Frida fooddata.dk

Food ID: 166

Rugbrød, revet, med brunt sukker, uspec. Danish

Name

Rye bread crumbs with brown sugar, average values

Macro nutrients etc.	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Energy (kJ)	1473	kJ				1003
Energy, labelling (kJ)	1481	kJ				1003
Energy (kcal)	348	kcal				1003
Energy, labelling (kcal)	350	kcal				1003
Protein	6.1	g		5.1 - 7.49	4	1064
Protein from Amino Acids	5.1	g				1003
Protein, labeling	6.5	g		5.46 - 8.03	4	1064
Carbohydrate by difference	81.4	g				1003
Available carbohydrates	71.6	g				1003
Available carbohydrate, labelling	71.6	g				1003
Dietary fibre	9.8	g		8.7 - 12.5	4	1064
Fat	2.0	g		1.9 - 2.3	4	1064
Alcohol	0.0	g				1655
Salt labelling	0.81	g			8	1003
Ash	3.1	g		2.65 - 3.76	4	1064
Dry matter	92.6	g		91 - 95	4	1064
Water	7.4	g		5 - 9	4	1064

Vitamins	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Vitamin A	0	RE				1003
Retinol	0	µg				1655
beta-Carotene	0	µg				1655
Vitamin D	0	µg				1003
Vitamin D3	0	µg				1655
Vitamin E	0.1000	α-TE				1003
alpha-Tocopherol	0.1000	mg				1003
alpha-Tocotrienol	0.150	mg				1003
Vitamin K	0	µg				1003
Vitamin K1	0	µg				1655
Thiamin (Vitamin B1)	0.590	mg			1	1066
Riboflavin (Vitamin B2)	0.380	mg			1	1066
Niacin equivalent	0.750	NE				1003

Minerals and inorganic	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Sodium	326	mg		173 - 534	8	2088
Potassium	418	mg		400 - 450	4	1064
Calcium	20.0	mg				1065
Magnesium	66.0	mg		55 - 83	4	1064
Iron	5.70	mg		4.3 - 6.6	4	1064
Zinc	2.32	mg			1	1066
Selenium	0.500	µg			1	1001
Phosphorus	100.0	mg				1003
Chloride	990	mg		820 - 1270	4	1064
Iodine	3.40	µg		2.8 - 5.2	6	1055

Carbohydrates	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Fructose	0.950	g		0.5 - 1.5	4	1064
Glucose	1.45	g		1.1 - 2.4	4	1064
Sum monosaccharides	2.40	g				1003
Lactose	0	g			4	1064
Maltose	0.930	g		0.0 - 1.8	4	1064
Sucrose	37.1	g		21.5 - 48.2	4	1064
Sum disaccharides	38.0	g				1003
Raffinose	0	g			4	1064
Sum sugars	40.4	g				1003
Added Sugar	40.4	g			1	2133
Free Sugars	40.4	g			1	2133

Dietary fibre and starch	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Starch/Glycogen	31.2	g			1	1001

Saturated fatty acids	g/100g	%	Source
C16:0	0.248	16.9	1039
C18:0	0.012	0.835	1039

Monounsaturated fatty acids	g/100g	%	Source
C18:1,n-9	0.260	17.8	1039

Polyunsaturated fatty acids	g/100g	%	Source
C18:2,n-6	0.804	55	1039
C18:3,n-3	0.136	9.32	1039
C20:4,n-6	0.000	0.0	1039

Fatty acids sums	g/100g	%	Source
Sum saturated fatty acids	0.260	17.8	1003
Sum monounsaturated fatty acids	0.260	17.8	1003
Sum polyunsaturated fatty acids	0.940	64.3	1003
Sum fatty acids	1.460	100	1003
Sum n-3 fatty acids	0.136	9.32	1003
Sum n-6 fatty acids	0.804	55	1003

Sterols	Cont. /100g	Unit	Median	Variation	No. Samples	Source
Cholesterol	0	mg				1655

Amino acids	mg/100g	mg/g Nitrogen	Source
Nitrogen	1.046		1064
Isoleucine	250		1001
Leucine	430		1001
Lysine	220		1001
Methionine	99		1001
Cystine	94		1001
Phenylalanine	290		1001
Tyrosine	130		1001
Threonine	220		1001
Tryptophan	45	43	1027
Valine	360		1001
Arginine	280		1001
Histidine	150		1001
Alanine	310		1001
Aspartic acid	430		1001
Glutamic acid	1410		1001
Glycine	300		1001
Proline	580		1001
Serine	290		1001
Sum essential amino acids	2063.98		1003
Sum non-essential amino acids	3824		1003

Factors etc.	Value	No. Samples	Source
Waste	0		1655
Nitrogen conversion factor	5.83		1267
Fatty acid conversion factor	0.730		1003