BLS 4.0 · F533100

Honeydew melon raw

All nutrient values refer to 100 g.

Energy (kilocalorie)
46 kcal
Energy (kilojoule)
194 kJ
Protein (Nx6.25)
0.505 g
Fat
0.1 g
Carbohydrate, available
10.09 g
Fibre, dietary, total
1.13 g
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Complete nutrient values

138 of 138 nutrients · per 100 g

All nutrient values refer to 100 g.
NutrientValueOriginal valueData sourceReferenceBLS calculation
Energy (kilojoule)194 kJ/100 g1941—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 g461—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
Water91 g/100 g9121
Protein (Nx6.25)0.505 g/100 g0.50532PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated
Fat0.1 g/100 g0.123
Carbohydrate, available10.09 g/100 g10.091—CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated
Fibre, dietary, total1.13 g/100 g1.1324FIBT[g]=FIBHMW[g]+FIBLMW[g] OR FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated
Alcohol (Ethanol)0 g/100 g04—
Organic acids, total0.075 g/100 g0.0751—OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated
Ash0.7 g/100 g0.721
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 g05—
Beta-carotene114.8 µg/100 g114.825
Carotenoids, excluding beta-carotene7 µg/100 g726
Vitamin D0 µg/100 g01—VITD[µg]=ERGCAL[µg]+CHOCAL[µg]teilweise berechnet / partially calculated
Vitamin D3 (cholecalciferol)0 µg/100 g05—
Vitamin D2 (ergocalciferol)0 µg/100 g05—
Vitamin E (alpha-tocopherol)0.03 mg/100 g0.0327VITE[mg] = TOCPHA[mg]
Alpha-tocopherol0.03 mg/100 g0.0328
Beta-tocopherol— mg/100 g<LOD28
Gamma-tocopherol0.03 mg/100 g0.0328
Delta-tocopherol— mg/100 g<LOD28
Alpha-tocotrienol— mg/100 g<LOD28
Vitamin K3.7 µg/100 g3.71—VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated
Vitamin K1 (phylloquinone)3.7 µg/100 g3.729
Vitamin K2 (menaquinone)0 µg/100 g05—
Vitamin B1 (thiamine)0.07 mg/100 g0.0726
Vitamin B2 (riboflavin)0.015 mg/100 g0.015310
Niacin equivalents0.422 mg/100 g0.4221—NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated
Niacin0.405 mg/100 g0.405311
Pantothenic acid0.24 mg/100 g0.2421
Vitamin B647.41 µg/100 g47.4126
Biotin2.6 µg/100 g2.621
Folate equivalent13 µg/100 g131—FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated
Folate13 µg/100 g1321
Folic acid, synthetic0 µg/100 g05—
Vitamin B12 (cobalamin)0 µg/100 g05—
Vitamin C24.079 mg/100 g24.079312
Salt (sodium chloride)0.035 g/100 g0.0351—NACL[g] = NA[g]*2.5immer berechnet / always calculated
Sodium14 mg/100 g14313
Chloride35 mg/100 g354—
Potassium238 mg/100 g238313
Calcium6 mg/100 g6314
Magnesium9 mg/100 g9315
Phosphorus17 mg/100 g174—
Sulphur— mg/100 g-——
Iron0.186 mg/100 g0.186316
Zinc0.1 mg/100 g0.1317
Iodide— µg/100 g<LOD or <LOQ21
Copper40 µg/100 g40318
Manganese50 µg/100 g50319
Fluoride1 µg/100 g14—
Chromium1.3 µg/100 g1.3220
Molybdenum— µg/100 g-——
Acetic acid— g/100 g-——
Citric acid0.075 g/100 g0.075621
Lactic acid0 g/100 g05—
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<LOD222
Sorbitol— g/100 g<LOD222
Xylitol— g/100 g-——
Monosaccharides, total3.98 g/100 g3.981—MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated
Glucose1.92 g/100 g1.92323
Fructose2 g/100 g2324
Galactose0.06 g/100 g0.064—
Disaccharides, total6.088 g/100 g6.0881—DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated
Sucrose6.038 g/100 g6.038325
Maltose0.05 g/100 g0.0521
Lactose— g/100 g<LOD or <LOQ21
Sugars (mono- and disaccharides), total10.07 g/100 g10.071—SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated
Oligosaccharides, available— g/100 g-——
Starch (starch, glycogen, dextrins)0.02 g/100 g0.024—
Fibre, low molecular weight— g/100 g-——
Fibre, high molecular weight1.13 g/100 g1.1324FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated
Fibre, water-insoluble0.8 g/100 g0.8226
Fibre, water-soluble0.33 g/100 g0.33226
Fibre, high molecular weight, water-soluble— g/100 g-——
Fibre, high molecular weight, water-insoluble— g/100 g-——
Fatty acids, saturated, total0.00932 g/100 g0.009321—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)0.00017 g/100 g0.0001723
Fatty acid C15:0 (pentadecylic acid)— g/100 g-——
Fatty acid C16:0 (palmitic acid)0.00769 g/100 g0.0076923
Fatty acid C17:0 (margaric acid)— g/100 g<LOD or <LOQ23
Fatty acid C18:0 (stearic acid)0.00098 g/100 g0.0009823
Fatty acid C20:0 (arachidic acid)0.00022 g/100 g0.0002223
Fatty acid C22:0 (behenic acid)0.00001 g/100 g0.0000123
Fatty acid C24:0 (lignoceric acid)0.00025 g/100 g0.0002523
Fatty acids, monounsaturated, total0.00288 g/100 g0.002881—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)0.00058 g/100 g0.0005823
Fatty acid C18:1 n-7 cis (vaccenic acid)0.00092 g/100 g0.0009223
Fatty acid C18:1 n-9 cis (oleic acid)0.00134 g/100 g0.0013423
Fatty acid C20:1 n-9 cis (gondoic acid)0.00004 g/100 g0.0000423
Fatty acid C22:1 n-9 cis (erucic acid)— g/100 g-——
Fatty acids, polyunsaturated, total0.01345 g/100 g0.013451—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), total0.00574 g/100 g0.005741—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)0.00571 g/100 g0.0057123
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 g05—
Fatty acid C22:5 n-3 all-cis (docosapentanoic acid)— g/100 g-——
Fatty acid C22:6 n-3 all-cis (docosahexanoic acid)0.00003 g/100 g0.0000323
Fatty acids, polyunsaturated, n-6 (omega-6), total0.00771 g/100 g0.007711—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)0.00738 g/100 g0.0073823
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)0.00033 g/100 g0.0003323
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-——
Cholesterol0 mg/100 g05—
Amino acids, essential, total0.109 g/100 g0.1091—AAE9[g] = ILE[g] + LEU[g] + LYS[g] + MET[g] + PHE[g] + THR[g] + TRP[g] + VAL[g]+HIS[g]immer berechnet / always calculated
Alanine0.057 g/100 g0.0577—
Arginine0.017 g/100 g0.0177—
Aspartic acid, including asparagine0.082 g/100 g0.0827—
Cysteine0.001 g/100 g0.0017—
Glutamic acid, including glutamine0.126 g/100 g0.1267—
Glycine0.016 g/100 g0.0167—
Histidine0.009 g/100 g0.0097—
Isoleucine0.013 g/100 g0.0137—
Leucine0.017 g/100 g0.0177—
Lysine0.018 g/100 g0.0187—
Methionine0.007 g/100 g0.0077—
Phenylalanine0.014 g/100 g0.0147—
Proline0.011 g/100 g0.0117—
Serine0.025 g/100 g0.0257—
Threonine0.01 g/100 g0.017—
Tryptophan0.001 g/100 g0.0017—
Tyrosine0.008 g/100 g0.0087—
Valine0.02 g/100 g0.027—
Nitrogen, total0.081 g/100 g0.081327
Data source · Reference

Data source

  1. Formelberechnung
  2. Literatur
  3. Aggregation
  4. Übernommener Wert
  5. Logische Null
  6. Nährstoffdatenbank
  7. Musterberechnung

Reference

  1. Health, D. o; Nutrient analysis of fruit and vegetables; 2013
  2. 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#Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013
  3. 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
  4. Converted value from: Lee, Y., et al. ; Analytical dietary fiber database for the National Health and Nutrition Survey in Korea.; Journal of Food Composition and Analysis; 2008; 21
  5. 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
  6. Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013
  7. 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
  8. 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
  9. 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
  10. 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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
  11. 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: Health, D. o; Nutrient analysis of fruit and vegetables; 2013
  12. 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
  13. 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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
  14. 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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#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
  15. Health, D. o; Nutrient analysis of fruit and vegetables; 2013#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#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
  16. 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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#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
  17. 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#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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Converted value from: Nho, E. Y., et al.; Determination of Metals in Fruits of Cucurbitaceae Species from South Korea, to Characterize Potential Effects on Human Health.; Analytical Letters; 2018; 51; 5#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
  18. Converted value from: Nho, E. Y., et al.; Determination of Metals in Fruits of Cucurbitaceae Species from South Korea, to Characterize Potential Effects on Human Health.; Analytical Letters; 2018; 51; 5#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#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
  19. 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#Converted value from: Nho, E. Y., et al.; Determination of Metals in Fruits of Cucurbitaceae Species from South Korea, to Characterize Potential Effects on Human Health.; Analytical Letters; 2018; 51; 5#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
  20. Converted value from: Nho, E. Y., et al.; Determination of Metals in Fruits of Cucurbitaceae Species from South Korea, to Characterize Potential Effects on Human Health.; Analytical Letters; 2018; 51; 5
  21. Leibniz-Institut für Lebensmittel-Systembiologie; SFK Online Version; 2016
  22. 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
  23. Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Villanueva, M. J.; Tenorio, M. D.; Esteban, M. A.; Mendoza, M. C.; Compositional changes during ripening of two cultivars of muskmelon fruits; Food Chemistry; 2004; 87#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
  24. Health, D. o; Nutrient analysis of fruit and vegetables; 2013#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#Villanueva, M. J.; Tenorio, M. D.; Esteban, M. A.; Mendoza, M. C.; Compositional changes during ripening of two cultivars of muskmelon fruits; Food Chemistry; 2004; 87
  25. Villanueva, M. J.; Tenorio, M. D.; Esteban, M. A.; Mendoza, M. C.; Compositional changes during ripening of two cultivars of muskmelon fruits; Food Chemistry; 2004; 87#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
  26. Lee, Y., et al. ; Analytical dietary fiber database for the National Health and Nutrition Survey in Korea.; Journal of Food Composition and Analysis; 2008; 21
  27. Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013#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.