Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat24.5
Carbohydrate39.6
Protein12.6
Dietary fibre9.0
Alcohol0.0
Water14.0
Energy content
Energy contentenergiprosent
Fat49
Carbohydrate36
Protein11
Dietary fibre4
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 1,865 kJ (447 kcal)
NutrientSourceQuantityEnergiprosent
Fat48%
Carbohydrate36%
Dietary fibre3%
Protein11%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource39.6 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource24.5 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource16.6 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource5.5 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource1.3 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)100 RE13 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E16 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)15 %
Vitamin B2 (riboflavin)16 %
Vitamin B3 (niacin)
Niacin equivalents19 %
Vitamin B6 (pyridoxine)14 %
Vitamin B9 (folate)22 %
Vitamin B12 (cobalamin)7 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)20 %
Sodium (Na)
Potassium (K)10 %
Magnesium (Mg)17 %
Phosphorus (P)78 %
Trace elementsSourceQuantity
Iron (Fe)13 %
Zinc (Zn)22 %
Selenium (Se)4 %
Copper (Cu)25 %
Iodine (I)7 %

Classification

Food ID: 05.446

FoodEx2: Rye crisp bread (A006A)

Facets
F02 Part-natureCrisp bread (as part-nature) (A06CQ)
F04 IngredientRye grain (A001K)
F18 Packaging-formatBag, sack or pouch (A07NK)
F28 ProcessFilling (A07MA)

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)
B1313Rye
C0155Seed
E0147Whole, shape achieved by forming
F0014Fully heat-treated
G0005Baked or roasted
H0207Filled or stuffed
H0263Vegetable fat or oil added
J0116Dehydrated or dried
K0003No packing medium used
M0172Plastic container
M0197Bag, sack or pouch
N0036Plastic
P0024Human consumer, no age specification
Z0112Food industry prepared

10

Missing value, content not known.

20

Estimated value.

50

Estimated as a naturally occurring zero value, not analysed.

96

Calculated value from other components in the same food item

331

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

400g

Swedish National Food Agency. The food database, version 2017.12.15.

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])

MI0208

Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])

MI0210

Fatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])

MI0212

Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[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])

Omega-6 in Crisp bread, rye, with filling, sandwich

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodFatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids

C20:5n-3 (eicosapentaenoic acid, EPA) in Crisp bread, rye, with filling, sandwich

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

Omega-3 in Crisp bread, rye, with filling, sandwich

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodFatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids

C14:0 (myristic acid) in Crisp bread, rye, with filling, sandwich

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

Beta-carotene in Crisp bread, rye, with filling, sandwich

Value typeWeighted
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

C18:0 (stearic acid) in Crisp bread, rye, with filling, sandwich

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

Vitamin B12 (cobalamin) in Crisp bread, rye, with filling, sandwich

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

C16:1 sum (palmitoleic acid) in Crisp bread, rye, with filling, sandwich

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

Vitamin B3 (niacin) in Crisp bread, rye, with filling, sandwich

Value typeWeighted
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

Zinc (Zn) in Crisp bread, rye, with filling, sandwich

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

Vitamin B6 (pyridoxine) in Crisp bread, rye, with filling, sandwich

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

Water in Crisp bread, rye, with filling, sandwich

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])

Sodium (Na) in Crisp bread, rye, with filling, sandwich

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

Iron (Fe) in Crisp bread, rye, with filling, sandwich

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

C18:2n-6 (linoleic acid) in Crisp bread, rye, with filling, sandwich

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

Sugar, free in Crisp bread, rye, with filling, sandwich

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

Vitamin A (RAE) in Crisp bread, rye, with filling, sandwich

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))

C12:0 (lauric acid) in Crisp bread, rye, with filling, sandwich

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

Cholesterol in Crisp bread, rye, with filling, sandwich

Value typeAs reported
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Carbohydrate in Crisp bread, rye, with filling, sandwich

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])

Alcohol in Crisp bread, rye, with filling, sandwich

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

Niacin equivalents in Crisp bread, rye, with filling, sandwich

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)

Calcium (Ca) in Crisp bread, rye, with filling, sandwich

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

Polyunsaturated fatty acids in Crisp bread, rye, with filling, sandwich

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodFatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])

Potassium (K) in Crisp bread, rye, with filling, sandwich

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

Iodine (I) in Crisp bread, rye, with filling, sandwich

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

Starch in Crisp bread, rye, with filling, sandwich

Value typeWeighted
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

C16:0 (palmitic acid) in Crisp bread, rye, with filling, sandwich

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

Copper (Cu) in Crisp bread, rye, with filling, sandwich

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

Protein in Crisp bread, rye, with filling, sandwich

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

Retinol in Crisp bread, rye, with filling, sandwich

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

C18:1 sum (oleic acid) in Crisp bread, rye, with filling, sandwich

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

Dietary fibre in Crisp bread, rye, with filling, sandwich

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

Sugar, total in Crisp bread, rye, with filling, sandwich

Value typeAs reported
Acquisition typeFood composition table
Method typeSummation from constituent components
MethodSugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

Vitamin E in Crisp bread, rye, with filling, sandwich

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

Vitamin B2 (riboflavin) in Crisp bread, rye, with filling, sandwich

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

Fat in Crisp bread, rye, with filling, sandwich

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

C22:5n-3 (docosapentaenoic acid, DPA) in Crisp bread, rye, with filling, sandwich

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

Vitamin C (askorbic acid) in Crisp bread, rye, with filling, sandwich

Value typeAs reported
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodImputation

Magnesium (Mg) in Crisp bread, rye, with filling, sandwich

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

C20:4n-6 (arachidonic acid) in Crisp bread, rye, with filling, sandwich

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Crisp bread, rye, with filling, sandwich

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

Saturated fatty acids in Crisp bread, rye, with filling, sandwich

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodFatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])

Phosphorus (P) in Crisp bread, rye, with filling, sandwich

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

Vitamin B1 (thiamin) in Crisp bread, rye, with filling, sandwich

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

C20:4n-3 (eicosatetraenoic acid) in Crisp bread, rye, with filling, sandwich

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

Salt (NaCl) in Crisp bread, rye, with filling, sandwich

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)

C22:6n-3 (docosahexaenoic acid, DHA) in Crisp bread, rye, with filling, sandwich

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

Vitamin B9 (folate) in Crisp bread, rye, with filling, sandwich

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

C20:3n-3 (eicosatrienoic acid) in Crisp bread, rye, with filling, sandwich

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

Monounsaturated fatty acids in Crisp bread, rye, with filling, sandwich

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodFatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])

Selenium (Se) in Crisp bread, rye, with filling, sandwich

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

Sugar, added in Crisp bread, rye, with filling, sandwich

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated on component profile
MethodImputation of a component from one or more components in the same food

Trans fatty acids in Crisp bread, rye, with filling, sandwich

Value typeLogical zero
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Vitamin D in Crisp bread, rye, with filling, sandwich

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

C18:3n-3 (alpha-linolenic acid) in Crisp bread, rye, with filling, sandwich

Value typeAs reported
Acquisition typeFood composition table
Method typeAnalytical, generic
MethodAnalytical method

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