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FCDB ID 0387

Olives green brined / marinated

Olivy zelené, marinované

Olea europea L.

Olives green brined / marinated

Content per 100 g edible portion

Edible conversion factor 0.84
Component name Value Unit
Energy 542 kJ
Energy 136 kcal
Fat, total (total lipid) 12.7 g
  Fatty acids, saturated 1.78 g
Carbohydrate, available 1.7 g
  Sugars, total 0.1 g
Protein, total 1.4 g
Salt 6.0 g

Description of this food by LanguaL codes

A0143 A0455 A0629 A0663 A0707 A0732 A0834 A0988 A1267 A1279 B1169 C0167 E0150 F0022 G0003 H0101 H0173 H0190 H0198 J0135 J0137 K0018 M0001 N0001 P0024

Description of this food by FoodEX2

A01BQ#F10.A0F2Q

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Content per 100 g edible portion

Edible conversion factor 0.84
Component name EuroFIR ID Unit Value Reference
Proximates        
Energy ENERC kJ 542 00012
Energy ENERC kcal 136 00012
Protein, total [NCF:6.25] PROT g 1.4 00020
   Nitrogen, total NT g 0.2 00012
Fat, total (total lipid) [FACF:0.950] FAT g 12.7 00020
Carbohydrate, total CHOT g 4.1 00012
   Carbohydrate, available CHO g 1.7 00012
   Fibre, total dietary FIBT g 2.4 00020
Water WATER g 76.0 00020
Ethanol ALC g 0 00000
Ash (minerals) ASH g 5.8 00020
Vitamins        
Vitamin B1, thiamin THIA mg 0.02 00004
Vitamin B2, riboflavin RIBF mg 0.01 00004
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 15 00012
   Retinol RETOL μg 0 00020
   beta-carotene CARTB μg 180 00002
Vitamin D VITD μg
Vitamin E VITE ATE 1.99 00004
   alpha - tocopherol TOCPHA mg 1.99 00012
Minerals        
Sodium NA mg 2400 00020
Magnesium MG mg 22 00020
Phosphorus P mg 17 00020
Potassium K mg 55 00020
Calcium CA mg 61 00020
Iron FE mg 1.6 00020
Copper CU mg
Zinc ZN mg
Selenium SE μg
Iodine ID μg
Salt NACL g 6.0 00012
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g 0.1 00012
   Fructose FRUS g
   Glucose GLUS g
   Lactose LACS g
   Maltose MALS g
   Saccharose SUCS g 0.1 00020
Starch STARCH g
Organic acids OA g
Polyols POLY g
Fatty acids and cholesterol        
Fatty acids, saturated FASAT g 1.78 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
   C 15:0 F15:0 g
   C 16:0 F16:0 g 1.45 00056
   C 17:0 F17:0 g
   C 18:0 F18:0 g 0.28 00056
   C 20:0 F20:0 g 0.05 00056
   C 22:0 F22:0 g
Fatty acids, monounsaturated FAMS g 8.87 00012
   C 14:1 F14:1CN5 g
   C 16:1 F16:1CN7 g 0.13 00056
   C 17:1 F17:1 g
   C 18:1, n-9 F18:1CN9 g 8.74 00056
   C 20:1, n-11 F20:1CN11 g
   C 22:1, n-9 F22:1CN9 g
Fatty acids, polyunsaturated FAPU g 1.42 00012
n-6 fatty acids FACN6 g 1.34 00012
   C 18:2, n-6 F18:2CN6 g 1.34 00056
   C 18:3, n-6 F18:3CN6 g
   C 20:4, n-6 F20:4CN6 g
n-3 fatty acids FACN3 g 0.08 00012
   C 18:3, n-3 F18:3CN3 g 0.08 00056
   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 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:

0387 Olives green brined / marinated
Classification facets Descriptors
A. PRODUCT TYPE [A0361] FRUIT OR FRUIT PRODUCT (US CFR) [A0143]
FRUITS AND VEGETABLES (CIAA) [A0455]
FRUITS AND VEGETABLES (CCFAC) [A0629]
15 MANUFACTURED FOODS (MULTI-INGREDIENT) OF PLANT ORIGIN (CCPR) [A0663]
17 FRUITS (EFG) [A0707]
09 FRUIT AND FRUIT PRODUCTS (EUROCODE2) [A0732]
PROCESSED FRUIT PRODUCT (EUROFIR) [A0834]
50102000 - FRUIT - PREPARED/PROCESSED (GS1 GPC) [A0988]
0160000 - MISCELLANEOUS FRUIT (EC) [A1267]
0900 FRUITS AND FRUIT JUICES (USDA SR) [A1279]
B. FOOD SOURCE [B1564] GREEN OLIVE [B1169]
C. PART OF PLANT OR ANIMAL [C0116] FRUIT [C0167]
E. PHYSICAL STATE, SHAPE OR FORM [E0113] WHOLE, NATURAL SHAPE [E0150]
F. EXTENT OF HEAT TREATMENT [F0011] HEAT-TREATED [F0022]
G. COOKING METHOD [G0002] COOKING METHOD NOT APPLICABLE [G0003]
H. TREATMENT APPLIED [H0111] LACTIC ACID FERMENTED [H0101]
SALTED [H0173]
PICKLED [H0190]
DEBITTERED [H0198]
J. PRESERVATION METHOD [J0107] PASTEURIZED BY HEAT [J0135]
PRESERVED BY BRINING [J0137]
K. PACKING MEDIUM [K0020] PACKED IN SALT BRINE [K0018]
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]
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