Centre for Food Composition Database | Czech Food Composition Database, Version 10.25

ÚZEI

You are here Homepage » Food » Roll, model recipe

FCDB ID 1196

Roll, model recipe

Rohlík, modelová receptura

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 1270 kJ
Energy 302 kcal
Fat, total (total lipid) 4.4 g
  Fatty acids, saturated 1.56 g
Carbohydrate, available 54.6 g
  Sugars, total 1.5 g
Protein, total 11.1 g
Salt 1.58 g

Description of this food by LanguaL codes

A0107 A0458 A0632 A0695 A0729 A0768 A0812 A0927 A1240 A1288 B3507 C0165 E0147 F0014 G0005 H0148 H0263 H0367 H0749 H0753 J0003 K0003 M0003 N0003 P0024 P0214 R0515

Description of this food by FoodEX2

A004Y

Add item to clipboard

Content per 100 g edible portion

Edible conversion factor 1
Component name EuroFIR ID Unit Value Reference
Proximates        
Energy ENERC kJ 1270 00012
Energy ENERC kcal 302 00012
Protein, total [NCF:0.00] PROT g 11.1 00012
   Nitrogen, total NT g 1.78 00102
Fat, total (total lipid) [FACF:0.000] FAT g 4.4 00102
Carbohydrate, total CHOT g 56.7 00012
   Carbohydrate, available CHO g 54.6 00012
   Fibre, total dietary FIBT g 2.2 00102
Water WATER g 22.1 00102
Ethanol ALC g
Ash (minerals) ASH g 5.6 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 630 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 1.58 00012
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g 1.5 00012
   Fructose FRUS g 0.2 00102
   Glucose GLUS g 0.2 00102
   Lactose LACS g 0 00102
   Maltose MALS g 0.1 00102
   Saccharose SUCS g 1.0 00102
Starch STARCH g 53.1
Organic acids OA g
Polyols POLY g
Fatty acids and cholesterol        
Fatty acids, saturated FASAT g 1.56 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 00102
   C 13:0 F13:0 g 0 00102
   C 14:0 F14:0 g 0.1 00102
   C 15:0 F15:0 g 0 00102
   C 16:0 F16:0 g 0.9 00102
   C 17:0 F17:0 g 0 00102
   C 18:0 F18:0 g 0.4 00102
   C 20:0 F20:0 g 0 00102
   C 22:0 F22:0 g 0 00102
Fatty acids, monounsaturated FAMS g 1.40 00012
   C 14:1 F14:1CN5 g 0 00102
   C 16:1 F16:1CN7 g 0.2 00102
   C 17:1 F17:1 g 0 00102
   C 18:1, n-9 F18:1CN9 g 1.4 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 0.50 00012
n-6 fatty acids FACN6 g 0.50 00012
   C 18:2, n-6 F18:2CN6 g 0.5 00102
   C 18:3, n-6 F18:3CN6 g 0 00102
   C 20:4, n-6 F20:4CN6 g 0 00102
n-3 fatty acids FACN3 g 0 00012
   C 18:3, n-3 F18:3CN3 g 0 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:

1196 Roll, model recipe
Classification facets Descriptors
A. PRODUCT TYPE [A0361] BAKERY PRODUCT, UNSWEETENED (US CFR) [A0107]
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]
GRAIN OR GRAIN PRODUCT (EUROFIR) [A0812]
50180000 - BREAD/BAKERY PRODUCTS (GS1 GPC) [A0927]
0500000 - 5. CEREALS (EC) [A1240]
1800 BAKED PRODUCTS (USDA SR) [A1288]
B. FOOD SOURCE [B1564] COMMON WHEAT [B3507]
C. PART OF PLANT OR ANIMAL [C0116] FRUIT OR SEED [C0165]
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] WATER ADDED [H0148]
VEGETABLE FAT OR OIL ADDED [H0263]
SALT ADDED [H0367]
WHITE SUGAR ADDED [H0749]
YEAST ADDED [H0753]
J. PRESERVATION METHOD [J0107] NO PRESERVATION METHOD USED [J0003]
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]
CEREALS CONTAINING GLUTEN AND PRODUCTS THEREOF [P0214]
R. GEOGRAPHIC PLACES AND REGIONS [R0010] CZECH REPUBLIC [R0515]
Z. ADJUNCT CHARACTERISTICS OF FOOD [Z0005]
Add item to clipboard

Skip navigation