DTU DTU Food

Search for food

Search by name, synonym, group or ID (e.g. #10)
Food ID: 736
Rugbrød, med sigtet mel (soft) og fedtrige frø, industrifremstillet Danish
Name
Rye bread, with siftings (soft) and high fat seeds, industrially produ...
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy (kJ) 959 kJ 1003
Energy (kcal) 228 kcal 1003
Protein 6.4 g 6.442 5.01 - 9.5 22 1309, 1257
Protein from Amino Acids 5.4 g 1003
Protein, labeling 6.9 g 6.906 5.37 - 10.1 22 1309, 1257
Carbohydrate by difference 42.8 g 1003
Available carbohydrates 35.1 g 1003
Available carbohydrate, labelling 34.6 g 1003
Dietary fibre 7.7 g 7.7 6.8 - 9.6 22 1309, 1257
Fat 5.2 g 5.35 2.6 - 7.8 22 1309, 1257
Alcohol 0.0 g 1655
Salt labelling 1.18 g 33 1003
Ash 2.1 g 2.1 1.81 - 2.3 22 1309, 1257
Dry matter 56.5 g 56.7 53.6 - 58.1 22 1309, 1257
Water 43.5 g 43.3 41.9 - 46.4 22 1309, 1257
Nitrogen 1.106 g 1.105 0.86 - 1.63 22 1309, 1257
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 0 RE 1003
Retinol 0 µg T 7.0
beta-Carotene 0 µg T 7.0
Vitamin D 0 µg 1003
Vitamin D3 0 µg T 7.0
Vitamin E 0.200 α-TE
alpha-Tocopherol 0.200 mg 0.15 - 0.28 4 T 413.0
Thiamin (Vitamin B1) 0.242 mg 0.251 0.151 - 0.326 22 1309, 1257
Riboflavin (Vitamin B2) 0.0746 mg 0.078 0.057 - 0.09 22 1309, 1257
Niacin equivalent 1.35 NE 1003
Niacin 1.14 mg 1.22 0.87 - 1.45 15 1309
Vitamin B6 0.186 mg 0.19 0.13 - 0.23 7 1257
Pantothenic acid 0.245 mg 0.24 0.19 - 0.34 15 1309
Biotin 7.25 µg 6.8 4.5 - 10.5 6 1309
Folate 30.9 µg 29.5 23 - 42 20 1309, 1257
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 473 mg 477.0 381 - 549 33 1309, 2006, 1257
Potassium 247 mg 249.0 205 - 290 20 1309, 1257
Calcium 40.3 mg 38.7 25.9 - 70 20 1309, 1257
Magnesium 62.9 mg 61.1 41 - 92.5 20 1309, 1257
Iron 1.67 mg 1.665 1.33 - 2.22 20 1309, 1257
Copper 0.268 mg 0.295 0.162 - 0.37 20 1309, 1257
Zinc 1.47 mg 1.405 1.02 - 2.22 20 1309, 1257
Manganese 1.10 mg 0.98 0.88 - 1.84 13 1309
Chromium 6.92 µg 5.2 3.4 - 18 13 1309
Selenium 4.62 µg 4.4 1.1 - 12 13 1309
Phosphorus 168 mg 168.5 123 - 217 20 1309, 1257
Chloride 806 mg 810.0 680 - 930 35 1309, 2006, 1257
Iodine 20.9 µg 21.8 14.3 - 28.2 26 1309, 2006
Nickel 16.7 µg 13.8 5.6 - 31.2 13 1309
Cadmium 4.38 µg 3.7 1.52 - 8.6 13 1309
Lead 0.900 µg 0.8 0.0 - 2.4 10 1889
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Sum sugars 4.90 g 1 2135
Added Sugar 0.0 g 1 2133
Free Sugars 0.0 g 1 2133
Starch/Glycogen 29.9 g 29.4 24.6 - 34.7 22 1309, 1257
Saturated fatty acids g/100g % Source
C8:0 0.000 0.0 1309
C10:0 0.000 0.0 1309
C12:0 0.000 0.0 1309
C14:0 0.004 0.0814 1309
C16:0 0.383 8.35 1309
C18:0 0.158 3.44 1309
C20:0 0.000 0.0 1309
C22:0 0.013 0.287 1309
Monounsaturated fatty acids g/100g % Source
C16:1,n-7 0.000 0.0 1309
C18:1,n-7 0.038 0.831 1309
C18:1,n-9 0.929 20.2 1309
C20:1,n-11 0.001 0.0159 1309
C18:1,trans 0.000 0.0 1309
Polyunsaturated fatty acids g/100g % Source
C18:2,n-6 2.147 46.8 1309
C18:3,n-3 0.911 19.8 1309
Fatty acids sums g/100g % Source
Sum saturated fatty acids 0.558 12.1 1003
Sum monounsaturated fatty acids 0.968 21.1 1003
Sum polyunsaturated fatty acids 3.058 66.7 1003
Sum trans fatty acids 0.000 0.0 1003
Sum fatty acids 4.584 100 1003
Sum n-3 fatty acids 0.911 19.8 1003
Sum n-6 fatty acids 2.147 46.8 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 0 mg 1655
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 254 230 T 60.0
Leucine 442 400 T 60.0
Lysine 276 250 T 60.0
Methionine 108 98 T 60.0
Cystine 101 91 T 60.0
Phenylalanine 310 280 T 60.0
Tyrosine 166 150 T 60.0
Threonine 243 220 T 60.0
Tryptophan 81 73 T 60.0
Valine 376 340 T 60.0
Arginine 365 330 T 60.0
Histidine 166 150 T 60.0
Alanine 310 280 T 60.0
Aspartic acid 476 430 T 60.0
Glutamic acid 1450 1310 T 60.0
Glycine 310 280 T 60.0
Proline 575 520 T 60.0
Serine 310 280 T 60.0
Factors etc. Value No. Samples Source
Waste 0 1655
Nitrogen conversion factor 5.83 1267
Fatty acid conversion factor 0.887 1003

© 2024 - National Food Institute, Technical University of Denmark, Research Group for Nutrition, Sustainability and Health Promotion, Building 201, 2800 Kgs. Lyngby