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

ÚZEI

You are here Homepage » Food » Dumplings from cooked potatoes, model recipe

FCDB ID 0004

Dumplings from cooked potatoes, model recipe

Knedlík bramborový, modelová receptura

Dumplings from cooked potatoes, model recipe

A photo gallery (8)

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 583 kJ
Energy 138 kcal
Fat, total (total lipid) 0.6 g
  Fatty acids, saturated 0.17 g
Carbohydrate, available 27.6 g
  Sugars, total g
Protein, total 4.5 g
Salt 0.8 g

Description of this food by LanguaL codes

A0139 A0467 A0641 A0706 A0731 A0830 A1121 A1292 B1218 C0240 E0140 F0014 G0015 H0186 H0319 J0003 K0003 M0001 N0051 P0024 R0515 Z0109

Description of this food by FoodEX2

A03VD#F28.A07GL$F04.A003X$F04.A0F6E$F04.A011P

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 583 00012
Energy ENERC kcal 138 00012
Protein, total [NCF:6.25] PROT g 4.5 00012
   Nitrogen, total NT g 0.8 00007
Fat, total (total lipid) [FACF:0.956] FAT g 0.6 00007
Carbohydrate, total CHOT g 29.5 00012
   Carbohydrate, available CHO g 27.6 00012
   Fibre, total dietary FIBT g 1.9 00007
Water WATER g 64.1 00007
Ethanol ALC g 0 00000
Ash (minerals) ASH g 1.5 00007
Vitamins        
Vitamin B1, thiamin THIA mg 0.06 00007
Vitamin B2, riboflavin RIBF mg 0.05 00007
Niacin equivalents NIAEQ NE
   Niacin NIA mg 1.5 00007
Folate, total FOL μg
Pantothenic acid (vitamin B5) PANTAC mg 0.34 00007
Vitamin B6 PYRXN mg 0.18 00007
Vitamin B12 VITB12 μg
Vitamin C VITC mg 2.0 00007
Vitamin A VITA RE 3 00012
   Retinol RETOL μg 3 00007
   beta-carotene CARTB μg 4 00007
Vitamin D VITD μg
Vitamin E VITE ATE 0.12 00012
   alpha - tocopherol TOCPHA mg 0.12 00007
Minerals        
Sodium NA mg 330 00007
Magnesium MG mg 17 00007
Phosphorus P mg 20 00007
Potassium K mg 260 00007
Calcium CA mg 13 00007
Iron FE mg 0.4 00007
Copper CU mg
Zinc ZN mg 0.34 00007
Selenium SE μg
Iodine ID μg
Salt NACL g 0.8 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 0.17 00012
   C 4:0 F4:0 g 0 00007
   C 6:0 F6:0 g 0 00007
   C 8:0 F8:0 g 0 00007
   C 10:0 F10:0 g 0 00007
   C 12:0 F12:0 g 0 00007
   C 13:0 F13:0 g 0 00007
   C 14:0 F14:0 g 0.01 00007
   C 15:0 F15:0 g 0 00007
   C 16:0 F16:0 g 0.14 00007
   C 17:0 F17:0 g 0 00007
   C 18:0 F18:0 g 0.03 00007
   C 20:0 F20:0 g 0 00007
   C 22:0 F22:0 g 0 00007
Fatty acids, monounsaturated FAMS g 0.20 00012
   C 14:1 F14:1CN5 g 0 00007
   C 16:1 F16:1CN7 g 0.02 00007
   C 17:1 F17:1 g 0 00007
   C 18:1, n-9 F18:1CN9 g 0.17 00007
   C 20:1, n-11 F20:1CN11 g 0 00007
   C 22:1, n-9 F22:1CN9 g 0 00007
Fatty acids, polyunsaturated FAPU g 0.13 00012
n-6 fatty acids FACN6 g 0.12 00012
   C 18:2, n-6 F18:2CN6 g 0.12 00007
   C 18:3, n-6 F18:3CN6 g
   C 20:4, n-6 F20:4CN6 g
n-3 fatty acids FACN3 g 0.01 00012
   C 18:3, n-3 F18:3CN3 g 0.01 00007
   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 0.02 00012
   C 18:1, n-9 trans F18:1TN9 g 0.02 00007
   C 18:2, n-6 trans F18:2 TTN6 g 0 00007
Cholesterol CHORL mg 7 00007
Amino acids        
Glycine GLY mg 132 00007
Alanine ALA mg 131 00007
Valine VAL mg 202 00007
Leucine LEU mg 271 00007
Isoleucine ILE mg 157 00007
Serine SER mg 179 00007
Threonine THR mg 123 00007
Lysine LYS mg 203 00007
Aspartic acid ASP mg 555 00007
Glutamic acid GLU mg 1142 00007
Arginine ARG mg 178 00007
Cystine CYS mg 116 00007
Methionine MET mg 68 00007
Phenylalanine PHE mg 203 00007
Tyrosine TYR mg 131 00007
Tryptophan TRP mg
Histidine HIS mg 88 00007
Proline PRO mg 348 00007


A list of attached LanguaL ™ descriptors for the food item:

0004 Dumplings from cooked potatoes, model recipe
Classification facets Descriptors
A. PRODUCT TYPE [A0361] MULTICOMPONENT MEAL (US CFR) [A0139]
OTHER FOODS (CIAA) [A0467]
COMPOSITE FOODS (CCFAC) [A0641]
16 STARCHY ROOTS AND POTATOES (EFG) [A0706]
08 VEGETABLES AND VEGETABLE PRODUCTS (EUROCODE2) [A0731]
POTATO DISH (EUROFIR) [A0830]
10000289 - VEGETABLE BASED PRODUCTS - READY TO EAT (PERISHABLE) (GS1 GPC) [A1121]
2200 MEALS, ENTREES, AND SIDEDISHES (USDA SR) [A1292]
B. FOOD SOURCE [B1564] POTATO [B1218]
C. PART OF PLANT OR ANIMAL [C0116] ROOT, TUBER OR BULB, WITHOUT PEEL [C0240]
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] BOILED AND DRAINED [G0015]
H. TREATMENT APPLIED [H0111] EGG ADDED [H0186]
WHEAT ADDED [H0319]
J. PRESERVATION METHOD [J0107] NO PRESERVATION METHOD USED [J0003]
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 FROM HUMAN-MADE MATERIAL [N0051]
P. CONSUMER GROUP/DIETARY USE/LABEL CLAIM [P0032] HUMAN FOOD, NO AGE SPECIFICATION [P0024]
R. GEOGRAPHIC PLACES AND REGIONS [R0010] CZECH REPUBLIC [R0515]
Z. ADJUNCT CHARACTERISTICS OF FOOD [Z0005] HOME PREPARED [Z0109]
Add item to clipboard

Photo gallery

1
1

Skip navigation