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FCDB ID 0219

Tripe, ox, raw

Dršťky hovězí

Tripe, ox, raw

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 355 kJ
Energy 86 kcal
Fat, total (total lipid) 1.0 g
  Fatty acids, saturated 0.43 g
Carbohydrate, available 0 g
  Sugars, total 0 g
Protein, total 18.7 g
Salt 0.11 g

Description of this food by LanguaL codes

A0150 A0459 A0633 A0716 A0726 A0739 A0796 A1022 A1258 A1283 B1161 C0192 E0150 F0003 G0003 H0001 J0001 K0003 M0001 N0001 P0024 R0499

Description of this food by FoodEX2

A020V#F28.A07KY

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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 355 00012
Energy ENERC kcal 86 00012
Protein, total [NCF:6.25] PROT g 18.7 00012
   Nitrogen, total NT g 2.99 00072
Fat, total (total lipid) [FACF:0.916] FAT g 1.0 00072
Carbohydrate, total CHOT g 0 00012
   Carbohydrate, available CHO g 0 00012
   Fibre, total dietary FIBT g 0 00000
Water WATER g 80.4 00072
Ethanol ALC g 0 00000
Ash (minerals) ASH g 0.7 00072
Vitamins        
Vitamin B1, thiamin THIA mg 0.03 00020
Vitamin B2, riboflavin RIBF mg 0.13 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 0.09 00012
   alpha - tocopherol TOCPHA mg 0.09 00041
Minerals        
Sodium NA mg 43 00072
Magnesium MG mg 10 00020
Phosphorus P mg 70 00020
Potassium K mg 204 00020
Calcium CA mg 40 00020
Iron FE mg 1.3 00020
Copper CU mg
Zinc ZN mg
Selenium SE μg
Iodine ID μg
Salt NACL g 0.11 00012
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g 0 00000
   Fructose FRUS g 0 00000
   Glucose GLUS g 0 00000
   Lactose LACS g 0 00000
   Maltose MALS g 0 00000
   Saccharose SUCS g 0 00000
Starch STARCH g
Organic acids OA g
Polyols POLY g
Fatty acids and cholesterol        
Fatty acids, saturated FASAT g 0.43 00012
   C 4:0 F4:0 g 0 00072
   C 6:0 F6:0 g 0 00072
   C 8:0 F8:0 g 0 00072
   C 10:0 F10:0 g 0 00072
   C 12:0 F12:0 g 0 00072
   C 13:0 F13:0 g 0 00072
   C 14:0 F14:0 g 0.03 00072
   C 15:0 F15:0 g 0 00072
   C 16:0 F16:0 g 0.26 00072
   C 17:0 F17:0 g 0 00072
   C 18:0 F18:0 g 0.14 00072
   C 20:0 F20:0 g 0 00072
   C 22:0 F22:0 g 0 00072
Fatty acids, monounsaturated FAMS g 0.39 00012
   C 14:1 F14:1CN5 g 0 00072
   C 16:1 F16:1CN7 g 0.03 00072
   C 17:1 F17:1 g 0 00072
   C 18:1, n-9 F18:1CN9 g 0.37 00072
   C 20:1, n-11 F20:1CN11 g 0 00072
   C 22:1, n-9 F22:1CN9 g 0 00072
Fatty acids, polyunsaturated FAPU g 0.03 00012
n-6 fatty acids FACN6 g 0.02 00012
   C 18:2, n-6 F18:2CN6 g 0.02 00072
   C 18:3, n-6 F18:3CN6 g 0 00072
   C 20:4, n-6 F20:4CN6 g 0 00072
n-3 fatty acids FACN3 g 0 00012
   C 18:3, n-3 F18:3CN3 g 0 00072
   C 20:5, n-3 (EPA) F20:5CN3 g 0 00072
   C 22:5, n-3 (DPA) F22:5CN3 g
   C 22:6, n-3 (DHA) F22:6CN3 g 0 00072
Fatty acids, trans- FATRN g 0 00012
   C 18:1, n-9 trans F18:1TN9 g 0 00072
   C 18:2, n-6 trans F18:2 TTN6 g 0 00072
Cholesterol CHORL mg 95 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:

0219 Tripe, ox, 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]
1300 BEEF PRODUCTS (USDA SR) [A1283]
B. FOOD SOURCE [B1564] CATTLE [B1161]
C. PART OF PLANT OR ANIMAL [C0116] TRIPE [C0192]
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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