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FCDB ID 0157

Dumpling from wheat flour, yeast, model recipe

Knedlík houskový, modelová receptura

Dumpling from wheat flour, yeast, model recipe

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Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 840 kJ
Energy 198 kcal
Fat, total (total lipid) 1.4 g
  Fatty acids, saturated 0.52 g
Carbohydrate, available 37.9 g
  Sugars, total 2.0 g
Protein, total 7.5 g
Salt 0.6 g

Description of this food by LanguaL codes

A0106 A0457 A0641 A0660 A0693 A0729 A0822 A1083 A1240 A1292 B1312 C0133 E0104 F0014 G0012 H0184 H0186 H0753 J0003 K0003 M0001 N0040 N0041 P0024 R0515 Z0109

Description of this food by FoodEX2

A16FF#F28.A07GL$F04.A004Y$F04.A02LV$F04.A0F6E$F04.A049A$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 840 00012
Energy ENERC kcal 198 00012
Protein, total [NCF:6.25] PROT g 7.5 00012
   Nitrogen, total NT g 1.2 00040
Fat, total (total lipid) [FACF:0.950] FAT g 1.4 00040
Carbohydrate, total CHOT g 40.0 00012
   Carbohydrate, available CHO g 37.9 00012
   Fibre, total dietary FIBT g 2.1 00040
Water WATER g 49.9 00040
Ethanol ALC g 0 00000
Ash (minerals) ASH g 1.2 00040
Vitamins        
Vitamin B1, thiamin THIA mg 0.08 00040
Vitamin B2, riboflavin RIBF mg 0.09 00040
Niacin equivalents NIAEQ NE
   Niacin NIA mg 0.5 00040
Folate, total FOL μg
Pantothenic acid (vitamin B5) PANTAC mg 0.33 00040
Vitamin B6 PYRXN mg 0.04 00040
Vitamin B12 VITB12 μg
Vitamin C VITC mg 0 00000
Vitamin A VITA RE 6 00012
   Retinol RETOL μg 6 00040
   beta-carotene CARTB μg 2 00040
Vitamin D VITD μg
Vitamin E VITE ATE 0.25 00012
   alpha - tocopherol TOCPHA mg 0.25 00040
Minerals        
Sodium NA mg 236 00040
Magnesium MG mg 11 00040
Phosphorus P mg 80 00040
Potassium K mg 124 00040
Calcium CA mg 52 00040
Iron FE mg 0.3 00040
Copper CU mg
Zinc ZN mg 0.53 00040
Selenium SE μg
Iodine ID μg
Salt NACL g 0.6 00012
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g 2.0
   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 0.52 00012
   C 4:0 F4:0 g 0 00040
   C 6:0 F6:0 g 0.01 00040
   C 8:0 F8:0 g 0.01 00040
   C 10:0 F10:0 g 0.02 00040
   C 12:0 F12:0 g 0.02 00040
   C 13:0 F13:0 g 0 00040
   C 14:0 F14:0 g 0.07 00040
   C 15:0 F15:0 g 0.01 00040
   C 16:0 F16:0 g 0.30 00040
   C 17:0 F17:0 g 0 00040
   C 18:0 F18:0 g 0.08 00040
   C 20:0 F20:0 g 0 00040
   C 22:0 F22:0 g 0 00040
Fatty acids, monounsaturated FAMS g 0.51 00012
   C 14:1 F14:1CN5 g 0.01 00040
   C 16:1 F16:1CN7 g 0.03 00040
   C 17:1 F17:1 g 0 00040
   C 18:1, n-9 F18:1CN9 g 0.46 00040
   C 20:1, n-11 F20:1CN11 g 0.01 00040
   C 22:1, n-9 F22:1CN9 g 0 00040
Fatty acids, polyunsaturated FAPU g 0.27 00012
n-6 fatty acids FACN6 g 0.23 00012
   C 18:2, n-6 F18:2CN6 g 0.23 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 00012
   C 18:1, n-9 trans F18:1TN9 g 0 00040
   C 18:2, n-6 trans F18:2 TTN6 g 0 00040
Cholesterol CHORL mg 6 00040
Amino acids        
Glycine GLY mg 247 00040
Alanine ALA mg 239 00040
Valine VAL mg 356 00040
Leucine LEU mg 579 00040
Isoleucine ILE mg 306 00040
Serine SER mg 367 00040
Threonine THR mg 238 00040
Lysine LYS mg 307 00040
Aspartic acid ASP mg 364 00040
Glutamic acid GLU mg 2386 00040
Arginine ARG mg 294 00040
Cystine CYS mg 193 00040
Methionine MET mg 125 00040
Phenylalanine PHE mg 386 00040
Tyrosine TYR mg 252 00040
Tryptophan TRP mg
Histidine HIS mg 167 00040
Proline PRO mg 845 00040


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

0157 Dumpling from wheat flour, yeast, model recipe
Classification facets Descriptors
A. PRODUCT TYPE [A0361] PREPARED GRAIN OR STARCH PRODUCT (US CFR) [A0106]
CEREALS AND CEREAL PRODUCTS (CIAA) [A0457]
COMPOSITE FOODS (CCFAC) [A0641]
12 SECONDARY FOOD COMMODITIES OF PLANT ORIGIN (CCPR) [A0660]
03 FLOUR (EFG) [A0693]
06 GRAINS AND GRAIN PRODUCTS (EUROCODE2) [A0729]
SAVOURY CEREAL DISH (EUROFIR) [A0822]
50193300 - DOUGH BASED PRODUCTS (GS1 GPC) [A1083]
0500000 - 5. CEREALS (EC) [A1240]
2200 MEALS, ENTREES, AND SIDEDISHES (USDA SR) [A1292]
B. FOOD SOURCE [B1564] WHEAT [B1312]
C. PART OF PLANT OR ANIMAL [C0116] SEED, SKIN PRESENT, GERM PRESENT [C0133]
E. PHYSICAL STATE, SHAPE OR FORM [E0113] WHOLE AND PIECES [E0104]
F. EXTENT OF HEAT TREATMENT [F0011] FULLY HEAT-TREATED [F0014]
G. COOKING METHOD [G0002] COOKED BY MOIST HEAT [G0012]
H. TREATMENT APPLIED [H0111] MILK ADDED [H0184]
EGG ADDED [H0186]
YEAST ADDED [H0753]
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] GLASS [N0040]
METAL [N0041]
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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