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FCDB ID 0986

Mayonnaise, modelová receptura

Majonéza, modelová receptura

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 3349 kJ
Energy 814 kcal
Fat, total (total lipid) 89.4 g
  Fatty acids, saturated 9.47 g
Carbohydrate, available 0.3 g
  Sugars, total 0.1 g
Protein, total 2.1 g
Salt 0.44 g

Description of this food by LanguaL codes

A0292 A0467 A0627 A0663 A0722 A0735 A0859 A1183 A1257 A1274 B1017 C0190 E0135 F0014 G0003 H0178 H0185 J0100 K0003 M0001 N0001 P0024

Description of this food by FoodEX2

A044X#F22.A07SS

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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 3349 00081
Energy ENERC kcal 814 00081
Protein, total [NCF:6.25] PROT g 2.1 00081
   Nitrogen, total NT g 0.3 00081
Fat, total (total lipid) [FACF:0.956] FAT g 89.4 00081
Carbohydrate, total CHOT g 0.3 00081
   Carbohydrate, available CHO g 0.3 00081
   Fibre, total dietary FIBT g 0 00000
Water WATER g 7.9 00081
Ethanol ALC g
Ash (minerals) ASH g 0.3 00081
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 176 00081
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 0.44 00081
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g 0.1 00081
   Fructose FRUS g 0 00081
   Glucose GLUS g 0 00081
   Lactose LACS g 0.1 00081
   Maltose MALS g 0 00081
   Saccharose SUCS g 0 00081
Starch STARCH g
Organic acids OA g
Polyols POLY g
Fatty acids and cholesterol        
Fatty acids, saturated FASAT g 9.47 00081
   C 4:0 F4:0 g 0 00081
   C 6:0 F6:0 g 0 00081
   C 8:0 F8:0 g 0 00081
   C 10:0 F10:0 g 0 00081
   C 12:0 F12:0 g 0 00081
   C 13:0 F13:0 g 0 00081
   C 14:0 F14:0 g 0.06 00081
   C 15:0 F15:0 g 0 00081
   C 16:0 F16:0 g 5.52 00081
   C 17:0 F17:0 g 0 00081
   C 18:0 F18:0 g 3.04 00081
   C 20:0 F20:0 g 0.21 00081
   C 22:0 F22:0 g 0.64 00081
Fatty acids, monounsaturated FAMS g 23.71 00081
   C 14:1 F14:1CN5 g 0 00081
   C 16:1 F16:1CN7 g 0.15 00081
   C 17:1 F17:1 g 0 00081
   C 18:1, n-9 F18:1CN9 g 23.42 00081
   C 20:1, n-11 F20:1CN11 g 0.14 00081
   C 22:1, n-9 F22:1CN9 g 0 00081
Fatty acids, polyunsaturated FAPU g 47.56 00081
n-6 fatty acids FACN6 g 47.48 00081
   C 18:2, n-6 F18:2CN6 g 47.43 00081
   C 18:3, n-6 F18:3CN6 g 0 00081
   C 20:4, n-6 F20:4CN6 g 0.05 00081
n-3 fatty acids FACN3 g 0.08 00081
   C 18:3, n-3 F18:3CN3 g 0.08 00081
   C 20:5, n-3 (EPA) F20:5CN3 g 0 00081
   C 22:5, n-3 (DPA) F22:5CN3 g
   C 22:6, n-3 (DHA) F22:6CN3 g 0 00081
Fatty acids, trans- FATRN g 0 00081
   C 18:1, n-9 trans F18:1TN9 g 0 00081
   C 18:2, n-6 trans F18:2 TTN6 g 0 00081
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:

0986 Mayonnaise, modelová receptura
Classification facets Descriptors
A. PRODUCT TYPE [A0361] STANDARDIZED DRESSING (US CFR) [A0292]
OTHER FOODS (CIAA) [A0467]
FATS AND OILS, AND FAT EMULSIONS (TYPE WATER-IN-OIL) (CCFAC) [A0627]
15 MANUFACTURED FOODS (MULTI-INGREDIENT) OF PLANT ORIGIN (CCPR) [A0663]
32 MISCELLANEOUS FOODS (EFG) [A0722]
12 MISCELLANEOUS FOODS (EUROCODE2) [A0735]
DRESSING, MAYONNAISE (EUROFIR) [A0859]
50171800 - SAUCES/SPREADS/DIPS/CONDIMENTS (GS1 GPC) [A1183]
1000000 - 10. PRODUCTS OF ANIMAL ORIGIN - TERRESTRIAL ANIMALS (EC) [A1257]
0400 FATS AND OILS (USDA SR) [A1274]
B. FOOD SOURCE [B1564] OIL-PRODUCING PLANT [B1017]
C. PART OF PLANT OR ANIMAL [C0116] FAT OR OIL [C0190]
E. PHYSICAL STATE, SHAPE OR FORM [E0113] SEMILIQUID WITH SMOOTH CONSISTENCY [E0135]
F. EXTENT OF HEAT TREATMENT [F0011] FULLY HEAT-TREATED [F0014]
G. COOKING METHOD [G0002] COOKING METHOD NOT APPLICABLE [G0003]
H. TREATMENT APPLIED [H0111] AERATED [H0178]
EGG YOLK ADDED [H0185]
J. PRESERVATION METHOD [J0107] PRESERVED BY ADDING CHEMICALS [J0100]
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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