Apfel roh
Alle Nährwerte beziehen sich auf 100 g.
- Energie (Kilokalorien)
- 58 kcal
- Energie (Kilojoule)
- 245 kJ
- Protein (Nx6,25)
- 0,424 g
- Fett
- 0,5 g
- Kohlenhydrate, verfügbar
- 11,7 g
- Ballaststoffe, gesamt
- 2,275 g
Vollständige Nährwerte
138 von 138 Nährstoffen · je 100 g
Kein Nährstoff gefunden.
| Nährstoff | Wert | Originalwert | Datenherkunft | Referenz | BLS-Berechnung |
|---|---|---|---|---|---|
| Energie (Kilojoule) | 245 kJ/100 g | 245 | 1 | — | ENERCJ[kJ] = 17*PROT625[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 13*OA[g] + 10*POLYL[g] + 8*OLSAC[g] + 8*FIBT[g]immer berechnet / always calculated |
| Energie (Kilokalorien) | 58 kcal/100 g | 58 | 1 | — | ENERCC[kcal] = 4*PROT625[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 3*OA[g] + 2.4*POLYL[g] + 2*OLSAC[g] + 2*FIBT[g]immer berechnet / always calculated |
| Wasser | 83,554 g/100 g | 83.554 | 2 | — | |
| Protein (Nx6,25) | 0,424 g/100 g | 0.424 | 3 | 1 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fett | 0,5 g/100 g | 0.5 | 4 | 2 | |
| Kohlenhydrate, verfügbar | 11,7 g/100 g | 11.7 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Ballaststoffe, gesamt | 2,275 g/100 g | 2.275 | 3 | 3 | FIBT[g]=FIBHMW[g]+FIBLMW[g] OR
FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated |
| Alkohol (Ethanol) | 0,019 g/100 g | 0.019 | 2 | — | |
| Organische Säuren, gesamt | 0,455 g/100 g | 0.455 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Rohasche | 0,242 g/100 g | 0.242 | 3 | 4 | |
| Vitamin A, Retinol-Äquivalent (RE) | 4 µg/100 g | 4 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, Retinol-Aktivitäts-Äquivalent (RAE) | 2 µg/100 g | 2 | 1 | — | VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Retinol | 0 µg/100 g | 0 | 5 | — | |
| Beta‑Carotin | 23 µg/100 g | 23 | 3 | 5 | |
| Carotinoide, außer Beta-Carotin | 5 µg/100 g | 5 | 3 | 6 | |
| Vitamin D | 0 µg/100 g | 0 | 1 | — | VITD[µg]=ERGCAL[µg]+CHOCAL[µg]teilweise berechnet / partially calculated |
| Vitamin D3 (Cholecalciferol) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin D2 (Ergocalciferol) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin E (Alpha-Tocopherol) | 0,172 mg/100 g | 0.172 | 3 | 7 | VITE[mg] = TOCPHA[mg] |
| Alpha‑Tocopherol | 0,172 mg/100 g | 0.172 | 3 | 8 | |
| Beta-Tocopherol | — mg/100 g | <LOD | 4 | 9 | |
| Gamma-Tocopherol | 0,006 mg/100 g | 0.006 | 3 | 10 | |
| Delta-Tocopherol | 0,002 mg/100 g | 0.002 | 3 | 10 | |
| Alpha-Tocotrienol | — mg/100 g | <LOD | 4 | 9 | |
| Vitamin K | 5 µg/100 g | 5 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (Phyllochinon) | 5 µg/100 g | 5 | 3 | 11 | |
| Vitamin K2 (Menachinone) | 0 µg/100 g | 0 | 4 | 12 | |
| Vitamin B1 (Thiamin) | 0,011 mg/100 g | 0.011 | 2 | — | |
| Vitamin B2 (Riboflavin) | 0,04 mg/100 g | 0.04 | 4 | 2 | |
| Niacin-Äquivalent | 0,133 mg/100 g | 0.133 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 0,1 mg/100 g | 0.1 | 4 | 13 | |
| Pantothensäure | 0,1 mg/100 g | 0.1 | 4 | 2 | |
| Vitamin B6 | 57,61 µg/100 g | 57.61 | 4 | 2 | |
| Biotin | 1,1 µg/100 g | 1.1 | 4 | 2 | |
| Folat-Äquivalent | 5 µg/100 g | 5 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folat | 5 µg/100 g | 5 | 3 | 14 | |
| Folsäure, synthetisch | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B12 (Cobalamine) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin C | 10,16 mg/100 g | 10.16 | 2 | — | |
| Salz (Natriumchlorid) | 0,002 g/100 g | 0.002 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Natrium | 1 mg/100 g | 1 | 3 | 15 | |
| Chlorid | 2,2 mg/100 g | 2.2 | 6 | 16 | |
| Kalium | 111 mg/100 g | 111 | 3 | 17 | |
| Calcium | 5 mg/100 g | 5 | 3 | 18 | |
| Magnesium | 5 mg/100 g | 5 | 3 | 19 | |
| Phosphor | 10,53 mg/100 g | 10.53 | 6 | 16 | |
| Schwefel | — mg/100 g | - | — | — | |
| Eisen | 0,1 mg/100 g | 0.1 | 3 | 20 | |
| Zink | 0,03 mg/100 g | 0.03 | 3 | 21 | |
| Iodid | 2 µg/100 g | 2 | 3 | 22 | |
| Kupfer | 35 µg/100 g | 35 | 3 | 23 | |
| Mangan | 50 µg/100 g | 50 | 3 | 24 | |
| Fluorid | 9 µg/100 g | 9 | 6 | 16 | |
| Chrom | 1 µg/100 g | 1 | 3 | 25 | |
| Molybdän | 1 µg/100 g | 1 | 6 | 26 | |
| Essigsäure | — g/100 g | - | — | — | |
| Zitronensäure | 0,029317 g/100 g | 0.029317 | 4 | 27 | |
| Milchsäure | 0 g/100 g | 0 | 5 | — | |
| Äpfelsäure | 0,426 g/100 g | 0.426 | 4 | 27 | |
| Weinsäure | — g/100 g | - | — | — | |
| Zuckeralkohole, gesamt | 0,6 g/100 g | 0.6 | 1 | — | POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated |
| Mannit | — g/100 g | <LOD | 4 | 28 | |
| Sorbit | 0,6 g/100 g | 0.6 | 3 | 29 | |
| Xylit | — g/100 g | - | — | — | |
| Monosaccharide, gesamt | 6,337 g/100 g | 6.337 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 1,127 g/100 g | 1.127 | 2 | — | |
| Fructose | 5,21 g/100 g | 5.21 | 2 | — | |
| Galactose | — g/100 g | - | — | — | |
| Disaccharide, gesamt | 4,15 g/100 g | 4.15 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Saccharose | 4,15 g/100 g | 4.15 | 2 | — | |
| Maltose | 0 g/100 g | 0 | 3 | 30 | |
| Lactose | — g/100 g | <LOD or <LOQ | 4 | 2 | |
| Zucker (Mono- und Disaccharide), gesamt | 10,487 g/100 g | 10.487 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharide, verfügbar | — g/100 g | - | — | — | |
| Stärke (Stärke, Glykogen, Dextrine) | 0,6 g/100 g | 0.6 | 6 | 16 | |
| Ballaststoffe, niedermolekular | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular | 2,275 g/100 g | 2.275 | 3 | 31 | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Ballaststoffe, wasserunlöslich | 1,755 g/100 g | 1.755 | 3 | 32 | |
| Ballaststoffe, wasserlöslich | 0,52 g/100 g | 0.52 | 3 | 33 | |
| Ballaststoffe, hochmolekular, wasserlöslich | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular, wasserunlöslich | — g/100 g | - | — | — | |
| Fettsäuren, gesättigt, gesamt | 0,201 g/100 g | 0.201 | 1 | — | FASAT[g]=F4:0[g]+F6:0[g]+F8:0[g]+F10:0[g]+F12:0[g]+F14:0[g]+F15:0[g]+F16:0[g]+F17:0[g]+F18:0[g]+F20:0[g]+F22:0[g]+F24:0[g]immer berechnet / always calculated |
| Fettsäure C4:0 (Buttersäure) | — g/100 g | - | — | — | |
| Fettsäure C6:0 (Capronsäure) | — g/100 g | - | — | — | |
| Fettsäure C8:0 (Caprylsäure) | — g/100 g | - | — | — | |
| Fettsäure C10:0 (Caprinsäure) | — g/100 g | - | — | — | |
| Fettsäure C12:0 (Laurinsäure) | 0,0105 g/100 g | 0.0105 | 6 | 16 | |
| Fettsäure C14:0 (Myristinsäure) | 0,0182 g/100 g | 0.0182 | 6 | 16 | |
| Fettsäure C15:0 (Pentadecylsäure) | — g/100 g | - | — | — | |
| Fettsäure C16:0 (Palmitinsäure) | 0,12525 g/100 g | 0.12525 | 6 | 16 | |
| Fettsäure C17:0 (Margarinsäure) | — g/100 g | - | — | — | |
| Fettsäure C18:0 (Stearinsäure) | 0,03825 g/100 g | 0.03825 | 6 | 16 | |
| Fettsäure C20:0 (Arachinsäure) | 0,009 g/100 g | 0.009 | 6 | 16 | |
| Fettsäure C22:0 (Behensäure) | — g/100 g | - | — | — | |
| Fettsäure C24:0 (Lignocerinsäure) | — g/100 g | - | — | — | |
| Fettsäure, einfach ungesättigt, gesamt | 0,022 g/100 g | 0.022 | 1 | — | FAMS[g]=F14:1CN5[g]+F16:1CN7[g]+F18:1CN7[g]+F18:1CN9[g]+F20:1CN9[g]+F22:1CN9[g]immer berechnet / always calculated |
| Fettsäure C14:1 n-5 cis (Myristoleinsäure) | — g/100 g | - | — | — | |
| Fettsäure C16:1 n-7 cis (Palmitoleinsäure) | 0,0027 g/100 g | 0.0027 | 6 | 16 | |
| Fettsäure C18:1 n-7 cis (Vaccensäure) | — g/100 g | - | — | — | |
| Fettsäure C18:1 n-9 cis (Ölsäure) | 0,0175 g/100 g | 0.0175 | 6 | 16 | |
| Fettsäure C20:1 n-9 cis (Gondosäure) | 0,002 g/100 g | 0.002 | 6 | 16 | |
| Fettsäure C22:1 n-9 cis (Erucasäure) | — g/100 g | - | — | — | |
| Fettsäuren, mehrfach ungesättigt, gesamt | 0,244 g/100 g | 0.244 | 1 | — | FAPU[g]=F18:2C9T11[g]+F18:2CN6[g]+F20:2CN6[g]+F18:3CN3[g]+F18:3CN6[g]+F20:3CN6[g]+F18:4CN3[g]+F20:4CN6[g]+F20:5CN3[g]+F22:5CN3[g]+F22:6CN3[g]immer berechnet / always calculated |
| Fettsäuren, mehrfach ungesättigt n-3 (Omega-3), gesamt | 0,044 g/100 g | 0.044 | 1 | — | FAPUN3[g]=F18:3CN3[g]+F18:4CN3[g]+F20:5CN3[g]+F22:5CN3[g]+F22:6CN3[g]immer berechnet / always calculated |
| Fettsäure C18:3 n-3 all-cis (Alpha-Linolensäure) | 0,044 g/100 g | 0.044 | 6 | 16 | |
| Fettsäure C18:4 n-3 all-cis (Stearidonsäure) | — g/100 g | - | — | — | |
| Fettsäure C20:5 n-3 all-cis (Eicosapentaensäure) | 0 g/100 g | 0 | 5 | — | |
| Fettsäure C22:5 n-3 all-cis (Docosapentaensäure) | — g/100 g | - | — | — | |
| Fettsäure C22:6 n-3 all-cis (Docosahexaensäure) | 0 g/100 g | 0 | 5 | — | |
| Fettsäuren, mehrfach ungesättigt n-6 (Omega-6), gesamt | 0,2005 g/100 g | 0.2005 | 1 | — | FAPUN6[g]=F18:2CN6[g]+F18:3CN6[g]+F20:2CN6[g]+F20:3CN6[g]+F20:4CN6[g]immer berechnet / always calculated |
| Fettsäure C18:2 n-6 cis, cis (Linolsäure) | 0,2005 g/100 g | 0.2005 | 6 | 16 | |
| Fettsäure C18:2 n-7 cis 9, trans 11 (konjugierte Linolsäure) | — g/100 g | - | — | — | |
| Fettsäure C18:3 n-6 all-cis (Gamma-Linolensäure) | — g/100 g | - | — | — | |
| Fettsäure C20:2 n-6 all-cis (Eicosadiensäure) | — g/100 g | - | — | — | |
| Fettsäure C20:3 n-6 all-cis (Dihomogamma-Linolensäure) | — g/100 g | - | — | — | |
| Fettsäure C20:4 n-6 all-cis (Arachidonsäure) | — g/100 g | - | — | — | |
| Fettsäuren, sonstige | — g/100 g | - | — | — | |
| Cholesterin | 0 mg/100 g | 0 | 5 | — | |
| Aminosäuren, unentbehrlich, gesamt | 0,081 g/100 g | 0.081 | 1 | — | AAE9[g] = ILE[g] + LEU[g] + LYS[g] + MET[g] + PHE[g] + THR[g] + TRP[g] + VAL[g]+HIS[g]immer berechnet / always calculated |
| Alanin | 0,015 g/100 g | 0.015 | 6 | 16 | |
| Arginin | 0,008 g/100 g | 0.008 | 6 | 16 | |
| Asparaginsäure, inklusive Asparagin | 0,101 g/100 g | 0.101 | 6 | 16 | |
| Cystein | 0,001 g/100 g | 0.001 | 6 | 16 | |
| Glutaminsäure, inklusive Glutamin | 0,025 g/100 g | 0.025 | 6 | 16 | |
| Glycin | 0,009 g/100 g | 0.009 | 6 | 16 | |
| Histidin | 0,006 g/100 g | 0.006 | 6 | 16 | |
| Isoleucin | 0,01 g/100 g | 0.01 | 6 | 16 | |
| Leucin | 0,016 g/100 g | 0.016 | 6 | 16 | |
| Lysin | 0,015 g/100 g | 0.015 | 6 | 16 | |
| Methionin | 0,003 g/100 g | 0.003 | 6 | 16 | |
| Phenylalanin | 0,009 g/100 g | 0.009 | 6 | 16 | |
| Prolin | 0,01 g/100 g | 0.01 | 6 | 16 | |
| Serin | 0,012 g/100 g | 0.012 | 6 | 16 | |
| Threonin | 0,008 g/100 g | 0.008 | 6 | 16 | |
| Tryptophan | 0,002 g/100 g | 0.002 | 6 | 16 | |
| Tyrosin | 0,005 g/100 g | 0.005 | 6 | 16 | |
| Valin | 0,012 g/100 g | 0.012 | 6 | 16 | |
| Stickstoff, gesamt | 0,068 g/100 g | 0.068 | 3 | 34 |
Datenherkunft · Referenz
Datenherkunft
- Formelberechnung
- Analyse
- Aggregation
- Literatur
- Logische Null
- Nährstoffdatenbank
Referenz
- Converted value from: Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980#Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- Converted value from: Feliciano, R. P., Antunes, C., Ramos, A., Serra, A. T., Figueira, M. E., Duarte, C. M. M., Carvalho, A. d, Bronze, M. R.; Characterization of traditional and exotic apple varieties from Portugal. Part 1 - Nutritional, phytochemical and sensory evaluation; Journal of Fuctional Foods; 2010; 2#Converted value from: Li, B. W. and Andrews, K. W.; Individual sugars, soluble, and insoluble dietary fiber contents of 70 high consumption foods.; Journal of Food Composition and Analysis; 2002; 15#Converted value from: Ramulu, P., Rao, P. U.; Total, insoluble and soluble dietary fiber contents of Indian fruits; Journal of Food Composition and Analysis; 2003; 16#Converted value from: Lee, Y., et al. ; Analytical dietary fiber database for the National Health and Nutrition Survey in Korea.; Journal of Food Composition and Analysis; 2008; 21
- Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980
- Müller H; Determination of the carotenoid content in selected vegetables and fruit by HPLC and photodiode array detection; Zeitschrift für Lebensmittel-Untersuchung und -Forschung; 1997; 204#Olmedilla B, Granado F, Blanco I, Rojas-Hidalgo E:; Quantitation of provitamin-A and non-provitamin-A carotenoids in the fruits most commonly consumed in Spain; Royal Society of Chemistry (RSC); 1993#Charoensiri, R., Kongkachuichai, R., Suknicom, S., Sungpuag, P.; Beta-carotene, lycopene, and alpha-tocopherol contents of selected Thai fruits; Food Chemistry; 2009; 113#Feliciano, R. P., Antunes, C., Ramos, A., Serra, A. T., Figueira, M. E., Duarte, C. M. M., Carvalho, A. d, Bronze, M. R.; Characterization of traditional and exotic apple varieties from Portugal. Part 1 - Nutritional, phytochemical and sensory evaluation; Journal of Fuctional Foods; 2010; 2#Dias, M. G., et al.; Carotenoids in traditional Portuguese fruits and vegetables.; Food Chemistry; 2009; 113; 3#Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24#Heinonen MI, Ollilainen V, Linkola EK, Varo PT, Koivistoinen; Carotenoids in Finnish Foods: Vegetables, Fruits, and Berries; Journal of Agricultural and Food Chemistry; 1989; 37
- Converted value from: Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24#Converted value from: Olmedilla B, Granado F, Blanco I, Rojas-Hidalgo E:; Quantitation of provitamin-A and non-provitamin-A carotenoids in the fruits most commonly consumed in Spain; Royal Society of Chemistry (RSC); 1993#Converted value from: Müller H; Determination of the carotenoid content in selected vegetables and fruit by HPLC and photodiode array detection; Zeitschrift für Lebensmittel-Untersuchung und -Forschung; 1997; 204#Converted value from: Dias, M. G., et al.; Carotenoids in traditional Portuguese fruits and vegetables.; Food Chemistry; 2009; 113; 3#Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- Converted value from: Charoensiri, R., Kongkachuichai, R., Suknicom, S., Sungpuag, P.; Beta-carotene, lycopene, and alpha-tocopherol contents of selected Thai fruits; Food Chemistry; 2009; 113#Converted value from: Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24#Converted value from: Chun, J., et al.; Tocopherol and tocotrienol contents of raw and processed fruits and vegetables in the United States diet; Journal of Food Composition and Analysis; 2006; 19; 2-3
- Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24#Chun, J., et al.; Tocopherol and tocotrienol contents of raw and processed fruits and vegetables in the United States diet; Journal of Food Composition and Analysis; 2006; 19; 2-3#Charoensiri, R., Kongkachuichai, R., Suknicom, S., Sungpuag, P.; Beta-carotene, lycopene, and alpha-tocopherol contents of selected Thai fruits; Food Chemistry; 2009; 113
- Chun, J., et al.; Tocopherol and tocotrienol contents of raw and processed fruits and vegetables in the United States diet; Journal of Food Composition and Analysis; 2006; 19; 2-3
- Chun, J., et al.; Tocopherol and tocotrienol contents of raw and processed fruits and vegetables in the United States diet; Journal of Food Composition and Analysis; 2006; 19; 2-3#Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24
- Koivu,T.J.; Piironen, V.I.; Henttonen, S.K.; Mattila; P.H.); Determination of Phylloquinone in Vegetables, Fruits, and Berries by High-Performance Liquid Chromatography with Electrochemical Detection; J. Agric. Food Chem.; 1997; 45; 12#Dismore M.L., Haytowitz D.B., Gebhardt S.E.,Peterson J.W., Booth S.L.); Vitamin K content of nuts and fruits in the US diet; Journal of the american dietetic association; 2003; 103; 12#Schurgers,L.J. and Vermeer, C.; Determination of Phylloquinone and Menaquinones in Food. Effect of food matrix on circulating vitamin K concentrations; Haemostasis; 2000; 30#Woollard D. C., Indyk H.E., Fong B.Y., Cook K.K.; Determination of Vitamin K1 Isomers in Foods by Liquid Chromatography with C30 Bonded-Phase Column; Journal of AOAC International; 2002; 85; 3#Bolton-Smith C;Price RJG;Fenton ST;Harrington DJ;Shearer MJ; Compilation of a provisional UK database for the phylloquinone (vitamin K1) content of foods; British Journal of Nutrition; 2000; 4
- Converted value from: Schurgers,L.J. and Vermeer, C.; Determination of Phylloquinone and Menaquinones in Food. Effect of food matrix on circulating vitamin K concentrations; Haemostasis; 2000; 30
- Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- Converted value from: Phillips KM, Rasor AS, Ruggio DM, Amanna KR; Folate content of different edible portions of vegetables and fruits; Nutrition and Food Science; 2008#Converted value from: Yon M.,Hyun T.H.; Folate content of foods commonly consumed in Korea measured after trienzyme extraction; Nutrition Research; 2003; 23#Müller H.; Bestimmung der Folsäure-Gehalte von Gemüse und Obst mit Hilfe der Hochleistungsflüssigchromatographie (HPLC); Z Lebensm Unters Forsch; 1993; 196#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: I. Sodium, Phosphorus, and Potassium.; Journal of Food Composition and Analysis; 1995#Miller-Ihli, NJ; Atomic absorption and atomic emission spectrometry for the determination of the trace element content of selected fruits consumed in the United States; Journal of Food Composition and Analysis; 1996; 9#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Miller-Ihli, NJ; Atomic absorption and atomic emission spectrometry for the determination of the trace element content of selected fruits consumed in the United States; Journal of Food Composition and Analysis; 1996; 9#Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980#Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: I. Sodium, Phosphorus, and Potassium.; Journal of Food Composition and Analysis; 1995
- Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980#Miller-Ihli, NJ; Atomic absorption and atomic emission spectrometry for the determination of the trace element content of selected fruits consumed in the United States; Journal of Food Composition and Analysis; 1996; 9#Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: II. Calcium, Magnesium, Iron, and Zinc; Journal of Food Composition and Analysis; 1995
- Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: II. Calcium, Magnesium, Iron, and Zinc; Journal of Food Composition and Analysis; 1995#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Miller-Ihli, NJ; Atomic absorption and atomic emission spectrometry for the determination of the trace element content of selected fruits consumed in the United States; Journal of Food Composition and Analysis; 1996; 9#Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980
- Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Converted value from: BVL; Lebensmittel Monitoring 2007; 2007#Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: II. Calcium, Magnesium, Iron, and Zinc; Journal of Food Composition and Analysis; 1995#Miller-Ihli, NJ; Atomic absorption and atomic emission spectrometry for the determination of the trace element content of selected fruits consumed in the United States; Journal of Food Composition and Analysis; 1996; 9#Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980
- Converted value from: BVL; Lebensmittel Monitoring 2010; 2010#Converted value from: BVL; Lebensmittel Monitoring 2007; 2007#Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: II. Calcium, Magnesium, Iron, and Zinc; Journal of Food Composition and Analysis; 1995#Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980#Miller-Ihli, NJ; Atomic absorption and atomic emission spectrometry for the determination of the trace element content of selected fruits consumed in the United States; Journal of Food Composition and Analysis; 1996; 9#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Converted value from: BVL / BfR; Lebensmittel-Monitoring; 2001#Ellen, G., et al.; HEAVY-METALS IN VEGETABLES GROWN IN THE NETHERLANDS AND IN DOMESTIC AND IMPORTED FRUITS.; Zeitschrift Fur Lebensmittel-Untersuchung Und-Forschung; 1990; 190; 1
- Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: III. Copper, Manganese, Selenium, and Iodine; Journal of Food Composition and Analysis; 1995
- Converted value from: BVL; Lebensmittel Monitoring 2007; 2007#Converted value from: BVL; Lebensmittel Monitoring 2010; 2010#Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: III. Copper, Manganese, Selenium, and Iodine; Journal of Food Composition and Analysis; 1995#Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Ellen, G., et al.; HEAVY-METALS IN VEGETABLES GROWN IN THE NETHERLANDS AND IN DOMESTIC AND IMPORTED FRUITS.; Zeitschrift Fur Lebensmittel-Untersuchung Und-Forschung; 1990; 190; 1
- Converted value from: BVL; Lebensmittel Monitoring 2007; 2007#Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: III. Copper, Manganese, Selenium, and Iodine; Journal of Food Composition and Analysis; 1995#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980#Ellen, G., et al.; HEAVY-METALS IN VEGETABLES GROWN IN THE NETHERLANDS AND IN DOMESTIC AND IMPORTED FRUITS.; Zeitschrift Fur Lebensmittel-Untersuchung Und-Forschung; 1990; 190; 1
- Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980#Converted value from: BVL; Lebensmittel Monitoring 2007; 2007
- Food Standards Australia New Zealand; Australian Food Composition Database – Release 2.0; 2022
- Senser F., Scherz H.; Fleisch+ -prod., Fisch+ -prod., Gemüse+ -prod., Früchte+ -prod., Süßw., alkoholh; Brief vom 19.08.93 Deut. Forschungsanst. f. Lebensmittelchem; 1993; 0
- Muir, J. G., et al.; Measurement of short-chain carbohydrates in common australian vegetables and fruits by high-performance liquid chromatography (HPLC); Journal of Agricultural and Food Chemistry; 2009; 57; 2
- Fourie, P. C. et al.; Sugar content of fresh apples and pears in South Africa; Journal of Agricultural and Food Chemistry; 1991; 39; 11#Muir, J. G., et al.; Measurement of short-chain carbohydrates in common australian vegetables and fruits by high-performance liquid chromatography (HPLC); Journal of Agricultural and Food Chemistry; 2009; 57; 2
- Li, B. W. and Andrews, K. W.; Individual sugars, soluble, and insoluble dietary fiber contents of 70 high consumption foods.; Journal of Food Composition and Analysis; 2002; 15#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- Converted value from: Lee, Y., et al. ; Analytical dietary fiber database for the National Health and Nutrition Survey in Korea.; Journal of Food Composition and Analysis; 2008; 21#Converted value from: Feliciano, R. P., Antunes, C., Ramos, A., Serra, A. T., Figueira, M. E., Duarte, C. M. M., Carvalho, A. d, Bronze, M. R.; Characterization of traditional and exotic apple varieties from Portugal. Part 1 - Nutritional, phytochemical and sensory evaluation; Journal of Fuctional Foods; 2010; 2#Converted value from: Li, B. W. and Andrews, K. W.; Individual sugars, soluble, and insoluble dietary fiber contents of 70 high consumption foods.; Journal of Food Composition and Analysis; 2002; 15#Converted value from: Ramulu, P., Rao, P. U.; Total, insoluble and soluble dietary fiber contents of Indian fruits; Journal of Food Composition and Analysis; 2003; 16
- Lee, Y., et al. ; Analytical dietary fiber database for the National Health and Nutrition Survey in Korea.; Journal of Food Composition and Analysis; 2008; 21#Li, B. W. and Andrews, K. W.; Individual sugars, soluble, and insoluble dietary fiber contents of 70 high consumption foods.; Journal of Food Composition and Analysis; 2002; 15#Ramulu, P., Rao, P. U.; Total, insoluble and soluble dietary fiber contents of Indian fruits; Journal of Food Composition and Analysis; 2003; 16#Feliciano, R. P., Antunes, C., Ramos, A., Serra, A. T., Figueira, M. E., Duarte, C. M. M., Carvalho, A. d, Bronze, M. R.; Characterization of traditional and exotic apple varieties from Portugal. Part 1 - Nutritional, phytochemical and sensory evaluation; Journal of Fuctional Foods; 2010; 2
- Li, B. W. and Andrews, K. W.; Individual sugars, soluble, and insoluble dietary fiber contents of 70 high consumption foods.; Journal of Food Composition and Analysis; 2002; 15#Lee, Y., et al. ; Analytical dietary fiber database for the National Health and Nutrition Survey in Korea.; Journal of Food Composition and Analysis; 2008; 21#Ramulu, P., Rao, P. U.; Total, insoluble and soluble dietary fiber contents of Indian fruits; Journal of Food Composition and Analysis; 2003; 16#Feliciano, R. P., Antunes, C., Ramos, A., Serra, A. T., Figueira, M. E., Duarte, C. M. M., Carvalho, A. d, Bronze, M. R.; Characterization of traditional and exotic apple varieties from Portugal. Part 1 - Nutritional, phytochemical and sensory evaluation; Journal of Fuctional Foods; 2010; 2
- Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Converted value from: Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.