BLS 4.0 · F304100

Blueberry raw

All nutrient values refer to 100 g.

Energy (kilocalorie)
61 kcal
Energy (kilojoule)
256 kJ
Protein (Nx6.25)
0.5 g
Fat
0.6 g
Carbohydrate, available
9.7 g
Fibre, dietary, total
4.9 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)256 kJ/100 g2561—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)61 kcal/100 g611—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
Water86.5 g/100 g86.521
Protein (Nx6.25)0.5 g/100 g0.532PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated
Fat0.6 g/100 g0.633
Carbohydrate, available9.7 g/100 g9.71—CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated
Fibre, dietary, total4.9 g/100 g4.94—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, total1.593 g/100 g1.5931—OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated
Ash0.225 g/100 g0.22524
Vitamin A, retinol equivalents (RE)9 µg/100 g91—VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated
Vitamin A, retinol activity equivalents (RAE)4 µg/100 g41—VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated
Retinol0 µg/100 g06—
Beta-carotene48 µg/100 g4825
Carotenoids, excluding beta-carotene8 µg/100 g826
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)1.215 mg/100 g1.21527VITE[mg] = TOCPHA[mg]
Alpha-tocopherol1.215 mg/100 g1.21528
Beta-tocopherol— mg/100 g<LOD79
Gamma-tocopherol0.295 mg/100 g0.295210
Delta-tocopherol0.01 mg/100 g0.0128
Alpha-tocotrienol0 mg/100 g0210
Vitamin K16 µg/100 g161—VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated
Vitamin K1 (phylloquinone)16 µg/100 g16211
Vitamin K2 (menaquinone)0 µg/100 g06—
Vitamin B1 (thiamine)0.04 mg/100 g0.04712
Vitamin B2 (riboflavin)0.04 mg/100 g0.04713
Niacin equivalents0.317 mg/100 g0.3171—NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated
Niacin0.3 mg/100 g0.3712
Pantothenic acid0.2 mg/100 g0.2713
Vitamin B66.77 µg/100 g6.77712
Biotin1.5 µg/100 g1.5713
Folate equivalent12 µg/100 g121—FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated
Folate12 µg/100 g12214
Folic acid, synthetic0 µg/100 g06—
Vitamin B12 (cobalamin)0 µg/100 g06—
Vitamin C22 mg/100 g2233
Salt (sodium chloride)0.005 g/100 g0.0051—NACL[g] = NA[g]*2.5immer berechnet / always calculated
Sodium2 mg/100 g2713
Chloride5 mg/100 g533
Potassium84 mg/100 g84215
Calcium11 mg/100 g11216
Magnesium6 mg/100 g6217
Phosphorus13 mg/100 g1333
Sulphur— mg/100 g-——
Iron0.708 mg/100 g0.708218
Zinc0.14 mg/100 g0.14219
Iodide2 µg/100 g2713
Copper73 µg/100 g73220
Manganese2,020 µg/100 g2020221
Fluoride2 µg/100 g233
Chromium1 µg/100 g1722
Molybdenum3.24 µg/100 g3.2432
Acetic acid— g/100 g-——
Citric acid0.523 g/100 g0.523323
Lactic acid0 g/100 g06—
Malic acid0.85 g/100 g0.85323
Tartaric acid0.22 g/100 g0.22323
Polyols, total0.002 g/100 g0.0021—POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated
Mannitol— g/100 g<LOD724
Sorbitol— g/100 g<LOD724
Xylitol0.002 g/100 g0.00233
Monosaccharides, total9.7 g/100 g9.71—MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated
Glucose3.9 g/100 g3.9713
Fructose5.79 g/100 g5.79225
Galactose0.0107 g/100 g0.01075—
Disaccharides, total0 g/100 g01—DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated
Sucrose— g/100 g<LOD or <LOQ713
Maltose— g/100 g<LOD or <LOQ713
Lactose— g/100 g<LOD or <LOQ713
Sugars (mono- and disaccharides), total9.7 g/100 g9.71—SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated
Oligosaccharides, available— g/100 g-——
Starch (starch, glycogen, dextrins)— g/100 g<LOD713
Fibre, low molecular weight— g/100 g-——
Fibre, high molecular weight4.9 g/100 g4.94—FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated
Fibre, water-insoluble3.5 g/100 g3.54—
Fibre, water-soluble1.4 g/100 g1.44—
Fibre, high molecular weight, water-soluble— g/100 g-——
Fibre, high molecular weight, water-insoluble— g/100 g-——
Fatty acids, saturated, total0.0558 g/100 g0.05581—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)0.038361 g/100 g0.038361726
Fatty acid C17:0 (margaric acid)— g/100 g-——
Fatty acid C18:0 (stearic acid)0.011 g/100 g0.011726
Fatty acid C20:0 (arachidic acid)0.00642 g/100 g0.00642726
Fatty acid C22:0 (behenic acid)— g/100 g-——
Fatty acid C24:0 (lignoceric acid)— g/100 g-——
Fatty acids, monounsaturated, total0.10038 g/100 g0.100381—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)0.097121 g/100 g0.097121726
Fatty acid C20:1 n-9 cis (gondoic acid)0.00326 g/100 g0.00326726
Fatty acid C22:1 n-9 cis (erucic acid)— g/100 g-——
Fatty acids, polyunsaturated, total0.401388 g/100 g0.4013881—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), total0.184194 g/100 g0.1841941—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)0.184194 g/100 g0.184194726
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), total0.217194 g/100 g0.2171941—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)0.217194 g/100 g0.217194726
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, others0.00372 g/100 g0.00372726
Cholesterol0 mg/100 g06—
Amino acids, essential, total0.143 g/100 g0.1431—AAE9[g] = ILE[g] + LEU[g] + LYS[g] + MET[g] + PHE[g] + THR[g] + TRP[g] + VAL[g]+HIS[g]immer berechnet / always calculated
Alanine0.032 g/100 g0.03232
Arginine0.078 g/100 g0.07832
Aspartic acid, including asparagine0.061 g/100 g0.06132
Cysteine0.006 g/100 g0.00632
Glutamic acid, including glutamine0.096 g/100 g0.09632
Glycine0.033 g/100 g0.03332
Histidine0 g/100 g032
Isoleucine0 g/100 g032
Leucine0.043 g/100 g0.04332
Lysine0.036 g/100 g0.03632
Methionine0 g/100 g032
Phenylalanine0.008 g/100 g0.00832
Proline0.012 g/100 g0.01232
Serine0.03 g/100 g0.0332
Threonine0.023 g/100 g0.02332
Tryptophan0.001 g/100 g0.00132
Tyrosine0.003 g/100 g0.00332
Valine0.032 g/100 g0.03232
Nitrogen, total0.157 g/100 g0.157227
Data source · Reference

Data source

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

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#Vahteristo L., Lehikoinen K., Ollilainen V. and Varo P.; Application of an HPLC assay for the determination of folate derivatives in some vegetables, fruits and berries consumed in Finland; Food Chemistry; 1997; 59; 4#Health, D. o; Nutrient analysis of fruit and vegetables; 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
  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. Health, D. o; Nutrient analysis of fruit and vegetables; 2013#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. Marinova, D., Ribarova, F.; HPLC determination of carotenoids in Bulgarian berries; Journal of Food Composition and Analysis; 2007; 20#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
  6. 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: Health, D. o; Nutrient analysis of fruit and vegetables; 2013
  7. 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: 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
  8. 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
  9. 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
  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#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
  11. 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#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
  12. Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013
  13. Health, D. o; Nutrient analysis of fruit and vegetables; 2013
  14. Li, L., et al.; Selected nutrient analyses of fresh, fresh-stored, and frozen fruits and vegetables.; Journal of Food Composition and Analysis; 2017; 59#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#Vahteristo L., Lehikoinen K., Ollilainen V. and Varo P.; Application of an HPLC assay for the determination of folate derivatives in some vegetables, fruits and berries consumed in Finland; Food Chemistry; 1997; 59; 4#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
  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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#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
  16. 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#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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
  17. Health, D. o; Nutrient analysis of fruit and vegetables; 2013#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#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
  18. 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#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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
  19. 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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#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#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#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
  20. 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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#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#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
  21. 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#Health, D. o; Nutrient analysis of fruit and vegetables; 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#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
  22. 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
  23. Leibniz-Institut für Lebensmittel-Systembiologie; SFK Online Version; 2016
  24. 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
  25. 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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
  26. Bunea A, Ruginǎ D, Pintea A, Andrei S, Bunea C, Pop R, Bele C; Carotenoid and fatty acid profiles of bilberries and cultivated blueberries from Romania.; Chemical Papers; 2012; 66; 10
  27. 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: Health, D. o; Nutrient analysis of fruit and vegetables; 2013

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