Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat11.0
Carbohydrate19.7
Protein15.9
Dietary fibre10.0
Alcohol0.0
Water44.0
Energy content
Energy contentenergiprosent
Fat37
Carbohydrate31
Protein25
Dietary fibre7
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 1,088 kJ (260 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat37%
Carbohydrate30%
Dietary fibre7%
Protein24%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource19.7 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource11 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource1.2 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource2.3 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource6.3 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 E23 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)28 %
Vitamin B2 (riboflavin)8 %
Vitamin B3 (niacin)
Niacin equivalents34 %
Vitamin B6 (pyridoxine)6 %
Vitamin B9 (folate)14 %
Vitamin B12 (cobalamin)0 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)11 %
Sodium (Na)
Potassium (K)8 %
Magnesium (Mg)35 %
Phosphorus (P)65 %
Trace elementsSourceQuantity
Iron (Fe)37 %
Zinc (Zn)23 %
Selenium (Se)12 %
Copper (Cu)67 %
Iodine (I)0 %

Classification

Food ID: 05.344

FoodEx2: Bread and rolls with special ingredients added (A005K)

Facets
F02 Part-natureLeavened bread (as part-nature) (A06CN)
F04 IngredientIsolated proteins and other protein products (A0EVD)

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)
E0151Solid
F0014Fully heat-treated
G0005Baked or roasted
H0148Water added
H0152Grain added
H0263Vegetable fat or oil added
H0753Yeast added
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

10

Missing value, content not known.

50

Estimated as a naturally occurring zero value, not analysed.

87b

Calculated from estimated loss of vitamins (thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12) during heat treatment

106a

Data from the industry to the Food Composition Table 2013, unspecified.

106c

Data from the industry to the Food Composition Table 2013, calculated value from industrial recipe.

135

Calculated value from in-house recipe (to the Food Composition Table 2015).

136

Calculated value from in-house recipe (to the Food Composition Table 2016).

325

University of Oslo (2018). Iodine project 2017-2018.

331

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

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])

Potassium (K) in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe
MethodRecipe calculation method

Monounsaturated fatty acids in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe
MethodRecipe calculation method

C18:1 sum (oleic acid) in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe
MethodRecipe calculation with factors

Vitamin A (RAE) in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

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))

C18:0 (stearic acid) in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe
MethodRecipe calculation with factors

Alcohol in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

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

C16:1 sum (palmitoleic acid) in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe
MethodRecipe calculation with factors

Retinol in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe
MethodRecipe calculation method

Vitamin B9 (folate) in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe
MethodOther method

Dietary fibre in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

Selenium (Se) in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe
MethodRecipe calculation method

Beta-carotene in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe
MethodRecipe calculation method

Salt (NaCl) in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

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)

Phosphorus (P) in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe
MethodRecipe calculation method

C16:0 (palmitic acid) in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe
MethodRecipe calculation with factors

Polyunsaturated fatty acids in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe
MethodRecipe calculation method

C20:4n-6 (arachidonic acid) in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe
MethodRecipe calculation with factors

Sugar, added in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

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

C14:0 (myristic acid) in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe
MethodRecipe calculation with factors

Water in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

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])

Cholesterol in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe
MethodRecipe calculation method

C20:5n-3 (eicosapentaenoic acid, EPA) in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe
MethodRecipe calculation with factors

Iodine (I) in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

Value typeType not known
Acquisition typeNot known
Method typeMethod type not known
MethodMethod not known

C22:6n-3 (docosahexaenoic acid, DHA) in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe
MethodRecipe calculation with factors

Vitamin B1 (thiamin) in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe
MethodOther method

Omega-6 in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe
MethodRecipe calculation with factors

Zinc (Zn) in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe
MethodRecipe calculation method

Omega-3 in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe
MethodRecipe calculation with factors

C12:0 (lauric acid) in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe
MethodRecipe calculation with factors

Sugar, free in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

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

Vitamin B2 (riboflavin) in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe
MethodRecipe calculation method

Copper (Cu) in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe
MethodRecipe calculation method

Magnesium (Mg) in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe
MethodRecipe calculation method

C18:3n-3 (alpha-linolenic acid) in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe
MethodRecipe calculation with factors

Carbohydrate in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

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])

Vitamin C (askorbic acid) in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe
MethodRecipe calculation method

Iron (Fe) in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe
MethodRecipe calculation method

Fat in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

Vitamin B6 (pyridoxine) in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe
MethodOther method

C18:2n-6 (linoleic acid) in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe
MethodRecipe calculation with factors

C20:4n-3 (eicosatetraenoic acid) in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe
MethodRecipe calculation with factors

Trans fatty acids in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe
MethodRecipe calculation method

Niacin equivalents in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

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)

Vitamin D in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe
MethodRecipe calculation method

Vitamin E in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe
MethodRecipe calculation method

Protein in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

Sodium (Na) in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

Vitamin B3 (niacin) in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

Value typeWeighted
Acquisition typeValue created within host system
Method typeCalculated as recipe
MethodRecipe calculation method

C20:3n-3 (eicosatrienoic acid) in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe
MethodRecipe calculation with factors

Calcium (Ca) in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe
MethodRecipe calculation method

Vitamin B12 (cobalamin) in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

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

Starch in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

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

C22:5n-3 (docosapentaenoic acid, DPA) in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe
MethodRecipe calculation with factors

Saturated fatty acids in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

Sugar, total in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

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])

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Bread, reduced content of carbohydrates, extra coarse (75-100 %), industrially made, Fiber og frø

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe
MethodRecipe calculation with factors

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