Passion fruit raw
All nutrient values refer to 100 g.
- Energy (kilocalorie)
- 57 kcal
- Energy (kilojoule)
- 244 kJ
- Protein (Nx6.25)
- 0.71331 g
- Fat
- 0.2 g
- Carbohydrate, available
- 9.54 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) | 244 kJ/100 g | 244 | 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 g/100 g | 82 | 2 | 1 | |
| Protein (Nx6.25) | 0.71331 g/100 g | 0.71331 | 3 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fat | 0.2 g/100 g | 0.2 | 3 | 3 | |
| Carbohydrate, available | 9.54 g/100 g | 9.54 | 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) | — g/100 g | - | — | — | |
| Organic acids, total | 3.9 g/100 g | 3.9 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Ash | 0.9 g/100 g | 0.9 | 5 | 4 | |
| Vitamin A, retinol equivalents (RE) | 123 µg/100 g | 123 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, retinol activity equivalents (RAE) | 62 µg/100 g | 62 | 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 | 517 µg/100 g | 517 | 2 | 5 | |
| Carotenoids, excluding beta-carotene | 447 µg/100 g | 447 | 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 | 6 | — | |
| Vitamin D2 (ergocalciferol) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin E (alpha-tocopherol) | — mg/100 g | <LOD | 3 | 7 | VITE[mg] = TOCPHA[mg] |
| Alpha-tocopherol | — mg/100 g | <LOD | 3 | 8 | |
| Beta-tocopherol | — mg/100 g | - | — | — | |
| Gamma-tocopherol | — mg/100 g | - | — | — | |
| Delta-tocopherol | 0.013 mg/100 g | 0.013 | 3 | 8 | |
| Alpha-tocotrienol | — mg/100 g | - | — | — | |
| Vitamin K | 0 µg/100 g | 0 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (phylloquinone) | — µg/100 g | - | — | — | |
| Vitamin K2 (menaquinone) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin B1 (thiamine) | 0.02 mg/100 g | 0.02 | 5 | 4 | |
| Vitamin B2 (riboflavin) | 0.1 mg/100 g | 0.1 | 5 | 4 | |
| Niacin equivalents | 2.303 mg/100 g | 2.303 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 2.1 mg/100 g | 2.1 | 5 | 4 | |
| Pantothenic acid | — mg/100 g | - | — | — | |
| Vitamin B6 | — µg/100 g | - | — | — | |
| Biotin | — µg/100 g | - | — | — | |
| Folate equivalent | 0 µg/100 g | 0 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folate | — µg/100 g | - | — | — | |
| Folic acid, synthetic | 0 µg/100 g | 0 | 6 | — | |
| Vitamin B12 (cobalamin) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin C | 4.3 mg/100 g | 4.3 | 3 | 9 | |
| Salt (sodium chloride) | 0.0224 g/100 g | 0.0224 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Sodium | 8.96 mg/100 g | 8.96 | 3 | 3 | |
| Chloride | — mg/100 g | - | — | — | |
| Potassium | 324.1 mg/100 g | 324.1 | 2 | 10 | |
| Calcium | 4.3 mg/100 g | 4.3 | 2 | 11 | |
| Magnesium | 11.14 mg/100 g | 11.14 | 2 | 12 | |
| Phosphorus | 57 mg/100 g | 57 | 5 | 4 | |
| Sulphur | — mg/100 g | - | — | — | |
| Iron | 0.758 mg/100 g | 0.758 | 2 | 13 | |
| Zinc | 0.392 mg/100 g | 0.392 | 2 | 14 | |
| Iodide | — µg/100 g | - | — | — | |
| Copper | 122 µg/100 g | 122 | 2 | 15 | |
| Manganese | 260 µg/100 g | 260 | 2 | 16 | |
| Fluoride | — µg/100 g | - | — | — | |
| Chromium | — µg/100 g | - | — | — | |
| Molybdenum | — µg/100 g | - | — | — | |
| Acetic acid | — g/100 g | - | — | — | |
| Citric acid | 3.25 g/100 g | 3.25 | 5 | 17 | |
| Lactic acid | 0 g/100 g | 0 | 6 | — | |
| Malic acid | 0.65 g/100 g | 0.65 | 5 | 17 | |
| Tartaric acid | — g/100 g | - | — | — | |
| Polyols, total | — g/100 g | - | — | — | POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated |
| Mannitol | — g/100 g | - | — | — | |
| Sorbitol | — g/100 g | - | — | — | |
| Xylitol | — g/100 g | - | — | — | |
| Monosaccharides, total | 6.45 g/100 g | 6.45 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 3.64 g/100 g | 3.64 | 5 | 4 | |
| Fructose | 2.81 g/100 g | 2.81 | 5 | 4 | |
| Galactose | — g/100 g | - | — | — | |
| Disaccharides, total | 3.09 g/100 g | 3.09 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Sucrose | 3.09 g/100 g | 3.09 | 5 | 4 | |
| Maltose | — g/100 g | - | — | — | |
| Lactose | 0 g/100 g | 0 | 6 | — | |
| Sugars (mono- and disaccharides), total | 9.54 g/100 g | 9.54 | 1 | — | 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 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 | 0.7 g/100 g | 0.7 | 4 | — | |
| Fibre, water-soluble | 0.7 g/100 g | 0.7 | 4 | — | |
| Fibre, high molecular weight, water-soluble | — g/100 g | - | — | — | |
| Fibre, high molecular weight, water-insoluble | — g/100 g | - | — | — | |
| Fatty acids, saturated, total | 0.02353 g/100 g | 0.02353 | 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) | 0.00026 g/100 g | 0.00026 | 3 | 3 | |
| Fatty acid C15:0 (pentadecylic acid) | — g/100 g | - | — | — | |
| Fatty acid C16:0 (palmitic acid) | 0.01917 g/100 g | 0.01917 | 3 | 3 | |
| Fatty acid C17:0 (margaric acid) | — g/100 g | <LOD or <LOQ | 3 | 3 | |
| Fatty acid C18:0 (stearic acid) | 0.00243 g/100 g | 0.00243 | 3 | 3 | |
| Fatty acid C20:0 (arachidic acid) | 0.00054 g/100 g | 0.00054 | 3 | 3 | |
| Fatty acid C22:0 (behenic acid) | 0.00039 g/100 g | 0.00039 | 3 | 3 | |
| Fatty acid C24:0 (lignoceric acid) | 0.00074 g/100 g | 0.00074 | 3 | 3 | |
| Fatty acids, monounsaturated, total | 0.0179 g/100 g | 0.0179 | 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) | 0.0024 g/100 g | 0.0024 | 3 | 3 | |
| Fatty acid C18:1 n-7 cis (vaccenic acid) | 0.00833 g/100 g | 0.00833 | 3 | 3 | |
| Fatty acid C18:1 n-9 cis (oleic acid) | 0.00707 g/100 g | 0.00707 | 3 | 3 | |
| Fatty acid C20:1 n-9 cis (gondoic acid) | 0.0001 g/100 g | 0.0001 | 3 | 3 | |
| Fatty acid C22:1 n-9 cis (erucic acid) | — g/100 g | - | — | — | |
| Fatty acids, polyunsaturated, total | 0.0379 g/100 g | 0.0379 | 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 | 0.02142 g/100 g | 0.02142 | 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) | 0.02058 g/100 g | 0.02058 | 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) | 0.00084 g/100 g | 0.00084 | 3 | 3 | |
| Fatty acids, polyunsaturated, n-6 (omega-6), total | 0.0165 g/100 g | 0.0165 | 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) | 0.0157 g/100 g | 0.0157 | 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) | 0.0008 g/100 g | 0.0008 | 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 | 0.24973 g/100 g | 0.24973 | 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 | 0.0336 g/100 g | 0.0336 | 7 | — | |
| Arginine | 0.02953 g/100 g | 0.02953 | 7 | — | |
| Aspartic acid, including asparagine | 0.06627 g/100 g | 0.06627 | 7 | — | |
| Cysteine | 0.01526 g/100 g | 0.01526 | 7 | — | |
| Glutamic acid, including glutamine | 0.08866 g/100 g | 0.08866 | 7 | — | |
| Glycine | 0.02953 g/100 g | 0.02953 | 7 | — | |
| Histidine | 0.01427 g/100 g | 0.01427 | 7 | — | |
| Isoleucine | 0.02953 g/100 g | 0.02953 | 7 | — | |
| Leucine | 0.04893 g/100 g | 0.04893 | 7 | — | |
| Lysine | 0.03873 g/100 g | 0.03873 | 7 | — | |
| Methionine | 0.00613 g/100 g | 0.00613 | 7 | — | |
| Phenylalanine | 0.0306 g/100 g | 0.0306 | 7 | — | |
| Proline | 0.02547 g/100 g | 0.02547 | 7 | — | |
| Serine | 0.02547 g/100 g | 0.02547 | 7 | — | |
| Threonine | 0.03467 g/100 g | 0.03467 | 7 | — | |
| Tryptophan | 0.0122 g/100 g | 0.0122 | 7 | — | |
| Tyrosine | 0.01833 g/100 g | 0.01833 | 7 | — | |
| Valine | 0.03467 g/100 g | 0.03467 | 7 | — | |
| Nitrogen, total | 0.11413 g/100 g | 0.11413 | 3 | 2 |
Data source · Reference
Data source
- Formelberechnung
- Aggregation
- Literatur
- Analyse
- Nährstoffdatenbank
- Logische Null
- Musterberechnung
Reference
- Pertuzatti, P. B., et al.; Carotenoids, tocopherols and ascorbic acid content in yellow passion fruit (Passiflora edulis) grown under different cultivation systems.; Lwt-Food Science and Technology; 2015; 64; 1#Genovese, M. I., et al.; Bioactive compounds and antioxidant capacity of exotic fruits and commercial frozen pulps from Brazil.; Food Science and Technology International; 2008; 14; 3
- Converted value from: Pacheco, A. L. V., et al.; Mineral composition of pulp and production of the yellow passion fruit with organic and conventional fertilizers.; Food Chemistry; 2017; 217
- 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
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7#Leibniz-Institut für Lebensmittel-Systembiologie; SFK Online Version; 2016#Public Health England, McCance and Widdowson's The Composition of Foods Integrated Dataset, 2021
- Converted value from: Public Health England, McCance and Widdowson's The Composition of Foods Integrated Dataset, 2021#Converted value from: Leibniz-Institut für Lebensmittel-Systembiologie; SFK Online Version; 2016
- Converted value from: Pertuzatti, P. B., et al.; Carotenoids, tocopherols and ascorbic acid content in yellow passion fruit (Passiflora edulis) grown under different cultivation systems.; Lwt-Food Science and Technology; 2015; 64; 1
- Pertuzatti, P. B., et al.; Carotenoids, tocopherols and ascorbic acid content in yellow passion fruit (Passiflora edulis) grown under different cultivation systems.; Lwt-Food Science and Technology; 2015; 64; 1
- Genovese, M. I., et al.; Bioactive compounds and antioxidant capacity of exotic fruits and commercial frozen pulps from Brazil.; Food Science and Technology International; 2008; 14; 3
- De Souza, V. R., et al.; Determination of bioactive compounds, antioxidant activity and chemical composition of Cerrado Brazilian fruits.; Food Chemistry; 2012; 134; 1#Pacheco, A. L. V., et al.; Mineral composition of pulp and production of the yellow passion fruit with organic and conventional fertilizers.; Food Chemistry; 2017; 217#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
- 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#De Souza, V. R., et al.; Determination of bioactive compounds, antioxidant activity and chemical composition of Cerrado Brazilian fruits.; Food Chemistry; 2012; 134; 1#Pacheco, A. L. V., et al.; Mineral composition of pulp and production of the yellow passion fruit with organic and conventional fertilizers.; Food Chemistry; 2017; 217
- 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#Pacheco, A. L. V., et al.; Mineral composition of pulp and production of the yellow passion fruit with organic and conventional fertilizers.; Food Chemistry; 2017; 217#De Souza, V. R., et al.; Determination of bioactive compounds, antioxidant activity and chemical composition of Cerrado Brazilian fruits.; Food Chemistry; 2012; 134; 1
- Pacheco, A. L. V., et al.; Mineral composition of pulp and production of the yellow passion fruit with organic and conventional fertilizers.; Food Chemistry; 2017; 217#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#De Souza, V. R., et al.; Determination of bioactive compounds, antioxidant activity and chemical composition of Cerrado Brazilian fruits.; Food Chemistry; 2012; 134; 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#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#Pacheco, A. L. V., et al.; Mineral composition of pulp and production of the yellow passion fruit with organic and conventional fertilizers.; Food Chemistry; 2017; 217
- Pacheco, A. L. V., et al.; Mineral composition of pulp and production of the yellow passion fruit with organic and conventional fertilizers.; Food Chemistry; 2017; 217#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
- 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
- Leibniz-Institut für Lebensmittel-Systembiologie; SFK Online Version; 2016
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.