BLS 4.0 · G332100

Brussels sprouts raw

All nutrient values refer to 100 g.

Energy (kilocalorie)
40 kcal
Energy (kilojoule)
169 kJ
Protein (Nx6.25)
4.45 g
Fat
0.34 g
Carbohydrate, available
2.26 g
Fibre, dietary, total
4.4 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)169 kJ/100 g1691—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)40 kcal/100 g401—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
Water82.7 g/100 g82.721
Protein (Nx6.25)4.45 g/100 g4.4532PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated
Fat0.34 g/100 g0.3433
Carbohydrate, available2.26 g/100 g2.261—CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated
Fibre, dietary, total4.4 g/100 g4.44—FIBT[g]=FIBHMW[g]+FIBLMW[g] OR FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated
Alcohol (Ethanol)0 g/100 g05—
Organic acids, total0.639 g/100 g0.6391—OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated
Ash1.4 g/100 g1.433
Vitamin A, retinol equivalents (RE)120 µg/100 g1201—VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated
Vitamin A, retinol activity equivalents (RAE)60 µg/100 g601—VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated
Retinol0 µg/100 g05—
Beta-carotene653 µg/100 g65324
Carotenoids, excluding beta-carotene130 µg/100 g13065
Vitamin D0 µg/100 g01—VITD[µg]=ERGCAL[µg]+CHOCAL[µg]teilweise berechnet / partially calculated
Vitamin D3 (cholecalciferol)0 µg/100 g05—
Vitamin D2 (ergocalciferol)0 µg/100 g05—
Vitamin E (alpha-tocopherol)0.83 mg/100 g0.8366VITE[mg] = TOCPHA[mg]
Alpha-tocopherol0.83 mg/100 g0.8367
Beta-tocopherol— mg/100 g-——
Gamma-tocopherol0.04 mg/100 g0.0467
Delta-tocopherol— mg/100 g-——
Alpha-tocotrienol— mg/100 g-——
Vitamin K186 µg/100 g1861—VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated
Vitamin K1 (phylloquinone)186 µg/100 g18628
Vitamin K2 (menaquinone)0 µg/100 g05—
Vitamin B1 (thiamine)0.126 mg/100 g0.12633
Vitamin B2 (riboflavin)0.134 mg/100 g0.13433
Niacin equivalents1.503 mg/100 g1.5031—NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated
Niacin0.67 mg/100 g0.6733
Pantothenic acid1 mg/100 g139
Vitamin B6350 µg/100 g35033
Biotin0.2 µg/100 g0.2210
Folate equivalent138 µg/100 g1381—FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated
Folate138 µg/100 g138211
Folic acid, synthetic0 µg/100 g05—
Vitamin B12 (cobalamin)0 µg/100 g05—
Vitamin C128.52 mg/100 g128.52612
Salt (sodium chloride)0.022 g/100 g0.0221—NACL[g] = NA[g]*2.5immer berechnet / always calculated
Sodium9 mg/100 g933
Chloride25 mg/100 g2533
Potassium470.875 mg/100 g470.87533
Calcium35 mg/100 g3533
Magnesium22 mg/100 g2233
Phosphorus83.6 mg/100 g83.633
Sulphur— mg/100 g-——
Iron0.92 mg/100 g0.9233
Zinc0.3 mg/100 g0.3613
Iodide0.7 µg/100 g0.733
Copper33 µg/100 g33613
Manganese210 µg/100 g210613
Fluoride— µg/100 g-——
Chromium— µg/100 g-——
Molybdenum— µg/100 g-——
Acetic acid— g/100 g-——
Citric acid0.352 g/100 g0.352614
Lactic acid0 g/100 g05—
Malic acid0.287 g/100 g0.287614
Tartaric acid— g/100 g<LOD614
Polyols, total0.19 g/100 g0.191—POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated
Mannitol— g/100 g<LOD615
Sorbitol0.19 g/100 g0.19615
Xylitol— g/100 g-——
Monosaccharides, total0.47 g/100 g0.471—MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated
Glucose0.41 g/100 g0.41615
Fructose0.06 g/100 g0.06615
Galactose— g/100 g-——
Disaccharides, total1.109 g/100 g1.1091—DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated
Sucrose1.109 g/100 g1.10933
Maltose— g/100 g-——
Lactose0 g/100 g05—
Sugars (mono- and disaccharides), total1.58 g/100 g1.581—SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated
Oligosaccharides, available— g/100 g-——
Starch (starch, glycogen, dextrins)0.49 g/100 g0.4933
Fibre, low molecular weight— g/100 g-——
Fibre, high molecular weight4.4 g/100 g4.44—FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated
Fibre, water-insoluble3.3 g/100 g3.34—
Fibre, water-soluble1.1 g/100 g1.14—
Fibre, high molecular weight, water-soluble— g/100 g-——
Fibre, high molecular weight, water-insoluble— g/100 g-——
Fatty acids, saturated, total0.0511 g/100 g0.05111—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)0.0014 g/100 g0.001433
Fatty acid C15:0 (pentadecylic acid)— g/100 g-——
Fatty acid C16:0 (palmitic acid)0.0425 g/100 g0.042533
Fatty acid C17:0 (margaric acid)— g/100 g-——
Fatty acid C18:0 (stearic acid)0.0028 g/100 g0.002833
Fatty acid C20:0 (arachidic acid)0.0044 g/100 g0.004433
Fatty acid C22:0 (behenic acid)— g/100 g-——
Fatty acid C24:0 (lignoceric acid)— g/100 g-——
Fatty acids, monounsaturated, total0.0079 g/100 g0.00791—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)0.0014 g/100 g0.001433
Fatty acid C18:1 n-7 cis (vaccenic acid)— g/100 g-——
Fatty acid C18:1 n-9 cis (oleic acid)0.0054 g/100 g0.005433
Fatty acid C20:1 n-9 cis (gondoic acid)0.0011 g/100 g0.001133
Fatty acid C22:1 n-9 cis (erucic acid)— g/100 g-——
Fatty acids, polyunsaturated, total0.194 g/100 g0.1941—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), total0.156 g/100 g0.1561—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)0.156 g/100 g0.15633
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 g05—
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 g05—
Fatty acids, polyunsaturated, n-6 (omega-6), total0.0385 g/100 g0.03851—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)0.0385 g/100 g0.038533
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 g05—
Amino acids, essential, total1.44 g/100 g1.441—AAE9[g] = ILE[g] + LEU[g] + LYS[g] + MET[g] + PHE[g] + THR[g] + TRP[g] + VAL[g]+HIS[g]immer berechnet / always calculated
Alanine— g/100 g-——
Arginine0.28 g/100 g0.2833
Aspartic acid, including asparagine— g/100 g-——
Cysteine— g/100 g-——
Glutamic acid, including glutamine— g/100 g-——
Glycine— g/100 g-——
Histidine0.11 g/100 g0.1133
Isoleucine0.21 g/100 g0.2133
Leucine0.23 g/100 g0.2333
Lysine0.25 g/100 g0.2533
Methionine0.04 g/100 g0.0433
Phenylalanine0.15 g/100 g0.1533
Proline— g/100 g-——
Serine— g/100 g-——
Threonine0.16 g/100 g0.1633
Tryptophan0.05 g/100 g0.0533
Tyrosine— g/100 g-——
Valine0.24 g/100 g0.2433
Nitrogen, total0.712 g/100 g0.71232
Data source · Reference

Data source

  1. Formelberechnung
  2. Aggregation
  3. Nährstoffdatenbank
  4. Analyse
  5. Logische Null
  6. Literatur

Reference

  1. Podsedek, A., et al; Antioxidant capacity and content of Brassica oleracea dietary antioxidants.; International Journal of Food Science and Technology; 2006; 41#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
  2. Converted value from: Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
  3. Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
  4. Kurilich, A. C.; Carotene, tocopherol, and ascorbate contents in subspecies of Brassica oleracea.; Journal of Agricultural and Food Chemistry; 1999; 47#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#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
  5. 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
  6. Converted value from: Kurilich, A. C.; Carotene, tocopherol, and ascorbate contents in subspecies of Brassica oleracea.; Journal of Agricultural and Food Chemistry; 1999; 47
  7. Kurilich, A. C.; Carotene, tocopherol, and ascorbate contents in subspecies of Brassica oleracea.; Journal of Agricultural and Food Chemistry; 1999; 47
  8. 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
  9. Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021
  10. 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
  11. 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#Müller H.; Bestimmung der Folsäure-Gehalte von Gemüse und Obst mit Hilfe der Hochleistungsflüssigchromatographie (HPLC); Z Lebensm Unters Forsch; 1993; 196
  12. Podsedek, A., et al; Antioxidant capacity and content of Brassica oleracea dietary antioxidants.; International Journal of Food Science and Technology; 2006; 41
  13. Converted value from: BVL; Lebensmittel Monitoring 2013; 2013
  14. Herrmann K.; Die Säuren der Gemüsearten; Ernährungs-Umschau; 1989; 36; 6
  15. 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.