Centre for Food Composition Database | Czech Food Composition Database, Version 9.24

ÚZEI

You are here Homepage » Food » Pepper, dried

FCDB ID 0963

Pepper, dried

Paprika, sušená

Capsicum

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 1389 kJ
Energy 330 kcal
Fat, total (total lipid) 5.1 g
  Fatty acids, saturated 0.90 g
Carbohydrate, available 53.5 g
  Sugars, total 53.4 g
Protein, total 8.7 g
Salt 0.09 g

Description of this food by LanguaL codes

A0152 A0455 A0629 A0677 A0705 A0731 A0827 A1009 A1230 A1281 B1250 C0139 E0150 F0001 G0003 H0138 J0116 K0003 M0197 N0036 N0039 P0024

Description of this food by FoodEX2

Add item to clipboard

Content per 100 g edible portion

Edible conversion factor 1
Component name EuroFIR ID Unit Value Reference
Proximates        
Energy ENERC kJ 1389 00012
Energy ENERC kcal 330 00012
Protein, total [NCF:6.25] PROT g 8.7 00012
   Nitrogen, total NT g 1.39 00078
Fat, total (total lipid) [FACF:0.800] FAT g 5.1 00078
Carbohydrate, total CHOT g 71.3 00012
   Carbohydrate, available CHO g 53.5 00012
   Fibre, total dietary FIBT g 17.8 00078
Water WATER g 11.0 00078
Ethanol ALC g
Ash (minerals) ASH g 3.9 00078
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 35 00078
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 0.09 00012
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g 53.4 00012
   Fructose FRUS g 19.4 00078
   Glucose GLUS g 33.7 00078
   Lactose LACS g 0 00000
   Maltose MALS g 0 00078
   Saccharose SUCS g 0.3 00078
Starch STARCH g
Organic acids OA g
Polyols POLY g
Fatty acids and cholesterol        
Fatty acids, saturated FASAT g 0.90 00012
   C 4:0 F4:0 g 0 00078
   C 6:0 F6:0 g 0 00078
   C 8:0 F8:0 g 0 00078
   C 10:0 F10:0 g 0 00078
   C 12:0 F12:0 g 0 00078
   C 13:0 F13:0 g 0 00078
   C 14:0 F14:0 g 0.09 00078
   C 15:0 F15:0 g 0 00078
   C 16:0 F16:0 g 0.62 00078
   C 17:0 F17:0 g 0 00078
   C 18:0 F18:0 g 0.18 00078
   C 20:0 F20:0 g 0 00078
   C 22:0 F22:0 g 0 00078
Fatty acids, monounsaturated FAMS g 0.24 00012
   C 14:1 F14:1CN5 g 0 00078
   C 16:1 F16:1CN7 g 0 00078
   C 17:1 F17:1 g 0 00078
   C 18:1, n-9 F18:1CN9 g 0.24 00078
   C 20:1, n-11 F20:1CN11 g 0 00078
   C 22:1, n-9 F22:1CN9 g 0 00078
Fatty acids, polyunsaturated FAPU g 2.78 00012
n-6 fatty acids FACN6 g 1.96 00012
   C 18:2, n-6 F18:2CN6 g 1.95 00078
   C 18:3, n-6 F18:3CN6 g 0 00078
   C 20:4, n-6 F20:4CN6 g 0.02 00078
n-3 fatty acids FACN3 g 0.82 00012
   C 18:3, n-3 F18:3CN3 g 0.82 00078
   C 20:5, n-3 (EPA) F20:5CN3 g 0 00078
   C 22:5, n-3 (DPA) F22:5CN3 g
   C 22:6, n-3 (DHA) F22:6CN3 g 0 00078
Fatty acids, trans- FATRN g 0 00012
   C 18:1, n-9 trans F18:1TN9 g 0 00078
   C 18:2, n-6 trans F18:2 TTN6 g 0 00078
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:

0963 Pepper, dried
Classification facets Descriptors
A. PRODUCT TYPE [A0361] VEGETABLE OR VEGETABLE PRODUCT (US CFR) [A0152]
FRUITS AND VEGETABLES (CIAA) [A0455]
FRUITS AND VEGETABLES (CCFAC) [A0629]
012 FRUITING VEGETABLES, OTHER THAN CUCURBITS (VO) (CCPR) [A0677]
15 VEGETABLES, EXCLUDING POTATOES (EFG) [A0705]
08 VEGETABLES AND VEGETABLE PRODUCTS (EUROCODE2) [A0731]
VEGETABLE PRODUCT (EUROFIR) [A0827]
10000272 - VEGETABLES - PREPARED/PROCESSED (SHELF STABLE) (GS1 GPC) [A1009]
0230000 - FRUITING VEGETABLES (EC) [A1230]
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR) [A1281]
B. FOOD SOURCE [B1564] PEPPER, GREEN OR RED [B1250]
C. PART OF PLANT OR ANIMAL [C0116] FRUIT, PEEL PRESENT, CORE, PIT OR SEED REMOVED [C0139]
E. PHYSICAL STATE, SHAPE OR FORM [E0113] WHOLE, NATURAL SHAPE [E0150]
F. EXTENT OF HEAT TREATMENT [F0011] EXTENT OF HEAT TREATMENT NOT KNOWN [F0001]
G. COOKING METHOD [G0002] COOKING METHOD NOT APPLICABLE [G0003]
H. TREATMENT APPLIED [H0111] WATER REMOVED [H0138]
J. PRESERVATION METHOD [J0107] DEHYDRATED OR DRIED [J0116]
K. PACKING MEDIUM [K0020] NO PACKING MEDIUM USED [K0003]
M. CONTAINER OR WRAPPING [M0100] BAG, SACK OR POUCH [M0197]
N. FOOD CONTACT SURFACE [N0010] PLASTIC [N0036]
PAPER OR PAPERBOARD [N0043]
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]
Add item to clipboard

Skip navigation