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FCDB ID 1082

Savoy cabbage, dried

Kapusta, sušená

Brassica oleracea var. sabauda

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 1117 kJ
Energy 266 kcal
Fat, total (total lipid) 1.3 g
  Fatty acids, saturated 0.51 g
Carbohydrate, available 31.6 g
  Sugars, total 27.0 g
Protein, total 18.2 g
Salt 0.34 g

Description of this food by LanguaL codes

A0152 A0455 A0629 A0675 A0705 A0731 A0826 A1012 A1231 A1281 B2415 C0151 E0136 F0001 G0003 H0138 J0116 K0003 M0197 N0036 P0024

Description of this food by FoodEX2

A00ZQ#F27.A00GB

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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 1117 00012
Energy ENERC kcal 266 00012
Protein, total [NCF:6.25] PROT g 18.2 00012
   Nitrogen, total NT g 2.91 00094
Fat, total (total lipid) [FACF:0.800] FAT g 1.3 00094
Carbohydrate, total CHOT g 59.5 00012
   Carbohydrate, available CHO g 31.6 00012
   Fibre, total dietary FIBT g 28.0 00094
Water WATER g 12.9 00094
Ethanol ALC g
Ash (minerals) ASH g 8.2 00094
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 134 00094
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 0.34 00012
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g 27.0 00012
   Fructose FRUS g 14.09 00094
   Glucose GLUS g 11.58 00094
   Lactose LACS g 0 00000
   Maltose MALS g 0 00094
   Saccharose SUCS g 1.30 00094
Starch STARCH g
Organic acids OA g
Polyols POLY g
Fatty acids and cholesterol        
Fatty acids, saturated FASAT g 0.51 00012
   C 4:0 F4:0 g 0 00094
   C 6:0 F6:0 g 0 00094
   C 8:0 F8:0 g 0 00094
   C 10:0 F10:0 g 0 00094
   C 12:0 F12:0 g 0 00094
   C 13:0 F13:0 g 0 00094
   C 14:0 F14:0 g 0.02 00094
   C 15:0 F15:0 g 0 00094
   C 16:0 F16:0 g 0.33 00094
   C 17:0 F17:0 g 0 00094
   C 18:0 F18:0 g 0.16 00094
   C 20:0 F20:0 g 0 00094
   C 22:0 F22:0 g 0 00094
Fatty acids, monounsaturated FAMS g 0.43 00012
   C 14:1 F14:1CN5 g 0 00094
   C 16:1 F16:1CN7 g 0.02 00094
   C 17:1 F17:1 g 0 00094
   C 18:1, n-9 F18:1CN9 g 0.40 00094
   C 20:1, n-11 F20:1CN11 g 0 00094
   C 22:1, n-9 F22:1CN9 g 0 00094
Fatty acids, polyunsaturated FAPU g 0.08 00012
n-6 fatty acids FACN6 g 0.07 00012
   C 18:2, n-6 F18:2CN6 g 0.07 00094
   C 18:3, n-6 F18:3CN6 g 0 00094
   C 20:4, n-6 F20:4CN6 g 0 00094
n-3 fatty acids FACN3 g 0.02 00012
   C 18:3, n-3 F18:3CN3 g 0.02 00094
   C 20:5, n-3 (EPA) F20:5CN3 g 0 00094
   C 22:5, n-3 (DPA) F22:5CN3 g
   C 22:6, n-3 (DHA) F22:6CN3 g 0 00094
Fatty acids, trans- FATRN g 0 00012
   C 18:1, n-9 trans F18:1TN9 g 0 00094
   C 18:2, n-6 trans F18:2 TTN6 g 0 00094
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:

1082 Savoy cabbage, dried
Classification facets Descriptors
A. PRODUCT TYPE [A0361] VEGETABLE OR VEGETABLE PRODUCT (US CFR) [A0152]
FRUITS AND VEGETABLES (CIAA) [A0455]
FRUITS AND VEGETABLES (CCFAC) [A0629]
010 BRASSICA (COLE OR CABBAGE) VEGETABLES, HEAD CABBAGE, FLOWERHEAD BRASSICAS
15 VEGETABLES, EXCLUDING POTATOES (EFG) [A0705]
08 VEGETABLES AND VEGETABLE PRODUCTS (EUROCODE2) [A0731]
VEGETABLE (EXCLUDING POTATO) (EUROFIR) [A0826]
10000004 - VEGETABLES - UNPREPARED/UNPROCESSED (PERISHABLE) (GS1 GPC) [A1012]
0240000 - BRASSICA VEGETABLES (EC) [A1231]
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR) [A1281]
B. FOOD SOURCE [B1564] SAVOY CABBAGE [B2415]
C. PART OF PLANT OR ANIMAL [C0116] HEAD (PLANT) [C0151]
E. PHYSICAL STATE, SHAPE OR FORM [E0113] DISINTEGRATED OR GROUND [E0136]
F. EXTENT OF HEAT TREATMENT [F0011] EXTENT OF HEAT TREATMENT NOT KNOWN [F0001]
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] NO PACKING MEDIUM USED [K0003]
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]
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