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FCDB ID 0794

Buchty, fermented buns, with quark filling, model recipe

Buchty kynuté, plněné tvarohovou náplní, modelová receptura

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 1235 kJ
Energy 293 kcal
Fat, total (total lipid) 8.1 g
  Fatty acids, saturated 3.60 g
Carbohydrate, available 44.8 g
  Sugars, total 12.2 g
Protein, total 9.0 g
Salt 0.7 g

Description of this food by LanguaL codes

A0151 A0458 A0632 A0695 A0729 A0768 A0821 A0951 A1240 A1288 B1312 C0155 E0147 F0014 G0005 H0158 H0186 H0221 H0297 H0753 H0757 J0003 K0003 M0003 N0024 P0024

Description of this food by FoodEX2

A00BL#F04.A02QK

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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 1235 00073
Energy ENERC kcal 293 00073
Protein, total [NCF:6.25] PROT g 9.0 00073
   Nitrogen, total NT g 1.4 00073
Fat, total (total lipid) [FACF:0.956] FAT g 8.1 00073
Carbohydrate, total CHOT g 47.4 00073
   Carbohydrate, available CHO g 44.8 00073
   Fibre, total dietary FIBT g 2.6 00073
Water WATER g 34.4 00073
Ethanol ALC g
Ash (minerals) ASH g 1.1 00073
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 264 00073
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 0.7 00073
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g 12.2 00073
   Fructose FRUS g 3.6 00073
   Glucose GLUS g 2.8 00073
   Lactose LACS g 1.3 00073
   Maltose MALS g 1.3 00073
   Saccharose SUCS g 3.2 00073
Starch STARCH g
Organic acids OA g
Polyols POLY g
Fatty acids and cholesterol        
Fatty acids, saturated FASAT g 3.60 00073
   C 4:0 F4:0 g 0.01 00073
   C 6:0 F6:0 g 0.02 00073
   C 8:0 F8:0 g 0.06 00073
   C 10:0 F10:0 g 0.07 00073
   C 12:0 F12:0 g 0.64 00073
   C 13:0 F13:0 g 0.00 00073
   C 14:0 F14:0 g 0.34 00073
   C 15:0 F15:0 g 0.01 00073
   C 16:0 F16:0 g 2.09 00073
   C 17:0 F17:0 g 0.01 00073
   C 18:0 F18:0 g 0.31 00073
   C 20:0 F20:0 g 0.03 00073
   C 22:0 F22:0 g 0.01 00073
Fatty acids, monounsaturated FAMS g 2.77 00073
   C 14:1 F14:1CN5 g 0.01 00073
   C 16:1 F16:1CN7 g 0.05 00073
   C 17:1 F17:1 g 0.00 00073
   C 18:1, n-9 F18:1CN9 g 2.67 00073
   C 20:1, n-11 F20:1CN11 g 0.03 00073
   C 22:1, n-9 F22:1CN9 g 0.01 00073
Fatty acids, polyunsaturated FAPU g 1.23 00073
n-6 fatty acids FACN6 g 0.99 00073
   C 18:2, n-6 F18:2CN6 g 0.99 00073
   C 18:3, n-6 F18:3CN6 g 0.00 00073
   C 20:4, n-6 F20:4CN6 g 0.00 00073
n-3 fatty acids FACN3 g 0.24 00073
   C 18:3, n-3 F18:3CN3 g 0.24 00073
   C 20:5, n-3 (EPA) F20:5CN3 g 0.00 00073
   C 22:5, n-3 (DPA) F22:5CN3 g
   C 22:6, n-3 (DHA) F22:6CN3 g 0.00 00073
Fatty acids, trans- FATRN g 0.00 00073
   C 18:1, n-9 trans F18:1TN9 g 0.00 00073
   C 18:2, n-6 trans F18:2 TTN6 g 0.00 00073
Cholesterol CHORL mg
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:

0794 Buchty, fermented buns, with quark filling, model recipe
Classification facets Descriptors
A. PRODUCT TYPE [A0361] SWEET ROLL OR SWEET BUN (US CFR) [A0151]
BAKERY WARES (CIAA) [A0458]
BAKERY WARES (CCFAC) [A0632]
05 BAKERY PRODUCTS (EFG) [A0695]
06 GRAINS AND GRAIN PRODUCTS (EUROCODE2) [A0729]
078 MANUFACTURED MULTI-INGREDIENT CEREAL PRODUCTS (CP) (CCPR) [A0768]
FINE BAKERY WARE (EUROFIR) [A0821]
50182000 - SWEET BAKERY PRODUCTS (GS1 GPC) [A0951]
0500000 - 5. CEREALS (EC) [A1240]
1800 BAKED PRODUCTS (USDA SR) [A1288]
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] BAKED OR ROASTED [G0005]
H. TREATMENT APPLIED [H0111] SUCROSE ADDED [H0158]
EGG ADDED [H0186]
FAT OR OIL ADDED [H0221]
MILK OR MILK PRODUCT ADDED [H0297]
YEAST ADDED [H0753]
TREE NUT ADDED [H0757]
J. PRESERVATION METHOD [J0107] NO PRESERVATION METHOD USED [J0003]
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] COATING ENAMEL [N0024]
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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