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FCDB ID 0099

Cheese, Hermelin (Camembert type), 50% fidm

Sýr, Hermelín, 50 % t. v s.

Cheese, Hermelin (Camembert type), 50% fidm

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 1230 kJ
Energy 295 kcal
Fat, total (total lipid) 22.3 g
  Fatty acids, saturated 14.40 g
Carbohydrate, available 1.2 g
  Sugars, total 1.2 g
Protein, total 22.4 g
Salt 2.8 g

Description of this food by LanguaL codes

A0314 A0452 A0626 A0720 A0724 A0775 A0785 A1032 A1210 A1215 A1259 A1271 B1201 C0245 E0119 F0001 G0003 H0252 H0253 H0327 H0329 J0104 J0151 K0003 M0001 N0001 P0024

Description of this food by FoodEX2

A02RX

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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 1230 00012
Energy ENERC kcal 295 00012
Protein, total [NCF:6.38] PROT g 22.4 00034
   Nitrogen, total NT g 3.5 00012
Fat, total (total lipid) [FACF:0.945] FAT g 22.3 00034
Carbohydrate, total CHOT g 1.2 00034
   Carbohydrate, available CHO g 1.2 00012
   Fibre, total dietary FIBT g 0 00000
Water WATER g 50.6 00034
Ethanol ALC g 0 00000
Ash (minerals) ASH g 3.8 00034
Vitamins        
Vitamin B1, thiamin THIA mg 0.05 00004
Vitamin B2, riboflavin RIBF mg 0.45 00004
Niacin equivalents NIAEQ NE
   Niacin NIA mg
Folate, total FOL μg
Pantothenic acid (vitamin B5) PANTAC mg 0.46 00048
Vitamin B6 PYRXN mg 0.14 00048
Vitamin B12 VITB12 μg
Vitamin C VITC mg 0 00004
Vitamin A VITA RE 197 00012
   Retinol RETOL μg 189 00012
   beta-carotene CARTB μg 98 00012
Vitamin D VITD μg 0.23 00012
Vitamin E VITE ATE 0.57 00012
   alpha - tocopherol TOCPHA mg 0.57 00004
Minerals        
Sodium NA mg 1112 00034
Magnesium MG mg 12 00034
Phosphorus P mg 300 00034
Potassium K mg 95 00034
Calcium CA mg 389 00034
Iron FE mg 0.2 00034
Copper CU mg 0.05 00034
Zinc ZN mg 1.90 00034
Selenium SE μg
Iodine ID μg 20 00034
Salt NACL g 2.8 00012
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g 1.2 00012
   Fructose FRUS g
   Glucose GLUS g
   Lactose LACS g 1.2 00034
   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 14.40 00012
   C 4:0 F4:0 g 0.76 00012
   C 6:0 F6:0 g 0.49 00012
   C 8:0 F8:0 g 0.31 00012
   C 10:0 F10:0 g 0.69 00012
   C 12:0 F12:0 g 0.87 00012
   C 13:0 F13:0 g
   C 14:0 F14:0 g 2.45 00012
   C 15:0 F15:0 g
   C 16:0 F16:0 g 6.59 00012
   C 17:0 F17:0 g
   C 18:0 F18:0 g 2.25 00012
   C 20:0 F20:0 g
   C 22:0 F22:0 g
Fatty acids, monounsaturated FAMS g 6.01 00012
   C 14:1 F14:1CN5 g 0.31 00012
   C 16:1 F16:1CN7 g 0.49 00012
   C 17:1 F17:1 g
   C 18:1, n-9 F18:1CN9 g 4.94 00012
   C 20:1, n-11 F20:1CN11 g 0.27 00012
   C 22:1, n-9 F22:1CN9 g
Fatty acids, polyunsaturated FAPU g 0.65 00012
n-6 fatty acids FACN6 g 0.47 00012
   C 18:2, n-6 F18:2CN6 g 0.47 00012
   C 18:3, n-6 F18:3CN6 g
   C 20:4, n-6 F20:4CN6 g
n-3 fatty acids FACN3 g 0.18 00012
   C 18:3, n-3 F18:3CN3 g 0.18 00012
   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 73 00012
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:

0099 Cheese, Hermelin (Camembert type), 50% fidm
Classification facets Descriptors
A. PRODUCT TYPE [A0361] SOFT CHEESE (CODEX) [A0314]
DAIRY PRODUCTS (CIAA) [A0452]
DAIRY PRODUCTS, EXCLUDING FATS AND OILS, FAT EMULSIONS (CCFAC) [A0626]
30 CHEESE (EFG) [A0720]
01 MILK AND MILK PRODUCTS (EUROCODE2) [A0724]
090 MANUFACTURED MILK PRODUCTS (SINGLE INGREDIENT) OF ANIMAL ORIGIN (LI) (CCPR)
CURED CHEESE (EUROFIR) [A0785]
10000028 - CHEESE/CHEESE SUBSTITUTES (PERISHABLE) (GS1 GPC) [A1032]
MOULD RIPENED (CODEX) [A1210]
FULL FAT CHEESE (CODEX) [A1215]
1020000 - MILK AND MILK PRODUCTS (EC) [A1259]
0100 DAIRY AND EGG PRODUCTS (USDA SR) [A1271]
B. FOOD SOURCE [B1564] COW [B1201]
C. PART OF PLANT OR ANIMAL [C0116] CURD [C0245]
E. PHYSICAL STATE, SHAPE OR FORM [E0113] SEMISOLID WITH SMOOTH CONSISTENCY [E0119]
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] ENZYMATICALLY MODIFIED [H0252]
CURED OR AGED [H0253]
SURFACE BACTERIA CURED [H0327]
MOLD CURED [H0329]
J. PRESERVATION METHOD [J0107] PRESERVED BY FERMENTATION [J0104]
INGREDIENT PRESERVED BY HEAT TREATMENT [J0151]
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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