BLS 4.0 · F220100

Plum raw

All nutrient values refer to 100 g.

Energy (kilocalorie)
48 kcal
Energy (kilojoule)
205 kJ
Protein (Nx6.25)
0.3 g
Fat
0.17 g
Carbohydrate, available
10.71 g
Fibre, dietary, total
1.7 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)205 kJ/100 g2051—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)48 kcal/100 g481—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
Water87.071 g/100 g87.07121
Protein (Nx6.25)0.3 g/100 g0.332PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated
Fat0.17 g/100 g0.1733
Carbohydrate, available10.71 g/100 g10.711—CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated
Fibre, dietary, total1.7 g/100 g1.74—FIBT[g]=FIBHMW[g]+FIBLMW[g] OR FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated
Alcohol (Ethanol)— g/100 g-——
Organic acids, total1.25 g/100 g1.251—OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated
Ash0.565 g/100 g0.56524
Vitamin A, retinol equivalents (RE)51 µg/100 g511—VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated
Vitamin A, retinol activity equivalents (RAE)25 µg/100 g251—VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated
Retinol0 µg/100 g05—
Beta-carotene248 µg/100 g24825
Carotenoids, excluding beta-carotene111 µg/100 g11126
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)0.283 mg/100 g0.28327VITE[mg] = TOCPHA[mg]
Alpha-tocopherol0.283 mg/100 g0.28328
Beta-tocopherol— mg/100 g<LOD69
Gamma-tocopherol0.02 mg/100 g0.02210
Delta-tocopherol0 mg/100 g0211
Alpha-tocotrienol0.02 mg/100 g0.0269
Vitamin K7 µg/100 g71—VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated
Vitamin K1 (phylloquinone)7 µg/100 g7212
Vitamin K2 (menaquinone)0 µg/100 g05—
Vitamin B1 (thiamine)0.044 mg/100 g0.044613
Vitamin B2 (riboflavin)0.045 mg/100 g0.045614
Niacin equivalents0.583 mg/100 g0.5831—NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated
Niacin0.583 mg/100 g0.583614
Pantothenic acid0.18 mg/100 g0.1833
Vitamin B645 µg/100 g4533
Biotin0 µg/100 g0215
Folate equivalent2 µg/100 g21—FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated
Folate2 µg/100 g233
Folic acid, synthetic0 µg/100 g05—
Vitamin B12 (cobalamin)0 µg/100 g05—
Vitamin C5 mg/100 g5614
Salt (sodium chloride)0.002 g/100 g0.0021—NACL[g] = NA[g]*2.5immer berechnet / always calculated
Sodium0.8 mg/100 g0.8216
Chloride1.5 mg/100 g1.533
Potassium172 mg/100 g172217
Calcium8 mg/100 g8218
Magnesium7 mg/100 g7219
Phosphorus16 mg/100 g1633
Sulphur— mg/100 g-——
Iron0.2 mg/100 g0.2220
Zinc0.09 mg/100 g0.09221
Iodide— µg/100 g<LOQ622
Copper65 µg/100 g65223
Manganese80 µg/100 g80224
Fluoride2 µg/100 g233
Chromium2 µg/100 g2225
Molybdenum2 µg/100 g2626
Acetic acid— g/100 g-——
Citric acid0.034 g/100 g0.034627
Lactic acid0 g/100 g05—
Malic acid1.22 g/100 g1.22627
Tartaric acid— g/100 g-——
Polyols, total2.61 g/100 g2.611—POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated
Mannitol— g/100 g-——
Sorbitol2.61 g/100 g2.61628
Xylitol— g/100 g-——
Monosaccharides, total5.72 g/100 g5.721—MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated
Glucose3.53 g/100 g3.53229
Fructose2.19 g/100 g2.19230
Galactose— g/100 g-——
Disaccharides, total2.38 g/100 g2.381—DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated
Sucrose2.21 g/100 g2.21231
Maltose0.17 g/100 g0.17632
Lactose0 g/100 g05—
Sugars (mono- and disaccharides), total8.1 g/100 g8.11—SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated
Oligosaccharides, available— g/100 g-——
Starch (starch, glycogen, dextrins)— g/100 g<LOD or <LOQ614
Fibre, low molecular weight— g/100 g-——
Fibre, high molecular weight1.7 g/100 g1.74—FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated
Fibre, water-insoluble0.9 g/100 g0.94—
Fibre, water-soluble0.8 g/100 g0.84—
Fibre, high molecular weight, water-soluble— g/100 g-——
Fibre, high molecular weight, water-insoluble— g/100 g-——
Fatty acids, saturated, total0.022 g/100 g0.0221—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)0.01725 g/100 g0.0172533
Fatty acid C17:0 (margaric acid)— g/100 g-——
Fatty acid C18:0 (stearic acid)0.005 g/100 g0.00533
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, total0.0516 g/100 g0.05161—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)0.0011 g/100 g0.001133
Fatty acid C18:1 n-7 cis (vaccenic acid)— g/100 g-——
Fatty acid C18:1 n-9 cis (oleic acid)0.0505 g/100 g0.050533
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, total0.078 g/100 g0.0781—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), total0.031 g/100 g0.0311—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)0.031 g/100 g0.03133
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), total0.047 g/100 g0.0471—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)0.047 g/100 g0.04733
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, total0.04 g/100 g0.041—AAE9[g] = ILE[g] + LEU[g] + LYS[g] + MET[g] + PHE[g] + THR[g] + TRP[g] + VAL[g]+HIS[g]immer berechnet / always calculated
Alanine0.017 g/100 g0.01732
Arginine0.004 g/100 g0.00432
Aspartic acid, including asparagine0.21 g/100 g0.2132
Cysteine0.003 g/100 g0.00332
Glutamic acid, including glutamine0.032 g/100 g0.03232
Glycine0 g/100 g032
Histidine0 g/100 g032
Isoleucine0 g/100 g032
Leucine0.011 g/100 g0.01132
Lysine0.015 g/100 g0.01532
Methionine0 g/100 g032
Phenylalanine0 g/100 g032
Proline0.006 g/100 g0.00632
Serine0.017 g/100 g0.01732
Threonine0.012 g/100 g0.01232
Tryptophan0 g/100 g032
Tyrosine0 g/100 g032
Valine0.002 g/100 g0.00232
Nitrogen, total0.1 g/100 g0.1233
Data source · Reference

Data source

  1. Formelberechnung
  2. Aggregation
  3. Nährstoffdatenbank
  4. Analyse
  5. Logische Null
  6. Literatur

Reference

  1. 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#Paul, D. K. and R. K. Shaha; Nutrients, vitamins and minerals content in common citrus fruits in the northern region of Bangladesh.; Pakistan Journal of Biological Sciences; 2004; 7; 2
  2. National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024
  3. Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
  4. 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#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
  5. Kaulmann, A., et al.; Carotenoids, polyphenols and micronutrient profiles of Brassica oleraceae and plum varieties and their contribution to measures of total antioxidant capacity.; Food Chemistry; 2014; 155#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#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
  6. 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: Kaulmann, A., et al.; Carotenoids, polyphenols and micronutrient profiles of Brassica oleraceae and plum varieties and their contribution to measures of total antioxidant capacity.; Food Chemistry; 2014; 155
  7. 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: Lombardi-Boccia, G., Lucarini, M., Lanzi, S., Aguzzi, A., Cappelloni, M.; Nutrients and Antioxidant Molecules in Yellow Plums (Prunus domestica L.) from Conventional and Organic Productions: A Comparative Study; Journal of Agricultural and Food Chemistry; 2004; 52#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
  8. 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#Lombardi-Boccia, G., Lucarini, M., Lanzi, S., Aguzzi, A., Cappelloni, M.; Nutrients and Antioxidant Molecules in Yellow Plums (Prunus domestica L.) from Conventional and Organic Productions: A Comparative Study; Journal of Agricultural and Food Chemistry; 2004; 52
  9. 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
  10. 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#Lombardi-Boccia, G., Lucarini, M., Lanzi, S., Aguzzi, A., Cappelloni, M.; Nutrients and Antioxidant Molecules in Yellow Plums (Prunus domestica L.) from Conventional and Organic Productions: A Comparative Study; Journal of Agricultural and Food Chemistry; 2004; 52
  11. 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
  12. Koivu,T.J.; Piironen, V.I.; Henttonen, S.K.; Mattila; P.H.); Determination of Phylloquinone in Vegetables, Fruits, and Berries by High-Performance Liquid Chromatography with Electrochemical Detection; J. Agric. Food Chem.; 1997; 45; 12#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
  13. 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
  14. 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
  15. 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
  16. Lombardi-Boccia, G., Lucarini, M., Lanzi, S., Aguzzi, A., Cappelloni, M.; Nutrients and Antioxidant Molecules in Yellow Plums (Prunus domestica L.) from Conventional and Organic Productions: A Comparative Study; Journal of Agricultural and Food Chemistry; 2004; 52#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#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
  17. 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#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#Lombardi-Boccia, G., Lucarini, M., Lanzi, S., Aguzzi, A., Cappelloni, M.; Nutrients and Antioxidant Molecules in Yellow Plums (Prunus domestica L.) from Conventional and Organic Productions: A Comparative Study; Journal of Agricultural and Food Chemistry; 2004; 52
  18. 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#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#Lombardi-Boccia, G., Lucarini, M., Lanzi, S., Aguzzi, A., Cappelloni, M.; Nutrients and Antioxidant Molecules in Yellow Plums (Prunus domestica L.) from Conventional and Organic Productions: A Comparative Study; Journal of Agricultural and Food Chemistry; 2004; 52
  19. Lombardi-Boccia, G., Lucarini, M., Lanzi, S., Aguzzi, A., Cappelloni, M.; Nutrients and Antioxidant Molecules in Yellow Plums (Prunus domestica L.) from Conventional and Organic Productions: A Comparative Study; Journal of Agricultural and Food Chemistry; 2004; 52#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#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
  20. Converted value from: BVL; Lebensmittel Monitoring 2010; 2010#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#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#Lombardi-Boccia, G., Lucarini, M., Lanzi, S., Aguzzi, A., Cappelloni, M.; Nutrients and Antioxidant Molecules in Yellow Plums (Prunus domestica L.) from Conventional and Organic Productions: A Comparative Study; Journal of Agricultural and Food Chemistry; 2004; 52
  21. Lombardi-Boccia, G., Lucarini, M., Lanzi, S., Aguzzi, A., Cappelloni, M.; Nutrients and Antioxidant Molecules in Yellow Plums (Prunus domestica L.) from Conventional and Organic Productions: A Comparative Study; Journal of Agricultural and Food Chemistry; 2004; 52#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#Converted value from: BVL; Lebensmittel Monitoring 2010; 2010#Khan, N., et al.; Elemental Analysis of Stone Fruits by Inductively Coupled Plasma Mass Spectrometry and Direct Mercury Analysis.; Analytical Letters; 2017; 50; 15#Converted value from: BVL / BfR; Lebensmittel-Monitoring; 1998#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#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
  22. 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
  23. Converted value from: BVL; Lebensmittel Monitoring 2010; 2010#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#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#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
  24. Converted value from: BVL; Lebensmittel Monitoring 2010; 2010#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#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
  25. 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 2010; 2010
  26. Converted value from: BVL; Lebensmittel Monitoring 2010; 2010
  27. 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
  28. Forni, E. et al.; Sorbitol and Free Sugar Contents in Plums; Food Chemistry; 1992; 44; 4
  29. 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#Forni, E. et al.; Sorbitol and Free Sugar Contents in Plums; Food Chemistry; 1992; 44; 4#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#Lombardi-Boccia, G., Lucarini, M., Lanzi, S., Aguzzi, A., Cappelloni, M.; Nutrients and Antioxidant Molecules in Yellow Plums (Prunus domestica L.) from Conventional and Organic Productions: A Comparative Study; Journal of Agricultural and Food Chemistry; 2004; 52
  30. Lombardi-Boccia, G., Lucarini, M., Lanzi, S., Aguzzi, A., Cappelloni, M.; Nutrients and Antioxidant Molecules in Yellow Plums (Prunus domestica L.) from Conventional and Organic Productions: A Comparative Study; Journal of Agricultural and Food Chemistry; 2004; 52#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#Forni, E. et al.; Sorbitol and Free Sugar Contents in Plums; Food Chemistry; 1992; 44; 4
  31. Forni, E. et al.; Sorbitol and Free Sugar Contents in Plums; Food Chemistry; 1992; 44; 4#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#Lombardi-Boccia, G., Lucarini, M., Lanzi, S., Aguzzi, A., Cappelloni, M.; Nutrients and Antioxidant Molecules in Yellow Plums (Prunus domestica L.) from Conventional and Organic Productions: A Comparative Study; Journal of Agricultural and Food Chemistry; 2004; 52
  32. 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
  33. 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#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: Lombardi-Boccia, G., Lucarini, M., Lanzi, S., Aguzzi, A., Cappelloni, M.; Nutrients and Antioxidant Molecules in Yellow Plums (Prunus domestica L.) from Conventional and Organic Productions: A Comparative Study; Journal of Agricultural and Food Chemistry; 2004; 52

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