LumilnarBaked goods
Buckwheat bread gluten-free
Nutrients per 100 g · German: Buchweizenbrot glutenfrei. Source: German Federal Food Code (BLS).
208kcal
8.9 gProtein
28.6 gCarbs
5.1 gFat
Fibre 5.1 g · Sugar 1.6 g
208kcal
8.9 gProtein
28.6 gCarbs
5.1 gFat
No sign-up – entries stay in this browser.
Macronutrients
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Calories | 208 kcal | 10 % |
| Fat | 5.1 g | 8 % |
| Protein | 8.9 g | 17 % |
| Carbohydrates | 28.6 g | 12 % |
| Fiber | 5.1 g | 15 % |
| Water | 51.9 g | 2 % |
| Sugar | 1.6 g | 3 % |
| Net Carbs | 23.5 g | – |
Fats
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Omega 6:3 Verhältnis | 13 ratio | – |
Fatty acids
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Omega 3 Fettsäuren | 0.2 mg | – |
| Omega 6 Fettsäuren | 2.6 mg | – |
| Hexadecansäure / Palmitinsäure | 0.47 mg | – |
| Octadecansäure / Stearinsäure | 0.07 mg | – |
| Eicosansäure / Arachinsäure | 0.01 mg | – |
| Decosansäure / Behensäure | 0.02 mg | – |
| Gesättigte Fettsäuren | 0.57 mg | – |
| Hexadecensäure / Palmitoleinsäure | 0.003 mg | – |
| Octadecensäure / Ölsäure Omega 9 | 1.2 mg | – |
| Eicosensäure | 0.015 mg | – |
| Einfach ungesättigte Fettsäuren | 1.3 mg | – |
| Octadecadiensäure / Linolsäure Omega 6 | 2.6 mg | – |
| ALA - Linolensäure Omega 3 | 0.2 mg | – |
| Eicosadiensäure Omega 6 | 0.001 mg | – |
| Mehrfach ungesättigte Fettsäuren | 2.8 mg | – |
Sugars
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Fructose | 0.4 mg | – |
| Glucose | 0.2 mg | – |
| Monosaccharides | 0.6 mg | – |
| Sucrose | 1 mg | – |
| Maltose | 0.01 mg | – |
| Disaccharide | 1 mg | – |
| Resorbable Oligosaccharides | 0.742 mg | – |
| Starch | 26.3 g | – |
Vitamins
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Vitamin A (Retinolequivalent) | 4 µg | 0 % |
| Vitamin A (Retinolactivitysequivalent) | 2 µg | 0 % |
| Beta-Carotin | 22 µg | 1 % |
| Vitamin B1 Thiamine | 0.28 µg | 0 % |
| Vitamin B2 (Riboflavin) | 0.09 µg | 0 % |
| Vitamin B3 (Niacine) | 1.3 µg | 0 % |
| Vitamin B3 Niacinequivalent | 3.3 µg | 0 % |
| Vitamin B5 (pantothenic acid) | 0.51 µg | 0 % |
| Vitamin B6 (Pyridoxine) | 223 µg | 16 % |
| Vitamin B7 (Biotine) | 3 µg | 7 % |
| Vitamin B9 (Folic Acid) | 24 µg | 6 % |
| Vitamin C | 0.008 µg | 0 % |
| Vitamin E | 3.1 µg | 0 % |
| Vitamin K | 8 µg | 8 % |
| Vitamin K1 (Phylloquinone) | 8 µg | 8 % |
Minerals & trace elements
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Salt | 0.998 g | 20 % |
| Sodium | 399 mg | 13 % |
| Potassium | 382 mg | 10 % |
| Calcium | 40 mg | 4 % |
| Magnesium | 89 mg | 25 % |
| Phosphorus | 180 mg | 26 % |
| Sulfur | 93 mg | 13 % |
| Chloride | 633 mg | 28 % |
| Iron | 1.9 µg | 0 % |
| Zinc | 1.5 µg | 0 % |
| Manganese | 730 µg | 21 % |
| Copper | 340 µg | 27 % |
| Iodine | 1 µg | 1 % |
Amino acids
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Isoleucin | 0.365 mg | 0 % |
| Leucin | 0.69 mg | 0 % |
| Lysin | 0.462 mg | 0 % |
| Methionin | 0.154 mg | 0 % |
| Cystein | 0.149 mg | 0 % |
| Phenylalanin | 0.413 mg | 0 % |
| Tyrosin | 0.281 mg | 0 % |
| Threonin | 0.355 mg | 0 % |
| Valin | 0.441 mg | 0 % |
| Tryptophan | 0.12 mg | 0 % |
| Arginin | 0.7 mg | – |
| Alanin | 0.47 mg | – |
| Histidin | 0.22 mg | 0 % |
| Essentielle Aminosäuren | 3.2 mg | – |
| Asparaginsäure | 0.89 mg | – |
| Glutaminsäure | 1.6 mg | – |
| Glycin | 0.445 mg | – |
| Serin | 0.473 mg | – |
| Prolin | 0.54 mg | – |
Amino acids
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Nichtessentielle Aminosäuren | 5.5 g | – |
Similar foods
Amerikaner moist shortbread biscuit (cake batter) with sugar icingFilled pineapple ring cake (cake batter)Pineapple marzipan cake (cake batter)Anise sponge biscuitsApple casseroleApple baked in shortcrust pastryApple dumplingsApple pie (yeast dough)Apple cake with bee sting cake topping (shortcrust pastry)Covered apple sheet cake (shortcrust pastry)Wholemeal apple pie (shortcrust pastry)Apple cake with pudding (yeast dough)
Reference values for “% daily value” are guide values for adults. Nutrients per the German Federal Food Code; preparation and variety change the values.