Bread, wheat with rye, for toasting, industrial produced - Nutrition data & facts, nutritional informationHome » Grains, cereals and cereal products » Breads

Bread, wheat with rye, for toasting, industrial produced

Energy DistributionEnergy Distribution
% of total food energy
   Protein, total12.6 %
   Fat, total9.9 %
   Carbohydrate, total77.5 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy1081kJ
Protein, total8.3g
   total-N1.4g
Fat, total2.9g
   saturated fatty acids0.8g
   monounsaturated fatty acids0.9g
   polyunsaturated fatty acids0.9g
Carbohydrate, total51g
   carbohydrate, available47.2g
   added sugar0g
   dietary fibre3.8g
Alcohol0g
Ash1.6g
Moisture36g

Vitamins
Vitamin A0RE
Vitamin D0μg
Vitamin E0.5aTE
Vitamin B1, thiamin0.167mg
Vitamin B2, riboflavin0.121mg
Niacin equivalents1.4NE
   tryptophan1.4mg
Vitamin B60.1mg
Folates30.8μg
Vitamin B120μg
Vitamin C0mg

Minerals
Sodium, Na422mg
Potassium, K135mg
Calcium, Ca50mg
Magnesium, Mg27mg
Phosphorus, P105mg
Iron, Fe1.1mg
Copper, Cu0.12mg
Zinc, Zn0.77mg
Iodine, I18μg
Manganese, Mn0.66mg
Chromium, Cr7μg
Selenium, Se2.4μg
Nickel, Ni3.5μg

Carbohydrates
Starch43g

Lipids
C 8:00g
C 10:00g
C 12:00g
C 14:00.009g
C 16:00.66g
C 18:00.13g
C 20:00g
C 22:00.001g
C 16:10.009g
C 18:1, n-90.88g
C 18:1, cis n-70.043g
C 20:1, n-110.012g
C 18:2, n-60.78g
C 18:3, n-30.092g

Sums lipids
Sum saturated0.8g
Sum monounsaturated0.944g
Sum polyunsaturated0.872g
Sum n-3 fatty acids0.092g
Sum n-6 fatty acids0.78g
Trans fatty acids0g

Cholesterol
Cholesterol0mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 1466