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

ÚZEI

You are here Homepage » Food » Chips, potato, fried

FCDB ID 0990

Chips, potato, fried

Lupínky, bramborové, smažené

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 1878 kJ
Energy 452 kcal
Fat, total (total lipid) 33.2 g
  Fatty acids, saturated 2.40 g
Carbohydrate, available 32.0 g
  Sugars, total 4.4 g
Protein, total 4.6 g
Salt 0.78 g

Description of this food by LanguaL codes

A0152 A0455 A0629 A0681 A0706 A0731 A0829 A1009 A1228 A1281 B1218 C0240 E0152 F0014 G0025 H0367 J0001 K0003 M0003 N0003 P0024

Description of this food by FoodEX2

A0BYS

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 1878 00090
Energy ENERC kcal 452 00090
Protein, total [NCF:6.25] PROT g 4.6 00090
   Nitrogen, total NT g 0.7 00090
Fat, total (total lipid) [FACF:0.956] FAT g 33.2 00090
Carbohydrate, total CHOT g 35.4 00090
   Carbohydrate, available CHO g 32.0 00090
   Fibre, total dietary FIBT g 3.4 00090
Water WATER g 24.6 00090
Ethanol ALC g
Ash (minerals) ASH g 2.2 00090
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 311 00090
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 0.78 00090
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g 4.4 00090
   Fructose FRUS g 0.0 00090
   Glucose GLUS g 1.1 00090
   Lactose LACS g 0.0 00090
   Maltose MALS g 3.4 00090
   Saccharose SUCS g 0.0 00090
Starch STARCH g
Organic acids OA g
Polyols POLY g
Fatty acids and cholesterol        
Fatty acids, saturated FASAT g 2.40 00090
   C 4:0 F4:0 g 0.00 00090
   C 6:0 F6:0 g 0.00 00090
   C 8:0 F8:0 g 0.00 00090
   C 10:0 F10:0 g 0.00 00090
   C 12:0 F12:0 g 0.00 00090
   C 13:0 F13:0 g 0.00 00090
   C 14:0 F14:0 g 0.02 00090
   C 15:0 F15:0 g 0.01 00090
   C 16:0 F16:0 g 1.51 00090
   C 17:0 F17:0 g 0.02 00090
   C 18:0 F18:0 g 0.53 00090
   C 20:0 F20:0 g 0.19 00090
   C 22:0 F22:0 g 0.12 00090
Fatty acids, monounsaturated FAMS g 14.75 00090
   C 14:1 F14:1CN5 g 0.03 00090
   C 16:1 F16:1CN7 g 0.07 00090
   C 17:1 F17:1 g 0.03 00090
   C 18:1, n-9 F18:1CN9 g 14.44 00090
   C 20:1, n-11 F20:1CN11 g 0.14 00090
   C 22:1, n-9 F22:1CN9 g 0.00 00090
Fatty acids, polyunsaturated FAPU g 9.24 00090
n-6 fatty acids FACN6 g 6.63 00090
   C 18:2, n-6 F18:2CN6 g 6.46 00090
   C 18:3, n-6 F18:3CN6 g 0.17 00090
   C 20:4, n-6 F20:4CN6 g 0.00 00090
n-3 fatty acids FACN3 g 2.61 00090
   C 18:3, n-3 F18:3CN3 g 2.61 00090
   C 20:5, n-3 (EPA) F20:5CN3 g 0.00 00090
   C 22:5, n-3 (DPA) F22:5CN3 g
   C 22:6, n-3 (DHA) F22:6CN3 g 0.00 00090
Fatty acids, trans- FATRN g 0.04 00090
   C 18:1, n-9 trans F18:1TN9 g 0.04 00090
   C 18:2, n-6 trans F18:2 TTN6 g 0.00 00090
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:

0990 Chips, potato, fried
Classification facets Descriptors
A. PRODUCT TYPE [A0361] VEGETABLE OR VEGETABLE PRODUCT (US CFR) [A0152]
FRUITS AND VEGETABLES (CIAA) [A0455]
FRUITS AND VEGETABLES (CCFAC) [A0629]
016 ROOT AND TUBER VEGETABLES (VR) (CCPR) [A0681]
16 STARCHY ROOTS AND POTATOES (EFG) [A0706]
08 VEGETABLES AND VEGETABLE PRODUCTS (EUROCODE2) [A0731]
STARCHY ROOT OR POTATO (EUROFIR) [A0829]
10000272 - VEGETABLES - PREPARED/PROCESSED (SHELF STABLE) (GS1 GPC) [A1009]
0210000 - ROOT AND TUBER VEGETABLES (EC) [A1228]
1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR) [A1281]
B. FOOD SOURCE [B1564] POTATO [B1218]
C. PART OF PLANT OR ANIMAL [C0116] ROOT, TUBER OR BULB, WITHOUT PEEL [C0240]
E. PHYSICAL STATE, SHAPE OR FORM [E0113] DIVIDED INTO PIECES [E0152]
F. EXTENT OF HEAT TREATMENT [F0011] FULLY HEAT-TREATED [F0014]
G. COOKING METHOD [G0002] COOKED WITH ADDED FAT OR OIL [G0025]
H. TREATMENT APPLIED [H0111] SALT ADDED [H0367]
J. PRESERVATION METHOD [J0107] PRESERVATION METHOD NOT KNOWN [J0001]
K. PACKING MEDIUM [K0020] NO PACKING MEDIUM USED [K0003]
M. CONTAINER OR WRAPPING [M0100] NO CONTAINER OR WRAPPING USED [M0003]
N. FOOD CONTACT SURFACE [N0010] NO FOOD CONTACT SURFACE PRESENT [N0003]
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