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FCDB ID 0327

Carp, meat without bone and skin, fried

Kapr obecný, maso bez kostí a kůže, smažené

Cyprinus carpio L.

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 897 kJ
Energy 216 kcal
Fat, total (total lipid) 15.8 g
  Fatty acids, saturated 2.90 g
Carbohydrate, available 0 g
  Sugars, total 0 g
Protein, total 18.4 g
Salt 0.1 g

Description of this food by LanguaL codes

A0217 A0460 A0634 A0717 A0727 A0745 A0802 A1144 A1265 A1285 B1228 C0268 E0122 F0014 G0005 G0025 H0221 J0001 K0003 M0001 N0001 P0024 R0220

Description of this food by FoodEX2

A027D#F28.A07GY$F28.A07GS$F20.A07QM$F20.A07QR

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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 897 00012
Energy ENERC kcal 216 00012
Protein, total [NCF:6.25] PROT g 18.4 00012
   Nitrogen, total NT g 3.1 00050
Fat, total (total lipid) [FACF:0.000] FAT g 15.8 00050
Carbohydrate, total CHOT g 0 00012
   Carbohydrate, available CHO g 0 00000
   Fibre, total dietary FIBT g 0 00000
Water WATER g 63.7 00050
Ethanol ALC g 0 00000
Ash (minerals) ASH g 1.1 00050
Vitamins        
Vitamin B1, thiamin THIA mg 0.04 00050
Vitamin B2, riboflavin RIBF mg 0.07 00050
Niacin equivalents NIAEQ NE
   Niacin NIA mg 2.9 00050
Folate, total FOL μg
Pantothenic acid (vitamin B5) PANTAC mg
Vitamin B6 PYRXN mg 0.09 00050
Vitamin B12 VITB12 μg
Vitamin C VITC mg
Vitamin A VITA RE
   Retinol RETOL μg
   beta-carotene CARTB μg
Vitamin D VITD μg
Vitamin E VITE ATE 0.82 00012
   alpha - tocopherol TOCPHA mg 0.82 00050
Minerals        
Sodium NA mg 42 00050
Magnesium MG mg 22 00050
Phosphorus P mg 200 00050
Potassium K mg 285 00050
Calcium CA mg 18 00050
Iron FE mg 0.5 00050
Copper CU mg
Zinc ZN mg 0.29 00050
Selenium SE μg
Iodine ID μg
Salt NACL g 0.1 00012
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g 0 00000
   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 2.90 00012
   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 0.10 00050
   C 15:0 F15:0 g
   C 16:0 F16:0 g 1.96 00050
   C 17:0 F17:0 g
   C 18:0 F18:0 g 0.82 00050
   C 20:0 F20:0 g 0.02 00050
   C 22:0 F22:0 g
Fatty acids, monounsaturated FAMS g 6.45 00012
   C 14:1 F14:1CN5 g 0.01 00050
   C 16:1 F16:1CN7 g 0.88 00050
   C 17:1 F17:1 g
   C 18:1, n-9 F18:1CN9 g 5.28 00050
   C 20:1, n-11 F20:1CN11 g 0.28 00050
   C 22:1, n-9 F22:1CN9 g
Fatty acids, polyunsaturated FAPU g 1.13 00012
n-6 fatty acids FACN6 g 0.77 00012
   C 18:2, n-6 F18:2CN6 g 0.75 00050
   C 18:3, n-6 F18:3CN6 g 0.02 00050
   C 20:4, n-6 F20:4CN6 g
n-3 fatty acids FACN3 g 0.36 00012
   C 18:3, n-3 F18:3CN3 g 0.16 00050
   C 20:5, n-3 (EPA) F20:5CN3 g 0.08 00050
   C 22:5, n-3 (DPA) F22:5CN3 g 0.04 00050
   C 22:6, n-3 (DHA) F22:6CN3 g 0.08 00050
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:

0327 Carp, meat without bone and skin, fried
Classification facets Descriptors
A. PRODUCT TYPE [A0361] MEAT, POULTRY, SEAFOOD OR RELATED PRODUCT (US CFR) [A0217]
FISH AND FISH PRODUCTS (CIAA) [A0460]
FISH AND FISH PRODUCTS (CCFAC) [A0634]
27 FISH AND SEAFOOD (EFG) [A0717]
04 FISH AND FISH PRODUCTS (EUROCODE2) [A0727]
040 FRESHWATER FISH (WF) (CCPR) [A0745]
FISH OR RELATED ORGANISM (EUROFIR) [A0802]
50121500 - FISH - UNPREPARED/UNPROCESSED (GS1 GPC) [A1144]
1100000 - 11. FISH, FISH PRODUCTS, SHELL FISH, MOLLUSCS AND OTHER MARINE AND FRE
1500 FINFISH AND SHELLFISH PRODUCTS (USDA SR) [A1285]
B. FOOD SOURCE [B1564] COMMON CARP [B1228]
C. PART OF PLANT OR ANIMAL [C0116] SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN [C0268]
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] BAKED OR ROASTED [G0005]
COOKED WITH ADDED FAT OR OIL [G0025]
H. TREATMENT APPLIED [H0111] FAT OR OIL ADDED [H0221]
J. PRESERVATION METHOD [J0107] PRESERVATION METHOD NOT KNOWN [J0001]
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] FRESHWATER FISHING AREA [R0220]
Z. ADJUNCT CHARACTERISTICS OF FOOD [Z0005]
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