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FCDB ID 0195

Bread, wheat-rye, Šumava

Chléb pšenično-žitný, Šumava

Bread, wheat-rye, Šumava

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 1050 kJ
Energy 247 kcal
Fat, total (total lipid) 1.7 g
  Fatty acids, saturated g
Carbohydrate, available 49.4 g
  Sugars, total g
Protein, total 6.0 g
Salt 1.3 g

Description of this food by LanguaL codes

A0178 A0458 A0632 A0691 A0729 A0768 A0817 A0945 A1240 A1290 B1312 C0155 E0147 F0014 G0005 H0148 H0337 J0001 K0003 M0001 N0001 P0024

Description of this food by FoodEX2

A005M

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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 1050 00012
Energy ENERC kcal 247 00012
Protein, total [NCF:6.25] PROT g 6.0 00012
   Nitrogen, total NT g 1.0 00047
Fat, total (total lipid) [FACF:0.000] FAT g 1.7 00047
Carbohydrate, total CHOT g 54.5 00012
   Carbohydrate, available CHO g 49.4 00012
   Fibre, total dietary FIBT g 5.1 00047
Water WATER g 36.4 00047
Ethanol ALC g 0 00000, 00000
Ash (minerals) ASH g 1.4 00047
Vitamins        
Vitamin B1, thiamin THIA mg 0.20 00047
Vitamin B2, riboflavin RIBF mg 0.05 00047
Niacin equivalents NIAEQ NE
   Niacin NIA mg 1.0 00047
Folate, total FOL μg
Pantothenic acid (vitamin B5) PANTAC mg 0.22 00047
Vitamin B6 PYRXN mg 0.11 00047
Vitamin B12 VITB12 μg
Vitamin C VITC mg
Vitamin A VITA RE
   Retinol RETOL μg
   beta-carotene CARTB μg
Vitamin D VITD μg
Vitamin E VITE ATE 0.48 00012
   alpha - tocopherol TOCPHA mg 0.48 00047
Minerals        
Sodium NA mg 515 00047
Magnesium MG mg 38 00047
Phosphorus P mg 143 00047
Potassium K mg 165 00047
Calcium CA mg 27 00047
Iron FE mg 1.5 00047
Copper CU mg 0.17 00047
Zinc ZN mg 1.2 00047
Selenium SE μg
Iodine ID μg
Salt NACL g 1.3 00012
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g
   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
   C 4:0 F4:0 g
   C 6:0 F6:0 g
   C 8:0 F8:0 g
   C 10:0 F10:0 g
   C 12:0 F12:0 g
   C 13:0 F13:0 g
   C 14:0 F14:0 g
   C 15:0 F15:0 g
   C 16:0 F16:0 g
   C 17:0 F17:0 g
   C 18:0 F18:0 g
   C 20:0 F20:0 g
   C 22:0 F22:0 g
Fatty acids, monounsaturated FAMS g
   C 14:1 F14:1CN5 g
   C 16:1 F16:1CN7 g
   C 17:1 F17:1 g
   C 18:1, n-9 F18:1CN9 g
   C 20:1, n-11 F20:1CN11 g
   C 22:1, n-9 F22:1CN9 g
Fatty acids, polyunsaturated FAPU g
n-6 fatty acids FACN6 g
   C 18:2, n-6 F18:2CN6 g
   C 18:3, n-6 F18:3CN6 g
   C 20:4, n-6 F20:4CN6 g
n-3 fatty acids FACN3 g
   C 18:3, n-3 F18:3CN3 g
   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
   C 18:1, n-9 trans F18:1TN9 g
   C 18:2, n-6 trans F18:2 TTN6 g
Cholesterol CHORL mg
Amino acids        
Glycine GLY mg 335 00047
Alanine ALA mg 306 00047
Valine VAL mg 387 00047
Leucine LEU mg 534 00047
Isoleucine ILE mg 288 00047
Serine SER mg 373 00047
Threonine THR mg 257 00047
Lysine LYS mg 0 00047
Aspartic acid ASP mg 398 00047
Glutamic acid GLU mg 2630 00047
Arginine ARG mg 379 00047
Cystine CYS mg
Methionine MET mg 90 00047
Phenylalanine PHE mg 423 00047
Tyrosine TYR mg 242 00047
Tryptophan TRP mg
Histidine HIS mg 204 00047
Proline PRO mg 910 00047


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

0195 Bread, wheat-rye, Šumava
Classification facets Descriptors
A. PRODUCT TYPE [A0361] BREAD (US CFR) [A0178]
BAKERY WARES (CIAA) [A0458]
BAKERY WARES (CCFAC) [A0632]
01 BREAD AND ROLLS (EFG) [A0691]
06 GRAINS AND GRAIN PRODUCTS (EUROCODE2) [A0729]
078 MANUFACTURED MULTI-INGREDIENT CEREAL PRODUCTS (CP) (CCPR) [A0768]
BREAD (EUROFIR) [A0817]
10000164 - BREAD (PERISHABLE) (GS1 GPC) [A0945]
0500000 - 5. CEREALS (EC) [A1240]
2000 CEREAL GRAINS AND PASTA (USDA SR) [A1290]
B. FOOD SOURCE [B1564] WHEAT [B1312]
C. PART OF PLANT OR ANIMAL [C0116] SEED [C0155]
E. PHYSICAL STATE, SHAPE OR FORM [E0113] WHOLE, SHAPE ACHIEVED BY FORMING [E0147]
F. EXTENT OF HEAT TREATMENT [F0011] FULLY HEAT-TREATED [F0014]
G. COOKING METHOD [G0002] BAKED OR ROASTED [G0005]
H. TREATMENT APPLIED [H0111] WATER ADDED [H0148]
RYE ADDED [H0337]
J. PRESERVATION METHOD [J0107] PRESERVATION METHOD NOT KNOWN [J0001]
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] FOOD CONTACT SURFACE NOT KNOWN [N0001]
P. CONSUMER GROUP/DIETARY USE/LABEL CLAIM [P0032] HUMAN FOOD, NO AGE SPECIFICATION [P0024]
R. GEOGRAPHIC PLACES AND REGIONS [R0010]
Z. ADJUNCT CHARACTERISTICS OF FOOD [Z0005]
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