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FCDB ID 0994

Frankfurters, Spisske

Párky spišské

Content per 100 g edible portion

Edible conversion factor 1
Component name Value Unit
Energy 846 kJ
Energy 203 kcal
Fat, total (total lipid) 13.3 g
  Fatty acids, saturated 5.38 g
Carbohydrate, available 4.2 g
  Sugars, total 0.1 g
Protein, total 16.6 g
Salt 2.2 g

Description of this food by LanguaL codes

A0221 A0459 A0633 A0667 A0714 A0726 A0798 A1018 A1258 A1277 B1105 C0267 E0147 F0014 G0003 H0172 H0227 J0100 K0003 M0003 N0003 P0024 Z0094

Description of this food by FoodEX2

A026B

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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 846 00076
Energy ENERC kcal 203 00076
Protein, total [NCF:6.25] PROT g 16.6 00076
   Nitrogen, total NT g 2,7 00076
Fat, total (total lipid) [FACF:0.956] FAT g 13.3 00076
Carbohydrate, total CHOT g 4.2 00076
   Carbohydrate, available CHO g 4.2 00076
   Fibre, total dietary FIBT g 0.0 00000
Water WATER g 62.7 00076
Ethanol ALC g
Ash (minerals) ASH g 3.2 00076
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 876 00076
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 2.2 00076
Sugars, starch, polyoles, organic acids        
Sugars, total SUGAR g 0.1 00076
   Fructose FRUS g 0.0 00076
   Glucose GLUS g 0.0 00076
   Lactose LACS g 0.0 00076
   Maltose MALS g 0.1 00076
   Saccharose SUCS g 0.0 00076
Starch STARCH g
Organic acids OA g
Polyols POLY g
Fatty acids and cholesterol        
Fatty acids, saturated FASAT g 5.38 00076
   C 4:0 F4:0 g 0.00 00076
   C 6:0 F6:0 g 0.00 00076
   C 8:0 F8:0 g 0.00 00076
   C 10:0 F10:0 g 0.02 00076
   C 12:0 F12:0 g 0.02 00076
   C 13:0 F13:0 g 0.00 00076
   C 14:0 F14:0 g 0.22 00076
   C 15:0 F15:0 g 0.01 00076
   C 16:0 F16:0 g 3.25 00076
   C 17:0 F17:0 g 0.05 00076
   C 18:0 F18:0 g 1.78 00076
   C 20:0 F20:0 g 0.03 00076
   C 22:0 F22:0 g 0.00 00076
Fatty acids, monounsaturated FAMS g 5.71 00076
   C 14:1 F14:1CN5 g 0.01 00076
   C 16:1 F16:1CN7 g 0.35 00076
   C 17:1 F17:1 g 0.00 00076
   C 18:1, n-9 F18:1CN9 g 5.21 00076
   C 20:1, n-11 F20:1CN11 g 0.10 00076
   C 22:1, n-9 F22:1CN9 g 0.00 00076
Fatty acids, polyunsaturated FAPU g 1.08 00076
n-6 fatty acids FACN6 g 0.99 00076
   C 18:2, n-6 F18:2CN6 g 0.96 00076
   C 18:3, n-6 F18:3CN6 g 0.00 00076
   C 20:4, n-6 F20:4CN6 g 0.03 00076
n-3 fatty acids FACN3 g 0.09 00076
   C 18:3, n-3 F18:3CN3 g 0.09 00076
   C 20:5, n-3 (EPA) F20:5CN3 g 0.00 00076
   C 22:5, n-3 (DPA) F22:5CN3 g
   C 22:6, n-3 (DHA) F22:6CN3 g 0.00 00076
Fatty acids, trans- FATRN g 0.04 00076
   C 18:1, n-9 trans F18:1TN9 g 0.04 00076
   C 18:2, n-6 trans F18:2 TTN6 g 0.00 00076
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:

0994 Frankfurters, Spisske
Classification facets Descriptors
A. PRODUCT TYPE [A0361] SAUSAGE OR LUNCHEON MEAT (US CFR) [A0221]
MEAT AND MEAT PRODUCTS (CIAA) [A0459]
MEAT AND MEAT PRODUCTS (CCFAC) [A0633]
19 MANUFACTURED FOOD (MULTI-INGREDIENT) OF ANIMAL ORIGIN (CCPR) [A0667]
24 RED MEAT AND MEAT PRODUCTS (EFG) [A0714]
03 MEAT AND MEAT PRODUCTS (EUROCODE2) [A0726]
SAUSAGE OR SIMILAR MEAT PRODUCT (EUROFIR) [A0798]
10000012 - MEAT/POULTRY/GAME/BATRACHIAN - PREPARED/PROCESSED (PERISHABLE) (GS1 G
1010000 - MEAT (EC) [A1258]
0700 SAUSAGES AND LUNCHEON MEATS (USDA SR) [A1277]
B. FOOD SOURCE [B1564] CATTLE AND SWINE [B1105]
C. PART OF PLANT OR ANIMAL [C0116] SKELETAL MEAT PART, WITHOUT BONE, WITH SKIN [C0267]
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] SMOKED OR SMOKE-FLAVORED [H0172]
FLAVORING, SPICE OR HERB ADDED [H0227]
J. PRESERVATION METHOD [J0107] PRESERVED BY ADDING CHEMICALS [J0100]
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] EDIBLE SAUSAGE CASING [Z0094]
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