Bread, italien type - Nutrition data & facts, nutritional informationHome » Grains, cereals and cereal products » Breads

Bread, italien type

Energy DistributionEnergy Distribution
% of total food energy
   Protein, total12.7 %
   Fat, total5.6 %
   Carbohydrate, total81.7 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy1065kJ
Protein, total8.2g
   total-N1.4g
Fat, total1.6g
   saturated fatty acids0.3g
   monounsaturated fatty acids0.5g
   polyunsaturated fatty acids0.6g
Carbohydrate, total52.6g
   carbohydrate, available49.5g
   added sugar0g
   dietary fibre3.1g
Alcohol0g
Ash1.9g
Moisture35.7g

Vitamins
Vitamin A0RE
Vitamin D0μg
Vitamin E0.5aTE
Vitamin B1, thiamin0.103mg
Vitamin B2, riboflavin0.049mg
Niacin equivalents1.4NE
   niacin1.2mg
   tryptophan1.4mg
Vitamin B60.053mg
Pantothenic Acid0.29mg
Biotin1.9μg
Folates29μg
Vitamin B120μg
Vitamin C0mg

Minerals
Sodium, Na574mg
Potassium, K123mg
Calcium, Ca27.5mg
Magnesium, Mg21.2mg
Phosphorus, P95mg
Iron, Fe0.86mg
Copper, Cu0.131mg
Zinc, Zn0.62mg
Iodine, I20.5μg
Manganese, Mn0.48mg
Chromium, Cr3μg
Selenium, Se4.3μg
Nickel, Ni3.83μg

Carbohydrates
Starch46.7g

Lipids
C 8:00g
C 10:00g
C 12:00.001g
C 14:00.001g
C 16:00.305g
C 20:00g
C 22:00g
C 16:10.009g
C 18:1, n-90.436g
C 18:1, cis n-70.024g
C 20:1, n-110.007g
C 18:2, n-60.572g
C 18:3, n-30.049g

Sums lipids
Sum saturated0.307g
Sum monounsaturated0.476g
Sum polyunsaturated0.621g
Sum n-3 fatty acids0.049g
Sum n-6 fatty acids0.572g
Trans fatty acids0g

Cholesterol
Cholesterol0mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 1464