BLS 4.0 · F502100

Avocado raw

All nutrient values refer to 100 g.

Energy (kilocalorie)
132 kcal
Energy (kilojoule)
542 kJ
Protein (Nx6.25)
1.37 g
Fat
12.5 g
Carbohydrate, available
1.37 g
Fibre, dietary, total
4.1 g
Open in nutrient finder Compare with other foods

Complete nutrient values

138 of 138 nutrients · per 100 g

All nutrient values refer to 100 g.
NutrientValueOriginal valueData sourceReferenceBLS calculation
Energy (kilojoule)542 kJ/100 g5421—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)132 kcal/100 g1321—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
Water77.2 g/100 g77.22—
Protein (Nx6.25)1.37 g/100 g1.372—PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated
Fat12.5 g/100 g12.52—
Carbohydrate, available1.37 g/100 g1.371—CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated
Fibre, dietary, total4.1 g/100 g4.12—FIBT[g]=FIBHMW[g]+FIBLMW[g] OR FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated
Alcohol (Ethanol)— g/100 g<LOD2—
Organic acids, total0 g/100 g01—OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated
Ash1.28 g/100 g1.282—
Vitamin A, retinol equivalents (RE)20 µg/100 g201—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 g02—
Beta-carotene112 µg/100 g1122—
Carotenoids, excluding beta-carotene12 µg/100 g1231
Vitamin D0 µg/100 g01—VITD[µg]=ERGCAL[µg]+CHOCAL[µg]teilweise berechnet / partially calculated
Vitamin D3 (cholecalciferol)0 µg/100 g02—
Vitamin D2 (ergocalciferol)0 µg/100 g02—
Vitamin E (alpha-tocopherol)1.74 mg/100 g1.7432VITE[mg] = TOCPHA[mg]
Alpha-tocopherol1.74 mg/100 g1.7433
Beta-tocopherol1.07 mg/100 g1.0733
Gamma-tocopherol0.22 mg/100 g0.2233
Delta-tocopherol— mg/100 g<LOQ33
Alpha-tocotrienol0.018 mg/100 g0.01834
Vitamin K14.1 µg/100 g14.11—VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated
Vitamin K1 (phylloquinone)14.1 µg/100 g14.12—
Vitamin K2 (menaquinone)0 µg/100 g04—
Vitamin B1 (thiamine)0.07 mg/100 g0.072—
Vitamin B2 (riboflavin)0.1 mg/100 g0.12—
Niacin equivalents1.01 mg/100 g1.011—NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated
Niacin1.01 mg/100 g1.012—
Pantothenic acid1.34 mg/100 g1.3433
Vitamin B6270 µg/100 g2702—
Biotin2.4 µg/100 g2.433
Folate equivalent20.2 µg/100 g20.21—FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated
Folate20.2 µg/100 g20.22—
Folic acid, synthetic0 µg/100 g04—
Vitamin B12 (cobalamin)— µg/100 g<LOD2—
Vitamin C13 mg/100 g1355
Salt (sodium chloride)0.012 g/100 g0.0121—NACL[g] = NA[g]*2.5immer berechnet / always calculated
Sodium5 mg/100 g556
Chloride12 mg/100 g122—
Potassium550 mg/100 g5502—
Calcium14 mg/100 g142—
Magnesium24.6 mg/100 g24.62—
Phosphorus48.8 mg/100 g48.82—
Sulphur19 mg/100 g1967
Iron0.44 mg/100 g0.442—
Zinc0.644 mg/100 g0.6442—
Iodide3 µg/100 g32—
Copper390 µg/100 g3902—
Manganese186 µg/100 g1862—
Fluoride51 µg/100 g512—
Chromium— µg/100 g-——
Molybdenum— µg/100 g-——
Acetic acid— g/100 g-——
Citric acid— g/100 g-——
Lactic acid0 g/100 g04—
Malic acid— g/100 g-——
Tartaric acid— g/100 g-——
Polyols, total0 g/100 g01—POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated
Mannitol— g/100 g<LOD2—
Sorbitol— g/100 g<LOD2—
Xylitol— g/100 g<LOD2—
Monosaccharides, total1.37 g/100 g1.371—MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated
Glucose1.37 g/100 g1.372—
Fructose— g/100 g<LOD2—
Galactose— g/100 g-——
Disaccharides, total0 g/100 g01—DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated
Sucrose— g/100 g<LOD2—
Maltose— g/100 g<LOD2—
Lactose— g/100 g<LOD2—
Sugars (mono- and disaccharides), total1.37 g/100 g1.371—SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated
Oligosaccharides, available— g/100 g-——
Starch (starch, glycogen, dextrins)— g/100 g-——
Fibre, low molecular weight— g/100 g-——
Fibre, high molecular weight4.1 g/100 g4.12—FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated
Fibre, water-insoluble4.1 g/100 g4.12—
Fibre, water-soluble— g/100 g<LOD2—
Fibre, high molecular weight, water-soluble— g/100 g-——
Fibre, high molecular weight, water-insoluble— g/100 g-——
Fatty acids, saturated, total2.589 g/100 g2.5891—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)0.004 g/100 g0.0042—
Fatty acid C6:0 (caproic acid)— g/100 g<LOD2—
Fatty acid C8:0 (caprylic acid)— g/100 g<LOD2—
Fatty acid C10:0 (capric acid)— g/100 g<LOD2—
Fatty acid C12:0 (lauric acid)0.001 g/100 g0.0012—
Fatty acid C14:0 (myristic acid)0.006 g/100 g0.0062—
Fatty acid C15:0 (pentadecylic acid)0.013 g/100 g0.0132—
Fatty acid C16:0 (palmitic acid)2.459 g/100 g2.4592—
Fatty acid C17:0 (margaric acid)0.005 g/100 g0.0052—
Fatty acid C18:0 (stearic acid)0.079 g/100 g0.0792—
Fatty acid C20:0 (arachidic acid)0.009 g/100 g0.0092—
Fatty acid C22:0 (behenic acid)0.005 g/100 g0.0052—
Fatty acid C24:0 (lignoceric acid)0.008 g/100 g0.0082—
Fatty acids, monounsaturated, total7.58 g/100 g7.581—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<LOD2—
Fatty acid C16:1 n-7 cis (palmitoleic acid)1.072 g/100 g1.0722—
Fatty acid C18:1 n-7 cis (vaccenic acid)— g/100 g-——
Fatty acid C18:1 n-9 cis (oleic acid)6.488 g/100 g6.4882—
Fatty acid C20:1 n-9 cis (gondoic acid)0.02 g/100 g0.022—
Fatty acid C22:1 n-9 cis (erucic acid)— g/100 g<LOD2—
Fatty acids, polyunsaturated, total1.523 g/100 g1.5231—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), total0.104 g/100 g0.1041—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)0.104 g/100 g0.1042—
Fatty acid C18:4 n-3 all-cis (stearidonic acid)— g/100 g-——
Fatty acid C20:5 n-3 all-cis (eicosapentanoic acid)— g/100 g<LOD2—
Fatty acid C22:5 n-3 all-cis (docosapentanoic acid)— g/100 g<LOD2—
Fatty acid C22:6 n-3 all-cis (docosahexanoic acid)— g/100 g<LOD2—
Fatty acids, polyunsaturated, n-6 (omega-6), total1.413 g/100 g1.4131—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)1.413 g/100 g1.4132—
Fatty acid C18:2 conjugated, cis 9,trans 11 (conjugated linoleic acid)0.006 g/100 g0.0062—
Fatty acid C18:3 n-6 all-cis (gamma-linolenic acid)— g/100 g<LOD2—
Fatty acid C20:2 n-6 cis,cis (eicosadienoic acid)— g/100 g<LOD2—
Fatty acid C20:3 n-6 all-cis (dihomo-gamma-linolenic acid)— g/100 g<LOD2—
Fatty acid C20:4 n-6 all-cis (arachidonic acid)— g/100 g<LOD2—
Fatty acids, others0.837 g/100 g0.8372—
Cholesterol— mg/100 g<LOD2—
Amino acids, essential, total0.43 g/100 g0.431—AAE9[g] = ILE[g] + LEU[g] + LYS[g] + MET[g] + PHE[g] + THR[g] + TRP[g] + VAL[g]+HIS[g]immer berechnet / always calculated
Alanine0.07 g/100 g0.072—
Arginine0.06 g/100 g0.062—
Aspartic acid, including asparagine0.14 g/100 g0.142—
Cysteine— g/100 g<LOD2—
Glutamic acid, including glutamine0.15 g/100 g0.152—
Glycine0.07 g/100 g0.072—
Histidine— g/100 g<LOD2—
Isoleucine0.05 g/100 g0.052—
Leucine0.09 g/100 g0.092—
Lysine0.09 g/100 g0.092—
Methionine— g/100 g<LOD2—
Phenylalanine0.06 g/100 g0.062—
Proline0.06 g/100 g0.062—
Serine0.07 g/100 g0.072—
Threonine0.06 g/100 g0.062—
Tryptophan— g/100 g<LOD2—
Tyrosine— g/100 g<LOD2—
Valine0.08 g/100 g0.082—
Nitrogen, total0.219 g/100 g0.2192—
Data source · Reference

Data source

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

Reference

  1. 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
  2. Converted value from: Public Health England, Nutrient analysis of fruits and vegetables. 2017
  3. Public Health England, Nutrient analysis of fruits and vegetables. 2017
  4. 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
  5. US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019#Leibniz-Institut für Lebensmittel-Systembiologie; SFK Online Version; 2016
  6. 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#Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4#Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: I. Sodium, Phosphorus, and Potassium.; Journal of Food Composition and Analysis; 1995#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#Barea-Álvarez M, Delgado-Andrade C, Haro A, Olalla M, Seiquer I, Rufián-Henares JÁ; Subtropical fruits grown in Spain and elsewhere: A comparison of mineral profiles.; Journal of Food Composition and Analysis; 2016; 48
  7. The New Zealand Institute for Plant & Food Research Limited and Ministry of Health, New Zealand Food Composition Database 2024

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