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FCDB ID 1043

Yoghurt, fruit, model recipe

Jogurt, ovocný, modelová receptura

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 449 kJ
Energy 106 kcal
Fat, total (total lipid) 2.2 g
  Fatty acids, saturated 1.38 g
Carbohydrate, available 16.6 g
  Sugars, total 14.3 g
Protein, total 4.4 g
Salt 0.12 g

Description of this food by LanguaL codes

A0101 A0452 A0626 A0721 A0724 A0775 A0783 A1048 A1259 A1271 B1201 C0235 E0103 F0018 G0003 H0101 H0122 J0131 J0135 K0003 M0003 N0003 P0024 Z0109

Description of this food by FoodEX2

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Content per 100 g edible portion

Edible conversion factor 1
Component name EuroFIR ID Unit Value Reference
Proximates        
Energy ENERC kJ 449 00092
Energy ENERC kcal 106 00092
Protein, total [NCF:6.25] PROT g 4.4 00092
   Nitrogen, total NT g 0.7 00092
Fat, total (total lipid) [FACF:0.000] FAT g 2.2 00092
Carbohydrate, total CHOT g 17.9 00092
   Carbohydrate, available CHO g 16.6 00092
   Fibre, total dietary FIBT g 1.3 00092
Water WATER g 74.6 00092
Ethanol ALC g
Ash (minerals) ASH g 0.9 00092
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 48 00092
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 0.12 00092
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g 14.3 00092
   Fructose FRUS g 0.9 00092
   Glucose GLUS g 1.2 00092
   Lactose LACS g 3.2 00092
   Maltose MALS g 0.0 00092
   Saccharose SUCS g 9.0 00092
Starch STARCH g
Organic acids OA g
Polyols POLY g
Fatty acids and cholesterol        
Fatty acids, saturated FASAT g 1.38 00092
   C 4:0 F4:0 g 0.00 00092
   C 6:0 F6:0 g 0.01 00092
   C 8:0 F8:0 g 0.02 00092
   C 10:0 F10:0 g 0.06 00092
   C 12:0 F12:0 g 0.07 00092
   C 13:0 F13:0 g 0.00 00092
   C 14:0 F14:0 g 0.24 00092
   C 15:0 F15:0 g 0.03 00092
   C 16:0 F16:0 g 0.73 00092
   C 17:0 F17:0 g 0.01 00092
   C 18:0 F18:0 g 0.21 00092
   C 20:0 F20:0 g 0.00 00092
   C 22:0 F22:0 g 0.00 00092
Fatty acids, monounsaturated FAMS g 0.60 00092
   C 14:1 F14:1CN5 g 0.02 00092
   C 16:1 F16:1CN7 g 0.05 00092
   C 17:1 F17:1 g 0.01 00092
   C 18:1, n-9 F18:1CN9 g 0.49 00092
   C 20:1, n-11 F20:1CN11 g 0.00 00092
   C 22:1, n-9 F22:1CN9 g
Fatty acids, polyunsaturated FAPU g 0.09 00092
n-6 fatty acids FACN6 g 0.07 00092
   C 18:2, n-6 F18:2CN6 g 0.07 00092
   C 18:3, n-6 F18:3CN6 g 0.00 00092
   C 20:4, n-6 F20:4CN6 g 0.00 00092
n-3 fatty acids FACN3 g 0.02 00092
   C 18:3, n-3 F18:3CN3 g 0.02 00092
   C 20:5, n-3 (EPA) F20:5CN3 g 0.00 00092
   C 22:5, n-3 (DPA) F22:5CN3 g
   C 22:6, n-3 (DHA) F22:6CN3 g 0.00 00092
Fatty acids, trans- FATRN g 0.03 00092
   C 18:1, n-9 trans F18:1TN9 g 0.03 00092
   C 18:2, n-6 trans F18:2 TTN6 g 0.00 00092
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:

1043 Yoghurt, fruit, model recipe
Classification facets Descriptors
A. PRODUCT TYPE [A0361] CULTURED MILK PRODUCT (US CFR) [A0101]
DAIRY PRODUCTS (CIAA) [A0452]
DAIRY PRODUCTS, EXCLUDING FATS AND OILS, FAT EMULSIONS (CCFAC) [A0626]
31 OTHER MILK PRODUCTS (EFG) [A0721]
01 MILK AND MILK PRODUCTS (EUROCODE2) [A0724]
090 MANUFACTURED MILK PRODUCTS (SINGLE INGREDIENT) OF ANIMAL ORIGIN (LI) (CCPR)
FERMENTED MILK PRODUCT (EUROFIR) [A0783]
10000278 - YOGHURT/YOGHURT SUBSTITUTES (PERISHABLE) (GS1 GPC) [A1048]
1020000 - MILK AND MILK PRODUCTS (EC) [A1259]
0100 DAIRY AND EGG PRODUCTS (USDA SR) [A1271]
B. FOOD SOURCE [B1564] COW [B1201]
C. PART OF PLANT OR ANIMAL [C0116] MILK [C0235]
E. PHYSICAL STATE, SHAPE OR FORM [E0113] SEMILIQUID [E0103]
F. EXTENT OF HEAT TREATMENT [F0011] PARTIALLY HEAT-TREATED [F0018]
G. COOKING METHOD [G0002] COOKING METHOD NOT APPLICABLE [G0003]
H. TREATMENT APPLIED [H0111] LACTIC ACID FERMENTED [H0101]
JELLY, JAM OR PRESERVE ADDED [H0122]
J. PRESERVATION METHOD [J0107] PRESERVED BY CHILLING [J0131]
PASTEURIZED BY HEAT [J0135]
K. PACKING MEDIUM [K0020] NO PACKING MEDIUM USED [K0003]
M. CONTAINER OR WRAPPING [M0100] NO CONTAINER OR WRAPPING USED [M0003]
N. FOOD CONTACT SURFACE [N0010] NO FOOD CONTACT SURFACE PRESENT [N0003]
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] HOME PREPARED [Z0109]
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