Spargel roh
Alle Nährwerte beziehen sich auf 100 g.
- Energie (Kilokalorien)
- 28 kcal
- Energie (Kilojoule)
- 119 kJ
- Protein (Nx6,25)
- 1,96 g
- Fett
- 0,156 g
- Kohlenhydrate, verfügbar
- 3,98 g
- Ballaststoffe, gesamt
- 1,4 g
Vollständige Nährwerte
138 von 138 Nährstoffen · je 100 g
Kein Nährstoff gefunden.
| Nährstoff | Wert | Originalwert | Datenherkunft | Referenz | BLS-Berechnung |
|---|---|---|---|---|---|
| Energie (Kilojoule) | 119 kJ/100 g | 119 | 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) | 28 kcal/100 g | 28 | 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 | 93,615 g/100 g | 93.615 | 2 | 1 | |
| Protein (Nx6,25) | 1,96 g/100 g | 1.96 | 3 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fett | 0,156 g/100 g | 0.156 | 3 | 3 | |
| Kohlenhydrate, verfügbar | 3,98 g/100 g | 3.98 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Ballaststoffe, gesamt | 1,4 g/100 g | 1.4 | 4 | — | FIBT[g]=FIBHMW[g]+FIBLMW[g] OR
FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated |
| Alkohol (Ethanol) | 0 g/100 g | 0 | 5 | — | |
| Organische Säuren, gesamt | 0,16 g/100 g | 0.16 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Rohasche | 0,571 g/100 g | 0.571 | 3 | 3 | |
| Vitamin A, Retinol-Äquivalent (RE) | 0 µg/100 g | 0 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, Retinol-Aktivitäts-Äquivalent (RAE) | 0 µg/100 g | 0 | 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 | 1 µg/100 g | 1 | 6 | 4 | |
| Carotinoide, außer Beta-Carotin | — µg/100 g | - | — | — | |
| 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) | 1,14 mg/100 g | 1.14 | 6 | 5 | VITE[mg] = TOCPHA[mg] |
| Alpha‑Tocopherol | 1,14 mg/100 g | 1.14 | 6 | 6 | |
| Beta-Tocopherol | 0,03 mg/100 g | 0.03 | 6 | 6 | |
| Gamma-Tocopherol | 0,14 mg/100 g | 0.14 | 6 | 6 | |
| Delta-Tocopherol | — mg/100 g | <LOD | 6 | 6 | |
| Alpha-Tocotrienol | — mg/100 g | <LOD | 6 | 6 | |
| Vitamin K | 103,9 µg/100 g | 103.9 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (Phyllochinon) | 103,9 µg/100 g | 103.9 | 6 | 7 | |
| Vitamin K2 (Menachinone) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B1 (Thiamin) | 0,114 mg/100 g | 0.114 | 3 | 3 | |
| Vitamin B2 (Riboflavin) | 0,105 mg/100 g | 0.105 | 3 | 3 | |
| Niacin-Äquivalent | 1,383 mg/100 g | 1.383 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 1 mg/100 g | 1 | 3 | 3 | |
| Pantothensäure | 0,62 mg/100 g | 0.62 | 3 | 3 | |
| Vitamin B6 | 54 µg/100 g | 54 | 3 | 3 | |
| Biotin | 2 µg/100 g | 2 | 3 | 3 | |
| Folat-Äquivalent | 121 µg/100 g | 121 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folat | 121 µg/100 g | 121 | 2 | 8 | |
| Folsäure, synthetisch | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B12 (Cobalamine) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin C | 19,889 mg/100 g | 19.889 | 3 | 3 | |
| Salz (Natriumchlorid) | 0,00535 g/100 g | 0.00535 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Natrium | 2,14 mg/100 g | 2.14 | 2 | 9 | |
| Chlorid | 37,267 mg/100 g | 37.267 | 3 | 3 | |
| Kalium | 241,7 mg/100 g | 241.7 | 2 | 10 | |
| Calcium | 19,945 mg/100 g | 19.945 | 2 | 9 | |
| Magnesium | 10,914 mg/100 g | 10.914 | 2 | 10 | |
| Phosphor | 44,2 mg/100 g | 44.2 | 3 | 3 | |
| Schwefel | — mg/100 g | - | — | — | |
| Eisen | 0,4 mg/100 g | 0.4 | 2 | 11 | |
| Zink | 0,41 mg/100 g | 0.41 | 2 | 12 | |
| Iodid | 7 µg/100 g | 7 | 3 | 3 | |
| Kupfer | 77 µg/100 g | 77 | 6 | 13 | |
| Mangan | 100 µg/100 g | 100 | 6 | 13 | |
| Fluorid | 48 µg/100 g | 48 | 3 | 3 | |
| Chrom | 4 µg/100 g | 4 | 6 | 13 | |
| Molybdän | — µg/100 g | - | — | — | |
| Essigsäure | — g/100 g | - | — | — | |
| Zitronensäure | 0,06 g/100 g | 0.06 | 6 | 14 | |
| Milchsäure | 0 g/100 g | 0 | 5 | — | |
| Äpfelsäure | 0,095 g/100 g | 0.095 | 6 | 14 | |
| Weinsäure | 0 g/100 g | 0 | 5 | — | |
| Zuckeralkohole, gesamt | 0,09 g/100 g | 0.09 | 1 | — | POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated |
| Mannit | 0,09 g/100 g | 0.09 | 6 | 15 | |
| Sorbit | — g/100 g | <LOD | 6 | 15 | |
| Xylit | — g/100 g | - | — | — | |
| Monosaccharide, gesamt | 3,54 g/100 g | 3.54 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 1,65 g/100 g | 1.65 | 2 | 16 | |
| Fructose | 1,89 g/100 g | 1.89 | 2 | 16 | |
| Galactose | — g/100 g | - | — | — | |
| Disaccharide, gesamt | 0,25959 g/100 g | 0.25959 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Saccharose | 0,25959 g/100 g | 0.25959 | 6 | 17 | |
| Maltose | — g/100 g | <LOD or <LOQ | 3 | 18 | |
| Lactose | 0 g/100 g | 0 | 5 | — | |
| Zucker (Mono- und Disaccharide), gesamt | 3,8 g/100 g | 3.8 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharide, verfügbar | — g/100 g | - | — | — | |
| Stärke (Stärke, Glykogen, Dextrine) | 0,091 g/100 g | 0.091 | 3 | 18 | |
| Ballaststoffe, niedermolekular | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular | 1,4 g/100 g | 1.4 | 4 | — | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Ballaststoffe, wasserunlöslich | 1,3 g/100 g | 1.3 | 4 | — | |
| Ballaststoffe, wasserlöslich | 0,1 g/100 g | 0.1 | 4 | — | |
| Ballaststoffe, hochmolekular, wasserlöslich | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular, wasserunlöslich | — g/100 g | - | — | — | |
| Fettsäuren, gesättigt, gesamt | 0,0279 g/100 g | 0.0279 | 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) | 0,000039 g/100 g | 0.000039 | 6 | 19 | |
| Fettsäure C8:0 (Caprylsäure) | 0,000023 g/100 g | 0.000023 | 6 | 19 | |
| Fettsäure C10:0 (Caprinsäure) | 0,000064 g/100 g | 0.0000639 | 6 | 19 | |
| Fettsäure C12:0 (Laurinsäure) | 0,000344 g/100 g | 0.000344 | 6 | 19 | |
| Fettsäure C14:0 (Myristinsäure) | 0,000305 g/100 g | 0.000305 | 6 | 19 | |
| Fettsäure C15:0 (Pentadecylsäure) | 0,00031 g/100 g | 0.00031 | 6 | 19 | |
| Fettsäure C16:0 (Palmitinsäure) | 0,0191 g/100 g | 0.0191 | 6 | 19 | |
| Fettsäure C17:0 (Margarinsäure) | 0,00028 g/100 g | 0.00028 | 6 | 19 | |
| Fettsäure C18:0 (Stearinsäure) | 0,0017 g/100 g | 0.0017 | 6 | 19 | |
| Fettsäure C20:0 (Arachinsäure) | 0,000468 g/100 g | 0.000468 | 6 | 19 | |
| Fettsäure C22:0 (Behensäure) | 0,00242 g/100 g | 0.00242 | 6 | 19 | |
| Fettsäure C24:0 (Lignocerinsäure) | 0,00286 g/100 g | 0.00286 | 6 | 19 | |
| Fettsäure, einfach ungesättigt, gesamt | 0,00581 g/100 g | 0.00581 | 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) | 0,00003 g/100 g | 0.00003 | 6 | 19 | |
| Fettsäure C16:1 n-7 cis (Palmitoleinsäure) | 0,000101 g/100 g | 0.000101 | 6 | 19 | |
| Fettsäure C18:1 n-7 cis (Vaccensäure) | — g/100 g | - | — | — | |
| Fettsäure C18:1 n-9 cis (Ölsäure) | 0,00539 g/100 g | 0.00539 | 6 | 19 | |
| Fettsäure C20:1 n-9 cis (Gondosäure) | 0,000286 g/100 g | 0.000286 | 6 | 19 | |
| Fettsäure C22:1 n-9 cis (Erucasäure) | — g/100 g | - | — | — | |
| Fettsäuren, mehrfach ungesättigt, gesamt | 0,0747 g/100 g | 0.0747 | 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 | 0,0259 g/100 g | 0.0259 | 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) | 0,0259 g/100 g | 0.0259 | 6 | 19 | |
| 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 | 0,0488 g/100 g | 0.0488 | 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) | 0,0486 g/100 g | 0.0486 | 6 | 19 | |
| 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) | 0,000214 g/100 g | 0.000214 | 6 | 19 | |
| 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 | 0,00078 g/100 g | 0.00078 | 6 | 19 | |
| Cholesterin | 0 mg/100 g | 0 | 5 | — | |
| Aminosäuren, unentbehrlich, gesamt | 0,53 g/100 g | 0.53 | 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 | — g/100 g | - | — | — | |
| Arginin | 0,11 g/100 g | 0.11 | 3 | 3 | |
| Asparaginsäure, inklusive Asparagin | — g/100 g | - | — | — | |
| Cystein | — g/100 g | - | — | — | |
| Glutaminsäure, inklusive Glutamin | — g/100 g | - | — | — | |
| Glycin | — g/100 g | - | — | — | |
| Histidin | 0,031 g/100 g | 0.031 | 3 | 3 | |
| Isoleucin | 0,069 g/100 g | 0.069 | 3 | 3 | |
| Leucin | 0,083 g/100 g | 0.083 | 3 | 3 | |
| Lysin | 0,089 g/100 g | 0.089 | 3 | 3 | |
| Methionin | 0,027 g/100 g | 0.027 | 3 | 3 | |
| Phenylalanin | 0,06 g/100 g | 0.06 | 3 | 3 | |
| Prolin | — g/100 g | - | — | — | |
| Serin | — g/100 g | - | — | — | |
| Threonin | 0,057 g/100 g | 0.057 | 3 | 3 | |
| Tryptophan | 0,023 g/100 g | 0.023 | 3 | 3 | |
| Tyrosin | — g/100 g | - | — | — | |
| Valin | 0,091 g/100 g | 0.091 | 3 | 3 | |
| Stickstoff, gesamt | 0,314 g/100 g | 0.314 | 3 | 2 |
Datenherkunft · Referenz
Datenherkunft
- Formelberechnung
- Aggregation
- Nährstoffdatenbank
- Analyse
- Logische Null
- Literatur
Referenz
- Amaro-Lopez, M. A., et al.; Trends and nutritional significance of mineral content in fresh white asparagus spears.; International Journal of Food Sciences and Nutrition; 1998; 5#Senyan, S., et al.; Seasonal variations in nutritional components of green asparagus using the mother fern cultivation.; Scientia Horticulturae; 2007; 3#Amaro, M. A., et al.; Effect of industrial processing on the mineral content of white asparagus.; International Journal of Food Science and Technology; 1997; 5#Lopez, M. A. A., et al.; Nutritional changes in the essential trace elements content of asparagus during industrial processing; Food Research International; 1999; 7
- 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
- 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: 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
- 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
- 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#Müller H.; Bestimmung der Folsäure-Gehalte von Gemüse und Obst mit Hilfe der Hochleistungsflüssigchromatographie (HPLC); Z Lebensm Unters Forsch; 1993; 196
- Amaro, M. A., et al.; Effect of industrial processing on the mineral content of white asparagus.; International Journal of Food Science and Technology; 1997; 5#Amaro-Lopez, M. A., et al.; Trends and nutritional significance of mineral content in fresh white asparagus spears.; International Journal of Food Sciences and Nutrition; 1998; 5
- Amaro-Lopez, M. A., et al.; Trends and nutritional significance of mineral content in fresh white asparagus spears.; International Journal of Food Sciences and Nutrition; 1998; 5#Amaro, M. A., et al.; Effect of industrial processing on the mineral content of white asparagus.; International Journal of Food Science and Technology; 1997; 5
- Lopez, M. A. A., et al.; Nutritional changes in the essential trace elements content of asparagus during industrial processing; Food Research International; 1999; 7#Converted value from: BVL; Lebensmittel Monitoring 2010; 2010#Amaro-Lopez, M. A., et al.; Trends and nutritional significance of mineral content in fresh white asparagus spears.; International Journal of Food Sciences and Nutrition; 1998; 5
- Lopez, M. A. A., et al.; Nutritional changes in the essential trace elements content of asparagus during industrial processing; Food Research International; 1999; 7#Converted value from: BVL; Lebensmittel Monitoring 2010; 2010#Converted value from: BVL / BfR; Lebensmittel-Monitoring; 1998#Amaro-Lopez, M. A., et al.; Trends and nutritional significance of mineral content in fresh white asparagus spears.; International Journal of Food Sciences and Nutrition; 1998; 5
- Converted value from: BVL; Lebensmittel Monitoring 2010; 2010
- 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
- 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#Senyan, S., et al.; Seasonal variations in nutritional components of green asparagus using the mother fern cultivation.; Scientia Horticulturae; 2007; 3
- Senyan, S., et al.; Seasonal variations in nutritional components of green asparagus using the mother fern cultivation.; Scientia Horticulturae; 2007; 3
- McCance and Widdowson`s; The Composition of Foods, Seventh Summary Edition; 2015
- Converted value from: Martins, D., et al.; Nutritional and in vitro antioxidant properties of edible wild greens in Iberian Peninsula traditional diet.; Food Chemistry; 2011; 2
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.