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FCDB ID 0306

Pate, liver

Paštika játrová

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 1310 kJ
Energy 312 kcal
Fat, total (total lipid) 28.0 g
  Fatty acids, saturated 9.57 g
Carbohydrate, available 1.7 g
  Sugars, total g
Protein, total 14.2 g
Salt g

Description of this food by LanguaL codes

A0217 A0459 A0633 A0667 A0716 A0726 A0798 A1016 A1258 A1277 B1297 C0176 E0119 F0014 G0003 H0227 J0123 K0003 M0194 N0001 P0024

Description of this food by FoodEX2

A026M

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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 1310 00012
Energy ENERC kcal 312 00012
Protein, total [NCF:6.25] PROT g 14.2 00041
   Nitrogen, total NT g 2.3 00012
Fat, total (total lipid) [FACF:0.000] FAT g 28.0 00041
Carbohydrate, total CHOT g 1.7 00012
   Carbohydrate, available CHO g 1.7 00012
   Fibre, total dietary FIBT g 0 00041
Water WATER g 53.9 00041
Ethanol ALC g 0 00000
Ash (minerals) ASH g 2.2 00041
Vitamins        
Vitamin B1, thiamin THIA mg 0.13 00020
Vitamin B2, riboflavin RIBF mg 0.85 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 2.0 00020
Vitamin A VITA RE 1734 00012
   Retinol RETOL μg 1734 00020
   beta-carotene CARTB μg
Vitamin D VITD μg
Vitamin E VITE ATE 0.35 00020
   alpha - tocopherol TOCPHA mg 0.35 00020
Minerals        
Sodium NA mg 970 00020
Magnesium MG mg 27 00020
Phosphorus P mg 157 00020
Potassium K mg 208 00020
Calcium CA mg 13 00020
Iron FE mg 3.9 00020
Copper CU mg
Zinc ZN mg
Selenium SE μg
Iodine ID μg
Salt NACL g
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 9.57 00041
   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 12.36 00041
   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 3.16 00041
n-6 fatty acids FACN6 g
   C 18:2, n-6 F18:2CN6 g 2.75 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 255 00041
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:

0306 Pate, liver
Classification facets Descriptors
A. PRODUCT TYPE [A0361] MEAT, POULTRY, SEAFOOD OR RELATED PRODUCT (US CFR) [A0217]
MEAT AND MEAT PRODUCTS (CIAA) [A0459]
MEAT AND MEAT PRODUCTS (CCFAC) [A0633]
19 MANUFACTURED FOOD (MULTI-INGREDIENT) OF ANIMAL ORIGIN (CCPR) [A0667]
26 OFFALS (EFG) [A0716]
03 MEAT AND MEAT PRODUCTS (EUROCODE2) [A0726]
SAUSAGE OR SIMILAR MEAT PRODUCT (EUROFIR) [A0798]
50112000 - MEAT/POULTRY/GAME/BATRACHIAN - PREPARED/PROCESSED (GS1 GPC) [A1016]
1010000 - MEAT (EC) [A1258]
0700 SAUSAGES AND LUNCHEON MEATS (USDA SR) [A1277]
B. FOOD SOURCE [B1564] ANIMAL USED AS FOOD SOURCE [B1297]
C. PART OF PLANT OR ANIMAL [C0116] LIVER [C0176]
E. PHYSICAL STATE, SHAPE OR FORM [E0113] SEMISOLID WITH SMOOTH CONSISTENCY [E0119]
F. EXTENT OF HEAT TREATMENT [F0011] FULLY HEAT-TREATED [F0014]
G. COOKING METHOD [G0002] COOKING METHOD NOT APPLICABLE [G0003]
H. TREATMENT APPLIED [H0111] FLAVORING, SPICE OR HERB ADDED [H0227]
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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