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FCDB ID 0161

Dill sauce with boiled beef and dumplings

Omáčka koprová, maso hovězí vařené, knedlík houskový

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Content per 100 g edible portion

Edible conversion factor 1

Component name	Value	Unit
Energy	731	kJ
Energy	174	kcal
Fat, total (total lipid)	6.1	g
Fatty acids, saturated	3.50	g
Carbohydrate, available	18.7	g
Sugars, total	2.5	g
Protein, total	10.6	g
Salt	0.7	g

Show food description by LanguaL codes

Description of this food by LanguaL codes

A0139 A0467 A0641 A0660 A0722 A0735 A0861 A1259 A1292 B1201 C0235 E0110 F0014 G0012 G0014 H0151 H0184 H0186 H0191 H0200 H0212 H0271 H0296 H0753 J0001 K0003 M0003 N0040 N0041 P0024 R0515 Z0109

Description of this food by FoodEX2

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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	731	00012
Energy	ENERC	kcal	174	00012
Protein, total [NCF:6.25]	PROT	g	10.6	00016, 00040
Nitrogen, total	NT	g	1.7	00016, 00040
Fat, total (total lipid) [FACF:0.000]	FAT	g	6.1	00016, 00040
Carbohydrate, total	CHOT	g	19.6	00016, 00040
Carbohydrate, available	CHO	g	18.7	00016, 00040
Fibre, total dietary	FIBT	g	0.9	00016, 00040
Water	WATER	g	62.3	00016, 00040
Ethanol	ALC	g	0	00016, 00040
Ash (minerals)	ASH	g	1.4	00016, 00040
Vitamins
Vitamin B1, thiamin	THIA	mg	0.05	00016, 00040
Vitamin B2, riboflavin	RIBF	mg	0.14	00016, 00040
Niacin equivalents	NIAEQ	NE
Niacin	NIA	mg	1.3	00016, 00040
Folate, total	FOL	μg
Pantothenic acid (vitamin B5)	PANTAC	mg	0.35	00016, 00040
Vitamin B6	PYRXN	mg	0.07	00016, 00040
Vitamin B12	VITB12	μg
Vitamin C	VITC	mg	0	00016, 00040
Vitamin A	VITA	RE	42	00016, 00040
Retinol	RETOL	μg	36	00016, 00040
beta-carotene	CARTB	μg	67	00016, 00040
Vitamin D	VITD	μg
Vitamin E	VITE	ATE	0.23	00016, 00040
alpha - tocopherol	TOCPHA	mg	0.23	00016, 00040
Minerals
Sodium	NA	mg	296	00016, 00040
Magnesium	MG	mg	13	00016, 00040
Phosphorus	P	mg	99	00016, 00040
Potassium	K	mg	154	00016, 00040
Calcium	CA	mg	57	00016, 00040
Iron	FE	mg	1.4	00016, 00040
Copper	CU	mg
Zinc	ZN	mg	0.50	00016, 00040
Selenium	SE	μg
Iodine	ID	μg
Salt	NACL	g	0.7	00012
Sugars, starch, polyoles, organic acids
Sugars, total	SUGAR	g	2.5	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	3.50	00016, 00040
C 4:0	F4:0	g	0.08	00016, 00040
C 6:0	F6:0	g	0.09	00016, 00040
C 8:0	F8:0	g	0.06	00016, 00040
C 10:0	F10:0	g	0.14	00016, 00040
C 12:0	F12:0	g	0.16	00016, 00040
C 13:0	F13:0	g	0	00016, 00040
C 14:0	F14:0	g	0.51	00016, 00040
C 15:0	F15:0	g	0.06	00016, 00040
C 16:0	F16:0	g	1.76	00016, 00040
C 17:0	F17:0	g	0.04	00016, 00040
C 18:0	F18:0	g	0.59	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	1.96	00016, 00040
C 14:1	F14:1CN5	g	0.05	00016, 00040
C 16:1	F16:1CN7	g	0.17	00016, 00040
C 17:1	F17:1	g	0	00016, 00040
C 18:1, n-9	F18:1CN9	g	1.73	00016, 00040
C 20:1, n-11	F20:1CN11	g	0.01	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	33	00016, 00040
Amino acids
Glycine	GLY	mg	499	00016, 00040
Alanine	ALA	mg	586	00016, 00040
Valine	VAL	mg	585	00016, 00040
Leucine	LEU	mg	948	00016, 00040
Isoleucine	ILE	mg	529	00016, 00040
Serine	SER	mg	496	00016, 00040
Threonine	THR	mg	485	00016, 00040
Lysine	LYS	mg	664	00016, 00040
Aspartic acid	ASP	mg	913	00016, 00040
Glutamic acid	GLU	mg	2321	00016, 00040
Arginine	ARG	mg	637	00016, 00040
Cystine	CYS	mg	206	00016, 00040
Methionine	MET	mg	277	00016, 00040
Phenylalanine	PHE	mg	523	00016, 00040
Tyrosine	TYR	mg	4442	00016, 00040
Tryptophan	TRP	mg
Histidine	HIS	mg	341	00016, 00040
Proline	PRO	mg	748	00016, 00040

A list of attached LanguaL ™ descriptors for the food item: 0161 Dill 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] 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 SOLID PIECES [E0110]
F. EXTENT OF HEAT TREATMENT [F0011]	FULLY HEAT-TREATED [F0014]
G. COOKING METHOD [G0002]	COOKED BY MOIST HEAT [G0012] BOILED [G0014]
H. TREATMENT APPLIED [H0111]	SPICE OR HERB ADDED [H0151] MILK ADDED [H0184] EGG ADDED [H0186] MEAT ADDED [H0191] ACIDIFIED [H0200] VEGETABLE ADDED [H0212] BUTTER ADDED [H0271] CREAM ADDED [H0296] YEAST ADDED [H0753]
J. PRESERVATION METHOD [J0107]	PRESERVATION METHOD NOT KNOWN [J0001]
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]