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FCDB ID 0802

Chanterelles, raw

Houby, lišky

Cantharellus cibarius

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 113 kJ
Energy 27 kcal
Fat, total (total lipid) 0.4 g
  Fatty acids, saturated 0 g
Carbohydrate, available 2.0 g
  Sugars, total 0 g
Protein, total 2.2 g
Salt 0 g

Description of this food by LanguaL codes

A0257 A0455 A0650 A0705 A0731 A0825 A1012 A1235 A1281 B1569 C0247 E0150 F0003 G0003 H0001 J0003 K0003 M0003 N0003 P0024

Description of this food by FoodEX2

A00TE

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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 113 00012
Energy ENERC kcal 27 00012
Protein, total [NCF:6.25] PROT g 2.2 00012
   Nitrogen, total NT g 0.35 00075
Fat, total (total lipid) [FACF:0.800] FAT g 0.4 00075
Carbohydrate, total CHOT g 5.3 00012
   Carbohydrate, available CHO g 2.0 00012
   Fibre, total dietary FIBT g 3.3 00072
Water WATER g 91.0 00075
Ethanol ALC g
Ash (minerals) ASH g 1.1 00075
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 1 00075
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 00012
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g 0 00012
   Fructose FRUS g 0 00075
   Glucose GLUS g 0 00075
   Lactose LACS g 0 00000
   Maltose MALS g 0 00075
   Saccharose SUCS g 0 00075
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
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:

0802 Chanterelles, raw
Classification facets Descriptors
A. PRODUCT TYPE [A0361] FRUIT OR VEGETABLE PRODUCT (US CFR) [A0257]
FRUITS AND VEGETABLES (CIAA) [A0455]
02 VEGETABLES (CCPR) [A0650]
15 VEGETABLES, EXCLUDING POTATOES (EFG) [A0705]
08 VEGETABLES AND VEGETABLE PRODUCTS (EUROCODE2) [A0731]
VEGETABLE OR VEGETABLE PRODUCT (EUROFIR) [A0825]
10000004 - VEGETABLES - UNPREPARED/UNPROCESSED (PERISHABLE) (GS1 GPC) [A1012]
0280000 - FUNGI (EC) [A1235]
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR) [A1281]
B. FOOD SOURCE [B1564] CHANTERELLE [B1569]
C. PART OF PLANT OR ANIMAL [C0116] PART OF ALGAE OR FUNGUS [C0247]
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] TREATMENT APPLIED NOT KNOWN [H0001]
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] 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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