Aprikose roh
Alle Nährwerte beziehen sich auf 100 g.
- Energie (Kilokalorien)
- 42 kcal
- Energie (Kilojoule)
- 178 kJ
- Protein (Nx6,25)
- 0,8 g
- Fett
- 0,13 g
- Kohlenhydrate, verfügbar
- 8,22 g
- Ballaststoffe, gesamt
- 1,54 g
Vollständige Nährwerte
138 von 138 Nährstoffen · je 100 g
Kein Nährstoff gefunden.
| Nährstoff | Wert | Originalwert | Datenherkunft | Referenz | BLS-Berechnung |
|---|---|---|---|---|---|
| Energie (Kilojoule) | 178 kJ/100 g | 178 | 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) | 42 kcal/100 g | 42 | 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 | 84,61 g/100 g | 84.61 | 2 | 1 | |
| Protein (Nx6,25) | 0,8 g/100 g | 0.8 | 3 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fett | 0,13 g/100 g | 0.13 | 3 | 3 | |
| Kohlenhydrate, verfügbar | 8,22 g/100 g | 8.22 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Ballaststoffe, gesamt | 1,54 g/100 g | 1.54 | 3 | 4 | FIBT[g]=FIBHMW[g]+FIBLMW[g] OR
FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated |
| Alkohol (Ethanol) | — g/100 g | - | — | — | |
| Organische Säuren, gesamt | 1 g/100 g | 1 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Rohasche | 0,62 g/100 g | 0.62 | 2 | 5 | |
| Vitamin A, Retinol-Äquivalent (RE) | 282 µg/100 g | 282 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, Retinol-Aktivitäts-Äquivalent (RAE) | 141 µg/100 g | 141 | 1 | — | VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Retinol | 0 µg/100 g | 0 | 4 | — | |
| Beta‑Carotin | 1 562 µg/100 g | 1562 | 2 | 6 | |
| Carotinoide, außer Beta-Carotin | 265 µg/100 g | 265 | 2 | 7 | |
| 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 | 4 | — | |
| Vitamin D2 (Ergocalciferol) | 0 µg/100 g | 0 | 4 | — | |
| Vitamin E (Alpha-Tocopherol) | 0,5 mg/100 g | 0.5 | 3 | 4 | VITE[mg] = TOCPHA[mg] |
| Alpha‑Tocopherol | 0,5 mg/100 g | 0.5 | 3 | 3 | |
| Beta-Tocopherol | — mg/100 g | - | — | — | |
| Gamma-Tocopherol | — mg/100 g | - | — | — | |
| Delta-Tocopherol | — mg/100 g | - | — | — | |
| Alpha-Tocotrienol | — mg/100 g | - | — | — | |
| Vitamin K | 3 µg/100 g | 3 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (Phyllochinon) | 3 µg/100 g | 3 | 3 | 3 | |
| Vitamin K2 (Menachinone) | 0 µg/100 g | 0 | 4 | — | |
| Vitamin B1 (Thiamin) | 0,107 mg/100 g | 0.107 | 5 | 8 | |
| Vitamin B2 (Riboflavin) | 0,053 mg/100 g | 0.053 | 3 | 3 | |
| Niacin-Äquivalent | 0,77 mg/100 g | 0.77 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 0,77 mg/100 g | 0.77 | 3 | 3 | |
| Pantothensäure | 0,29 mg/100 g | 0.29 | 3 | 3 | |
| Vitamin B6 | 70 µg/100 g | 70 | 3 | 3 | |
| Biotin | 0 µg/100 g | 0 | 3 | 2 | |
| Folat-Äquivalent | 10,8 µg/100 g | 10.8 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folat | 10,8 µg/100 g | 10.8 | 5 | 9 | |
| Folsäure, synthetisch | 0 µg/100 g | 0 | 4 | — | |
| Vitamin B12 (Cobalamine) | 0 µg/100 g | 0 | 4 | — | |
| Vitamin C | 9,4 mg/100 g | 9.4 | 3 | 3 | |
| Salz (Natriumchlorid) | 0,005 g/100 g | 0.005 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Natrium | 2 mg/100 g | 2 | 2 | 5 | |
| Chlorid | 1 mg/100 g | 1 | 3 | 3 | |
| Kalium | 362 mg/100 g | 362 | 2 | 10 | |
| Calcium | 21,9 mg/100 g | 21.9 | 2 | 5 | |
| Magnesium | 20 mg/100 g | 20 | 2 | 10 | |
| Phosphor | 21 mg/100 g | 21 | 3 | 3 | |
| Schwefel | — mg/100 g | - | — | — | |
| Eisen | 0,612 mg/100 g | 0.612 | 2 | 10 | |
| Zink | 0,21 mg/100 g | 0.21 | 2 | 11 | |
| Iodid | 0,5 µg/100 g | 0.5 | 3 | 3 | |
| Kupfer | 82 µg/100 g | 82 | 2 | 12 | |
| Mangan | 211 µg/100 g | 211 | 2 | 13 | |
| Fluorid | 10 µg/100 g | 10 | 3 | 3 | |
| Chrom | — µg/100 g | - | — | — | |
| Molybdän | — µg/100 g | - | — | — | |
| Essigsäure | — g/100 g | - | — | — | |
| Zitronensäure | 0,4 g/100 g | 0.4 | 5 | 14 | |
| Milchsäure | 0 g/100 g | 0 | 4 | — | |
| Äpfelsäure | 1 g/100 g | 1 | 5 | 14 | |
| Weinsäure | — g/100 g | - | — | — | |
| Zuckeralkohole, gesamt | 0,8 g/100 g | 0.8 | 1 | — | POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated |
| Mannit | — g/100 g | - | — | — | |
| Sorbit | 0,8 g/100 g | 0.8 | 3 | 15 | |
| Xylit | — g/100 g | - | — | — | |
| Monosaccharide, gesamt | 2,875 g/100 g | 2.875 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 1,94 g/100 g | 1.94 | 2 | 16 | |
| Fructose | 0,935 g/100 g | 0.935 | 2 | 17 | |
| Galactose | — g/100 g | - | — | — | |
| Disaccharide, gesamt | 4,545 g/100 g | 4.545 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Saccharose | 4,545 g/100 g | 4.545 | 2 | 16 | |
| Maltose | — g/100 g | - | — | — | |
| Lactose | 0 g/100 g | 0 | 4 | — | |
| Zucker (Mono- und Disaccharide), gesamt | 7,42 g/100 g | 7.42 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharide, verfügbar | — g/100 g | - | — | — | |
| Stärke (Stärke, Glykogen, Dextrine) | — g/100 g | <LOD or <LOQ | 5 | 18 | |
| Ballaststoffe, niedermolekular | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular | 1,54 g/100 g | 1.54 | 3 | 4 | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Ballaststoffe, wasserunlöslich | 0,83 g/100 g | 0.83 | 3 | 3 | |
| Ballaststoffe, wasserlöslich | 0,71 g/100 g | 0.71 | 3 | 3 | |
| Ballaststoffe, hochmolekular, wasserlöslich | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular, wasserunlöslich | — g/100 g | - | — | — | |
| Fettsäuren, gesättigt, gesamt | 0,0103 g/100 g | 0.0103 | 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) | — g/100 g | - | — | — | |
| Fettsäure C14:0 (Myristinsäure) | — g/100 g | - | — | — | |
| Fettsäure C15:0 (Pentadecylsäure) | — g/100 g | - | — | — | |
| Fettsäure C16:0 (Palmitinsäure) | 0,0092 g/100 g | 0.0092 | 3 | 3 | |
| Fettsäure C17:0 (Margarinsäure) | — g/100 g | - | — | — | |
| Fettsäure C18:0 (Stearinsäure) | 0,0011 g/100 g | 0.0011 | 3 | 3 | |
| Fettsäure C20:0 (Arachinsäure) | — g/100 g | - | — | — | |
| Fettsäure C22:0 (Behensäure) | — g/100 g | - | — | — | |
| Fettsäure C24:0 (Lignocerinsäure) | — g/100 g | - | — | — | |
| Fettsäure, einfach ungesättigt, gesamt | 0,064 g/100 g | 0.064 | 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) | 0,064 g/100 g | 0.064 | 3 | 3 | |
| Fettsäure C18:1 n-7 cis (Vaccensäure) | — g/100 g | - | — | — | |
| Fettsäure C18:1 n-9 cis (Ölsäure) | — g/100 g | - | — | — | |
| Fettsäure C20:1 n-9 cis (Gondosäure) | — g/100 g | - | — | — | |
| Fettsäure C22:1 n-9 cis (Erucasäure) | — g/100 g | - | — | — | |
| Fettsäuren, mehrfach ungesättigt, gesamt | 0,029 g/100 g | 0.029 | 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 g/100 g | 0 | 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) | — g/100 g | - | — | — | |
| Fettsäure C18:4 n-3 all-cis (Stearidonsäure) | — g/100 g | - | — | — | |
| Fettsäure C20:5 n-3 all-cis (Eicosapentaensäure) | 0 g/100 g | 0 | 4 | — | |
| Fettsäure C22:5 n-3 all-cis (Docosapentaensäure) | — g/100 g | - | — | — | |
| Fettsäure C22:6 n-3 all-cis (Docosahexaensäure) | 0 g/100 g | 0 | 4 | — | |
| Fettsäuren, mehrfach ungesättigt n-6 (Omega-6), gesamt | 0,029 g/100 g | 0.029 | 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) | 0,029 g/100 g | 0.029 | 3 | 3 | |
| 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 | 4 | — | |
| Aminosäuren, unentbehrlich, gesamt | 0,084 g/100 g | 0.084 | 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 | 0,021 g/100 g | 0.021 | 3 | 2 | |
| Arginin | 0,015 g/100 g | 0.015 | 3 | 2 | |
| Asparaginsäure, inklusive Asparagin | 0,414 g/100 g | 0.414 | 3 | 2 | |
| Cystein | 0,006 g/100 g | 0.006 | 3 | 2 | |
| Glutaminsäure, inklusive Glutamin | 0,042 g/100 g | 0.042 | 3 | 2 | |
| Glycin | 0 g/100 g | 0 | 3 | 2 | |
| Histidin | 0 g/100 g | 0 | 3 | 2 | |
| Isoleucin | 0 g/100 g | 0 | 3 | 2 | |
| Leucin | 0,024 g/100 g | 0.024 | 3 | 2 | |
| Lysin | 0,023 g/100 g | 0.023 | 3 | 2 | |
| Methionin | 0 g/100 g | 0 | 3 | 2 | |
| Phenylalanin | 0 g/100 g | 0 | 3 | 2 | |
| Prolin | 0,015 g/100 g | 0.015 | 3 | 2 | |
| Serin | 0,025 g/100 g | 0.025 | 3 | 2 | |
| Threonin | 0,019 g/100 g | 0.019 | 3 | 2 | |
| Tryptophan | 0 g/100 g | 0 | 3 | 2 | |
| Tyrosin | 0 g/100 g | 0 | 3 | 2 | |
| Valin | 0,018 g/100 g | 0.018 | 3 | 2 | |
| Stickstoff, gesamt | 0,128 g/100 g | 0.128 | 5 | 19 |
Datenherkunft · Referenz
Datenherkunft
- Formelberechnung
- Aggregation
- Nährstoffdatenbank
- Logische Null
- Literatur
Referenz
- Vedrina-Dragojevic, I., et al.; Effect of blanching, drying, freezing and storage on degradation of beta-carotene in different fruits; Nahrung-Food; 1997; 41; 6#Bertazza G, Cristoferi G, Bignami C; Fruit composition and quality of organically and conventionally grown apple, apricot and pear in the Veneto region (Northern Italy); Acta Horticulturae; 2010#Akin, E. B., et al.; Some compositional properties of main Malatya apricot (Prunus armeniaca L.) varieties; Food Chemistry; 2008; 107#Wills RB, Scriven FM, Greenfield H; Nutrient composition of stone fruit (Prunus spp.) cultivars: apricot, cherry, nectarine, peach and plum; Journal of the Science of Food and Agriculture; 1983#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
- National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Converted value from: Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Wills RB, Scriven FM, Greenfield H; Nutrient composition of stone fruit (Prunus spp.) cultivars: apricot, cherry, nectarine, peach and plum; Journal of the Science of Food and Agriculture; 1983#Akin, E. B., et al.; Some compositional properties of main Malatya apricot (Prunus armeniaca L.) varieties; Food Chemistry; 2008; 107
- Hart DJ, Scott KJ; Development and evaluationof an HPLC method for the analysis of carotenoids in foods, and the measurement of the carotenoid content of vegetables and fruits commonly consumed in the UK; Food Chemistry; 1995; 54#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#Akin, E. B., et al.; Some compositional properties of main Malatya apricot (Prunus armeniaca L.) varieties; Food Chemistry; 2008; 107#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: Hart DJ, Scott KJ; Development and evaluationof an HPLC method for the analysis of carotenoids in foods, and the measurement of the carotenoid content of vegetables and fruits commonly consumed in the UK; Food Chemistry; 1995; 54#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: 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: El-Aarab AE, Ali M, Hussein L; Vitamin B1 profile of the egyptian core foods and adequacy of intake; Journal of Food Composition and Analysis; 2004; 17
- Müller H.; Bestimmung der Folsäure-Gehalte von Gemüse und Obst mit Hilfe der Hochleistungsflüssigchromatographie (HPLC); Z Lebensm Unters Forsch; 1993; 196
- Akin, E. B., et al.; Some compositional properties of main Malatya apricot (Prunus armeniaca L.) varieties; Food Chemistry; 2008; 107#Wills RB, Scriven FM, Greenfield H; Nutrient composition of stone fruit (Prunus spp.) cultivars: apricot, cherry, nectarine, peach and plum; Journal of the Science of Food and Agriculture; 1983
- Khan, N., et al.; Elemental Analysis of Stone Fruits by Inductively Coupled Plasma Mass Spectrometry and Direct Mercury Analysis.; Analytical Letters; 2017; 50; 15#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#Akin, E. B., et al.; Some compositional properties of main Malatya apricot (Prunus armeniaca L.) varieties; Food Chemistry; 2008; 107#Converted value from: BVL / BfR; Lebensmittel-Monitoring; 1998#Wills RB, Scriven FM, Greenfield H; Nutrient composition of stone fruit (Prunus spp.) cultivars: apricot, cherry, nectarine, peach and plum; Journal of the Science of Food and Agriculture; 1983
- Khan, N., et al.; Elemental Analysis of Stone Fruits by Inductively Coupled Plasma Mass Spectrometry and Direct Mercury Analysis.; Analytical Letters; 2017; 50; 15#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
- 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#Khan, N., et al.; Elemental Analysis of Stone Fruits by Inductively Coupled Plasma Mass Spectrometry and Direct Mercury Analysis.; Analytical Letters; 2017; 50; 15#Akin, E. B., et al.; Some compositional properties of main Malatya apricot (Prunus armeniaca L.) varieties; Food Chemistry; 2008; 107
- 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
- Matthews RH, Pehrsson PR, Farhat-Sabet M; Sugar content of selected foods: Individual and total sugars; Home economic research report 48, U.S. Department of Agriculture, Human Nutrition Information Service: Washington DC; 1987
- Wills RB, Scriven FM, Greenfield H; Nutrient composition of stone fruit (Prunus spp.) cultivars: apricot, cherry, nectarine, peach and plum; Journal of the Science of Food and Agriculture; 1983#Bertazza G, Cristoferi G, Bignami C; Fruit composition and quality of organically and conventionally grown apple, apricot and pear in the Veneto region (Northern Italy); Acta Horticulturae; 2010
- Bertazza G, Cristoferi G, Bignami C; Fruit composition and quality of organically and conventionally grown apple, apricot and pear in the Veneto region (Northern Italy); Acta Horticulturae; 2010#Wills RB, Scriven FM, Greenfield H; Nutrient composition of stone fruit (Prunus spp.) cultivars: apricot, cherry, nectarine, peach and plum; Journal of the Science of Food and Agriculture; 1983
- Wills RB, Scriven FM, Greenfield H; Nutrient composition of stone fruit (Prunus spp.) cultivars: apricot, cherry, nectarine, peach and plum; Journal of the Science of Food and Agriculture; 1983
- Converted value from: Wills RB, Scriven FM, Greenfield H; Nutrient composition of stone fruit (Prunus spp.) cultivars: apricot, cherry, nectarine, peach and plum; Journal of the Science of Food and Agriculture; 1983
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.