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FCDB ID 0154

Sauce, horseradish cream sauce, model recipe

Omáčka křenová, modelová receptura

Sauce, horseradish cream sauce, model recipe

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Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 489 kJ
Energy 117 kcal
Fat, total (total lipid) 7.8 g
  Fatty acids, saturated 5.31 g
Carbohydrate, available 8.3 g
  Sugars, total 3.7 g
Protein, total 3.1 g
Salt 1.0 g

Description of this food by LanguaL codes

A0139 A0463 A0641 A0722 A0735 A0760 A0861 A1259 A1292 B1201 C0235 E0135 F0014 G0014 H0148 H0151 H0212 H0271 H0296 H0319 J0003 K0003 M0001 N0024 N0040 P0024 R0515 Z0109

Description of this food by FoodEX2

A044A#F04.A003Y$F04.A00QK$F04.A042Z$F04.A039C$F22.A07SS

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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 489 00012
Energy ENERC kcal 117 00012
Protein, total [NCF:6.25] PROT g 3.1 00012
   Nitrogen, total NT g 0.5 00040
Fat, total (total lipid) [FACF:0.960] FAT g 7.8 00040
Carbohydrate, total CHOT g 9.1 00012
   Carbohydrate, available CHO g 8.3 00012
   Fibre, total dietary FIBT g 0.8 00015, 00040
Water WATER g 78.3 00040
Ethanol ALC g 0 00000
Ash (minerals) ASH g 1.7 00040
Vitamins        
Vitamin B1, thiamin THIA mg 0.03 00040
Vitamin B2, riboflavin RIBF mg 0.12 00040
Niacin equivalents NIAEQ NE
   Niacin NIA mg 0.2 00040
Folate, total FOL μg
Pantothenic acid (vitamin B5) PANTAC mg 0.48 00040
Vitamin B6 PYRXN mg 0.06 00040
Vitamin B12 VITB12 μg
Vitamin C VITC mg 2.2 00040
Vitamin A VITA RE 68 00012
   Retinol RETOL μg 66 00040
   beta-carotene CARTB μg 20 00040
Vitamin D VITD μg
Vitamin E VITE ATE 0.08 00012
   alpha - tocopherol TOCPHA mg 0.08 00040
Minerals        
Sodium NA mg 413 00040
Magnesium MG mg 14 00040
Phosphorus P mg 91 00040
Potassium K mg 184 00040
Calcium CA mg 112 00040
Iron FE mg 0.2 00040
Copper CU mg
Zinc ZN mg 0.52 00040
Selenium SE μg
Iodine ID μg
Salt NACL g 1.0 00012
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g 3.7 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 5.31 00012
   C 4:0 F4:0 g 0.16 00040
   C 6:0 F6:0 g 0.17 00040
   C 8:0 F8:0 g 0.11 00040
   C 10:0 F10:0 g 0.26 00040
   C 12:0 F12:0 g 0.30 00040
   C 13:0 F13:0 g 0 00040
   C 14:0 F14:0 g 0.90 00040
   C 15:0 F15:0 g 0.09 00040
   C 16:0 F16:0 g 2.48 00040
   C 17:0 F17:0 g 0.05 00040
   C 18:0 F18:0 g 0.75 00040
   C 20:0 F20:0 g 0.01 00040
   C 22:0 F22:0 g 0 00040
Fatty acids, monounsaturated FAMS g 1.88 00012
   C 14:1 F14:1CN5 g 0.08 00040
   C 16:1 F16:1CN7 g 0.16 00040
   C 17:1 F17:1 g 0 00040
   C 18:1, n-9 F18:1CN9 g 1.64 00040
   C 20:1, n-11 F20:1CN11 g 0 00040
   C 22:1, n-9 F22:1CN9 g 0 00040
Fatty acids, polyunsaturated FAPU g 0.25 00012
n-6 fatty acids FACN6 g 0.19 00012
   C 18:2, n-6 F18:2CN6 g 0.19 00040
   C 18:3, n-6 F18:3CN6 g
   C 20:4, n-6 F20:4CN6 g
n-3 fatty acids FACN3 g 0.05 00012
   C 18:3, n-3 F18:3CN3 g 0.05 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 0.01 00012
   C 18:1, n-9 trans F18:1TN9 g 0.01 00040
   C 18:2, n-6 trans F18:2 TTN6 g 0 00040
Cholesterol CHORL mg 19 00040
Amino acids        
Glycine GLY mg 110 00040
Alanine ALA mg 131 00040
Valine VAL mg 217 00040
Leucine LEU mg 333 00040
Isoleucine ILE mg 178 00040
Serine SER mg 192 00040
Threonine THR mg 157 00040
Lysine LYS mg 232 00040
Aspartic acid ASP mg 271 00040
Glutamic acid GLU mg 804 00040
Arginine ARG mg 187 00040
Cystine CYS mg 52 00040
Methionine MET mg 82 00040
Phenylalanine PHE mg 175 00040
Tyrosine TYR mg 159 00040
Tryptophan TRP mg
Histidine HIS mg 95 00040
Proline PRO mg 357 00040


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

0154 Sauce, horseradish cream 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]
1020000 - MILK AND MILK PRODUCTS (EC) [A1259]
2200 MEALS, ENTREES, AND SIDEDISHES (USDA SR) [A1292]
B. FOOD SOURCE [B1564] COW [B1201]
C. PART OF PLANT OR ANIMAL [C0116] MILK [C0235]
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]
VEGETABLE ADDED [H0212]
BUTTER ADDED [H0271]
CREAM ADDED [H0296]
WHEAT ADDED [H0319]
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]
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