Centre for Food Composition Database | Czech Food Composition Database, Version 9.24

ÚZEI

You are here Homepage » Food » Spices, pepper, white

FCDB ID 1036

Spices, pepper, white

Koření, pepř, bílý

Piper nigrum

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 1350 kJ
Energy 320 kcal
Fat, total (total lipid) 1.5 g
  Fatty acids, saturated 0.39 g
Carbohydrate, available 57.80 g
  Sugars, total 0.33 g
Protein, total 11.3 g
Salt 0.45 g

Description of this food by LanguaL codes

A0113 A0463 A0637 A0653 A0722 A0735 A0857 A1170 A1248 A1272 B1141 C0140 E0150 F0003 G0003 H0138 J0116 K0001 M0197 N0036 P0024

Description of this food by FoodEX2

A019B

Add item to clipboard

Content per 100 g edible portion

Edible conversion factor 1
Component name EuroFIR ID Unit Value Reference
Proximates        
Energy ENERC kJ 1350 00012
Energy ENERC kcal 320 00012
Protein, total [NCF:6.25] PROT g 11.3 00012
   Nitrogen, total NT g 1.80 00091
Fat, total (total lipid) [FACF:0.956] FAT g 1.5 00091
Carbohydrate, total CHOT g 72.86 00012
   Carbohydrate, available CHO g 57.80 00012
   Fibre, total dietary FIBT g 15.05 00091
Water WATER g 12.3 00091
Ethanol ALC g
Ash (minerals) ASH g 2.1 00091
Vitamins        
Vitamin B1, thiamin THIA mg
Vitamin B2, riboflavin RIBF mg
Niacin equivalents NIAEQ NE
   Niacin NIA mg
Folate, total FOL μg
Pantothenic acid (vitamin B5) PANTAC mg
Vitamin B6 PYRXN mg
Vitamin B12 VITB12 μg
Vitamin C VITC mg
Vitamin A VITA RE
   Retinol RETOL μg
   beta-carotene CARTB μg
Vitamin D VITD μg
Vitamin E VITE ATE
   alpha - tocopherol TOCPHA mg
Minerals        
Sodium NA mg 180 00091
Magnesium MG mg
Phosphorus P mg
Potassium K mg
Calcium CA mg
Iron FE mg
Copper CU mg
Zinc ZN mg
Selenium SE μg
Iodine ID μg
Salt NACL g 0.45 00012
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g 0.33 00012
   Fructose FRUS g 0.16 00091
   Glucose GLUS g 0.17 00091
   Lactose LACS g 0 00000
   Maltose MALS g 0 00091
   Saccharose SUCS g 0 00091
Starch STARCH g
Organic acids OA g
Polyols POLY g
Fatty acids and cholesterol        
Fatty acids, saturated FASAT g 0.39 00012
   C 4:0 F4:0 g 0 00091
   C 6:0 F6:0 g 0 00091
   C 8:0 F8:0 g 0 00091
   C 10:0 F10:0 g 0 00091
   C 12:0 F12:0 g 0 00091
   C 13:0 F13:0 g 0 00091
   C 14:0 F14:0 g 0 00091
   C 15:0 F15:0 g 0 00091
   C 16:0 F16:0 g 0.39 00091
   C 17:0 F17:0 g 0 00091
   C 18:0 F18:0 g 0 00091
   C 20:0 F20:0 g 0 00091
   C 22:0 F22:0 g 0 00091
Fatty acids, monounsaturated FAMS g 0.63 00012
   C 14:1 F14:1CN5 g 0 00091
   C 16:1 F16:1CN7 g 0 00091
   C 17:1 F17:1 g 0 00091
   C 18:1, n-9 F18:1CN9 g 0.63 00091
   C 20:1, n-11 F20:1CN11 g 0 00091
   C 22:1, n-9 F22:1CN9 g 0 00091
Fatty acids, polyunsaturated FAPU g 0.41 00012
n-6 fatty acids FACN6 g 0.41 00012
   C 18:2, n-6 F18:2CN6 g 0.41 00091
   C 18:3, n-6 F18:3CN6 g 0 00091
   C 20:4, n-6 F20:4CN6 g 0 00091
n-3 fatty acids FACN3 g 0 00012
   C 18:3, n-3 F18:3CN3 g 0 00091
   C 20:5, n-3 (EPA) F20:5CN3 g 0 00091
   C 22:5, n-3 (DPA) F22:5CN3 g
   C 22:6, n-3 (DHA) F22:6CN3 g 0 00091
Fatty acids, trans- FATRN g 0 00012
   C 18:1, n-9 trans F18:1TN9 g 0 00091
   C 18:2, n-6 trans F18:2 TTN6 g 0 00091
Cholesterol CHORL mg
Amino acids        
Glycine GLY mg
Alanine ALA mg
Valine VAL mg
Leucine LEU mg
Isoleucine ILE mg
Serine SER mg
Threonine THR mg
Lysine LYS mg
Aspartic acid ASP mg
Glutamic acid GLU mg
Arginine ARG mg
Cystine CYS mg
Methionine MET mg
Phenylalanine PHE mg
Tyrosine TYR mg
Tryptophan TRP mg
Histidine HIS mg
Proline PRO mg


A list of attached LanguaL ™ descriptors for the food item:

1036 Spices, pepper, white
Classification facets Descriptors
A. PRODUCT TYPE [A0361] SPICE OR HERB (US CFR) [A0113]
SALTS AND SPICES, SOUPS, SAUCES AND SALADS, PROTEIN PRODUCTS ETC. (CIAA) [A0463]
SALTS AND SPICES, SOUPS, SAUCES AND SALADS, PROTEIN PRODUCTS ETC. (CCFAC) [A0637
05 HERBS AND SPICES (CCPR) [A0653]
32 MISCELLANEOUS FOODS (EFG) [A0722]
12 MISCELLANEOUS FOODS (EUROCODE2) [A0735]
HERB OR SPICE (EUROFIR) [A0857]
10000049 - HERBS/SPICES (SHELF STABLE) (GS1 GPC) [A1170]
0800000 - SPICES (EC) [A1248]
0200 SPICES AND HERBS (USDA SR) [A1272]
B. FOOD SOURCE [B1564] PEPPER, WHITE [B1141]
C. PART OF PLANT OR ANIMAL [C0116] FRUIT, PEEL PRESENT, CORE, PIT OR SEED PRESENT [C0140]
E. PHYSICAL STATE, SHAPE OR FORM [E0113] WHOLE, NATURAL SHAPE [E0150]
F. EXTENT OF HEAT TREATMENT [F0011] NOT HEAT-TREATED [F0003]
G. COOKING METHOD [G0002] COOKING METHOD NOT APPLICABLE [G0003]
H. TREATMENT APPLIED [H0111] WATER REMOVED [H0138]
J. PRESERVATION METHOD [J0107] DEHYDRATED OR DRIED [J0116]
K. PACKING MEDIUM [K0020] PACKING MEDIUM NOT KNOWN [K0001]
M. CONTAINER OR WRAPPING [M0100] BAG, SACK OR POUCH [M0197]
N. FOOD CONTACT SURFACE [N0010] PLASTIC [N0036]
P. CONSUMER GROUP/DIETARY USE/LABEL CLAIM [P0032] HUMAN FOOD, NO AGE SPECIFICATION [P0024]
R. GEOGRAPHIC PLACES AND REGIONS [R0010]
Z. ADJUNCT CHARACTERISTICS OF FOOD [Z0005]
Add item to clipboard

Skip navigation