Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat2.5
Carbohydrate53.0
Protein0.9
Dietary fibre6.0
Alcohol0.0
Water38.0
Energy content
Energy contentenergiprosent
Fat9
Carbohydrate85
Protein1
Dietary fibre5
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 1,056 kJ (250 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat8%
Carbohydrate85%
Dietary fibre4%
Protein1%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource53 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource2.5 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource0.6 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource1 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource0.7 g
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

Fat-soluble vitaminsSourceQuantity
Vitamin A (RAE)
Vitamin A (RE)0 RE0 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E4 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)24 %
Vitamin B2 (riboflavin)5 %
Vitamin B3 (niacin)
Niacin equivalents6 %
Vitamin B6 (pyridoxine)2 %
Vitamin B9 (folate)14 %
Vitamin B12 (cobalamin)0 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)4 %
Sodium (Na)
Potassium (K)4 %
Magnesium (Mg)3 %
Phosphorus (P)8 %
Trace elementsSourceQuantity
Iron (Fe)15 %
Zinc (Zn)1 %
Selenium (Se)0 %
Copper (Cu)3 %
Iodine (I)0 %

Classification

Food ID: 05.468

FoodEx2: Gluten free bread, brown (A005T)

Facets
F02 Part-natureBread alternative (as part-nature) (A06CT)
F10 Qualitative-infoGluten free (A0B8L), Integral /not refined (A06HR)

LanguaL

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)
B1312Wheat
C0208Seed, skin removed, germ removed (ENDOSPERM)
E0147Whole, shape achieved by forming
F0022Heat-treated
G0005Baked or roasted
H0146Starch added
H0152Grain added
H0256Carbohydrate fermented
H0263Vegetable fat or oil added
H0753Yeast added
J0001Preservation method not known
K0003No packing medium used
M0120Paper bag, sack or pouch
M0172Plastic container
N0036Plastic
P0024Human consumer, no age specification
P0174Gluten free claim or use
Z0112Food industry prepared

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])

C18:1 sum (oleic acid) in Bread, coarse, gluten-free, Fria Grova

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
MethodSimple recipe calculation

Niacin equivalents in Bread, coarse, gluten-free, Fria Grova

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodNiacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

Trans fatty acids in Bread, coarse, gluten-free, Fria Grova

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
MethodSimple recipe calculation

C18:3n-3 (alpha-linolenic acid) in Bread, coarse, gluten-free, Fria Grova

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
MethodSimple recipe calculation

Vitamin B12 (cobalamin) in Bread, coarse, gluten-free, Fria Grova

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
MethodSimple recipe calculation

Beta-carotene in Bread, coarse, gluten-free, Fria Grova

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
MethodSimple recipe calculation

Dietary fibre in Bread, coarse, gluten-free, Fria Grova

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Sugar, free in Bread, coarse, gluten-free, Fria Grova

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Vitamin D in Bread, coarse, gluten-free, Fria Grova

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
MethodSimple recipe calculation

Carbohydrate in Bread, coarse, gluten-free, Fria Grova

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodCarbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

Monounsaturated fatty acids in Bread, coarse, gluten-free, Fria Grova

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
MethodSimple recipe calculation

Vitamin C (askorbic acid) in Bread, coarse, gluten-free, Fria Grova

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
MethodSimple recipe calculation

C20:4n-6 (arachidonic acid) in Bread, coarse, gluten-free, Fria Grova

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
MethodSimple recipe calculation

Protein in Bread, coarse, gluten-free, Fria Grova

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Sugar, total in Bread, coarse, gluten-free, Fria Grova

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodSugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

Starch in Bread, coarse, gluten-free, Fria Grova

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Vitamin B1 (thiamin) in Bread, coarse, gluten-free, Fria Grova

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
MethodSimple recipe calculation

Cholesterol in Bread, coarse, gluten-free, Fria Grova

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
MethodSimple recipe calculation

Vitamin A (RAE) in Bread, coarse, gluten-free, Fria Grova

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodVitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

Retinol in Bread, coarse, gluten-free, Fria Grova

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
MethodSimple recipe calculation

C22:5n-3 (docosapentaenoic acid, DPA) in Bread, coarse, gluten-free, Fria Grova

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
MethodSimple recipe calculation

Sodium (Na) in Bread, coarse, gluten-free, Fria Grova

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

C14:0 (myristic acid) in Bread, coarse, gluten-free, Fria Grova

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
MethodSimple recipe calculation

Alcohol in Bread, coarse, gluten-free, Fria Grova

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

C18:2n-6 (linoleic acid) in Bread, coarse, gluten-free, Fria Grova

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
MethodSimple recipe calculation

Fat in Bread, coarse, gluten-free, Fria Grova

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Phosphorus (P) in Bread, coarse, gluten-free, Fria Grova

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Selenium (Se) in Bread, coarse, gluten-free, Fria Grova

Value typeBelow limit of quantification
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodInductively Coupled Plasma Mass Spectrometry

C18:0 (stearic acid) in Bread, coarse, gluten-free, Fria Grova

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
MethodSimple recipe calculation

C20:4n-3 (eicosatetraenoic acid) in Bread, coarse, gluten-free, Fria Grova

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
MethodSimple recipe calculation

Omega-6 in Bread, coarse, gluten-free, Fria Grova

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
MethodSimple recipe calculation

C12:0 (lauric acid) in Bread, coarse, gluten-free, Fria Grova

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
MethodSimple recipe calculation

Zinc (Zn) in Bread, coarse, gluten-free, Fria Grova

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

C16:1 sum (palmitoleic acid) in Bread, coarse, gluten-free, Fria Grova

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
MethodSimple recipe calculation

Vitamin B6 (pyridoxine) in Bread, coarse, gluten-free, Fria Grova

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
MethodSimple recipe calculation

Vitamin B3 (niacin) in Bread, coarse, gluten-free, Fria Grova

Value typeWeighted
Acquisition typeValue created within host system
Method typeCalculated, generic
MethodSimple recipe calculation

C16:0 (palmitic acid) in Bread, coarse, gluten-free, Fria Grova

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
MethodSimple recipe calculation

Potassium (K) in Bread, coarse, gluten-free, Fria Grova

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Polyunsaturated fatty acids in Bread, coarse, gluten-free, Fria Grova

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
MethodSimple recipe calculation

C22:6n-3 (docosahexaenoic acid, DHA) in Bread, coarse, gluten-free, Fria Grova

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
MethodSimple recipe calculation

Salt (NaCl) in Bread, coarse, gluten-free, Fria Grova

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodSalt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

Copper (Cu) in Bread, coarse, gluten-free, Fria Grova

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

C20:5n-3 (eicosapentaenoic acid, EPA) in Bread, coarse, gluten-free, Fria Grova

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
MethodSimple recipe calculation

C20:3n-3 (eicosatrienoic acid) in Bread, coarse, gluten-free, Fria Grova

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
MethodSimple recipe calculation

Omega-3 in Bread, coarse, gluten-free, Fria Grova

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
MethodSimple recipe calculation

Water in Bread, coarse, gluten-free, Fria Grova

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodWater by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

Iodine (I) in Bread, coarse, gluten-free, Fria Grova

Value typeBelow limit of quantification
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodInductively Coupled Plasma Mass Spectrometry

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Bread, coarse, gluten-free, Fria Grova

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
MethodSimple recipe calculation

Vitamin B9 (folate) in Bread, coarse, gluten-free, Fria Grova

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
MethodSimple recipe calculation

Magnesium (Mg) in Bread, coarse, gluten-free, Fria Grova

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Vitamin B2 (riboflavin) in Bread, coarse, gluten-free, Fria Grova

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
MethodSimple recipe calculation

Saturated fatty acids in Bread, coarse, gluten-free, Fria Grova

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
MethodSimple recipe calculation

Calcium (Ca) in Bread, coarse, gluten-free, Fria Grova

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Vitamin E in Bread, coarse, gluten-free, Fria Grova

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
MethodSimple recipe calculation

Iron (Fe) in Bread, coarse, gluten-free, Fria Grova

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Sugar, added in Bread, coarse, gluten-free, Fria Grova

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

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