Pineapple raw
All nutrient values refer to 100 g.
- Energy (kilocalorie)
- 46 kcal
- Energy (kilojoule)
- 193 kJ
- Protein (Nx6.25)
- 0.5 g
- Fat
- 0.1 g
- Carbohydrate, available
- 9.4 g
- Fibre, dietary, total
- 1.4 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) | 193 kJ/100 g | 193 | 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) | 46 kcal/100 g | 46 | 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 | 86.6 g/100 g | 86.6 | 2 | 1 | |
| Protein (Nx6.25) | 0.5 g/100 g | 0.5 | 3 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fat | 0.1 g/100 g | 0.1 | 3 | 3 | |
| Carbohydrate, available | 9.4 g/100 g | 9.4 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Fibre, dietary, total | 1.4 g/100 g | 1.4 | 4 | — | FIBT[g]=FIBHMW[g]+FIBLMW[g] OR
FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated |
| Alcohol (Ethanol) | 0.02 g/100 g | 0.02 | 5 | — | |
| Organic acids, total | 0.724 g/100 g | 0.724 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Ash | 0.3 g/100 g | 0.3 | 3 | 4 | |
| Vitamin A, retinol equivalents (RE) | 14 µg/100 g | 14 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, retinol activity equivalents (RAE) | 7 µg/100 g | 7 | 1 | — | VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Retinol | 0 µg/100 g | 0 | 6 | — | |
| Beta-carotene | 85 µg/100 g | 85 | 2 | 5 | |
| Carotenoids, excluding beta-carotene | 0 µg/100 g | 0 | 3 | 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 | 6 | — | |
| Vitamin D2 (ergocalciferol) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin E (alpha-tocopherol) | 0.02 mg/100 g | 0.02 | 3 | 7 | VITE[mg] = TOCPHA[mg] |
| Alpha-tocopherol | 0.02 mg/100 g | 0.02 | 3 | 8 | |
| Beta-tocopherol | — mg/100 g | <LOD | 3 | 8 | |
| Gamma-tocopherol | — mg/100 g | <LOD | 3 | 8 | |
| Delta-tocopherol | — mg/100 g | <LOD | 3 | 8 | |
| Alpha-tocotrienol | 0.02 mg/100 g | 0.02 | 3 | 8 | |
| Vitamin K | 0.7 µg/100 g | 0.7 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (phylloquinone) | 0.7 µg/100 g | 0.7 | 3 | 9 | |
| Vitamin K2 (menaquinone) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin B1 (thiamine) | 0.08 mg/100 g | 0.08 | 3 | 2 | |
| Vitamin B2 (riboflavin) | — mg/100 g | <LOQ | 3 | 4 | |
| Niacin equivalents | 0.3 mg/100 g | 0.3 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 0.3 mg/100 g | 0.3 | 3 | 2 | |
| Pantothenic acid | 0.14 mg/100 g | 0.14 | 3 | 4 | |
| Vitamin B6 | 100 µg/100 g | 100 | 3 | 2 | |
| Biotin | 0.5 µg/100 g | 0.5 | 3 | 4 | |
| Folate equivalent | 12 µg/100 g | 12 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folate | 12 µg/100 g | 12 | 2 | 10 | |
| Folic acid, synthetic | 0 µg/100 g | 0 | 6 | — | |
| Vitamin B12 (cobalamin) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin C | 53 mg/100 g | 53 | 3 | 4 | |
| Salt (sodium chloride) | 0.01 g/100 g | 0.01 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Sodium | 4 mg/100 g | 4 | 2 | 11 | |
| Chloride | 19 mg/100 g | 19 | 3 | 4 | |
| Potassium | 121 mg/100 g | 121 | 2 | 12 | |
| Calcium | 17 mg/100 g | 17 | 2 | 13 | |
| Magnesium | 13 mg/100 g | 13 | 2 | 14 | |
| Phosphorus | 6 mg/100 g | 6 | 3 | 4 | |
| Sulphur | — mg/100 g | - | — | — | |
| Iron | 0.28 mg/100 g | 0.28 | 2 | 15 | |
| Zinc | 0.1 mg/100 g | 0.1 | 2 | 16 | |
| Iodide | 2.39 µg/100 g | 2.39 | 2 | 17 | |
| Copper | 80 µg/100 g | 80 | 2 | 18 | |
| Manganese | 1,020 µg/100 g | 1020 | 2 | 19 | |
| Fluoride | 14 µg/100 g | 14 | 7 | 20 | |
| Chromium | 4.9 µg/100 g | 4.9 | 3 | 21 | |
| Molybdenum | 4.87 µg/100 g | 4.87 | 5 | — | |
| Acetic acid | — g/100 g | - | — | — | |
| Citric acid | 0.63 g/100 g | 0.63 | 7 | 22 | |
| Lactic acid | 0 g/100 g | 0 | 6 | — | |
| Malic acid | 0.094 g/100 g | 0.094 | 7 | 22 | |
| Tartaric acid | — g/100 g | - | — | — | |
| Polyols, total | 0 g/100 g | 0 | 1 | — | POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated |
| Mannitol | — g/100 g | <LOD | 3 | 23 | |
| Sorbitol | — g/100 g | <LOD | 3 | 23 | |
| Xylitol | — g/100 g | - | — | — | |
| Monosaccharides, total | 5 g/100 g | 5 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 2.6 g/100 g | 2.6 | 2 | 24 | |
| Fructose | 2.4 g/100 g | 2.4 | 2 | 24 | |
| Galactose | — g/100 g | - | — | — | |
| Disaccharides, total | 4.4 g/100 g | 4.4 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Sucrose | 4.4 g/100 g | 4.4 | 2 | 25 | |
| Maltose | 0.02 g/100 g | 0.02 | 2 | 25 | |
| Lactose | 0 g/100 g | 0 | 3 | 2 | |
| Sugars (mono- and disaccharides), total | 9.4 g/100 g | 9.4 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharides, available | — g/100 g | - | — | — | |
| Starch (starch, glycogen, dextrins) | — g/100 g | <LOD or <LOQ | 7 | 26 | |
| Fibre, low molecular weight | — g/100 g | - | — | — | |
| Fibre, high molecular weight | 1.4 g/100 g | 1.4 | 4 | — | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Fibre, water-insoluble | 0.9 g/100 g | 0.9 | 4 | — | |
| Fibre, water-soluble | 0.5 g/100 g | 0.5 | 4 | — | |
| Fibre, high molecular weight, water-soluble | — g/100 g | - | — | — | |
| Fibre, high molecular weight, water-insoluble | — g/100 g | - | — | — | |
| Fatty acids, saturated, total | 0.0208 g/100 g | 0.0208 | 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) | 0.0003 g/100 g | 0.0003 | 3 | 3 | |
| Fatty acid C15:0 (pentadecylic acid) | — g/100 g | - | — | — | |
| Fatty acid C16:0 (palmitic acid) | 0.01635 g/100 g | 0.01635 | 3 | 3 | |
| Fatty acid C17:0 (margaric acid) | — g/100 g | <LOD or <LOQ | 3 | 3 | |
| Fatty acid C18:0 (stearic acid) | 0.00195 g/100 g | 0.00195 | 3 | 3 | |
| Fatty acid C20:0 (arachidic acid) | 0.00058 g/100 g | 0.00058 | 3 | 3 | |
| Fatty acid C22:0 (behenic acid) | 0.00012 g/100 g | 0.00012 | 3 | 3 | |
| Fatty acid C24:0 (lignoceric acid) | 0.00148 g/100 g | 0.00148 | 3 | 3 | |
| Fatty acids, monounsaturated, total | 0.01999 g/100 g | 0.01999 | 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) | 0.00016 g/100 g | 0.00016 | 3 | 3 | |
| Fatty acid C18:1 n-7 cis (vaccenic acid) | 0.00048 g/100 g | 0.00048 | 3 | 3 | |
| Fatty acid C18:1 n-9 cis (oleic acid) | 0.01864 g/100 g | 0.01864 | 3 | 3 | |
| Fatty acid C20:1 n-9 cis (gondoic acid) | 0.00071 g/100 g | 0.00071 | 3 | 3 | |
| Fatty acid C22:1 n-9 cis (erucic acid) | — g/100 g | - | — | — | |
| Fatty acids, polyunsaturated, total | 0.0209 g/100 g | 0.0209 | 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 | 0.0126 g/100 g | 0.0126 | 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) | 0.0118 g/100 g | 0.0118 | 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 | 6 | — | |
| Fatty acid C22:5 n-3 all-cis (docosapentanoic acid) | — g/100 g | - | — | — | |
| Fatty acid C22:6 n-3 all-cis (docosahexanoic acid) | 0.00076 g/100 g | 0.00076 | 3 | 3 | |
| Fatty acids, polyunsaturated, n-6 (omega-6), total | 0.00838 g/100 g | 0.00838 | 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) | 0.00804 g/100 g | 0.00804 | 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) | 0.00034 g/100 g | 0.00034 | 3 | 3 | |
| 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 | 6 | — | |
| Amino acids, essential, total | 0.081 g/100 g | 0.081 | 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 | 0.022 g/100 g | 0.022 | 7 | 27 | |
| Arginine | 0.015 g/100 g | 0.015 | 7 | 27 | |
| Aspartic acid, including asparagine | 0.071 g/100 g | 0.071 | 7 | 27 | |
| Cysteine | 0.017 g/100 g | 0.017 | 7 | 27 | |
| Glutamic acid, including glutamine | 0.052 g/100 g | 0.052 | 7 | 27 | |
| Glycine | 0.019 g/100 g | 0.019 | 7 | 27 | |
| Histidine | 0 g/100 g | 0 | 7 | 27 | |
| Isoleucine | 0 g/100 g | 0 | 7 | 27 | |
| Leucine | 0.022 g/100 g | 0.022 | 7 | 27 | |
| Lysine | 0.021 g/100 g | 0.021 | 7 | 27 | |
| Methionine | 0 g/100 g | 0 | 7 | 27 | |
| Phenylalanine | 0 g/100 g | 0 | 7 | 27 | |
| Proline | 0 g/100 g | 0 | 7 | 27 | |
| Serine | 0.029 g/100 g | 0.029 | 7 | 27 | |
| Threonine | 0.016 g/100 g | 0.016 | 7 | 27 | |
| Tryptophan | 0.001 g/100 g | 0.001 | 7 | 27 | |
| Tyrosine | 0 g/100 g | 0 | 7 | 27 | |
| Valine | 0.021 g/100 g | 0.021 | 7 | 27 | |
| Nitrogen, total | 0.1 g/100 g | 0.1 | 3 | 2 |
Data source · Reference
Data source
- Formelberechnung
- Aggregation
- Literatur
- Analyse
- Übernommener Wert
- Logische Null
- Nährstoffdatenbank
Reference
- 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#Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4#Fajardo, V., et al.; Folate content in fresh-cut vegetable packed products by 96-well microtiter plate microbiological assay.; Food Chemistry; 2015; 169#Public Health England, Nutrient analysis of fruits and vegetables. 2017
- Converted value from: Public Health England, Nutrient analysis of fruits and vegetables. 2017
- Morais, D. R., et al.; Proximate composition, mineral contents and fatty acid composition of the different parts and dried peels of tropical fruits cultivated in Brazil.; Journal of the Brazilian Chemical Society; 2017; 28; 2
- Public Health England, Nutrient analysis of fruits and vegetables. 2017
- Lako J, Trenerry VC, Wahlqvist M, Wattanapenpaiboon N, Sotheeswaran S, Premier R; Phytochemical flavonols, carotenoids and the antioxidant properties of a wide selection of Fijian fruit, vegetables and other readily available foods; Food Chemistry; 2007; 101#Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24
- Converted value from: Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24
- 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
- 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
- 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
- Public Health England, Nutrient analysis of fruits and vegetables. 2017#Converted value from: Yon M.,Hyun T.H.; Folate content of foods commonly consumed in Korea measured after trienzyme extraction; Nutrition Research; 2003; 23#Fajardo, V., et al.; Folate content in fresh-cut vegetable packed products by 96-well microtiter plate microbiological assay.; Food Chemistry; 2015; 169
- Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4#Public Health England, Nutrient analysis of fruits and vegetables. 2017#Morais, D. R., et al.; Proximate composition, mineral contents and fatty acid composition of the different parts and dried peels of tropical fruits cultivated in Brazil.; Journal of the Brazilian Chemical Society; 2017; 28; 2#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
- Public Health England, Nutrient analysis of fruits and vegetables. 2017#Morais, D. R., et al.; Proximate composition, mineral contents and fatty acid composition of the different parts and dried peels of tropical fruits cultivated in Brazil.; Journal of the Brazilian Chemical Society; 2017; 28; 2#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#Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4
- Morais, D. R., et al.; Proximate composition, mineral contents and fatty acid composition of the different parts and dried peels of tropical fruits cultivated in Brazil.; Journal of the Brazilian Chemical Society; 2017; 28; 2#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#Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4#Public Health England, Nutrient analysis of fruits and vegetables. 2017
- Morais, D. R., et al.; Proximate composition, mineral contents and fatty acid composition of the different parts and dried peels of tropical fruits cultivated in Brazil.; Journal of the Brazilian Chemical Society; 2017; 28; 2#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#Public Health England, Nutrient analysis of fruits and vegetables. 2017#Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4
- Public Health England, Nutrient analysis of fruits and vegetables. 2017#Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4#Morais, D. R., et al.; Proximate composition, mineral contents and fatty acid composition of the different parts and dried peels of tropical fruits cultivated in Brazil.; Journal of the Brazilian Chemical Society; 2017; 28; 2#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
- Converted value from: BVL; Lebensmittel Monitoring 2004; 2004#Converted value from: BVL; Lebensmittel Monitoring 2013; 2013#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#Public Health England, Nutrient analysis of fruits and vegetables. 2017#Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4#Habte, G., et al.; Determination of Essential and Toxic Elements in Tropical Fruit by Microwave-Assisted Digestion and Inductively Coupled Plasma-Mass Spectrometry.; Analytical Letters; 2017; 50; 6#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#Morais, D. R., et al.; Proximate composition, mineral contents and fatty acid composition of the different parts and dried peels of tropical fruits cultivated in Brazil.; Journal of the Brazilian Chemical Society; 2017; 28; 2
- The New Zealand Institute for Plant & Food Research Limited and Ministry of Health, New Zealand Food Composition Database 2024#National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024#National Institute for Health and Welfare, Fineli Food Composition Database 2019
- Converted value from: BVL; Lebensmittel Monitoring 2013; 2013#Converted value from: BVL; Lebensmittel Monitoring 2004; 2004#Morais, D. R., et al.; Proximate composition, mineral contents and fatty acid composition of the different parts and dried peels of tropical fruits cultivated in Brazil.; Journal of the Brazilian Chemical Society; 2017; 28; 2#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#Habte, G., et al.; Determination of Essential and Toxic Elements in Tropical Fruit by Microwave-Assisted Digestion and Inductively Coupled Plasma-Mass Spectrometry.; Analytical Letters; 2017; 50; 6
- Morais, D. R., et al.; Proximate composition, mineral contents and fatty acid composition of the different parts and dried peels of tropical fruits cultivated in Brazil.; Journal of the Brazilian Chemical Society; 2017; 28; 2#Habte, G., et al.; Determination of Essential and Toxic Elements in Tropical Fruit by Microwave-Assisted Digestion and Inductively Coupled Plasma-Mass Spectrometry.; Analytical Letters; 2017; 50; 6#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 2016; 2016#Converted value from: BVL; Lebensmittel Monitoring 2013; 2013
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Habte, G., et al.; Determination of Essential and Toxic Elements in Tropical Fruit by Microwave-Assisted Digestion and Inductively Coupled Plasma-Mass Spectrometry.; Analytical Letters; 2017; 50; 6
- 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
- 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#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
- Converted value from: Public Health England, Nutrient analysis of fruits and vegetables. 2017#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
- McCance and Widdowson`s; The Composition of Foods, Seventh Summary Edition; 2015
- National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.