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FCDB ID 0424

Roll, soy

Rohlík sójový

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Basic record
Full record

Content per 100 g edible portion

Edible conversion factor 1

Component name	Value	Unit
Energy	1240	kJ
Energy	293	kcal
Fat, total (total lipid)	2.7	g
Fatty acids, saturated	0.52	g
Carbohydrate, available	57.5	g
Sugars, total	3.7	g
Protein, total	6.8	g
Salt	1.2	g

Show food description by LanguaL codes

Description of this food by LanguaL codes

A0178 A0458 A0632 A0691 A0729 A0768 A0820 A0945 A1240 A1290 B1312 C0155 E0147 F0014 G0005 H0148 H0152 H0263 H0333 H0338 H0430 H0753 J0001 K0003 M0001 N0001 P0024

Description of this food by FoodEX2

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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	1240	00012
Energy	ENERC	kcal	293	00012
Protein, total [NCF:6.25]	PROT	g	6.8	00012
Nitrogen, total	NT	g	1.1	00050
Fat, total (total lipid) [FACF:0.000]	FAT	g	2.7	00050
Carbohydrate, total	CHOT	g	63.1	00012
Carbohydrate, available	CHO	g	57.5	00012
Fibre, total dietary	FIBT	g	5.6	00050
Water	WATER	g	26.3	00050
Ethanol	ALC	g	0	00000
Ash (minerals)	ASH	g	1.1	00050
Vitamins
Vitamin B1, thiamin	THIA	mg	0.11	00050
Vitamin B2, riboflavin	RIBF	mg	0.09	00050
Niacin equivalents	NIAEQ	NE
Niacin	NIA	mg	1.6	00050
Folate, total	FOL	μg
Pantothenic acid (vitamin B5)	PANTAC	mg	0.51	00050
Vitamin B6	PYRXN	mg	0.11	00050
Vitamin B12	VITB12	μg
Vitamin C	VITC	mg	0	00000
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	0.80	00012
alpha - tocopherol	TOCPHA	mg	0.80	00050
Minerals
Sodium	NA	mg	475	00050
Magnesium	MG	mg	35	00050
Phosphorus	P	mg	140	00050
Potassium	K	mg	188	00050
Calcium	CA	mg	77	00050
Iron	FE	mg	1.5	00050
Copper	CU	mg
Zinc	ZN	mg	0.9	00050
Selenium	SE	μg
Iodine	ID	μg
Salt	NACL	g	1.2	00012
Sugars, starch, polyoles, organic acids
Sugars, total	SUGAR	g	3.7	00012
Fructose	FRUS	g	0.3	00063
Glucose	GLUS	g	0.1	00063
Lactose	LACS	g
Maltose	MALS	g	3.1	00063
Saccharose	SUCS	g	0.2	00063
Starch	STARCH	g
Organic acids	OA	g
Polyols	POLY	g
Fatty acids and cholesterol
Fatty acids, saturated	FASAT	g	0.52	00050
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	00050
C 13:0	F13:0	g
C 14:0	F14:0	g	0.01	00050
C 15:0	F15:0	g	0	00050
C 16:0	F16:0	g	0.43	00050
C 17:0	F17:0	g	0	00050
C 18:0	F18:0	g	0.07	00050
C 20:0	F20:0	g	0.01	00050
C 22:0	F22:0	g	0	00050
Fatty acids, monounsaturated	FAMS	g	0.70	00050
C 14:1	F14:1CN5	g
C 16:1	F16:1CN7	g	0.01	00050
C 17:1	F17:1	g
C 18:1, n-9	F18:1CN9	g	0.68	00050
C 20:1, n-11	F20:1CN11	g	0.01	00050
C 22:1, n-9	F22:1CN9	g	0	00050
Fatty acids, polyunsaturated	FAPU	g	0.58	00050
n-6 fatty acids	FACN6	g	0.47	00050
C 18:2, n-6	F18:2CN6	g	0.47	00050
C 18:3, n-6	F18:3CN6	g
C 20:4, n-6	F20:4CN6	g
n-3 fatty acids	FACN3	g	0.09	00050
C 18:3, n-3	F18:3CN3	g	0.09	00050
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	00050
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	266	00050
Alanine	ALA	mg	240	00050
Valine	VAL	mg	300	00050
Leucine	LEU	mg	495	00050
Isoleucine	ILE	mg	255	00050
Serine	SER	mg	342	00050
Threonine	THR	mg	210	00050
Lysine	LYS	mg	309	00050
Aspartic acid	ASP	mg	356	00050
Glutamic acid	GLU	mg	2132	00050
Arginine	ARG	mg	295	00050
Cystine	CYS	mg	360	00050
Methionine	MET	mg	95	00050
Phenylalanine	PHE	mg	362	00050
Tyrosine	TYR	mg	179	00050
Tryptophan	TRP	mg
Histidine	HIS	mg	158	00050
Proline	PRO	mg	729	00050

A list of attached LanguaL ™ descriptors for the food item: 0424 Roll, soy
Classification facets	Descriptors
A. PRODUCT TYPE [A0361]	BREAD (US CFR) [A0178] BAKERY WARES (CIAA) [A0458] BAKERY WARES (CCFAC) [A0632] 01 BREAD AND ROLLS (EFG) [A0691] 06 GRAINS AND GRAIN PRODUCTS (EUROCODE2) [A0729] 078 MANUFACTURED MULTI-INGREDIENT CEREAL PRODUCTS (CP) (CCPR) [A0768] BREAD PRODUCT (EUROFIR) [A0820] 10000164 - BREAD (PERISHABLE) (GS1 GPC) [A0945] 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 [E0147]
F. EXTENT OF HEAT TREATMENT [F0011]	FULLY HEAT-TREATED [F0014]
G. COOKING METHOD [G0002]	BAKED OR ROASTED [G0005]
H. TREATMENT APPLIED [H0111]	WATER ADDED [H0148] GRAIN ADDED [H0152] VEGETABLE FAT OR OIL ADDED [H0263] SEED ADDED [H0333] SOY ADDED [H0338] ASCORBIC ACID ADDED (EC/CODEX) [H0430] YEAST ADDED [H0753]
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]