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FCDB ID 0444

Cheese, whey

Sýr syrovátkový

Cheese, whey

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 747 kJ
Energy 178 kcal
Fat, total (total lipid) 14.2 g
  Fatty acids, saturated 9.07 g
Carbohydrate, available 4.7 g
  Sugars, total 3.5 g
Protein, total 8.3 g
Salt 0.46 g

Description of this food by LanguaL codes

A0115 A0452 A0626 A0720 A0724 A0775 A0784 A1044 A1259 A1271 B1201 C0244 E0151 F0022 G0001 H0107 H0138 J0104 K0003 M0172 N0036 P0024

Description of this food by FoodEX2

A02QE#F04.A0EZB

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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 747 00012
Energy ENERC kcal 178 00012
Protein, total [NCF:6.38] PROT g 8.3 00012
   Nitrogen, total NT g 1.3 00064
Fat, total (total lipid) [FACF:0.945] FAT g 14.2 00064
Carbohydrate, total CHOT g 4.7 00012
   Carbohydrate, available CHO g 4.7 00012
   Fibre, total dietary FIBT g 0 00000
Water WATER g 71.2 00064
Ethanol ALC g
Ash (minerals) ASH g 1.6 00064
Vitamins        
Vitamin B1, thiamin THIA mg
Vitamin B2, riboflavin RIBF mg
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
Vitamin A VITA RE
   Retinol RETOL μg
   beta-carotene CARTB μg
Vitamin D VITD μg
Vitamin E VITE ATE
   alpha - tocopherol TOCPHA mg
Minerals        
Sodium NA mg 185 00064
Magnesium MG mg
Phosphorus P mg
Potassium K mg
Calcium CA mg
Iron FE mg
Copper CU mg
Zinc ZN mg
Selenium SE μg
Iodine ID μg
Salt NACL g 0.46 00012
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g 3.5 00012
   Fructose FRUS g 0 00064
   Glucose GLUS g 0 00064
   Lactose LACS g 3.5 00064
   Maltose MALS g 0 00064
   Saccharose SUCS g 0 00064
Starch STARCH g
Organic acids OA g
Polyols POLY g
Fatty acids and cholesterol        
Fatty acids, saturated FASAT g 9.07 00012
   C 4:0 F4:0 g 0.27 00064
   C 6:0 F6:0 g 0.19 00064
   C 8:0 F8:0 g 0.13 00064
   C 10:0 F10:0 g 0.32 00064
   C 12:0 F12:0 g 0.42 00064
   C 13:0 F13:0 g 0 00064
   C 14:0 F14:0 g 0.18 00064
   C 15:0 F15:0 g 0.15 00064
   C 16:0 F16:0 g 0.59 00064
   C 17:0 F17:0 g 0.09 00064
   C 18:0 F18:0 g 0.25 00064
   C 20:0 F20:0 g 0 00064
   C 22:0 F22:0 g 0 00064
Fatty acids, monounsaturated FAMS g 3.69 00012
   C 14:1 F14:1CN5 g 0.13 00064
   C 16:1 F16:1CN7 g 0.26 00064
   C 17:1 F17:1 g 0 00064
   C 18:1, n-9 F18:1CN9 g 0.29 00064
   C 20:1, n-11 F20:1CN11 g 0 00064
   C 22:1, n-9 F22:1CN9 g 0 00064
Fatty acids, polyunsaturated FAPU g 0.38 00012
n-6 fatty acids FACN6 g 0.28 00012
   C 18:2, n-6 F18:2CN6 g 0.25 00064
   C 18:3, n-6 F18:3CN6 g 0 00064
   C 20:4, n-6 F20:4CN6 g 0 00064
n-3 fatty acids FACN3 g 0 00012
   C 18:3, n-3 F18:3CN3 g 0.06 00064
   C 20:5, n-3 (EPA) F20:5CN3 g 0 00064
   C 22:5, n-3 (DPA) F22:5CN3 g
   C 22:6, n-3 (DHA) F22:6CN3 g 0 00064
Fatty acids, trans- FATRN g 0.28 00012
   C 18:1, n-9 trans F18:1TN9 g 0.31 00064
   C 18:2, n-6 trans F18:2 TTN6 g 0 00064
Cholesterol CHORL mg
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:

0444 Cheese, whey
Classification facets Descriptors
A. PRODUCT TYPE [A0361] CHEESE OR CHEESE PRODUCT (US CFR) [A0115]
DAIRY PRODUCTS (CIAA) [A0452]
DAIRY PRODUCTS, EXCLUDING FATS AND OILS, FAT EMULSIONS (CCFAC) [A0626]
30 CHEESE (EFG) [A0720]
01 MILK AND MILK PRODUCTS (EUROCODE2) [A0724]
090 MANUFACTURED MILK PRODUCTS (SINGLE INGREDIENT) OF ANIMAL ORIGIN (LI) (CCPR)
CHEESE (EUROFIR) [A0784]
10000025 - MILK/MILK SUBSTITUTES (PERISHABLE) (GS1 GPC) [A1044]
1020000 - MILK AND MILK PRODUCTS (EC) [A1259]
0100 DAIRY AND EGG PRODUCTS (USDA SR) [A1271]
B. FOOD SOURCE [B1564] COW [B1201]
C. PART OF PLANT OR ANIMAL [C0116] WHEY [C0244]
E. PHYSICAL STATE, SHAPE OR FORM [E0113] SOLID [E0151]
F. EXTENT OF HEAT TREATMENT [F0011] HEAT-TREATED [F0022]
G. COOKING METHOD [G0002] COOKING METHOD NOT KNOWN [G0001]
H. TREATMENT APPLIED [H0111] LACTIC ACID-OTHER AGENT FERMENTED [H0107]
WATER REMOVED [H0138]
J. PRESERVATION METHOD [J0107] PRESERVED BY FERMENTATION [J0104]
K. PACKING MEDIUM [K0020] NO PACKING MEDIUM USED [K0003]
M. CONTAINER OR WRAPPING [M0100] PLASTIC CONTAINER [M0172]
N. FOOD CONTACT SURFACE [N0010] PLASTIC [N0036]
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]
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