Mandarin raw
All nutrient values refer to 100 g.
- Energy (kilocalorie)
- 53 kcal
- Energy (kilojoule)
- 223 kJ
- Protein (Nx6.25)
- 1 g
- Fat
- 0.3 g
- Carbohydrate, available
- 10.1 g
- Fibre, dietary, total
- 1.12 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) | 223 kJ/100 g | 223 | 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) | 53 kcal/100 g | 53 | 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 | 87.3 g/100 g | 87.3 | 2 | 1 | |
| Protein (Nx6.25) | 1 g/100 g | 1 | 2 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fat | 0.3 g/100 g | 0.3 | 3 | 3 | |
| Carbohydrate, available | 10.1 g/100 g | 10.1 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Fibre, dietary, total | 1.12 g/100 g | 1.12 | 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 | 4 | — | |
| 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 | 0.4 g/100 g | 0.4 | 2 | 5 | |
| Vitamin A, retinol equivalents (RE) | 140 µg/100 g | 140 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, retinol activity equivalents (RAE) | 70 µg/100 g | 70 | 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 | 101 µg/100 g | 101 | 6 | 6 | |
| Carotenoids, excluding beta-carotene | 1,484 µg/100 g | 1484 | 6 | 7 | |
| 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) | 0.15 mg/100 g | 0.15 | 6 | 8 | VITE[mg] = TOCPHA[mg] |
| Alpha-tocopherol | 0.15 mg/100 g | 0.15 | 6 | 9 | |
| Beta-tocopherol | — mg/100 g | <LOD | 2 | 10 | |
| Gamma-tocopherol | 0 mg/100 g | 0 | 6 | 11 | |
| Delta-tocopherol | 0 mg/100 g | 0 | 6 | 9 | |
| Alpha-tocotrienol | — mg/100 g | <LOD | 2 | 10 | |
| 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 | 4 | — | |
| Vitamin K2 (menaquinone) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B1 (thiamine) | 0.006 mg/100 g | 0.006 | 2 | 12 | |
| Vitamin B2 (riboflavin) | 0.03 mg/100 g | 0.03 | 3 | 3 | |
| Niacin equivalents | 0.267 mg/100 g | 0.267 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 0.2 mg/100 g | 0.2 | 3 | 3 | |
| Pantothenic acid | 0.27 mg/100 g | 0.27 | 4 | — | |
| Vitamin B6 | 23 µg/100 g | 23 | 3 | 3 | |
| Biotin | — µg/100 g | <LOD or <LOQ | 3 | 3 | |
| Folate equivalent | 18 µg/100 g | 18 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folate | 18 µg/100 g | 18 | 6 | 13 | |
| Folic acid, synthetic | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B12 (cobalamin) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin C | 30 mg/100 g | 30 | 3 | 3 | |
| Salt (sodium chloride) | 0.0072 g/100 g | 0.0072 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Sodium | 2.9 mg/100 g | 2.9 | 2 | 1 | |
| Chloride | 4 mg/100 g | 4 | 3 | 3 | |
| Potassium | 140 mg/100 g | 140 | 6 | 14 | |
| Calcium | 26 mg/100 g | 26 | 6 | 14 | |
| Magnesium | 11 mg/100 g | 11 | 6 | 15 | |
| Phosphorus | 20 mg/100 g | 20 | 3 | 3 | |
| Sulphur | — mg/100 g | - | — | — | |
| Iron | 0.158 mg/100 g | 0.158 | 6 | 14 | |
| Zinc | 0.07 mg/100 g | 0.07 | 6 | 16 | |
| Iodide | 0.8 µg/100 g | 0.8 | 3 | 3 | |
| Copper | 52 µg/100 g | 52 | 6 | 17 | |
| Manganese | 40 µg/100 g | 40 | 6 | 18 | |
| Fluoride | 10 µg/100 g | 10 | 3 | 3 | |
| Chromium | 1 µg/100 g | 1 | 2 | 5 | |
| Molybdenum | 0 µg/100 g | 0 | 4 | — | |
| Acetic acid | — g/100 g | - | — | — | |
| Citric acid | 0.991 g/100 g | 0.991 | 4 | — | |
| Lactic acid | 0 g/100 g | 0 | 5 | — | |
| Malic acid | 0.089 g/100 g | 0.089 | 4 | — | |
| 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 | 0 g/100 g | 0 | 4 | — | |
| Sorbitol | 0 g/100 g | 0 | 4 | — | |
| Xylitol | — g/100 g | - | — | — | |
| Monosaccharides, total | 3 g/100 g | 3 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 1.7 g/100 g | 1.7 | 3 | 3 | |
| Fructose | 1.3 g/100 g | 1.3 | 3 | 3 | |
| Galactose | — g/100 g | - | — | — | |
| Disaccharides, total | 7.1 g/100 g | 7.1 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Sucrose | 7.1 g/100 g | 7.1 | 3 | 3 | |
| Maltose | — g/100 g | <LOD or <LOQ | 3 | 19 | |
| Lactose | 0 g/100 g | 0 | 5 | — | |
| Sugars (mono- and disaccharides), total | 10.1 g/100 g | 10.1 | 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 | 19 | |
| Fibre, low molecular weight | — g/100 g | - | — | — | |
| Fibre, high molecular weight | 1.12 g/100 g | 1.12 | 2 | 4 | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Fibre, water-insoluble | 1 g/100 g | 1 | 2 | 20 | |
| Fibre, water-soluble | 0.12 g/100 g | 0.12 | 2 | 20 | |
| Fibre, high molecular weight, water-soluble | — g/100 g | - | — | — | |
| Fibre, high molecular weight, water-insoluble | — g/100 g | - | — | — | |
| Fatty acids, saturated, total | 0.042 g/100 g | 0.042 | 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) | 0.001 g/100 g | 0.001 | 7 | — | |
| Fatty acid C14:0 (myristic acid) | 0.001 g/100 g | 0.001 | 7 | — | |
| Fatty acid C15:0 (pentadecylic acid) | — g/100 g | - | — | — | |
| Fatty acid C16:0 (palmitic acid) | 0.036 g/100 g | 0.036 | 7 | — | |
| Fatty acid C17:0 (margaric acid) | — g/100 g | - | — | — | |
| Fatty acid C18:0 (stearic acid) | 0.004 g/100 g | 0.004 | 7 | — | |
| 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 | 0.083 g/100 g | 0.083 | 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) | 0.013 g/100 g | 0.013 | 7 | — | |
| Fatty acid C18:1 n-7 cis (vaccenic acid) | — g/100 g | - | — | — | |
| Fatty acid C18:1 n-9 cis (oleic acid) | 0.068 g/100 g | 0.068 | 7 | — | |
| Fatty acid C20:1 n-9 cis (gondoic acid) | 0.002 g/100 g | 0.002 | 7 | — | |
| Fatty acid C22:1 n-9 cis (erucic acid) | — g/100 g | - | — | — | |
| Fatty acids, polyunsaturated, total | 0.114 g/100 g | 0.114 | 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 | 0.038 g/100 g | 0.038 | 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) | 0.038 g/100 g | 0.038 | 7 | — | |
| 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 | 5 | — | |
| 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 | 5 | — | |
| Fatty acids, polyunsaturated, n-6 (omega-6), total | 0.076 g/100 g | 0.076 | 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) | 0.076 g/100 g | 0.076 | 7 | — | |
| 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 | 5 | — | |
| Amino acids, essential, total | 0.161 g/100 g | 0.161 | 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 | 0.043 g/100 g | 0.043 | 3 | 3 | |
| Arginine | 0.044 g/100 g | 0.044 | 3 | 3 | |
| Aspartic acid, including asparagine | 0.096 g/100 g | 0.096 | 3 | 3 | |
| Cysteine | 0.009 g/100 g | 0.009 | 3 | 3 | |
| Glutamic acid, including glutamine | 0.086 g/100 g | 0.086 | 3 | 3 | |
| Glycine | 0.07 g/100 g | 0.07 | 3 | 3 | |
| Histidine | 0.011 g/100 g | 0.011 | 3 | 3 | |
| Isoleucine | 0.019 g/100 g | 0.019 | 3 | 3 | |
| Leucine | 0.018 g/100 g | 0.018 | 3 | 3 | |
| Lysine | 0.036 g/100 g | 0.036 | 3 | 3 | |
| Methionine | 0.011 g/100 g | 0.011 | 3 | 3 | |
| Phenylalanine | 0.025 g/100 g | 0.025 | 3 | 3 | |
| Proline | 0.039 g/100 g | 0.039 | 3 | 3 | |
| Serine | 0.019 g/100 g | 0.019 | 3 | 3 | |
| Threonine | 0.011 g/100 g | 0.011 | 3 | 3 | |
| Tryptophan | 0.004 g/100 g | 0.004 | 3 | 3 | |
| Tyrosine | 0.014 g/100 g | 0.014 | 3 | 3 | |
| Valine | 0.026 g/100 g | 0.026 | 3 | 3 | |
| Nitrogen, total | 0.16 g/100 g | 0.16 | 2 | 2 |
Data source · Reference
Data source
- Formelberechnung
- Literatur
- Nährstoffdatenbank
- Übernommener Wert
- Logische Null
- Aggregation
- Musterberechnung
Reference
- 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
- 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
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- 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
- 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
- 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#Lako J, Trenerry VC, Wahlqvist M, Wattanapenpaiboon N, Sotheeswaran S, Premier R; Phytochemical flavonols, carotenoids and the antioxidant properties of a wide selection of Fijian fruit, vegetables and other readily available foods; Food Chemistry; 2007; 101#Kim, Y.,Giraud, D. W.,Driskell, J. A.; Tocopherol and carotenoid contents of selected Korean fruits and vegetables; Journal of Food Composition and Analysis; 2007; 20#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#Yano, M., et al.; Quantitation of carotenoids in raw and processed fruits in Japan.; Food Science and Technology Research; 2005; 11; 1
- 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: Yano, M., et al.; Quantitation of carotenoids in raw and processed fruits in Japan.; Food Science and Technology Research; 2005; 11; 1
- Converted value from: Kim, Y.,Giraud, D. W.,Driskell, J. A.; Tocopherol and carotenoid contents of selected Korean fruits and vegetables; Journal of Food Composition and Analysis; 2007; 20#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#Kim, Y.,Giraud, D. W.,Driskell, J. A.; Tocopherol and carotenoid contents of selected Korean fruits and vegetables; Journal of Food Composition and Analysis; 2007; 20
- 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
- Kim, Y.,Giraud, D. W.,Driskell, J. A.; Tocopherol and carotenoid contents of selected Korean fruits and vegetables; Journal of Food Composition and Analysis; 2007; 20#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: El-Aarab AE, Ali M, Hussein L; Vitamin B1 profile of the egyptian core foods and adequacy of intake; Journal of Food Composition and Analysis; 2004; 17
- Converted value from: Yon M.,Hyun T.H.; Folate content of foods commonly consumed in Korea measured after trienzyme extraction; Nutrition Research; 2003; 23#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
- 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#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: BVL; Lebensmittel Monitoring 2017; 2017#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#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#Converted value from: BVL; Lebensmittel Monitoring 2002; 2002#Converted value from: BVL; Lebensmittel Monitoring 2005 ; 2005
- Converted value from: BVL; Lebensmittel Monitoring 2017; 2017#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#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#Converted value from: BVL; Lebensmittel Monitoring 2002; 2002#Converted value from: BVL; Lebensmittel Monitoring 2005 ; 2005#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: BVL; Lebensmittel Monitoring 2017; 2017#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#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
- McCance and Widdowson`s; The Composition of Foods, Seventh Summary Edition; 2015
- 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
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.