Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat2.9
Carbohydrate42.9
Protein8.4
Dietary fibre4.0
Alcohol0.0
Water42.0
Energy content
Energy contentenergiprosent
Fat11
Carbohydrate72
Protein14
Dietary fibre3
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 1,013 kJ (240 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat10%
Carbohydrate72%
Dietary fibre3%
Protein14%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource42.9 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource2.9 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource0.3 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource1.3 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource1.1 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 E6 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)23 %
Vitamin B2 (riboflavin)3 %
Vitamin B3 (niacin)
Niacin equivalents15 %
Vitamin B6 (pyridoxine)5 %
Vitamin B9 (folate)7 %
Vitamin B12 (cobalamin)0 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)1 %
Sodium (Na)
Potassium (K)4 %
Magnesium (Mg)9 %
Phosphorus (P)19 %
Trace elementsSourceQuantity
Iron (Fe)8 %
Zinc (Zn)6 %
Selenium (Se)1 %
Copper (Cu)17 %
Iodine (I)0 %

Classification

Food ID: 05.284

FoodEx2: Wheat bread and rolls, white (refined flour) (A004Y)

Facets
F02 Part-natureLeavened bread (as part-nature) (A06CN)
F04 IngredientWheat and similar- (A001M)
F10 Qualitative-infoWhite/refined (A07XK)
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)

Iron (Fe) in Bread, white (0-25 %), squared-shaped, industrially made

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, white (0-25 %), squared-shaped, industrially made

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, white (0-25 %), squared-shaped, industrially made

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

Carbohydrate in Bread, white (0-25 %), squared-shaped, industrially made

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])

Polyunsaturated fatty acids in Bread, white (0-25 %), squared-shaped, industrially made

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

Cholesterol in Bread, white (0-25 %), squared-shaped, industrially made

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

Sugar, total in Bread, white (0-25 %), squared-shaped, industrially made

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

Selenium (Se) in Bread, white (0-25 %), squared-shaped, industrially made

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

Alcohol in Bread, white (0-25 %), squared-shaped, industrially made

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

Omega-3 in Bread, white (0-25 %), squared-shaped, industrially made

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

Copper (Cu) in Bread, white (0-25 %), squared-shaped, industrially made

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

Vitamin A (RAE) in Bread, white (0-25 %), squared-shaped, industrially made

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))

C18:2n-6 (linoleic acid) in Bread, white (0-25 %), squared-shaped, industrially made

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, white (0-25 %), squared-shaped, industrially made

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

Salt (NaCl) in Bread, white (0-25 %), squared-shaped, industrially made

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)

Calcium (Ca) in Bread, white (0-25 %), squared-shaped, industrially made

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, white (0-25 %), squared-shaped, industrially made

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

Phosphorus (P) in Bread, white (0-25 %), squared-shaped, industrially made

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, white (0-25 %), squared-shaped, industrially made

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

Omega-6 in Bread, white (0-25 %), squared-shaped, industrially made

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

Vitamin D in Bread, white (0-25 %), squared-shaped, industrially made

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, white (0-25 %), squared-shaped, industrially made

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

Beta-carotene in Bread, white (0-25 %), squared-shaped, industrially made

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, white (0-25 %), squared-shaped, industrially made

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, white (0-25 %), squared-shaped, industrially made

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

C22:5n-3 (docosapentaenoic acid, DPA) in Bread, white (0-25 %), squared-shaped, industrially made

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

Protein in Bread, white (0-25 %), squared-shaped, industrially made

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

Iodine (I) in Bread, white (0-25 %), squared-shaped, industrially made

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, white (0-25 %), squared-shaped, industrially made

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, white (0-25 %), squared-shaped, industrially made

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

Starch in Bread, white (0-25 %), squared-shaped, industrially made

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

Sugar, free in Bread, white (0-25 %), squared-shaped, industrially made

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, white (0-25 %), squared-shaped, industrially made

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

Retinol in Bread, white (0-25 %), squared-shaped, industrially made

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

Zinc (Zn) in Bread, white (0-25 %), squared-shaped, industrially made

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, white (0-25 %), squared-shaped, industrially made

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

C20:4n-6 (arachidonic acid) in Bread, white (0-25 %), squared-shaped, industrially made

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, white (0-25 %), squared-shaped, industrially made

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

Trans fatty acids in Bread, white (0-25 %), squared-shaped, industrially made

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-3 (eicosatetraenoic acid) in Bread, white (0-25 %), squared-shaped, industrially made

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

Water in Bread, white (0-25 %), squared-shaped, industrially made

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])

Niacin equivalents in Bread, white (0-25 %), squared-shaped, industrially made

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)

Sodium (Na) in Bread, white (0-25 %), squared-shaped, industrially made

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, white (0-25 %), squared-shaped, industrially made

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, white (0-25 %), squared-shaped, industrially made

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

Dietary fibre in Bread, white (0-25 %), squared-shaped, industrially made

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, white (0-25 %), squared-shaped, industrially made

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, white (0-25 %), squared-shaped, industrially made

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, white (0-25 %), squared-shaped, industrially made

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

Magnesium (Mg) in Bread, white (0-25 %), squared-shaped, industrially made

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, white (0-25 %), squared-shaped, industrially made

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

Sugar, added in Bread, white (0-25 %), squared-shaped, industrially made

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

Fat in Bread, white (0-25 %), squared-shaped, industrially made

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, white (0-25 %), squared-shaped, industrially made

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

Potassium (K) in Bread, white (0-25 %), squared-shaped, industrially made

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

Vitamin E in Bread, white (0-25 %), squared-shaped, industrially made

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

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