Musk melon/cantaloup, raw
All nutrient values refer to 100 g.
- Energy (kilocalorie)
- 25 kcal
- Energy (kilojoule)
- 107 kJ
- Protein (Nx6.25)
- 0.84 g
- Fat
- 0.19 g
- Carbohydrate, available
- 4.5 g
- Fibre, dietary, total
- 0.8 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) | 107 kJ/100 g | 107 | 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) | 25 kcal/100 g | 25 | 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 | 91.4 g/100 g | 91.4 | 2 | 1 | |
| Protein (Nx6.25) | 0.84 g/100 g | 0.84 | 3 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fat | 0.19 g/100 g | 0.19 | 3 | 3 | |
| Carbohydrate, available | 4.5 g/100 g | 4.5 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Fibre, dietary, total | 0.8 g/100 g | 0.8 | 2 | 4 | FIBT[g]=FIBHMW[g]+FIBLMW[g] OR
FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated |
| Alcohol (Ethanol) | 0 g/100 g | 0 | 4 | 5 | |
| Organic acids, total | 0.23 g/100 g | 0.23 | 3 | 6 | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Ash | 0.52 g/100 g | 0.52 | 4 | 7 | |
| Vitamin A, retinol equivalents (RE) | 573 µg/100 g | 573 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, retinol activity equivalents (RAE) | 286 µg/100 g | 286 | 1 | — | VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Retinol | 0 µg/100 g | 0 | 5 | — | |
| Beta-carotene | 3,355 µg/100 g | 3355 | 4 | 8 | |
| Carotenoids, excluding beta-carotene | 161 µg/100 g | 161 | 2 | 9 | |
| 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 | 5 | — | |
| Vitamin D2 (ergocalciferol) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin E (alpha-tocopherol) | 0.03 mg/100 g | 0.03 | 4 | 10 | VITE[mg] = TOCPHA[mg] |
| Alpha-tocopherol | 0.03 mg/100 g | 0.03 | 4 | 11 | |
| Beta-tocopherol | — mg/100 g | <LOD | 2 | 12 | |
| Gamma-tocopherol | 0.2 mg/100 g | 0.2 | 4 | 11 | |
| Delta-tocopherol | 0 mg/100 g | 0 | 4 | 11 | |
| Alpha-tocotrienol | — mg/100 g | <LOD | 2 | 12 | |
| Vitamin K | 2.5 µg/100 g | 2.5 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (phylloquinone) | 2.5 µg/100 g | 2.5 | 2 | 13 | |
| Vitamin K2 (menaquinone) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B1 (thiamine) | 0.05 mg/100 g | 0.05 | 4 | 14 | |
| Vitamin B2 (riboflavin) | 0.02 mg/100 g | 0.02 | 2 | 15 | |
| Niacin equivalents | 0.673 mg/100 g | 0.673 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 0.64 mg/100 g | 0.64 | 2 | 15 | |
| Pantothenic acid | 0.12 mg/100 g | 0.12 | 4 | 5 | |
| Vitamin B6 | 90 µg/100 g | 90 | 4 | 5 | |
| Biotin | — µg/100 g | - | — | — | |
| Folate equivalent | 132 µg/100 g | 132 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folate | 132 µg/100 g | 132 | 2 | 16 | |
| Folic acid, synthetic | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B12 (cobalamin) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin C | 32.115 mg/100 g | 32.115 | 4 | 17 | |
| Salt (sodium chloride) | 0.025 g/100 g | 0.025 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Sodium | 10 mg/100 g | 10 | 4 | 18 | |
| Chloride | 35 mg/100 g | 35 | 4 | 19 | |
| Potassium | 286 mg/100 g | 286 | 4 | 20 | |
| Calcium | 9 mg/100 g | 9 | 4 | 21 | |
| Magnesium | 12 mg/100 g | 12 | 4 | 22 | |
| Phosphorus | 17 mg/100 g | 17 | 4 | 23 | |
| Sulphur | — mg/100 g | - | — | — | |
| Iron | 0.205 mg/100 g | 0.205 | 4 | 24 | |
| Zinc | 0.148 mg/100 g | 0.148 | 4 | 25 | |
| Iodide | — µg/100 g | <LOQ | 2 | 26 | |
| Copper | 54 µg/100 g | 54 | 4 | 27 | |
| Manganese | 72 µg/100 g | 72 | 4 | 28 | |
| Fluoride | 1 µg/100 g | 1 | 3 | 3 | |
| Chromium | — µg/100 g | - | — | — | |
| Molybdenum | — µg/100 g | - | — | — | |
| Acetic acid | — g/100 g | - | — | — | |
| Citric acid | — g/100 g | - | — | — | |
| Lactic acid | 0 g/100 g | 0 | 5 | — | |
| Malic acid | — g/100 g | - | — | — | |
| 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 | 2 | 29 | |
| Sorbitol | — g/100 g | <LOD | 2 | 29 | |
| Xylitol | — g/100 g | - | — | — | |
| Monosaccharides, total | 2.29 g/100 g | 2.29 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 1.52 g/100 g | 1.52 | 2 | 29 | |
| Fructose | 0.71 g/100 g | 0.71 | 2 | 29 | |
| Galactose | 0.06 g/100 g | 0.06 | 3 | 3 | |
| Disaccharides, total | 2.2 g/100 g | 2.2 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Sucrose | 2.2 g/100 g | 2.2 | 4 | 30 | |
| Maltose | 0.02 g/100 g | 0.02 | 4 | 5 | |
| Lactose | 0 g/100 g | 0 | 5 | — | |
| Sugars (mono- and disaccharides), total | 4.5 g/100 g | 4.5 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharides, available | — g/100 g | - | — | — | |
| Starch (starch, glycogen, dextrins) | 0.02 g/100 g | 0.02 | 4 | 30 | |
| Fibre, low molecular weight | — g/100 g | - | — | — | |
| Fibre, high molecular weight | 0.8 g/100 g | 0.8 | 2 | 4 | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Fibre, water-insoluble | 0.5 g/100 g | 0.5 | 2 | 31 | |
| Fibre, water-soluble | 0.3 g/100 g | 0.3 | 2 | 31 | |
| Fibre, high molecular weight, water-soluble | — g/100 g | - | — | — | |
| Fibre, high molecular weight, water-insoluble | — g/100 g | - | — | — | |
| Fatty acids, saturated, total | 0.05 g/100 g | 0.05 | 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) | 0 g/100 g | 0 | 3 | 3 | |
| Fatty acid C6:0 (caproic acid) | 0 g/100 g | 0 | 3 | 3 | |
| Fatty acid C8:0 (caprylic acid) | 0 g/100 g | 0 | 3 | 3 | |
| Fatty acid C10:0 (capric acid) | 0 g/100 g | 0 | 3 | 3 | |
| Fatty acid C12:0 (lauric acid) | 0.001 g/100 g | 0.001 | 3 | 3 | |
| Fatty acid C14:0 (myristic acid) | 0.001 g/100 g | 0.001 | 3 | 3 | |
| Fatty acid C15:0 (pentadecylic acid) | — g/100 g | - | — | — | |
| Fatty acid C16:0 (palmitic acid) | 0.043 g/100 g | 0.043 | 3 | 3 | |
| Fatty acid C17:0 (margaric acid) | — g/100 g | - | — | — | |
| Fatty acid C18:0 (stearic acid) | 0.005 g/100 g | 0.005 | 3 | 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 g/100 g | 0 | 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) | — g/100 g | - | — | — | |
| Fatty acid C18:1 n-7 cis (vaccenic acid) | — g/100 g | - | — | — | |
| Fatty acid C18:1 n-9 cis (oleic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:1 n-9 cis (gondoic acid) | 0 g/100 g | 0 | 3 | 3 | |
| Fatty acid C22:1 n-9 cis (erucic acid) | — g/100 g | - | — | — | |
| Fatty acids, polyunsaturated, total | 0 g/100 g | 0 | 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 g/100 g | 0 | 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) | — g/100 g | - | — | — | |
| Fatty acid C18:4 n-3 all-cis (stearidonic acid) | 0 g/100 g | 0 | 3 | 3 | |
| Fatty acid C20:5 n-3 all-cis (eicosapentanoic acid) | 0 g/100 g | 0 | 5 | — | |
| Fatty acid C22:5 n-3 all-cis (docosapentanoic acid) | 0 g/100 g | 0 | 3 | 3 | |
| Fatty acid C22:6 n-3 all-cis (docosahexanoic acid) | 0 g/100 g | 0 | 5 | — | |
| Fatty acids, polyunsaturated, n-6 (omega-6), total | — g/100 g | - | — | — | 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) | — g/100 g | - | — | — | |
| 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 | 0.084 g/100 g | 0.084 | 3 | 3 | |
| Cholesterol | 0 mg/100 g | 0 | 5 | — | |
| Amino acids, essential, total | 0.18 g/100 g | 0.18 | 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 | 0.095 g/100 g | 0.095 | 3 | 3 | |
| Arginine | 0.029 g/100 g | 0.029 | 3 | 3 | |
| Aspartic acid, including asparagine | 0.136 g/100 g | 0.136 | 3 | 3 | |
| Cysteine | 0.002 g/100 g | 0.002 | 3 | 3 | |
| Glutamic acid, including glutamine | 0.209 g/100 g | 0.209 | 3 | 3 | |
| Glycine | 0.026 g/100 g | 0.026 | 3 | 3 | |
| Histidine | 0.015 g/100 g | 0.015 | 3 | 3 | |
| Isoleucine | 0.021 g/100 g | 0.021 | 3 | 3 | |
| Leucine | 0.029 g/100 g | 0.029 | 3 | 3 | |
| Lysine | 0.03 g/100 g | 0.03 | 3 | 3 | |
| Methionine | 0.012 g/100 g | 0.012 | 3 | 3 | |
| Phenylalanine | 0.023 g/100 g | 0.023 | 3 | 3 | |
| Proline | 0.019 g/100 g | 0.019 | 3 | 3 | |
| Serine | 0.042 g/100 g | 0.042 | 3 | 3 | |
| Threonine | 0.017 g/100 g | 0.017 | 3 | 3 | |
| Tryptophan | 0.002 g/100 g | 0.002 | 3 | 3 | |
| Tyrosine | 0.014 g/100 g | 0.014 | 3 | 3 | |
| Valine | 0.033 g/100 g | 0.033 | 3 | 3 | |
| Nitrogen, total | 0.104 g/100 g | 0.104 | 2 | 32 |
Data source · Reference
Data source
- Formelberechnung
- Literatur
- Nährstoffdatenbank
- Aggregation
- Logische Null
Reference
- 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
- Converted value from: US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019
- US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019
- Converted value from: Ramulu, P., Rao, P. U.; Total, insoluble and soluble dietary fiber contents of Indian fruits; Journal of Food Composition and Analysis; 2003; 16
- Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021#US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019
- Agence nationale de sécurité sanitaire (Anses); Ciqual French food composition table; 2020
- US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019#SFK; SFK Online Version; 2007
- Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24#Laur, L. M. and L. Tian; Provitamin A and vitamin C contents in selected California-grown cantaloupe and honeydew melons and imported melons.; 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: 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#Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24
- 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
- US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019#SFK; SFK Online Version; 2007#Converted value from: Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021
- Eitenmiller, R. R.; Johnson, C. D.; Bryan, W. D.; Warren, D. B.; Gebhardt, S. E.; NUTRIENT COMPOSITION OF CANTALOUPE AND HONEYDEW MELONS; Journal of Food Science; 1985; 50
- Converted value from: Yon M.,Hyun T.H.; Folate content of foods commonly consumed in Korea measured after trienzyme extraction; Nutrition Research; 2003; 23
- Salandanan, K.; Comparative Analysis of Antioxidant Properties and Fruit Quality Attributes of Organically and Conventionally Grown Melons (Cucumis melo L.).; HortScience; 2009; 7#Laur, L. M. and L. Tian; Provitamin A and vitamin C contents in selected California-grown cantaloupe and honeydew melons and imported melons.; Journal of Food Composition and Analysis; 2011; 24
- 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#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#Eitenmiller, R. R.; Johnson, C. D.; Bryan, W. D.; Warren, D. B.; Gebhardt, S. E.; NUTRIENT COMPOSITION OF CANTALOUPE AND HONEYDEW MELONS; Journal of Food Science; 1985; 50
- Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021#Agence nationale de sécurité sanitaire (Anses); Ciqual French food composition table; 2020
- 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#Eitenmiller, R. R.; Johnson, C. D.; Bryan, W. D.; Warren, D. B.; Gebhardt, S. E.; NUTRIENT COMPOSITION OF CANTALOUPE AND HONEYDEW MELONS; Journal of Food Science; 1985; 50#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#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
- 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#Eitenmiller, R. R.; Johnson, C. D.; Bryan, W. D.; Warren, D. B.; Gebhardt, S. E.; NUTRIENT COMPOSITION OF CANTALOUPE AND HONEYDEW MELONS; Journal of Food Science; 1985; 50#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#Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: II. Calcium, Magnesium, Iron, and Zinc; Journal of Food Composition and Analysis; 1995
- 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#Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: II. Calcium, Magnesium, Iron, and Zinc; Journal of Food Composition and Analysis; 1995#Eitenmiller, R. R.; Johnson, C. D.; Bryan, W. D.; Warren, D. B.; Gebhardt, S. E.; NUTRIENT COMPOSITION OF CANTALOUPE AND HONEYDEW MELONS; Journal of Food Science; 1985; 50
- SFK; SFK Online Version; 2007#Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021#US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019
- 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#Eitenmiller, R. R.; Johnson, C. D.; Bryan, W. D.; Warren, D. B.; Gebhardt, S. E.; NUTRIENT COMPOSITION OF CANTALOUPE AND HONEYDEW MELONS; Journal of Food Science; 1985; 50#Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: II. Calcium, Magnesium, Iron, and Zinc; Journal of Food Composition and Analysis; 1995
- Radwan, M. A., Salama, A. K.; Market basket survey for some heavy metals in Egyptian fruits and vegetables; Food and Chemical Toxicology; 2006; 8; 44#Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: II. Calcium, Magnesium, Iron, and Zinc; 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#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#Eitenmiller, R. R.; Johnson, C. D.; Bryan, W. D.; Warren, D. B.; Gebhardt, S. E.; NUTRIENT COMPOSITION OF CANTALOUPE AND HONEYDEW MELONS; Journal of Food Science; 1985; 50
- Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: III. Copper, Manganese, Selenium, and Iodine; Journal of Food Composition and Analysis; 1995
- 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#Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: III. Copper, Manganese, Selenium, and Iodine; Journal of Food Composition and Analysis; 1995
- Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: III. Copper, Manganese, Selenium, and Iodine; Journal of Food Composition and Analysis; 1995#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
- 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
- US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019#Converted value from: Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021
- Ramulu, P., Rao, P. U.; Total, insoluble and soluble dietary fiber contents of Indian fruits; Journal of Food Composition and Analysis; 2003; 16
- Converted value from: Eitenmiller, R. R.; Johnson, C. D.; Bryan, W. D.; Warren, D. B.; Gebhardt, S. E.; NUTRIENT COMPOSITION OF CANTALOUPE AND HONEYDEW MELONS; Journal of Food Science; 1985; 50
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.