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Bread, coarse (50-75 %), Skibrød

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 36 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Kilojoules 992 kJ 61a Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 235 kcal 61b Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 2 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
Saturated fatty acids 0.6 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
C12:0 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 0.2 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.03 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Cis-mono unsaturated fatty acids 0.2 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
C16:1 sum 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 0.29 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 0.6 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
C18:2n-6 0.76 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.06 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-6 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-6 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.06 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 0.77 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 0 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Carbohydrate, glycemic 41.7 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 39.8 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
Mono+Di saccharides 1.9 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
Sugar, added 0.2 g 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Dietary fibre 5.7 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
Protein 9.6 g 106a Data from the industry to the Food Composition Table 2013, unspecified.
Salt 1.2 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 1 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 1 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Beta-carotene 1 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Vitamin D 0 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Vitamin E 0.6 alfa-TE 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Thiamin 0.25 mg 87b Calculated from estimated loss of vitamins (thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12) during heat treatment http://www.matportalen.no/verktoy/the_norwegian_food_composition_table/about_the_food_groups
Riboflavin 0.07 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Niacin 2.9 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Vitamin B6 0.08 mg 87b Calculated from estimated loss of vitamins (thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12) during heat treatment http://www.matportalen.no/verktoy/the_norwegian_food_composition_table/about_the_food_groups
Folate 27 µg 87b Calculated from estimated loss of vitamins (thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12) during heat treatment http://www.matportalen.no/verktoy/the_norwegian_food_composition_table/about_the_food_groups
Vitamin B12 0 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Vitamin C 0 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Calcium 25 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Iron 2.1 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Sodium 460 mg 106a Data from the industry to the Food Composition Table 2013, unspecified.
Potassium 221 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Magnesium 56 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Zinc 1.5 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Selenium 6 µg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Copper 0.2 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Phosphorus 190 mg 106c Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.
Iodine M µg 10 Missing value, content not known.

Classifications

LanguaL coding of the food
LanguaL Classification
A0178 Bread (US CFR)
A0818 Leavened bread (EUROFIR)
B1312 Wheat
C0208 Seed, skin removed, germ removed (endosperm)
E0151 Solid
F0014 Fully heat-treated
G0005 Baked or roasted
H0148 Water added
H0152 Grain added
H0263 Vegetable fat or oil added
H0753 Yeast added
J0001 Preservation method not known
K0003 No packing medium used
M0120 Paper bag, sack or pouch
N0039 Paper or paperboard
P0024 Human consumer, no age specification
Z0112 Food industry prepared

Foods in Bread, rolls etc, industry made

Food Groups