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Food ID: 1674
Rugbrød, kun groft rugmel, med hele kerner, detailbageri Danish
Name
Rye bread, dark, whole grains, retail bakery
Factors etc. Value No. Samples Source
Waste 0 1
Protein Conversion Factor (NCF) 5.83 1
Fatty acid conversion factor (FCF) 0.875 1
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 887 kJ 1003
Energy, kcal 210 kcal 1003
total N 0.877 g 0.875 0.72 - 1.13 10 1309
Protein, total 5.1 g 5.10125 4.19 - 6.58 10 1309
Protein labeling 5.5 g 5.46875 4.5 - 7.06 10 1309
Carbohydrate by difference 48.3 g 1003
Carbohydrates, available 41.1 g 1003
Carbohydrate, declaration 40.7 g 1003
Dietary fiber 7.2 g 7.1 6.1 - 8.8 10 1309
Fat, total 1.2 g 1.1 0.8 - 2 10 1309
Alcohol 0.0 g 1
Ash 2.1 g 1.99 1.89 - 2.78 10 1309
Dry matter 56.7 g 56.65 50.4 - 63.1 10 1309
Water 43.3 g 43.35 36.9 - 49.6 10 1309
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin B1 0.169 mg 0.1585 0.14 - 0.3 14 1309, 1011
Vitamin B2, Riboflavin 0.0682 mg 0.0675 0.062 - 0.084 10 1309
Niacin 1.02 NE 1003
niacin 0.800 mg 0.645 0.57 - 1.26 10 1309
Vitamin B6 0.180 mg 0.14 0.12 - 0.32 4 1011
Pantothenic 0.232 mg 0.24 0.2 - 0.27 5 1309
Biotin 4.58 µg 4.4 3.4 - 5.9 5 1309
Folate 28.6 µg 27.5 24 - 36 10 1309
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Chloride, Cl 417 mg 1.26 0.78 - 1210 19 1309, 2006
Sodium, Na 530 mg 524 383 - 642 11 2097
Potassium, K 224 mg 216 194 - 280 10 1309
Calcium, Ca 31.3 mg 26.3 19.5 - 69 10 1309
Magnesium, Mg 42.4 mg 40.5 35 - 59 10 1309
Phosphorus, P 148 mg 143 121 - 187 10 1309
Iron, Fe 1.41 mg 1.38 1.19 - 1.66 10 1309
Copper, Cu 0.163 mg 0.1555 0.138 - 0.219 10 1309
Zinc, Zn 1.23 mg 1.115 0.98 - 1.75 10 1309
Iodine In 22.9 µg 22.6 1.48 - 35 19 1309, 2006
Manganese, Mn 1.14 mg 1 0.87 - 1.73 10 1309
Chromium, Cr 3.76 µg 3 0.87 - 11.2 10 1309
Selenium, Se 1.47 µg 1.45 0.96 - 2.2 10 1309
Nickel, Ni 6.38 µg 6.5 3.1 - 10.6 10 1309
Cadmium, Cd 0.910 µg 0.925 0.46 - 1.3 10 1309
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Starch 36.4 g 37.25 30.5 - 39.6 10 1309
Saturated fatty acids g/100g % Source
C8: 0 0.000 0 1309
C10: 0 0.000 0 1309
C12: 0 0.000 0 1309
C14: 0 0.000 0 1309
C16: 0 0.197 18.8 1309
C18: 0 0.017 1.61 1309
C20: 0 0.000 0 1309
C22: 0 0.000 0 1309
Monounsaturated fatty acids g/100g % Source
C16: 1 n-7 0.004 0.428 1309
C18: 1 n-9 0.215 20.6 1309
C18: 1 n-7 0.016 1.55 1309
C18: 1 trans-n-9 0.000 0 1309
C20: 1 n-11 0.010 0.979 1309
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 0.515 49.4 1309
C18: 3 n-3 0.067 6.41 1309
Fatty acids sums g/100g % Source
Sum saturated 0.213 20.4 1003
Sum monounsaturated 0.246 23.6 1003
Sum polyunsaturated 0.582 55.8 1003
Fatty acids, total 1.041 100 1003
Sum n-3 fatty acids 0.067 6.41 1003
Sum n-6 fatty acids 0.515 49.4 1003
Trans fatty acids, total 0.000 0 1003
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 210 240 T 7
Leucine 360 410 T 7
Lysine 184 210 T 7
Methionine 83 95 T 7
Cystine 79 90 T 7
Phenylalanine 246 280 T 7
Tyrosine 105 120 T 7
Threonine 184 210 T 7
Tryptophan 61 70 T 7
Valin 298 340 T 7
Arginine 237 270 T 7
Histidine 123 140 T 7
Alanine 263 300 T 7
Aspartic acid 360 410 T 7
Glutamic acid 1180 1350 T 7
Glycine 254 290 T 7
Proline 482 550 T 7
Serin 246 280 T 7

© 2021 - National Food Institute, Technical University of Denmark, Division for Risk Assessment and Nutrition, Building 201, 2800 Kgs. Lyngby