Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat6.3
Carbohydrate76.9
Protein4.1
Dietary fibre10.0
Alcohol0.0
Water3.0
Energy content
Energy contentenergiprosent
Fat14
Carbohydrate77
Protein4
Dietary fibre5
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 1,689 kJ (400 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat13%
Carbohydrate77%
Dietary fibre4%
Protein4%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource76.9 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource6.3 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 acidsSource2.2 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource2.9 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 E21 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)18 %
Vitamin B2 (riboflavin)1 %
Vitamin B3 (niacin)
Niacin equivalents8 %
Vitamin B6 (pyridoxine)5 %
Vitamin B9 (folate)4 %
Vitamin B12 (cobalamin)0 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)13 %
Sodium (Na)
Potassium (K)3 %
Magnesium (Mg)11 %
Phosphorus (P)37 %
Trace elementsSourceQuantity
Iron (Fe)29 %
Zinc (Zn)5 %
Selenium (Se)0 %
Copper (Cu)13 %
Iodine (I)0 %

Classification

Food ID: 05.480

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

Facets
F02 Part-natureFlour/meal or finely ground powder (as part-nature) (A067Z)
F03 Physical-statePowder (A06JD)
F10 Qualitative-infoGluten free (A0B8L)
F18 Packaging-formatBag, sack or pouch (A07NK)
F28 ProcessGrain milling - flours production (A0C0A)

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)
B1232Corn
C0208Seed, skin removed, germ removed (ENDOSPERM)
E0106Finely ground
F0001Extent of heat treatment not known
G0003Cooking method not applicable
H0138Water removed
H0321Rice added
J0001Preservation method not known
K0003No packing medium used
M0120Paper bag, 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])

Selenium (Se) in Oat bread flour mix, gluten-free, Toro

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

Iodine (I) in Oat bread flour mix, gluten-free, Toro

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

Sugar, total in Oat bread flour mix, gluten-free, Toro

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])

Protein in Oat bread flour mix, gluten-free, Toro

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Monounsaturated fatty acids in Oat bread flour mix, gluten-free, Toro

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

C22:6n-3 (docosahexaenoic acid, DHA) in Oat bread flour mix, gluten-free, Toro

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

C16:1 sum (palmitoleic acid) in Oat bread flour mix, gluten-free, Toro

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

Dietary fibre in Oat bread flour mix, gluten-free, Toro

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C20:5n-3 (eicosapentaenoic acid, EPA) in Oat bread flour mix, gluten-free, Toro

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

Saturated fatty acids in Oat bread flour mix, gluten-free, Toro

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

Vitamin A (RAE) in Oat bread flour mix, gluten-free, Toro

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))

C20:3n-3 (eicosatrienoic acid) in Oat bread flour mix, gluten-free, Toro

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

Copper (Cu) in Oat bread flour mix, gluten-free, Toro

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

C18:1 sum (oleic acid) in Oat bread flour mix, gluten-free, Toro

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

Potassium (K) in Oat bread flour mix, gluten-free, Toro

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

Vitamin B1 (thiamin) in Oat bread flour mix, gluten-free, Toro

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

C18:0 (stearic acid) in Oat bread flour mix, gluten-free, Toro

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

Calcium (Ca) in Oat bread flour mix, gluten-free, Toro

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

Beta-carotene in Oat bread flour mix, gluten-free, Toro

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

Vitamin C (askorbic acid) in Oat bread flour mix, gluten-free, Toro

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

C22:5n-3 (docosapentaenoic acid, DPA) in Oat bread flour mix, gluten-free, Toro

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

Iron (Fe) in Oat bread flour mix, gluten-free, Toro

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

Vitamin B2 (riboflavin) in Oat bread flour mix, gluten-free, Toro

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

Fat in Oat bread flour mix, gluten-free, Toro

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C14:0 (myristic acid) in Oat bread flour mix, gluten-free, Toro

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

Niacin equivalents in Oat bread flour mix, gluten-free, Toro

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)

Alcohol in Oat bread flour mix, gluten-free, Toro

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

Carbohydrate in Oat bread flour mix, gluten-free, Toro

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])

Cholesterol in Oat bread flour mix, gluten-free, Toro

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

Starch in Oat bread flour mix, gluten-free, Toro

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

Zinc (Zn) in Oat bread flour mix, gluten-free, Toro

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

C12:0 (lauric acid) in Oat bread flour mix, gluten-free, Toro

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

Sugar, free in Oat bread flour mix, gluten-free, Toro

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

C18:3n-3 (alpha-linolenic acid) in Oat bread flour mix, gluten-free, Toro

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

Magnesium (Mg) in Oat bread flour mix, gluten-free, Toro

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

Vitamin B6 (pyridoxine) in Oat bread flour mix, gluten-free, Toro

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

C20:4n-3 (eicosatetraenoic acid) in Oat bread flour mix, gluten-free, Toro

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

Omega-3 in Oat bread flour mix, gluten-free, Toro

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

Sugar, added in Oat bread flour mix, gluten-free, Toro

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

Trans fatty acids in Oat bread flour mix, gluten-free, Toro

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

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Oat bread flour mix, gluten-free, Toro

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

Retinol in Oat bread flour mix, gluten-free, Toro

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

Vitamin B9 (folate) in Oat bread flour mix, gluten-free, Toro

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

Vitamin D in Oat bread flour mix, gluten-free, Toro

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

Vitamin B12 (cobalamin) in Oat bread flour mix, gluten-free, Toro

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

Polyunsaturated fatty acids in Oat bread flour mix, gluten-free, Toro

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

Sodium (Na) in Oat bread flour mix, gluten-free, Toro

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

Vitamin E in Oat bread flour mix, gluten-free, Toro

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

C20:4n-6 (arachidonic acid) in Oat bread flour mix, gluten-free, Toro

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

Vitamin B3 (niacin) in Oat bread flour mix, gluten-free, Toro

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

Omega-6 in Oat bread flour mix, gluten-free, Toro

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

Phosphorus (P) in Oat bread flour mix, gluten-free, Toro

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

Water in Oat bread flour mix, gluten-free, Toro

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])

Salt (NaCl) in Oat bread flour mix, gluten-free, Toro

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)

C16:0 (palmitic acid) in Oat bread flour mix, gluten-free, Toro

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

C18:2n-6 (linoleic acid) in Oat bread flour mix, gluten-free, Toro

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

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