Centre for Food Composition Database | Czech Food Composition Database, Version 9.24

ÚZEI

You are here Homepage » Food » Sauce, tomato sauce, model recipe

FCDB ID 0153

Sauce, tomato sauce, model recipe

Omáčka rajčatová, modelová receptura

Sauce, tomato sauce, model recipe

A photo gallery (5)

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 444 kJ
Energy 107 kcal
Fat, total (total lipid) 8.0 g
  Fatty acids, saturated 5.26 g
Carbohydrate, available 6.3 g
  Sugars, total 3.2 g
Protein, total 1.9 g
Salt 1.3 g

Description of this food by LanguaL codes

A0139 A0463 A0641 A0722 A0735 A0760 A0861 A1230 A1292 B1579 C0174 E0135 F0014 G0014 H0148 H0151 H0200 H0212 H0271 H0319 H0349 J0003 K0003 M0001 N0024 N0040 P0024 R0515 Z0109

Description of this food by FoodEX2

A044C#F04.A003Y$F04.A00HC$F04.A042Z$F04.A039C$F22.A07SS

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 444 00012
Energy ENERC kcal 107 00012
Protein, total [NCF:6.25] PROT g 1.9 00012
   Nitrogen, total NT g 0.3 00040
Fat, total (total lipid) [FACF:0.960] FAT g 8.0 00040
Carbohydrate, total CHOT g 7.4 00012
   Carbohydrate, available CHO g 6.3 00012
   Fibre, total dietary FIBT g 1.1 00015, 00040
Water WATER g 81.1 00040
Ethanol ALC g 0 00000
Ash (minerals) ASH g 1.6 00040
Vitamins        
Vitamin B1, thiamin THIA mg 0.02 00040
Vitamin B2, riboflavin RIBF mg 0.02 00040
Niacin equivalents NIAEQ NE
   Niacin NIA mg 0.5 00040
Folate, total FOL μg
Pantothenic acid (vitamin B5) PANTAC mg 0.18 00040
Vitamin B6 PYRXN mg 0.07 00040
Vitamin B12 VITB12 μg
Vitamin C VITC mg 0.4 00040
Vitamin A VITA RE 107 00012
   Retinol RETOL μg 47 00040
   beta-carotene CARTB μg 720 00040
Vitamin D VITD μg
Vitamin E VITE ATE 0.40 00012
   alpha - tocopherol TOCPHA mg 0.40 00040
Minerals        
Sodium NA mg 528 00040
Magnesium MG mg 9 00040
Phosphorus P mg 23 00040
Potassium K mg 161 00040
Calcium CA mg 15 00040
Iron FE mg 0.3 00040
Copper CU mg
Zinc ZN mg 0.20 00040
Selenium SE μg
Iodine ID μg
Salt NACL g 1.3 00012
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g 3.2 00015, 00040
   Fructose FRUS g
   Glucose GLUS g
   Lactose LACS g
   Maltose MALS g
   Saccharose SUCS g
Starch STARCH g
Organic acids OA g
Polyols POLY g
Fatty acids and cholesterol        
Fatty acids, saturated FASAT g 5.26 00012
   C 4:0 F4:0 g 0.13 00040
   C 6:0 F6:0 g 0.18 00040
   C 8:0 F8:0 g 0.12 00040
   C 10:0 F10:0 g 0.27 00040
   C 12:0 F12:0 g 0.31 00040
   C 13:0 F13:0 g 0 00040
   C 14:0 F14:0 g 0.87 00040
   C 15:0 F15:0 g 0.09 00040
   C 16:0 F16:0 g 2.45 00040
   C 17:0 F17:0 g 0.04 00040
   C 18:0 F18:0 g 0.76 00040
   C 20:0 F20:0 g 0.01 00040
   C 22:0 F22:0 g 0 00040
Fatty acids, monounsaturated FAMS g 2.08 00012
   C 14:1 F14:1CN5 g 0.07 00040
   C 16:1 F16:1CN7 g 0.17 00040
   C 17:1 F17:1 g 0 00040
   C 18:1, n-9 F18:1CN9 g 1.82 00040
   C 20:1, n-11 F20:1CN11 g 0.02 00040
   C 22:1, n-9 F22:1CN9 g 0 00040
Fatty acids, polyunsaturated FAPU g 0.29 00012
n-6 fatty acids FACN6 g 0.24 00012
   C 18:2, n-6 F18:2CN6 g 0.24 00040
   C 18:3, n-6 F18:3CN6 g
   C 20:4, n-6 F20:4CN6 g
n-3 fatty acids FACN3 g 0.04 00012
   C 18:3, n-3 F18:3CN3 g 0.04 00040
   C 20:5, n-3 (EPA) F20:5CN3 g
   C 22:5, n-3 (DPA) F22:5CN3 g
   C 22:6, n-3 (DHA) F22:6CN3 g
Fatty acids, trans- FATRN g 0.03 00012
   C 18:1, n-9 trans F18:1TN9 g 0.03 00040
   C 18:2, n-6 trans F18:2 TTN6 g 0 00040
Cholesterol CHORL mg 14 00040
Amino acids        
Glycine GLY mg 146 00040
Alanine ALA mg 84 00040
Valine VAL mg 56 00040
Leucine LEU mg 84 00040
Isoleucine ILE mg 42 00040
Serine SER mg 61 00040
Threonine THR mg 48 00040
Lysine LYS mg 78 00040
Aspartic acid ASP mg 124 00040
Glutamic acid GLU mg 464 00040
Arginine ARG mg 87 00040
Cystine CYS mg 26 00040
Methionine MET mg 19 00040
Phenylalanine PHE mg 60 00040
Tyrosine TYR mg 38 00040
Tryptophan TRP mg
Histidine HIS mg 32 00040
Proline PRO mg 153 00040


A list of attached LanguaL ™ descriptors for the food item:

0153 Sauce, tomato sauce, model recipe
Classification facets Descriptors
A. PRODUCT TYPE [A0361] MULTICOMPONENT MEAL (US CFR) [A0139]
SALTS AND SPICES, SOUPS, SAUCES AND SALADS, PROTEIN PRODUCTS ETC. (CIAA) [A0463]
COMPOSITE FOODS (CCFAC) [A0641]
32 MISCELLANEOUS FOODS (EFG) [A0722]
12 MISCELLANEOUS FOODS (EUROCODE2) [A0735]
059 MISCELLANEAOUS SECONDARY FOOD COMMODITIES OF PLANT ORIGIN (SM) (CCPR) [A076
PREPARED FOOD PRODUCT (EUROFIR) [A0861]
0230000 - FRUITING VEGETABLES (EC) [A1230]
2200 MEALS, ENTREES, AND SIDEDISHES (USDA SR) [A1292]
B. FOOD SOURCE [B1564] VEGETABLE-PRODUCING PLANT [B1579]
C. PART OF PLANT OR ANIMAL [C0116] PART OF PLANT [C0174]
E. PHYSICAL STATE, SHAPE OR FORM [E0113] SEMILIQUID WITH SMOOTH CONSISTENCY [E0135]
F. EXTENT OF HEAT TREATMENT [F0011] FULLY HEAT-TREATED [F0014]
G. COOKING METHOD [G0002] BOILED [G0014]
H. TREATMENT APPLIED [H0111] WATER ADDED [H0148]
SPICE OR HERB ADDED [H0151]
ACIDIFIED [H0200]
VEGETABLE ADDED [H0212]
BUTTER ADDED [H0271]
WHEAT ADDED [H0319]
ONION ADDED [H0349]
J. PRESERVATION METHOD [J0107] NO PRESERVATION METHOD USED [J0003]
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] COATING ENAMEL [N0024]
GLASS [N0040]
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] HOME PREPARED [Z0109]
Add item to clipboard

Photo gallery

1
1

Skip navigation