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FCDB ID 0396

Tomato puree

Protlak rajčatový

Tomato puree

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 427 kJ
Energy 101 kcal
Fat, total (total lipid) 0.5 g
  Fatty acids, saturated 0 g
Carbohydrate, available 20.3 g
  Sugars, total g
Protein, total 2.5 g
Salt 0.4 g

Description of this food by LanguaL codes

A0179 A0463 A0637 A0663 A0722 A0731 A0858 A1009 A1230 A1281 B1276 C0167 E0119 F0014 G0003 H0001 J0001 K0003 M0001 N0001 P0024 Z0112

Description of this food by FoodEX2

A00ZD

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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 427 00012
Energy ENERC kcal 101 00012
Protein, total [NCF:6.25] PROT g 2.5 00020
   Nitrogen, total NT g 0.4 00012
Fat, total (total lipid) [FACF:0.800] FAT g 0.5 00020
Carbohydrate, total CHOT g 22.9 00012
   Carbohydrate, available CHO g 20.3 00012
   Fibre, total dietary FIBT g 2.6 00020
Water WATER g 71.9 00020
Ethanol ALC g 0 00000
Ash (minerals) ASH g 2.2 00020
Vitamins        
Vitamin B1, thiamin THIA mg 0.11 00020
Vitamin B2, riboflavin RIBF mg 0.14 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 54.4 00020
Vitamin A VITA RE 149 00012
   Retinol RETOL μg 0 00020
   beta-carotene CARTB μg 1784 00030
Vitamin D VITD μg
Vitamin E VITE ATE 2.3 00012
   alpha - tocopherol TOCPHA mg 2.3 00004
Minerals        
Sodium NA mg 59 00020
Magnesium MG mg 57 00020
Phosphorus P mg 71 00020
Potassium K mg 160 00020
Calcium CA mg 47 00020
Iron FE mg 2.0 00020
Copper CU mg
Zinc ZN mg
Selenium SE μg
Iodine ID μg
Salt NACL g 0.4 00012
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g
   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 0 00020
   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 0 00020
   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 0.17 00012
n-6 fatty acids FACN6 g 0.17 00012
   C 18:2, n-6 F18:2CN6 g 0.17 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 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:

0396 Tomato puree
Classification facets Descriptors
A. PRODUCT TYPE [A0361] CONDIMENT OR RELISH (US CFR) [A0179]
SALTS AND SPICES, SOUPS, SAUCES AND SALADS, PROTEIN PRODUCTS ETC. (CIAA) [A0463]
SALTS AND SPICES, SOUPS, SAUCES AND SALADS, PROTEIN PRODUCTS ETC. (CCFAC) [A0637
15 MANUFACTURED FOODS (MULTI-INGREDIENT) OF PLANT ORIGIN (CCPR) [A0663]
32 MISCELLANEOUS FOODS (EFG) [A0722]
08 VEGETABLES AND VEGETABLE PRODUCTS (EUROCODE2) [A0731]
CONDIMENT (EUROFIR) [A0858]
10000272 - VEGETABLES - PREPARED/PROCESSED (SHELF STABLE) (GS1 GPC) [A1009]
0230000 - FRUITING VEGETABLES (EC) [A1230]
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR) [A1281]
B. FOOD SOURCE [B1564] TOMATO [B1276]
C. PART OF PLANT OR ANIMAL [C0116] FRUIT [C0167]
E. PHYSICAL STATE, SHAPE OR FORM [E0113] SEMISOLID WITH SMOOTH CONSISTENCY [E0119]
F. EXTENT OF HEAT TREATMENT [F0011] FULLY HEAT-TREATED [F0014]
G. COOKING METHOD [G0002] COOKING METHOD NOT APPLICABLE [G0003]
H. TREATMENT APPLIED [H0111] TREATMENT APPLIED NOT KNOWN [H0001]
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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