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FCDB ID 0250

Vinegar, fermentative

Ocet kvasný

Vinegar, fermentative

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 139 kJ
Energy 32 kcal
Fat, total (total lipid) 0 g
  Fatty acids, saturated g
Carbohydrate, available 9.6 g
  Sugars, total g
Protein, total 0 g
Salt 0.1 g

Description of this food by LanguaL codes

A0129 A0463 A0637 A0662 A0722 A0735 A0856 A1200 A1272 B1347 C0108 E0123 F0001 G0003 H0123 J0104 K0003 M0214 N0001 P0024

Description of this food by FoodEX2

A044L

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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 139 00012
Energy ENERC kcal 32 00012
Protein, total [NCF:6.25] PROT g 0 00036
   Nitrogen, total NT g 0 00012
Fat, total (total lipid) [FACF:0.000] FAT g 0 00036
Carbohydrate, total CHOT g 9.6 00012
   Carbohydrate, available CHO g 9.6 00012
   Fibre, total dietary FIBT g 0 00000
Water WATER g 89.8 00020
Ethanol ALC g 0.5 00020
Ash (minerals) ASH g 0.1 00020
Vitamins        
Vitamin B1, thiamin THIA mg 0 00004
Vitamin B2, riboflavin RIBF mg 0 00004
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 00004
Vitamin A VITA RE 0 00012
   Retinol RETOL μg 0 00004
   beta-carotene CARTB μg 0 00004
Vitamin D VITD μg
Vitamin E VITE ATE 0 00012
   alpha - tocopherol TOCPHA mg 0 00004
Minerals        
Sodium NA mg 20 00020
Magnesium MG mg 22 00020
Phosphorus P mg 32 00020
Potassium K mg 89 00020
Calcium CA mg 15 00020
Iron FE mg 0.5 00020
Copper CU mg
Zinc ZN mg
Selenium SE μg
Iodine ID μg
Salt NACL g 0.1 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 9.6 00020
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:

0250 Vinegar, fermentative
Classification facets Descriptors
A. PRODUCT TYPE [A0361] REFINED OR PARTIALLY-REFINED FOOD PRODUCT (US CFR) [A0129]
SALTS AND SPICES, SOUPS, SAUCES AND SALADS, PROTEIN PRODUCTS ETC. (CIAA) [A0463]
SALTS AND SPICES, SOUPS, SAUCES AND SALADS, PROTEIN PRODUCTS ETC. (CCFAC) [A0637
14 MANUFACTURED FOODS (SINGLE INGREDIENT) OF PLANT ORIGIN (CCPR) [A0662]
32 MISCELLANEOUS FOODS (EFG) [A0722]
12 MISCELLANEOUS FOODS (EUROCODE2) [A0735]
SEASONING OR EXTRACT (EUROFIR) [A0856]
10000051 - VINEGARS (GS1 GPC) [A1200]
0200 SPICES AND HERBS (USDA SR) [A1272]
B. FOOD SOURCE [B1564] PLANT USED AS FOOD SOURCE [B1347]
C. PART OF PLANT OR ANIMAL [C0116] SUGAR [C0108]
E. PHYSICAL STATE, SHAPE OR FORM [E0113] LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES [E0123]
F. EXTENT OF HEAT TREATMENT [F0011] EXTENT OF HEAT TREATMENT NOT KNOWN [F0001]
G. COOKING METHOD [G0002] COOKING METHOD NOT APPLICABLE [G0003]
H. TREATMENT APPLIED [H0111] ALCOHOL-ACETIC ACID FERMENTED [H0123]
J. PRESERVATION METHOD [J0107] PRESERVED BY FERMENTATION [J0104]
K. PACKING MEDIUM [K0020] NO PACKING MEDIUM USED [K0003]
M. CONTAINER OR WRAPPING [M0100] BOTTLE [M0214]
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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