Butterhead lettuce raw
All nutrient values refer to 100 g.
- Energy (kilocalorie)
- 18 kcal
- Energy (kilojoule)
- 76 kJ
- Protein (Nx6.25)
- 1.5 g
- Fat
- 0.22 g
- Carbohydrate, available
- 1.7 g
- Fibre, dietary, total
- 1.4 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) | 76 kJ/100 g | 76 | 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) | 18 kcal/100 g | 18 | 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 | 95.435 g/100 g | 95.435 | 2 | — | |
| Protein (Nx6.25) | 1.5 g/100 g | 1.5 | 3 | 1 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fat | 0.22 g/100 g | 0.22 | 4 | 2 | |
| Carbohydrate, available | 1.7 g/100 g | 1.7 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Fibre, dietary, total | 1.4 g/100 g | 1.4 | 2 | — | 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 | 0.196 g/100 g | 0.196 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Ash | 0.88 g/100 g | 0.88 | 2 | — | |
| Vitamin A, retinol equivalents (RE) | 365 µg/100 g | 365 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, retinol activity equivalents (RAE) | 182 µg/100 g | 182 | 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 | 1,994 µg/100 g | 1994 | 6 | 3 | |
| Carotenoids, excluding beta-carotene | 388 µg/100 g | 388 | 6 | 4 | |
| 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) | 0.237 mg/100 g | 0.237 | 6 | 5 | VITE[mg] = TOCPHA[mg] |
| Alpha-tocopherol | 0.237 mg/100 g | 0.237 | 6 | 6 | |
| Beta-tocopherol | — mg/100 g | <LOD | 3 | 7 | |
| Gamma-tocopherol | 0.419 mg/100 g | 0.419 | 6 | 8 | |
| Delta-tocopherol | — mg/100 g | <LOD | 3 | 7 | |
| Alpha-tocotrienol | — mg/100 g | <LOD | 3 | 7 | |
| Vitamin K | 116 µg/100 g | 116 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (phylloquinone) | 116 µg/100 g | 116 | 6 | 9 | |
| Vitamin K2 (menaquinone) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B1 (thiamine) | 0.047 mg/100 g | 0.047 | 2 | — | |
| Vitamin B2 (riboflavin) | 0.032 mg/100 g | 0.032 | 2 | — | |
| Niacin equivalents | 0.503 mg/100 g | 0.503 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 0.32 mg/100 g | 0.32 | 4 | 2 | |
| Pantothenic acid | 0.11 mg/100 g | 0.11 | 4 | 2 | |
| Vitamin B6 | 56 µg/100 g | 56 | 2 | — | |
| Biotin | 2 µg/100 g | 2 | 4 | 2 | |
| Folate equivalent | 69 µg/100 g | 69 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folate | 69 µg/100 g | 69 | 6 | 10 | |
| Folic acid, synthetic | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B12 (cobalamin) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin C | 11 mg/100 g | 11 | 2 | — | |
| Salt (sodium chloride) | 0.078 g/100 g | 0.078 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Sodium | 31 mg/100 g | 31 | 6 | 11 | |
| Chloride | 57 mg/100 g | 57 | 4 | 2 | |
| Potassium | 306 mg/100 g | 306 | 2 | — | |
| Calcium | 60 mg/100 g | 60 | 6 | 12 | |
| Magnesium | 20 mg/100 g | 20 | 6 | 12 | |
| Phosphorus | 22.577 mg/100 g | 22.577 | 4 | 2 | |
| Sulphur | — mg/100 g | - | — | — | |
| Iron | 0.749 mg/100 g | 0.749 | 6 | 13 | |
| Zinc | 0.3 mg/100 g | 0.3 | 6 | 14 | |
| Iodide | 1.817 µg/100 g | 1.817 | 4 | 2 | |
| Copper | 44 µg/100 g | 44 | 6 | 15 | |
| Manganese | 380 µg/100 g | 380 | 6 | 16 | |
| Fluoride | 23 µg/100 g | 23 | 4 | 2 | |
| Chromium | 1 µg/100 g | 1 | 3 | 17 | |
| Molybdenum | 3.295 µg/100 g | 3.295 | 3 | 18 | |
| Acetic acid | — g/100 g | - | — | — | |
| Citric acid | 0.02 g/100 g | 0.02 | 3 | 19 | |
| Lactic acid | 0 g/100 g | 0 | 5 | — | |
| Malic acid | 0.168 g/100 g | 0.168 | 3 | 19 | |
| Tartaric acid | 0.008 g/100 g | 0.008 | 3 | 19 | |
| 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, total | 1.6 g/100 g | 1.6 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 0.82 g/100 g | 0.82 | 3 | 20 | |
| Fructose | 0.8 g/100 g | 0.8 | 3 | 20 | |
| Galactose | — g/100 g | - | — | — | |
| Disaccharides, total | 0.105 g/100 g | 0.105 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Sucrose | 0.105 g/100 g | 0.105 | 4 | 2 | |
| Maltose | — g/100 g | - | — | — | |
| Lactose | 0 g/100 g | 0 | 5 | — | |
| Sugars (mono- and disaccharides), total | 1.7 g/100 g | 1.7 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharides, available | — g/100 g | - | — | — | |
| Starch (starch, glycogen, dextrins) | 0.028 g/100 g | 0.028 | 4 | 2 | |
| Fibre, low molecular weight | — g/100 g | - | — | — | |
| Fibre, high molecular weight | 1.44 g/100 g | 1.44 | 4 | 21 | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Fibre, water-insoluble | 1.24 g/100 g | 1.24 | 4 | 2 | |
| Fibre, water-soluble | 0.2 g/100 g | 0.2 | 4 | 2 | |
| Fibre, high molecular weight, water-soluble | — g/100 g | - | — | — | |
| Fibre, high molecular weight, water-insoluble | — g/100 g | - | — | — | |
| Fatty acids, saturated, total | 0.038 g/100 g | 0.038 | 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) | — g/100 g | - | — | — | |
| Fatty acid C15:0 (pentadecylic acid) | — g/100 g | - | — | — | |
| Fatty acid C16:0 (palmitic acid) | 0.034 g/100 g | 0.034 | 4 | 2 | |
| Fatty acid C17:0 (margaric acid) | — g/100 g | - | — | — | |
| Fatty acid C18:0 (stearic acid) | 0.0039 g/100 g | 0.0039 | 4 | 2 | |
| 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 | 0.006 g/100 g | 0.006 | 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) | 0.001 g/100 g | 0.001 | 4 | 2 | |
| Fatty acid C18:1 n-7 cis (vaccenic acid) | — g/100 g | - | — | — | |
| Fatty acid C18:1 n-9 cis (oleic acid) | 0.0052 g/100 g | 0.0052 | 4 | 2 | |
| 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 | 0.123 g/100 g | 0.123 | 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 | 0.071 g/100 g | 0.071 | 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) | 0.071 g/100 g | 0.071 | 4 | 2 | |
| 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 | 0.052 g/100 g | 0.052 | 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) | 0.052 g/100 g | 0.052 | 4 | 2 | |
| 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 | 0.437 g/100 g | 0.437 | 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 | — g/100 g | - | — | — | |
| Arginine | 0.062 g/100 g | 0.062 | 4 | 2 | |
| Aspartic acid, including asparagine | — g/100 g | - | — | — | |
| Cysteine | — g/100 g | - | — | — | |
| Glutamic acid, including glutamine | — g/100 g | - | — | — | |
| Glycine | — g/100 g | - | — | — | |
| Histidine | 0.021 g/100 g | 0.021 | 4 | 2 | |
| Isoleucine | 0.07 g/100 g | 0.07 | 4 | 2 | |
| Leucine | 0.077 g/100 g | 0.077 | 4 | 2 | |
| Lysine | 0.07 g/100 g | 0.07 | 4 | 2 | |
| Methionine | 0.012 g/100 g | 0.012 | 4 | 2 | |
| Phenylalanine | 0.054 g/100 g | 0.054 | 4 | 2 | |
| Proline | — g/100 g | - | — | — | |
| Serine | — g/100 g | - | — | — | |
| Threonine | 0.056 g/100 g | 0.056 | 4 | 2 | |
| Tryptophan | 0.011 g/100 g | 0.011 | 4 | 2 | |
| Tyrosine | 0.034 g/100 g | 0.034 | 4 | 2 | |
| Valine | 0.066 g/100 g | 0.066 | 4 | 2 | |
| Nitrogen, total | 0.24 g/100 g | 0.24 | 3 | 1 |
Data source · Reference
Data source
- Formelberechnung
- Analyse
- Literatur
- Nährstoffdatenbank
- Logische Null
- Aggregation
Reference
- 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
- Durazzo, A., et al.; Antioxidants in Italian head lettuce (lactuca sativa var. capitatal.) Grown in organic and conventional systems under greenhouse conditions.; Journal of Food Biochemistry; 2014; 38#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#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#Niizu PY, Rodriguez-Amaya DB; New data on the carotenoid composition of raw salad vegetables.; Journal of Food Composition and Analysis; 2005; 18; 8
- 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: 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: Cruz, R. and S. Casal; Validation of a fast and accurate chromatographic method for detailed quantification of vitamin E in green leafy vegetables; Food Chemistry; 2013; 141#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#Cruz, R. and S. Casal; Validation of a fast and accurate chromatographic method for detailed quantification of vitamin E in green leafy vegetables; Food Chemistry; 2013; 141
- 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
- Cruz, R. and S. Casal; Validation of a fast and accurate chromatographic method for detailed quantification of vitamin E in green leafy vegetables; Food Chemistry; 2013; 141#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
- Damon M., Zhang N.Z., Haytowitz D.B., Booth S.L.; Phylloquinone (vitamin K1) content of vegetables; Journal of Food Composition and Analysis; 2005; 18#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
- Müller H.; Bestimmung der Folsäure-Gehalte von Gemüse und Obst mit Hilfe der Hochleistungsflüssigchromatographie (HPLC); Z Lebensm Unters Forsch; 1993; 196#Hefni, M., et al.; Folate content in foods commonly consumed in Egypt.; Food Chemistry; 2010; 121; 2#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#Johansson M., Jägerstad M.,Frolich W.; Folates in lettuce: a pilot study; Scandinavian Journal of Food and Nutrition; 2007; 51; 1
- Kawashima, L. M. and L. M. Valente Soares; Mineral profile of raw and cooked leafy vegetables consumed in Southern Brazil.; Journal of Food Composition and Analysis; 2003; 16; 5#Pinto, E., et al. ; Changes in macrominerals, trace elements and pigments content during lettuce (Lactuca sativa L.) growth: Influence of soil composition.; Food Chemistry; 2014; 152
- Pinto, E., et al. ; Changes in macrominerals, trace elements and pigments content during lettuce (Lactuca sativa L.) growth: Influence of soil composition.; Food Chemistry; 2014; 152#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#Kawashima, L. M. and L. M. Valente Soares; Mineral profile of raw and cooked leafy vegetables consumed in Southern Brazil.; Journal of Food Composition and Analysis; 2003; 16; 5
- Kawashima, L. M. and L. M. Valente Soares; Mineral profile of raw and cooked leafy vegetables consumed in Southern Brazil.; Journal of Food Composition and Analysis; 2003; 16; 5#Pinto, E., et al. ; Changes in macrominerals, trace elements and pigments content during lettuce (Lactuca sativa L.) growth: Influence of soil composition.; Food Chemistry; 2014; 152#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
- Pinto, E., et al. ; Changes in macrominerals, trace elements and pigments content during lettuce (Lactuca sativa L.) growth: Influence of soil composition.; Food Chemistry; 2014; 152#Kawashima, L. M. and L. M. Valente Soares; Mineral profile of raw and cooked leafy vegetables consumed in Southern Brazil.; Journal of Food Composition and Analysis; 2003; 16; 5#Converted value from: BVL; Lebensmittel Monitoring 2010; 2010#Converted value from: BVL; Lebensmittel Monitoring 2013; 2013#Converted value from: BVL; Lebensmittel Monitoring 2004; 2004#Converted value from: BVL; Lebensmittel Monitoring 2007; 2007#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 2013; 2013#Converted value from: BVL; Lebensmittel Monitoring 2004; 2004#Converted value from: BVL; Lebensmittel Monitoring 2007; 2007#Converted value from: BVL; Lebensmittel Monitoring 2010; 2010#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#Pinto, E., et al. ; Changes in macrominerals, trace elements and pigments content during lettuce (Lactuca sativa L.) growth: Influence of soil composition.; Food Chemistry; 2014; 152
- Converted value from: BVL; Lebensmittel Monitoring 2013; 2013#Pinto, E., et al. ; Changes in macrominerals, trace elements and pigments content during lettuce (Lactuca sativa L.) growth: Influence of soil composition.; Food Chemistry; 2014; 152#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
- Pinto, E., et al. ; Changes in macrominerals, trace elements and pigments content during lettuce (Lactuca sativa L.) growth: Influence of soil composition.; Food Chemistry; 2014; 152
- Herrmann K.; Die Säuren der Gemüsearten; Ernährungs-Umschau; 1989; 36; 6
- 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
- Converted value from: Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.