Chard/leaf beet, raw
All nutrient values refer to 100 g.
- Energy (kilocalorie)
- 17 kcal
- Energy (kilojoule)
- 72 kJ
- Protein (Nx6.25)
- 1.85 g
- Fat
- 0.28 g
- Carbohydrate, available
- 0.872 g
- Fibre, dietary, total
- 1.8 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) | 72 kJ/100 g | 72 | 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) | 17 kcal/100 g | 17 | 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 | 92.3 g/100 g | 92.3 | 2 | 1 | |
| Protein (Nx6.25) | 1.85 g/100 g | 1.85 | 2 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fat | 0.28 g/100 g | 0.28 | 3 | 3 | |
| Carbohydrate, available | 0.872 g/100 g | 0.872 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Fibre, dietary, total | 1.8 g/100 g | 1.8 | 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 | 0.062 g/100 g | 0.062 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Ash | 1.68 g/100 g | 1.68 | 3 | 3 | |
| Vitamin A, retinol equivalents (RE) | 483 µg/100 g | 483 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, retinol activity equivalents (RAE) | 242 µg/100 g | 242 | 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 | 2,900 µg/100 g | 2900 | 6 | 4 | |
| Carotenoids, excluding beta-carotene | 0 µg/100 g | 0 | 6 | 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 | 5 | — | |
| Vitamin D2 (ergocalciferol) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin E (alpha-tocopherol) | 0.716 mg/100 g | 0.716 | 6 | 6 | VITE[mg] = TOCPHA[mg] |
| Alpha-tocopherol | 0.716 mg/100 g | 0.716 | 6 | 7 | |
| Beta-tocopherol | 0.0062 mg/100 g | 0.0062 | 4 | — | |
| Gamma-tocopherol | 0.129 mg/100 g | 0.129 | 6 | 7 | |
| Delta-tocopherol | 0.0038 mg/100 g | 0.0038 | 4 | — | |
| Alpha-tocotrienol | 0 mg/100 g | 0 | 4 | — | |
| Vitamin K | 830 µg/100 g | 830 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (phylloquinone) | 830 µg/100 g | 830 | 6 | 8 | |
| Vitamin K2 (menaquinone) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B1 (thiamine) | 0.04 mg/100 g | 0.04 | 6 | 9 | |
| Vitamin B2 (riboflavin) | 0.04 mg/100 g | 0.04 | 6 | 9 | |
| Niacin equivalents | 1.15 mg/100 g | 1.15 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 0.65 mg/100 g | 0.65 | 3 | 3 | |
| Pantothenic acid | 0.17 mg/100 g | 0.17 | 3 | 3 | |
| Vitamin B6 | 81.28 µg/100 g | 81.28 | 4 | — | |
| Biotin | 0.1 µg/100 g | 0.1 | 4 | — | |
| Folate equivalent | 161 µg/100 g | 161 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folate | 161 µg/100 g | 161 | 2 | 10 | |
| Folic acid, synthetic | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B12 (cobalamin) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin C | 39 mg/100 g | 39 | 3 | 3 | |
| Salt (sodium chloride) | 0.5422 g/100 g | 0.5422 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Sodium | 216.9 mg/100 g | 216.9 | 2 | 11 | |
| Chloride | 54 mg/100 g | 54 | 4 | — | |
| Potassium | 355.3 mg/100 g | 355.3 | 2 | 12 | |
| Calcium | 76.7 mg/100 g | 76.7 | 2 | 13 | |
| Magnesium | 66.1 mg/100 g | 66.1 | 2 | 12 | |
| Phosphorus | 39 mg/100 g | 39 | 3 | 3 | |
| Sulphur | — mg/100 g | - | — | — | |
| Iron | 2.694 mg/100 g | 2.694 | 2 | 14 | |
| Zinc | 0.324 mg/100 g | 0.324 | 2 | 15 | |
| Iodide | 4 µg/100 g | 4 | 4 | — | |
| Copper | 60 µg/100 g | 60 | 6 | 16 | |
| Manganese | 840 µg/100 g | 840 | 4 | — | |
| Fluoride | 75 µg/100 g | 75 | 4 | — | |
| Chromium | 10 µg/100 g | 10 | 4 | — | |
| Molybdenum | — µg/100 g | - | — | — | |
| Acetic acid | 0.00355 g/100 g | 0.00355 | 4 | — | |
| Citric acid | 0.012 g/100 g | 0.012 | 4 | — | |
| Lactic acid | 0 g/100 g | 0 | 5 | — | |
| Malic acid | 0.046 g/100 g | 0.046 | 4 | — | |
| Tartaric acid | 0 g/100 g | 0 | 5 | — | |
| 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 | 0.48 g/100 g | 0.48 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 0.21 g/100 g | 0.21 | 3 | 3 | |
| Fructose | 0.27 g/100 g | 0.27 | 3 | 3 | |
| Galactose | — g/100 g | - | — | — | |
| Disaccharides, total | 0.21 g/100 g | 0.21 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Sucrose | 0.21 g/100 g | 0.21 | 3 | 3 | |
| Maltose | 0 g/100 g | 0 | 4 | — | |
| Lactose | 0 g/100 g | 0 | 5 | — | |
| Sugars (mono- and disaccharides), total | 0.69 g/100 g | 0.69 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharides, available | — g/100 g | - | — | — | |
| Starch (starch, glycogen, dextrins) | 0.182 g/100 g | 0.182 | 4 | — | |
| Fibre, low molecular weight | — g/100 g | - | — | — | |
| Fibre, high molecular weight | 1.8 g/100 g | 1.8 | 7 | — | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Fibre, water-insoluble | 1.3 g/100 g | 1.3 | 7 | — | |
| Fibre, water-soluble | 0.5 g/100 g | 0.5 | 7 | — | |
| Fibre, high molecular weight, water-soluble | — g/100 g | - | — | — | |
| Fibre, high molecular weight, water-insoluble | — g/100 g | - | — | — | |
| Fatty acids, saturated, total | 0.028 g/100 g | 0.028 | 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) | 0.027 g/100 g | 0.027 | 7 | — | |
| Fatty acid C17:0 (margaric acid) | — g/100 g | - | — | — | |
| Fatty acid C18:0 (stearic acid) | 0.001 g/100 g | 0.001 | 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 | 0.014 g/100 g | 0.014 | 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) | 0.005 g/100 g | 0.005 | 7 | — | |
| Fatty acid C18:1 n-7 cis (vaccenic acid) | — g/100 g | - | — | — | |
| Fatty acid C18:1 n-9 cis (oleic acid) | 0.009 g/100 g | 0.009 | 7 | — | |
| 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 | 0.151 g/100 g | 0.151 | 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 | 0.125 g/100 g | 0.125 | 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) | 0.125 g/100 g | 0.125 | 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 | 0.026 g/100 g | 0.026 | 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) | 0.026 g/100 g | 0.026 | 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 | 0.6 g/100 g | 0.6 | 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 | 0.053 g/100 g | 0.053 | 3 | 3 | |
| Aspartic acid, including asparagine | — g/100 g | - | — | — | |
| Cysteine | 0.037 g/100 g | 0.037 | 7 | — | |
| Glutamic acid, including glutamine | — g/100 g | - | — | — | |
| Glycine | — g/100 g | - | — | — | |
| Histidine | 0.027 g/100 g | 0.027 | 3 | 3 | |
| Isoleucine | 0.091 g/100 g | 0.091 | 3 | 3 | |
| Leucine | 0.12 g/100 g | 0.12 | 3 | 3 | |
| Lysine | 0.084 g/100 g | 0.084 | 3 | 3 | |
| Methionine | 0.006 g/100 g | 0.006 | 3 | 3 | |
| Phenylalanine | 0.07 g/100 g | 0.07 | 3 | 3 | |
| Proline | — g/100 g | - | — | — | |
| Serine | — g/100 g | - | — | — | |
| Threonine | 0.088 g/100 g | 0.088 | 3 | 3 | |
| Tryptophan | 0.03 g/100 g | 0.03 | 7 | — | |
| Tyrosine | 0.059 g/100 g | 0.059 | 7 | — | |
| Valine | 0.084 g/100 g | 0.084 | 3 | 3 | |
| Nitrogen, total | 0.296 g/100 g | 0.296 | 2 | 17 |
Data source · Reference
Data source
- Formelberechnung
- Aggregation
- Nährstoffdatenbank
- Übernommener Wert
- Logische Null
- Literatur
- Musterberechnung
Reference
- Colonna, E., et al.; Nutritional quality of ten leafy vegetables harvested at two light intensities.; Food Chemistry; 2016; 199#Iwatani, Y., et al.; Determination of folate contents in some Australian vegetables.; Journal of Food Composition and Analysis; 2003; 16; 1#Fajardo, V., et al.; Folate content in fresh-cut vegetable packed products by 96-well microtiter plate microbiological assay.; Food Chemistry; 2015; 169
- Converted value from: Daiss, N., et al.; The effect of three organic pre-harvest treatments on Swiss chard (Beta vulgaris L. var. cycla L.) quality.; European Food Research and Technology; 2008; 226; 3#Converted value from: Daiss, N., et al.; Changes in postharvest quality of swiss chard grown using 3 organic preharvest treatments.; Journal of Food Science; 2008; 73; 6#Converted value from: Colonna, E., et al.; Nutritional quality of ten leafy vegetables harvested at two light intensities.; Food Chemistry; 2016; 199
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Dias, M. G., et al.; Carotenoids in traditional Portuguese fruits and vegetables.; Food Chemistry; 2009; 113; 3
- Converted value from: Dias, M. G., et al.; Carotenoids in traditional Portuguese fruits and vegetables.; Food Chemistry; 2009; 113; 3
- 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
- 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
- Ferland G. and Sadowski J.A.; Vitamin K1 (Phylloquinone) Content of Green Vegetables: Effects of Plant Maturation and Geographical Growth Location; J Agric. Food Chem.; 1992; 40; 10
- Mondragon-Portocarrero, A. D., et al.; Development and Validation of an HPLC Method for the Determination of Thiamine and Riboflavin in Green Leafy Vegetables Using Clara-Diastase.; Journal of Food Science ; 2011; 76; 4
- Converted value from: Yon M.,Hyun T.H.; Folate content of foods commonly consumed in Korea measured after trienzyme extraction; Nutrition Research; 2003; 23#Iwatani, Y., et al.; Determination of folate contents in some Australian vegetables.; Journal of Food Composition and Analysis; 2003; 16; 1#Fajardo, V., et al.; Folate content in fresh-cut vegetable packed products by 96-well microtiter plate microbiological assay.; Food Chemistry; 2015; 169
- Santos, J., et al. ; Multi-elemental analysis of ready-to-eat "baby leaf" vegetables using microwave digestion and high-resolution continuum source atomic absorption spectrometry; Food Chemistry; 2014; 151#Daiss, N., et al.; The effect of three organic pre-harvest treatments on Swiss chard (Beta vulgaris L. var. cycla L.) quality.; European Food Research and Technology; 2008; 226; 3
- Santos, J., et al. ; Multi-elemental analysis of ready-to-eat "baby leaf" vegetables using microwave digestion and high-resolution continuum source atomic absorption spectrometry; Food Chemistry; 2014; 151#Daiss, N., et al.; The effect of three organic pre-harvest treatments on Swiss chard (Beta vulgaris L. var. cycla L.) quality.; European Food Research and Technology; 2008; 226; 3#Colonna, E., et al.; Nutritional quality of ten leafy vegetables harvested at two light intensities.; Food Chemistry; 2016; 199
- Colonna, E., et al.; Nutritional quality of ten leafy vegetables harvested at two light intensities.; Food Chemistry; 2016; 199#Santos, J., et al. ; Multi-elemental analysis of ready-to-eat "baby leaf" vegetables using microwave digestion and high-resolution continuum source atomic absorption spectrometry; Food Chemistry; 2014; 151#Daiss, N., et al.; The effect of three organic pre-harvest treatments on Swiss chard (Beta vulgaris L. var. cycla L.) quality.; European Food Research and Technology; 2008; 226; 3
- Daiss, N., et al.; The effect of three organic pre-harvest treatments on Swiss chard (Beta vulgaris L. var. cycla L.) quality.; European Food Research and Technology; 2008; 226; 3#Santos, J., et al. ; Multi-elemental analysis of ready-to-eat "baby leaf" vegetables using microwave digestion and high-resolution continuum source atomic absorption spectrometry; Food Chemistry; 2014; 151#Bagdatlioglu, N., et al.; Heavy metal levels in leafy vegetables and some selected fruits.; Journal fur Verbraucherschutz und Lebensmittelsicherheit; 2010; 5; 3
- Terrés, C, Navarro, M, Martín-Lagos, F, Giménez, R, López, H, López, MC; Zinc levels in foods from southeastern Spain: relationship to daily dietary intake; Food Additives and Contaminants; 2001; 8; 18#Santos, J., et al. ; Multi-elemental analysis of ready-to-eat "baby leaf" vegetables using microwave digestion and high-resolution continuum source atomic absorption spectrometry; Food Chemistry; 2014; 151#Bagdatlioglu, N., et al.; Heavy metal levels in leafy vegetables and some selected fruits.; Journal fur Verbraucherschutz und Lebensmittelsicherheit; 2010; 5; 3
- Santos, J., et al. ; Multi-elemental analysis of ready-to-eat "baby leaf" vegetables using microwave digestion and high-resolution continuum source atomic absorption spectrometry; Food Chemistry; 2014; 151
- Converted value from: Colonna, E., et al.; Nutritional quality of ten leafy vegetables harvested at two light intensities.; Food Chemistry; 2016; 199#Converted value from: Daiss, N., et al.; The effect of three organic pre-harvest treatments on Swiss chard (Beta vulgaris L. var. cycla L.) quality.; European Food Research and Technology; 2008; 226; 3#Converted value from: Daiss, N., et al.; Changes in postharvest quality of swiss chard grown using 3 organic preharvest treatments.; Journal of Food Science; 2008; 73; 6
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.