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FCDB ID 0094

Tofu, soy bean curd

Tofu

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 316 kJ
Energy 76 kcal
Fat, total (total lipid) 4.2 g
  Fatty acids, saturated g
Carbohydrate, available 1.2 g
  Sugars, total g
Protein, total 7.8 g
Salt 0 g

Description of this food by LanguaL codes

A0152 A0455 A0629 A0680 A0704 A0730 A0831 A1013 A1236 A1286 B1452 C0133 E0147 F0014 G0003 H0130 J0120 K0003 M0001 N0001 P0024

Description of this food by FoodEX2

A03TT

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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 316 00012
Energy ENERC kcal 76 00012
Protein, total [NCF:6.25] PROT g 7.8 00004
   Nitrogen, total NT g 1.2 00012
Fat, total (total lipid) [FACF:0.940] FAT g 4.2 00004
Carbohydrate, total CHOT g 2.2 00012
   Carbohydrate, available CHO g 1.2 00012
   Fibre, total dietary FIBT g 1.0 00004
Water WATER g 85.0 00004
Ethanol ALC g 0 00000
Ash (minerals) ASH g 0.8 00004
Vitamins        
Vitamin B1, thiamin THIA mg 0.06 00004
Vitamin B2, riboflavin RIBF mg 0.03 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 00004
Vitamin A VITA RE 0 00012
   Retinol RETOL μg 0 00000
   beta-carotene CARTB μg 0 00004
Vitamin D VITD μg
Vitamin E VITE ATE
   alpha - tocopherol TOCPHA mg
Minerals        
Sodium NA mg 7 00004
Magnesium MG mg 111 00004
Phosphorus P mg 126 00004
Potassium K mg 42 00004
Calcium CA mg 128 00004
Iron FE mg 1.9 00004
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
   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
   C 18:2, n-6 F18:2CN6 g
   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 0 00000
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:

0094 Tofu, soy bean curd
Classification facets Descriptors
A. PRODUCT TYPE [A0361] VEGETABLE OR VEGETABLE PRODUCT (US CFR) [A0152]
FRUITS AND VEGETABLES (CIAA) [A0455]
FRUITS AND VEGETABLES (CCFAC) [A0629]
015 PULSES (VD) (CCPR) [A0680]
14 PULSES (EFG) [A0704]
07 PULSES, SEEDS, KERNELS, NUTS AND PRODUCTS (EUROCODE2) [A0730]
PULSE OR PULSE PRODUCT (EUROFIR) [A0831]
10000006 - VEGETABLES - UNPREPARED/UNPROCESSED (SHELF STABLE) (GS1 GPC) [A1013]
0300000 - 3. PULSES, DRY (EC) [A1236]
1600 LEGUMES AND LEGUME PRODUCTS (USDA SR) [A1286]
B. FOOD SOURCE [B1564] SOYBEAN [B1452]
C. PART OF PLANT OR ANIMAL [C0116] SEED, SKIN PRESENT, GERM PRESENT [C0133]
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] COOKING METHOD NOT APPLICABLE [G0003]
H. TREATMENT APPLIED [H0111] PHYSICALLY/CHEMICALLY MODIFIED [H0130]
J. PRESERVATION METHOD [J0107] PRESERVED BY HEAT TREATMENT [J0120]
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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