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FCDB ID 0203

Bread bun, Dalamánek

Dalamánek

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 1220 kJ
Energy 289 kcal
Fat, total (total lipid) 3.5 g
  Fatty acids, saturated 0.25 g
Carbohydrate, available 54.7 g
  Sugars, total 3.6 g
Protein, total 6.9 g
Salt 2.4 g
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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 1220 00012
Energy ENERC kcal 289 00012
Protein, total [NCF:6.25] PROT g 6.9 00012
   Nitrogen, total NT g 1.1 00050
Fat, total (total lipid) [FACF:0.000] FAT g 3.5 00050
Carbohydrate, total CHOT g 60.1 00012
   Carbohydrate, available CHO g 54.7 00012
   Fibre, total dietary FIBT g 5.4 00050
Water WATER g 26.4 00050
Ethanol ALC g 0 00000
Ash (minerals) ASH g 3.1 00050
Vitamins        
Vitamin B1, thiamin THIA mg 0.11 00050
Vitamin B2, riboflavin RIBF mg 0.08 00050
Niacin equivalents NIAEQ NE
   Niacin NIA mg 1.6 00050
Folate, total FOL μg
Pantothenic acid (vitamin B5) PANTAC mg 0.49 00050
Vitamin B6 PYRXN mg 0.09 00050
Vitamin B12 VITB12 μg
Vitamin C VITC mg 0 00000
Vitamin A VITA RE 0 00000
   Retinol RETOL μg 0 00000
   beta-carotene CARTB μg 0 00000
Vitamin D VITD μg
Vitamin E VITE ATE 0.94 00012
   alpha - tocopherol TOCPHA mg 0.94 00050
Minerals        
Sodium NA mg 956 00050
Magnesium MG mg 27 00050
Phosphorus P mg 112 00050
Potassium K mg 165 00050
Calcium CA mg 93 00050
Iron FE mg 1.2 00050
Copper CU mg
Zinc ZN mg 0.8 00050
Selenium SE μg
Iodine ID μg
Salt NACL g 2.4 00012
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g 3.6 00012
   Fructose FRUS g 0.3 00063
   Glucose GLUS g 0.1 00063
   Lactose LACS g
   Maltose MALS g 3.2 00063
   Saccharose SUCS g 0 00063
Starch STARCH g
Organic acids OA g
Polyols POLY g
Fatty acids and cholesterol        
Fatty acids, saturated FASAT g 0.25 00050
   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 0 00050
   C 13:0 F13:0 g
   C 14:0 F14:0 g 0 00050
   C 15:0 F15:0 g 0 00050
   C 16:0 F16:0 g 0.18 00050
   C 17:0 F17:0 g 0 00050
   C 18:0 F18:0 g 0.05 00050
   C 20:0 F20:0 g 0.01 00050
   C 22:0 F22:0 g 0.01 00050
Fatty acids, monounsaturated FAMS g 1.20 00050
   C 14:1 F14:1CN5 g
   C 16:1 F16:1CN7 g 0.01 00050
   C 17:1 F17:1 g
   C 18:1, n-9 F18:1CN9 g 1.17 00050
   C 20:1, n-11 F20:1CN11 g 0.02 00050
   C 22:1, n-9 F22:1CN9 g 0 00050
Fatty acids, polyunsaturated FAPU g 0.81 00050
n-6 fatty acids FACN6 g 0.62 00050
   C 18:2, n-6 F18:2CN6 g 0.62 00050
   C 18:3, n-6 F18:3CN6 g
   C 20:4, n-6 F20:4CN6 g
n-3 fatty acids FACN3 g 0.19 00050
   C 18:3, n-3 F18:3CN3 g 0.19 00050
   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 00050
   C 18:1, n-9 trans F18:1TN9 g
   C 18:2, n-6 trans F18:2 TTN6 g
Cholesterol CHORL mg 0 00000
Amino acids        
Glycine GLY mg 319 00050
Alanine ALA mg 277 00050
Valine VAL mg 357 00050
Leucine LEU mg 590 00050
Isoleucine ILE mg 300 00050
Serine SER mg 414 00050
Threonine THR mg 254 00050
Lysine LYS mg 248 00050
Aspartic acid ASP mg 399 00050
Glutamic acid GLU mg 2687 00050
Arginine ARG mg 331 00050
Cystine CYS mg 332 00050
Methionine MET mg 115 00050
Phenylalanine PHE mg 426 00050
Tyrosine TYR mg 194 00050
Tryptophan TRP mg
Histidine HIS mg 184 00050
Proline PRO mg 920 00050


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

0203 Bread bun, Dalamánek
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]
VEGETABLE FAT OR OIL ADDED [H0263]
RYE ADDED [H0337]
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] 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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