Crisp bread, wholemeal flour, rye, thin, Rugsprø, Finncrisp

Energy in 100 g

1,345 kJ (319 kcal)

Fat →

2 g

Protein →

11.1 g

Carbohydrate →

56.3 g

More crisp bread:

Nutritional Information

Portion Size:

Macro nutrients

Composition
Carbohydrate: 56.3 g
Dietary fibre: 16 g
Water: 15 g
Protein: 11.1 g
Fat: 2 g
Energy content
Carbohydrate: 71 E%
Protein: 14 E%
Dietary fibre: 9 E%
Fat: 5 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,345 kJ (319 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat400k2 g5%
CarbohydrateMI018156.3 g71%
Dietary fibre400k16 g9%
Protein400k11.1 g14%
Alcohol500 g0%
WaterMI014215 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch33153 g
Sugar, totalMI05123.3 g
Sugar, added3310 g
Sugar, free3310 g

Fatty acids

FatSourceQuantity
Saturated fatty acidsMI02080.3 g
Trans fatty acids1020 g
Monounsaturated fatty acidsMI02100.2 g
Polyunsaturated fatty acidsMI02120.9 g
Omega-3400k0.1 g
Omega-6400k0.8 g
Cholesterol1020 mg
Saturated fatty acidsSourceQuantity
C12:0 (lauric acid)400k0 g
C14:0 (myristic acid)400k0 g
C16:0 (palmitic acid)400k0.2 g
C18:0 (stearic acid)400k0 g
Monounsaturated fatty acidsSourceQuantity
C16:1 sum (palmitoleic acid)400k0 g
C18:1 sum (oleic acid)400k0.2 g
Polyunsaturated fatty acidsSourceQuantity
C18:2n-6 (linoleic acid)400k0.8 g
C18:3n-3 (alpha-linolenic acid)400k0.1 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)400k0 g
C20:5n-3 (eicosapentaenoic acid, EPA)400k0 g
C22:5n-3 (docosapentaenoic acid, DPA)400k0 g
C22:6n-3 (docosahexaenoic acid, DHA)400k0 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin A (RAE)MI03250 µg-RE
Vitamin A (RE)MI03220 µg-RE0 %
Beta-carotene400k0 µg
Retinol400e0 µg
Vitamin D500 µg0 %
Vitamin E400k0.7 mg-ATE5 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)400k0.26 mg20 %
Vitamin B2 (riboflavin)400k0.18 mg11 %
Vitamin B3 (niacin)400k1.5 mg
Niacin equivalentsMI04213.4 mg16 %
Vitamin B6 (pyridoxine)400k0.36 mg20 %
Vitamin B9 (folate)400k90 µg28 %
Vitamin B12 (cobalamin)500 µg0 %
Vitamin C (askorbic acid)500 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)400k34 mg2 %
Potassium (K)400k520 mg15 %
Sodium (Na)400k615 mg
Salt (NaCl)MI01201.5 g
Phosphorus (P)400k390 mg60 %
Magnesium (Mg)400k88 mg29 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)400k4 mg36 %
Copper (Cu)200.3 mg33 %
Zinc (Zn)400k3.1 mg22 %
Selenium (Se)400k24 µg28 %
Iodine (I)400k113 µg80 %

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)
B1313Rye
C0133Seed, skin present, germ present
E0147Whole, shape achieved by forming
F0014Fully heat-treated
G0005Baked or roasted
H0138Water removed
H0256Carbohydrate fermented
H0319Wheat added
H0753Yeast added
J0116Dehydrated or dried
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.
102
Data from the industry to the Food Composition Table 2001, unspecified.
136
Calculated value from in-house recipe (to the Food Composition Table 2016).
331
Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.
400e
Swedish National Food Agency. The food database, version 2015.03.09.
400k
Swedish National Food Agency. The food database, version 2023.06.13. Online version, soknaringsinnehall.livsmedelsverket.se
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])
MI0208
Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])
MI0210
Fatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])
MI0212
Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[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)
MI0512
Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = ARAS[g] + FRUS[g] + GALS[g] + GLUS[g] + MANS[g] + RIBS[g] + XYLS[g] + LACS[g] + MALS[g] + SUCS[g] + TRES[g])

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