Centre for Food Composition Database | Czech Food Composition Database, Version 9.24

You are here Homepage » Food » Sponge biscuits

FCDB ID 0394

Sponge biscuits

Piškoty dětské

Sponge biscuits

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 1660 kJ
Energy 392 kcal
Fat, total (total lipid) 4.9 g
  Fatty acids, saturated 1.4 g
Carbohydrate, available 75.0 g
  Sugars, total 36.0 g
Protein, total 11.0 g
Salt 0.1 g
Add item to clipboard

Content per 100 g edible portion

Edible conversion factor 1
Component name EuroFIR ID Unit Value Reference
Proximates        
Energy ENERC kJ 1660 00012
Energy ENERC kcal 392 00012
Protein, total [NCF:6.25] PROT g 11.0 00062
   Nitrogen, total NT g 1.8 00012
Fat, total (total lipid) [FACF:0.000] FAT g 4.9 00020
Carbohydrate, total CHOT g 76.8 00012
   Carbohydrate, available CHO g 75.0 00062
   Fibre, total dietary FIBT g 1.8 00062
Water WATER g 6.6 00012
Ethanol ALC g 0 00000
Ash (minerals) ASH g 0.7 00020
Vitamins        
Vitamin B1, thiamin THIA mg 0.11 00020
Vitamin B2, riboflavin RIBF mg 0.17 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 00036
Vitamin A VITA RE 12 00012
   Retinol RETOL μg 8 00038
   beta-carotene CARTB μg 50 00038
Vitamin D VITD μg
Vitamin E VITE ATE 0.66 00012
   alpha - tocopherol TOCPHA mg 0.66 00038
Minerals        
Sodium NA mg 50 00062
Magnesium MG mg 18 00020
Phosphorus P mg 133 00020
Potassium K mg 96 00020
Calcium CA mg 33 00020
Iron FE mg 1.7 00020
Copper CU mg
Zinc ZN mg
Selenium SE μg
Iodine ID μg
Salt NACL g 0.1 00012
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g 36.0 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 1.4 00062
   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 0.4 00020
   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 223 00036
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:

0394 Sponge biscuits
Classification facets Descriptors
A. PRODUCT TYPE [A0361] COOKIE (US CFR) [A0203]
BAKERY WARES (CIAA) [A0458]
BAKERY WARES (CCFAC) [A0632]
05 BAKERY PRODUCTS (EFG) [A0695]
06 GRAINS AND GRAIN PRODUCTS (EUROCODE2) [A0729]
078 MANUFACTURED MULTI-INGREDIENT CEREAL PRODUCTS (CP) (CCPR) [A0768]
FINE BAKERY WARE (EUROFIR) [A0821]
10000161 - BISCUITS/COOKIES (SHELF STABLE) (GS1 GPC) [A0939]
0500000 - 5. CEREALS (EC) [A1240]
2000 CEREAL GRAINS AND PASTA (USDA SR) [A1290]
B. FOOD SOURCE [B1564] WHEAT [B1312]
C. PART OF PLANT OR ANIMAL [C0116] SEED [C0155]
E. PHYSICAL STATE, SHAPE OR FORM [E0113] WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM. [E0140]
F. EXTENT OF HEAT TREATMENT [F0011] FULLY HEAT-TREATED [F0014]
G. COOKING METHOD [G0002] BAKED OR ROASTED [G0005]
H. TREATMENT APPLIED [H0111] SUCROSE ADDED [H0158]
EGG ADDED [H0186]
J. PRESERVATION METHOD [J0107] PRESERVED BY HEAT TREATMENT [J0120]
K. PACKING MEDIUM [K0020] NO PACKING MEDIUM USED [K0003]
M. CONTAINER OR WRAPPING [M0100] PLASTIC CONTAINER [M0172]
BAG, SACK OR POUCH [M0197]
N. FOOD CONTACT SURFACE [N0010] POLYETHYLENE [N0017]
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]
Add item to clipboard