Aubergine roh
Alle Nährwerte beziehen sich auf 100 g.
- Energie (Kilokalorien)
- 19 kcal
- Energie (Kilojoule)
- 80 kJ
- Protein (Nx6,25)
- 0,57 g
- Fett
- 0,18 g
- Kohlenhydrate, verfügbar
- 3,02 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) | 80 kJ/100 g | 80 | 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) | 19 kcal/100 g | 19 | 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 | 93,108 g/100 g | 93.108 | 2 | 1 | |
| Protein (Nx6,25) | 0,57 g/100 g | 0.57 | 3 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fett | 0,18 g/100 g | 0.18 | 4 | 3 | |
| Kohlenhydrate, verfügbar | 3,02 g/100 g | 3.02 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Ballaststoffe, gesamt | 1,4 g/100 g | 1.4 | 5 | — | FIBT[g]=FIBHMW[g]+FIBLMW[g] OR
FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated |
| Alkohol (Ethanol) | 0 g/100 g | 0 | 6 | — | |
| Organische Säuren, gesamt | 0,18 g/100 g | 0.18 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Rohasche | 0,4716 g/100 g | 0.4716 | 3 | 4 | |
| Vitamin A, Retinol-Äquivalent (RE) | 7,21 µg/100 g | 7.21 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, Retinol-Aktivitäts-Äquivalent (RAE) | 3,6 µg/100 g | 3.6 | 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 | 43,25 µg/100 g | 43.25 | 4 | 3 | |
| 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 | 6 | — | |
| Vitamin D2 (Ergocalciferol) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin E (Alpha-Tocopherol) | 0,03 mg/100 g | 0.03 | 4 | 5 | VITE[mg] = TOCPHA[mg] |
| Alpha‑Tocopherol | 0,03 mg/100 g | 0.03 | 4 | 3 | |
| Beta-Tocopherol | — mg/100 g | - | — | — | |
| Gamma-Tocopherol | — mg/100 g | - | — | — | |
| Delta-Tocopherol | — mg/100 g | - | — | — | |
| Alpha-Tocotrienol | — mg/100 g | - | — | — | |
| Vitamin K | 1 µg/100 g | 1 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (Phyllochinon) | 1 µg/100 g | 1 | 4 | 3 | |
| Vitamin K2 (Menachinone) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin B1 (Thiamin) | 0,038 mg/100 g | 0.038 | 4 | 3 | |
| Vitamin B2 (Riboflavin) | 0,045 mg/100 g | 0.045 | 4 | 3 | |
| Niacin-Äquivalent | 0,717 mg/100 g | 0.717 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 0,6 mg/100 g | 0.6 | 4 | 3 | |
| Pantothensäure | 0,23 mg/100 g | 0.23 | 4 | 3 | |
| Vitamin B6 | 68 µg/100 g | 68 | 4 | 3 | |
| Biotin | 1,9 µg/100 g | 1.9 | 4 | 6 | |
| Folat-Äquivalent | 41 µg/100 g | 41 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folat | 41 µg/100 g | 41 | 2 | 7 | |
| Folsäure, synthetisch | 0 µg/100 g | 0 | 6 | — | |
| Vitamin B12 (Cobalamine) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin C | 4,09 mg/100 g | 4.09 | 3 | 8 | |
| 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 | 4 | 3 | |
| Chlorid | 55 mg/100 g | 55 | 4 | 3 | |
| Kalium | 175 mg/100 g | 175 | 3 | 9 | |
| Calcium | 8 mg/100 g | 8 | 3 | 9 | |
| Magnesium | 12,5 mg/100 g | 12.5 | 3 | 9 | |
| Phosphor | 21,4 mg/100 g | 21.4 | 4 | 3 | |
| Schwefel | — mg/100 g | - | — | — | |
| Eisen | 0,2 mg/100 g | 0.2 | 3 | 9 | |
| Zink | 0,11 mg/100 g | 0.11 | 2 | 10 | |
| Iodid | 0,8 µg/100 g | 0.8 | 4 | 3 | |
| Kupfer | 38 µg/100 g | 38 | 2 | 11 | |
| Mangan | 150 µg/100 g | 150 | 3 | 9 | |
| Fluorid | — µg/100 g | - | — | — | |
| Chrom | — µg/100 g | - | — | — | |
| Molybdän | — µg/100 g | - | — | — | |
| Essigsäure | — g/100 g | - | — | — | |
| Zitronensäure | 0,01 g/100 g | 0.01 | 3 | 12 | |
| Milchsäure | 0 g/100 g | 0 | 6 | — | |
| Äpfelsäure | 0,17 g/100 g | 0.17 | 3 | 12 | |
| Weinsäure | 0 g/100 g | 0 | 6 | — | |
| Zuckeralkohole, gesamt | 0,11 g/100 g | 0.11 | 1 | — | POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated |
| Mannit | — g/100 g | - | — | — | |
| Sorbit | 0,11 g/100 g | 0.11 | 3 | 13 | |
| Xylit | — g/100 g | - | — | — | |
| Monosaccharide, gesamt | 2,48 g/100 g | 2.48 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 1,64 g/100 g | 1.64 | 2 | 14 | |
| Fructose | 0,84 g/100 g | 0.84 | 2 | 15 | |
| Galactose | — g/100 g | - | — | — | |
| Disaccharide, gesamt | 0,21 g/100 g | 0.21 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Saccharose | 0,11 g/100 g | 0.11 | 3 | 8 | |
| Maltose | 0,1 g/100 g | 0.1 | 3 | 8 | |
| Lactose | 0 g/100 g | 0 | 6 | — | |
| Zucker (Mono- und Disaccharide), gesamt | 2,69 g/100 g | 2.69 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharide, verfügbar | — g/100 g | - | — | — | |
| Stärke (Stärke, Glykogen, Dextrine) | 0,22 g/100 g | 0.22 | 4 | 3 | |
| Ballaststoffe, niedermolekular | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular | 1,4 g/100 g | 1.4 | 5 | — | 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 | 5 | — | |
| Ballaststoffe, wasserlöslich | 0,1 g/100 g | 0.1 | 5 | — | |
| Ballaststoffe, hochmolekular, wasserlöslich | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular, wasserunlöslich | — g/100 g | - | — | — | |
| Fettsäuren, gesättigt, gesamt | 0,039 g/100 g | 0.039 | 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) | 0,029 g/100 g | 0.029 | 4 | 3 | |
| Fettsäure C17:0 (Margarinsäure) | — g/100 g | - | — | — | |
| Fettsäure C18:0 (Stearinsäure) | 0,01 g/100 g | 0.01 | 4 | 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 | 0,018 g/100 g | 0.018 | 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) | 0,0023 g/100 g | 0.0023 | 4 | 3 | |
| Fettsäure C18:1 n-7 cis (Vaccensäure) | — g/100 g | - | — | — | |
| Fettsäure C18:1 n-9 cis (Ölsäure) | 0,016 g/100 g | 0.016 | 4 | 3 | |
| Fettsäure C20:1 n-9 cis (Gondosäure) | — g/100 g | - | — | — | |
| Fettsäure C22:1 n-9 cis (Erucasäure) | — g/100 g | - | — | — | |
| Fettsäuren, mehrfach ungesättigt, gesamt | 0,087 g/100 g | 0.087 | 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 | 0,015 g/100 g | 0.015 | 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) | 0,015 g/100 g | 0.015 | 4 | 3 | |
| 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 | 0,072 g/100 g | 0.072 | 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) | 0,072 g/100 g | 0.072 | 4 | 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 | 6 | — | |
| Aminosäuren, unentbehrlich, gesamt | 0,265 g/100 g | 0.265 | 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 | 0,03 g/100 g | 0.03 | 4 | 6 | |
| Arginin | 0,038 g/100 g | 0.038 | 2 | 16 | |
| Asparaginsäure, inklusive Asparagin | 0,1 g/100 g | 0.1 | 4 | 6 | |
| Cystein | 0,006 g/100 g | 0.006 | 4 | 6 | |
| Glutaminsäure, inklusive Glutamin | 0,115 g/100 g | 0.115 | 4 | 6 | |
| Glycin | 0,026 g/100 g | 0.026 | 4 | 6 | |
| Histidin | 0,01 g/100 g | 0.01 | 2 | 16 | |
| Isoleucin | 0,032 g/100 g | 0.032 | 2 | 16 | |
| Leucin | 0,059 g/100 g | 0.059 | 2 | 17 | |
| Lysin | 0,038 g/100 g | 0.038 | 2 | 16 | |
| Methionin | 0,004 g/100 g | 0.004 | 2 | 16 | |
| Phenylalanin | 0,027 g/100 g | 0.027 | 2 | 16 | |
| Prolin | 0,016 g/100 g | 0.016 | 4 | 6 | |
| Serin | 0,03 g/100 g | 0.03 | 4 | 6 | |
| Threonin | 0,034 g/100 g | 0.034 | 2 | 16 | |
| Tryptophan | 0,007 g/100 g | 0.007 | 2 | 17 | |
| Tyrosin | 0 g/100 g | 0 | 4 | 6 | |
| Valin | 0,054 g/100 g | 0.054 | 2 | 16 | |
| Stickstoff, gesamt | 0,091 g/100 g | 0.091 | 3 | 2 |
Datenherkunft · Referenz
Datenherkunft
- Formelberechnung
- Aggregation
- Literatur
- Nährstoffdatenbank
- Analyse
- Logische Null
Referenz
- Ekholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 6#Wang, G., et al. ; Dietary fiber composition of selected foods in the People's Republic of China.; Journal of Food Composition and Analysis; 1991; 4#San Jose, R., et al.; Composition of eggplant cultivars of the Occidental type and implications for the improvement of nutritional and functional quality.; International Journal of Food Science and Technology; 2013; 12#Kala, A. and J. Prakash; The comparative evaluation of the nutrient composition and sensory attributes of four vegetables cooked by different methods.; International Journal of Food Science and Technology; 2006; 2#Shohag, M. J. I., et al.; Folate Content and Composition of Vegetables Commonly Consumed in China.; Journal of Food Science; 2012; 77; 11
- Converted value from: San Jose, R., et al.; Composition of eggplant cultivars of the Occidental type and implications for the improvement of nutritional and functional quality.; International Journal of Food Science and Technology; 2013; 12
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Kala, A. and J. Prakash; The comparative evaluation of the nutrient composition and sensory attributes of four vegetables cooked by different methods.; International Journal of Food Science and Technology; 2006; 2
- Converted value from: Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024
- Shohag, M. J. I., et al.; Folate Content and Composition of Vegetables Commonly Consumed in China.; Journal of Food Science; 2012; 77; 11#Converted value from: Yon M.,Hyun T.H.; Folate content of foods commonly consumed in Korea measured after trienzyme extraction; Nutrition Research; 2003; 23
- San Jose, R., et al.; Composition of eggplant cultivars of the Occidental type and implications for the improvement of nutritional and functional quality.; International Journal of Food Science and Technology; 2013; 12
- Ekholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 6
- Converted value from: BVL; Lebensmittel Monitoring 2003; 2003#Converted value from: BVL; Lebensmittel Monitoring 2009; 2009#Ekholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 6#Radwan, M. A., Salama, A. K.; Market basket survey for some heavy metals in Egyptian fruits and vegetables; Food and Chemical Toxicology; 2006; 8; 44
- Converted value from: BVL; Lebensmittel Monitoring 2009; 2009#Converted value from: BVL; Lebensmittel Monitoring 2003; 2003#Ekholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 6
- 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#San Jose, R., et al.; Composition of eggplant cultivars of the Occidental type and implications for the improvement of nutritional and functional quality.; International Journal of Food Science and Technology; 2013; 12
- San Jose, R., et al.; Composition of eggplant cultivars of the Occidental type and implications for the improvement of nutritional and functional quality.; International Journal of Food Science and Technology; 2013; 12#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
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7#National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024
- 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
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.