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FCDB ID 0248

Lecho, vegetable, sterilized

Lečo zeleninové, sterilované

Lecho, vegetable, sterilized

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 138 kJ
Energy 33 kcal
Fat, total (total lipid) 0.6 g
  Fatty acids, saturated g
Carbohydrate, available 5.3 g
  Sugars, total g
Protein, total 1.1 g
Salt 0.6 g

Description of this food by LanguaL codes

A0152 A0629 A0662 A0705 A0731 A0860 A1182 A1230 A1281 B1250 C0140 E0152 F0014 G0003 H0173 H0200 J0123 K0003 M0194 N0001 P0024

Description of this food by FoodEX2

A00HP#F28.A07HZ$F04.A0DMX$F04.A00JA

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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 138 00012
Energy ENERC kcal 33 00012
Protein, total [NCF:6.25] PROT g 1.1 00020
   Nitrogen, total NT g 0.2 00012
Fat, total (total lipid) [FACF:0.000] FAT g 0.6 00020
Carbohydrate, total CHOT g 6.2 00012
   Carbohydrate, available CHO g 5.3 00012
   Fibre, total dietary FIBT g 0.9 00023
Water WATER g 91.2 00020
Ethanol ALC g 0 00000
Ash (minerals) ASH g 0.9 00020
Vitamins        
Vitamin B1, thiamin THIA mg 0.04 00020
Vitamin B2, riboflavin RIBF mg 0.05 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 44.5 00020
Vitamin A VITA RE 12 00012
   Retinol RETOL μg 0 00020
   beta-carotene CARTB μg 144 00020
Vitamin D VITD μg
Vitamin E VITE ATE
   alpha - tocopherol TOCPHA mg
Minerals        
Sodium NA mg 222 00020
Magnesium MG mg 13 00020
Phosphorus P mg 24 00020
Potassium K mg 235 00020
Calcium CA mg 18 00020
Iron FE mg 1.0 00020
Copper CU mg
Zinc ZN mg
Selenium SE μg
Iodine ID μg
Salt NACL g 0.6 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 0.06 00012
   C 18:2, n-6 F18:2CN6 g 0.06 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 0 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:

0248 Lecho, vegetable, sterilized
Classification facets Descriptors
A. PRODUCT TYPE [A0361] VEGETABLE OR VEGETABLE PRODUCT (US CFR) [A0152]
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] NO PACKING MEDIUM USED [K0003]
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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