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FCDB ID 0057

Brussels sprouts, raw

Kapusta růžičková

Brassica oleracea L. convar. gemmifera (DC.) Markg

Brussels sprouts, raw

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Content per 100 g edible portion

Edible conversion factor 0.77
Component name Value Unit
Energy 204 kJ
Energy 49 kcal
Fat, total (total lipid) 0.5 g
  Fatty acids, saturated g
Carbohydrate, available 4.5 g
  Sugars, total g
Protein, total 4.5 g
Salt 0 g

Description of this food by LanguaL codes

A0152 A0455 A0629 A0675 A0705 A0731 A0826 A1012 A1231 A1281 B1611 C0151 E0150 F0003 G0003 H0003 J0001 K0003 M0001 N0001 P0024

Description of this food by FoodEX2

A0DLG

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Content per 100 g edible portion

Edible conversion factor 0.77
Component name EuroFIR ID Unit Value Reference
Proximates        
Energy ENERC kJ 204 00012
Energy ENERC kcal 49 00012
Protein, total [NCF:6.25] PROT g 4.5 00001, 00002
   Nitrogen, total NT g 0.7 00012
Fat, total (total lipid) [FACF:0.800] FAT g 0.5 00001, 00002
Carbohydrate, total CHOT g 8.6 00012
   Carbohydrate, available CHO g 4.5 00012
   Fibre, total dietary FIBT g 4.1 00006
Water WATER g 85.0 00001, 00002
Ethanol ALC g 0 00000
Ash (minerals) ASH g 1.4 00001, 00002
Vitamins        
Vitamin B1, thiamin THIA mg 0.09 00001, 00002
Vitamin B2, riboflavin RIBF mg 0.15 00001, 00002
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 95.2 00001, 00002
Vitamin A VITA RE 37 00012
   Retinol RETOL μg 0 00000
   beta-carotene CARTB μg 447 00002
Vitamin D VITD μg
Vitamin E VITE ATE 0.90 00012
   alpha - tocopherol TOCPHA mg 0.90 00004
Minerals        
Sodium NA mg 9 00001, 00002
Magnesium MG mg 23 00001, 00002
Phosphorus P mg 84 00004
Potassium K mg 412 00001, 00002
Calcium CA mg 32 00033
Iron FE mg 1.1 00001, 00002
Copper CU mg
Zinc ZN mg
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 0.05 00012
   C 18:2, n-6 F18:2CN6 g 0.05 00001, 00002
   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:

0057 Brussels sprouts, raw
Classification facets Descriptors
A. PRODUCT TYPE [A0361] VEGETABLE OR VEGETABLE PRODUCT (US CFR) [A0152]
FRUITS AND VEGETABLES (CIAA) [A0455]
FRUITS AND VEGETABLES (CCFAC) [A0629]
010 BRASSICA (COLE OR CABBAGE) VEGETABLES, HEAD CABBAGE, FLOWERHEAD BRASSICAS
15 VEGETABLES, EXCLUDING POTATOES (EFG) [A0705]
08 VEGETABLES AND VEGETABLE PRODUCTS (EUROCODE2) [A0731]
VEGETABLE (EXCLUDING POTATO) (EUROFIR) [A0826]
10000004 - VEGETABLES - UNPREPARED/UNPROCESSED (PERISHABLE) (GS1 GPC) [A1012]
0240000 - BRASSICA VEGETABLES (EC) [A1231]
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR) [A1281]
B. FOOD SOURCE [B1564] BRUSSELS SPROUT [B1611]
C. PART OF PLANT OR ANIMAL [C0116] HEAD (PLANT) [C0151]
E. PHYSICAL STATE, SHAPE OR FORM [E0113] WHOLE, NATURAL SHAPE [E0150]
F. EXTENT OF HEAT TREATMENT [F0011] NOT HEAT-TREATED [F0003]
G. COOKING METHOD [G0002] COOKING METHOD NOT APPLICABLE [G0003]
H. TREATMENT APPLIED [H0111] NO TREATMENT APPLIED [H0003]
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]
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