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FCDB ID 0159

Tomato sauce with boiled beef and dumplings

Omáčka rajčatová, maso hovězí vařené, knedlík houskový

Tomato sauce with boiled beef and dumplings

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Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 661 kJ
Energy 157 kcal
Fat, total (total lipid) 5.7 g
  Fatty acids, saturated 3.18 g
Carbohydrate, available 16.5 g
  Sugars, total 2.1 g
Protein, total 9.4 g
Salt 0.9 g

Description of this food by LanguaL codes

A0139 A0467 A0641 A0660 A0722 A0735 A0861 A1227 A1292 B1579 C0174 E0110 F0014 G0014 H0151 H0184 H0186 H0191 H0212 H0271 H0319 H0350 H0753 J0003 K0003 M0003 N0040 N0041 P0024 R0515 Z0109

Description of this food by FoodEX2

A03VV#F28.A07GL$F04.A01QX$F04.A16FF$F04.A044C

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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 661 00012
Energy ENERC kcal 157 00012
Protein, total [NCF:6.25] PROT g 9.4 00016, 00040
   Nitrogen, total NT g 1.5 00016, 00040
Fat, total (total lipid) [FACF:0.000] FAT g 5.7 00016, 00040
Carbohydrate, total CHOT g 17.7 00016, 00040
   Carbohydrate, available CHO g 16.5 00016, 00040
   Fibre, total dietary FIBT g 1.2 00016, 00040
Water WATER g 65.8 00016, 00040
Ethanol ALC g 0 00016, 00040
Ash (minerals) ASH g 1.4 00016, 00040
Vitamins        
Vitamin B1, thiamin THIA mg 0.04 00016, 00040
Vitamin B2, riboflavin RIBF mg 0.09 00016, 00040
Niacin equivalents NIAEQ NE
   Niacin NIA mg 1.3 00016, 00040
Folate, total FOL μg
Pantothenic acid (vitamin B5) PANTAC mg 0.26 00016, 00040
Vitamin B6 PYRXN mg 0.07 00016, 00040
Vitamin B12 VITB12 μg
Vitamin C VITC mg 0.2 00016, 00040
Vitamin A VITA RE 51 00016, 00040
   Retinol RETOL μg 24 00016, 00040
   beta-carotene CARTB μg 321 00016, 00040
Vitamin D VITD μg
Vitamin E VITE ATE 0.30 00016, 00040
   alpha - tocopherol TOCPHA mg 0.30 00016, 00040
Minerals        
Sodium NA mg 375 00016, 00040
Magnesium MG mg 12 00016, 00040
Phosphorus P mg 73 00016, 00040
Potassium K mg 157 00016, 00040
Calcium CA mg 27 00016, 00040
Iron FE mg 1.2 00016, 00040
Copper CU mg
Zinc ZN mg 0.41 00016, 00040
Selenium SE μg
Iodine ID μg
Salt NACL g 0.9 00012
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g 2.1 00016, 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 3.18 00016, 00040
   C 4:0 F4:0 g 0.06 00016, 00040
   C 6:0 F6:0 g 0.08 00016, 00040
   C 8:0 F8:0 g 0.06 00016, 00040
   C 10:0 F10:0 g 0.13 00016, 00040
   C 12:0 F12:0 g 0.15 00016, 00040
   C 13:0 F13:0 g 0 00016, 00040
   C 14:0 F14:0 g 0.45 00016, 00040
   C 15:0 F15:0 g 0.05 00016, 00040
   C 16:0 F16:0 g 1.61 00016, 00040
   C 17:0 F17:0 g 0.03 00016, 00040
   C 18:0 F18:0 g 0.55 00016, 00040
   C 20:0 F20:0 g 0 00016, 00040
   C 22:0 F22:0 g 0 00016, 00040
Fatty acids, monounsaturated FAMS g 1.90 00016, 00040
   C 14:1 F14:1CN5 g 0.04 00016, 00040
   C 16:1 F16:1CN7 g 0.16 00016, 00040
   C 17:1 F17:1 g 0 00016, 00040
   C 18:1, n-9 F18:1CN9 g 1.67 00016, 00040
   C 20:1, n-11 F20:1CN11 g 0.02 00016, 00040
   C 22:1, n-9 F22:1CN9 g 0 00016, 00040
Fatty acids, polyunsaturated FAPU g 0.27 00016, 00040
n-6 fatty acids FACN6 g 0.23 00012
   C 18:2, n-6 F18:2CN6 g 0.23 00016, 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 00016, 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 00016, 00040
   C 18:1, n-9 trans F18:1TN9 g 0.01 00016, 00040
   C 18:2, n-6 trans F18:2 TTN6 g 0 00016, 00040
Cholesterol CHORL mg 28 00016, 00040
Amino acids        
Glycine GLY mg 473 00016, 00040
Alanine ALA mg 520 00016, 00040
Valine VAL mg 485 00016, 00040
Leucine LEU mg 790 00016, 00040
Isoleucine ILE mg 441 00016, 00040
Serine SER mg 415 00016, 00040
Threonine THR mg 410 00016, 00040
Lysine LYS mg 554 00016, 00040
Aspartic acid ASP mg 790 00016, 00040
Glutamic acid GLU mg 2035 00016, 00040
Arginine ARG mg 564 00016, 00040
Cystine CYS mg 180 00016, 00040
Methionine MET mg 230 00016, 00040
Phenylalanine PHE mg 439 00016, 00040
Tyrosine TYR mg 369 00016, 00040
Tryptophan TRP mg
Histidine HIS mg 291 00016, 00040
Proline PRO mg 634 00016, 00040


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

0159 Tomato sauce with boiled beef and dumplings
Classification facets Descriptors
A. PRODUCT TYPE [A0361] MULTICOMPONENT MEAL (US CFR) [A0139]
OTHER FOODS (CIAA) [A0467]
COMPOSITE FOODS (CCFAC) [A0641]
12 SECONDARY FOOD COMMODITIES OF PLANT ORIGIN (CCPR) [A0660]
32 MISCELLANEOUS FOODS (EFG) [A0722]
12 MISCELLANEOUS FOODS (EUROCODE2) [A0735]
PREPARED FOOD PRODUCT (EUROFIR) [A0861]
0200000 - 2. VEGETABLES FRESH OR FROZEN (EC) [A1227]
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 SOLID PIECES [E0110]
F. EXTENT OF HEAT TREATMENT [F0011] FULLY HEAT-TREATED [F0014]
G. COOKING METHOD [G0002] BOILED [G0014]
H. TREATMENT APPLIED [H0111] SPICE OR HERB ADDED [H0151]
MILK ADDED [H0184]
EGG ADDED [H0186]
MEAT ADDED [H0191]
VEGETABLE ADDED [H0212]
BUTTER ADDED [H0271]
WHEAT ADDED [H0319]
TOMATO ADDED [H0350]
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] NO CONTAINER OR WRAPPING USED [M0003]
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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