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FCDB ID 0503

Pasta without eggs, wholemeal, boiled in unsalted water

Těstoviny, bezvaječné, celozrnné, vařené v nesolené vodě

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 631 kJ
Energy 149 kcal
Fat, total (total lipid) 0.6 g
  Fatty acids, saturated g
Carbohydrate, available 28.0 g
  Sugars, total g
Protein, total 6.2 g
Salt 0 g

Description of this food by LanguaL codes

A0275 A0457 A0631 A0661 A0694 A0815 A0970 A1240 A1290 B1312 C0155 E0147 F0014 G0014 H0003 J0003 K0003 M0001 N0001 P0024

Description of this food by FoodEX2

A04LC#F28.A07GG$F28.A07KG$F04.A004B

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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 631 00012
Energy ENERC kcal 149 00012
Protein, total [NCF:6.25] PROT g 6.2 00012
   Nitrogen, total NT g 1.0 00065
Fat, total (total lipid) [FACF:0.000] FAT g 0.6 00065
Carbohydrate, total CHOT g 31.4 00012
   Carbohydrate, available CHO g 28.0 00012
   Fibre, total dietary FIBT g 3.4 00065
Water WATER g 61.5 00065
Ethanol ALC g 0 00000
Ash (minerals) ASH g 0.3 00065
Vitamins        
Vitamin B1, thiamin THIA mg 0.15 00065
Vitamin B2, riboflavin RIBF mg 0.01 00065
Niacin equivalents NIAEQ NE
   Niacin NIA mg 0.5 00065
Folate, total FOL μg
Pantothenic acid (vitamin B5) PANTAC mg
Vitamin B6 PYRXN mg 0.04 00065
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 0.02 00012
   alpha - tocopherol TOCPHA mg 0.02 00065
Minerals        
Sodium NA mg 1 00065
Magnesium MG mg 18 00065
Phosphorus P mg 58 00065
Potassium K mg 36 00065
Calcium CA mg 15 00065
Iron FE mg 0.6 00065
Copper CU mg
Zinc ZN mg 0.73 00065
Selenium SE μg
Iodine ID μg
Salt NACL g 0 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
   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
   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:

0503 Pasta without eggs, wholemeal, boiled in unsalted water
Classification facets Descriptors
A. PRODUCT TYPE [A0361] MACARONI OR NOODLE PRODUCT (US CFR) [A0275]
CEREALS AND CEREAL PRODUCTS (CIAA) [A0457]
CEREALS AND CEREAL PRODUCTS (CCFAC) [A0631]
13 DERIVED PRODUCTS OF PLANT ORIGIN (CCPR) [A0661]
04 PASTA (EFG) [A0694]
PASTA (EUROFIR) [A0815]
10000285 - CEREALS PRODUCTS - NOT READY TO EAT (SHELF STABLE) (GS1 GPC) [A0970]
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] BOILED [G0014]
H. TREATMENT APPLIED [H0111] NO TREATMENT APPLIED [H0003]
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 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]
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