BLS 4.0 · G102100

Endive/escarole, raw

All nutrient values refer to 100 g.

Energy (kilocalorie)
13 kcal
Energy (kilojoule)
55 kJ
Protein (Nx6.25)
1.25 g
Fat
0.2 g
Carbohydrate, available
0.83 g
Fibre, dietary, total
1.22 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)55 kJ/100 g551—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)13 kcal/100 g131—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
Water94.185 g/100 g94.18521
Protein (Nx6.25)1.25 g/100 g1.2532PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated
Fat0.2 g/100 g0.233
Carbohydrate, available0.83 g/100 g0.831—CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated
Fibre, dietary, total1.22 g/100 g1.2234FIBT[g]=FIBHMW[g]+FIBLMW[g] OR FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated
Alcohol (Ethanol)0 g/100 g04—
Organic acids, total0.227 g/100 g0.2271—OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated
Ash0.9 g/100 g0.95—
Vitamin A, retinol equivalents (RE)458 µg/100 g4581—VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated
Vitamin A, retinol activity equivalents (RAE)229 µg/100 g2291—VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated
Retinol0 µg/100 g04—
Beta-carotene2,645 µg/100 g264525
Carotenoids, excluding beta-carotene200 µg/100 g20066
Vitamin D0 µg/100 g01—VITD[µg]=ERGCAL[µg]+CHOCAL[µg]teilweise berechnet / partially calculated
Vitamin D3 (cholecalciferol)0 µg/100 g04—
Vitamin D2 (ergocalciferol)0 µg/100 g04—
Vitamin E (alpha-tocopherol)0.237 mg/100 g0.2377—VITE[mg] = TOCPHA[mg]
Alpha-tocopherol0.237 mg/100 g0.2377—
Beta-tocopherol0 mg/100 g07—
Gamma-tocopherol0.419 mg/100 g0.4197—
Delta-tocopherol0 mg/100 g07—
Alpha-tocotrienol0 mg/100 g07—
Vitamin K116 µg/100 g1161—VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated
Vitamin K1 (phylloquinone)116 µg/100 g1167—
Vitamin K2 (menaquinone)0 µg/100 g04—
Vitamin B1 (thiamine)0.057 mg/100 g0.0575—
Vitamin B2 (riboflavin)0.038 mg/100 g0.0385—
Niacin equivalents0.493 mg/100 g0.4931—NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated
Niacin0.41 mg/100 g0.4133
Pantothenic acid0.11 mg/100 g0.117—
Vitamin B658 µg/100 g585—
Biotin2 µg/100 g27—
Folate equivalent71 µg/100 g711—FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated
Folate71 µg/100 g7127
Folic acid, synthetic0 µg/100 g04—
Vitamin B12 (cobalamin)0 µg/100 g04—
Vitamin C9.8 mg/100 g9.85—
Salt (sodium chloride)0.108 g/100 g0.1081—NACL[g] = NA[g]*2.5immer berechnet / always calculated
Sodium43 mg/100 g4333
Chloride71 mg/100 g7133
Potassium230 mg/100 g2305—
Calcium54 mg/100 g5433
Magnesium10 mg/100 g1033
Phosphorus54.3 mg/100 g54.333
Sulphur— mg/100 g-——
Iron1.4 mg/100 g1.433
Zinc0.22 mg/100 g0.2228
Iodide2.875 µg/100 g2.87533
Copper56 µg/100 g5629
Manganese150 µg/100 g150210
Fluoride23 µg/100 g237—
Chromium1 µg/100 g17—
Molybdenum3.295 µg/100 g3.2957—
Acetic acid— g/100 g-——
Citric acid0.054 g/100 g0.054611
Lactic acid0 g/100 g04—
Malic acid0.167 g/100 g0.167611
Tartaric acid0.006 g/100 g0.006611
Polyols, total— g/100 g-——POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated
Mannitol— g/100 g-——
Sorbitol— g/100 g-——
Xylitol— g/100 g-——
Monosaccharides, total0.68 g/100 g0.681—MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated
Glucose0.45 g/100 g0.45612
Fructose0.23 g/100 g0.23612
Galactose— g/100 g-——
Disaccharides, total0.15 g/100 g0.151—DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated
Sucrose0.15 g/100 g0.1533
Maltose— g/100 g-——
Lactose0 g/100 g04—
Sugars (mono- and disaccharides), total0.83 g/100 g0.831—SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated
Oligosaccharides, available— g/100 g-——
Starch (starch, glycogen, dextrins)— g/100 g<LOD or <LOQ33
Fibre, low molecular weight— g/100 g-——
Fibre, high molecular weight1.22 g/100 g1.2234FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated
Fibre, water-insoluble1.04 g/100 g1.0433
Fibre, water-soluble0.18 g/100 g0.1833
Fibre, high molecular weight, water-soluble— g/100 g-——
Fibre, high molecular weight, water-insoluble— g/100 g-——
Fatty acids, saturated, total0.035 g/100 g0.0351—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)— g/100 g-——
Fatty acid C15:0 (pentadecylic acid)— g/100 g-——
Fatty acid C16:0 (palmitic acid)0.031 g/100 g0.0318—
Fatty acid C17:0 (margaric acid)— g/100 g-——
Fatty acid C18:0 (stearic acid)0.004 g/100 g0.0048—
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, total0.006 g/100 g0.0061—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)0.001 g/100 g0.0018—
Fatty acid C18:1 n-7 cis (vaccenic acid)— g/100 g-——
Fatty acid C18:1 n-9 cis (oleic acid)0.005 g/100 g0.0058—
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, total0.112 g/100 g0.1121—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), total0.065 g/100 g0.0651—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)0.065 g/100 g0.0658—
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 g04—
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 g04—
Fatty acids, polyunsaturated, n-6 (omega-6), total0.047 g/100 g0.0471—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)0.047 g/100 g0.0478—
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-——
Cholesterol0 mg/100 g04—
Amino acids, essential, total0.44 g/100 g0.441—AAE9[g] = ILE[g] + LEU[g] + LYS[g] + MET[g] + PHE[g] + THR[g] + TRP[g] + VAL[g]+HIS[g]immer berechnet / always calculated
Alanine0.062 g/100 g0.06232
Arginine0.062 g/100 g0.06232
Aspartic acid, including asparagine0.13 g/100 g0.1332
Cysteine0.01 g/100 g0.0132
Glutamic acid, including glutamine0.166 g/100 g0.16632
Glycine0.058 g/100 g0.05832
Histidine0.023 g/100 g0.02332
Isoleucine0.072 g/100 g0.07232
Leucine0.098 g/100 g0.09832
Lysine0.063 g/100 g0.06332
Methionine0.014 g/100 g0.01432
Phenylalanine0.053 g/100 g0.05332
Proline0.059 g/100 g0.05932
Serine0.049 g/100 g0.04932
Threonine0.05 g/100 g0.0532
Tryptophan0.005 g/100 g0.00532
Tyrosine0.04 g/100 g0.0432
Valine0.063 g/100 g0.06332
Nitrogen, total0.28 g/100 g0.2834
Data source · Reference

Data source

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

Reference

  1. Fajardo, V., et al.; Folate content in fresh-cut vegetable packed products by 96-well microtiter plate microbiological assay.; Food Chemistry; 2015; 169#Mentel, I., et al.; Healthy properties of endive (Cichorium endivia L.) depending on the variety and vegetative of season.; Journal of Microbiology, Biotechnology and Food; 2015; S3
  2. US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019
  3. Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
  4. Converted value from: Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
  5. Kobori, C. N. and D. B. Rodriguez Amaya; Uncultivated Brazilian green leaves are richer sources of carotenoids than are commercially produced leafy vegetables.; Food and Nutrition Bulletin; 2008; 29; 4#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
  6. Converted value from: 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
  7. 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#Johansson M., Jägerstad M.,Frolich W.; Folates in lettuce: a pilot study; Scandinavian Journal of Food and Nutrition; 2007; 51; 1#Fajardo, V., et al.; Folate content in fresh-cut vegetable packed products by 96-well microtiter plate microbiological assay.; Food Chemistry; 2015; 169#Müller H.; Bestimmung der Folsäure-Gehalte von Gemüse und Obst mit Hilfe der Hochleistungsflüssigchromatographie (HPLC); Z Lebensm Unters Forsch; 1993; 196
  8. Converted value from: BVL; Lebensmittel Monitoring 2014; 2014#Converted value from: BVL; Lebensmittel Monitoring 2011; 2011#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
  9. Converted value from: BVL; Lebensmittel Monitoring 2011; 2011#Converted value from: BVL; Lebensmittel Monitoring 2014; 2014#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
  10. Converted value from: BVL; Lebensmittel Monitoring 2014; 2014#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
  11. Herrmann K.; Die Säuren der Gemüsearten; Ernährungs-Umschau; 1989; 36; 6
  12. 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

Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.