Raspberry raw
All nutrient values refer to 100 g.
- Energy (kilocalorie)
- 43 kcal
- Energy (kilojoule)
- 182 kJ
- Protein (Nx6.25)
- 1 g
- Fat
- 0.3 g
- Carbohydrate, available
- 5.2 g
- Fibre, dietary, total
- 4.7 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) | 182 kJ/100 g | 182 | 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) | 43 kcal/100 g | 43 | 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 | 86.1 g/100 g | 86.1 | 2 | 1 | |
| Protein (Nx6.25) | 1 g/100 g | 1 | 3 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fat | 0.3 g/100 g | 0.3 | 3 | 3 | |
| Carbohydrate, available | 5.2 g/100 g | 5.2 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Fibre, dietary, total | 4.7 g/100 g | 4.7 | 4 | — | FIBT[g]=FIBHMW[g]+FIBLMW[g] OR
FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated |
| Alcohol (Ethanol) | 0 g/100 g | 0 | 5 | — | |
| Organic acids, total | 2.12 g/100 g | 2.12 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Ash | 0.4 g/100 g | 0.4 | 6 | 4 | |
| Vitamin A, retinol equivalents (RE) | 4 µg/100 g | 4 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, retinol activity equivalents (RAE) | 2 µg/100 g | 2 | 1 | — | VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Retinol | 0 µg/100 g | 0 | 7 | — | |
| Beta-carotene | 7.8 µg/100 g | 7.8 | 2 | 5 | |
| Carotenoids, excluding beta-carotene | 30 µg/100 g | 30 | 6 | 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 | 7 | — | |
| Vitamin D2 (ergocalciferol) | 0 µg/100 g | 0 | 7 | — | |
| Vitamin E (alpha-tocopherol) | 0.79 mg/100 g | 0.79 | 2 | 7 | VITE[mg] = TOCPHA[mg] |
| Alpha-tocopherol | 0.79 mg/100 g | 0.79 | 2 | 8 | |
| Beta-tocopherol | 0.13 mg/100 g | 0.13 | 2 | 9 | |
| Gamma-tocopherol | 1.28 mg/100 g | 1.28 | 2 | 10 | |
| Delta-tocopherol | 1.2 mg/100 g | 1.2 | 2 | 11 | |
| Alpha-tocotrienol | 0 mg/100 g | 0 | 2 | 12 | |
| Vitamin K | 9 µg/100 g | 9 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (phylloquinone) | 9 µg/100 g | 9 | 2 | 13 | |
| Vitamin K2 (menaquinone) | 0 µg/100 g | 0 | 7 | — | |
| Vitamin B1 (thiamine) | 0.01 mg/100 g | 0.01 | 6 | 14 | |
| Vitamin B2 (riboflavin) | 0.01 mg/100 g | 0.01 | 6 | 4 | |
| Niacin equivalents | 0.7 mg/100 g | 0.7 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 0.5 mg/100 g | 0.5 | 6 | 14 | |
| Pantothenic acid | 0.73 mg/100 g | 0.73 | 6 | 4 | |
| Vitamin B6 | 90 µg/100 g | 90 | 6 | 14 | |
| Biotin | 1.6 µg/100 g | 1.6 | 6 | 4 | |
| Folate equivalent | 44 µg/100 g | 44 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folate | 44 µg/100 g | 44 | 2 | 15 | |
| Folic acid, synthetic | 0 µg/100 g | 0 | 7 | — | |
| Vitamin B12 (cobalamin) | 0 µg/100 g | 0 | 7 | — | |
| Vitamin C | 24 mg/100 g | 24 | 2 | 16 | |
| Salt (sodium chloride) | 0.0012 g/100 g | 0.0012 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Sodium | — mg/100 g | <LOQ | 6 | 4 | |
| Chloride | 11 mg/100 g | 11 | 6 | 4 | |
| Potassium | 172 mg/100 g | 172 | 2 | 17 | |
| Calcium | 13 mg/100 g | 13 | 2 | 18 | |
| Magnesium | 18 mg/100 g | 18 | 2 | 19 | |
| Phosphorus | 28 mg/100 g | 28 | 6 | 4 | |
| Sulphur | — mg/100 g | - | — | — | |
| Iron | 0.6 mg/100 g | 0.6 | 2 | 20 | |
| Zinc | 0.3 mg/100 g | 0.3 | 2 | 21 | |
| Iodide | 4.4 µg/100 g | 4.4 | 6 | 4 | |
| Copper | 70 µg/100 g | 70 | 2 | 22 | |
| Manganese | 440 µg/100 g | 440 | 2 | 23 | |
| Fluoride | 16 µg/100 g | 16 | 5 | — | |
| Chromium | 4 µg/100 g | 4 | 6 | 24 | |
| Molybdenum | 7.64 µg/100 g | 7.64 | 3 | 2 | |
| Acetic acid | — g/100 g | - | — | — | |
| Citric acid | 1.72 g/100 g | 1.72 | 3 | 25 | |
| Lactic acid | 0 g/100 g | 0 | 7 | — | |
| Malic acid | 0.4 g/100 g | 0.4 | 3 | 25 | |
| Tartaric acid | — g/100 g | - | — | — | |
| Polyols, total | 0.003 g/100 g | 0.003 | 1 | — | POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated |
| Mannitol | — g/100 g | <LOD | 6 | 26 | |
| Sorbitol | — g/100 g | <LOD | 6 | 26 | |
| Xylitol | 0.003 g/100 g | 0.003 | 3 | 3 | |
| Monosaccharides, total | 5.1 g/100 g | 5.1 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 2.6 g/100 g | 2.6 | 2 | 27 | |
| Fructose | 2.5 g/100 g | 2.5 | 2 | 28 | |
| Galactose | 0.0107 g/100 g | 0.0107 | 5 | — | |
| Disaccharides, total | 0.05 g/100 g | 0.05 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Sucrose | 0 g/100 g | 0 | 6 | 14 | |
| Maltose | 0.05 g/100 g | 0.05 | 6 | 14 | |
| Lactose | 0 g/100 g | 0 | 6 | 14 | |
| Sugars (mono- and disaccharides), total | 5.2 g/100 g | 5.2 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharides, available | — g/100 g | - | — | — | |
| Starch (starch, glycogen, dextrins) | 0 g/100 g | 0 | 5 | — | |
| Fibre, low molecular weight | — g/100 g | - | — | — | |
| Fibre, high molecular weight | 4.7 g/100 g | 4.7 | 4 | — | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Fibre, water-insoluble | 3.7 g/100 g | 3.7 | 4 | — | |
| Fibre, water-soluble | 1 g/100 g | 1 | 4 | — | |
| Fibre, high molecular weight, water-soluble | — g/100 g | - | — | — | |
| Fibre, high molecular weight, water-insoluble | — g/100 g | - | — | — | |
| Fatty acids, saturated, total | 0.0101 g/100 g | 0.0101 | 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) | 0.0082 g/100 g | 0.0082 | 3 | 3 | |
| Fatty acid C17:0 (margaric acid) | — g/100 g | - | — | — | |
| Fatty acid C18:0 (stearic acid) | 0.0019 g/100 g | 0.0019 | 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 | 0.03 g/100 g | 0.03 | 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) | — g/100 g | - | — | — | |
| Fatty acid C18:1 n-7 cis (vaccenic acid) | — g/100 g | - | — | — | |
| Fatty acid C18:1 n-9 cis (oleic acid) | 0.03 g/100 g | 0.03 | 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 | 0.195 g/100 g | 0.195 | 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 | 0.065 g/100 g | 0.065 | 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) | 0.065 g/100 g | 0.065 | 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 | 7 | — | |
| 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 | 7 | — | |
| Fatty acids, polyunsaturated, n-6 (omega-6), total | 0.13 g/100 g | 0.13 | 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) | 0.13 g/100 g | 0.13 | 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 | 7 | — | |
| Amino acids, essential, total | 0.294 g/100 g | 0.294 | 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 | 0.089 g/100 g | 0.089 | 3 | 2 | |
| Arginine | 0.053 g/100 g | 0.053 | 3 | 2 | |
| Aspartic acid, including asparagine | 0.125 g/100 g | 0.125 | 3 | 2 | |
| Cysteine | 0.01 g/100 g | 0.01 | 3 | 2 | |
| Glutamic acid, including glutamine | 0.171 g/100 g | 0.171 | 3 | 2 | |
| Glycine | 0.046 g/100 g | 0.046 | 3 | 2 | |
| Histidine | 0.022 g/100 g | 0.022 | 3 | 2 | |
| Isoleucine | 0.026 g/100 g | 0.026 | 3 | 2 | |
| Leucine | 0.057 g/100 g | 0.057 | 3 | 2 | |
| Lysine | 0.055 g/100 g | 0.055 | 3 | 2 | |
| Methionine | 0 g/100 g | 0 | 3 | 2 | |
| Phenylalanine | 0.037 g/100 g | 0.037 | 3 | 2 | |
| Proline | 0.033 g/100 g | 0.033 | 3 | 2 | |
| Serine | 0.062 g/100 g | 0.062 | 3 | 2 | |
| Threonine | 0.039 g/100 g | 0.039 | 3 | 2 | |
| Tryptophan | 0.012 g/100 g | 0.012 | 3 | 2 | |
| Tyrosine | 0.029 g/100 g | 0.029 | 3 | 2 | |
| Valine | 0.046 g/100 g | 0.046 | 3 | 2 | |
| Nitrogen, total | 0.1 g/100 g | 0.1 | 6 | 14 |
Data source · Reference
Data source
- Formelberechnung
- Aggregation
- Nährstoffdatenbank
- Analyse
- Übernommener Wert
- Literatur
- Logische Null
Reference
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- Converted value from: Marinova, D., Ribarova, F.; HPLC determination of carotenoids in Bulgarian berries; 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#Converted value from: Public Health England, Nutrient analysis of fruits and vegetables. 2017#Converted value from: Piironen V, Syvaoja EL, Varo P, Salminen K, Koivistoinen P; Tocopherols and Tocotrienols in Finnish Foods: Vegetables, Fruits and Berries; Journal of Agricultural and Food Chemistry; 1986
- Public Health England, Nutrient analysis of fruits and vegetables. 2017#Piironen V, Syvaoja EL, Varo P, Salminen K, Koivistoinen P; Tocopherols and Tocotrienols in Finnish Foods: Vegetables, Fruits and Berries; Journal of Agricultural and Food Chemistry; 1986#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
- Piironen V, Syvaoja EL, Varo P, Salminen K, Koivistoinen P; Tocopherols and Tocotrienols in Finnish Foods: Vegetables, Fruits and Berries; Journal of Agricultural and Food Chemistry; 1986#Public Health England, Nutrient analysis of fruits and vegetables. 2017#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#Public Health England, Nutrient analysis of fruits and vegetables. 2017#Piironen V, Syvaoja EL, Varo P, Salminen K, Koivistoinen P; Tocopherols and Tocotrienols in Finnish Foods: Vegetables, Fruits and Berries; Journal of Agricultural and Food Chemistry; 1986
- Public Health England, Nutrient analysis of fruits and vegetables. 2017#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#Piironen V, Syvaoja EL, Varo P, Salminen K, Koivistoinen P; Tocopherols and Tocotrienols in Finnish Foods: Vegetables, Fruits and Berries; Journal of Agricultural and Food Chemistry; 1986
- Piironen V, Syvaoja EL, Varo P, Salminen K, Koivistoinen P; Tocopherols and Tocotrienols in Finnish Foods: Vegetables, Fruits and Berries; Journal of Agricultural and Food Chemistry; 1986#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
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- Converted value from: Public Health England, Nutrient analysis of fruits and vegetables. 2017
- Müller H.; Bestimmung der Folsäure-Gehalte von Gemüse und Obst mit Hilfe der Hochleistungsflüssigchromatographie (HPLC); Z Lebensm Unters Forsch; 1993; 196#Public Health England, Nutrient analysis of fruits and vegetables. 2017#Stralsjö L., Ahlin H., Witthöft C.M.and Jastrebova J); Folate determination in Swedish berries by radioprotein-binding assay (RPBA) and high performance liquid chromatography (HPLC); Eur Food Res Technol; 2003; 216
- Public Health England, Nutrient analysis of fruits and vegetables. 2017#de Ancos B, González EM, Cano MP; Ellagic Acid, Vitamin C, and Total Phenolic Contents and Radical Scavenging Capacity Affected by Freezing and Frozen Storage in Raspberry Fruit.; Agr Food Chem; 2000; 48; 10
- 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#Public Health England, Nutrient analysis of fruits and vegetables. 2017
- 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#Public Health England, Nutrient analysis of fruits and vegetables. 2017#De Souza, V. R., Pereira, P. A. P., Da Silva, T. L. T., De Oliveira Lima, L. C., Pio, R., Queiroz, F.; Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits; Food Chemistry; 2014; 156
- Public Health England, Nutrient analysis of fruits and vegetables. 2017#De Souza, V. R., Pereira, P. A. P., Da Silva, T. L. T., De Oliveira Lima, L. C., Pio, R., Queiroz, F.; Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits; Food Chemistry; 2014; 156#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
- De Souza, V. R., Pereira, P. A. P., Da Silva, T. L. T., De Oliveira Lima, L. C., Pio, R., Queiroz, F.; Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits; Food Chemistry; 2014; 156#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 2010; 2010#Public Health England, Nutrient analysis of fruits and vegetables. 2017
- 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 2010; 2010#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#De Souza, V. R., Pereira, P. A. P., Da Silva, T. L. T., De Oliveira Lima, L. C., Pio, R., Queiroz, F.; Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits; Food Chemistry; 2014; 156#Converted value from: BVL; Lebensmittel Monitoring 2013; 2013#Public Health England, Nutrient analysis of fruits and vegetables. 2017
- Converted value from: BVL; Lebensmittel Monitoring 2013; 2013#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 2010; 2010#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#Public Health England, Nutrient analysis of fruits and vegetables. 2017
- 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 2013; 2013#Converted value from: BVL; Lebensmittel Monitoring 2010; 2010#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#Public Health England, Nutrient analysis of fruits and vegetables. 2017
- Converted value from: BVL; Lebensmittel Monitoring 2010; 2010
- Leibniz-Institut für Lebensmittel-Systembiologie; SFK Online Version; 2016
- 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
- Public Health England, Nutrient analysis of fruits and vegetables. 2017#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#Public Health England, Nutrient analysis of fruits and vegetables. 2017
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.