Rusk
Energy in 100 g
Per 100 g
1,576 kJ (374 kcal)
More rusk:
1,576 kJ (374 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | MI0002 | 55 g |
| Sugar, total | MI0002 | 3.9 g |
| Sugar, added | MI0002 | 2.6 g |
| Sugar, free | MI0002 | 2.6 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | MI0002 | 1.5 g |
| Trans fatty acids | MI0002 | 0 g |
| Monounsaturated fatty acids | MI0002 | 2.7 g |
| Polyunsaturated fatty acids | MI0002 | 2 g |
| Omega-3 | MI0002 | 0.4 g |
| Omega-6 | MI0002 | 1.7 g |
| Cholesterol | MI0002 | 0 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | MI0002 | 0.3 g |
| C14:0 (myristic acid) | MI0002 | 0.1 g |
| C16:0 (palmitic acid) | MI0002 | 0.6 g |
| C18:0 (stearic acid) | MI0002 | 0.4 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | MI0002 | 0.1 g |
| C18:1 sum (oleic acid) | MI0002 | 2.5 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A (RAE) | MI0325 | 35 µg-RE | |
| Vitamin A (RE) | MI0322 | 36 µg-RE | 4 % |
| Beta-carotene | MI0002 | 14 µg | |
| Retinol | MI0002 | 34 µg | |
| Vitamin D | MI0002 | 0.5 µg | 5 % |
| Vitamin E | MI0002 | 1.5 mg-ATE | 12 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | MI0002 | 0.57 mg | 43 % |
| Vitamin B2 (riboflavin) | MI0002 | 0.21 mg | 13 % |
| Vitamin B3 (niacin) | MI0002 | 4.6 mg | |
| Niacin equivalents | MI0002 | 6.9 mg | 33 % |
| Vitamin B6 (pyridoxine) | MI0002 | 0.24 mg | 13 % |
| Vitamin B9 (folate) | MI0002 | 94 µg | 29 % |
| Vitamin B12 (cobalamin) | MI0002 | 0.1 µg | 2 % |
| Vitamin C (askorbic acid) | MI0002 | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | MI0002 | 52 mg | 4 % |
| Potassium (K) | MI0002 | 459 mg | 13 % |
| Sodium (Na) | MI0002 | 926 mg | |
| Salt (NaCl) | MI0120 | 2.3 g | |
| Phosphorus (P) | MI0002 | 308 mg | 48 % |
| Magnesium (Mg) | MI0002 | 100 mg | 33 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | MI0002 | 3.1 mg | 28 % |
| Copper (Cu) | MI0002 | 0.29 mg | 32 % |
| Zinc (Zn) | MI0002 | 3 mg | 21 % |
| Selenium (Se) | MI0002 | 2 µg | 2 % |
| Iodine (I) | MI0002 | 2 µg | 1 % |
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.
| LanguaL | Classification |
|---|---|
| A0178 | Bread (US CFR) |
| A0818 | Leavened bread (EUROFIR) |
| B1312 | Wheat |
| C0133 | Seed, skin present, germ present |
| E0133 | Divided into halves, quarters or segments |
| F0014 | Fully heat-treated |
| G0005 | Baked or roasted |
| H0138 | Water removed |
| H0263 | Vegetable fat or oil added |
| H0319 | Wheat added |
| H0753 | Yeast added |
| J0116 | Dehydrated or dried |
| K0003 | No packing medium used |
| M0197 | Bag, sack or pouch |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |