Rye flour light refined

Food number: 11030
Food type: Food
Processing method: No treatment
Ingredient class: Rye
Food use class: Breakfast cereals
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		4%
protein, total		12%
carbohydrate, available		79%
alcohol		0%
fibre, total		5%
organic acids, total		0%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		0%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		0%
fatty acids, total polyunsaturated		1%

Percentage of energy from carbohydrates
sugars, total		1%
starch, total		78%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	1428 (341)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	66.3	g	summation from constituent components	value created within host-system
fat, total	1.5	g	other method type	food composition table	185
protein, total	10.0	g	other method type	food composition table	191
alcohol	0	g	imputed/estimated, generic	value created within host-system
Carbohydrate Components
organic acids, total	0	g	calculated as recipe	value created within host-system
starch, total	65.8	g	analytical, generic	independent laboratory	19
sugars, total	0.5	g	summation from constituent components	value created within host-system
sucrose	0.2	g	analytical, generic	independent laboratory	19
lactose	0	g	analytical, generic	independent laboratory	19
fructose	0.1	g	analytical, generic	independent laboratory	19
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	9.4	g	analytical, generic	independent laboratory	158
fibre, water-insoluble	10.8	g	calculated as recipe	value created within host-system
polysaccharides, non-cellulosic, water-soluble	2.1	g	calculated as recipe	value created within host-system
glucose	0.2	g	analytical, generic	independent laboratory	19
maltose	0	g	analytical, generic	independent laboratory	19
galactose	0	g	calculated as recipe	value created within host-system
Fat
fatty acids, total, calculated as TAG equivalents	0.9	g	calculated as recipe	value created within host-system
fatty acids, total	0.9	g	calculated as recipe	value created within host-system
fatty acids, total saturated	0.1	g	calculated as recipe	value created within host-system
fatty acids, total monounsaturated cis	0.2	g	calculated as recipe	value created within host-system
fatty acids, total polyunsaturated	0.6	g	calculated as recipe	value created within host-system
fatty acids, total trans	0	g	calculated as recipe	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	487	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	74	mg	calculated as recipe	value created within host-system
fatty acid 20:5 n-3 (EPA)	0	mg	calculated as recipe	value created within host-system
fatty acid 22:6 n-3 (DHA)	0	mg	calculated as recipe	value created within host-system
cholesterol (GC)	0	mg	analytical, generic	independent laboratory	303
sterols, total	54.8	mg	analytical, generic	independent laboratory	303
Minerals
sodium	3.5	mg	calculated on component profile	food label, product information
salt	8.9	mg	summation from constituent components	value created within host-system
potassium	290.0	mg	other method type	food composition table	21
magnesium	56.0	mg	other method type	food composition table	21
calcium	22.0	mg	other method type	food composition table	21
phosphorus	190.0	mg	other method type	food composition table	21
iron, total	2.2	mg	calculated on component profile	food label, product information
zinc	1.9	mg	other method type	food composition table	21
iodide (iodine)	10.0	µg	other method type	food composition table	21
selenium, total	1.0	µg	other method type	food composition table	21
Nitrogen Components
tryptophan	104.5	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	0.5	µg	summation from constituent components	value created within host-system
vitamin D	0	µg	imputed/estimated, generic	value created within host-system
vitamin E alphatocopherol	0.6	mg	summation from constituent components	value created within host-system
vitamin K, total	5.61	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	0	mg	calculated as recipe	value created within host-system
folate (HPLC)	68.4	µg	calculated as recipe	value created within host-system
niacin equivalents, total	2.1	mg	summation from constituent components	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	0.4	mg	calculated on component profile	food label, product information
riboflavine	0.20	mg	calculated on component profile	food label, product information
thiamin (vitamin B1)	0.30	mg	calculated on component profile	food label, product information
vitamin B-12 (cobalamin)	0	µg	imputed/estimated, generic	value created within host-system
vitamers pyridoxine (hydrochloride)	0.16	mg	calculated as recipe	value created within host-system
carotenoids, total	208.7	µg	summation from constituent components	value created within host-system

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