FCDB ID 1201
Chervil, dried
Kerblík, sušený
Anthriscus cerfolium
Content per 100 g edible portion
Edible conversion factor 1
| Component name | Value | Unit |
|---|---|---|
| Energy | 1159 | kJ |
| Energy | 277 | kcal |
| Fat, total (total lipid) | 4.1 | g |
| Fatty acids, saturated | 0.28 | g |
| Carbohydrate, available | 21.2 | g |
| Sugars, total | 10.6 | g |
| Protein, total | 26.5 | g |
| Salt | 0.01 | g |
Description of this food by LanguaL codes
A0113 A0857 A1170 A1248 A1272 B1444 C0200 E0100 F0001 G0003 H0138 J0117 K0003 M0001 N0001 P0024Description of this food by FoodEX2
A016T#F01.A05NH$F27.A00XBContent per 100 g edible portion
Edible conversion factor 1
| Component name | EuroFIR ID | Unit | Value | Reference |
|---|---|---|---|---|
| Proximates | ||||
| Energy | ENERC | kJ | 1159 | 00012 |
| Energy | ENERC | kcal | 277 | 00012 |
| Protein, total [NCF:6.25] | PROT | g | 26.5 | 00012 |
| Nitrogen, total | NT | g | 4.24 | 00105 |
| Fat, total (total lipid) [FACF:0.956] | FAT | g | 4.1 | 00105 |
| Carbohydrate, total | CHOT | g | 45.8 | 00012 |
| Carbohydrate, available | CHO | g | 21.2 | 00012 |
| Fibre, total dietary | FIBT | g | 24.6 | 00105 |
| Water | WATER | g | 10.0 | 00105 |
| Ethanol | ALC | g | ||
| Ash (minerals) | ASH | g | 13.6 | 00105 |
| 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 | 5 | 00105 |
| 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 | 0.01 | 00012 |
| Sugars, starch, polyoles, organic acids | ||||
| Sugars, total | SUGAR | g | 10.6 | 00012 |
| Fructose | FRUS | g | 1.61 | 00105 |
| Glucose | GLUS | g | 0.70 | 00105 |
| Lactose | LACS | g | 0 | 00000 |
| Maltose | MALS | g | 0 | 00105 |
| Saccharose | SUCS | g | 8.33 | 00105 |
| Starch | STARCH | g | ||
| Organic acids | OA | g | ||
| Polyols | POLY | g | ||
| Fatty acids and cholesterol | ||||
| Fatty acids, saturated | FASAT | g | 0.28 | 00012 |
| C 4:0 | F4:0 | g | 0 | 00105 |
| C 6:0 | F6:0 | g | 0 | 00105 |
| C 8:0 | F8:0 | g | 0 | 00105 |
| C 10:0 | F10:0 | g | 0 | 00105 |
| C 12:0 | F12:0 | g | 0.05 | 00105 |
| C 13:0 | F13:0 | g | 0 | 00105 |
| C 14:0 | F14:0 | g | 0 | 00105 |
| C 15:0 | F15:0 | g | 0 | 00105 |
| C 16:0 | F16:0 | g | 0.22 | 00105 |
| C 17:0 | F17:0 | g | 0 | 00105 |
| C 18:0 | F18:0 | g | 0.01 | 00105 |
| C 20:0 | F20:0 | g | 0 | 00105 |
| C 22:0 | F22:0 | g | 0 | 00105 |
| Fatty acids, monounsaturated | FAMS | g | 0.89 | 00012 |
| C 14:1 | F14:1CN5 | g | 0 | 00105 |
| C 16:1 | F16:1CN7 | g | 0.06 | 00105 |
| C 17:1 | F17:1 | g | 0 | 00105 |
| C 18:1, n-9 | F18:1CN9 | g | 0.83 | 00105 |
| C 20:1, n-11 | F20:1CN11 | g | 0 | 00105 |
| C 22:1, n-9 | F22:1CN9 | g | 0 | 00105 |
| Fatty acids, polyunsaturated | FAPU | g | 2.75 | 00012 |
| n-6 fatty acids | FACN6 | g | 0.55 | 00012 |
| C 18:2, n-6 | F18:2CN6 | g | 0.55 | 00105 |
| C 18:3, n-6 | F18:3CN6 | g | 0 | 00105 |
| C 20:4, n-6 | F20:4CN6 | g | 0 | 00105 |
| n-3 fatty acids | FACN3 | g | 2.20 | 00012 |
| C 18:3, n-3 | F18:3CN3 | g | 2.20 | 00105 |
| C 20:5, n-3 (EPA) | F20:5CN3 | g | 0 | 00105 |
| C 22:5, n-3 (DPA) | F22:5CN3 | g | ||
| C 22:6, n-3 (DHA) | F22:6CN3 | g | 0 | 00105 |
| Fatty acids, trans- | FATRN | g | 0 | 00012 |
| C 18:1, n-9 trans | F18:1TN9 | g | 0 | 00105 |
| C 18:2, n-6 trans | F18:2 TTN6 | g | 0 | 00105 |
| 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:1201 Chervil, dried |
|
|---|---|
| Classification facets | Descriptors |
| A. PRODUCT TYPE [A0361] |
SPICE OR HERB (US CFR) [A0113] HERB OR SPICE (EUROFIR) [A0857] 10000049 - HERBS/SPICES (SHELF STABLE) (GS1 GPC) [A1170] 0800000 - SPICES (EC) [A1248] 0200 SPICES AND HERBS (USDA SR) [A1272] |
| B. FOOD SOURCE [B1564] |
CHERVIL [B1444] |
| C. PART OF PLANT OR ANIMAL [C0116] |
LEAF [C0200] |
| E. PHYSICAL STATE, SHAPE OR FORM [E0113] |
DIVIDED INTO PIECES, THICKNESS <0.3 CM. [E0100] |
| 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] |
HEAT DRIED [J0117] |
| K. PACKING MEDIUM [K0020] |
NO PACKING MEDIUM USED [K0003] |
| M. CONTAINER OR WRAPPING [M0100] |
CONTAINER OR WRAPPING NOT KNOWN [M0001] |
| N. FOOD CONTACT SURFACE [N0010] |
FOOD CONTACT SURFACE NOT KNOWN [N0001] |
| 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] | |
