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FCDB ID 0162

Vegetable cream sauce with beef and dumplings

Omáčka svíčková, maso hovězí vařené, knedlík houskový

Vegetable cream sauce with beef and dumplings

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Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 768 kJ
Energy 183 kcal
Fat, total (total lipid) 7.3 g
  Fatty acids, saturated 4.37 g
Carbohydrate, available 19.3 g
  Sugars, total 1.3 g
Protein, total 9.4 g
Salt 0.7 g

Description of this food by LanguaL codes

A0139 A0467 A0641 A0660 A0722 A0735 A0861 A1258 A1292 B1161 C0268 E0110 F0014 G0012 H0148 H0151 H0184 H0186 H0191 H0212 H0271 H0296 H0753 J0001 K0003 M0003 N0040 N0041 P0024 R0515 Z0109

Description of this food by FoodEX2

A03VV#F28.A07GL$F04.A01QX$F04.A16FF$F04.A044A$F04.A00QF

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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 768 00012
Energy ENERC kcal 183 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 7.3 00016, 00040
Carbohydrate, total CHOT g 20.5 00016, 00040
   Carbohydrate, available CHO g 19.3 00016, 00040
   Fibre, total dietary FIBT g 1.2 00016, 00040
Water WATER g 61.3 00016, 00040
Ethanol ALC g 0 00016, 00040
Ash (minerals) ASH g 1.5 00016, 00040
Vitamins        
Vitamin B1, thiamin THIA mg 0.05 00016, 00040
Vitamin B2, riboflavin RIBF mg 0.11 00016, 00040
Niacin equivalents NIAEQ NE
   Niacin NIA mg 1.5 00016, 00040
Folate, total FOL μg
Pantothenic acid (vitamin B5) PANTAC mg 0.32 00016, 00040
Vitamin B6 PYRXN mg 0.08 00016, 00040
Vitamin B12 VITB12 μg
Vitamin C VITC mg 0.2 00016, 00040
Vitamin A VITA RE 45 00016, 00040
   Retinol RETOL μg 35 00016, 00040
   beta-carotene CARTB μg 123 00016, 00040
Vitamin D VITD μg
Vitamin E VITE ATE 0.21 00016, 00040
   alpha - tocopherol TOCPHA mg 0.21 00016, 00040
Minerals        
Sodium NA mg 290 00016, 00040
Magnesium MG mg 15 00016, 00040
Phosphorus P mg 111 00016, 00040
Potassium K mg 195 00016, 00040
Calcium CA mg 45 00016, 00040
Iron FE mg 0.8 00016, 00040
Copper CU mg
Zinc ZN mg 1.33 00016, 00040
Selenium SE μg
Iodine ID μg
Salt NACL g 0.7 00012
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g 1.3 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 4.37 00016, 00040
   C 4:0 F4:0 g 0.09 00016, 00040
   C 6:0 F6:0 g 0.11 00016, 00040
   C 8:0 F8:0 g 0.08 00016, 00040
   C 10:0 F10:0 g 0.17 00016, 00040
   C 12:0 F12:0 g 0.20 00016, 00040
   C 13:0 F13:0 g 0 00016, 00040
   C 14:0 F14:0 g 0.62 00016, 00040
   C 15:0 F15:0 g 0.06 00016, 00040
   C 16:0 F16:0 g 2.16 00016, 00040
   C 17:0 F17:0 g 0.03 00016, 00040
   C 18:0 F18:0 g 0.82 00016, 00040
   C 20:0 F20:0 g 0.01 00016, 00040
   C 22:0 F22:0 g 0 00016, 00040
Fatty acids, monounsaturated FAMS g 2.20 00016, 00040
   C 14:1 F14:1CN5 g 0.06 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 1.96 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 0.41 00016, 00040
n-6 fatty acids FACN6 g 0.35 00012
   C 18:2, n-6 F18:2CN6 g 0.35 00016, 00040
   C 18:3, n-6 F18:3CN6 g
   C 20:4, n-6 F20:4CN6 g
n-3 fatty acids FACN3 g 0.05 00012
   C 18:3, n-3 F18:3CN3 g 0.05 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 29 00016, 00040
Amino acids        
Glycine GLY mg 563 00016, 00040
Alanine ALA mg 599 00016, 00040
Valine VAL mg 581 00016, 00040
Leucine LEU mg 905 00016, 00040
Isoleucine ILE mg 515 00016, 00040
Serine SER mg 482 00016, 00040
Threonine THR mg 467 00016, 00040
Lysine LYS mg 668 00016, 00040
Aspartic acid ASP mg 868 00016, 00040
Glutamic acid GLU mg 2336 00016, 00040
Arginine ARG mg 633 00016, 00040
Cystine CYS mg 183 00016, 00040
Methionine MET mg 260 00016, 00040
Phenylalanine PHE mg 502 00016, 00040
Tyrosine TYR mg 434 00016, 00040
Tryptophan TRP mg
Histidine HIS mg 345 00016, 00040
Proline PRO mg 747 00016, 00040


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

0162 Vegetable cream sauce with 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]
1010000 - MEAT (EC) [A1258]
2200 MEALS, ENTREES, AND SIDEDISHES (USDA SR) [A1292]
B. FOOD SOURCE [B1564] CATTLE [B1161]
C. PART OF PLANT OR ANIMAL [C0116] SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN [C0268]
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]
H. TREATMENT APPLIED [H0111] WATER ADDED [H0148]
SPICE OR HERB ADDED [H0151]
MILK ADDED [H0184]
EGG ADDED [H0186]
MEAT ADDED [H0191]
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]
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