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FCDB ID 0390

Sardines, canned in oil

Sardinky v oleji

Content per 100 g edible portion

Edible conversion factor 0.91
Component name Value Unit
Energy 921 kJ
Energy 220 kcal
Fat, total (total lipid) 14.0 g
  Fatty acids, saturated 2.77 g
Carbohydrate, available 0 g
  Sugars, total 0 g
Protein, total 23.7 g
Salt 1.0 g

Description of this food by LanguaL codes

A0267 A0460 A0634 A0717 A0727 A0747 A0803 A1143 A1265 A1285 B1558 C0265 E0150 F0014 G0003 H0263 J0123 K0021 M0151 N0041 P0024

Description of this food by FoodEX2

A0FBZ#F06.A06XJ

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Content per 100 g edible portion

Edible conversion factor 0.91
Component name EuroFIR ID Unit Value Reference
Proximates        
Energy ENERC kJ 921 00012
Energy ENERC kcal 220 00012
Protein, total [NCF:6.25] PROT g 23.7 00020
   Nitrogen, total NT g 3.8 00012
Fat, total (total lipid) [FACF:0.940] FAT g 14.0 00053
Carbohydrate, total CHOT g 0 00053
   Carbohydrate, available CHO g 0 00012
   Fibre, total dietary FIBT g 0 00012
Water WATER g 58.5 00020
Ethanol ALC g 0 00000
Ash (minerals) ASH g 3.6 00020
Vitamins        
Vitamin B1, thiamin THIA mg 0.03 00020
Vitamin B2, riboflavin RIBF mg 0.30 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 00002
Vitamin A VITA RE 28 00012
   Retinol RETOL μg 28 00020
   beta-carotene CARTB μg 0 00002
Vitamin D VITD μg
Vitamin E VITE ATE 0.8 00038
   alpha - tocopherol TOCPHA mg 0.8 00012
Minerals        
Sodium NA mg 408 00020
Magnesium MG mg 46 00020
Phosphorus P mg 475 00020
Potassium K mg 399 00020
Calcium CA mg 415 00020
Iron FE mg 2.9 00020
Copper CU mg
Zinc ZN mg
Selenium SE μg
Iodine ID μg
Salt NACL g 1.0 00012
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g 0 00012
   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 2.77 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 0.40 00053
   C 15:0 F15:0 g
   C 16:0 F16:0 g 1.88 00053
   C 17:0 F17:0 g 0.10 00053
   C 18:0 F18:0 g 0.39 00053
   C 20:0 F20:0 g
   C 22:0 F22:0 g
Fatty acids, monounsaturated FAMS g 5.46 00012
   C 14:1 F14:1CN5 g
   C 16:1 F16:1CN7 g 1.06 00053
   C 17:1 F17:1 g 0.10 00053
   C 18:1, n-9 F18:1CN9 g 3.36 00053
   C 20:1, n-11 F20:1CN11 g 0.84 00053
   C 22:1, n-9 F22:1CN9 g 0.10 00053
Fatty acids, polyunsaturated FAPU g 4.73 00012
n-6 fatty acids FACN6 g 1.95 00012
   C 18:2, n-6 F18:2CN6 g 1.45 00053
   C 18:3, n-6 F18:3CN6 g
   C 20:4, n-6 F20:4CN6 g 0.50 00053
n-3 fatty acids FACN3 g 2.78 00012
   C 18:3, n-3 F18:3CN3 g 0.28 00053
   C 20:5, n-3 (EPA) F20:5CN3 g 1.05 00053
   C 22:5, n-3 (DPA) F22:5CN3 g 0.23 00053
   C 22:6, n-3 (DHA) F22:6CN3 g 1.02 00053
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 72 00020
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:

0390 Sardines, canned in oil
Classification facets Descriptors
A. PRODUCT TYPE [A0361] SEAFOOD OR SEAFOOD PRODUCT (US CFR) [A0267]
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]
042 MARINE FISH (WS) (CCPR) [A0747]
SEAFOOD PRODUCT (EUROFIR) [A0803]
10000018 - FISH - PREPARED/PROCESSED (SHELF STABLE) (GS1 GPC) [A1143]
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] SARDINE [B1558]
C. PART OF PLANT OR ANIMAL [C0116] SKELETAL MEAT PART, WITH BONE, WITH SKIN [C0265]
E. PHYSICAL STATE, SHAPE OR FORM [E0113] WHOLE, NATURAL SHAPE [E0150]
F. EXTENT OF HEAT TREATMENT [F0011] FULLY HEAT-TREATED [F0014]
G. COOKING METHOD [G0002] COOKING METHOD NOT APPLICABLE [G0003]
H. TREATMENT APPLIED [H0111] VEGETABLE FAT OR OIL ADDED [H0263]
J. PRESERVATION METHOD [J0107] STERILIZED BY HEAT [J0123]
K. PACKING MEDIUM [K0020] PACKED IN VEGETABLE OIL [K0021]
M. CONTAINER OR WRAPPING [M0100] METAL CONTAINER [M0151]
N. FOOD CONTACT SURFACE [N0010] METAL [N0041]
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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