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Food ID: 667
Surbrød Danish
Name
Bread, bolted rye and wheat, sour, with caraway seeds
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy (kJ) 1053 kJ 1003
Energy (kcal) 249 kcal 1003
Protein 7.0 g 1 1059
Protein from Amino Acids 6.5 g 1003
Protein, labeling 7.6 g 1 1059
Carbohydrate by difference 50.8 g 1003
Available carbohydrates 47.0 g 1003
Available carbohydrate, labelling 46.4 g 1003
Dietary fibre 3.7 g 2.7 - 5.3 16 T 676
Fat 2.8 g 1.3 - 4.75 16 T 676
Alcohol 0.0 g 1655
Salt labelling 1.06 g 4 1003
Ash 1.6 g 1.12 - 2.02 16 T 676
Dry matter 62.2 g 56 - 65.7 16 T 676
Water 37.8 g 34.3 - 44 16 T 676
Nitrogen 1.219 g 1 1059
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 5.50 RE 1003
Retinol 0 µg 1655
beta-Carotene 66.0 µg 1003
Vitamin D 0 µg 1003
Vitamin D3 0 µg 1655
alpha-Tocotrienol 0.0500 mg 0.04 - 0.06 4 T 676
Vitamin K1 0 µg 1655
Thiamin (Vitamin B1) 0.0850 mg 0.083 - 0.103 5 1019
Riboflavin (Vitamin B2) 0.0672 mg 0.043 - 0.102 16 T 676
Niacin equivalent 1.26 NE 1003
Niacin 0.750 mg 0.51 - 0.98 10 1018
Vitamin B6 0.120 mg 0.09 - 0.148 3 1025
Pantothenic acid 0.300 mg T 676
Biotin 3.00 µg T 676
Folate 36.5 µg 18 - 47 18 T 676
Folate, free 8.00 µg 4.9 - 12.2 4 T 676
Vitamin B12 0 µg 1655
Vitamin C 0 mg 1003
Ascorbic acid 0 mg 1655
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium 424 mg 348 - 565 4 1058
Potassium 201 mg 163 - 243 4 1058
Calcium 22.8 mg 15.9 - 38 16 T 676
Magnesium 34.6 mg 24.4 - 51.9 4 1058
Iron 0.700 mg 1043
Copper 0.121 mg 0.09 - 0.2 19 T 676
Zinc 0.703 mg 0.43 - 1.43 16 T 676
Chromium 7.20 µg 5.2 1.6 - 15.5 9 T 676
Selenium 2.18 µg 1.9 - 3.6 8 T 676
Phosphorus 105 mg 71 - 167 16 T 676
Iodine 2.40 µg 1.65 - 3.1 5 1055
Nickel 7.93 µg 2.2 - 27 8 T 676
Mercury 0.420 µg 0 0 - 2.8 9 T 676
Arsenic 0.400 µg 0 0 - 1.9 9 T 676
Cadmium 7.28 µg 1.4 - 15.9 8 T 676
Lead 0.847 µg 0 - 1.7 8 T 676
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Fructose 0.1000 g 0 - 0.2 4 T 676
Glucose 0.0500 g 4 T 676
Sum monosaccharides 0.150 g 1003
Lactose 0 g T 676
Maltose 1.37 g T 676
Sucrose 0.0500 g 4 T 676
Sum disaccharides 1.42 g 1003
Sum sugars 1.57 g 1003
Added Sugar 0.0 g 1 2133
Free Sugars 0.0 g 1 2133
Saturated fatty acids g/100g % Source
C16:0 0.361 17.5 T 42
C18:0 0.001 0.0549 T 42
Monounsaturated fatty acids g/100g % Source
C18:1,n-9 0.283 13.7 T 42
Polyunsaturated fatty acids g/100g % Source
C18:2,n-6 1.244 60.4 T 42
C18:3,n-3 0.170 8.24 T 42
C20:4,n-6 0.000 0 T 42
Fatty acids sums g/100g % Source
Sum saturated fatty acids 0.362 17.5 1003
Sum monounsaturated fatty acids 0.283 13.7 1003
Sum polyunsaturated fatty acids 1.414 68.6 1003
Sum fatty acids 2.059 100 1003
Sum n-3 fatty acids 0.170 8.24 1003
Sum n-6 fatty acids 1.244 60.4 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 0 mg 1655
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 317 260 1059
Leucine 536 440 1059
Lysine 219 180 1059
Methionine 111 91 1059
Cystine 116 95 1059
Phenylalanine 354 290 1059
Tyrosine 146 120 1059
Threonine 207 170 1059
Tryptophan 76 62 1059
Valine 378 310 1059
Arginine 329 270 1059
Histidine 171 140 1059
Alanine 268 220 1059
Aspartic acid 390 320 1059
Glutamic acid 2570 2110 1059
Glycine 305 250 1059
Proline 707 580 1059
Serine 366 300 1059
Biogene amines Cont. /100g Unit Median Variation No. Samples Source
Histamine 0.0150 mg 0 - 0.04 T 676
Serotonin 0 mg T 676
Sum biogenic amines 0.0150 mg 1003
Factors etc. Value No. Samples Source
Waste 0
Nitrogen conversion factor 5.75
Fatty acid conversion factor 0.730 T 42

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