Parsley leaf raw
All nutrient values refer to 100 g.
- Energy (kilocalorie)
- 33 kcal
- Energy (kilojoule)
- 139 kJ
- Protein (Nx6.25)
- 4.088 g
- Fat
- 0.36 g
- Carbohydrate, available
- 1.31 g
- Fibre, dietary, total
- 4.25 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) | 139 kJ/100 g | 139 | 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) | 33 kcal/100 g | 33 | 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 | 84.85 g/100 g | 84.85 | 2 | 1 | |
| Protein (Nx6.25) | 4.088 g/100 g | 4.088 | 2 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fat | 0.36 g/100 g | 0.36 | 3 | 3 | |
| Carbohydrate, available | 1.31 g/100 g | 1.31 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Fibre, dietary, total | 4.25 g/100 g | 4.25 | 3 | 3 | FIBT[g]=FIBHMW[g]+FIBLMW[g] OR
FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated |
| Alcohol (Ethanol) | 0 g/100 g | 0 | 4 | — | |
| Organic acids, total | 0 g/100 g | 0 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Ash | 1.7 g/100 g | 1.7 | 2 | 4 | |
| Vitamin A, retinol equivalents (RE) | 881 µg/100 g | 881 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, retinol activity equivalents (RAE) | 441 µg/100 g | 441 | 1 | — | VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Retinol | 0 µg/100 g | 0 | 4 | — | |
| Beta-carotene | 5,042 µg/100 g | 5042 | 2 | 5 | |
| Carotenoids, excluding beta-carotene | 490 µg/100 g | 490 | 2 | 6 | |
| 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 | 4 | — | |
| Vitamin D2 (ergocalciferol) | 0 µg/100 g | 0 | 4 | — | |
| Vitamin E (alpha-tocopherol) | 0.75 mg/100 g | 0.75 | 5 | 7 | VITE[mg] = TOCPHA[mg] |
| Alpha-tocopherol | 0.75 mg/100 g | 0.75 | 5 | 8 | |
| Beta-tocopherol | — mg/100 g | <LOD | 5 | 8 | |
| Gamma-tocopherol | 0.53 mg/100 g | 0.53 | 5 | 8 | |
| Delta-tocopherol | — mg/100 g | <LOD | 5 | 8 | |
| Alpha-tocotrienol | — mg/100 g | <LOD | 5 | 8 | |
| Vitamin K | 576 µg/100 g | 576 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (phylloquinone) | 576 µg/100 g | 576 | 2 | 9 | |
| Vitamin K2 (menaquinone) | 0 µg/100 g | 0 | 4 | — | |
| Vitamin B1 (thiamine) | 0.025 mg/100 g | 0.025 | 5 | 10 | |
| Vitamin B2 (riboflavin) | 0.3 mg/100 g | 0.3 | 3 | 3 | |
| Niacin equivalents | 2.833 mg/100 g | 2.833 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 1.35 mg/100 g | 1.35 | 3 | 3 | |
| Pantothenic acid | 0.3 mg/100 g | 0.3 | 3 | 3 | |
| Vitamin B6 | 200 µg/100 g | 200 | 3 | 3 | |
| Biotin | 0.2 µg/100 g | 0.2 | 2 | 11 | |
| Folate equivalent | 148.5 µg/100 g | 148.5 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folate | 148.5 µg/100 g | 148.5 | 5 | 12 | |
| Folic acid, synthetic | 0 µg/100 g | 0 | 4 | — | |
| Vitamin B12 (cobalamin) | 0 µg/100 g | 0 | 4 | — | |
| Vitamin C | 159 mg/100 g | 159 | 3 | 3 | |
| Salt (sodium chloride) | 0.3138 g/100 g | 0.3138 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Sodium | 125.5 mg/100 g | 125.5 | 2 | 13 | |
| Chloride | 156 mg/100 g | 156 | 3 | 3 | |
| Potassium | 445 mg/100 g | 445 | 2 | 14 | |
| Calcium | 138 mg/100 g | 138 | 2 | 15 | |
| Magnesium | 38 mg/100 g | 38 | 2 | 16 | |
| Phosphorus | 87.286 mg/100 g | 87.286 | 3 | 3 | |
| Sulphur | — mg/100 g | - | — | — | |
| Iron | 3.791 mg/100 g | 3.791 | 2 | 17 | |
| Zinc | 0.83 mg/100 g | 0.83 | 2 | 18 | |
| Iodide | 3.4 µg/100 g | 3.4 | 3 | 3 | |
| Copper | 107 µg/100 g | 107 | 2 | 19 | |
| Manganese | 1,510 µg/100 g | 1510 | 2 | 20 | |
| Fluoride | 80 µg/100 g | 80 | 3 | 3 | |
| Chromium | 7 µg/100 g | 7 | 5 | 21 | |
| Molybdenum | — µg/100 g | - | — | — | |
| Acetic acid | — g/100 g | - | — | — | |
| Citric acid | — g/100 g | - | — | — | |
| Lactic acid | 0 g/100 g | 0 | 4 | — | |
| Malic acid | — g/100 g | - | — | — | |
| Tartaric acid | 0 g/100 g | 0 | 4 | — | |
| 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 | 0.85 g/100 g | 0.85 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 0.53 g/100 g | 0.53 | 3 | 3 | |
| Fructose | 0.32 g/100 g | 0.32 | 3 | 3 | |
| Galactose | — g/100 g | - | — | — | |
| Disaccharides, total | 0 g/100 g | 0 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Sucrose | — g/100 g | - | — | — | |
| Maltose | — g/100 g | - | — | — | |
| Lactose | 0 g/100 g | 0 | 4 | — | |
| Sugars (mono- and disaccharides), total | 0.85 g/100 g | 0.85 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharides, available | — g/100 g | - | — | — | |
| Starch (starch, glycogen, dextrins) | 0.46 g/100 g | 0.46 | 3 | 3 | |
| Fibre, low molecular weight | — g/100 g | - | — | — | |
| Fibre, high molecular weight | 4.25 g/100 g | 4.25 | 6 | — | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Fibre, water-insoluble | 3.773 g/100 g | 3.773 | 6 | — | |
| Fibre, water-soluble | 0.477 g/100 g | 0.477 | 6 | — | |
| Fibre, high molecular weight, water-soluble | — g/100 g | - | — | — | |
| Fibre, high molecular weight, water-insoluble | — g/100 g | - | — | — | |
| Fatty acids, saturated, total | 0.043 g/100 g | 0.043 | 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) | 0.041 g/100 g | 0.041 | 3 | 3 | |
| Fatty acid C17:0 (margaric acid) | — g/100 g | - | — | — | |
| Fatty acid C18:0 (stearic acid) | 0.0019 g/100 g | 0.0019 | 3 | 3 | |
| 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 | 0.0072 g/100 g | 0.0072 | 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) | 0.0072 g/100 g | 0.0072 | 3 | 3 | |
| Fatty acid C18:1 n-7 cis (vaccenic acid) | — g/100 g | - | — | — | |
| Fatty acid C18:1 n-9 cis (oleic acid) | — g/100 g | - | — | — | |
| 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 | 0.192 g/100 g | 0.192 | 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 | 0.12 g/100 g | 0.12 | 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) | 0.12 g/100 g | 0.12 | 3 | 3 | |
| 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 | 4 | — | |
| 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 | 4 | — | |
| Fatty acids, polyunsaturated, n-6 (omega-6), total | 0.072 g/100 g | 0.072 | 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) | 0.072 g/100 g | 0.072 | 3 | 3 | |
| 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 | 4 | — | |
| Amino acids, essential, total | 1.733 g/100 g | 1.733 | 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 | 0.314 g/100 g | 0.314 | 3 | 3 | |
| Arginine | 0.172 g/100 g | 0.172 | 3 | 3 | |
| Aspartic acid, including asparagine | 0.486 g/100 g | 0.486 | 3 | 3 | |
| Cysteine | 0.02 g/100 g | 0.02 | 3 | 3 | |
| Glutamic acid, including glutamine | 0.4 g/100 g | 0.4 | 3 | 3 | |
| Glycine | 0.214 g/100 g | 0.214 | 3 | 3 | |
| Histidine | 0.1 g/100 g | 0.1 | 3 | 3 | |
| Isoleucine | 0.214 g/100 g | 0.214 | 3 | 3 | |
| Leucine | 0.3 g/100 g | 0.3 | 3 | 3 | |
| Lysine | 0.28 g/100 g | 0.28 | 3 | 3 | |
| Methionine | 0.021 g/100 g | 0.021 | 3 | 3 | |
| Phenylalanine | 0.243 g/100 g | 0.243 | 3 | 3 | |
| Proline | 0.429 g/100 g | 0.429 | 3 | 3 | |
| Serine | 0.2 g/100 g | 0.2 | 3 | 3 | |
| Threonine | 0.186 g/100 g | 0.186 | 3 | 3 | |
| Tryptophan | 0.089 g/100 g | 0.089 | 3 | 3 | |
| Tyrosine | 0.126 g/100 g | 0.126 | 3 | 3 | |
| Valine | 0.3 g/100 g | 0.3 | 3 | 3 | |
| Nitrogen, total | 0.654 g/100 g | 0.654 | 2 | 2 |
Data source · Reference
Data source
- Formelberechnung
- Aggregation
- Nährstoffdatenbank
- Logische Null
- Literatur
- Musterberechnung
Reference
- Stalikas, C. D., et al.; Multielement concentrations in vegetable species grown in two typical agricultural areas of Greece.; Science of the Total Environment; 1997; 206; 1#Priecina, L. and D. Karklina; Determination of major sugars in fresh and dried spices and vegetables using high performance liquid chromatography.; FOODBALT; 2014
- 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#Converted value from: Santos, J., et al.; Fresh-cut aromatic herbs: Nutritional quality stability during shelf-life.; LWT - Food Science and Technology; 2005; 59; 1
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- 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#Santos, J., et al.; Fresh-cut aromatic herbs: Nutritional quality stability during shelf-life.; LWT - Food Science and Technology; 2005; 59; 1
- Daly, T., et al.; Carotenoid Content of Commonly Consumed Herbs and Assessment of Their Bioaccessibility Using an In Vitro Digestion Model.; Plant Foods for Human Nutrition; 2010; 65; 2#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#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#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
- Converted value from: Daly, T., et al.; Carotenoid Content of Commonly Consumed Herbs and Assessment of Their Bioaccessibility Using an In Vitro Digestion Model.; Plant Foods for Human Nutrition; 2010; 65; 2#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: 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#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: 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
- 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#Koivu,T.J.; Piironen, V.I.; Henttonen, S.K.; Mattila; P.H.); Determination of Phylloquinone in Vegetables, Fruits, and Berries by High-Performance Liquid Chromatography with Electrochemical Detection; J. Agric. Food Chem.; 1997; 45; 12#Woollard D. C., Indyk H.E., Fong B.Y., Cook K.K.; Determination of Vitamin K1 Isomers in Foods by Liquid Chromatography with C30 Bonded-Phase Column; Journal of AOAC International; 2002; 85; 3#Presse N., Potvin S., Bertrand B., Calvo M.S., Ferland G.; Phylloquinone content of herbs, spices and seasonings; Journal of Food Composition and Analysis; 2015; 41
- 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
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7#National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024
- Müller H.; Bestimmung der Folsäure-Gehalte von Gemüse und Obst mit Hilfe der Hochleistungsflüssigchromatographie (HPLC); Z Lebensm Unters Forsch; 1993; 196
- Santos, J., et al.; Fresh-cut aromatic herbs: Nutritional quality stability during shelf-life.; LWT - Food Science and Technology; 2005; 59; 1#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
- Gogoasa, I., et al.; Preliminary research regarding the use of some vegetables (carrot, parsley, celery and tomato) as supplementary sources of bio minerals.; Journal of Horticulture, Forestry and Biotechnology; 2014; 18; 4#Santos, J., et al.; Fresh-cut aromatic herbs: Nutritional quality stability during shelf-life.; LWT - Food Science and Technology; 2005; 59; 1#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#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#Gogoasa, I., et al.; Preliminary research regarding the use of some vegetables (carrot, parsley, celery and tomato) as supplementary sources of bio minerals.; Journal of Horticulture, Forestry and Biotechnology; 2014; 18; 4#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#Santos, J., et al.; Fresh-cut aromatic herbs: Nutritional quality stability during shelf-life.; LWT - Food Science and Technology; 2005; 59; 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#Gogoasa, I., et al.; Preliminary research regarding the use of some vegetables (carrot, parsley, celery and tomato) as supplementary sources of bio minerals.; Journal of Horticulture, Forestry and Biotechnology; 2014; 18; 4
- 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#Santos, J., et al.; Fresh-cut aromatic herbs: Nutritional quality stability during shelf-life.; LWT - Food Science and Technology; 2005; 59; 1#Bagdatlioglu, N., et al.; Heavy metal levels in leafy vegetables and some selected fruits.; Journal fur Verbraucherschutz und Lebensmittelsicherheit; 2010; 5; 3#Gogoasa, I., et al.; Preliminary research regarding the use of some vegetables (carrot, parsley, celery and tomato) as supplementary sources of bio minerals.; Journal of Horticulture, Forestry and Biotechnology; 2014; 18; 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
- 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#Santos, J., et al.; Fresh-cut aromatic herbs: Nutritional quality stability during shelf-life.; LWT - Food Science and Technology; 2005; 59; 1#Converted value from: BVL; Lebensmittel Monitoring 2012; 2012#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#Gogoasa, I., et al.; Preliminary research regarding the use of some vegetables (carrot, parsley, celery and tomato) as supplementary sources of bio minerals.; Journal of Horticulture, Forestry and Biotechnology; 2014; 18; 4#Bagdatlioglu, N., et al.; Heavy metal levels in leafy vegetables and some selected fruits.; Journal fur Verbraucherschutz und Lebensmittelsicherheit; 2010; 5; 3
- 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#Santos, J., et al.; Fresh-cut aromatic herbs: Nutritional quality stability during shelf-life.; LWT - Food Science and Technology; 2005; 59; 1#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: BVL; Lebensmittel Monitoring 2012; 2012#Santos, J., et al.; Fresh-cut aromatic herbs: Nutritional quality stability during shelf-life.; LWT - Food Science and Technology; 2005; 59; 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
- 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
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.