| Composition | gram |
|---|---|
| Fat | 2.3 |
| Carbohydrate | 72.7 |
| Protein | 4.7 |
| Dietary fibre | 16.0 |
| Alcohol | 0.0 |
| Water | 4.0 |
| Energy content | energiprosent |
|---|---|
| Fat | 6 |
| Carbohydrate | 81 |
| Protein | 5 |
| Dietary fibre | 8 |
| Alcohol | 0 |
| Nutrient | Source | Quantity | Energiprosent |
|---|---|---|---|
| Fat | 5% | ||
| Carbohydrate | 80% | ||
| Dietary fibre | 8% | ||
| Protein | 5% | ||
| Alcohol | 0% | ||
| Water | - |
| Carbohydrate | Source | 72.7 g |
|---|---|---|
| Starch | ||
| Sugar, total | ||
| Sugar, added | ||
| Sugar, free |
| Fat | Source | 2.3 g |
|---|---|---|
| Saturated fatty acids | ||
| Trans fatty acids | ||
| Monounsaturated fatty acids | ||
| Polyunsaturated fatty acids | ||
| Omega-3 | ||
| Omega-6 | ||
| Cholesterol |
| Saturated fatty acids | Source | 0.3 g |
|---|---|---|
| C12:0 (lauric acid) | ||
| C14:0 (myristic acid) | ||
| C16:0 (palmitic acid) | ||
| C18:0 (stearic acid) |
| Monounsaturated fatty acids | Source | 0.6 g |
|---|---|---|
| C16:1 sum (palmitoleic acid) | ||
| C18:1 sum (oleic acid) |
| Fat-soluble vitamins | Source | Quantity | |
|---|---|---|---|
| Vitamin A (RAE) | |||
| Vitamin A (RE) | 0 RE | 0 % | |
| Retinol | |||
| Beta-carotene | |||
| Vitamin D | 0 % | ||
| Vitamin E | 1 % |
| Minerals | Source | Quantity | |
|---|---|---|---|
| Salt (NaCl) | |||
| Calcium (Ca) | 8 % | ||
| Sodium (Na) | |||
| Potassium (K) | 4 % | ||
| Magnesium (Mg) | 16 % | ||
| Phosphorus (P) | 22 % |
| Trace elements | Source | Quantity | |
|---|---|---|---|
| Iron (Fe) | 25 % | ||
| Zinc (Zn) | 9 % | ||
| Selenium (Se) | 0 % | ||
| Copper (Cu) | 22 % | ||
| Iodine (I) | 0 % |
Food ID: 05.467
| Facets | |
|---|---|
| F02 Part-nature | Crisp bread (as part-nature) (A06CQ) |
| F10 Qualitative-info | Gluten free (A0B8L) |
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.
| LanguaL | Classification |
|---|---|
| A0178 | Bread (US CFR) |
| A0818 | Leavened bread (EUROFIR) |
| B1322 | Rice |
| C0155 | Seed |
| E0147 | Whole, shape achieved by forming |
| F0014 | Fully heat-treated |
| G0005 | Baked or roasted |
| H0148 | Water added |
| H0152 | Grain added |
| H0259 | Rehydrated |
| H0263 | Vegetable fat or oil added |
| H0333 | Seed added |
| J0003 | No preservation method used |
| K0003 | No packing medium used |
| M0156 | Paperboard container |
| M0213 | Box |
| N0039 | Paper or paperboard |
| P0024 | Human consumer, no age specification |
| P0174 | Gluten free claim or use |
| Z0112 | Food industry prepared |
Missing value, content not known.
Estimated as a naturally occurring zero value, not analysed.
Calculated value from in-house recipe (to the Food Composition Table 2021).
Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.
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
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method | Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g]) |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method | Simple recipe calculation |
| Value type | Mean |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method | Simple recipe calculation |
| Value type | Mean |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method | Simple recipe calculation |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method | Simple recipe calculation |
| Value type | Mean |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculations including conversion factors |
| Method | Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60) |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method | Simple recipe calculation |
| Value type | Mean |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method | Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g]) |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method | Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0) |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method | Simple recipe calculation |
| Value type | Mean |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Mean |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method | Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g]) |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method | Simple recipe calculation |
| Value type | Mean |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method | Simple recipe calculation |
| Value type | Mean |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method | Simple recipe calculation |
| Value type | Mean |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method | Simple recipe calculation |
| Value type | Below limit of quantification |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Mean |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method | Simple recipe calculation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculated, generic |
| Method | Simple recipe calculation |
| Value type | Mean |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method | Analytical method |
| Value type | Below limit of quantification |
| Acquisition type | Independent laboratory |
| Method type | Analytical, generic |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculations including conversion factors |
| Method | Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12)) |