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FCDB ID 0247

Pepper, sterilized

Paprika sterilovaná

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 127 kJ
Energy 30 kcal
Fat, total (total lipid) 0.2 g
  Fatty acids, saturated g
Carbohydrate, available 5.4 g
  Sugars, total g
Protein, total 0.7 g
Salt 0.7 g

Description of this food by LanguaL codes

A0152 A0455 A0629 A0662 A0705 A0731 A0860 A1182 A1230 A1281 B1250 C0140 E0152 F0014 G0003 H0173 H0200 J0123 K0010 K0017 M0194 N0001 P0024

Description of this food by FoodEX2

A00JA#F28.A07HZ

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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 127 00012
Energy ENERC kcal 30 00012
Protein, total [NCF:6.25] PROT g 0.7 00020
   Nitrogen, total NT g 0.1 00012
Fat, total (total lipid) [FACF:0.000] FAT g 0.2 00020
Carbohydrate, total CHOT g 7.4 00012
   Carbohydrate, available CHO g 5.4 00012
   Fibre, total dietary FIBT g 2 00020
Water WATER g 91.3 00004
Ethanol ALC g 0 00000
Ash (minerals) ASH g 0.4 00020
Vitamins        
Vitamin B1, thiamin THIA mg 0.02 00020
Vitamin B2, riboflavin RIBF mg 0.03 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 81.2 00002
Vitamin A VITA RE 67 00012
   Retinol RETOL μg 0 00002
   beta-carotene CARTB μg 800 00002
Vitamin D VITD μg
Vitamin E VITE ATE
   alpha - tocopherol TOCPHA mg
Minerals        
Sodium NA mg 291 00002
Magnesium MG mg 15 00004
Phosphorus P mg 23 00020
Potassium K mg 146 00004
Calcium CA mg 16 00020
Iron FE mg 0.3 00020
Copper CU mg
Zinc ZN mg
Selenium SE μg
Iodine ID μg
Salt NACL g 0.7 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 0 00012
   C 18:2, n-6 F18:2CN6 g 0 00036
   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 00000
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:

0247 Pepper, sterilized
Classification facets Descriptors
A. PRODUCT TYPE [A0361] VEGETABLE OR VEGETABLE PRODUCT (US CFR) [A0152]
FRUITS AND VEGETABLES (CIAA) [A0455]
FRUITS AND VEGETABLES (CCFAC) [A0629]
14 MANUFACTURED FOODS (SINGLE INGREDIENT) OF PLANT ORIGIN (CCPR) [A0662]
15 VEGETABLES, EXCLUDING POTATOES (EFG) [A0705]
08 VEGETABLES AND VEGETABLE PRODUCTS (EUROCODE2) [A0731]
CHUTNEY OR PICKLE (EUROFIR) [A0860]
10000616 - PICKLES/RELISHES/CHUTNEYS/OLIVES VARIETY PACKS (GS1 GPC) [A1182]
0230000 - FRUITING VEGETABLES (EC) [A1230]
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR) [A1281]
B. FOOD SOURCE [B1564] PEPPER, GREEN OR RED [B1250]
C. PART OF PLANT OR ANIMAL [C0116] FRUIT, PEEL PRESENT, CORE, PIT OR SEED PRESENT [C0140]
E. PHYSICAL STATE, SHAPE OR FORM [E0113] DIVIDED INTO PIECES [E0152]
F. EXTENT OF HEAT TREATMENT [F0011] FULLY HEAT-TREATED [F0014]
G. COOKING METHOD [G0002] COOKING METHOD NOT APPLICABLE [G0003]
H. TREATMENT APPLIED [H0111] SALTED [H0173]
ACIDIFIED [H0200]
J. PRESERVATION METHOD [J0107] STERILIZED BY HEAT [J0123]
K. PACKING MEDIUM [K0020] PACKED IN VINEGAR WITH SUGAR [K0010]
PACKED IN WATER [K0017]
M. CONTAINER OR WRAPPING [M0100] CAN, BOTTLE OR JAR [M0194]
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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