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FCDB ID 0392

Crabstics, imitation, made from surimi

Tyčinky krabí, ze surimi

Crabstics, imitation, made from surimi

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 397 kJ
Energy 94 kcal
Fat, total (total lipid) 0.5 g
  Fatty acids, saturated 0.16 g
Carbohydrate, available 14.4 g
  Sugars, total 6.3 g
Protein, total 7.6 g
Salt 2.1 g

Description of this food by LanguaL codes

A0267 A0460 A0634 A0717 A0727 A0747 A0803 A1141 A1265 A1285 B1222 C0268 E0147 F0014 G0003 H0117 J0001 K0003 M0001 N0001 P0024 Z0112

Description of this food by FoodEX2

A02KE

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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 397 00012
Energy ENERC kcal 94 00012
Protein, total [NCF:6.25] PROT g 7.6 00058
   Nitrogen, total NT g 1.2 00012
Fat, total (total lipid) [FACF:0.000] FAT g 0.5 00058
Carbohydrate, total CHOT g 14.9 00012
   Carbohydrate, available CHO g 14.4 00012
   Fibre, total dietary FIBT g 0.5 00058
Water WATER g 74.7 00058
Ethanol ALC g 0 00000
Ash (minerals) ASH g 2.3 00058
Vitamins        
Vitamin B1, thiamin THIA mg 0.03 00058
Vitamin B2, riboflavin RIBF mg 0.08 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 00058
Vitamin A VITA RE 0 00012
   Retinol RETOL μg 0 00000
   beta-carotene CARTB μg 0 00000
Vitamin D VITD μg
Vitamin E VITE ATE 0.17 00012
   alpha - tocopherol TOCPHA mg 0.17 00058
Minerals        
Sodium NA mg 841 00058
Magnesium MG mg 43 00058
Phosphorus P mg 282 00058
Potassium K mg 90 00058
Calcium CA mg 13 00058
Iron FE mg 0.4 00058
Copper CU mg
Zinc ZN mg
Selenium SE μg
Iodine ID μg
Salt NACL g 2.1 00012
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g 6.3 00012
   Fructose FRUS g 0.6 00058
   Glucose GLUS g 2.7 00058
   Lactose LACS g 0 00058
   Maltose MALS g 0 00058
   Saccharose SUCS g 3.0 00058
Starch STARCH g 7.6 00058
Organic acids OA g
Polyols POLY g
Fatty acids and cholesterol        
Fatty acids, saturated FASAT g 0.16 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 0.01 00058
   C 13:0 F13:0 g
   C 14:0 F14:0 g 0.02 00058
   C 15:0 F15:0 g
   C 16:0 F16:0 g 0.09 00058
   C 17:0 F17:0 g
   C 18:0 F18:0 g 0.04 00058
   C 20:0 F20:0 g
   C 22:0 F22:0 g
Fatty acids, monounsaturated FAMS g 0.11 00012
   C 14:1 F14:1CN5 g
   C 16:1 F16:1CN7 g 0.01 00058
   C 17:1 F17:1 g
   C 18:1, n-9 F18:1CN9 g 0.10 00058
   C 20:1, n-11 F20:1CN11 g
   C 22:1, n-9 F22:1CN9 g
Fatty acids, polyunsaturated FAPU g 0.10 00012
n-6 fatty acids FACN6 g 0.07 00012
   C 18:2, n-6 F18:2CN6 g 0.07 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 0.01 00012
   C 18:3, n-3 F18:3CN3 g 0.01 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 0.02 00058
Fatty acids, trans- FATRN g 0.01 00012
   C 18:1, n-9 trans F18:1TN9 g 0.01 00058
   C 18:2, n-6 trans F18:2 TTN6 g
Cholesterol CHORL mg 20 00058
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:

0392 Crabstics, imitation, made from surimi
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]
10000017 - FISH - PREPARED/PROCESSED (FROZEN) (GS1 GPC) [A1141]
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] FISH [B1222]
C. PART OF PLANT OR ANIMAL [C0116] SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN [C0268]
E. PHYSICAL STATE, SHAPE OR FORM [E0113] WHOLE, SHAPE ACHIEVED BY FORMING [E0147]
F. EXTENT OF HEAT TREATMENT [F0011] FULLY HEAT-TREATED [F0014]
G. COOKING METHOD [G0002] COOKING METHOD NOT APPLICABLE [G0003]
H. TREATMENT APPLIED [H0111] FLAVORING OR TASTE INGREDIENT ADDED [H0117]
J. PRESERVATION METHOD [J0107] PRESERVATION METHOD NOT KNOWN [J0001]
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] FOOD INDUSTRY PREPARED [Z0112]
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