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FCDB ID 0339

Rye flour, breadmaking

Mouka žitná

Rye flour, breadmaking

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 1410 kJ
Energy 338 kcal
Fat, total (total lipid) 1.4 g
  Fatty acids, saturated 0.13 g
Carbohydrate, available 66.1 g
  Sugars, total 1.9 g
Protein, total 8.4 g
Salt 0 g

Description of this food by LanguaL codes

A0149 A0457 A0631 A0693 A0729 A0759 A0813 A0962 A1240 A1290 B2352 C0174 E0150 F0003 G0003 H0138 J0116 K0001 M0001 N0001 P0024 R0499

Description of this food by FoodEX2

A003J

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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 1410 00012
Energy ENERC kcal 338 00012
Protein, total [NCF:6.25] PROT g 8.4 00012
   Nitrogen, total NT g 1.4 00064
Fat, total (total lipid) [FACF:0.670] FAT g 1.4 00064
Carbohydrate, total CHOT g 77.9 00012
   Carbohydrate, available CHO g 66.1 00012
   Fibre, total dietary FIBT g 11.8 00064
Water WATER g 11.2 00064
Ethanol ALC g 0 00000
Ash (minerals) ASH g 1.1 00064
Vitamins        
Vitamin B1, thiamin THIA mg 0.31 00020
Vitamin B2, riboflavin RIBF mg 0.07 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 00020
Vitamin A VITA RE 0 00012
   Retinol RETOL μg 0 00020
   beta-carotene CARTB μg 0 00002
Vitamin D VITD μg
Vitamin E VITE ATE 0.59 00012
   alpha - tocopherol TOCPHA mg 0.59 00042
Minerals        
Sodium NA mg 1 00064
Magnesium MG mg 42 00020
Phosphorus P mg 161 00020
Potassium K mg 231 00020
Calcium CA mg 24 00020
Iron FE mg 2.3 00020
Copper CU mg
Zinc ZN mg
Selenium SE μg
Iodine ID μg
Salt NACL g 0 00012
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g 1.9 00012
   Fructose FRUS g 0.2 00064
   Glucose GLUS g 0.3 00064
   Lactose LACS g 0 00064
   Maltose MALS g 0.6 00064
   Saccharose SUCS g 0.8 00064
Starch STARCH g
Organic acids OA g
Polyols POLY g
Fatty acids and cholesterol        
Fatty acids, saturated FASAT g 0.13 00012
   C 4:0 F4:0 g 0 00064
   C 6:0 F6:0 g 0 00064
   C 8:0 F8:0 g 0 00064
   C 10:0 F10:0 g 0 00064
   C 12:0 F12:0 g 0 00064
   C 13:0 F13:0 g 0 00064
   C 14:0 F14:0 g 0 00064
   C 15:0 F15:0 g 0 00064
   C 16:0 F16:0 g 0.13 00064
   C 17:0 F17:0 g 0 00064
   C 18:0 F18:0 g 0 00064
   C 20:0 F20:0 g 0 00064
   C 22:0 F22:0 g 0 00064
Fatty acids, monounsaturated FAMS g 0.13 00012
   C 14:1 F14:1CN5 g 0 00064
   C 16:1 F16:1CN7 g 0 00064
   C 17:1 F17:1 g 0 00064
   C 18:1, n-9 F18:1CN9 g 0.15 00064
   C 20:1, n-11 F20:1CN11 g 0 00064
   C 22:1, n-9 F22:1CN9 g 0 00064
Fatty acids, polyunsaturated FAPU g 0.60 00012
n-6 fatty acids FACN6 g 0.54 00012
   C 18:2, n-6 F18:2CN6 g 0.52 00064
   C 18:3, n-6 F18:3CN6 g 0 00064
   C 20:4, n-6 F20:4CN6 g 0 00064
n-3 fatty acids FACN3 g 0.07 00012
   C 18:3, n-3 F18:3CN3 g 0.08 00064
   C 20:5, n-3 (EPA) F20:5CN3 g 0 00064
   C 22:5, n-3 (DPA) F22:5CN3 g
   C 22:6, n-3 (DHA) F22:6CN3 g 0 00064
Fatty acids, trans- FATRN g 0 00012
   C 18:1, n-9 trans F18:1TN9 g 0 00064
   C 18:2, n-6 trans F18:2 TTN6 g 0 00064
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:

0339 Rye flour, breadmaking
Classification facets Descriptors
A. PRODUCT TYPE [A0361] MILLED GRAIN OR STARCH PRODUCT (US CFR) [A0149]
CEREALS AND CEREAL PRODUCTS (CIAA) [A0457]
CEREALS AND CEREAL PRODUCTS (CCFAC) [A0631]
03 FLOUR (EFG) [A0693]
06 GRAINS AND GRAIN PRODUCTS (EUROCODE2) [A0729]
058 MILLED CEREAL PRODUCTS (EARLY MILLING STAGES) (CM) (CCPR) [A0759]
FLOUR OR STARCH (EUROFIR) [A0813]
10000203 - FLOUR - CEREAL/PULSE (SHELF STABLE) (GS1 GPC) [A0962]
0500000 - 5. CEREALS (EC) [A1240]
2000 CEREAL GRAINS AND PASTA (USDA SR) [A1290]
B. FOOD SOURCE [B1564] COMMON RYE [B2352]
C. PART OF PLANT OR ANIMAL [C0116] PART OF PLANT [C0174]
E. PHYSICAL STATE, SHAPE OR FORM [E0113] WHOLE, NATURAL SHAPE [E0150]
F. EXTENT OF HEAT TREATMENT [F0011] NOT HEAT-TREATED [F0003]
G. COOKING METHOD [G0002] COOKING METHOD NOT APPLICABLE [G0003]
H. TREATMENT APPLIED [H0111] WATER REMOVED [H0138]
J. PRESERVATION METHOD [J0107] DEHYDRATED OR DRIED [J0116]
K. PACKING MEDIUM [K0020] PACKING MEDIUM NOT KNOWN [K0001]
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] CONTINENTAL CLIMATIC ZONE [R0499]
Z. ADJUNCT CHARACTERISTICS OF FOOD [Z0005]
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