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FCDB ID 0308

Luncheon meat, poultry

Luncheon meat, drůbeží

Luncheon meat, poultry

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 674 kJ
Energy 161 kcal
Fat, total (total lipid) 9.8 g
  Fatty acids, saturated g
Carbohydrate, available 4.0 g
  Sugars, total g
Protein, total 14.3 g
Salt g

Description of this food by LanguaL codes

A0131 A0459 A0633 A0666 A0715 A0726 A0795 A1019 A1258 A1275 B1198 C0268 E0151 F0014 G0003 H0227 H0253 J0123 K0003 M0194 N0001 P0024

Description of this food by FoodEX2

A024D#F04.A01SN

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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 674 00012
Energy ENERC kcal 161 00012
Protein, total [NCF:6.25] PROT g 14.3 00020
   Nitrogen, total NT g 2.3 00012
Fat, total (total lipid) [FACF:0.000] FAT g 9.8 00020
Carbohydrate, total CHOT g 4.0 00012
   Carbohydrate, available CHO g 4.0 00012
   Fibre, total dietary FIBT g 0 00023
Water WATER g 69.7 00020
Ethanol ALC g 0 00000
Ash (minerals) ASH g 2.2 00020
Vitamins        
Vitamin B1, thiamin THIA mg 0.08 00036
Vitamin B2, riboflavin RIBF mg 0.17 00036
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 00036
Vitamin A VITA RE 0 00012
   Retinol RETOL μg 0 00036
   beta-carotene CARTB μg 0 00036
Vitamin D VITD μg
Vitamin E VITE ATE
   alpha - tocopherol TOCPHA mg
Minerals        
Sodium NA mg 296 00020
Magnesium MG mg 19 00020
Phosphorus P mg 156 00020
Potassium K mg 167 00020
Calcium CA mg 48 00020
Iron FE mg 1.1 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
   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
   C 18:2, n-6 F18:2CN6 g 0.18 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
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:

0308 Luncheon meat, poultry
Classification facets Descriptors
A. PRODUCT TYPE [A0361] POULTRY-BASED SAUSAGE OR LUNCHEON MEAT (US CFR) [A0131]
MEAT AND MEAT PRODUCTS (CIAA) [A0459]
MEAT AND MEAT PRODUCTS (CCFAC) [A0633]
18 MANUFACTURED FOOD (SINGLE-INGREDIENT) OF ANIMAL ORIGIN (CCPR) [A0666]
25 POULTRY AND POULTRY PRODUCTS (EFG) [A0715]
03 MEAT AND MEAT PRODUCTS (EUROCODE2) [A0726]
POULTRY MEAT (EUROFIR) [A0795]
10000014 - MEAT/POULTRY/GAME/BATRACHIAN - PREPARED/PROCESSED (SHELF STABLE) (GS1
1010000 - MEAT (EC) [A1258]
0500 POULTRY PRODUCTS (USDA SR) [A1275]
B. FOOD SOURCE [B1564] BROILER OR FRYER CHICKEN [B1198]
C. PART OF PLANT OR ANIMAL [C0116] SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN [C0268]
E. PHYSICAL STATE, SHAPE OR FORM [E0113] SOLID [E0151]
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]
CURED OR AGED [H0253]
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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