| Composition | gram |
|---|---|
| Fat | 11.2 |
| Carbohydrate | 69.0 |
| Protein | 6.1 |
| Dietary fibre | 10.0 |
| Alcohol | 0.0 |
| Water | 4.0 |
| Energy content | energiprosent |
|---|---|
| Fat | 23 |
| Carbohydrate | 66 |
| Protein | 6 |
| Dietary fibre | 5 |
| Alcohol | 0 |
| Nutrient | Source | Quantity | Energiprosent |
|---|---|---|---|
| Fat | 23 E% | ||
| Carbohydrate | 66 E% | ||
| Dietary fibre | 4 E% | ||
| Protein | 5 E% | ||
| Alcohol | 0 E% | ||
| Water | - |
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | ||
| Sugar, total | ||
| Sugar, added | ||
| Sugar, free |
| 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) |
| Fat-soluble vitamins | Source | Quantity | |
|---|---|---|---|
| Vitamin A (RAE) | |||
| Vitamin A (RE) | 0 RE | 0 % | |
| Retinol | |||
| Beta-carotene | |||
| Vitamin D | 0 % | ||
| Vitamin E | 15 % |
| Minerals | Source | Quantity | |
|---|---|---|---|
| Salt (NaCl) | |||
| Calcium (Ca) | 15 % | ||
| Sodium (Na) | |||
| Potassium (K) | 5 % | ||
| Magnesium (Mg) | 17 % | ||
| Phosphorus (P) | 33 % |
| Trace elements | Source | Quantity | |
|---|---|---|---|
| Iron (Fe) | 13 % | ||
| Zinc (Zn) | 10 % | ||
| Selenium (Se) | 6 % | ||
| Copper (Cu) | 24 % | ||
| Iodine (I) | 0 % |
Food ID: 05.466
| Facets | |
|---|---|
| F02 Part-nature | Crisp bread (as part-nature) (A06CQ) |
| F04 Ingredient | Sesame seeds (A015K) |
| F10 Qualitative-info | Lactose free (A0CQD), Gluten free (A0B8L) |
| LanguaL | Classification |
|---|---|
| A0178 | Bread (US CFR) |
| A0818 | Leavened bread (EUROFIR) |
| B1218 | Potato |
| C0240 | Root, tuber or bulb, without peel |
| E0147 | Whole, shape achieved by forming |
| F0014 | Fully heat-treated |
| G0005 | Baked or roasted |
| H0148 | Water added |
| H0152 | Grain added |
| H0259 | Rehydrated |
| H0263 | Vegetable fat or oil added |
| J0003 | No preservation method used |
| K0003 | No packing medium used |
| M0156 | Paperboard container |
| M0213 | Box |
| N0039 | Paper or paperboard |
| P0024 | Human consumer, no age specification |
| P0171 | Lactose free food |
| P0174 | Gluten free claim or use |
| 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.
Missing value, content not known.
Estimated as a naturally occurring zero value, not analysed.
Calculated value from in-house recipe (to the Food Composition Table 2021).
Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.
Pastell, H., Kollander, B., Valsta, L., Järvinen, J. Are gluten-free products a healthier alternative? A pilot study on nutrients and heavy metals. Nordic Council of Ministers, 2021. Nettversjon, pub.norden.org
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])
Missing value, content not known.
Estimated as a naturally occurring zero value, not analysed.
Calculated value from in-house recipe (to the Food Composition Table 2021).
Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.
Pastell, H., Kollander, B., Valsta, L., Järvinen, J. Are gluten-free products a healthier alternative? A pilot study on nutrients and heavy metals. Nordic Council of Ministers, 2021. Nettversjon, pub.norden.org
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)
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 | Mean |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method indicator | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method indicator | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method indicator | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method indicator | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method indicator | Simple recipe calculation |
| Value type | Mean |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method indicator | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Mean |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method indicator | Simple recipe calculation |
| Value type | Mean |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method indicator | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method indicator | 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, generic |
| Method indicator | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method indicator | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method indicator | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method indicator | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculations including conversion factors |
| Method indicator | Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60) |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method indicator | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method indicator | Simple recipe calculation |
| Value type | Mean |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method indicator | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g]) |
| Value type | Mean |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method indicator | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method indicator | Simple recipe calculation |
| Value type | Mean |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method indicator | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method indicator | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method indicator | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method indicator | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method indicator | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method indicator | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method indicator | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method indicator | Simple recipe calculation |
| Value type | Below limit of quantification |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method indicator | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method indicator | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method indicator | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method indicator | Simple recipe calculation |
| Value type | Mean |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method indicator | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method indicator | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method indicator | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method indicator | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method indicator | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method indicator | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method indicator | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method indicator | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method indicator | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method indicator | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method indicator | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0) |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method indicator | Imputation |
| Value type | Mean |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method indicator | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Mean |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method indicator | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculations including conversion factors |
| Method indicator | Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12)) |
| Value type | Mean |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method indicator | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method indicator | Simple recipe calculation |
| Value type | Mean |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method indicator | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method indicator | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g]) |