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

ÚZEI

You are here Homepage » Food » Maltodextrin

FCDB ID 0560

Maltodextrin

Maltodextrin

Maltodextrin

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 1603 kJ
Energy 377 kcal
Fat, total (total lipid) 0 g
  Fatty acids, saturated 0 g
Carbohydrate, available 93.8 g
  Sugars, total 2.5 g
Protein, total 0 g
Salt 0.23 g

Description of this food by LanguaL codes

A0181 A0467 A0662 A0722 A0735 A0852 A1256 B1013 C0282 E0151 F0001 G0003 H0119 H0138 J0116 K0003 M0166 N0036 P0024

Description of this food by FoodEX2

A0BSL

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 1603 00012
Energy ENERC kcal 377 00012
Protein, total [NCF:6.25] PROT g 0 00012
   Nitrogen, total NT g 0 00068
Fat, total (total lipid) [FACF:0.000] FAT g 0 00000
Carbohydrate, total CHOT g 94.8 00012
   Carbohydrate, available CHO g 93.8 00012
   Fibre, total dietary FIBT g 1.0 00068
Water WATER g 5.1 00068
Ethanol ALC g
Ash (minerals) ASH g 0.1 00068
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 93 00068
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 0.23 00012
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g 2.5 00012
   Fructose FRUS g 0 00068
   Glucose GLUS g 0.8 00068
   Lactose LACS g 0 00068
   Maltose MALS g 1.7 00068
   Saccharose SUCS g 0 00068
Starch STARCH g
Organic acids OA g
Polyols POLY g
Fatty acids and cholesterol        
Fatty acids, saturated FASAT g 0 00000
   C 4:0 F4:0 g 0 00000
   C 6:0 F6:0 g 0 00000
   C 8:0 F8:0 g 0 00000
   C 10:0 F10:0 g 0 00000
   C 12:0 F12:0 g 0 00000
   C 13:0 F13:0 g 0 00000
   C 14:0 F14:0 g 0 00000
   C 15:0 F15:0 g 0 00000
   C 16:0 F16:0 g 0 00000
   C 17:0 F17:0 g 0 00000
   C 18:0 F18:0 g 0 00000
   C 20:0 F20:0 g 0 00000
   C 22:0 F22:0 g 0 00000
Fatty acids, monounsaturated FAMS g 0 00000
   C 14:1 F14:1CN5 g 0 00000
   C 16:1 F16:1CN7 g 0 00000
   C 17:1 F17:1 g 0 00000
   C 18:1, n-9 F18:1CN9 g 0 00000
   C 20:1, n-11 F20:1CN11 g 0 00000
   C 22:1, n-9 F22:1CN9 g 0 00000
Fatty acids, polyunsaturated FAPU g 0 00000
n-6 fatty acids FACN6 g 0 00000
   C 18:2, n-6 F18:2CN6 g 0 00000
   C 18:3, n-6 F18:3CN6 g 0 00000
   C 20:4, n-6 F20:4CN6 g 0 00000
n-3 fatty acids FACN3 g 0 00000
   C 18:3, n-3 F18:3CN3 g 0 00000
   C 20:5, n-3 (EPA) F20:5CN3 g 0 00000
   C 22:5, n-3 (DPA) F22:5CN3 g
   C 22:6, n-3 (DHA) F22:6CN3 g 0 00000
Fatty acids, trans- FATRN g 0 00000
   C 18:1, n-9 trans F18:1TN9 g 0 00000
   C 18:2, n-6 trans F18:2 TTN6 g 0 00000
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:

0560 Maltodextrin
Classification facets Descriptors
A. PRODUCT TYPE [A0361] FOOD ADDITIVE (US CFR) [A0181]
OTHER FOODS (CIAA) [A0467]
14 MANUFACTURED FOODS (SINGLE INGREDIENT) OF PLANT ORIGIN (CCPR) [A0662]
32 MISCELLANEOUS FOODS (EFG) [A0722]
12 MISCELLANEOUS FOODS (EUROCODE2) [A0735]
MISCELLANEOUS FOOD PRODUCT (EUROFIR) [A0852]
0900000 - 9. SUGAR PLANTS (EC) [A1256]
B. FOOD SOURCE [B1564] PLANT USED FOR PRODUCING EXTRACT OR CONCENTRATE [B1013]
C. PART OF PLANT OR ANIMAL [C0116] MALTODEXTRIN [C0282]
E. PHYSICAL STATE, SHAPE OR FORM [E0113] SOLID [E0151]
F. EXTENT OF HEAT TREATMENT [F0011] EXTENT OF HEAT TREATMENT NOT KNOWN [F0001]
G. COOKING METHOD [G0002] COOKING METHOD NOT APPLICABLE [G0003]
H. TREATMENT APPLIED [H0111] MICROBIALLY/ENZYMATICALLY MODIFIED [H0119]
WATER REMOVED [H0138]
J. PRESERVATION METHOD [J0107] DEHYDRATED OR DRIED [J0116]
K. PACKING MEDIUM [K0020] NO PACKING MEDIUM USED [K0003]
M. CONTAINER OR WRAPPING [M0100] PLASTIC BAG OR POUCH [M0166]
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]
Add item to clipboard

Skip navigation