Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat2.3
Carbohydrate38.6
Protein9.1
Dietary fibre6.0
Alcohol0.0
Water44.0
Energy content
Energy contentenergiprosent
Fat9
Carbohydrate70
Protein16
Dietary fibre5
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 942 kJ (223 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat9%
Carbohydrate69%
Dietary fibre5%
Protein16%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource38.6 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource2.3 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource0.7 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource0.5 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource0.8 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)5 RE0 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E3 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)22 %
Vitamin B2 (riboflavin)5 %
Vitamin B3 (niacin)
Niacin equivalents22 %
Vitamin B6 (pyridoxine)7 %
Vitamin B9 (folate)7 %
Vitamin B12 (cobalamin)2 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)4 %
Sodium (Na)
Potassium (K)6 %
Magnesium (Mg)16 %
Phosphorus (P)31 %
Trace elementsSourceQuantity
Iron (Fe)13 %
Zinc (Zn)10 %
Selenium (Se)2 %
Copper (Cu)17 %
Iodine (I)0 %

Classification

Food ID: 05.357

FoodEx2: Leavened bread and similar (A0BY0)

Facets
F02 Part-natureLeavened bread (as part-nature) (A06CN)
F10 Qualitative-infoSemi-refined (A0EZZ)
F22 Preparation-production-placeFood industry prepared (A07SH)

10

Missing value, content not known.

MI0002

EuroFIR recipe calculation procedure

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)

Water in Bread, semi-coarse (25-50 %), Yoghurtbrød

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])

Sugar, free in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin D in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Niacin equivalents in Bread, semi-coarse (25-50 %), Yoghurtbrød

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 A (RAE) in Bread, semi-coarse (25-50 %), Yoghurtbrød

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))

Dietary fibre in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Alcohol in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Starch in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, missing values for one or more ingredients
MethodEuroFIR recipe calculation procedure

Trans fatty acids in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, missing values for one or more ingredients
MethodEuroFIR recipe calculation procedure

Omega-3 in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Polyunsaturated fatty acids in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Cholesterol in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C12:0 (lauric acid) in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Copper (Cu) in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C16:1 sum (palmitoleic acid) in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Phosphorus (P) in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C18:1 sum (oleic acid) in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Monounsaturated fatty acids in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Beta-carotene in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin B6 (pyridoxine) in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Sugar, total in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Saturated fatty acids in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin B3 (niacin) in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, missing values for one or more ingredients
MethodEuroFIR recipe calculation procedure

Calcium (Ca) in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C20:4n-3 (eicosatetraenoic acid) in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Omega-6 in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C20:3n-3 (eicosatrienoic acid) in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C22:5n-3 (docosapentaenoic acid, DPA) in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin B12 (cobalamin) in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C18:0 (stearic acid) in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C14:0 (myristic acid) in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Zinc (Zn) in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C22:6n-3 (docosahexaenoic acid, DHA) in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, missing values for one or more ingredients
MethodEuroFIR recipe calculation procedure

C20:4n-6 (arachidonic acid) in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C20:5n-3 (eicosapentaenoic acid, EPA) in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Potassium (K) in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin B2 (riboflavin) in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Carbohydrate in Bread, semi-coarse (25-50 %), Yoghurtbrød

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])

Protein in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C16:0 (palmitic acid) in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C18:2n-6 (linoleic acid) in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Iron (Fe) in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin B9 (folate) in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, missing values for one or more ingredients
MethodEuroFIR recipe calculation procedure

Sodium (Na) in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

C18:3n-3 (alpha-linolenic acid) in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin E in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Retinol in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin B1 (thiamin) in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Sugar, added in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Magnesium (Mg) in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Vitamin C (askorbic acid) in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Fat in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Iodine (I) in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Selenium (Se) in Bread, semi-coarse (25-50 %), Yoghurtbrød

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated as recipe, no missing values
MethodEuroFIR recipe calculation procedure

Salt (NaCl) in Bread, semi-coarse (25-50 %), Yoghurtbrød

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)

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