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FCDB ID 0575

Spices, basil, dried

Koření, bazalka, sušená

Ocimum

Spices, basil, dried

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Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 988 kJ
Energy 238 kcal
Fat, total (total lipid) 2.9 g
  Fatty acids, saturated 1.09 g
Carbohydrate, available 13.7 g
  Sugars, total 1.6 g
Protein, total 18.8 g
Salt 0.16 g

Description of this food by LanguaL codes

A0113 A0463 A0637 A0653 A0722 A0735 A0857 A1170 A1248 A1272 B1158 C0200 E0122 F0022 G0003 H0138 J0001 K0001 M0197 N0036 P0024

Description of this food by FoodEX2

A016Y

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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 988 00012
Energy ENERC kcal 238 00012
Protein, total [NCF:6.25] PROT g 18.8 00012
   Nitrogen, total NT g 3.0 00070
Fat, total (total lipid) [FACF:0.956] FAT g 2.9 00070
Carbohydrate, total CHOT g 54.7 00012
   Carbohydrate, available CHO g 13.7 00012
   Fibre, total dietary FIBT g 41.0 00070
Water WATER g 9.2 00070
Ethanol ALC g
Ash (minerals) ASH g 14.4 00070
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 64 00070
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 0.16 00012
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g 1.6 00012
   Fructose FRUS g 0.8 00070
   Glucose GLUS g 0.3 00070
   Lactose LACS g 0 00070
   Maltose MALS g 0 00070
   Saccharose SUCS g 0.5 00070
Starch STARCH g
Organic acids OA g
Polyols POLY g
Fatty acids and cholesterol        
Fatty acids, saturated FASAT g 1.09 00012
   C 4:0 F4:0 g 0 00070
   C 6:0 F6:0 g 0 00070
   C 8:0 F8:0 g 0 00070
   C 10:0 F10:0 g 0 00070
   C 12:0 F12:0 g 0 00070
   C 13:0 F13:0 g 0 00070
   C 14:0 F14:0 g 0.04 00070
   C 15:0 F15:0 g 0 00070
   C 16:0 F16:0 g 0.82 00070
   C 17:0 F17:0 g 0 00070
   C 18:0 F18:0 g 0.23 00070
   C 20:0 F20:0 g 0 00070
   C 22:0 F22:0 g 0 00070
Fatty acids, monounsaturated FAMS g 0.35 00012
   C 14:1 F14:1CN5 g 0 00070
   C 16:1 F16:1CN7 g 0.07 00070
   C 17:1 F17:1 g 0 00070
   C 18:1, n-9 F18:1CN9 g 0.28 00070
   C 20:1, n-11 F20:1CN11 g 0 00070
   C 22:1, n-9 F22:1CN9 g 0 00070
Fatty acids, polyunsaturated FAPU g 1.13 00012
n-6 fatty acids FACN6 g 0.34 00012
   C 18:2, n-6 F18:2CN6 g 0.34 00070
   C 18:3, n-6 F18:3CN6 g 0 00070
   C 20:4, n-6 F20:4CN6 g 0 00070
n-3 fatty acids FACN3 g 0.79 00012
   C 18:3, n-3 F18:3CN3 g 0.79 00070
   C 20:5, n-3 (EPA) F20:5CN3 g 0 00070
   C 22:5, n-3 (DPA) F22:5CN3 g
   C 22:6, n-3 (DHA) F22:6CN3 g 0 00070
Fatty acids, trans- FATRN g 0 00012
   C 18:1, n-9 trans F18:1TN9 g 0 00070
   C 18:2, n-6 trans F18:2 TTN6 g 0 00070
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:

0575 Spices, basil, dried
Classification facets Descriptors
A. PRODUCT TYPE [A0361] SPICE OR HERB (US CFR) [A0113]
SALTS AND SPICES, SOUPS, SAUCES AND SALADS, PROTEIN PRODUCTS ETC. (CIAA) [A0463]
SALTS AND SPICES, SOUPS, SAUCES AND SALADS, PROTEIN PRODUCTS ETC. (CCFAC) [A0637
05 HERBS AND SPICES (CCPR) [A0653]
32 MISCELLANEOUS FOODS (EFG) [A0722]
12 MISCELLANEOUS FOODS (EUROCODE2) [A0735]
HERB OR SPICE (EUROFIR) [A0857]
10000049 - HERBS/SPICES (SHELF STABLE) (GS1 GPC) [A1170]
0800000 - SPICES (EC) [A1248]
0200 SPICES AND HERBS (USDA SR) [A1272]
B. FOOD SOURCE [B1564] BASIL, SWEET [B1158]
C. PART OF PLANT OR ANIMAL [C0116] LEAF [C0200]
E. PHYSICAL STATE, SHAPE OR FORM [E0113] DIVIDED OR DISINTEGRATED [E0122]
F. EXTENT OF HEAT TREATMENT [F0011] HEAT-TREATED [F0022]
G. COOKING METHOD [G0002] COOKING METHOD NOT APPLICABLE [G0003]
H. TREATMENT APPLIED [H0111] WATER REMOVED [H0138]
J. PRESERVATION METHOD [J0107] PRESERVATION METHOD NOT KNOWN [J0001]
K. PACKING MEDIUM [K0020] PACKING MEDIUM NOT KNOWN [K0001]
M. CONTAINER OR WRAPPING [M0100] BAG, SACK OR POUCH [M0197]
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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