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FCDB ID 1194

Salami (Lovecky salam), model recipe

Lovecký salám, modelová receptura

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 1914 kJ
Energy 456 kcal
Fat, total (total lipid) 39.3 g
  Fatty acids, saturated 16.48 g
Carbohydrate, available 1.2 g
  Sugars, total 1.2 g
Protein, total 24.0 g
Salt 3.98 g

Description of this food by LanguaL codes

A0221 A0459 A0633 A0664 A0714 A0726 A0798 A1016 A1258 A1277 B1105 C0175 E0147 F0003 G0003 H0151 H0172 H0212 H0367 H0690 H0749 J0103 J0104 K0003 M0003 N0004 P0024 R0515 Z0093

Description of this food by FoodEX2

A024V#F28.A16ES$F28.A07KG$F28.A0CQZ$F04.A049Q$F04.A04AA$F04.A01VA

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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 1914 00012
Energy ENERC kcal 456 00012
Protein, total [NCF:0.00] PROT g 24.0 00012
   Nitrogen, total NT g 3.9 00102
Fat, total (total lipid) [FACF:0.000] FAT g 39.3 00102
Carbohydrate, total CHOT g 1.5 00012
   Carbohydrate, available CHO g 1.2 00012
   Fibre, total dietary FIBT g 0.3 00102
Water WATER g 31.0 00102
Ethanol ALC g
Ash (minerals) ASH g 4.5 00102
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 1590 00102
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 3.98 00012
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g 1.2 00012
   Fructose FRUS g 0 00102
   Glucose GLUS g 1.11 00102
   Lactose LACS g 0 00102
   Maltose MALS g 0 00102
   Saccharose SUCS g 0.05 00102
Starch STARCH g 0
Organic acids OA g
Polyols POLY g
Fatty acids and cholesterol        
Fatty acids, saturated FASAT g 16.48 00012
   C 4:0 F4:0 g 0 00102
   C 6:0 F6:0 g 0 00102
   C 8:0 F8:0 g 0 00102
   C 10:0 F10:0 g 0 00102
   C 12:0 F12:0 g 0.1 00102
   C 13:0 F13:0 g 0 00102
   C 14:0 F14:0 g 0.5 00102
   C 15:0 F15:0 g 0 00102
   C 16:0 F16:0 g 9.6 00102
   C 17:0 F17:0 g 0 00102
   C 18:0 F18:0 g 5.7 00102
   C 20:0 F20:0 g 0 00102
   C 22:0 F22:0 g 0 00102
Fatty acids, monounsaturated FAMS g 12.2 00012
   C 14:1 F14:1CN5 g 0 00102
   C 16:1 F16:1CN7 g 0.6 00102
   C 17:1 F17:1 g 0 00102
   C 18:1, n-9 F18:1CN9 g 11.6 00102
   C 20:1, n-11 F20:1CN11 g 0 00102
   C 22:1, n-9 F22:1CN9 g 0 00102
Fatty acids, polyunsaturated FAPU g 3.4 00012
n-6 fatty acids FACN6 g 2.9 00012
   C 18:2, n-6 F18:2CN6 g 2.7 00102
   C 18:3, n-6 F18:3CN6 g 0 00102
   C 20:4, n-6 F20:4CN6 g 0.2 00102
n-3 fatty acids FACN3 g 0.5 00012
   C 18:3, n-3 F18:3CN3 g 0.5 00102
   C 20:5, n-3 (EPA) F20:5CN3 g 0 00102
   C 22:5, n-3 (DPA) F22:5CN3 g 0
   C 22:6, n-3 (DHA) F22:6CN3 g 0 00102
Fatty acids, trans- FATRN g 0 00012
   C 18:1, n-9 trans F18:1TN9 g 0 00102
   C 18:2, n-6 trans F18:2 TTN6 g 0 00102
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:

1194 Salami (Lovecky salam), model recipe
Classification facets Descriptors
A. PRODUCT TYPE [A0361] SAUSAGE OR LUNCHEON MEAT (US CFR) [A0221]
MEAT AND MEAT PRODUCTS (CIAA) [A0459]
MEAT AND MEAT PRODUCTS (CCFAC) [A0633]
16 SECONDARY FOOD COMMODITIES OF ANIMAL ORIGIN (CCPR) [A0664]
24 RED MEAT AND MEAT PRODUCTS (EFG) [A0714]
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] CATTLE AND SWINE [B1105]
C. PART OF PLANT OR ANIMAL [C0116] SKELETAL MEAT PART [C0175]
E. PHYSICAL STATE, SHAPE OR FORM [E0113] WHOLE, SHAPE ACHIEVED BY FORMING [E0147]
F. EXTENT OF HEAT TREATMENT [F0011] NOT HEAT-TREATED [F0003]
G. COOKING METHOD [G0002] COOKING METHOD NOT APPLICABLE [G0003]
H. TREATMENT APPLIED [H0111] SPICE OR HERB ADDED [H0151]
SMOKED OR SMOKE-FLAVORED [H0172]
VEGETABLE ADDED [H0212]
SALT ADDED [H0367]
SODIUM NITRATE ADDED (EC/CODEX) [H0690]
WHITE SUGAR ADDED [H0749]
J. PRESERVATION METHOD [J0107] PRESERVED BY SALTING [J0103]
PRESERVED BY FERMENTATION [J0104]
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] FOOD CONTACT SURFACE, OTHER [N0004]
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] INEDIBLE SAUSAGE CASING [Z0093]
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