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Bread, white (0-25 %), spirally shaped, industrially made

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 34 g 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
Kilojoules 1117 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 264 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 3.3 g 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
Saturated fatty acids 1 g 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
C12:0 0.12 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.11 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 0.34 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.22 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids M g 10 Missing value, content not known.
Cis-mono unsaturated fatty acids 0.8 g 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
C16:1 sum 0.07 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 0.68 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 0.8 g 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
C18:2n-6 0.46 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.07 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 0.08 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 0.46 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 8 mg 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
Carbohydrate, glycemic 47.5 g 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
Starch 45 g 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
Mono+Di saccharides 2.5 g 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
Sugar, added 0 g 20 Estimated value.
Dietary fibre 3.9 g 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
Protein 9.2 g 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
Salt 1 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 0 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 0 µg 20 Estimated value.
Beta-carotene 0 µg 60a Estimated as zero value when the analysed value is below the limit of quantification.
Vitamin D 0 µg 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin E 0.6 alfa-TE 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
Thiamin 0.17 mg 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
Riboflavin 0.11 mg 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
Niacin 1.3 mg 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
Vitamin B6 0.06 mg 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
Folate 23 µg 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
Vitamin B12 0 µg 20 Estimated value.
Vitamin C 0 mg 50 Estimated as a naturally occurring zero value, not analysed.
Calcium 24 mg 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
Iron 1.1 mg 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
Sodium 405 mg 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
Potassium 132 mg 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
Magnesium 25 mg 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
Zinc 0.8 mg 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
Selenium 3 µg 20 Estimated value.
Copper 0.13 mg 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
Phosphorus 119 mg 203 National Council for Nutrition and Physical Activity and Norwegian Food Control Authority. Nutrient analysis 1995. Vegetables and bread. Internal notes.
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)
E0147 Whole, shape achieved by forming
F0014 Fully heat-treated
G0005 Baked or roasted
H0256 Carbohydrate fermented
H0272 Margarine added
H0753 Yeast added
J0001 Preservation method not known
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification
Z0112 Food industry prepared

Foods in Bread, rolls etc, industry made

Food Groups