FCDB ID 1234
Romanesco broccoli
Romanesco
Brassica oleracea
Content per 100 g edible portion
Edible conversion factor 0.75
| Component name | Value | Unit |
|---|---|---|
| Energy | 130 | kJ |
| Energy | 31 | kcal |
| Fat, total (total lipid) | 0.5 | g |
| Fatty acids, saturated | 0 | g |
| Carbohydrate, available | 0.7 | g |
| Sugars, total | 0.9 | g |
| Protein, total | 4.1 | g |
| Salt | 0.01 | g |
Description of this food by LanguaL codes
A0152 A0455 A0629 A0650 A0705 A0731 B2600 C0237 E0150 F0003 G0003 H0003 J0001 K0003 M0001 N0001 P0024Description of this food by FoodEX2
A0DLKContent per 100 g edible portion
Edible conversion factor 0.75
| Component name | EuroFIR ID | Unit | Value | Reference |
|---|---|---|---|---|
| Proximates | ||||
| Energy | ENERC | kJ | 130 | 00012 |
| Energy | ENERC | kcal | 31 | 00012 |
| Protein, total [NCF:6.25] | PROT | g | 4.1 | 00012 |
| Nitrogen, total | NT | g | 0.65 | 00105 |
| Fat, total (total lipid) [FACF:0.800] | FAT | g | 0.5 | 00105 |
| Carbohydrate, total | CHOT | g | 4.3 | 00012 |
| Carbohydrate, available | CHO | g | 0.7 | 00012 |
| Fibre, total dietary | FIBT | g | 3.7 | 00105 |
| Water | WATER | g | 90.2 | 00105 |
| Ethanol | ALC | g | ||
| Ash (minerals) | ASH | g | 0.9 | 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 | 0.9 | 00012 |
| Fructose | FRUS | g | 0.60 | 00105 |
| Glucose | GLUS | g | 0.28 | 00105 |
| Lactose | LACS | g | 0 | 00000 |
| Maltose | MALS | g | 0 | 00105 |
| Saccharose | SUCS | g | 0.03 | 00105 |
| Starch | STARCH | g | ||
| Organic acids | OA | g | ||
| Polyols | POLY | g | ||
| Fatty acids and cholesterol | ||||
| Fatty acids, saturated | FASAT | g | 0 | 00012 |
| C 4:0 | F4:0 | g | 0 | 00000 |
| C 6:0 | F6:0 | g | 0 | 00000 |
| C 8:0 | F8:0 | g | 0 | 00000 |
| C 10:0 | F10:0 | g | 0 | 00000 |
| C 12:0 | F12:0 | g | 0 | 00000 |
| C 13:0 | F13:0 | g | 0 | 00000 |
| C 14:0 | F14:0 | g | 0 | 00000 |
| C 15:0 | F15:0 | g | 0 | 00000 |
| C 16:0 | F16:0 | g | 0 | 00000 |
| C 17:0 | F17:0 | g | 0 | 00000 |
| C 18:0 | F18:0 | g | 0 | 00000 |
| C 20:0 | F20:0 | g | 0 | 00000 |
| C 22:0 | F22:0 | g | 0 | 00000 |
| Fatty acids, monounsaturated | FAMS | g | 0 | 00012 |
| C 14:1 | F14:1CN5 | g | 0 | 00000 |
| C 16:1 | F16:1CN7 | g | 0 | 00000 |
| C 17:1 | F17:1 | g | 0 | 00000 |
| C 18:1, n-9 | F18:1CN9 | g | 0 | 00000 |
| C 20:1, n-11 | F20:1CN11 | g | 0 | 00000 |
| C 22:1, n-9 | F22:1CN9 | g | 0 | 00000 |
| Fatty acids, polyunsaturated | FAPU | g | 0 | 00012 |
| n-6 fatty acids | FACN6 | g | 0 | 00012 |
| C 18:2, n-6 | F18:2CN6 | g | 0 | 00000 |
| C 18:3, n-6 | F18:3CN6 | g | 0 | 00000 |
| C 20:4, n-6 | F20:4CN6 | g | 0 | 00000 |
| n-3 fatty acids | FACN3 | g | 0 | 00012 |
| C 18:3, n-3 | F18:3CN3 | g | 0 | 00000 |
| C 20:5, n-3 (EPA) | F20:5CN3 | g | 0 | 00000 |
| C 22:5, n-3 (DPA) | F22:5CN3 | g | ||
| C 22:6, n-3 (DHA) | F22:6CN3 | g | 0 | 00000 |
| Fatty acids, trans- | FATRN | g | 0 | 00012 |
| C 18:1, n-9 trans | F18:1TN9 | g | 0 | 00000 |
| C 18:2, n-6 trans | F18:2 TTN6 | g | 0 | 00000 |
| 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:1234 Romanesco broccoli |
|
|---|---|
| Classification facets | Descriptors |
| A. PRODUCT TYPE [A0361] |
VEGETABLE OR VEGETABLE PRODUCT (US CFR) [A0152] FRUITS AND VEGETABLES (CIAA) [A0455] FRUITS AND VEGETABLES (CCFAC) [A0629] 02 VEGETABLES (CCPR) [A0650] 15 VEGETABLES, EXCLUDING POTATOES (EFG) [A0705] 08 VEGETABLES AND VEGETABLE PRODUCTS (EUROCODE2) [A0731] |
| B. FOOD SOURCE [B1564] |
BROCCOFLOWER [B2600] |
| C. PART OF PLANT OR ANIMAL [C0116] |
FLORET OR FLOWER [C0237] |
| 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] | |
| Z. ADJUNCT CHARACTERISTICS OF FOOD [Z0005] | |
