Orange raw
All nutrient values refer to 100 g.
- Energy (kilocalorie)
- 49 kcal
- Energy (kilojoule)
- 207 kJ
- Protein (Nx6.25)
- 1 g
- Fat
- 0.2 g
- Carbohydrate, available
- 8.85 g
- Fibre, dietary, total
- 2.2 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) | 207 kJ/100 g | 207 | 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) | 49 kcal/100 g | 49 | 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 | 87 g/100 g | 87 | 2 | 1 | |
| Protein (Nx6.25) | 1 g/100 g | 1 | 3 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fat | 0.2 g/100 g | 0.2 | 3 | 3 | |
| Carbohydrate, available | 8.85 g/100 g | 8.85 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Fibre, dietary, total | 2.2 g/100 g | 2.2 | 4 | — | FIBT[g]=FIBHMW[g]+FIBLMW[g] OR
FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated |
| Alcohol (Ethanol) | 0.021 g/100 g | 0.021 | 5 | — | |
| Organic acids, total | 1.08 g/100 g | 1.08 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Ash | 0.425 g/100 g | 0.425 | 2 | 4 | |
| Vitamin A, retinol equivalents (RE) | 16 µg/100 g | 16 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, retinol activity equivalents (RAE) | 8 µg/100 g | 8 | 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 | 29 µg/100 g | 29 | 2 | 5 | |
| Carotenoids, excluding beta-carotene | 139 µg/100 g | 139 | 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) | 0.725 mg/100 g | 0.725 | 2 | 7 | VITE[mg] = TOCPHA[mg] |
| Alpha-tocopherol | 0.725 mg/100 g | 0.725 | 2 | 8 | |
| Beta-tocopherol | — mg/100 g | <LOD | 7 | 9 | |
| Gamma-tocopherol | 0 mg/100 g | 0 | 2 | 8 | |
| Delta-tocopherol | 0 mg/100 g | 0 | 2 | 10 | |
| Alpha-tocotrienol | — mg/100 g | <LOD | 7 | 9 | |
| Vitamin K | 0.1 µg/100 g | 0.1 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (phylloquinone) | 0.1 µg/100 g | 0.1 | 2 | 11 | |
| Vitamin K2 (menaquinone) | 0 µg/100 g | 0 | 7 | 12 | |
| Vitamin B1 (thiamine) | 0.22 mg/100 g | 0.22 | 7 | 13 | |
| Vitamin B2 (riboflavin) | 0.03 mg/100 g | 0.03 | 7 | 14 | |
| Niacin equivalents | 0.617 mg/100 g | 0.617 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 0.5 mg/100 g | 0.5 | 7 | 13 | |
| Pantothenic acid | 0.27 mg/100 g | 0.27 | 7 | 14 | |
| Vitamin B6 | 41.15 µg/100 g | 41.15 | 7 | 14 | |
| Biotin | 1 µg/100 g | 1 | 7 | 14 | |
| Folate equivalent | 34 µg/100 g | 34 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folate | 34 µg/100 g | 34 | 2 | 15 | |
| Folic acid, synthetic | 0 µg/100 g | 0 | 6 | — | |
| Vitamin B12 (cobalamin) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin C | 62.354 mg/100 g | 62.354 | 7 | 16 | |
| Salt (sodium chloride) | 0.005 g/100 g | 0.005 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Sodium | 2 mg/100 g | 2 | 2 | 17 | |
| Chloride | 4 mg/100 g | 4 | 3 | 3 | |
| Potassium | 156 mg/100 g | 156 | 2 | 18 | |
| Calcium | 39 mg/100 g | 39 | 2 | 19 | |
| Magnesium | 11 mg/100 g | 11 | 2 | 20 | |
| Phosphorus | 20 mg/100 g | 20 | 3 | 3 | |
| Sulphur | — mg/100 g | - | — | — | |
| Iron | 0.181 mg/100 g | 0.181 | 2 | 21 | |
| Zinc | 0.08 mg/100 g | 0.08 | 2 | 22 | |
| Iodide | 1 µg/100 g | 1 | 2 | 23 | |
| Copper | 46 µg/100 g | 46 | 2 | 24 | |
| Manganese | 36 µg/100 g | 36 | 2 | 25 | |
| Fluoride | 5 µg/100 g | 5 | 3 | 3 | |
| Chromium | 1 µg/100 g | 1 | 7 | 26 | |
| Molybdenum | — µg/100 g | <LOD or <LOQ | 7 | 26 | |
| Acetic acid | — g/100 g | - | — | — | |
| Citric acid | 0.991 g/100 g | 0.991 | 2 | 27 | |
| Lactic acid | 0 g/100 g | 0 | 6 | — | |
| Malic acid | 0.089 g/100 g | 0.089 | 3 | 28 | |
| 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 | 7 | 29 | |
| Sorbitol | — g/100 g | <LOD | 7 | 29 | |
| Xylitol | — g/100 g | - | — | — | |
| Monosaccharides, total | 4.65 g/100 g | 4.65 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 2.37 g/100 g | 2.37 | 2 | 30 | |
| Fructose | 2.28 g/100 g | 2.28 | 2 | 31 | |
| Galactose | — g/100 g | - | — | — | |
| Disaccharides, total | 4.2 g/100 g | 4.2 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Sucrose | 4.2 g/100 g | 4.2 | 2 | 32 | |
| Maltose | 0 g/100 g | 0 | 2 | 33 | |
| Lactose | — g/100 g | <LOD or <LOQ | 7 | 14 | |
| Sugars (mono- and disaccharides), total | 8.85 g/100 g | 8.85 | 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 | 3 | 34 | |
| Fibre, low molecular weight | — g/100 g | - | — | — | |
| Fibre, high molecular weight | 2.2 g/100 g | 2.2 | 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 | 1.3 g/100 g | 1.3 | 4 | — | |
| Fibre, high molecular weight, water-soluble | — g/100 g | - | — | — | |
| Fibre, high molecular weight, water-insoluble | — g/100 g | - | — | — | |
| Fatty acids, saturated, total | 0.0278 g/100 g | 0.0278 | 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) | 0.0006 g/100 g | 0.0006 | 3 | 3 | |
| Fatty acid C14:0 (myristic acid) | 0.0007 g/100 g | 0.0007 | 3 | 3 | |
| Fatty acid C15:0 (pentadecylic acid) | — g/100 g | - | — | — | |
| Fatty acid C16:0 (palmitic acid) | 0.02375 g/100 g | 0.02375 | 3 | 3 | |
| Fatty acid C17:0 (margaric acid) | — g/100 g | - | — | — | |
| Fatty acid C18:0 (stearic acid) | 0.0028 g/100 g | 0.0028 | 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 | 0.0554 g/100 g | 0.0554 | 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) | 0.008675 g/100 g | 0.008675 | 3 | 3 | |
| Fatty acid C18:1 n-7 cis (vaccenic acid) | — g/100 g | - | — | — | |
| Fatty acid C18:1 n-9 cis (oleic acid) | 0.04555 g/100 g | 0.04555 | 3 | 3 | |
| Fatty acid C20:1 n-9 cis (gondoic acid) | 0.0012 g/100 g | 0.0012 | 3 | 3 | |
| Fatty acid C22:1 n-9 cis (erucic acid) | — g/100 g | - | — | — | |
| Fatty acids, polyunsaturated, total | 0.07575 g/100 g | 0.07575 | 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 | 0.025375 g/100 g | 0.025375 | 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) | 0.025375 g/100 g | 0.025375 | 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 g/100 g | 0 | 6 | — | |
| Fatty acids, polyunsaturated, n-6 (omega-6), total | 0.050375 g/100 g | 0.050375 | 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) | 0.050375 g/100 g | 0.050375 | 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) | — 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 | — g/100 g | - | — | — | |
| Cholesterol | 0 mg/100 g | 0 | 6 | — | |
| Amino acids, essential, total | 0.191 g/100 g | 0.191 | 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 | 0.029 g/100 g | 0.029 | 3 | 3 | |
| Arginine | 0.073 g/100 g | 0.073 | 3 | 3 | |
| Aspartic acid, including asparagine | 0.122 g/100 g | 0.122 | 3 | 3 | |
| Cysteine | 0.003 g/100 g | 0.003 | 3 | 3 | |
| Glutamic acid, including glutamine | 0.066 g/100 g | 0.066 | 3 | 3 | |
| Glycine | 0.023 g/100 g | 0.023 | 3 | 3 | |
| Histidine | 0.012 g/100 g | 0.012 | 3 | 3 | |
| Isoleucine | 0.02 g/100 g | 0.02 | 3 | 3 | |
| Leucine | 0.032 g/100 g | 0.032 | 3 | 3 | |
| Lysine | 0.039 g/100 g | 0.039 | 3 | 3 | |
| Methionine | 0.008 g/100 g | 0.008 | 3 | 3 | |
| Phenylalanine | 0.02 g/100 g | 0.02 | 3 | 3 | |
| Proline | 0.189 g/100 g | 0.189 | 3 | 3 | |
| Serine | 0.043 g/100 g | 0.043 | 3 | 3 | |
| Threonine | 0.02 g/100 g | 0.02 | 3 | 3 | |
| Tryptophan | 0.007 g/100 g | 0.007 | 3 | 3 | |
| Tyrosine | 0.013 g/100 g | 0.013 | 3 | 3 | |
| Valine | 0.033 g/100 g | 0.033 | 3 | 3 | |
| Nitrogen, total | 0.144 g/100 g | 0.144 | 2 | 35 |
Data source · Reference
Data source
- Formelberechnung
- Aggregation
- Nährstoffdatenbank
- Analyse
- Übernommener Wert
- Logische Null
- Literatur
Reference
- Olmedilla B, Granado F, Blanco I, Rojas-Hidalgo E:; Quantitation of provitamin-A and non-provitamin-A carotenoids in the fruits most commonly consumed in Spain; Royal Society of Chemistry (RSC); 1993#Barros, H. R. d. M., et al.; Antioxidant capacity and mineral content of pulp and peel from commercial cultivars of citrus from Brazil.; Food Chemistry; 2012; 134; 4#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#Vahteristo L., Lehikoinen K., Ollilainen V. and Varo P.; Application of an HPLC assay for the determination of folate derivatives in some vegetables, fruits and berries consumed in Finland; Food Chemistry; 1997; 59; 4#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- Converted value from: 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
- Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980
- Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24#Dias, M. G., et al.; Carotenoids in traditional Portuguese fruits and vegetables.; Food Chemistry; 2009; 113; 3#Hart DJ, Scott KJ; Development and evaluationof an HPLC method for the analysis of carotenoids in foods, and the measurement of the carotenoid content of vegetables and fruits commonly consumed in the UK; Food Chemistry; 1995; 54#Olmedilla B, Granado F, Blanco I, Rojas-Hidalgo E:; Quantitation of provitamin-A and non-provitamin-A carotenoids in the fruits most commonly consumed in Spain; Royal Society of Chemistry (RSC); 1993#Heinonen MI, Ollilainen V, Linkola EK, Varo PT, Koivistoinen; Carotenoids in Finnish Foods: Vegetables, Fruits, and Berries; Journal of Agricultural and Food Chemistry; 1989; 37#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
- Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013#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: Olmedilla B, Granado F, Blanco I, Rojas-Hidalgo E:; Quantitation of provitamin-A and non-provitamin-A carotenoids in the fruits most commonly consumed in Spain; Royal Society of Chemistry (RSC); 1993#Converted value from: Dias, M. G., et al.; Carotenoids in traditional Portuguese fruits and vegetables.; Food Chemistry; 2009; 113; 3#Converted value from: Hart DJ, Scott KJ; Development and evaluationof an HPLC method for the analysis of carotenoids in foods, and the measurement of the carotenoid content of vegetables and fruits commonly consumed in the UK; Food Chemistry; 1995; 54
- 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#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
- 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
- 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
- Schurgers,L.J. and Vermeer, C.; Determination of Phylloquinone and Menaquinones in Food. Effect of food matrix on circulating vitamin K concentrations; Haemostasis; 2000; 30#Bolton-Smith C;Price RJG;Fenton ST;Harrington DJ;Shearer MJ; Compilation of a provisional UK database for the phylloquinone (vitamin K1) content of foods; British Journal of Nutrition; 2000; 4
- Converted value from: Schurgers,L.J. and Vermeer, C.; Determination of Phylloquinone and Menaquinones in Food. Effect of food matrix on circulating vitamin K concentrations; Haemostasis; 2000; 30
- Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- Converted value from: Yon M.,Hyun T.H.; Folate content of foods commonly consumed in Korea measured after trienzyme extraction; Nutrition Research; 2003; 23#Vahteristo L., Lehikoinen K., Ollilainen V. and Varo P.; Application of an HPLC assay for the determination of folate derivatives in some vegetables, fruits and berries consumed in Finland; Food Chemistry; 1997; 59; 4#Müller H.; Bestimmung der Folsäure-Gehalte von Gemüse und Obst mit Hilfe der Hochleistungsflüssigchromatographie (HPLC); Z Lebensm Unters Forsch; 1993; 196#Konings, E. J. M., et al.; Folate intake of the Dutch population according to newly established liquid chromatography data for foods; American Journal of Clinical Nutrition; 2001; 73#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- Chebrolu, K. K., et al. ; An improved sample preparation method for quantification of ascorbic acid and dehydroascorbic acid by HPLC.; LWT - Food Science and Technology; 2012; 47
- Barros, H. R. d. M., et al.; Antioxidant capacity and mineral content of pulp and peel from commercial cultivars of citrus from Brazil.; Food Chemistry; 2012; 134; 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#Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980#Health, D. o; Nutrient analysis of fruit and vegetables; 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#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#Barros, H. R. d. M., et al.; Antioxidant capacity and mineral content of pulp and peel from commercial cultivars of citrus from Brazil.; Food Chemistry; 2012; 134; 4
- 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#Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980#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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Barros, H. R. d. M., et al.; Antioxidant capacity and mineral content of pulp and peel from commercial cultivars of citrus from Brazil.; Food Chemistry; 2012; 134; 4#Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4
- Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980#Health, D. o; Nutrient analysis of fruit and vegetables; 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#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#Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4#Barros, H. R. d. M., et al.; Antioxidant capacity and mineral content of pulp and peel from commercial cultivars of citrus from Brazil.; Food Chemistry; 2012; 134; 4
- Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980#Barros, H. R. d. M., et al.; Antioxidant capacity and mineral content of pulp and peel from commercial cultivars of citrus from Brazil.; Food Chemistry; 2012; 134; 4#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#Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4#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: BVL; Lebensmittel Monitoring 2005 ; 2005#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#Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980#Barros, H. R. d. M., et al. ; Antioxidant capacity and mineral content of pulp and peel from commercial cultivars of citrus from Brazil.; Food Chemistry; 2012; 134; 4#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Converted value from: BVL; Lebensmittel Monitoring 2002; 2002#Sanchez-Castillo, C. P., et al. ; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4#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#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#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
- 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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- Converted value from: BVL; Lebensmittel Monitoring 2005 ; 2005#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Converted value from: BVL; Lebensmittel Monitoring 2002; 2002#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#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#Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980#Barros, H. R. d. M., et al. ; Antioxidant capacity and mineral content of pulp and peel from commercial cultivars of citrus from Brazil.; Food Chemistry; 2012; 134; 4
- Barros, H. R. d. M., et al.; Antioxidant capacity and mineral content of pulp and peel from commercial cultivars of citrus from Brazil.; Food Chemistry; 2012; 134; 4#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980#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#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
- Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980
- Leibniz-Institut für Lebensmittel-Systembiologie; SFK Online Version; 2016#National Food Institute; Food data (frida.fooddata.dk), version 4.2; 2022
- 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#Haila K, Kumpulainen J, Häkkinen U, Tahvonen R; Sugars and organic acids in berries and fruits consumed in Finland during 1987–1989.; Journal of Food Composition and Analysis; 1992; 5; 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#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#Haila K, Kumpulainen J, Häkkinen U, Tahvonen R; Sugars and organic acids in berries and fruits consumed in Finland during 1987–1989.; Journal of Food Composition and Analysis; 1992; 5; 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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- Haila K, Kumpulainen J, Häkkinen U, Tahvonen R; Sugars and organic acids in berries and fruits consumed in Finland during 1987–1989.; Journal of Food Composition and Analysis; 1992; 5; 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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- 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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- McCance and Widdowson`s; The Composition of Foods, Seventh Summary Edition; 2015
- Converted value from: Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980#Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.