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FCDB ID 0082

Lard

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Lard

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 3690 kJ
Energy 896 kcal
Fat, total (total lipid) 99.5 g
  Fatty acids, saturated g
Carbohydrate, available 0 g
  Sugars, total 0 g
Protein, total 0.2 g
Salt 0 g

Description of this food by LanguaL codes

A0129 A0453 A0627 A0702 A0728 A0738 A0808 A1053 A1257 A1274 B1136 C0190 E0119 F0014 G0003 H0001 J0001 K0003 M0001 N0001 P0024

Description of this food by FoodEX2

A037V

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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 3690 00012
Energy ENERC kcal 896 00012
Protein, total [NCF:6.25] PROT g 0.2 00039
   Nitrogen, total NT g 0 00012
Fat, total (total lipid) [FACF:0.930] FAT g 99.5 00039
Carbohydrate, total CHOT g 0 00004
   Carbohydrate, available CHO g 0 00012
   Fibre, total dietary FIBT g 0 00000
Water WATER g 0.2 00039
Ethanol ALC g 0 00000
Ash (minerals) ASH g 0.1 00039
Vitamins        
Vitamin B1, thiamin THIA mg 0 00004
Vitamin B2, riboflavin RIBF mg 0 00004
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 00000
Vitamin A VITA RE 0 00012
   Retinol RETOL μg 0 00002
   beta-carotene CARTB μg 0 00002
Vitamin D VITD μg
Vitamin E VITE ATE 1.26 00012
   alpha - tocopherol TOCPHA mg 1.26 00020
Minerals        
Sodium NA mg 2 00039
Magnesium MG mg 2 00039
Phosphorus P mg 5 00039
Potassium K mg 1 00039
Calcium CA mg 2 00039
Iron FE mg 0.3 00039
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 00000
   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 8.49 00012
   C 18:2, n-6 F18:2CN6 g 8.49 00020
   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 90 00020
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:

0082 Lard
Classification facets Descriptors
A. PRODUCT TYPE [A0361] REFINED OR PARTIALLY-REFINED FOOD PRODUCT (US CFR) [A0129]
FATS AND OILS (CIAA) [A0453]
FATS AND OILS, AND FAT EMULSIONS (TYPE WATER-IN-OIL) (CCFAC) [A0627]
12 BUTTER AND ANIMAL FATS (EFG) [A0702]
05 FATS AND OILS (EUROCODE2) [A0728]
031 MAMMALIAN FATS (MF) (CCPR) [A0738]
BUTTER OR OTHER ANIMAL FAT (EUROFIR) [A0808]
10000041 - FATS EDIBLE - ANIMAL (PERISHABLE) (GS1 GPC) [A1053]
1000000 - 10. PRODUCTS OF ANIMAL ORIGIN - TERRESTRIAL ANIMALS (EC) [A1257]
0400 FATS AND OILS (USDA SR) [A1274]
B. FOOD SOURCE [B1564] SWINE [B1136]
C. PART OF PLANT OR ANIMAL [C0116] FAT OR OIL [C0190]
E. PHYSICAL STATE, SHAPE OR FORM [E0113] SEMISOLID WITH SMOOTH CONSISTENCY [E0119]
F. EXTENT OF HEAT TREATMENT [F0011] FULLY HEAT-TREATED [F0014]
G. COOKING METHOD [G0002] COOKING METHOD NOT APPLICABLE [G0003]
H. TREATMENT APPLIED [H0111] TREATMENT APPLIED NOT KNOWN [H0001]
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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