Crispbread, knackebrot, wheat, fine - Nutrition data & facts, nutritional informationHome » Grains, cereals and cereal products » Breads

Crispbread, knackebrot, wheat, fine

	Energy Distribution % of total food energy
	Protein, total	10.9 %
	Fat, total	15.7 %
	Carbohydrate, total	73.4 %
	Alcohol	0 %

Refuse: 0%


Content per 100 grams
Energy	1670	kJ
Protein, total	11.1	g
total-N	1.9	g
Fat, total	7.1	g
saturated fatty acids	0.7	g
monounsaturated fatty acids	2.3	g
polyunsaturated fatty acids	1.8	g
Carbohydrate, total	74.4	g
carbohydrate, available	69.3	g
added sugar	0	g
dietary fibre	5.1	g
Alcohol	0	g
Ash	1.9	g
Moisture	5.5	g

Vitamins
Vitamin A	22.6	RE
retinol	22	μg
ß-carotene	7	μg
Vitamin D	0.25	μg
Vitamin E	0.64	aTE
alpha-tocopherol	0.64	mg
Vitamin K	0	μg
Vitamin B1, thiamin	0.3	mg
Vitamin B2, riboflavin	0.18	mg
Niacin equivalents	2.33	NE
niacin	4.8	mg
tryptophan	2.33	mg
Vitamin B6	0.293	mg
Folates	128	μg
Vitamin B12	0	μg
Vitamin C	0	mg

Minerals
Sodium, Na	484	mg
Potassium, K	480	mg
Calcium, Ca	87	mg
Magnesium, Mg	104	mg
Phosphorus, P	170	mg
Iron, Fe	5	mg
Copper, Cu	0.31	mg
Zinc, Zn	2.2	mg
Iodine, I	1.9	μg
Manganese, Mn	3.5	mg
Chromium, Cr	3.9	μg
Selenium, Se	2.3	μg
Nickel, Ni	52.7	μg

Carbohydrates
Fructose	0.2	g
Glucose	0.4	g
Saccharose	1	g
All sugars, total	1.6	g

Lipids
C 4:0	0	g
C 6:0	0	g
C 8:0	0	g
C 10:0	0	g
C 12:0	0	g
C 14:0	0	g
C 16:0	0.396	g
C 18:0	0.297	g
C 20:0	0	g
C 16:1	0	g
C 18:1, n-9	2.28	g
C 18:2, n-6	1.39	g
C 18:3, n-3	0.396	g
C 20:4, n-6	0	g
C 20:5, n-3	0	g
C 22:5, n-3	0	g
C 22:6, n-3	0	g

Sums lipids
Sum saturated	0.693	g
Sum monounsaturated	2.28	g
Sum polyunsaturated	1.78	g
Sum n-3 fatty acids	0.396	g
Sum n-6 fatty acids	1.39	g
Trans fatty acids	0	g

Cholesterol
Cholesterol	0	mg

Amino acids
Isoleucin	490	mg
Leucine	820	mg
Lysine	550	mg
Methionine	210	mg
Cystine	140	mg
Phenylalanine	550	mg
Tyrosine	250	mg
Threonine	450	mg
Tryptophan	140	mg
Valine	700	mg
Arginine	600	mg
Histidine	270	mg
Alanine	570	mg
Aspartic acid	900	mg
Glutamic acid	2500	mg
Glycine	510	mg
Proline	1100	mg
Serine	570	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0533