BLS 4.0 · F303100

Blackberry raw

All nutrient values refer to 100 g.

Energy (kilocalorie)
49 kcal
Energy (kilojoule)
207 kJ
Protein (Nx6.25)
1.3 g
Fat
0.2 g
Carbohydrate, available
10.2 g
Fibre, dietary, total
3.2 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)207 kJ/100 g2071—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)49 kcal/100 g491—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
Water87.5 g/100 g87.521
Protein (Nx6.25)1.3 g/100 g1.332PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated
Fat0.2 g/100 g0.221
Carbohydrate, available10.2 g/100 g10.21—CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated
Fibre, dietary, total3.2 g/100 g3.24—FIBT[g]=FIBHMW[g]+FIBLMW[g] OR FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated
Alcohol (Ethanol)0 g/100 g05—
Organic acids, total0.918 g/100 g0.9181—OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated
Ash0.3 g/100 g0.321
Vitamin A, retinol equivalents (RE)19 µg/100 g191—VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated
Vitamin A, retinol activity equivalents (RAE)10 µg/100 g101—VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated
Retinol0 µg/100 g06—
Beta-carotene105 µg/100 g10573
Carotenoids, excluding beta-carotene21 µg/100 g2174
Vitamin D0 µg/100 g01—VITD[µg]=ERGCAL[µg]+CHOCAL[µg]teilweise berechnet / partially calculated
Vitamin D3 (cholecalciferol)0 µg/100 g06—
Vitamin D2 (ergocalciferol)0 µg/100 g06—
Vitamin E (alpha-tocopherol)1.43 mg/100 g1.4325VITE[mg] = TOCPHA[mg]
Alpha-tocopherol1.43 mg/100 g1.4326
Beta-tocopherol0.04 mg/100 g0.0426
Gamma-tocopherol1.42 mg/100 g1.4226
Delta-tocopherol0.85 mg/100 g0.8526
Alpha-tocotrienol— mg/100 g<LOD26
Vitamin K19.8 µg/100 g19.81—VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated
Vitamin K1 (phylloquinone)19.8 µg/100 g19.827
Vitamin K2 (menaquinone)0 µg/100 g06—
Vitamin B1 (thiamine)0.03 mg/100 g0.0338
Vitamin B2 (riboflavin)0.04 mg/100 g0.0438
Niacin equivalents0.417 mg/100 g0.4171—NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated
Niacin0.4 mg/100 g0.438
Pantothenic acid0.22 mg/100 g0.2238
Vitamin B650 µg/100 g5038
Biotin1.6 µg/100 g1.65—
Folate equivalent44 µg/100 g441—FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated
Folate44 µg/100 g445—
Folic acid, synthetic0 µg/100 g06—
Vitamin B12 (cobalamin)0 µg/100 g06—
Vitamin C17 mg/100 g1738
Salt (sodium chloride)0.002 g/100 g0.0021—NACL[g] = NA[g]*2.5immer berechnet / always calculated
Sodium1 mg/100 g121
Chloride11 mg/100 g115—
Potassium154 mg/100 g15421
Calcium16 mg/100 g1679
Magnesium17 mg/100 g1779
Phosphorus24 mg/100 g2421
Sulphur— mg/100 g-——
Iron0.6 mg/100 g0.6710
Zinc0.18 mg/100 g0.18711
Iodide1 µg/100 g121
Copper90 µg/100 g90712
Manganese740 µg/100 g740712
Fluoride16 µg/100 g165—
Chromium1 µg/100 g1213
Molybdenum3 µg/100 g3213
Acetic acid— g/100 g-——
Citric acid0.018 g/100 g0.018314
Lactic acid0 g/100 g06—
Malic acid0.9 g/100 g0.9314
Tartaric acid— g/100 g-——
Polyols, total4.76 g/100 g4.761—POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated
Mannitol— g/100 g<LOD215
Sorbitol4.76 g/100 g4.76215
Xylitol0.003 g/100 g0.0035—
Monosaccharides, total5.4 g/100 g5.41—MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated
Glucose3 g/100 g3716
Fructose2.4 g/100 g2.4717
Galactose0.0107 g/100 g0.01075—
Disaccharides, total0.05 g/100 g0.051—DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated
Sucrose0 g/100 g0218
Maltose0.05 g/100 g0.05218
Lactose0 g/100 g0218
Sugars (mono- and disaccharides), total5.4 g/100 g5.41—SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated
Oligosaccharides, available— g/100 g-——
Starch (starch, glycogen, dextrins)0 g/100 g05—
Fibre, low molecular weight— g/100 g-——
Fibre, high molecular weight3.2 g/100 g3.24—FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated
Fibre, water-insoluble2.2 g/100 g2.24—
Fibre, water-soluble1 g/100 g14—
Fibre, high molecular weight, water-soluble— g/100 g-——
Fibre, high molecular weight, water-insoluble— g/100 g-——
Fatty acids, saturated, total0 g/100 g01—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 g/100 g08—
Fatty acid C17:0 (margaric acid)— g/100 g-——
Fatty acid C18:0 (stearic acid)0 g/100 g08—
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 g/100 g01—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 g/100 g08—
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, total0.1 g/100 g0.11—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 g/100 g01—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 g/100 g08—
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 g06—
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 g06—
Fatty acids, polyunsaturated, n-6 (omega-6), total0.1 g/100 g0.11—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)0.1 g/100 g0.18—
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 g06—
Amino acids, essential, total0.262 g/100 g0.2621—AAE9[g] = ILE[g] + LEU[g] + LYS[g] + MET[g] + PHE[g] + THR[g] + TRP[g] + VAL[g]+HIS[g]immer berechnet / always calculated
Alanine0.125 g/100 g0.12532
Arginine0.06 g/100 g0.0632
Aspartic acid, including asparagine0.204 g/100 g0.20432
Cysteine0.005 g/100 g0.00532
Glutamic acid, including glutamine0.184 g/100 g0.18432
Glycine0.047 g/100 g0.04732
Histidine0.024 g/100 g0.02432
Isoleucine0.014 g/100 g0.01432
Leucine0.056 g/100 g0.05632
Lysine0.048 g/100 g0.04832
Methionine0 g/100 g032
Phenylalanine0.036 g/100 g0.03632
Proline0.03 g/100 g0.0332
Serine0.07 g/100 g0.0732
Threonine0.038 g/100 g0.03832
Tryptophan0.001 g/100 g0.00132
Tyrosine0.028 g/100 g0.02832
Valine0.045 g/100 g0.04532
Nitrogen, total0.2 g/100 g0.2218
Data source · Reference

Data source

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

Reference

  1. Public Health England, Nutrient analysis of fruits and vegetables. 2017
  2. National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024
  3. 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#Marinova, D., Ribarova, F.; HPLC determination of carotenoids in Bulgarian berries; Journal of Food Composition and Analysis; 2007; 20
  4. 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: Marinova, D., Ribarova, F.; HPLC determination of carotenoids in Bulgarian berries; Journal of Food Composition and Analysis; 2007; 20#Converted value from: Public Health England, Nutrient analysis of fruits and vegetables. 2017
  5. 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
  6. 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
  7. 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
  8. Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
  9. 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
  10. Converted value from: BVL; Lebensmittel Monitoring 2011; 2011#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
  11. Converted value from: BVL; Lebensmittel Monitoring 2011; 2011#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#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
  12. Converted value from: BVL; Lebensmittel Monitoring 2011; 2011#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
  13. Converted value from: BVL; Lebensmittel Monitoring 2011; 2011
  14. Leibniz-Institut für Lebensmittel-Systembiologie; SFK Online Version; 2016
  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
  16. 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
  17. 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
  18. Converted value from: Public Health England, Nutrient analysis of fruits and vegetables. 2017

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