Oat bread flour mix, gluten-free, Toro

Nutritional Information

Portion Size:

Macro nutrients

Composition

Composition	gram
Fat	6.3
Carbohydrate	76.9
Protein	4.1
Dietary fibre	10.0
Alcohol	0.0
Water	3.0

Energy content

Energy content	energiprosent
Fat	14
Carbohydrate	77
Protein	4
Dietary fibre	5
Alcohol	0

Fat
Carbohydrate
Protein
Dietary fibre
Alcohol
Water

Energy in 100 g: 1,689 kJ (400 kcal)
Edible part: 100 %

Nutrient	Source	Quantity	Energiprosent
Fat			13 E%
Carbohydrate			77 E%
Dietary fibre			4 E%
Protein			4 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		21 %

Water-soluble vitamins	Source	Quantity
Vitamin B1 (thiamin)			18 %
Vitamin B2 (riboflavin)			1 %
Vitamin B3 (niacin)
Niacin equivalents			8 %
Vitamin B6 (pyridoxine)			5 %
Vitamin B9 (folate)			4 %
Vitamin B12 (cobalamin)			0 %
Vitamin C (askorbic acid)			0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

Minerals	Source	Quantity
Salt (NaCl)
Calcium (Ca)			13 %
Sodium (Na)
Potassium (K)			3 %
Magnesium (Mg)			11 %
Phosphorus (P)			37 %

Trace elements	Source	Quantity
Iron (Fe)			29 %
Zinc (Zn)			5 %
Selenium (Se)			0 %
Copper (Cu)			13 %
Iodine (I)			0 %

Classification

Food ID: 05.480

FoodEx2: Flour mix (like wheat/rye/barley/oats and other) (A004S)

Facets
F02 Part-nature	Flour/meal or finely ground powder (as part-nature) (A067Z)
F03 Physical-state	Powder (A06JD)
F10 Qualitative-info	Gluten free (A0B8L)
F18 Packaging-format	Bag, sack or pouch (A07NK)
F28 Process	Grain milling - flours production (A0C0A)

LanguaL

LanguaL	Classification
A0149	Milled grain or starch product (US CFR)
A0813	Cereal or cereal-like milling products and derivatives (EUROFIR)
B1232	Corn
C0208	Seed, skin removed, germ removed (ENDOSPERM)
E0106	Finely ground
F0001	Extent of heat treatment not known
G0003	Cooking method not applicable
H0138	Water removed
H0321	Rice added
J0001	Preservation method not known
K0003	No packing medium used
M0120	Paper bag, sack or pouch
N0001	Food contact surface not known
P0024	Human consumer, no age specification
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.

Sources

10

Missing value, content not known.

50

Estimated as a naturally occurring zero value, not analysed.

141

Calculated value from in-house recipe (to the Food Composition Table 2021).

331

Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.

612

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

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	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	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	Best estimate
Acquisition type	Value created within host system
Method type	Calculated, generic
Method indicator	Simple recipe calculation

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

Value type	Below limit of quantification
Acquisition type	Independent laboratory
Method type	Analytical, generic
Method indicator	Inductively Coupled Plasma Mass Spectrometry

Value type	Weighted
Acquisition type	Value created within host system
Method type	Calculated, generic
Method indicator	Simple recipe calculation

Nutritional Information

Macro nutrients

Carbohydrates

Fatty acids

Vitamins

Minerals and trace elements

Classification

FoodEx2: Flour mix (like wheat/rye/barley/oats and other) (A004S)

LanguaL

Sources

10

50

141

331

612

MI0120

MI0142

MI0181

MI0322

MI0325

MI0421

MI_SUGAR_NO

10

50

141

331

612

MI0120

MI0142

MI0181

MI0322

MI0325

MI0421

MI_SUGAR_NO

Phosphorus (P) in Oat bread flour mix, gluten-free, Toro

Protein in Oat bread flour mix, gluten-free, Toro

C20:3n-3 (eicosatrienoic acid) in Oat bread flour mix, gluten-free, Toro

Niacin equivalents in Oat bread flour mix, gluten-free, Toro

Vitamin B9 (folate) in Oat bread flour mix, gluten-free, Toro

Alcohol in Oat bread flour mix, gluten-free, Toro

Omega-3 in Oat bread flour mix, gluten-free, Toro

Selenium (Se) in Oat bread flour mix, gluten-free, Toro

Vitamin B3 (niacin) in Oat bread flour mix, gluten-free, Toro

C20:4n-3 (eicosatetraenoic acid) in Oat bread flour mix, gluten-free, Toro

Polyunsaturated fatty acids in Oat bread flour mix, gluten-free, Toro

Salt (NaCl) in Oat bread flour mix, gluten-free, Toro

Copper (Cu) in Oat bread flour mix, gluten-free, Toro

C18:1 sum (oleic acid) in Oat bread flour mix, gluten-free, Toro

Vitamin E in Oat bread flour mix, gluten-free, Toro

C20:4n-6 (arachidonic acid) in Oat bread flour mix, gluten-free, Toro

Vitamin B12 (cobalamin) in Oat bread flour mix, gluten-free, Toro

Vitamin B1 (thiamin) in Oat bread flour mix, gluten-free, Toro

Omega-6 in Oat bread flour mix, gluten-free, Toro

Beta-carotene in Oat bread flour mix, gluten-free, Toro

Sodium (Na) in Oat bread flour mix, gluten-free, Toro

C18:2n-6 (linoleic acid) in Oat bread flour mix, gluten-free, Toro

Cholesterol in Oat bread flour mix, gluten-free, Toro

Vitamin A (RAE) in Oat bread flour mix, gluten-free, Toro

Calcium (Ca) in Oat bread flour mix, gluten-free, Toro

Magnesium (Mg) in Oat bread flour mix, gluten-free, Toro

Potassium (K) in Oat bread flour mix, gluten-free, Toro

C14:0 (myristic acid) in Oat bread flour mix, gluten-free, Toro

Vitamin B6 (pyridoxine) in Oat bread flour mix, gluten-free, Toro

Sugar, free in Oat bread flour mix, gluten-free, Toro

C20:5n-3 (eicosapentaenoic acid, EPA) in Oat bread flour mix, gluten-free, Toro

Vitamin D in Oat bread flour mix, gluten-free, Toro

Retinol in Oat bread flour mix, gluten-free, Toro

C16:1 sum (palmitoleic acid) in Oat bread flour mix, gluten-free, Toro

Sugar, total in Oat bread flour mix, gluten-free, Toro

C18:0 (stearic acid) in Oat bread flour mix, gluten-free, Toro

Carbohydrate in Oat bread flour mix, gluten-free, Toro

Iron (Fe) in Oat bread flour mix, gluten-free, Toro

C22:5n-3 (docosapentaenoic acid, DPA) in Oat bread flour mix, gluten-free, Toro

Saturated fatty acids in Oat bread flour mix, gluten-free, Toro

C16:0 (palmitic acid) in Oat bread flour mix, gluten-free, Toro

C18:3n-3 (alpha-linolenic acid) in Oat bread flour mix, gluten-free, Toro

Starch in Oat bread flour mix, gluten-free, Toro

Dietary fibre in Oat bread flour mix, gluten-free, Toro

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Oat bread flour mix, gluten-free, Toro

Iodine (I) in Oat bread flour mix, gluten-free, Toro