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FCDB ID 0020

Salad, egg, retail

Salát vajíčkový, trh

Salad, egg, retail

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 742 kJ
Energy 179 kcal
Fat, total (total lipid) 15.7 g
  Fatty acids, saturated 2.24 g
Carbohydrate, available g
  Sugars, total g
Protein, total 5.5 g
Salt 0.8 g

Description of this food by LanguaL codes

A0208 A0463 A0637 A0667 A0718 A0735 A0866 A1061 A1260 A1292 B1713 C0225 E0134 F0023 G0014 H0117 H0200 H0212 H0263 H0349 J0003 K0003 M0001 N0001 P0024 R0515 Z0119

Description of this food by FoodEX2

A042B#F04.A03YE$F04.A00HC$F04.A044X$F04.A032B

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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 742 00012
Energy ENERC kcal 179 00012
Protein, total [NCF:6.25] PROT g 5.5 00012
   Nitrogen, total NT g 0.9 00010
Fat, total (total lipid) [FACF:0.956] FAT g 15.7 00011
Carbohydrate, total CHOT g 4.0 00012
   Carbohydrate, available CHO g
   Fibre, total dietary FIBT g
Water WATER g 73.4 00011
Ethanol ALC g 0 00000
Ash (minerals) ASH g 1.4 00010
Vitamins        
Vitamin B1, thiamin THIA mg 0.05 00011
Vitamin B2, riboflavin RIBF mg 0.13 00011
Niacin equivalents NIAEQ NE
   Niacin NIA mg 0.4 00011
Folate, total FOL μg
Pantothenic acid (vitamin B5) PANTAC mg
Vitamin B6 PYRXN mg 0.09 00011
Vitamin B12 VITB12 μg
Vitamin C VITC mg 0 00009
Vitamin A VITA RE 33 00012
   Retinol RETOL μg 30 00010
   beta-carotene CARTB μg 40 00010
Vitamin D VITD μg
Vitamin E VITE ATE 3.56 00012
   alpha - tocopherol TOCPHA mg 3.56 00010
Minerals        
Sodium NA mg 303 00011
Magnesium MG mg 10 00011
Phosphorus P mg 77 00011
Potassium K mg 148 00011
Calcium CA mg 25 00011
Iron FE mg 0.5 00011
Copper CU mg 0.04 00011
Zinc ZN mg 0.44 00011
Selenium SE μg
Iodine ID μg 14.6 00011
Salt NACL g 0.8 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 2.24 00012
   C 4:0 F4:0 g 0 00010
   C 6:0 F6:0 g 0 00010
   C 8:0 F8:0 g 0 00010
   C 10:0 F10:0 g 0 00010
   C 12:0 F12:0 g 0 00010
   C 13:0 F13:0 g
   C 14:0 F14:0 g 0.06 00010
   C 15:0 F15:0 g
   C 16:0 F16:0 g 1.55 00010
   C 17:0 F17:0 g
   C 18:0 F18:0 g 0.52 00010
   C 20:0 F20:0 g 0.07 00010
   C 22:0 F22:0 g 0.04 00010
Fatty acids, monounsaturated FAMS g 9.08 00012
   C 14:1 F14:1CN5 g 0.01 00010
   C 16:1 F16:1CN7 g 0.17 00010
   C 17:1 F17:1 g
   C 18:1, n-9 F18:1CN9 g 8.65 00010
   C 20:1, n-11 F20:1CN11 g 0.18 00010
   C 22:1, n-9 F22:1CN9 g 0.07 00010
Fatty acids, polyunsaturated FAPU g 3.37 00012
n-6 fatty acids FACN6 g 2.56 00012
   C 18:2, n-6 F18:2CN6 g 2.56 00010
   C 18:3, n-6 F18:3CN6 g
   C 20:4, n-6 F20:4CN6 g
n-3 fatty acids FACN3 g 0.81 00012
   C 18:3, n-3 F18:3CN3 g 0.81 00010
   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
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:

0020 Salad, egg, retail
Classification facets Descriptors
A. PRODUCT TYPE [A0361] SALAD (US CFR) [A0208]
SALTS AND SPICES, SOUPS, SAUCES AND SALADS, PROTEIN PRODUCTS ETC. (CIAA) [A0463]
SALTS AND SPICES, SOUPS, SAUCES AND SALADS, PROTEIN PRODUCTS ETC. (CCFAC) [A0637
19 MANUFACTURED FOOD (MULTI-INGREDIENT) OF ANIMAL ORIGIN (CCPR) [A0667]
28 EGGS (EFG) [A0718]
12 MISCELLANEOUS FOODS (EUROCODE2) [A0735]
PREPARED SALAD (EUROFIR) [A0866]
50190000 - PREPARED/PRESERVED FOODS (GS1 GPC) [A1061]
1030000 - BIRDS EGGS (EC) [A1260]
2200 MEALS, ENTREES, AND SIDEDISHES (USDA SR) [A1292]
B. FOOD SOURCE [B1564] HEN [B1713]
C. PART OF PLANT OR ANIMAL [C0116] WHOLE EGG WITHOUT SHELL [C0225]
E. PHYSICAL STATE, SHAPE OR FORM [E0113] SEMISOLID WITH SOLID PIECES [E0134]
F. EXTENT OF HEAT TREATMENT [F0011] HEAT-TREATED, MULTIPLE COMPONENTS, DIFFERENT DEGREES OF TREATMENT [F0023]
G. COOKING METHOD [G0002] BOILED [G0014]
H. TREATMENT APPLIED [H0111] FLAVORING OR TASTE INGREDIENT ADDED [H0117]
ACIDIFIED [H0200]
VEGETABLE ADDED [H0212]
VEGETABLE FAT OR OIL ADDED [H0263]
ONION ADDED [H0349]
J. PRESERVATION METHOD [J0107] NO PRESERVATION METHOD USED [J0003]
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] CZECH REPUBLIC [R0515]
Z. ADJUNCT CHARACTERISTICS OF FOOD [Z0005] RESTAURANT OR FAST FOOD PREPARED [Z0119]
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