Peach raw
All nutrient values refer to 100 g.
- Energy (kilocalorie)
- 39 kcal
- Energy (kilojoule)
- 166 kJ
- Protein (Nx6.25)
- 0.7 g
- Fat
- 0.11 g
- Carbohydrate, available
- 8.02 g
- Fibre, dietary, total
- 1.7 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) | 166 kJ/100 g | 166 | 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) | 39 kcal/100 g | 39 | 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 | 87.439 g/100 g | 87.439 | 2 | 1 | |
| Protein (Nx6.25) | 0.7 g/100 g | 0.7 | 3 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fat | 0.11 g/100 g | 0.11 | 3 | 3 | |
| Carbohydrate, available | 8.02 g/100 g | 8.02 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Fibre, dietary, total | 1.7 g/100 g | 1.7 | 4 | — | FIBT[g]=FIBHMW[g]+FIBLMW[g] OR
FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated |
| Alcohol (Ethanol) | — g/100 g | - | — | — | |
| Organic acids, total | 0.57 g/100 g | 0.57 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Ash | 0.412 g/100 g | 0.412 | 2 | 4 | |
| Vitamin A, retinol equivalents (RE) | 25 µg/100 g | 25 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, retinol activity equivalents (RAE) | 12 µg/100 g | 12 | 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-carotene | 91 µg/100 g | 91 | 2 | 5 | |
| Carotenoids, excluding beta-carotene | 114 µg/100 g | 114 | 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 | 5 | — | |
| Vitamin D2 (ergocalciferol) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin E (alpha-tocopherol) | 0.425 mg/100 g | 0.425 | 2 | 7 | VITE[mg] = TOCPHA[mg] |
| Alpha-tocopherol | 0.425 mg/100 g | 0.425 | 2 | 8 | |
| Beta-tocopherol | — mg/100 g | <LOD | 6 | 9 | |
| Gamma-tocopherol | 0.01 mg/100 g | 0.01 | 2 | 10 | |
| Delta-tocopherol | 0 mg/100 g | 0 | 2 | 8 | |
| Alpha-tocotrienol | 0.02 mg/100 g | 0.02 | 6 | 9 | |
| Vitamin K | 3.8 µg/100 g | 3.8 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (phylloquinone) | 3.8 µg/100 g | 3.8 | 6 | 11 | |
| Vitamin K2 (menaquinone) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B1 (thiamine) | 0.026 mg/100 g | 0.026 | 2 | 12 | |
| Vitamin B2 (riboflavin) | 0.035 mg/100 g | 0.035 | 6 | 13 | |
| Niacin equivalents | 1.029 mg/100 g | 1.029 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 1.029 mg/100 g | 1.029 | 6 | 13 | |
| Pantothenic acid | 0.14 mg/100 g | 0.14 | 3 | 3 | |
| Vitamin B6 | 26 µg/100 g | 26 | 3 | 3 | |
| Biotin | 2 µg/100 g | 2 | 3 | 3 | |
| Folate equivalent | 8 µg/100 g | 8 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folate | 8 µg/100 g | 8 | 2 | 14 | |
| Folic acid, synthetic | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B12 (cobalamin) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin C | 10 mg/100 g | 10 | 6 | 13 | |
| Salt (sodium chloride) | 0.001718 g/100 g | 0.001718 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Sodium | 0.687 mg/100 g | 0.687 | 2 | 15 | |
| Chloride | 2.6 mg/100 g | 2.6 | 3 | 3 | |
| Potassium | 198 mg/100 g | 198 | 2 | 16 | |
| Calcium | 6 mg/100 g | 6 | 2 | 17 | |
| Magnesium | 9 mg/100 g | 9 | 2 | 18 | |
| Phosphorus | 20 mg/100 g | 20 | 3 | 3 | |
| Sulphur | — mg/100 g | - | — | — | |
| Iron | 0.276 mg/100 g | 0.276 | 2 | 19 | |
| Zinc | 0.13 mg/100 g | 0.13 | 2 | 20 | |
| Iodide | — µg/100 g | <LOQ | 6 | 21 | |
| Copper | 86 µg/100 g | 86 | 2 | 22 | |
| Manganese | 70 µg/100 g | 70 | 2 | 23 | |
| Fluoride | 12 µg/100 g | 12 | 3 | 3 | |
| Chromium | — µg/100 g | - | — | — | |
| Molybdenum | — µg/100 g | - | — | — | |
| Acetic acid | — g/100 g | - | — | — | |
| Citric acid | 0.24 g/100 g | 0.24 | 6 | 24 | |
| Lactic acid | 0 g/100 g | 0 | 5 | — | |
| Malic acid | 0.33 g/100 g | 0.33 | 6 | 24 | |
| Tartaric acid | — g/100 g | - | — | — | |
| Polyols, total | 1.03 g/100 g | 1.03 | 1 | — | POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated |
| Mannitol | 0.17 g/100 g | 0.17 | 6 | 25 | |
| Sorbitol | 0.86 g/100 g | 0.86 | 6 | 25 | |
| Xylitol | — g/100 g | - | — | — | |
| Monosaccharides, total | 4.65 g/100 g | 4.65 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 2.29 g/100 g | 2.29 | 2 | 26 | |
| Fructose | 2.36 g/100 g | 2.36 | 2 | 27 | |
| Galactose | — g/100 g | - | — | — | |
| Disaccharides, total | 2.342 g/100 g | 2.342 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Sucrose | 2.342 g/100 g | 2.342 | 2 | 28 | |
| Maltose | — g/100 g | <LOD | 6 | 29 | |
| Lactose | 0 g/100 g | 0 | 5 | — | |
| Sugars (mono- and disaccharides), total | 6.99 g/100 g | 6.99 | 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 | 6 | 13 | |
| Fibre, low molecular weight | — g/100 g | - | — | — | |
| Fibre, high molecular weight | 1.7 g/100 g | 1.7 | 4 | — | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Fibre, water-insoluble | 0.8 g/100 g | 0.8 | 4 | — | |
| Fibre, water-soluble | 0.9 g/100 g | 0.9 | 4 | — | |
| Fibre, high molecular weight, water-soluble | — g/100 g | - | — | — | |
| Fibre, high molecular weight, water-insoluble | — g/100 g | - | — | — | |
| Fatty acids, saturated, total | 0.01 g/100 g | 0.01 | 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) | 0.0089 g/100 g | 0.0089 | 3 | 3 | |
| Fatty acid C17:0 (margaric acid) | — g/100 g | - | — | — | |
| Fatty acid C18:0 (stearic acid) | 0.001 g/100 g | 0.001 | 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 | 0.034 g/100 g | 0.034 | 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) | 0.001 g/100 g | 0.001 | 3 | 3 | |
| Fatty acid C18:1 n-7 cis (vaccenic acid) | — g/100 g | - | — | — | |
| Fatty acid C18:1 n-9 cis (oleic acid) | 0.033 g/100 g | 0.033 | 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 | 0.044 g/100 g | 0.044 | 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 | 0.001 g/100 g | 0.001 | 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) | 0.001 g/100 g | 0.001 | 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 | 5 | — | |
| 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 | 5 | — | |
| Fatty acids, polyunsaturated, n-6 (omega-6), total | 0.043 g/100 g | 0.043 | 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) | 0.043 g/100 g | 0.043 | 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 | 5 | — | |
| Amino acids, essential, total | 0.087 g/100 g | 0.087 | 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 | 0.024 g/100 g | 0.024 | 3 | 2 | |
| Arginine | 0.016 g/100 g | 0.016 | 3 | 2 | |
| Aspartic acid, including asparagine | 0.338 g/100 g | 0.338 | 3 | 2 | |
| Cysteine | 0.004 g/100 g | 0.004 | 3 | 2 | |
| Glutamic acid, including glutamine | 0.048 g/100 g | 0.048 | 3 | 2 | |
| Glycine | 0.01 g/100 g | 0.01 | 3 | 2 | |
| Histidine | 0 g/100 g | 0 | 3 | 2 | |
| Isoleucine | 0 g/100 g | 0 | 3 | 2 | |
| Leucine | 0.024 g/100 g | 0.024 | 3 | 2 | |
| Lysine | 0.023 g/100 g | 0.023 | 3 | 2 | |
| Methionine | 0 g/100 g | 0 | 3 | 2 | |
| Phenylalanine | 0 g/100 g | 0 | 3 | 2 | |
| Proline | 0.003 g/100 g | 0.003 | 3 | 2 | |
| Serine | 0.031 g/100 g | 0.031 | 3 | 2 | |
| Threonine | 0.02 g/100 g | 0.02 | 3 | 2 | |
| Tryptophan | 0 g/100 g | 0 | 3 | 2 | |
| Tyrosine | 0 g/100 g | 0 | 3 | 2 | |
| Valine | 0.02 g/100 g | 0.02 | 3 | 2 | |
| Nitrogen, total | 0.155 g/100 g | 0.155 | 2 | 30 |
Data source · Reference
Data source
- Formelberechnung
- Aggregation
- Nährstoffdatenbank
- Analyse
- Logische Null
- Literatur
Reference
- 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#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#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#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#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
- 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
- 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#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
- Kim, Y.,Giraud, D. W.,Driskell, J. A.; Tocopherol and carotenoid contents of selected Korean fruits and vegetables; Journal of Food Composition and Analysis; 2007; 20#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#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#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#Dias, M. G., et al.; Carotenoids in traditional Portuguese fruits and vegetables.; Food Chemistry; 2009; 113; 3#Yano, M., et al.; Quantitation of carotenoids in raw and processed fruits in Japan.; Food Science and Technology Research; 2005; 11; 1#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
- Converted value from: Yano, M., et al.; Quantitation of carotenoids in raw and processed fruits in Japan.; Food Science and Technology Research; 2005; 11; 1#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: 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: Dias, M. G., et al.; Carotenoids in traditional Portuguese fruits and vegetables.; Food Chemistry; 2009; 113; 3#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: Kim, Y.,Giraud, D. W.,Driskell, J. A.; Tocopherol and carotenoid contents of selected Korean fruits and vegetables; Journal of Food Composition and Analysis; 2007; 20#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#Kim, Y.,Giraud, D. W.,Driskell, J. A.; Tocopherol and carotenoid contents of selected Korean fruits and vegetables; Journal of Food Composition and Analysis; 2007; 20
- 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
- Kim, Y.,Giraud, D. W.,Driskell, J. A.; Tocopherol and carotenoid contents of selected Korean fruits and vegetables; Journal of Food Composition and Analysis; 2007; 20#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: 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: Phillips KM, Rasor AS, Ruggio DM, Amanna KR; Folate content of different edible portions of vegetables and fruits; Nutrition and Food Science; 2008#Converted value from: Yon M.,Hyun T.H.; Folate content of foods commonly consumed in Korea measured after trienzyme extraction; Nutrition Research; 2003; 23#Müller H.; Bestimmung der Folsäure-Gehalte von Gemüse und Obst mit Hilfe der Hochleistungsflüssigchromatographie (HPLC); Z Lebensm Unters Forsch; 1993; 196
- 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#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: I. Sodium, Phosphorus, and Potassium.; Journal of Food Composition and Analysis; 1995
- 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#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#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#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
- 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#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#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#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#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
- 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#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#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#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
- 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#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#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#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#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#Khan, N., et al.; Elemental Analysis of Stone Fruits by Inductively Coupled Plasma Mass Spectrometry and Direct Mercury Analysis.; Analytical Letters; 2017; 50; 15#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 2005 ; 2005#Converted value from: BVL; Lebensmittel Monitoring 2013; 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#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#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 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
- 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 2002; 2002#Converted value from: BVL; Lebensmittel Monitoring 2013; 2013#Converted value from: BVL; Lebensmittel Monitoring 2005 ; 2005#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#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
- 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#Converted value from: BVL; Lebensmittel Monitoring 2013; 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#Khan, N., et al.; Elemental Analysis of Stone Fruits by Inductively Coupled Plasma Mass Spectrometry and Direct Mercury Analysis.; Analytical Letters; 2017; 50; 15#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#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#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#Li, B. W. and Andrews, K. W.; Individual sugars, soluble, and insoluble dietary fiber contents of 70 high consumption foods.; Journal of Food Composition and Analysis; 2002; 15
- 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#Li, B. W. and Andrews, K. W.; Individual sugars, soluble, and insoluble dietary fiber contents of 70 high consumption foods.; Journal of Food Composition and Analysis; 2002; 15#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
- Li, B. W. and Andrews, K. W.; Individual sugars, soluble, and insoluble dietary fiber contents of 70 high consumption foods.; Journal of Food Composition and Analysis; 2002; 15#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
- Li, B. W. and Andrews, K. W.; Individual sugars, soluble, and insoluble dietary fiber contents of 70 high consumption foods.; Journal of Food Composition and Analysis; 2002; 15
- 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: 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.