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FCDB ID 0356

Salad, Coleslaw, KENTUCKY FRIED CHICKEN

Salát Coleslaw (firma KENTUCKY FRIED CHICKEN)

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 539 kJ
Energy 130 kcal
Fat, total (total lipid) 9.7 g
  Fatty acids, saturated g
Carbohydrate, available g
  Sugars, total g
Protein, total 1.6 g
Salt 0.3 g

Description of this food by LanguaL codes

A0208 A0463 A0637 A0663 A0705 A0735 A0866 A1121 A1231 A1292 B3372 C0150 E0134 F0001 G0003 H0117 H0186 H0200 H0263 J0003 K0003 M0001 N0001 P0024 Z0119

Description of this food by FoodEX2

A042D#F04.A00GC$F04.A00HC$F04.A00QH$F04.A044X$F04.A02LY

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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 539 00012
Energy ENERC kcal 130 00012
Protein, total [NCF:6.25] PROT g 1.6 00012
   Nitrogen, total NT g 0.3 00010
Fat, total (total lipid) [FACF:0.000] FAT g 9.7 00010
Carbohydrate, total CHOT g 9.0 00012
   Carbohydrate, available CHO g
   Fibre, total dietary FIBT g
Water WATER g 78.8 00010
Ethanol ALC g 0 00000
Ash (minerals) ASH g 0.9 00010
Vitamins        
Vitamin B1, thiamin THIA mg 0.06 00010
Vitamin B2, riboflavin RIBF mg 0.04 00010
Niacin equivalents NIAEQ NE
   Niacin NIA mg 0.2 00010
Folate, total FOL μg
Pantothenic acid (vitamin B5) PANTAC mg
Vitamin B6 PYRXN mg 0.12 00010
Vitamin B12 VITB12 μg
Vitamin C VITC mg 17.5 00010
Vitamin A VITA RE 15 00012
   Retinol RETOL μg 0 00010
   beta-carotene CARTB μg 180 00010
Vitamin D VITD μg
Vitamin E VITE ATE 1.54 00012
   alpha - tocopherol TOCPHA mg 1.54 00010
Minerals        
Sodium NA mg 131 00010
Magnesium MG mg 6 00010
Phosphorus P mg 22 00010
Potassium K mg 145 00010
Calcium CA mg 37 00010
Iron FE mg 0.2 00010
Copper CU mg 0.01 00010
Zinc ZN mg 0.12 00010
Selenium SE μg
Iodine ID μg 1.7 00010
Salt NACL g 0.3 00012
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
   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:

0356 Salad, Coleslaw, KENTUCKY FRIED CHICKEN
Classification facets Descriptors
A. PRODUCT TYPE [A0361] SALAD (US CFR) [A0208]
SALTS AND SPICES, SOUPS, SAUCES AND SALADS, PROTEIN PRODUCTS ETC. (CIAA) [A0463]
SALTS AND SPICES, SOUPS, SAUCES AND SALADS, PROTEIN PRODUCTS ETC. (CCFAC) [A0637
15 MANUFACTURED FOODS (MULTI-INGREDIENT) OF PLANT ORIGIN (CCPR) [A0663]
15 VEGETABLES, EXCLUDING POTATOES (EFG) [A0705]
12 MISCELLANEOUS FOODS (EUROCODE2) [A0735]
PREPARED SALAD (EUROFIR) [A0866]
10000289 - VEGETABLE BASED PRODUCTS - READY TO EAT (PERISHABLE) (GS1 GPC) [A1121]
0240000 - BRASSICA VEGETABLES (EC) [A1231]
2200 MEALS, ENTREES, AND SIDEDISHES (USDA SR) [A1292]
B. FOOD SOURCE [B1564] BRASSICA SPECIES [B3372]
C. PART OF PLANT OR ANIMAL [C0116] WHOLE PLANT OR MOST PARTS USED [C0150]
E. PHYSICAL STATE, SHAPE OR FORM [E0113] SEMISOLID WITH SOLID PIECES [E0134]
F. EXTENT OF HEAT TREATMENT [F0011] EXTENT OF HEAT TREATMENT NOT KNOWN [F0001]
G. COOKING METHOD [G0002] COOKING METHOD NOT APPLICABLE [G0003]
H. TREATMENT APPLIED [H0111] FLAVORING OR TASTE INGREDIENT ADDED [H0117]
EGG ADDED [H0186]
ACIDIFIED [H0200]
VEGETABLE FAT OR OIL ADDED [H0263]
J. PRESERVATION METHOD [J0107] NO PRESERVATION METHOD USED [J0003]
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]
Z. ADJUNCT CHARACTERISTICS OF FOOD [Z0005] RESTAURANT OR FAST FOOD PREPARED [Z0119]
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