Ananassaft
Alle Nährwerte beziehen sich auf 100 g.
- Energie (Kilokalorien)
- 47 kcal
- Energie (Kilojoule)
- 197 kJ
- Protein (Nx6,25)
- 0,4 g
- Fett
- 0,1 g
- Kohlenhydrate, verfügbar
- 10,709 g
- Ballaststoffe, gesamt
- 0,31 g
Vollständige Nährwerte
138 von 138 Nährstoffen · je 100 g
Kein Nährstoff gefunden.
| Nährstoff | Wert | Originalwert | Datenherkunft | Referenz | BLS-Berechnung |
|---|---|---|---|---|---|
| Energie (Kilojoule) | 197 kJ/100 g | 197 | 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) | 47 kcal/100 g | 47 | 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 | 86,8 g/100 g | 86.8 | 2 | 1 | |
| Protein (Nx6,25) | 0,4 g/100 g | 0.4 | 3 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fett | 0,1 g/100 g | 0.1 | 3 | 3 | |
| Kohlenhydrate, verfügbar | 10,709 g/100 g | 10.709 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Ballaststoffe, gesamt | 0,31 g/100 g | 0.31 | 4 | — | FIBT[g]=FIBHMW[g]+FIBLMW[g] OR
FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated |
| Alkohol (Ethanol) | 0,02 g/100 g | 0.02 | 5 | — | |
| Organische Säuren, gesamt | 0,675 g/100 g | 0.675 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Rohasche | 0,277 g/100 g | 0.277 | 3 | 3 | |
| Vitamin A, Retinol-Äquivalent (RE) | 6 µg/100 g | 6 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, Retinol-Aktivitäts-Äquivalent (RAE) | 3 µg/100 g | 3 | 1 | — | VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Retinol | 0 µg/100 g | 0 | 6 | — | |
| Beta‑Carotin | 14 µg/100 g | 14 | 4 | — | |
| Carotinoide, außer Beta-Carotin | 43 µg/100 g | 43 | 4 | — | |
| 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 | 6 | — | |
| Vitamin D2 (Ergocalciferol) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin E (Alpha-Tocopherol) | 0,08 mg/100 g | 0.08 | 4 | — | VITE[mg] = TOCPHA[mg] |
| Alpha‑Tocopherol | 0,08 mg/100 g | 0.08 | 4 | — | |
| Beta-Tocopherol | 0 mg/100 g | 0 | 4 | — | |
| Gamma-Tocopherol | 0 mg/100 g | 0 | 4 | — | |
| Delta-Tocopherol | 0 mg/100 g | 0 | 4 | — | |
| Alpha-Tocotrienol | 0 mg/100 g | 0 | 4 | — | |
| Vitamin K | 0,1 µg/100 g | 0.1 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (Phyllochinon) | 0,1 µg/100 g | 0.1 | 4 | — | |
| Vitamin K2 (Menachinone) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin B1 (Thiamin) | 0,05 mg/100 g | 0.05 | 3 | 3 | |
| Vitamin B2 (Riboflavin) | 0,02 mg/100 g | 0.02 | 3 | 3 | |
| Niacin-Äquivalent | 0,267 mg/100 g | 0.267 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 0,2 mg/100 g | 0.2 | 3 | 3 | |
| Pantothensäure | 0,1 mg/100 g | 0.1 | 3 | 3 | |
| Vitamin B6 | 100 µg/100 g | 100 | 3 | 3 | |
| Biotin | 0,9 µg/100 g | 0.9 | 4 | — | |
| Folat-Äquivalent | 2 µg/100 g | 2 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folat | 2 µg/100 g | 2 | 3 | 3 | |
| Folsäure, synthetisch | 0 µg/100 g | 0 | 6 | — | |
| Vitamin B12 (Cobalamine) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin C | 12,1 mg/100 g | 12.1 | 3 | 3 | |
| Salz (Natriumchlorid) | 0,01 g/100 g | 0.01 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Natrium | 4 mg/100 g | 4 | 7 | 4 | |
| Chlorid | 26 mg/100 g | 26 | 7 | 5 | |
| Kalium | 122 mg/100 g | 122 | 2 | 1 | |
| Calcium | 13 mg/100 g | 13 | 7 | 6 | |
| Magnesium | 10 mg/100 g | 10 | 7 | 7 | |
| Phosphor | 4,496 mg/100 g | 4.496 | 3 | 3 | |
| Schwefel | — mg/100 g | - | — | — | |
| Eisen | 0,427 mg/100 g | 0.427 | 7 | 8 | |
| Zink | 0,2 mg/100 g | 0.2 | 7 | 9 | |
| Iodid | — µg/100 g | <LOQ | 2 | 10 | |
| Kupfer | 29 µg/100 g | 29 | 7 | 11 | |
| Mangan | 500 µg/100 g | 500 | 7 | 12 | |
| Fluorid | — µg/100 g | - | — | — | |
| Chrom | 1,12 µg/100 g | 1.12 | 7 | 13 | |
| Molybdän | 4,87 µg/100 g | 4.87 | 2 | 14 | |
| Essigsäure | — g/100 g | - | — | — | |
| Zitronensäure | 0,468 g/100 g | 0.468 | 3 | 15 | |
| Milchsäure | 0,017 g/100 g | 0.017 | 4 | — | |
| Äpfelsäure | 0,19 g/100 g | 0.19 | 3 | 15 | |
| Weinsäure | — g/100 g | - | — | — | |
| Zuckeralkohole, gesamt | 1 g/100 g | 1 | 1 | — | POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated |
| Mannit | — g/100 g | - | — | — | |
| Sorbit | 1 g/100 g | 1 | 4 | — | |
| Xylit | — g/100 g | - | — | — | |
| Monosaccharide, gesamt | 5,196 g/100 g | 5.196 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 2,603 g/100 g | 2.603 | 3 | 3 | |
| Fructose | 2,593 g/100 g | 2.593 | 3 | 3 | |
| Galactose | — g/100 g | - | — | — | |
| Disaccharide, gesamt | 4,513 g/100 g | 4.513 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Saccharose | 4,513 g/100 g | 4.513 | 3 | 3 | |
| Maltose | 0 g/100 g | 0 | 4 | — | |
| Lactose | 0 g/100 g | 0 | 6 | — | |
| Zucker (Mono- und Disaccharide), gesamt | 9,709 g/100 g | 9.709 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharide, verfügbar | — g/100 g | - | — | — | |
| Stärke (Stärke, Glykogen, Dextrine) | 0 g/100 g | 0 | 4 | — | |
| Ballaststoffe, niedermolekular | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular | — g/100 g | - | — | — | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Ballaststoffe, wasserunlöslich | 0,03 g/100 g | 0.03 | 8 | — | |
| Ballaststoffe, wasserlöslich | 0,28 g/100 g | 0.28 | 8 | — | |
| Ballaststoffe, hochmolekular, wasserlöslich | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular, wasserunlöslich | — g/100 g | - | — | — | |
| Fettsäuren, gesättigt, gesamt | 0,02 g/100 g | 0.02 | 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) | 0 g/100 g | 0 | 8 | — | |
| Fettsäure C15:0 (Pentadecylsäure) | — g/100 g | - | — | — | |
| Fettsäure C16:0 (Palmitinsäure) | 0,016 g/100 g | 0.016 | 8 | — | |
| Fettsäure C17:0 (Margarinsäure) | 0 g/100 g | 0 | 8 | — | |
| Fettsäure C18:0 (Stearinsäure) | 0,002 g/100 g | 0.002 | 8 | — | |
| Fettsäure C20:0 (Arachinsäure) | 0,001 g/100 g | 0.001 | 8 | — | |
| Fettsäure C22:0 (Behensäure) | 0 g/100 g | 0 | 8 | — | |
| Fettsäure C24:0 (Lignocerinsäure) | 0,001 g/100 g | 0.001 | 8 | — | |
| Fettsäure, einfach ungesättigt, gesamt | 0,02 g/100 g | 0.02 | 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 g/100 g | 0 | 8 | — | |
| Fettsäure C18:1 n-7 cis (Vaccensäure) | 0 g/100 g | 0 | 8 | — | |
| Fettsäure C18:1 n-9 cis (Ölsäure) | 0,019 g/100 g | 0.019 | 8 | — | |
| Fettsäure C20:1 n-9 cis (Gondosäure) | 0,001 g/100 g | 0.001 | 8 | — | |
| Fettsäure C22:1 n-9 cis (Erucasäure) | — g/100 g | - | — | — | |
| Fettsäuren, mehrfach ungesättigt, gesamt | 0,02 g/100 g | 0.02 | 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 | 0,012 g/100 g | 0.012 | 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) | 0,012 g/100 g | 0.012 | 8 | — | |
| Fettsäure C18:4 n-3 all-cis (Stearidonsäure) | — g/100 g | - | — | — | |
| Fettsäure C20:5 n-3 all-cis (Eicosapentaensäure) | 0 g/100 g | 0 | 6 | — | |
| Fettsäure C22:5 n-3 all-cis (Docosapentaensäure) | — g/100 g | - | — | — | |
| Fettsäure C22:6 n-3 all-cis (Docosahexaensäure) | 0 g/100 g | 0 | 6 | — | |
| Fettsäuren, mehrfach ungesättigt n-6 (Omega-6), gesamt | 0,008 g/100 g | 0.008 | 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) | 0,008 g/100 g | 0.008 | 8 | — | |
| 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) | 0 g/100 g | 0 | 8 | — | |
| 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 | 6 | — | |
| Aminosäuren, unentbehrlich, gesamt | 0,094 g/100 g | 0.094 | 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 | 8 | — | |
| Arginin | 0,011 g/100 g | 0.011 | 8 | — | |
| Asparaginsäure, inklusive Asparagin | 0,042 g/100 g | 0.042 | 8 | — | |
| Cystein | 0,004 g/100 g | 0.004 | 8 | — | |
| Glutaminsäure, inklusive Glutamin | 0,074 g/100 g | 0.074 | 8 | — | |
| Glycin | 0,016 g/100 g | 0.016 | 8 | — | |
| Histidin | 0,005 g/100 g | 0.005 | 8 | — | |
| Isoleucin | 0,011 g/100 g | 0.011 | 8 | — | |
| Leucin | 0,016 g/100 g | 0.016 | 8 | — | |
| Lysin | 0,021 g/100 g | 0.021 | 8 | — | |
| Methionin | 0,004 g/100 g | 0.004 | 8 | — | |
| Phenylalanin | 0,011 g/100 g | 0.011 | 8 | — | |
| Prolin | 0,011 g/100 g | 0.011 | 8 | — | |
| Serin | 0,016 g/100 g | 0.016 | 8 | — | |
| Threonin | 0,011 g/100 g | 0.011 | 8 | — | |
| Tryptophan | 0,004 g/100 g | 0.004 | 8 | — | |
| Tyrosin | 0,005 g/100 g | 0.005 | 8 | — | |
| Valin | 0,011 g/100 g | 0.011 | 8 | — | |
| Stickstoff, gesamt | 0,064 g/100 g | 0.064 | 3 | 2 |
Datenherkunft · Referenz
Datenherkunft
- Formelberechnung
- Literatur
- Nährstoffdatenbank
- Übernommener Wert
- Analyse
- Logische Null
- Aggregation
- Musterberechnung
Referenz
- 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
- Converted value from: Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- 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#Converted value from: Tormen, L., et al.; Rapid assessment of metal contamination in commercial fruit juices by inductively coupled mass spectrometry after a simple dilution.; Journal of Food Composition and Analysis; 2011; 24; 1
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7#Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021
- Converted value from: Tormen, L., et al.; Rapid assessment of metal contamination in commercial fruit juices by inductively coupled mass spectrometry after a simple dilution.; Journal of Food Composition and Analysis; 2011; 24; 1#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
- Converted value from: Szymczycha-Madeja A, Welna M; Evaluation of a simple and fast method for the multi-elemental analysis in commercial fruit juice samples using atomic emission spectrometry.; Food Chemistry; 2013; 141; 4#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
- Converted value from: Szymczycha-Madeja A, Welna M; Evaluation of a simple and fast method for the multi-elemental analysis in commercial fruit juice samples using atomic emission spectrometry.; Food Chemistry; 2013; 141; 4#Converted value from: Tormen, L., et al.; Rapid assessment of metal contamination in commercial fruit juices by inductively coupled mass spectrometry after a simple dilution.; Journal of Food Composition and Analysis; 2011; 24; 1#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
- Converted value from: BVL; Lebensmittel Monitoring 2005 ; 2005#Converted value from: Szymczycha-Madeja A, Welna M; Evaluation of a simple and fast method for the multi-elemental analysis in commercial fruit juice samples using atomic emission spectrometry.; Food Chemistry; 2013; 141; 4#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#Converted value from: Tormen, L., et al.; Rapid assessment of metal contamination in commercial fruit juices by inductively coupled mass spectrometry after a simple dilution.; Journal of Food Composition and Analysis; 2011; 24; 1
- 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 2005 ; 2005#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: Tormen, L., et al.; Rapid assessment of metal contamination in commercial fruit juices by inductively coupled mass spectrometry after a simple dilution.; Journal of Food Composition and Analysis; 2011; 24; 1
- Converted value from: Tormen, L., et al.; Rapid assessment of metal contamination in commercial fruit juices by inductively coupled mass spectrometry after a simple dilution.; Journal of Food Composition and Analysis; 2011; 24; 1#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: Anastácio, M. et al.; Determination of trace metals in fruit juices in the Portuguese market.; Toxicology Reports; 2018; 5
- Converted value from: Anastácio, M. et al.; Determination of trace metals in fruit juices in the Portuguese market.; Toxicology Reports; 2018; 5#Converted value from: Garcı́a, E. M., et al.; Chrom levels in potable water, fruit juices and soft drinks: influence on dietary intake; Science of The Total Environment; 1999; 241; 1
- Converted value from: Tormen, L., et al.; Rapid assessment of metal contamination in commercial fruit juices by inductively coupled mass spectrometry after a simple dilution.; Journal of Food Composition and Analysis; 2011; 24; 1
- Leibniz-Institut für Lebensmittel-Systembiologie; SFK Online Version; 2016
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.