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FCDB ID 0388

Olives, ripe, canned

Olivy zralé (černé), konzervované

Olea europea L.

Olives, ripe, canned

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 488 kJ
Energy 118 kcal
Fat, total (total lipid) 10.7 g
  Fatty acids, saturated 1.42 g
Carbohydrate, available 3.1 g
  Sugars, total 0 g
Protein, total 0.8 g
Salt 1.8 g

Description of this food by LanguaL codes

A0152 A0455 A0629 A0663 A0707 A0732 A0834 A0988 A1267 A1279 B1170 C0167 E0150 F0022 G0003 H0173 H0190 J0100 K0018 M0194 N0001 P0024 Z0052

Description of this food by FoodEX2

A01BQ#F10.A166Z

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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 488 00012
Energy ENERC kcal 118 00012
Protein, total [NCF:6.25] PROT g 0.8 00058
   Nitrogen, total NT g 0.1 00012
Fat, total (total lipid) [FACF:0.000] FAT g 10.7 00058
Carbohydrate, total CHOT g 6.3 00012
   Carbohydrate, available CHO g 3.1 00012
   Fibre, total dietary FIBT g 3.2 00058
Water WATER g 80.0 00058
Ethanol ALC g 0 00000
Ash (minerals) ASH g 2.2 00058
Vitamins        
Vitamin B1, thiamin THIA mg 0 00058
Vitamin B2, riboflavin RIBF mg 0 00058
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 0.9 00058
Vitamin A VITA RE 20 00012
   Retinol RETOL μg 0 00058
   beta-carotene CARTB μg 237 00058
Vitamin D VITD μg
Vitamin E VITE ATE 1.65 00012
   alpha - tocopherol TOCPHA mg 1.65 00058
Minerals        
Sodium NA mg 735 00058
Magnesium MG mg 4 00058
Phosphorus P mg 3 00058
Potassium K mg 8 00058
Calcium CA mg 88 00058
Iron FE mg 3.3 00058
Copper CU mg
Zinc ZN mg
Selenium SE μg
Iodine ID μg
Salt NACL g 1.8 00012
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g 0 00058
   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 1.42 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 1.18 00058
   C 17:0 F17:0 g
   C 18:0 F18:0 g 0.24 00058
   C 20:0 F20:0 g
   C 22:0 F22:0 g
Fatty acids, monounsaturated FAMS g 7.89 00012
   C 14:1 F14:1CN5 g
   C 16:1 F16:1CN7 g 0.09 00058
   C 17:1 F17:1 g
   C 18:1, n-9 F18:1CN9 g 7.77 00058
   C 20:1, n-11 F20:1CN11 g 0.03 00058
   C 22:1, n-9 F22:1CN9 g
Fatty acids, polyunsaturated FAPU g 0.91 00012
n-6 fatty acids FACN6 g 0.85 00012
   C 18:2, n-6 F18:2CN6 g 0.85 00058
   C 18:3, n-6 F18:3CN6 g
   C 20:4, n-6 F20:4CN6 g 0 00058
n-3 fatty acids FACN3 g 0.03 00012
   C 18:3, n-3 F18:3CN3 g 0.06 00058
   C 20:5, n-3 (EPA) F20:5CN3 g 0 00058
   C 22:5, n-3 (DPA) F22:5CN3 g 0 00058
   C 22:6, n-3 (DHA) F22:6CN3 g 0 00058
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:

0388 Olives, ripe, canned
Classification facets Descriptors
A. PRODUCT TYPE [A0361] VEGETABLE OR VEGETABLE PRODUCT (US CFR) [A0152]
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] BLACK OLIVE [B1170]
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] SALTED [H0173]
PICKLED [H0190]
J. PRESERVATION METHOD [J0107] PRESERVED BY ADDING CHEMICALS [J0100]
K. PACKING MEDIUM [K0020] PACKED IN SALT BRINE [K0018]
M. CONTAINER OR WRAPPING [M0100] CAN, BOTTLE OR JAR [M0194]
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] RIPE OR MATURE [Z0052]
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