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FCDB ID 1045

Rolls, vanilla, model recipe

Rohlíčky, vanilkové, modelová receptura

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 2201 kJ
Energy 527 kcal
Fat, total (total lipid) 31.0 g
  Fatty acids, saturated 13.79 g
Carbohydrate, available 53.5 g
  Sugars, total 21.8 g
Protein, total 7.5 g
Salt 0.02 g

Description of this food by LanguaL codes

A0210 A0458 A0632 A0695 A0729 A0768 A0821 A0951 A1240 A1288 B1312 C0155 E0147 F0014 G0005 H0158 H0184 H0271 H0757 J0120 K0003 M0003 N0003 P0024 R0515 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 2201 00092
Energy ENERC kcal 527 00092
Protein, total [NCF:6.25] PROT g 7.5 00092
   Nitrogen, total NT g 1.2 00092
Fat, total (total lipid) [FACF:0.000] FAT g 31.0 00092
Carbohydrate, total CHOT g 55.6 00092
   Carbohydrate, available CHO g 53.5 00092
   Fibre, total dietary FIBT g 2.1 00092
Water WATER g 5.3 00092
Ethanol ALC g
Ash (minerals) ASH g 0.6 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 8 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 0.02 00092
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g 21.8 00092
   Fructose FRUS g 0.1 00092
   Glucose GLUS g 0.1 00092
   Lactose LACS g 0.8 00092
   Maltose MALS g 0.3 00092
   Saccharose SUCS g 20.5 00092
Starch STARCH g
Organic acids OA g
Polyols POLY g
Fatty acids and cholesterol        
Fatty acids, saturated FASAT g 13.79 00092
   C 4:0 F4:0 g 0.00 00092
   C 6:0 F6:0 g 0.00 00092
   C 8:0 F8:0 g 0.00 00092
   C 10:0 F10:0 g 0.50 00092
   C 12:0 F12:0 g 0.71 00092
   C 13:0 F13:0 g 0.00 00092
   C 14:0 F14:0 g 2.28 00092
   C 15:0 F15:0 g 0.27 00092
   C 16:0 F16:0 g 7.87 00092
   C 17:0 F17:0 g 0.12 00092
   C 18:0 F18:0 g 2.04 00092
   C 20:0 F20:0 g 0.00 00092
   C 22:0 F22:0 g 0.00 00092
Fatty acids, monounsaturated FAMS g 6.34 00092
   C 14:1 F14:1CN5 g 0.21 00092
   C 16:1 F16:1CN7 g 0.44 00092
   C 17:1 F17:1 g 0.00 00092
   C 18:1, n-9 F18:1CN9 g 5.60 00092
   C 20:1, n-11 F20:1CN11 g 0.09 00092
   C 22:1, n-9 F22:1CN9 g 0.00 00092
Fatty acids, polyunsaturated FAPU g 9.47 00092
n-6 fatty acids FACN6 g 7.65 00092
   C 18:2, n-6 F18:2CN6 g 7.65 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 1.82 00092
   C 18:3, n-3 F18:3CN3 g 1.82 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 0.00 00092
   C 18:1, n-9 trans F18:1TN9 g 0.00 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:

1045 Rolls, vanilla, model recipe
Classification facets Descriptors
A. PRODUCT TYPE [A0361] CAKE (US CFR) [A0210]
BAKERY WARES (CIAA) [A0458]
BAKERY WARES (CCFAC) [A0632]
05 BAKERY PRODUCTS (EFG) [A0695]
06 GRAINS AND GRAIN PRODUCTS (EUROCODE2) [A0729]
078 MANUFACTURED MULTI-INGREDIENT CEREAL PRODUCTS (CP) (CCPR) [A0768]
FINE BAKERY WARE (EUROFIR) [A0821]
50182000 - SWEET BAKERY PRODUCTS (GS1 GPC) [A0951]
0500000 - 5. CEREALS (EC) [A1240]
1800 BAKED PRODUCTS (USDA SR) [A1288]
B. FOOD SOURCE [B1564] WHEAT [B1312]
C. PART OF PLANT OR ANIMAL [C0116] SEED [C0155]
E. PHYSICAL STATE, SHAPE OR FORM [E0113] WHOLE, SHAPE ACHIEVED BY FORMING [E0147]
F. EXTENT OF HEAT TREATMENT [F0011] FULLY HEAT-TREATED [F0014]
G. COOKING METHOD [G0002] BAKED OR ROASTED [G0005]
H. TREATMENT APPLIED [H0111] SUCROSE ADDED [H0158]
MILK ADDED [H0184]
BUTTER ADDED [H0271]
TREE NUT ADDED [H0757]
J. PRESERVATION METHOD [J0107] PRESERVED BY HEAT TREATMENT [J0120]
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] CZECH REPUBLIC [R0515]
Z. ADJUNCT CHARACTERISTICS OF FOOD [Z0005] HOME PREPARED [Z0109]
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