BLS 4.0 · F212100

Sour cherry raw

All nutrient values refer to 100 g.

Energy (kilocalorie)
69 kcal
Energy (kilojoule)
293 kJ
Protein (Nx6.25)
0.9 g
Fat
0.5 g
Carbohydrate, available
13.746 g
Fibre, dietary, total
1.1 g
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Complete nutrient values

138 of 138 nutrients · per 100 g

All nutrient values refer to 100 g.
NutrientValueOriginal valueData sourceReferenceBLS calculation
Energy (kilojoule)293 kJ/100 g2931—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)69 kcal/100 g691—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
Water85.14 g/100 g85.1421
Protein (Nx6.25)0.9 g/100 g0.932PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated
Fat0.5 g/100 g0.533
Carbohydrate, available13.746 g/100 g13.7461—CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated
Fibre, dietary, total1.1 g/100 g1.14—FIBT[g]=FIBHMW[g]+FIBLMW[g] OR FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated
Alcohol (Ethanol)— g/100 g-——
Organic acids, total1.8 g/100 g1.81—OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated
Ash0.5 g/100 g0.533
Vitamin A, retinol equivalents (RE)95 µg/100 g951—VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated
Vitamin A, retinol activity equivalents (RAE)47 µg/100 g471—VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated
Retinol0 µg/100 g05—
Beta-carotene400 µg/100 g40024
Carotenoids, excluding beta-carotene340 µg/100 g34025
Vitamin D0 µg/100 g01—VITD[µg]=ERGCAL[µg]+CHOCAL[µg]teilweise berechnet / partially calculated
Vitamin D3 (cholecalciferol)0 µg/100 g05—
Vitamin D2 (ergocalciferol)0 µg/100 g05—
Vitamin E (alpha-tocopherol)0.13 mg/100 g0.1332VITE[mg] = TOCPHA[mg]
Alpha-tocopherol0.13 mg/100 g0.1333
Beta-tocopherol0 mg/100 g06—
Gamma-tocopherol0.02 mg/100 g0.026—
Delta-tocopherol0 mg/100 g06—
Alpha-tocotrienol0.02 mg/100 g0.026—
Vitamin K7 µg/100 g71—VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated
Vitamin K1 (phylloquinone)7 µg/100 g76—
Vitamin K2 (menaquinone)0 µg/100 g05—
Vitamin B1 (thiamine)0.05 mg/100 g0.0533
Vitamin B2 (riboflavin)0.06 mg/100 g0.0633
Niacin equivalents0.483 mg/100 g0.4831—NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated
Niacin0.4 mg/100 g0.433
Pantothenic acid0.18 mg/100 g0.186—
Vitamin B645 µg/100 g456—
Biotin0 µg/100 g06—
Folate equivalent74.7 µg/100 g74.71—FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated
Folate74.7 µg/100 g74.726
Folic acid, synthetic0 µg/100 g05—
Vitamin B12 (cobalamin)0 µg/100 g05—
Vitamin C12 mg/100 g1233
Salt (sodium chloride)0.002 g/100 g0.0021—NACL[g] = NA[g]*2.5immer berechnet / always calculated
Sodium1 mg/100 g177
Chloride21 mg/100 g2133
Potassium124.2 mg/100 g124.228
Calcium9.1 mg/100 g9.128
Magnesium7.9 mg/100 g7.928
Phosphorus19 mg/100 g1933
Sulphur— mg/100 g-——
Iron0.7623 mg/100 g0.762328
Zinc0.091 mg/100 g0.09179
Iodide1 µg/100 g16—
Copper77.7 µg/100 g77.779
Manganese61.4 µg/100 g61.479
Fluoride2 µg/100 g26—
Chromium2 µg/100 g26—
Molybdenum2 µg/100 g26—
Acetic acid— g/100 g-——
Citric acid0.034 g/100 g0.0346—
Lactic acid0 g/100 g05—
Malic acid1.8 g/100 g1.8210
Tartaric acid— g/100 g-——
Polyols, total1 g/100 g11—POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated
Mannitol— g/100 g-——
Sorbitol1 g/100 g1311
Xylitol— g/100 g-——
Monosaccharides, total10.673 g/100 g10.6731—MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated
Glucose6.579 g/100 g6.579712
Fructose4.094 g/100 g4.094712
Galactose— g/100 g-——
Disaccharides, total2.073 g/100 g2.0731—DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated
Sucrose1.903 g/100 g1.903213
Maltose0.17 g/100 g0.176—
Lactose0 g/100 g05—
Sugars (mono- and disaccharides), total12.746 g/100 g12.7461—SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated
Oligosaccharides, available— g/100 g-——
Starch (starch, glycogen, dextrins)0 g/100 g06—
Fibre, low molecular weight— g/100 g-——
Fibre, high molecular weight1.1 g/100 g1.14—FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated
Fibre, water-insoluble0.4 g/100 g0.44—
Fibre, water-soluble0.7 g/100 g0.74—
Fibre, high molecular weight, water-soluble— g/100 g-——
Fibre, high molecular weight, water-insoluble— g/100 g-——
Fatty acids, saturated, total0.11 g/100 g0.111—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)0.0032 g/100 g0.003233
Fatty acid C15:0 (pentadecylic acid)— g/100 g-——
Fatty acid C16:0 (palmitic acid)0.08 g/100 g0.0833
Fatty acid C17:0 (margaric acid)— g/100 g-——
Fatty acid C18:0 (stearic acid)0.027 g/100 g0.02733
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, total0.137 g/100 g0.1371—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)0.0016 g/100 g0.001633
Fatty acid C18:1 n-7 cis (vaccenic acid)— g/100 g-——
Fatty acid C18:1 n-9 cis (oleic acid)0.135 g/100 g0.13533
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, total0.15 g/100 g0.151—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), total0.073 g/100 g0.0731—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)0.073 g/100 g0.07333
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 g05—
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 g05—
Fatty acids, polyunsaturated, n-6 (omega-6), total0.077 g/100 g0.0771—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)0.077 g/100 g0.07733
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-——
Cholesterol0 mg/100 g05—
Amino acids, essential, total0.194 g/100 g0.1941—AAE9[g] = ILE[g] + LEU[g] + LYS[g] + MET[g] + PHE[g] + THR[g] + TRP[g] + VAL[g]+HIS[g]immer berechnet / always calculated
Alanine0.031 g/100 g0.0318—
Arginine0.021 g/100 g0.0218—
Aspartic acid, including asparagine0.276 g/100 g0.2768—
Cysteine0.013 g/100 g0.0138—
Glutamic acid, including glutamine0.079 g/100 g0.0798—
Glycine0.03 g/100 g0.038—
Histidine0.014 g/100 g0.0148—
Isoleucine0.021 g/100 g0.0218—
Leucine0.038 g/100 g0.0388—
Lysine0.031 g/100 g0.0318—
Methionine0.005 g/100 g0.0058—
Phenylalanine0.025 g/100 g0.0258—
Proline0.036 g/100 g0.0368—
Serine0.032 g/100 g0.0328—
Threonine0.028 g/100 g0.0288—
Tryptophan0.005 g/100 g0.0058—
Tyrosine0.021 g/100 g0.0218—
Valine0.027 g/100 g0.0278—
Nitrogen, total0.144 g/100 g0.14432
Data source · Reference

Data source

  1. Formelberechnung
  2. Literatur
  3. Nährstoffdatenbank
  4. Analyse
  5. Logische Null
  6. Übernommener Wert
  7. Aggregation
  8. Musterberechnung

Reference

  1. 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
  2. Converted value from: Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
  3. Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
  4. 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
  5. 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
  6. Müller H.; Bestimmung der Folsäure-Gehalte von Gemüse und Obst mit Hilfe der Hochleistungsflüssigchromatographie (HPLC); Z Lebensm Unters Forsch; 1993; 196
  7. Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7#The Swedish Food Agency; The Swedish Food Agency food database; 2024#Norwegian Food Safety Authority, Norwegian Food Composition Database 2023
  8. Mitic, S. S., et al.; Elemental Composition of Various Sour Cherry and Table Grape Cultivars Using Inductively Coupled Plasma Atomic Emission Spectrometry Method (ICP-OES).; Food Analytical Methods; 2012; 5; 2
  9. Mitic, S. S., et al.; Elemental Composition of Various Sour Cherry and Table Grape Cultivars Using Inductively Coupled Plasma Atomic Emission Spectrometry Method (ICP-OES).; Food Analytical Methods; 2012; 5; 2#Khan, N., et al.; Elemental Analysis of Stone Fruits by Inductively Coupled Plasma Mass Spectrometry and Direct Mercury Analysis.; Analytical Letters; 2017; 50; 15
  10. 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
  11. Matthews RH, Pehrsson PR, Farhat-Sabet M; Sugar content of selected foods: Individual and total sugars; Home economic research report 48, U.S. Department of Agriculture, Human Nutrition Information Service: Washington DC; 1987
  12. Papp, N., et al.; Main quality attributes and antioxidants in Hungarian sour cherries: Identification of genotypes with enhanced functional properties.; International Journal of Food Science and Technology; 2010; 45; 2#Ficzek, G., et al.; Mathematical modelling of the accumulation of carbohydrates and organic acids throughout the ripening process of Hungarian sour cherry cultivars.; Trees-Structure and Function; 2015; 29; 3
  13. Ficzek, G., et al.; Mathematical modelling of the accumulation of carbohydrates and organic acids throughout the ripening process of Hungarian sour cherry cultivars.; Trees-Structure and Function; 2015; 29; 3

Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.