Sweet pepper green, raw
All nutrient values refer to 100 g.
- Energy (kilocalorie)
- 38 kcal
- Energy (kilojoule)
- 162 kJ
- Protein (Nx6.25)
- 1.08 g
- Fat
- 0.24 g
- Carbohydrate, available
- 6.88 g
- Fibre, dietary, total
- 2 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) | 162 kJ/100 g | 162 | 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) | 38 kcal/100 g | 38 | 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 | 94.467 g/100 g | 94.467 | 2 | 1 | |
| Protein (Nx6.25) | 1.08 g/100 g | 1.08 | 3 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fat | 0.24 g/100 g | 0.24 | 3 | 3 | |
| Carbohydrate, available | 6.88 g/100 g | 6.88 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Fibre, dietary, total | 2 g/100 g | 2 | 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 | 0.32 g/100 g | 0.32 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Ash | 1.13 g/100 g | 1.13 | 6 | 4 | |
| Vitamin A, retinol equivalents (RE) | 29 µg/100 g | 29 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, retinol activity equivalents (RAE) | 15 µg/100 g | 15 | 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 | 152 µg/100 g | 152 | 2 | 5 | |
| Carotenoids, excluding beta-carotene | 48 µg/100 g | 48 | 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 | 5 | — | |
| Vitamin D2 (ergocalciferol) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin E (alpha-tocopherol) | 0.355 mg/100 g | 0.355 | 2 | 7 | VITE[mg] = TOCPHA[mg] |
| Alpha-tocopherol | 0.355 mg/100 g | 0.355 | 2 | 8 | |
| Beta-tocopherol | 0.0062 mg/100 g | 0.0062 | 2 | 9 | |
| Gamma-tocopherol | 0.0062 mg/100 g | 0.0062 | 2 | 8 | |
| Delta-tocopherol | 0 mg/100 g | 0 | 2 | 9 | |
| Alpha-tocotrienol | 0.0312 mg/100 g | 0.0312 | 2 | 9 | |
| Vitamin K | 8.2 µg/100 g | 8.2 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (phylloquinone) | 8.2 µg/100 g | 8.2 | 2 | 10 | |
| Vitamin K2 (menaquinone) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B1 (thiamine) | 0.049 mg/100 g | 0.049 | 3 | 3 | |
| Vitamin B2 (riboflavin) | 0.043 mg/100 g | 0.043 | 6 | 11 | |
| Niacin equivalents | 0.733 mg/100 g | 0.733 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 0.5 mg/100 g | 0.5 | 7 | — | |
| Pantothenic acid | 0.27 mg/100 g | 0.27 | 7 | — | |
| Vitamin B6 | 239 µg/100 g | 239 | 3 | 3 | |
| Biotin | 3.3 µg/100 g | 3.3 | 7 | — | |
| Folate equivalent | 26 µg/100 g | 26 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folate | 26 µg/100 g | 26 | 6 | 12 | |
| Folic acid, synthetic | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B12 (cobalamin) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin C | 117 mg/100 g | 117 | 3 | 3 | |
| Salt (sodium chloride) | 0.012 g/100 g | 0.012 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Sodium | 5 mg/100 g | 5 | 6 | 13 | |
| Chloride | — mg/100 g | - | — | — | |
| Potassium | 155 mg/100 g | 155 | 2 | 14 | |
| Calcium | 7 mg/100 g | 7 | 2 | 15 | |
| Magnesium | 8 mg/100 g | 8 | 2 | 16 | |
| Phosphorus | 21 mg/100 g | 21 | 3 | 3 | |
| Sulphur | — mg/100 g | - | — | — | |
| Iron | 0.325 mg/100 g | 0.325 | 2 | 15 | |
| Zinc | 0.11 mg/100 g | 0.11 | 2 | 17 | |
| Iodide | 1 µg/100 g | 1 | 3 | 3 | |
| Copper | 30 µg/100 g | 30 | 6 | 18 | |
| Manganese | 110 µg/100 g | 110 | 6 | 18 | |
| Fluoride | — µg/100 g | - | — | — | |
| Chromium | 1 µg/100 g | 1 | 7 | — | |
| Molybdenum | — µg/100 g | - | — | — | |
| Acetic acid | — g/100 g | - | — | — | |
| Citric acid | 0.262 g/100 g | 0.262 | 6 | 19 | |
| Lactic acid | 0 g/100 g | 0 | 5 | — | |
| Malic acid | 0.06 g/100 g | 0.06 | 6 | 19 | |
| Tartaric acid | 0 g/100 g | 0 | 5 | — | |
| Polyols, total | 0.37 g/100 g | 0.37 | 1 | — | POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated |
| Mannitol | — g/100 g | <LOD | 6 | 20 | |
| Sorbitol | 0.37 g/100 g | 0.37 | 6 | 20 | |
| Xylitol | — g/100 g | - | — | — | |
| Monosaccharides, total | 6.39 g/100 g | 6.39 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 4 g/100 g | 4 | 6 | 20 | |
| Fructose | 2.37 g/100 g | 2.37 | 6 | 20 | |
| Galactose | 0.02193 g/100 g | 0.02193 | 7 | — | |
| Disaccharides, total | 0.12 g/100 g | 0.12 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Sucrose | 0.12 g/100 g | 0.12 | 7 | — | |
| Maltose | 0 g/100 g | 0 | 7 | — | |
| Lactose | 0 g/100 g | 0 | 5 | — | |
| Sugars (mono- and disaccharides), total | 6.51 g/100 g | 6.51 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharides, available | — g/100 g | - | — | — | |
| Starch (starch, glycogen, dextrins) | 0 g/100 g | 0 | 7 | — | |
| Fibre, low molecular weight | — g/100 g | - | — | — | |
| Fibre, high molecular weight | 2 g/100 g | 2 | 4 | — | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Fibre, water-insoluble | 1.7 g/100 g | 1.7 | 4 | — | |
| Fibre, water-soluble | 0.3 g/100 g | 0.3 | 4 | — | |
| Fibre, high molecular weight, water-soluble | — g/100 g | - | — | — | |
| Fibre, high molecular weight, water-insoluble | — g/100 g | - | — | — | |
| Fatty acids, saturated, total | 0.061 g/100 g | 0.061 | 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) | 0 g/100 g | 0 | 8 | — | |
| Fatty acid C14:0 (myristic acid) | 0.002 g/100 g | 0.002 | 8 | — | |
| Fatty acid C15:0 (pentadecylic acid) | 0 g/100 g | 0 | 8 | — | |
| Fatty acid C16:0 (palmitic acid) | 0.039 g/100 g | 0.039 | 8 | — | |
| Fatty acid C17:0 (margaric acid) | 0.001 g/100 g | 0.001 | 8 | — | |
| Fatty acid C18:0 (stearic acid) | 0.014 g/100 g | 0.014 | 8 | — | |
| Fatty acid C20:0 (arachidic acid) | 0.002 g/100 g | 0.002 | 8 | — | |
| Fatty acid C22:0 (behenic acid) | 0.002 g/100 g | 0.002 | 8 | — | |
| Fatty acid C24:0 (lignoceric acid) | 0.001 g/100 g | 0.001 | 8 | — | |
| Fatty acids, monounsaturated, total | 0.004 g/100 g | 0.004 | 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) | 0.002 g/100 g | 0.002 | 8 | — | |
| Fatty acid C18:1 n-7 cis (vaccenic acid) | — g/100 g | - | — | — | |
| Fatty acid C18:1 n-9 cis (oleic acid) | 0.001 g/100 g | 0.001 | 8 | — | |
| Fatty acid C20:1 n-9 cis (gondoic acid) | — g/100 g | - | — | — | |
| Fatty acid C22:1 n-9 cis (erucic acid) | 0.001 g/100 g | 0.001 | 8 | — | |
| Fatty acids, polyunsaturated, total | 0.102 g/100 g | 0.102 | 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 | 0.038 g/100 g | 0.038 | 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) | 0.038 g/100 g | 0.038 | 8 | — | |
| 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 | 0.064 g/100 g | 0.064 | 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) | 0.064 g/100 g | 0.064 | 8 | — | |
| 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 | 0.002 g/100 g | 0.002 | 8 | — | |
| Cholesterol | 0 mg/100 g | 0 | 5 | — | |
| Amino acids, essential, total | 0.307 g/100 g | 0.307 | 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 | 0.044 g/100 g | 0.044 | 8 | — | |
| Arginine | 0.052 g/100 g | 0.052 | 8 | — | |
| Aspartic acid, including asparagine | 0.154 g/100 g | 0.154 | 8 | — | |
| Cysteine | 0.021 g/100 g | 0.021 | 8 | — | |
| Glutamic acid, including glutamine | 0.143 g/100 g | 0.143 | 8 | — | |
| Glycine | 0.04 g/100 g | 0.04 | 8 | — | |
| Histidine | 0.022 g/100 g | 0.022 | 8 | — | |
| Isoleucine | 0.035 g/100 g | 0.035 | 8 | — | |
| Leucine | 0.057 g/100 g | 0.057 | 8 | — | |
| Lysine | 0.048 g/100 g | 0.048 | 8 | — | |
| Methionine | 0.013 g/100 g | 0.013 | 8 | — | |
| Phenylalanine | 0.033 g/100 g | 0.033 | 8 | — | |
| Proline | 0.047 g/100 g | 0.047 | 8 | — | |
| Serine | 0.043 g/100 g | 0.043 | 8 | — | |
| Threonine | 0.04 g/100 g | 0.04 | 8 | — | |
| Tryptophan | 0.014 g/100 g | 0.014 | 8 | — | |
| Tyrosine | 0.023 g/100 g | 0.023 | 8 | — | |
| Valine | 0.045 g/100 g | 0.045 | 8 | — | |
| Nitrogen, total | 0.173 g/100 g | 0.173 | 3 | 2 |
Data source · Reference
Data source
- Formelberechnung
- Aggregation
- Nährstoffdatenbank
- Analyse
- Logische Null
- Literatur
- Übernommener Wert
- Musterberechnung
Reference
- Guil-Guerrero, J. L., et al.; Nutrient composition and antioxidant activity of 10 pepper (Capsicum annuun) varieties.; European Food Research and Technology; 2006; 1#Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4#Ekholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 6
- Converted value from: SFK; SFK Online Version; 2007
- SFK; SFK Online Version; 2007
- Guil-Guerrero, J. L., et al.; Nutrient composition and antioxidant activity of 10 pepper (Capsicum annuun) varieties.; European Food Research and Technology; 2006; 1
- 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#Niizu PY, Rodriguez-Amaya DB; New data on the carotenoid composition of raw salad vegetables.; Journal of Food Composition and Analysis; 2005; 18; 8#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
- 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: Knecht, K., et al.; Tocopherol and tocotrienol analysis in raw and cooked vegetables: A validated method with emphasis on sample preparation.; Food Chemistry; 2015; 169#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
- Knecht, K., et al.; Tocopherol and tocotrienol analysis in raw and cooked vegetables: A validated method with emphasis on sample preparation.; Food Chemistry; 2015; 169#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#Knecht, K., et al.; Tocopherol and tocotrienol analysis in raw and cooked vegetables: A validated method with emphasis on sample preparation.; Food Chemistry; 2015; 169
- 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#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
- Senser F., Scherz H.; Fleisch+ -prod., Fisch+ -prod., Gemüse+ -prod., Früchte+ -prod., Süßw., alkoholh; Brief vom 19.08.93 Deut. Forschungsanst. f. Lebensmittelchem; 1993
- Kirchhoff, E (Deutsche Forschungsanstalt für Lebensmittelchemie, Garching); Folsäurequantifizierung in Nahrungsmittelrohstoffen und Lebensmitteln mit konstanten Rezepturen; 2006
- Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4
- Ekholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 6#Perez-Lopez, A. J., et al.; Effects of agricultural practices on color, carotenoids composition, and minerals contents of sweet peppers, cv. Almuden.; Journal of Agricultural and Food Chemistry; 2007; 20#Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4
- Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4#Ekholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 6#Perez-Lopez, A. J., et al.; Effects of agricultural practices on color, carotenoids composition, and minerals contents of sweet peppers, cv. Almuden.; Journal of Agricultural and Food Chemistry; 2007; 20
- Ekholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 6#Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4#Perez-Lopez, A. J., et al.; Effects of agricultural practices on color, carotenoids composition, and minerals contents of sweet peppers, cv. Almuden.; Journal of Agricultural and Food Chemistry; 2007; 20
- Converted value from: BVL / BfR; Lebensmittel-Monitoring; 2003#Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4#Radwan, M. A., Salama, A. K.; Market basket survey for some heavy metals in Egyptian fruits and vegetables; Food and Chemical Toxicology; 2006; 8; 44#Ekholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 6#Perez-Lopez, A. J., et al.; Effects of agricultural practices on color, carotenoids composition, and minerals contents of sweet peppers, cv. Almuden.; Journal of Agricultural and Food Chemistry; 2007; 20
- Ekholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 6
- Senser F., Scherz H.; Fleisch+ -prod., Fisch+ -prod., Gemüse+ -prod., Früchte+ -prod., Süßw., alkoholh; Brief vom 19.08.93 Deut. Forschungsanst. f. Lebensmittelchem; 1993; 0
- 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.