Centre for Food Composition Database | Czech Food Composition Database, Version 9.24

You are here Homepage » Food » Salami, Lovecky salam, long-keeping fermented meat product

FCDB ID 0309

Salami, Lovecky salam, long-keeping fermented meat product

Salám lovecký

Salami, Lovecky salam, long-keeping fermented meat product

Content per 100 g edible portion

Edible conversion factor 0.99
Component name Value Unit
Energy 1780 kJ
Energy 425 kcal
Fat, total (total lipid) 35.4 g
  Fatty acids, saturated g
Carbohydrate, available 0.2 g
  Sugars, total g
Protein, total 27.4 g
Salt g

Description of this food by LanguaL codes

A0221 A0459 A0633 A0667 A0714 A0726 A0798 A1016 A1258 A1277 B1136 C0268 E0151 F0014 G0003 H0227 J0131 J0141 K0003 M0001 N0001 P0024 R0515 Z0018 Z0093

Description of this food by FoodEX2

A024X#F28.A0CQZ

Add item to clipboard

Content per 100 g edible portion

Edible conversion factor 0.99
Component name EuroFIR ID Unit Value Reference
Proximates        
Energy ENERC kJ 1780 00012
Energy ENERC kcal 425 00012
Protein, total [NCF:6.25] PROT g 27.4 00020
   Nitrogen, total NT g 4.4 00012
Fat, total (total lipid) [FACF:0.000] FAT g 35.4 00020
Carbohydrate, total CHOT g 0.2 00020
   Carbohydrate, available CHO g 0.2 00012
   Fibre, total dietary FIBT g 0
Water WATER g 27.8 00020
Ethanol ALC g 0 00000
Ash (minerals) ASH g 5.6 00020
Vitamins        
Vitamin B1, thiamin THIA mg 0.36 00020
Vitamin B2, riboflavin RIBF mg 0.20 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 0 00002
Vitamin A VITA RE 3 00012
   Retinol RETOL μg 3 00020
   beta-carotene CARTB μg 0 00002
Vitamin D VITD μg
Vitamin E VITE ATE
   alpha - tocopherol TOCPHA mg
Minerals        
Sodium NA mg 1291 00002
Magnesium MG mg 33 00002
Phosphorus P mg 253 00020
Potassium K mg 463 00002
Calcium CA mg 25 00020
Iron FE mg 5.2 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 1.68 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 85 00036
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:

0309 Salami, Lovecky salam, long-keeping fermented meat product
Classification facets Descriptors
A. PRODUCT TYPE [A0361] SAUSAGE OR LUNCHEON MEAT (US CFR) [A0221]
MEAT AND MEAT PRODUCTS (CIAA) [A0459]
MEAT AND MEAT PRODUCTS (CCFAC) [A0633]
19 MANUFACTURED FOOD (MULTI-INGREDIENT) OF ANIMAL ORIGIN (CCPR) [A0667]
24 RED MEAT AND MEAT PRODUCTS (EFG) [A0714]
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] SWINE [B1136]
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]
J. PRESERVATION METHOD [J0107] PRESERVED BY CHILLING [J0131]
NATURALLY DRIED [J0141]
K. PACKING MEDIUM [K0020] NO PACKING MEDIUM USED [K0003]
M. CONTAINER OR WRAPPING [M0100] CONTAINER OR WRAPPING NOT KNOWN [M0001]
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] CZECH REPUBLIC [R0515]
Z. ADJUNCT CHARACTERISTICS OF FOOD [Z0005] CUT OF MEAT NOT KNOWN [Z0018]
INEDIBLE SAUSAGE CASING [Z0093]
Add item to clipboard