Black currant raw
All nutrient values refer to 100 g.
- Energy (kilocalorie)
- 57 kcal
- Energy (kilojoule)
- 242 kJ
- Protein (Nx6.25)
- 1.375 g
- Fat
- 0.22 g
- Carbohydrate, available
- 8.71 g
- Fibre, dietary, total
- 3.5 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) | 242 kJ/100 g | 242 | 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) | 57 kcal/100 g | 57 | 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 | 82.2 g/100 g | 82.2 | 2 | 1 | |
| Protein (Nx6.25) | 1.375 g/100 g | 1.375 | 3 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fat | 0.22 g/100 g | 0.22 | 4 | 3 | |
| Carbohydrate, available | 8.71 g/100 g | 8.71 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Fibre, dietary, total | 3.5 g/100 g | 3.5 | 5 | — | FIBT[g]=FIBHMW[g]+FIBLMW[g] OR
FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated |
| Alcohol (Ethanol) | 0 g/100 g | 0 | 6 | — | |
| Organic acids, total | 2.626 g/100 g | 2.626 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Ash | 0.92 g/100 g | 0.92 | 3 | 4 | |
| Vitamin A, retinol equivalents (RE) | 10 µg/100 g | 10 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, retinol activity equivalents (RAE) | 5 µg/100 g | 5 | 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 | 56 µg/100 g | 56 | 2 | 5 | |
| Carotenoids, excluding beta-carotene | 2 µg/100 g | 2 | 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) | 1.82 mg/100 g | 1.82 | 4 | 6 | VITE[mg] = TOCPHA[mg] |
| Alpha-tocopherol | 1.82 mg/100 g | 1.82 | 4 | 3 | |
| Beta-tocopherol | 0.16 mg/100 g | 0.16 | 6 | — | |
| Gamma-tocopherol | 0.32 mg/100 g | 0.32 | 6 | — | |
| Delta-tocopherol | 0.15 mg/100 g | 0.15 | 6 | — | |
| Alpha-tocotrienol | 0 mg/100 g | 0 | 6 | — | |
| Vitamin K | 30 µg/100 g | 30 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (phylloquinone) | 30 µg/100 g | 30 | 3 | 7 | |
| Vitamin K2 (menaquinone) | 0 µg/100 g | 0 | 7 | — | |
| Vitamin B1 (thiamine) | 0.051 mg/100 g | 0.051 | 4 | 3 | |
| Vitamin B2 (riboflavin) | 0.044 mg/100 g | 0.044 | 4 | 3 | |
| Niacin equivalents | 0.297 mg/100 g | 0.297 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 0.28 mg/100 g | 0.28 | 4 | 3 | |
| Pantothenic acid | 0.4 mg/100 g | 0.4 | 4 | 3 | |
| Vitamin B6 | 80 µg/100 g | 80 | 4 | 3 | |
| Biotin | 2 µg/100 g | 2 | 4 | 3 | |
| Folate equivalent | 14 µg/100 g | 14 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folate | 14 µg/100 g | 14 | 2 | 8 | |
| Folic acid, synthetic | 0 µg/100 g | 0 | 7 | — | |
| Vitamin B12 (cobalamin) | 0 µg/100 g | 0 | 7 | — | |
| Vitamin C | 177 mg/100 g | 177 | 4 | 3 | |
| Salt (sodium chloride) | 0.00282 g/100 g | 0.00282 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Sodium | 1.13 mg/100 g | 1.13 | 3 | 9 | |
| Chloride | 15 mg/100 g | 15 | 4 | 3 | |
| Potassium | 306 mg/100 g | 306 | 2 | 10 | |
| Calcium | 52 mg/100 g | 52 | 2 | 11 | |
| Magnesium | 23 mg/100 g | 23 | 2 | 12 | |
| Phosphorus | 40 mg/100 g | 40 | 4 | 3 | |
| Sulphur | — mg/100 g | - | — | — | |
| Iron | 1.07 mg/100 g | 1.07 | 2 | 11 | |
| Zinc | 0.25 mg/100 g | 0.25 | 2 | 13 | |
| Iodide | 1 µg/100 g | 1 | 4 | 3 | |
| Copper | 114 µg/100 g | 114 | 2 | 14 | |
| Manganese | 263 µg/100 g | 263 | 2 | 15 | |
| Fluoride | 29 µg/100 g | 29 | 4 | 3 | |
| Chromium | 3 µg/100 g | 3 | 3 | 4 | |
| Molybdenum | 10 µg/100 g | 10 | 3 | 4 | |
| Acetic acid | — g/100 g | - | — | — | |
| Citric acid | 2.391 g/100 g | 2.391 | 3 | 16 | |
| Lactic acid | 0 g/100 g | 0 | 7 | — | |
| Malic acid | 0.235 g/100 g | 0.235 | 3 | 16 | |
| 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 | 0 g/100 g | 0 | 6 | — | |
| Sorbitol | 0 g/100 g | 0 | 6 | — | |
| Xylitol | 0.003 g/100 g | 0.003 | 6 | — | |
| Monosaccharides, total | 7.528 g/100 g | 7.528 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 3.321 g/100 g | 3.321 | 2 | 17 | |
| Fructose | 4.196 g/100 g | 4.196 | 2 | 18 | |
| Galactose | 0.0107 g/100 g | 0.0107 | 6 | — | |
| Disaccharides, total | 1.18 g/100 g | 1.18 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Sucrose | 1.135 g/100 g | 1.135 | 2 | 18 | |
| Maltose | 0.05 g/100 g | 0.05 | 6 | — | |
| Lactose | 0 g/100 g | 0 | 7 | — | |
| Sugars (mono- and disaccharides), total | 8.71 g/100 g | 8.71 | 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 | 6 | — | |
| Fibre, low molecular weight | — g/100 g | - | — | — | |
| Fibre, high molecular weight | 3.5 g/100 g | 3.5 | 5 | — | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Fibre, water-insoluble | 3.1 g/100 g | 3.1 | 5 | — | |
| Fibre, water-soluble | 0.4 g/100 g | 0.4 | 5 | — | |
| Fibre, high molecular weight, water-soluble | — g/100 g | - | — | — | |
| Fibre, high molecular weight, water-insoluble | — g/100 g | - | — | — | |
| Fatty acids, saturated, total | 0.026 g/100 g | 0.026 | 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) | 0.022 g/100 g | 0.022 | 4 | 3 | |
| Fatty acid C17:0 (margaric acid) | — g/100 g | - | — | — | |
| Fatty acid C18:0 (stearic acid) | 0.0038 g/100 g | 0.0038 | 4 | 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 | 0.025 g/100 g | 0.025 | 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) | 0.0007 g/100 g | 0.0007 | 4 | 3 | |
| Fatty acid C18:1 n-7 cis (vaccenic acid) | — g/100 g | - | — | — | |
| Fatty acid C18:1 n-9 cis (oleic acid) | 0.024 g/100 g | 0.024 | 4 | 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 | 0.11 g/100 g | 0.11 | 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 | 0.0405 g/100 g | 0.0405 | 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) | 0.0405 g/100 g | 0.0405 | 4 | 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 | 0.0695 g/100 g | 0.0695 | 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) | 0.0695 g/100 g | 0.0695 | 4 | 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 | 0.277 g/100 g | 0.277 | 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 | 0.132 g/100 g | 0.132 | 8 | — | |
| Arginine | 0.064 g/100 g | 0.064 | 8 | — | |
| Aspartic acid, including asparagine | 0.216 g/100 g | 0.216 | 8 | — | |
| Cysteine | 0.005 g/100 g | 0.005 | 8 | — | |
| Glutamic acid, including glutamine | 0.195 g/100 g | 0.195 | 8 | — | |
| Glycine | 0.05 g/100 g | 0.05 | 8 | — | |
| Histidine | 0.025 g/100 g | 0.025 | 8 | — | |
| Isoleucine | 0.015 g/100 g | 0.015 | 8 | — | |
| Leucine | 0.059 g/100 g | 0.059 | 8 | — | |
| Lysine | 0.051 g/100 g | 0.051 | 8 | — | |
| Methionine | 0 g/100 g | 0 | 8 | — | |
| Phenylalanine | 0.038 g/100 g | 0.038 | 8 | — | |
| Proline | 0.032 g/100 g | 0.032 | 8 | — | |
| Serine | 0.074 g/100 g | 0.074 | 8 | — | |
| Threonine | 0.04 g/100 g | 0.04 | 8 | — | |
| Tryptophan | 0.001 g/100 g | 0.001 | 8 | — | |
| Tyrosine | 0.03 g/100 g | 0.03 | 8 | — | |
| Valine | 0.048 g/100 g | 0.048 | 8 | — | |
| Nitrogen, total | 0.22 g/100 g | 0.22 | 3 | 2 |
Data source · Reference
Data source
- Formelberechnung
- Aggregation
- Literatur
- Nährstoffdatenbank
- Analyse
- Übernommener Wert
- Logische Null
- Musterberechnung
Reference
- 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#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
- 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
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- 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
- 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#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: Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- 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
- Czarnowska-Kujawska M.; Gujska E.; Michalak J.; Testing of different extraction procedures for folate HPLC determination in fresh fruits and vegetables; Journal of Food Composition and Analysis; 2017; 57#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#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#Müller H.; Bestimmung der Folsäure-Gehalte von Gemüse und Obst mit Hilfe der Hochleistungsflüssigchromatographie (HPLC); Z Lebensm Unters Forsch; 1993; 196
- Nour V, Trandafir I, Ionica ME; Ascorbic acid, anthocyanins, organic acids and mineral content of some black and red currant cultivars.; Fruits; 2011; 66; 5
- Nour V, Trandafir I, Ionica ME; Ascorbic acid, anthocyanins, organic acids and mineral content of some black and red currant cultivars.; Fruits; 2011; 66; 5#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
- 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#Nour V, Trandafir I, Ionica ME; Ascorbic acid, anthocyanins, organic acids and mineral content of some black and red currant cultivars.; Fruits; 2011; 66; 5#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
- 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#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
- 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#Converted value from: 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#Nour V, Trandafir I, Ionica ME; Ascorbic acid, anthocyanins, organic acids and mineral content of some black and red currant cultivars.; Fruits; 2011; 66; 5
- Converted value from: 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#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
- 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: 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
- 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
- Djordjevic B, Šavikin K, Djurovic D, Veberic R, Mikulič Petkovšek M, Zdunić G, Vulic T; Biological and nutritional properties of blackcurrant berries (Ribes nigrum L.) under conditions of shading nets.; Journal of the Science of Food and Agriculture; 2015; 95; 12#Haila K, Kumpulainen J, Häkkinen U, Tahvonen R; Sugars and organic acids in berries and fruits consumed in Finland during 1987–1989.; Journal of Food Composition and Analysis; 1992; 5; 2#Bordonaba JG, Terry LA; Biochemical Profiling and Chemometric Analysis of Seventeen UK-Grown Black Currant Cultivars.; J Agr Food Chem; 2008; 56; 16
- Djordjevic B, Šavikin K, Djurovic D, Veberic R, Mikulič Petkovšek M, Zdunić G, Vulic T; Biological and nutritional properties of blackcurrant berries (Ribes nigrum L.) under conditions of shading nets.; Journal of the Science of Food and Agriculture; 2015; 95; 12#Bordonaba JG, Terry LA; Biochemical Profiling and Chemometric Analysis of Seventeen UK-Grown Black Currant Cultivars.; J Agr Food Chem; 2008; 56; 16#Haila K, Kumpulainen J, Häkkinen U, Tahvonen R; Sugars and organic acids in berries and fruits consumed in Finland during 1987–1989.; Journal of Food Composition and Analysis; 1992; 5; 2
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.