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Food ID: 837
Bondebrød med fedtrige frø, industrifremstillet Danish
Name
Rye bread, fine with wheat flour and high fat seeds, industrially prod...
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy (kJ) 991 kJ 1003
Energy (kcal) 235 kcal 1003
Protein 7.5 g 7.532 6.06 - 9 2 1309
Protein, labeling 8.1 g 8.075 6.5 - 9.65 2 1309
Carbohydrate by difference 45.1 g 1003
Available carbohydrates 37.1 g 1003
Available carbohydrate, labelling 36.5 g 1003
Dietary fibre 8.0 g 8.0 6.9 - 9.1 2 1309
Fat 4.5 g 4.55 3.9 - 5.2 2 1309
Alcohol 0.0 g 1655
Salt labelling 1.19 g 2 1003
Ash 1.9 g 1.93 1.82 - 2.04 2 1309
Dry matter 59.1 g 59.1 58.3 - 59.9 2 1309
Water 40.9 g 40.9 40.1 - 41.7 2 1309
Nitrogen 1.292 g 1.292 1.04 - 1.54 2 1309
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 0 RE 1003
Retinol 0 µg 1655
Vitamin D 0 µg 1003
Vitamin D3 0 µg 1655
Vitamin E 0.200 α-TE
alpha-Tocopherol 0.200 mg 0.15 - 0.28 4 T 413.0
Thiamin (Vitamin B1) 0.203 mg 0.202 0.192 - 0.213 2 1309
Riboflavin (Vitamin B2) 0.0610 mg 0.061 0.057 - 0.065 2 1309
Niacin equivalent 1.27 NE 1003
Niacin 1.11 mg 1.105 0.85 - 1.36 2 1309
Vitamin B6 0.123 mg 0.101 - 0.142 6 T 413.0
Pantothenic acid 0.225 mg 0.225 0.2 - 0.25 2 1309
Folate 21.5 µg 21.5 21 - 22 2 1309
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 475 mg 475.0 440 - 510 2 1309
Potassium 195 mg 194.5 190 - 199 2 1309
Calcium 37.9 mg 37.85 31.7 - 44 2 1309
Magnesium 46.5 mg 46.5 46 - 47 2 1309
Iron 1.47 mg 1.465 1.43 - 1.5 2 1309
Copper 0.217 mg 0.216 0.208 - 0.225 2 1309
Zinc 1.21 mg 1.215 1.2 - 1.23 2 1309
Manganese 0.880 mg 0.88 0.77 - 0.99 2 1309
Chromium 7.85 µg 7.85 7.2 - 8.5 2 1309
Selenium 6.30 µg 6.3 4.3 - 8.3 2 1309
Phosphorus 137 mg 136.5 135 - 138 2 1309
Chloride 0.832 mg 0.832 0.764 - 0.9 2 1309
Iodine 19.2 µg 19.15 16.7 - 21.6 2 1309
Nickel 18.0 µg 18.05 17.7 - 18.4 2 1309
Cadmium 4.55 µg 4.55 4.1 - 5 2 1309
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Added Sugar 0.0 g 1 2133
Free Sugars 0.0 g 1 2133
Starch/Glycogen 33.2 g 33.2 33 - 33.4 2 1309
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 0.000 0.0 1309
C16:0 0.433 9.71 1309
C18:0 0.167 3.74 1309
C20:0 0.000 0.0 1309
C22:0 0.030 0.663 1309
Monounsaturated fatty acids g/100g % Source
C16:1,n-7 0.000 0.0 1309
C18:1,n-7 0.035 0.781 1309
C18:1,n-9 0.924 20.7 1309
C20:1,n-11 0.000 0.0 1309
C18:1,trans 0.000 0.0 1309
Polyunsaturated fatty acids g/100g % Source
C18:2,n-6 2.388 53.5 1309
C18:3,n-3 0.482 10.8 1309
Fatty acids sums g/100g % Source
Sum saturated fatty acids 0.630 14.1 1003
Sum monounsaturated fatty acids 0.959 21.5 1003
Sum polyunsaturated fatty acids 2.870 64.3 1003
Sum trans fatty acids 0.000 0.0 1003
Sum fatty acids 4.459 100 1003
Sum n-3 fatty acids 0.482 10.8 1003
Sum n-6 fatty acids 2.388 53.5 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 0 mg 1655
Amino acids mg/100g mg/g Nitrogen Source
Tryptophan 76 1003
Factors etc. Value No. Samples Source
Waste 0 1655
Nitrogen conversion factor 5.83 1267
Fatty acid conversion factor 0.980 1003

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