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FCDB ID 0853

Japanese quail, breast with, raw

Křepelka, prsa s kůží

Coturnix japonica

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 578 kJ
Energy 138 kcal
Fat, total (total lipid) 6.2 g
  Fatty acids, saturated 1.70 g
Carbohydrate, available 0 g
  Sugars, total 0 g
Protein, total 20.5 g
Salt 0.14 g

Description of this food by LanguaL codes

A0273 A0459 A0633 A0715 A0726 A0741 A0795 A1022 A1258 A1275 B1346 C0267 E0150 F0003 G0003 H0003 J0131 K0003 M0166 N0036 P0024

Description of this food by FoodEX2

A01TB#F20.A07QQ

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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 578 00012
Energy ENERC kcal 138 00012
Protein, total [NCF:6.25] PROT g 20.5 00012
   Nitrogen, total NT g 3.28 00075
Fat, total (total lipid) [FACF:0.945] FAT g 6.2 00075
Carbohydrate, total CHOT g 0 00000
   Carbohydrate, available CHO g 0 00000
   Fibre, total dietary FIBT g 0 00000
Water WATER g 71.2 00075
Ethanol ALC g
Ash (minerals) ASH g 1.4 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 56 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 0.14 00012
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g 0 00000
   Fructose FRUS g 0 00000
   Glucose GLUS g 0 00000
   Lactose LACS g 0 00000
   Maltose MALS g 0 00000
   Saccharose SUCS g 0 00000
Starch STARCH g
Organic acids OA g
Polyols POLY g
Fatty acids and cholesterol        
Fatty acids, saturated FASAT g 1.70 00012
   C 4:0 F4:0 g 0 00075
   C 6:0 F6:0 g 0 00075
   C 8:0 F8:0 g 0 00075
   C 10:0 F10:0 g 0 00075
   C 12:0 F12:0 g 0 00075
   C 13:0 F13:0 g 0 00075
   C 14:0 F14:0 g 0.03 00075
   C 15:0 F15:0 g 0 00075
   C 16:0 F16:0 g 1.28 00075
   C 17:0 F17:0 g 0 00075
   C 18:0 F18:0 g 0.38 00075
   C 20:0 F20:0 g 0 00075
   C 22:0 F22:0 g 0 00075
Fatty acids, monounsaturated FAMS g 2.39 00012
   C 14:1 F14:1CN5 g 0 00075
   C 16:1 F16:1CN7 g 0.29 00075
   C 17:1 F17:1 g 0 00075
   C 18:1, n-9 F18:1CN9 g 2.10 00075
   C 20:1, n-11 F20:1CN11 g 0 00075
   C 22:1, n-9 F22:1CN9 g 0 00075
Fatty acids, polyunsaturated FAPU g 1.73 00012
n-6 fatty acids FACN6 g 1.63 00012
   C 18:2, n-6 F18:2CN6 g 1.63 00075
   C 18:3, n-6 F18:3CN6 g 0 00075
   C 20:4, n-6 F20:4CN6 g 0 00075
n-3 fatty acids FACN3 g 0.10 00012
   C 18:3, n-3 F18:3CN3 g 0.10 00075
   C 20:5, n-3 (EPA) F20:5CN3 g 0 00075
   C 22:5, n-3 (DPA) F22:5CN3 g
   C 22:6, n-3 (DHA) F22:6CN3 g 0 00075
Fatty acids, trans- FATRN g 0 00012
   C 18:1, n-9 trans F18:1TN9 g 0 00075
   C 18:2, n-6 trans F18:2 TTN6 g 0 00075
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:

0853 Japanese quail, breast with, raw
Classification facets Descriptors
A. PRODUCT TYPE [A0361] POULTRY OR POULTRY PRODUCT (US CFR) [A0273]
MEAT AND MEAT PRODUCTS (CIAA) [A0459]
MEAT AND MEAT PRODUCTS (CCFAC) [A0633]
25 POULTRY AND POULTRY PRODUCTS (EFG) [A0715]
03 MEAT AND MEAT PRODUCTS (EUROCODE2) [A0726]
036 POULTRY MEAT (INCLUDING PIGEON MEAT) (PM) (CCPR) [A0741]
POULTRY MEAT (EUROFIR) [A0795]
10000009 - MEAT/POULTRY/GAME/BATRACHIAN - UNPREPARED/UNPROCESSED (PERISHABLE) (G
1010000 - MEAT (EC) [A1258]
0500 POULTRY PRODUCTS (USDA SR) [A1275]
B. FOOD SOURCE [B1564] QUAIL [B1346]
C. PART OF PLANT OR ANIMAL [C0116] SKELETAL MEAT PART, WITHOUT BONE, WITH SKIN [C0267]
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] NO TREATMENT APPLIED [H0003]
J. PRESERVATION METHOD [J0107] PRESERVED BY CHILLING [J0131]
K. PACKING MEDIUM [K0020] NO PACKING MEDIUM USED [K0003]
M. CONTAINER OR WRAPPING [M0100] PLASTIC BAG OR POUCH [M0166]
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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