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FCDB ID 1103

Gluten-free spread with legumes, model recipe

Bezlepková pomazánka s luštěninou, modelová receptura

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 648 kJ
Energy 155 kcal
Fat, total (total lipid) 8.8 g
  Fatty acids, saturated 1.49 g
Carbohydrate, available 11.4 g
  Sugars, total 0.8 g
Protein, total 5.4 g
Salt 0.24 g

Description of this food by LanguaL codes

A0152 A0467 A0629 A0680 A0704 A0730 A0831 A1013 A1236 A1286 B1172 C0155 E0150 F0014 G0003 H0117 H0138 H0180 H0367 J0003 K0001 M0003 N0003 P0024 P0174

Description of this food by FoodEX2

A03VM#F04.A0BY9$F03.A06JF$F23.A07TR

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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 648 00012
Energy ENERC kcal 155 00012
Protein, total [NCF:6.25] PROT g 5.4 00012
   Nitrogen, total NT g 0.9 00096
Fat, total (total lipid) [FACF:0.670] FAT g 8.8 00096
Carbohydrate, total CHOT g 15.6 00012
   Carbohydrate, available CHO g 11.4 00012
   Fibre, total dietary FIBT g 4.2 00096
Water WATER g 69.4 00096
Ethanol ALC g
Ash (minerals) ASH g 0.8 00096
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 96 00096
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 0.24 00012
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g 0.8 00012
   Fructose FRUS g 0.1 00096
   Glucose GLUS g 0.1 00096
   Lactose LACS g 0 00096
   Maltose MALS g 0.1 00096
   Saccharose SUCS g 0.5 00096
Starch STARCH g
Organic acids OA g
Polyols POLY g
Fatty acids and cholesterol        
Fatty acids, saturated FASAT g 1.49 00012
   C 4:0 F4:0 g 0.19 00096
   C 6:0 F6:0 g 0.09 00096
   C 8:0 F8:0 g 0.01 00096
   C 10:0 F10:0 g 0.04 00096
   C 12:0 F12:0 g 0 00096
   C 13:0 F13:0 g 0 00096
   C 14:0 F14:0 g 0 00096
   C 15:0 F15:0 g 0 00096
   C 16:0 F16:0 g 0.80 00096
   C 17:0 F17:0 g 0 00096
   C 18:0 F18:0 g 0.31 00096
   C 20:0 F20:0 g 0.04 00096
   C 22:0 F22:0 g 0.01 00096
Fatty acids, monounsaturated FAMS g 5.15 00012
   C 14:1 F14:1CN5 g 0 00096
   C 16:1 F16:1CN7 g 0.02 00096
   C 17:1 F17:1 g 0 00096
   C 18:1, n-9 F18:1CN9 g 5.13 00096
   C 20:1, n-11 F20:1CN11 g 0 00096
   C 22:1, n-9 F22:1CN9 g 0 00096
Fatty acids, polyunsaturated FAPU g 1.72 00012
n-6 fatty acids FACN6 g 1.66 00012
   C 18:2, n-6 F18:2CN6 g 1.66 00096
   C 18:3, n-6 F18:3CN6 g 0 00096
   C 20:4, n-6 F20:4CN6 g 0 00096
n-3 fatty acids FACN3 g 0.06 00012
   C 18:3, n-3 F18:3CN3 g 0.06 00096
   C 20:5, n-3 (EPA) F20:5CN3 g 0 00096
   C 22:5, n-3 (DPA) F22:5CN3 g
   C 22:6, n-3 (DHA) F22:6CN3 g 0 00096
Fatty acids, trans- FATRN g 0 00012
   C 18:1, n-9 trans F18:1TN9 g 0 00096
   C 18:2, n-6 trans F18:2 TTN6 g 0 00096
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:

1103 Gluten-free spread with legumes, model recipe
Classification facets Descriptors
A. PRODUCT TYPE [A0361] VEGETABLE OR VEGETABLE PRODUCT (US CFR) [A0152]
OTHER FOODS (CIAA) [A0467]
FRUITS AND VEGETABLES (CCFAC) [A0629]
015 PULSES (VD) (CCPR) [A0680]
14 PULSES (EFG) [A0704]
07 PULSES, SEEDS, KERNELS, NUTS AND PRODUCTS (EUROCODE2) [A0730]
PULSE OR PULSE PRODUCT (EUROFIR) [A0831]
10000006 - VEGETABLES - UNPREPARED/UNPROCESSED (SHELF STABLE) (GS1 GPC) [A1013]
0300000 - 3. PULSES, DRY (EC) [A1236]
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR) [A1286]
B. FOOD SOURCE [B1564] GARBANZO BEAN [B1172]
C. PART OF PLANT OR ANIMAL [C0116] SEED [C0155]
E. PHYSICAL STATE, SHAPE OR FORM [E0113] WHOLE, NATURAL SHAPE [E0150]
F. EXTENT OF HEAT TREATMENT [F0011] FULLY HEAT-TREATED [F0014]
G. COOKING METHOD [G0002] COOKING METHOD NOT APPLICABLE [G0003]
H. TREATMENT APPLIED [H0111] FLAVORING OR TASTE INGREDIENT ADDED [H0117]
WATER REMOVED [H0138]
FOOD ADDED [H0180]
SALT ADDED [H0367]
J. PRESERVATION METHOD [J0107] NO PRESERVATION METHOD USED [J0003]
K. PACKING MEDIUM [K0020] PACKING MEDIUM NOT KNOWN [K0001]
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]
GLUTEN FREE CLAIM OR USE [P0174]
R. GEOGRAPHIC PLACES AND REGIONS [R0010]
Z. ADJUNCT CHARACTERISTICS OF FOOD [Z0005]
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