LumilnarBaked goods
Wholemeal wheat bread with nuts
Nutrients per 100 g · German: Weizenvollkornbrot mit Nüssen. Source: German Federal Food Code (BLS).
242kcal
8.8 gProtein
38 gCarbs
4.3 gFat
Fibre 7.7 g · Sugar 1.1 g
242kcal
8.8 gProtein
38 gCarbs
4.3 gFat
No sign-up – entries stay in this browser.
Macronutrients
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Calories | 242 kcal | 12 % |
| Fat | 4.3 g | 7 % |
| Protein | 8.8 g | 17 % |
| Carbohydrates | 38 g | 16 % |
| Fiber | 7.7 g | 23 % |
| Water | 40 g | 1 % |
| Sugar | 1.1 g | 2 % |
| Net Carbs | 30.3 g | – |
Fats
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Omega 6:3 Verhältnis | 5.9 ratio | – |
Fatty acids
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Omega 3 Fettsäuren | 0.274 mg | – |
| Omega 6 Fettsäuren | 1.6 mg | – |
| Tetradecansäure / Myristinsäure | 0.001 mg | – |
| Hexadecansäure / Palmitinsäure | 0.323 mg | – |
| Heptadecansäure | 0.001 mg | – |
| Octadecansäure / Stearinsäure | 0.086 mg | – |
| Eicosansäure / Arachinsäure | 0.004 mg | – |
| Decosansäure / Behensäure | 0.001 mg | – |
| Tetracosansäure / Lignocerinsäure | 0.001 mg | – |
| Gesättigte Fettsäuren | 0.417 mg | – |
| Hexadecensäure / Palmitoleinsäure | 0.013 mg | – |
| Octadecensäure / Ölsäure Omega 9 | 1.6 mg | – |
| Eicosensäure | 0.009 mg | – |
| Decosensäure / Erucasäure Omega 9 | 0 mg | – |
| Einfach ungesättigte Fettsäuren | 1.6 mg | – |
| Octadecadiensäure / Linolsäure Omega 6 | 1.6 mg | – |
| ALA - Linolensäure Omega 3 | 0.274 mg | – |
| Mehrfach ungesättigte Fettsäuren | 1.9 mg | – |
Sugars
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Glucose | 0.1 mg | – |
| Monosaccharides | 0.1 mg | – |
| Sucrose | 0.349 mg | – |
| Maltose | 0.7 mg | – |
| Disaccharide | 1 mg | – |
| Resorbable Oligosaccharides | 0.3 mg | – |
| Starch | 37 g | – |
Vitamins
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Beta-Carotin | 1 µg | 0 % |
| Vitamin B1 Thiamine | 0.27 µg | 0 % |
| Vitamin B2 (Riboflavin) | 0.11 µg | 0 % |
| Vitamin B3 (Niacine) | 3.1 µg | 0 % |
| Vitamin B3 Niacinequivalent | 4.9 µg | 0 % |
| Vitamin B5 (pantothenic acid) | 0.4 µg | 0 % |
| Vitamin B6 (Pyridoxine) | 286 µg | 20 % |
| Vitamin B7 (Biotine) | 7 µg | 16 % |
| Vitamin B9 (Folic Acid) | 29 µg | 7 % |
| Vitamin C | 0.004 µg | 0 % |
| Vitamin E | 1.3 µg | 0 % |
| Vitamin K | 0.9 µg | 1 % |
| Vitamin K1 (Phylloquinone) | 0.9 µg | 1 % |
Minerals & trace elements
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Salt | 1.1 g | 22 % |
| Sodium | 449 mg | 15 % |
| Potassium | 272 mg | 7 % |
| Calcium | 29 mg | 3 % |
| Magnesium | 66 mg | 19 % |
| Phosphorus | 198 mg | 28 % |
| Sulfur | 90 mg | 13 % |
| Chloride | 727 mg | 32 % |
| Iron | 2.2 µg | 0 % |
| Zinc | 1.6 µg | 0 % |
| Manganese | 1,740 µg | 50 % |
| Copper | 270 µg | 22 % |
Amino acids
| Nutrient | per 100 g | % daily value |
|---|---|---|
| Isoleucin | 0.3 mg | 0 % |
| Leucin | 0.6 mg | 0 % |
| Lysin | 0.3 mg | 0 % |
| Methionin | 0.137 mg | 0 % |
| Cystein | 0.2 mg | 0 % |
| Phenylalanin | 0.4 mg | 0 % |
| Tyrosin | 0.2 mg | 0 % |
| Threonin | 0.3 mg | 0 % |
| Valin | 0.4 mg | 0 % |
| Tryptophan | 0.108 mg | 0 % |
| Arginin | 0.5 mg | – |
| Alanin | 0.277 mg | – |
| Histidin | 0.2 mg | 0 % |
| Essentielle Aminosäuren | 2.7 mg | – |
| Asparaginsäure | 0.43 mg | – |
| Glutaminsäure | 2.4 mg | – |
| Glycin | 0.333 mg | – |
| Serin | 0.38 mg | – |
| Prolin | 0.796 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.