Raisin/sultana (grape dried)
All nutrient values refer to 100 g.
- Energy (kilocalorie)
- 288 kcal
- Energy (kilojoule)
- 1,222 kJ
- Protein (Nx6.25)
- 2.7 g
- Fat
- 1 g
- Carbohydrate, available
- 61.8 g
- Fibre, dietary, total
- 5.4 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) | 1,222 kJ/100 g | 1222 | 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) | 288 kcal/100 g | 288 | 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 | 19 g/100 g | 19 | 2 | 1 | |
| Protein (Nx6.25) | 2.7 g/100 g | 2.7 | 2 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fat | 1 g/100 g | 1 | 3 | 3 | |
| Carbohydrate, available | 61.8 g/100 g | 61.8 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Fibre, dietary, total | 5.4 g/100 g | 5.4 | 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 | 5 | — | |
| Organic acids, total | 3.926 g/100 g | 3.926 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Ash | 2.6 g/100 g | 2.6 | 2 | 4 | |
| Vitamin A, retinol equivalents (RE) | 0 µg/100 g | 0 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, retinol activity equivalents (RAE) | 0 µg/100 g | 0 | 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 | — µg/100 g | <LOD | 3 | 5 | |
| Carotenoids, excluding beta-carotene | 2 µg/100 g | 2 | 5 | — | |
| 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) | 0.29 mg/100 g | 0.29 | 2 | 6 | VITE[mg] = TOCPHA[mg] |
| Alpha-tocopherol | 0.29 mg/100 g | 0.29 | 2 | 7 | |
| Beta-tocopherol | 0.04 mg/100 g | 0.04 | 2 | 8 | |
| Gamma-tocopherol | 0.08 mg/100 g | 0.08 | 2 | 8 | |
| Delta-tocopherol | 0.002 mg/100 g | 0.002 | 2 | 8 | |
| Alpha-tocotrienol | 0.01 mg/100 g | 0.01 | 3 | 9 | |
| Vitamin K | 4 µg/100 g | 4 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (phylloquinone) | 4 µg/100 g | 4 | 2 | 10 | |
| Vitamin K2 (menaquinone) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin B1 (thiamine) | 0.11 mg/100 g | 0.11 | 3 | 11 | |
| Vitamin B2 (riboflavin) | 0.01 mg/100 g | 0.01 | 3 | 3 | |
| Niacin equivalents | 0.8 mg/100 g | 0.8 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 0.7 mg/100 g | 0.7 | 3 | 11 | |
| Pantothenic acid | 0.09 mg/100 g | 0.09 | 3 | 3 | |
| Vitamin B6 | 200 µg/100 g | 200 | 3 | 11 | |
| Biotin | 11 µg/100 g | 11 | 3 | 3 | |
| Folate equivalent | 32 µg/100 g | 32 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folate | 32 µg/100 g | 32 | 2 | 12 | |
| Folic acid, synthetic | 0 µg/100 g | 0 | 6 | — | |
| Vitamin B12 (cobalamin) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin C | 1 mg/100 g | 1 | 7 | 13 | |
| Salt (sodium chloride) | 0.028 g/100 g | 0.028 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Sodium | 11 mg/100 g | 11 | 2 | 14 | |
| Chloride | 20 mg/100 g | 20 | 2 | 15 | |
| Potassium | 773 mg/100 g | 773 | 2 | 16 | |
| Calcium | 52 mg/100 g | 52 | 2 | 17 | |
| Magnesium | 32 mg/100 g | 32 | 2 | 18 | |
| Phosphorus | 101 mg/100 g | 101 | 3 | 3 | |
| Sulphur | 34 mg/100 g | 34 | 2 | 19 | |
| Iron | 2.36 mg/100 g | 2.36 | 2 | 20 | |
| Zinc | 0.25 mg/100 g | 0.25 | 2 | 21 | |
| Iodide | 3 µg/100 g | 3 | 2 | 22 | |
| Copper | 370 µg/100 g | 370 | 2 | 23 | |
| Manganese | 400 µg/100 g | 400 | 2 | 24 | |
| Fluoride | 62 µg/100 g | 62 | 7 | 13 | |
| Chromium | 10 µg/100 g | 10 | 3 | 25 | |
| Molybdenum | 1.48 µg/100 g | 1.48 | 2 | 26 | |
| Acetic acid | — g/100 g | - | — | — | |
| Citric acid | 0.103 g/100 g | 0.103 | 7 | 27 | |
| Lactic acid | — g/100 g | - | — | — | |
| Malic acid | 1.459 g/100 g | 1.459 | 7 | 27 | |
| Tartaric acid | 2.364 g/100 g | 2.364 | 7 | 27 | |
| Polyols, total | 0.892 g/100 g | 0.892 | 1 | — | POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated |
| Mannitol | 0 g/100 g | 0 | 5 | — | |
| Sorbitol | 0.892 g/100 g | 0.892 | 7 | 13 | |
| Xylitol | 0 g/100 g | 0 | 5 | — | |
| Monosaccharides, total | 60.3 g/100 g | 60.3 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 28.2 g/100 g | 28.2 | 2 | 28 | |
| Fructose | 32.1 g/100 g | 32.1 | 2 | 28 | |
| Galactose | 0 g/100 g | 0 | 5 | — | |
| Disaccharides, total | 0.61 g/100 g | 0.61 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Sucrose | 0.49 g/100 g | 0.49 | 2 | 29 | |
| Maltose | 0.12 g/100 g | 0.12 | 2 | 29 | |
| Lactose | 0 g/100 g | 0 | 3 | 11 | |
| Sugars (mono- and disaccharides), total | 60.9 g/100 g | 60.9 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharides, available | — g/100 g | - | — | — | |
| Starch (starch, glycogen, dextrins) | 0 g/100 g | 0 | 5 | — | |
| Fibre, low molecular weight | — g/100 g | - | — | — | |
| Fibre, high molecular weight | 5.4 g/100 g | 5.4 | 4 | — | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Fibre, water-insoluble | 3.8 g/100 g | 3.8 | 4 | — | |
| Fibre, water-soluble | 1.6 g/100 g | 1.6 | 4 | — | |
| Fibre, high molecular weight, water-soluble | — g/100 g | - | — | — | |
| Fibre, high molecular weight, water-insoluble | — g/100 g | - | — | — | |
| Fatty acids, saturated, total | 0.2 g/100 g | 0.2 | 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 g/100 g | 0 | 8 | — | |
| Fatty acid C15:0 (pentadecylic acid) | 0 g/100 g | 0 | 8 | — | |
| Fatty acid C16:0 (palmitic acid) | 0.2 g/100 g | 0.2 | 8 | — | |
| Fatty acid C17:0 (margaric acid) | — g/100 g | - | — | — | |
| Fatty acid C18:0 (stearic acid) | 0 g/100 g | 0 | 8 | — | |
| 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) | 0 g/100 g | 0 | 8 | — | |
| Fatty acid C18:1 n-7 cis (vaccenic acid) | — g/100 g | - | — | — | |
| Fatty acid C18:1 n-9 cis (oleic acid) | 0 g/100 g | 0 | 8 | — | |
| Fatty acid C20:1 n-9 cis (gondoic acid) | — g/100 g | - | — | — | |
| Fatty acid C22:1 n-9 cis (erucic acid) | — g/100 g | - | — | — | |
| Fatty acids, polyunsaturated, total | 0.5 g/100 g | 0.5 | 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 | 0.1 g/100 g | 0.1 | 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) | 0.1 g/100 g | 0.1 | 8 | — | |
| 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 | 0.4 g/100 g | 0.4 | 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) | 0.4 g/100 g | 0.4 | 8 | — | |
| 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 | 0.435 g/100 g | 0.435 | 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 | 0.091 g/100 g | 0.091 | 7 | 13 | |
| Arginine | 0.305 g/100 g | 0.305 | 7 | 13 | |
| Aspartic acid, including asparagine | 0.087 g/100 g | 0.087 | 7 | 13 | |
| Cysteine | 0.006 g/100 g | 0.006 | 7 | 13 | |
| Glutamic acid, including glutamine | 0.118 g/100 g | 0.118 | 7 | 13 | |
| Glycine | 0.063 g/100 g | 0.063 | 7 | 13 | |
| Histidine | 0.051 g/100 g | 0.051 | 7 | 13 | |
| Isoleucine | 0.047 g/100 g | 0.047 | 7 | 13 | |
| Leucine | 0.075 g/100 g | 0.075 | 7 | 13 | |
| Lysine | 0.071 g/100 g | 0.071 | 7 | 13 | |
| Methionine | 0.013 g/100 g | 0.013 | 7 | 13 | |
| Phenylalanine | 0.047 g/100 g | 0.047 | 7 | 13 | |
| Proline | 0.157 g/100 g | 0.157 | 7 | 13 | |
| Serine | 0.051 g/100 g | 0.051 | 7 | 13 | |
| Threonine | 0.055 g/100 g | 0.055 | 7 | 13 | |
| Tryptophan | 0.005 g/100 g | 0.005 | 7 | 13 | |
| Tyrosine | 0.01 g/100 g | 0.01 | 7 | 13 | |
| Valine | 0.071 g/100 g | 0.071 | 7 | 13 | |
| Nitrogen, total | 0.4 g/100 g | 0.4 | 2 | 2 |
Data source · Reference
Data source
- Formelberechnung
- Aggregation
- Literatur
- Analyse
- Übernommener Wert
- Logische Null
- Nährstoffdatenbank
- Musterberechnung
Reference
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- Converted value from: Public Health England, Nutrient analysis of fruits and vegetables. 2017#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
- Public Health England, Nutrient analysis of fruits and vegetables. 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#Public Health England, Nutrient analysis of fruits and vegetables. 2017
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- Converted value from: Public Health England, Nutrient analysis of fruits and vegetables. 2017#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
- Public Health England, Nutrient analysis of fruits and vegetables. 2017#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#Public Health England, Nutrient analysis of fruits and vegetables. 2017
- 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
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- Converted value from: Public Health England, Nutrient analysis of fruits and vegetables. 2017
- Bennett, L. E., et al.; Micronutrient mineral and folate content of Australian and imported dried fruit products.; Critical Reviews in Food Science and Nutrition; 2011; 51; 1#Public Health England, Nutrient analysis of fruits and vegetables. 2017
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- Public Health England, Nutrient analysis of fruits and vegetables. 2017#Bennett, L. E., et al.; Micronutrient mineral and folate content of Australian and imported dried fruit products.; Critical Reviews in Food Science and Nutrition; 2011; 51; 1
- 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#Bennett, L. E., et al.; Micronutrient mineral and folate content of Australian and imported dried fruit products.; Critical Reviews in Food Science and Nutrition; 2011; 51; 1#Public Health England, Nutrient analysis of fruits and vegetables. 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
- 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#Bennett, L. E., et al.; Micronutrient mineral and folate content of Australian and imported dried fruit products.; Critical Reviews in Food Science and Nutrition; 2011; 51; 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#Public Health England, Nutrient analysis of fruits and vegetables. 2017
- Public Health England, Nutrient analysis of fruits and vegetables. 2017#Bennett, L. E., et al.; Micronutrient mineral and folate content of Australian and imported dried fruit products.; Critical Reviews in Food Science and Nutrition; 2011; 51; 1#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
- The New Zealand Institute for Plant & Food Research Limited and Ministry of Health, New Zealand Food Composition Database 2024
- 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#Public Health England, Nutrient analysis of fruits and vegetables. 2017#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#Bennett, L. E., et al.; Micronutrient mineral and folate content of Australian and imported dried fruit products.; Critical Reviews in Food Science and Nutrition; 2011; 51; 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#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#Bennett, L. E., et al.; Micronutrient mineral and folate content of Australian and imported dried fruit products.; Critical Reviews in Food Science and Nutrition; 2011; 51; 1#Public Health England, Nutrient analysis of fruits and vegetables. 2017
- 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#Public Health England, Nutrient analysis of fruits and vegetables. 2017
- Public Health England, Nutrient analysis of fruits and vegetables. 2017#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#Duran, A., et al.; Trace element levels in some dried fruit samples from Turkey.; International Journal of Food Sciences and Nutrition; 2008; 59; 42954#Bennett, L. E., et al.; Micronutrient mineral and folate content of Australian and imported dried fruit products.; Critical Reviews in Food Science and Nutrition; 2011; 51; 1#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
- Duran, A., et al.; Trace element levels in some dried fruit samples from Turkey.; International Journal of Food Sciences and Nutrition; 2008; 59; 42954#Public Health England, Nutrient analysis of fruits and vegetables. 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#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
- 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#Bennett, L. E., et al.; Micronutrient mineral and folate content of Australian and imported dried fruit products.; Critical Reviews in Food Science and Nutrition; 2011; 51; 1
- Leibniz-Institut für Lebensmittel-Systembiologie; SFK Online Version; 2016
- Public Health England, Nutrient analysis of fruits and vegetables. 2017#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
- 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#Converted value from: Public Health England, Nutrient analysis of fruits and vegetables. 2017
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.