Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat4.0
Carbohydrate79.9
Protein5.0
Dietary fibre8.0
Alcohol0.0
Water3.0
Energy content
Energy contentenergiprosent
Fat9
Carbohydrate82
Protein5
Dietary fibre4
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 1,653 kJ (391 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat8%
Carbohydrate82%
Dietary fibre3%
Protein5%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource79.9 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource4 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource0.6 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource1.5 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource1.4 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 E0 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)14 %
Vitamin B2 (riboflavin)5 %
Vitamin B3 (niacin)
Niacin equivalents10 %
Vitamin B6 (pyridoxine)5 %
Vitamin B9 (folate)5 %
Vitamin B12 (cobalamin)0 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)5 %
Sodium (Na)
Potassium (K)4 %
Magnesium (Mg)17 %
Phosphorus (P)20 %
Trace elementsSourceQuantity
Iron (Fe)36 %
Zinc (Zn)7 %
Selenium (Se)0 %
Copper (Cu)20 %
Iodine (I)0 %

Classification

Food ID: 05.251

FoodEx2: Flour mix (like wheat/rye/barley/oats and other) (A004S)

Facets
F10 Qualitative-infoIntegral /not refined (A06HR), Gluten free (A0B8L)
F18 Packaging-formatBag, sack or pouch (A07NK)

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
A0149Milled grain or starch product (US CFR)
A0813Cereal or cereal-like milling products and derivatives (EUROFIR)
B1312Wheat
C0203Starch
E0106Finely ground
F0022Heat-treated
G0003Cooking method not applicable
H0138Water removed
H0336Buckwheat added
H0351Chemical leavening agent added
H0368Stabilizer added
H0750Gluten removed
J0116Dehydrated or dried
K0003No packing medium used
M0197Bag, sack or pouch
N0001Food contact surface not known
P0024Human consumer, no age specification
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])

Zinc (Zn) in Flour, gluten-free, mix for wholemeal bread

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

Vitamin B9 (folate) in Flour, gluten-free, mix for wholemeal bread

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

C22:5n-3 (docosapentaenoic acid, DPA) in Flour, gluten-free, mix for wholemeal bread

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

Beta-carotene in Flour, gluten-free, mix for wholemeal bread

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

Vitamin B1 (thiamin) in Flour, gluten-free, mix for wholemeal bread

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

Polyunsaturated fatty acids in Flour, gluten-free, mix for wholemeal bread

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

Magnesium (Mg) in Flour, gluten-free, mix for wholemeal bread

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

C18:1 sum (oleic acid) in Flour, gluten-free, mix for wholemeal bread

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

Retinol in Flour, gluten-free, mix for wholemeal bread

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

C18:3n-3 (alpha-linolenic acid) in Flour, gluten-free, mix for wholemeal bread

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

Sugar, free in Flour, gluten-free, mix for wholemeal bread

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

C22:6n-3 (docosahexaenoic acid, DHA) in Flour, gluten-free, mix for wholemeal bread

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

Iodine (I) in Flour, gluten-free, mix for wholemeal bread

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

C18:2n-6 (linoleic acid) in Flour, gluten-free, mix for wholemeal bread

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

Monounsaturated fatty acids in Flour, gluten-free, mix for wholemeal bread

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

Phosphorus (P) in Flour, gluten-free, mix for wholemeal bread

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

C20:5n-3 (eicosapentaenoic acid, EPA) in Flour, gluten-free, mix for wholemeal bread

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

Trans fatty acids in Flour, gluten-free, mix for wholemeal bread

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

C20:4n-3 (eicosatetraenoic acid) in Flour, gluten-free, mix for wholemeal bread

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

Vitamin B12 (cobalamin) in Flour, gluten-free, mix for wholemeal bread

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

Niacin equivalents in Flour, gluten-free, mix for wholemeal bread

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)

Sugar, added in Flour, gluten-free, mix for wholemeal bread

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

Sodium (Na) in Flour, gluten-free, mix for wholemeal bread

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

Cholesterol in Flour, gluten-free, mix for wholemeal bread

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

Vitamin D in Flour, gluten-free, mix for wholemeal bread

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

Iron (Fe) in Flour, gluten-free, mix for wholemeal bread

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

Fat in Flour, gluten-free, mix for wholemeal bread

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C20:4n-6 (arachidonic acid) in Flour, gluten-free, mix for wholemeal bread

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

Vitamin A (RAE) in Flour, gluten-free, mix for wholemeal bread

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))

Alcohol in Flour, gluten-free, mix for wholemeal bread

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

Carbohydrate in Flour, gluten-free, mix for wholemeal bread

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])

Vitamin B3 (niacin) in Flour, gluten-free, mix for wholemeal bread

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

C18:0 (stearic acid) in Flour, gluten-free, mix for wholemeal bread

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

Copper (Cu) in Flour, gluten-free, mix for wholemeal bread

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

Omega-3 in Flour, gluten-free, mix for wholemeal bread

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

Vitamin B6 (pyridoxine) in Flour, gluten-free, mix for wholemeal bread

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

Selenium (Se) in Flour, gluten-free, mix for wholemeal bread

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

C14:0 (myristic acid) in Flour, gluten-free, mix for wholemeal bread

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

Water in Flour, gluten-free, mix for wholemeal bread

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])

C16:1 sum (palmitoleic acid) in Flour, gluten-free, mix for wholemeal bread

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

Salt (NaCl) in Flour, gluten-free, mix for wholemeal bread

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)

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Flour, gluten-free, mix for wholemeal bread

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

Protein in Flour, gluten-free, mix for wholemeal bread

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Potassium (K) in Flour, gluten-free, mix for wholemeal bread

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

Vitamin C (askorbic acid) in Flour, gluten-free, mix for wholemeal bread

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

Calcium (Ca) in Flour, gluten-free, mix for wholemeal bread

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

Saturated fatty acids in Flour, gluten-free, mix for wholemeal bread

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

Omega-6 in Flour, gluten-free, mix for wholemeal bread

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

Dietary fibre in Flour, gluten-free, mix for wholemeal bread

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Sugar, total in Flour, gluten-free, mix for wholemeal bread

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])

Starch in Flour, gluten-free, mix for wholemeal bread

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

Vitamin B2 (riboflavin) in Flour, gluten-free, mix for wholemeal bread

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

C20:3n-3 (eicosatrienoic acid) in Flour, gluten-free, mix for wholemeal bread

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

Vitamin E in Flour, gluten-free, mix for wholemeal bread

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

C12:0 (lauric acid) in Flour, gluten-free, mix for wholemeal bread

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

C16:0 (palmitic acid) in Flour, gluten-free, mix for wholemeal bread

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

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