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FCDB ID 0079

Egg, hen, white, raw

Vejce slepičí, bílek

Egg, hen, white, raw

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Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 201 kJ
Energy 47 kcal
Fat, total (total lipid) 0.1 g
  Fatty acids, saturated 0.02 g
Carbohydrate, available 1.0 g
  Sugars, total 0.4 g
Protein, total 10.6 g
Salt 0.41 g

Description of this food by LanguaL codes

A0261 A0461 A0635 A0725 A0744 A0791 A1038 A1260 A1271 B1713 C0241 E0139 F0003 G0003 H0003 J0001 K0003 M0003 N0003 P0024

Description of this food by FoodEX2

A0F6G

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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 201 00012
Energy ENERC kcal 47 00012
Protein, total [NCF:6.25] PROT g 10.6 00012
   Nitrogen, total NT g 1.7 00068
Fat, total (total lipid) [FACF:0.830] FAT g 0.1 00068
Carbohydrate, total CHOT g 1.0 00012
   Carbohydrate, available CHO g 1.0 00012
   Fibre, total dietary FIBT g 0 00000
Water WATER g 87.6 00068
Ethanol ALC g 0 00000
Ash (minerals) ASH g 0.7 00068
Vitamins        
Vitamin B1, thiamin THIA mg 0.03 00020
Vitamin B2, riboflavin RIBF mg 0.30 00020
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 0 00020
Vitamin A VITA RE 0 00012
   Retinol RETOL μg 0 00041
   beta-carotene CARTB μg 0 00041
Vitamin D VITD μg
Vitamin E VITE ATE 0 00012
   alpha - tocopherol TOCPHA mg 0 00041
Minerals        
Sodium NA mg 164 00068
Magnesium MG mg 12 00020
Phosphorus P mg 21 00020
Potassium K mg 156 00020
Calcium CA mg 11 00020
Iron FE mg 0.5 00020
Copper CU mg
Zinc ZN mg
Selenium SE μg
Iodine ID μg
Salt NACL g 0.41 00012
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g 0.4 00012
   Fructose FRUS g 0 00068
   Glucose GLUS g 0.4 00068
   Lactose LACS g 0 00068
   Maltose MALS g 0 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 0.02 00012
   C 4:0 F4:0 g 0 00068
   C 6:0 F6:0 g 0 00068
   C 8:0 F8:0 g 0 00068
   C 10:0 F10:0 g 0 00068
   C 12:0 F12:0 g 0 00068
   C 13:0 F13:0 g 0 00068
   C 14:0 F14:0 g 0 00068
   C 15:0 F15:0 g 0 00068
   C 16:0 F16:0 g 0.01 00068
   C 17:0 F17:0 g 0 00068
   C 18:0 F18:0 g 0 00068
   C 20:0 F20:0 g 0 00068
   C 22:0 F22:0 g 0 00068
Fatty acids, monounsaturated FAMS g 0.03 00012
   C 14:1 F14:1CN5 g 0 00068
   C 16:1 F16:1CN7 g 0 00068
   C 17:1 F17:1 g 0 00068
   C 18:1, n-9 F18:1CN9 g 0.03 00068
   C 20:1, n-11 F20:1CN11 g 0 00068
   C 22:1, n-9 F22:1CN9 g 0 00068
Fatty acids, polyunsaturated FAPU g 0.01 00012
n-6 fatty acids FACN6 g 0.01 00012
   C 18:2, n-6 F18:2CN6 g 0.01 00068
   C 18:3, n-6 F18:3CN6 g 0 00068
   C 20:4, n-6 F20:4CN6 g 0 00068
n-3 fatty acids FACN3 g 0 00012
   C 18:3, n-3 F18:3CN3 g 0 00068
   C 20:5, n-3 (EPA) F20:5CN3 g 0 00068
   C 22:5, n-3 (DPA) F22:5CN3 g
   C 22:6, n-3 (DHA) F22:6CN3 g 0 00068
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 00041
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:

0079 Egg, hen, white, raw
Classification facets Descriptors
A. PRODUCT TYPE [A0361] EGG OR EGG PRODUCT (US CFR) [A0261]
EGG AND EGG PRODUCTS (CIAA) [A0461]
EGG AND EGG PRODUCTS (CCFAC) [A0635]
02 EGG AND EGG PRODUCTS (EUROCODE2) [A0725]
039 EGGS (PE) (CCPR) [A0744]
FRESH OR PROCESSED EGG (EUROFIR) [A0791]
50131600 - EGGS/EGG SUBSTITUTES (GS1 GPC) [A1038]
1030000 - BIRDS EGGS (EC) [A1260]
0100 DAIRY AND EGG PRODUCTS (USDA SR) [A1271]
B. FOOD SOURCE [B1564] HEN [B1713]
C. PART OF PLANT OR ANIMAL [C0116] EGG WHITE, ALBUMEN [C0241]
E. PHYSICAL STATE, SHAPE OR FORM [E0113] LIQUID, HIGH VISCOSITY, WITH NO VISIBLE PARTICLES [E0139]
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] NO CONTAINER OR WRAPPING USED [M0003]
N. FOOD CONTACT SURFACE [N0010] NO FOOD CONTACT SURFACE PRESENT [N0003]
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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