Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat11.2
Carbohydrate69.0
Protein6.1
Dietary fibre10.0
Alcohol0.0
Water4.0
Energy content
Energy contentenergiprosent
Fat23
Carbohydrate66
Protein6
Dietary fibre5
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 1,767 kJ (420 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat23%
Carbohydrate66%
Dietary fibre4%
Protein5%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource69 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource11.2 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 acidsSource5.1 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource3.9 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 E15 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)14 %
Vitamin B2 (riboflavin)3 %
Vitamin B3 (niacin)
Niacin equivalents11 %
Vitamin B6 (pyridoxine)4 %
Vitamin B9 (folate)11 %
Vitamin B12 (cobalamin)0 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)15 %
Sodium (Na)
Potassium (K)5 %
Magnesium (Mg)17 %
Phosphorus (P)33 %
Trace elementsSourceQuantity
Iron (Fe)13 %
Zinc (Zn)10 %
Selenium (Se)6 %
Copper (Cu)24 %
Iodine (I)0 %

Classification

Food ID: 05.466

FoodEx2: Crisp bread (A0CHT)

Facets
F02 Part-natureCrisp bread (as part-nature) (A06CQ)
F10 Qualitative-infoLactose free (A0CQD), Gluten free (A0B8L)
F27 Source-commoditiesSesame seeds (A015K)

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)
B1218Potato
C0240Root, tuber or bulb, without peel
E0147Whole, shape achieved by forming
F0014Fully heat-treated
G0005Baked or roasted
H0148Water added
H0152Grain added
H0259Rehydrated
H0263Vegetable fat or oil added
J0003No preservation method used
K0003No packing medium used
M0156Paperboard container
M0213Box
N0039Paper or paperboard
P0024Human consumer, no age specification
P0171Lactose free food
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])

Retinol in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

Vitamin B1 (thiamin) in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

Niacin equivalents in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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)

C20:5n-3 (eicosapentaenoic acid, EPA) in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

Dietary fibre in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Phosphorus (P) in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

Vitamin D in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

Water in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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])

C22:6n-3 (docosahexaenoic acid, DHA) in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

C18:1 sum (oleic acid) in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

C18:2n-6 (linoleic acid) in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

Vitamin A (RAE) in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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))

Trans fatty acids in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

C20:3n-3 (eicosatrienoic acid) in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

Vitamin E in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

Potassium (K) in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

C12:0 (lauric acid) in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

Sugar, free in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

Sodium (Na) in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

C16:1 sum (palmitoleic acid) in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

Vitamin C (askorbic acid) in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

Copper (Cu) in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

Carbohydrate in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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])

Magnesium (Mg) in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

Beta-carotene in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

Vitamin B12 (cobalamin) in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

Sugar, added in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

C16:0 (palmitic acid) in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

Vitamin B3 (niacin) in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

C20:4n-3 (eicosatetraenoic acid) in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

Calcium (Ca) in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

Iron (Fe) in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

Selenium (Se) in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

Vitamin B2 (riboflavin) in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

Vitamin B9 (folate) in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

Protein in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Omega-3 in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

C20:4n-6 (arachidonic acid) in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

C22:5n-3 (docosapentaenoic acid, DPA) in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

Vitamin B6 (pyridoxine) in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

Zinc (Zn) in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

Fat in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Alcohol in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

Starch in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

Sugar, total in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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])

C18:0 (stearic acid) in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

Polyunsaturated fatty acids in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

Iodine (I) in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

Monounsaturated fatty acids in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

Saturated fatty acids in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

C14:0 (myristic acid) in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

Salt (NaCl) in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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)

C18:3n-3 (alpha-linolenic acid) in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

Cholesterol in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

Omega-6 in Crisp bread, gluten-free, lactose-free, sesame and sea salt, Wasa

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

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