in Bread, white (0-25%), bake-off, ready-to-eat

Dietary fibre in Bread, white (0-25%), bake-off, ready-to-eat

Omega-6 in Bread, white (0-25%), bake-off, ready-to-eat

Fat in Bread, white (0-25%), bake-off, ready-to-eat

C14:0 (myristic acid) in Bread, white (0-25%), bake-off, ready-to-eat

C18:0 (stearic acid) in Bread, white (0-25%), bake-off, ready-to-eat

Salt (NaCl) in Bread, white (0-25%), bake-off, ready-to-eat

Vitamin C (askorbic acid) in Bread, white (0-25%), bake-off, ready-to-eat

Monounsaturated fatty acids in Bread, white (0-25%), bake-off, ready-to-eat

Vitamin E in Bread, white (0-25%), bake-off, ready-to-eat

Zinc (Zn) in Bread, white (0-25%), bake-off, ready-to-eat

C20:4n-3 (eicosatetraenoic acid) in Bread, white (0-25%), bake-off, ready-to-eat

Iodine (I) in Bread, white (0-25%), bake-off, ready-to-eat

C16:0 (palmitic acid) in Bread, white (0-25%), bake-off, ready-to-eat

Vitamin B2 (riboflavin) in Bread, white (0-25%), bake-off, ready-to-eat

Beta-carotene in Bread, white (0-25%), bake-off, ready-to-eat

Vitamin A (RAE) in Bread, white (0-25%), bake-off, ready-to-eat

Vitamin B9 (folate) in Bread, white (0-25%), bake-off, ready-to-eat

C12:0 (lauric acid) in Bread, white (0-25%), bake-off, ready-to-eat