Pear raw
All nutrient values refer to 100 g.
- Energy (kilocalorie)
- 58 kcal
- Energy (kilojoule)
- 245 kJ
- Protein (Nx6.25)
- 0.3 g
- Fat
- 0.29 g
- Carbohydrate, available
- 13.16 g
- Fibre, dietary, total
- 2.8 g
Complete nutrient values
138 of 138 nutrients · per 100 g
No nutrient found.
| Nutrient | Value | Original value | Data source | Reference | BLS calculation |
|---|---|---|---|---|---|
| Energy (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 |
| Energy (kilocalorie) | 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 |
| Water | 83.608 g/100 g | 83.608 | 2 | 1 | |
| Protein (Nx6.25) | 0.3 g/100 g | 0.3 | 2 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fat | 0.29 g/100 g | 0.29 | 3 | 3 | |
| Carbohydrate, available | 13.16 g/100 g | 13.16 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Fibre, dietary, total | 2.8 g/100 g | 2.8 | 4 | — | FIBT[g]=FIBHMW[g]+FIBLMW[g] OR
FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated |
| Alcohol (Ethanol) | 0.019 g/100 g | 0.019 | 5 | — | |
| Organic acids, total | 0.31 g/100 g | 0.31 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Ash | 0.295 g/100 g | 0.295 | 2 | 4 | |
| Vitamin A, retinol equivalents (RE) | 2 µg/100 g | 2 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, retinol activity equivalents (RAE) | 1 µg/100 g | 1 | 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-carotene | 10 µg/100 g | 10 | 2 | 5 | |
| Carotenoids, excluding beta-carotene | 5 µg/100 g | 5 | 2 | 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 | 6 | — | |
| Vitamin D2 (ergocalciferol) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin E (alpha-tocopherol) | 0.21 mg/100 g | 0.21 | 7 | 7 | VITE[mg] = TOCPHA[mg] |
| Alpha-tocopherol | 0.21 mg/100 g | 0.21 | 7 | 8 | |
| Beta-tocopherol | 0.01 mg/100 g | 0.01 | 7 | 8 | |
| Gamma-tocopherol | 0.08 mg/100 g | 0.08 | 7 | 8 | |
| Delta-tocopherol | — mg/100 g | <LOD | 7 | 8 | |
| Alpha-tocotrienol | 0.12 mg/100 g | 0.12 | 7 | 8 | |
| Vitamin K | 4.525 µg/100 g | 4.525 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (phylloquinone) | 4.525 µg/100 g | 4.525 | 7 | 9 | |
| Vitamin K2 (menaquinone) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin B1 (thiamine) | 0.024 mg/100 g | 0.024 | 2 | 10 | |
| Vitamin B2 (riboflavin) | 0.04 mg/100 g | 0.04 | 7 | 11 | |
| Niacin equivalents | 0.217 mg/100 g | 0.217 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 0.2 mg/100 g | 0.2 | 7 | 12 | |
| Pantothenic acid | 0.08 mg/100 g | 0.08 | 7 | 11 | |
| Vitamin B6 | 32.92 µg/100 g | 32.92 | 7 | 11 | |
| Biotin | 0.3 µg/100 g | 0.3 | 7 | 11 | |
| Folate equivalent | 4 µg/100 g | 4 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folate | 4 µg/100 g | 4 | 2 | 13 | |
| Folic acid, synthetic | 0 µg/100 g | 0 | 6 | — | |
| Vitamin B12 (cobalamin) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin C | 4.6 mg/100 g | 4.6 | 3 | 3 | |
| Salt (sodium chloride) | 0.001945 g/100 g | 0.001945 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Sodium | 0.778 mg/100 g | 0.778 | 3 | 14 | |
| Chloride | 2 mg/100 g | 2 | 3 | 3 | |
| Potassium | 124 mg/100 g | 124 | 2 | 15 | |
| Calcium | 8 mg/100 g | 8 | 2 | 16 | |
| Magnesium | 6 mg/100 g | 6 | 2 | 17 | |
| Phosphorus | 11 mg/100 g | 11 | 3 | 3 | |
| Sulphur | — mg/100 g | - | — | — | |
| Iron | 0.1 mg/100 g | 0.1 | 2 | 18 | |
| Zinc | 0.11 mg/100 g | 0.11 | 2 | 19 | |
| Iodide | 1 µg/100 g | 1 | 2 | 20 | |
| Copper | 79 µg/100 g | 79 | 2 | 21 | |
| Manganese | 50 µg/100 g | 50 | 2 | 22 | |
| Fluoride | 10 µg/100 g | 10 | 3 | 3 | |
| Chromium | 2 µg/100 g | 2 | 2 | 23 | |
| Molybdenum | 1 µg/100 g | 1 | 3 | 24 | |
| Acetic acid | — g/100 g | - | — | — | |
| Citric acid | 0.14 g/100 g | 0.14 | 7 | 25 | |
| Lactic acid | 0 g/100 g | 0 | 6 | — | |
| Malic acid | 0.17 g/100 g | 0.17 | 7 | 25 | |
| Tartaric acid | — g/100 g | - | — | — | |
| Polyols, total | 3.08 g/100 g | 3.08 | 1 | — | POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated |
| Mannitol | — g/100 g | <LOD | 7 | 26 | |
| Sorbitol | 3.08 g/100 g | 3.08 | 2 | 27 | |
| Xylitol | — g/100 g | - | — | — | |
| Monosaccharides, total | 8.63 g/100 g | 8.63 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 2.69 g/100 g | 2.69 | 2 | 28 | |
| Fructose | 5.93 g/100 g | 5.93 | 2 | 29 | |
| Galactose | 0.01175 g/100 g | 0.01175 | 7 | 30 | |
| Disaccharides, total | 1.45 g/100 g | 1.45 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Sucrose | 1.45 g/100 g | 1.45 | 2 | 31 | |
| Maltose | 0 g/100 g | 0 | 2 | 32 | |
| Lactose | — g/100 g | <LOD or <LOQ | 7 | 11 | |
| Sugars (mono- and disaccharides), total | 10.08 g/100 g | 10.08 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharides, available | — g/100 g | - | — | — | |
| Starch (starch, glycogen, dextrins) | — g/100 g | <LOD or <LOQ | 3 | 33 | |
| Fibre, low molecular weight | — g/100 g | - | — | — | |
| Fibre, high molecular weight | 2.8 g/100 g | 2.8 | 4 | — | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Fibre, water-insoluble | 2.2 g/100 g | 2.2 | 4 | — | |
| Fibre, water-soluble | 0.6 g/100 g | 0.6 | 4 | — | |
| Fibre, high molecular weight, water-soluble | — g/100 g | - | — | — | |
| Fibre, high molecular weight, water-insoluble | — g/100 g | - | — | — | |
| Fatty acids, saturated, total | 0.0388 g/100 g | 0.0388 | 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 |
| Fatty acid C4:0 (butyric acid) | — g/100 g | - | — | — | |
| Fatty acid C6:0 (caproic acid) | — g/100 g | - | — | — | |
| Fatty acid C8:0 (caprylic acid) | — g/100 g | - | — | — | |
| Fatty acid C10:0 (capric acid) | — g/100 g | - | — | — | |
| Fatty acid C12:0 (lauric acid) | — g/100 g | - | — | — | |
| Fatty acid C14:0 (myristic acid) | — g/100 g | - | — | — | |
| Fatty acid C15:0 (pentadecylic acid) | — g/100 g | - | — | — | |
| Fatty acid C16:0 (palmitic acid) | 0.0315 g/100 g | 0.0315 | 3 | 3 | |
| Fatty acid C17:0 (margaric acid) | — g/100 g | - | — | — | |
| Fatty acid C18:0 (stearic acid) | 0.00725 g/100 g | 0.00725 | 3 | 3 | |
| Fatty acid C20:0 (arachidic acid) | — g/100 g | - | — | — | |
| Fatty acid C22:0 (behenic acid) | — g/100 g | - | — | — | |
| Fatty acid C24:0 (lignoceric acid) | — g/100 g | - | — | — | |
| Fatty acids, monounsaturated, total | 0.0646 g/100 g | 0.0646 | 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 |
| Fatty acid C14:1 n-5 cis (myristoleic acid) | — g/100 g | - | — | — | |
| Fatty acid C16:1 n-7 cis (palmitoleic acid) | 0.00315 g/100 g | 0.00315 | 3 | 3 | |
| Fatty acid C18:1 n-7 cis (vaccenic acid) | — g/100 g | - | — | — | |
| Fatty acid C18:1 n-9 cis (oleic acid) | 0.0615 g/100 g | 0.0615 | 3 | 3 | |
| Fatty acid C20:1 n-9 cis (gondoic acid) | — g/100 g | - | — | — | |
| Fatty acid C22:1 n-9 cis (erucic acid) | — g/100 g | - | — | — | |
| Fatty acids, polyunsaturated, total | 0.127 g/100 g | 0.127 | 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 |
| Fatty acids, polyunsaturated, n-3 (omega-3), total | 0.0186 g/100 g | 0.0186 | 1 | — | FAPUN3[g]=F18:3CN3[g]+F18:4CN3[g]+F20:5CN3[g]+F22:5CN3[g]+F22:6CN3[g]immer berechnet / always calculated |
| Fatty acid C18:3 n-3 all-cis (alpha-linolenic acid) | 0.0186 g/100 g | 0.0186 | 3 | 3 | |
| Fatty acid C18:4 n-3 all-cis (stearidonic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:5 n-3 all-cis (eicosapentanoic acid) | 0 g/100 g | 0 | 6 | — | |
| Fatty acid C22:5 n-3 all-cis (docosapentanoic acid) | — g/100 g | - | — | — | |
| Fatty acid C22:6 n-3 all-cis (docosahexanoic acid) | 0 g/100 g | 0 | 6 | — | |
| Fatty acids, polyunsaturated, n-6 (omega-6), total | 0.108 g/100 g | 0.108 | 1 | — | FAPUN6[g]=F18:2CN6[g]+F18:3CN6[g]+F20:2CN6[g]+F20:3CN6[g]+F20:4CN6[g]immer berechnet / always calculated |
| Fatty acid C18:2 n-6 cis,cis (linoleic acid) | 0.108 g/100 g | 0.108 | 3 | 3 | |
| Fatty acid C18:2 conjugated, cis 9,trans 11 (conjugated linoleic acid) | — g/100 g | - | — | — | |
| Fatty acid C18:3 n-6 all-cis (gamma-linolenic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:2 n-6 cis,cis (eicosadienoic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:3 n-6 all-cis (dihomo-gamma-linolenic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:4 n-6 all-cis (arachidonic acid) | — g/100 g | - | — | — | |
| Fatty acids, others | — g/100 g | - | — | — | |
| Cholesterol | 0 mg/100 g | 0 | 6 | — | |
| Amino acids, essential, total | 0.073 g/100 g | 0.073 | 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 |
| Alanine | 0.013 g/100 g | 0.013 | 8 | — | |
| Arginine | 0.007 g/100 g | 0.007 | 8 | — | |
| Aspartic acid, including asparagine | 0.082 g/100 g | 0.082 | 8 | — | |
| Cysteine | 0.001 g/100 g | 0.001 | 8 | — | |
| Glutamic acid, including glutamine | 0.029 g/100 g | 0.029 | 8 | — | |
| Glycine | — g/100 g | - | — | — | |
| Histidine | 0.006 g/100 g | 0.006 | 8 | — | |
| Isoleucine | 0.007 g/100 g | 0.007 | 8 | — | |
| Leucine | 0.016 g/100 g | 0.016 | 8 | — | |
| Lysine | 0.014 g/100 g | 0.014 | 8 | — | |
| Methionine | 0.001 g/100 g | 0.001 | 8 | — | |
| Phenylalanine | 0.008 g/100 g | 0.008 | 8 | — | |
| Proline | 0.007 g/100 g | 0.007 | 8 | — | |
| Serine | 0.012 g/100 g | 0.012 | 8 | — | |
| Threonine | 0.007 g/100 g | 0.007 | 8 | — | |
| Tryptophan | 0.001 g/100 g | 0.001 | 8 | — | |
| Tyrosine | 0.001 g/100 g | 0.001 | 8 | — | |
| Valine | 0.013 g/100 g | 0.013 | 8 | — | |
| Nitrogen, total | 0.048 g/100 g | 0.048 | 2 | 2 |
Data source · Reference
Data source
- Formelberechnung
- Aggregation
- Nährstoffdatenbank
- Analyse
- Übernommener Wert
- Logische Null
- Literatur
- Musterberechnung
Reference
- 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#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#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: 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
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- 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
- 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#Dias, M. G., et al.; Carotenoids in traditional Portuguese fruits and vegetables.; Food Chemistry; 2009; 113; 3#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#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#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: Health, D. o; Nutrient analysis of fruit and vegetables; 2013#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: Dias, M. G., et al.; Carotenoids in traditional Portuguese fruits and vegetables.; Food Chemistry; 2009; 113; 3
- 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
- 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
- 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#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: 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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024
- 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#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
- 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#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
- 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#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
- Converted value from: BVL; Lebensmittel Monitoring 2008; 2008#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: 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
- 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: BVL; Lebensmittel Monitoring 2008; 2008#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 2002; 2002#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#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#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#Converted value from: BVL; Lebensmittel Monitoring 2008; 2008#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Converted value from: BVL; Lebensmittel Monitoring 2002; 2002#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#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
- Converted value from: BVL; Lebensmittel Monitoring 2008; 2008#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#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
- 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 2008; 2008
- Ministry of Education, Culture, Sports, Science and Technology; STANDARD TABLES OF FOOD COMPOSITION IN JAPAN; 2015
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Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.