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FCDB ID 0205

Kidney, pig, raw

Ledviny vepřové

Kidney, pig, raw

Content per 100 g edible portion

Edible conversion factor 0.95
Component name Value Unit
Energy 439 kJ
Energy 105 kcal
Fat, total (total lipid) 4.2 g
  Fatty acids, saturated g
Carbohydrate, available 0.4 g
  Sugars, total g
Protein, total 16.3 g
Salt 0.5 g

Description of this food by LanguaL codes

A0150 A0459 A0633 A0716 A0726 A0739 A0796 A1022 A1258 A1280 B1136 C0196 E0150 F0003 G0003 H0001 J0001 K0003 M0001 N0001 P0024 R0499

Description of this food by FoodEX2

A01YM

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Content per 100 g edible portion

Edible conversion factor 0.95
Component name EuroFIR ID Unit Value Reference
Proximates        
Energy ENERC kJ 439 00012
Energy ENERC kcal 105 00012
Protein, total [NCF:6.25] PROT g 16.3 00020
   Nitrogen, total NT g 2.6 00012
Fat, total (total lipid) [FACF:0.790] FAT g 4.2 00020
Carbohydrate, total CHOT g 0.4 00012
   Carbohydrate, available CHO g 0.4 00012
   Fibre, total dietary FIBT g 0 00000
Water WATER g 77.9 00020
Ethanol ALC g 0 00000
Ash (minerals) ASH g 1.2 00020
Vitamins        
Vitamin B1, thiamin THIA mg 0.36 00020
Vitamin B2, riboflavin RIBF mg 2.33 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 10.8 00020
Vitamin A VITA RE 117 00012
   Retinol RETOL μg 116 00020
   beta-carotene CARTB μg 8 00002
Vitamin D VITD μg
Vitamin E VITE ATE 0.2 00012
   alpha - tocopherol TOCPHA mg 0.2 00004
Minerals        
Sodium NA mg 184 00020
Magnesium MG mg 21 00020
Phosphorus P mg 260 00020
Potassium K mg 249 00020
Calcium CA mg 9 00020
Iron FE mg 6.8 00020
Copper CU mg
Zinc ZN mg
Selenium SE μg
Iodine ID μg
Salt NACL g 0.5 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 0.45 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 380 00020
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:

0205 Kidney, pig, raw
Classification facets Descriptors
A. PRODUCT TYPE [A0361] MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) [A0150]
MEAT AND MEAT PRODUCTS (CIAA) [A0459]
MEAT AND MEAT PRODUCTS (CCFAC) [A0633]
26 OFFALS (EFG) [A0716]
03 MEAT AND MEAT PRODUCTS (EUROCODE2) [A0726]
032 EDIBLE OFFAL (MAMMALIAN) (MO) (CCPR) [A0739]
OFFAL (EUROFIR) [A0796]
10000009 - MEAT/POULTRY/GAME/BATRACHIAN - UNPREPARED/UNPROCESSED (PERISHABLE) (G
1010000 - MEAT (EC) [A1258]
1000 PORK PRODUCTS (USDA SR) [A1280]
B. FOOD SOURCE [B1564] SWINE [B1136]
C. PART OF PLANT OR ANIMAL [C0116] KIDNEY [C0196]
E. PHYSICAL STATE, SHAPE OR FORM [E0113] WHOLE, NATURAL SHAPE [E0150]
F. EXTENT OF HEAT TREATMENT [F0011] NOT HEAT-TREATED [F0003]
G. COOKING METHOD [G0002] COOKING METHOD NOT APPLICABLE [G0003]
H. TREATMENT APPLIED [H0111] TREATMENT APPLIED NOT KNOWN [H0001]
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] CONTINENTAL CLIMATIC ZONE [R0499]
Z. ADJUNCT CHARACTERISTICS OF FOOD [Z0005]
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