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FCDB ID 0263

Spices, ginger, ground

Koření, zázvor, mletý

Zingiber officinale

Spices, ginger, ground

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 1400 kJ
Energy 333 kcal
Fat, total (total lipid) 4.7 g
  Fatty acids, saturated g
Carbohydrate, available 59.4 g
  Sugars, total g
Protein, total 7.1 g
Salt 0.1 g

Description of this food by LanguaL codes

A0113 A0463 A0637 A0689 A0722 A0735 A0857 A1170 A1252 A1272 B1265 C0305 E0122 F0014 G0003 H0138 J0001 K0001 M0159 M0197 N0001 P0024 R0489

Description of this food by FoodEX2

A01AB#F28.A07LA

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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 1400 00012
Energy ENERC kcal 333 00012
Protein, total [NCF:6.25] PROT g 7.1 00020
   Nitrogen, total NT g 1.1 00012
Fat, total (total lipid) [FACF:0.800] FAT g 4.7 00020
Carbohydrate, total CHOT g 71.9 00012
   Carbohydrate, available CHO g 59.4 00012
   Fibre, total dietary FIBT g 12.5 00041
Water WATER g 11.3 00020
Ethanol ALC g 0 00000
Ash (minerals) ASH g 5.0 00020
Vitamins        
Vitamin B1, thiamin THIA mg 0.05 00041
Vitamin B2, riboflavin RIBF mg 0.19 00041
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 7.0 00041
Vitamin A VITA RE 7 00012
   Retinol RETOL μg 0 00041
   beta-carotene CARTB μg 88 00041
Vitamin D VITD μg
Vitamin E VITE ATE 18.02 00012
   alpha - tocopherol TOCPHA mg 18.02 00041
Minerals        
Sodium NA mg 32 00041
Magnesium MG mg 99 00020
Phosphorus P mg 148 00041
Potassium K mg 1343 00041
Calcium CA mg 116 00041
Iron FE mg 5.4 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
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 1.02 00012
   C 18:2, n-6 F18:2CN6 g 1.02 00041
   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:

0263 Spices, ginger, ground
Classification facets Descriptors
A. PRODUCT TYPE [A0361] SPICE OR HERB (US CFR) [A0113]
SALTS AND SPICES, SOUPS, SAUCES AND SALADS, PROTEIN PRODUCTS ETC. (CIAA) [A0463]
SALTS AND SPICES, SOUPS, SAUCES AND SALADS, PROTEIN PRODUCTS ETC. (CCFAC) [A0637
028 SPICES (HS) (CODEX) [A0689]
32 MISCELLANEOUS FOODS (EFG) [A0722]
12 MISCELLANEOUS FOODS (EUROCODE2) [A0735]
HERB OR SPICE (EUROFIR) [A0857]
10000049 - HERBS/SPICES (SHELF STABLE) (GS1 GPC) [A1170]
0840000 - SPICES, ROOTS OR RHIZOME (EC) [A1252]
0200 SPICES AND HERBS (USDA SR) [A1272]
B. FOOD SOURCE [B1564] GINGER [B1265]
C. PART OF PLANT OR ANIMAL [C0116] RHIZOME [C0305]
E. PHYSICAL STATE, SHAPE OR FORM [E0113] DIVIDED OR DISINTEGRATED [E0122]
F. EXTENT OF HEAT TREATMENT [F0011] FULLY HEAT-TREATED [F0014]
G. COOKING METHOD [G0002] COOKING METHOD NOT APPLICABLE [G0003]
H. TREATMENT APPLIED [H0111] WATER REMOVED [H0138]
J. PRESERVATION METHOD [J0107] PRESERVATION METHOD NOT KNOWN [J0001]
K. PACKING MEDIUM [K0020] PACKING MEDIUM NOT KNOWN [K0001]
M. CONTAINER OR WRAPPING [M0100] PAPERBOARD OR PAPER CONTAINER [M0159]
BAG, SACK OR POUCH [M0197]
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] TROPICAL CLIMATIC ZONE [R0489]
Z. ADJUNCT CHARACTERISTICS OF FOOD [Z0005]
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