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FCDB ID 1056

Liver paté, model recipe

Paštika játrová, modelová receptura

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 966 kJ
Energy 227 kcal
Fat, total (total lipid) 18.0 g
  Fatty acids, saturated 7.3 g
Carbohydrate, available 0.64 g
  Sugars, total 0.64 g
Protein, total 17.0 g
Salt 2.17 g

Description of this food by LanguaL codes

A0217 A0459 A0633 A0667 A0716 A0726 A0798 A1016 A1258 A1277 B1297 C0176 E0119 F0014 G0012 H0227 J0123 K0003 M0194 N0040 P0024

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 966 00093
Energy ENERC kcal 227 00093
Protein, total [NCF:6.25] PROT g 17.0 00093
   Nitrogen, total NT g 2.72 00093
Fat, total (total lipid) [FACF:0.800] FAT g 18.0 00093
Carbohydrate, total CHOT g 0.8 00093
   Carbohydrate, available CHO g 0.64 00093
   Fibre, total dietary FIBT g 0.2 00093
Water WATER g 60.2 00093
Ethanol ALC g
Ash (minerals) ASH g 3.7 00093
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 868 00093
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 2.17 00093
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g 0.64 00093
   Fructose FRUS g 0.12 00093
   Glucose GLUS g 0.32 00093
   Lactose LACS g 0.0 00093
   Maltose MALS g 0.0 00093
   Saccharose SUCS g 0.0 00093
Starch STARCH g 0.0
Organic acids OA g
Polyols POLY g
Fatty acids and cholesterol        
Fatty acids, saturated FASAT g 7.3 00093
   C 4:0 F4:0 g 0.00 00093
   C 6:0 F6:0 g 0.00 00093
   C 8:0 F8:0 g 0.00 00093
   C 10:0 F10:0 g 0.00 00093
   C 12:0 F12:0 g 0.00 00093
   C 13:0 F13:0 g 0.00 00093
   C 14:0 F14:0 g 0.4 00093
   C 15:0 F15:0 g 0.00 00093
   C 16:0 F16:0 g 4.3 00093
   C 17:0 F17:0 g 0.00 00093
   C 18:0 F18:0 g 2.6 00093
   C 20:0 F20:0 g 0.00 00093
   C 22:0 F22:0 g 0.00 00093
Fatty acids, monounsaturated FAMS g 6.6 00093
   C 14:1 F14:1CN5 g 0.00 00093
   C 16:1 F16:1CN7 g 0.5 00093
   C 17:1 F17:1 g 0.00 00093
   C 18:1, n-9 F18:1CN9 g 6.1 00093
   C 20:1, n-11 F20:1CN11 g 0.00 00093
   C 22:1, n-9 F22:1CN9 g 0.00 00093
Fatty acids, polyunsaturated FAPU g 0.2 00093
n-6 fatty acids FACN6 g 0.00 00093
   C 18:2, n-6 F18:2CN6 g 0.00 00093
   C 18:3, n-6 F18:3CN6 g 0.00 00093
   C 20:4, n-6 F20:4CN6 g 0.00 00093
n-3 fatty acids FACN3 g 0.1 00093
   C 18:3, n-3 F18:3CN3 g 0.1 00093
   C 20:5, n-3 (EPA) F20:5CN3 g 0.00 00093
   C 22:5, n-3 (DPA) F22:5CN3 g 0.00
   C 22:6, n-3 (DHA) F22:6CN3 g 0.00 00093
Fatty acids, trans- FATRN g 0.00 00093
   C 18:1, n-9 trans F18:1TN9 g 0.00 00093
   C 18:2, n-6 trans F18:2 TTN6 g 0.00 00093
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:

1056 Liver paté, model recipe
Classification facets Descriptors
A. PRODUCT TYPE [A0361] MEAT, POULTRY, SEAFOOD OR RELATED PRODUCT (US CFR) [A0217]
MEAT AND MEAT PRODUCTS (CIAA) [A0459]
MEAT AND MEAT PRODUCTS (CCFAC) [A0633]
19 MANUFACTURED FOOD (MULTI-INGREDIENT) OF ANIMAL ORIGIN (CCPR) [A0667]
26 OFFALS (EFG) [A0716]
03 MEAT AND MEAT PRODUCTS (EUROCODE2) [A0726]
SAUSAGE OR SIMILAR MEAT PRODUCT (EUROFIR) [A0798]
50112000 - MEAT/POULTRY/GAME/BATRACHIAN - PREPARED/PROCESSED (GS1 GPC) [A1016]
1010000 - MEAT (EC) [A1258]
0700 SAUSAGES AND LUNCHEON MEATS (USDA SR) [A1277]
B. FOOD SOURCE [B1564] ANIMAL USED AS FOOD SOURCE [B1297]
C. PART OF PLANT OR ANIMAL [C0116] LIVER [C0176]
E. PHYSICAL STATE, SHAPE OR FORM [E0113] SEMISOLID WITH SMOOTH CONSISTENCY [E0119]
F. EXTENT OF HEAT TREATMENT [F0011] FULLY HEAT-TREATED [F0014]
G. COOKING METHOD [G0002] COOKED BY MOIST HEAT [G0012]
H. TREATMENT APPLIED [H0111] FLAVORING, SPICE OR HERB ADDED [H0227]
J. PRESERVATION METHOD [J0107] STERILIZED BY HEAT [J0123]
K. PACKING MEDIUM [K0020] NO PACKING MEDIUM USED [K0003]
M. CONTAINER OR WRAPPING [M0100] CAN, BOTTLE OR JAR [M0194]
N. FOOD CONTACT SURFACE [N0010] GLASS [N0040]
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]
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