Centre for Food Composition Database | Czech Food Composition Database, Version 9.24

You are here Homepage » Food » Bread, wheat, white

FCDB ID 0198

Bread, wheat, white

Chléb pšeničný bílý

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 1030 kJ
Energy 242 kcal
Fat, total (total lipid) 1.6 g
  Fatty acids, saturated g
Carbohydrate, available 46.5 g
  Sugars, total g
Protein, total 8.3 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 J0001 K0003 M0001 N0001 P0024

Description of this food by FoodEX2

A004Y

Add item to clipboard

Content per 100 g edible portion

Edible conversion factor 1
Component name EuroFIR ID Unit Value Reference
Proximates        
Energy ENERC kJ 1030 00012
Energy ENERC kcal 242 00012
Protein, total [NCF:6.25] PROT g 8.3 00020
   Nitrogen, total NT g 1.3 00012
Fat, total (total lipid) [FACF:0.000] FAT g 1.6 00020
Carbohydrate, total CHOT g 50.8 00012
   Carbohydrate, available CHO g 46.5 00012
   Fibre, total dietary FIBT g 4.3 00002
Water WATER g 37.8 00020
Ethanol ALC g 0 00000
Ash (minerals) ASH g 1.5 00020
Vitamins        
Vitamin B1, thiamin THIA mg 0.20 00020
Vitamin B2, riboflavin RIBF mg 0.08 00020
Niacin equivalents NIAEQ NE
   Niacin NIA mg
Folate, total FOL μg
Pantothenic acid (vitamin B5) PANTAC mg
Vitamin B6 PYRXN mg
Vitamin B12 VITB12 μg
Vitamin C VITC mg 0 00002
Vitamin A VITA RE 0 00012
   Retinol RETOL μg 0 00002
   beta-carotene CARTB μg 0 00002
Vitamin D VITD μg
Vitamin E VITE ATE
   alpha - tocopherol TOCPHA mg
Minerals        
Sodium NA mg 510 00020
Magnesium MG mg 24 00020
Phosphorus P mg 88 00020
Potassium K mg 115 00020
Calcium CA mg 97 00020
Iron FE mg 1.5 00020
Copper CU mg
Zinc ZN mg
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 44.0 00020
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 0.67 00012
   C 18:2, n-6 F18:2CN6 g 0.67 00020
   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 0 00002
Amino acids        
Glycine GLY mg
Alanine ALA mg
Valine VAL mg
Leucine LEU mg
Isoleucine ILE mg
Serine SER mg
Threonine THR mg
Lysine LYS mg
Aspartic acid ASP mg
Glutamic acid GLU mg
Arginine ARG mg
Cystine CYS mg
Methionine MET mg
Phenylalanine PHE mg
Tyrosine TYR mg
Tryptophan TRP mg
Histidine HIS mg
Proline PRO mg


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

0198 Bread, wheat, white
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]
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]
Add item to clipboard