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FCDB ID 1204

Basil seeds

Semena, bazalková

Ocimum basilicum

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 1256 kJ
Energy 306 kcal
Fat, total (total lipid) 14.1 g
  Fatty acids, saturated 1.26 g
Carbohydrate, available 2.6 g
  Sugars, total 0.8 g
Protein, total 14.5 g
Salt 0.01 g

Description of this food by LanguaL codes

A0113 A0689 A0722 A0735 A0857 A1249 A1272 B1158 C0155 E0150 F0003 G0003 H0003 J0001 K0003 M0001 N0001 P0024 R0001

Description of this food by FoodEX2

A017X#F01.A05NC

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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 1256 00012
Energy ENERC kcal 306 00012
Protein, total [NCF:6.25] PROT g 14.5 00012
   Nitrogen, total NT g 2.31 00105
Fat, total (total lipid) [FACF:0.956] FAT g 14.1 00105
Carbohydrate, total CHOT g 58.0 00012
   Carbohydrate, available CHO g 2.6 00012
   Fibre, total dietary FIBT g 55.4 00105
Water WATER g 8.0 00105
Ethanol ALC g
Ash (minerals) ASH g 5.5 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 4 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 0.8 00012
   Fructose FRUS g 0.13 00105
   Glucose GLUS g 0.11 00105
   Lactose LACS g 0 00000
   Maltose MALS g 0 00105
   Saccharose SUCS g 0.58 00105
Starch STARCH g
Organic acids OA g
Polyols POLY g
Fatty acids and cholesterol        
Fatty acids, saturated FASAT g 1.26 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 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 0.83 00105
   C 17:0 F17:0 g 0 00105
   C 18:0 F18:0 g 0.42 00105
   C 20:0 F20:0 g 0 00105
   C 22:0 F22:0 g 0 00105
Fatty acids, monounsaturated FAMS g 2.50 00012
   C 14:1 F14:1CN5 g 0 00105
   C 16:1 F16:1CN7 g 0.02 00105
   C 17:1 F17:1 g 0 00105
   C 18:1, n-9 F18:1CN9 g 2.48 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 9.75 00012
n-6 fatty acids FACN6 g 2.61 00012
   C 18:2, n-6 F18:2CN6 g 2.61 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 7.14 00012
   C 18:3, n-3 F18:3CN3 g 7.14 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:

1204 Basil seeds
Classification facets Descriptors
A. PRODUCT TYPE [A0361] SPICE OR HERB (US CFR) [A0113]
028 SPICES (HS) (CODEX) [A0689]
32 MISCELLANEOUS FOODS (EFG) [A0722]
12 MISCELLANEOUS FOODS (EUROCODE2) [A0735]
HERB OR SPICE (EUROFIR) [A0857]
0810000 - SPICES, SEEDS (EC) [A1249]
0200 SPICES AND HERBS (USDA SR) [A1272]
B. FOOD SOURCE [B1564] BASIL, SWEET [B1158]
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] NOT HEAT-TREATED [F0003]
G. COOKING METHOD [G0002] COOKING METHOD NOT APPLICABLE [G0003]
H. TREATMENT APPLIED [H0111] NO TREATMENT APPLIED [H0003]
J. PRESERVATION METHOD [J0107] PRESERVATION METHOD NOT KNOWN [J0001]
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] GEOGRAPHIC PLACE OR REGION NOT KNOWN [R0001]
Z. ADJUNCT CHARACTERISTICS OF FOOD [Z0005]
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