Sweet pepper red, raw
All nutrient values refer to 100 g.
- Energy (kilocalorie)
- 36 kcal
- Energy (kilojoule)
- 152 kJ
- Protein (Nx6.25)
- 1.025 g
- Fat
- 0.2 g
- Carbohydrate, available
- 6.19 g
- Fibre, dietary, total
- 2.2 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) | 152 kJ/100 g | 152 | 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) | 36 kcal/100 g | 36 | 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 | 92.1 g/100 g | 92.1 | 2 | 1 | |
| Protein (Nx6.25) | 1.025 g/100 g | 1.025 | 2 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fat | 0.2 g/100 g | 0.2 | 3 | 3 | |
| Carbohydrate, available | 6.19 g/100 g | 6.19 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Fibre, dietary, total | 2.2 g/100 g | 2.2 | 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 | 0.32 g/100 g | 0.32 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Ash | 1.087 g/100 g | 1.087 | 2 | 4 | |
| Vitamin A, retinol equivalents (RE) | 466 µg/100 g | 466 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, retinol activity equivalents (RAE) | 233 µg/100 g | 233 | 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 | 2,617 µg/100 g | 2617 | 2 | 5 | |
| Carotenoids, excluding beta-carotene | 357 µg/100 g | 357 | 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) | 3.885 mg/100 g | 3.885 | 2 | 7 | VITE[mg] = TOCPHA[mg] |
| Alpha-tocopherol | 3.885 mg/100 g | 3.885 | 2 | 8 | |
| Beta-tocopherol | 0.1333 mg/100 g | 0.1333 | 3 | 9 | |
| Gamma-tocopherol | 0.288 mg/100 g | 0.288 | 2 | 10 | |
| Delta-tocopherol | 0.061 mg/100 g | 0.061 | 2 | 8 | |
| Alpha-tocotrienol | 0.0208 mg/100 g | 0.0208 | 3 | 9 | |
| Vitamin K | 4.8 µg/100 g | 4.8 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (phylloquinone) | 4.8 µg/100 g | 4.8 | 2 | 11 | |
| Vitamin K2 (menaquinone) | 0 µg/100 g | 0 | 4 | — | |
| Vitamin B1 (thiamine) | 0.07 mg/100 g | 0.07 | 3 | 12 | |
| Vitamin B2 (riboflavin) | 0.06 mg/100 g | 0.06 | 3 | 3 | |
| 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 | 3 | 12 | |
| Pantothenic acid | 0.27 mg/100 g | 0.27 | 3 | 3 | |
| Vitamin B6 | 337.5 µg/100 g | 337.5 | 5 | — | |
| Biotin | 3.3 µg/100 g | 3.3 | 3 | 3 | |
| Folate equivalent | 54 µg/100 g | 54 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folate | 54 µg/100 g | 54 | 2 | 13 | |
| Folic acid, synthetic | 0 µg/100 g | 0 | 4 | — | |
| Vitamin B12 (cobalamin) | 0 µg/100 g | 0 | 4 | — | |
| Vitamin C | 159.81 mg/100 g | 159.81 | 5 | — | |
| Salt (sodium chloride) | 0.00312 g/100 g | 0.00312 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Sodium | 1.25 mg/100 g | 1.25 | 5 | — | |
| Chloride | — mg/100 g | - | — | — | |
| Potassium | 211 mg/100 g | 211 | 2 | 14 | |
| Calcium | 8 mg/100 g | 8 | 2 | 15 | |
| Magnesium | 14.12 mg/100 g | 14.12 | 5 | — | |
| Phosphorus | 22.93 mg/100 g | 22.93 | 5 | — | |
| Sulphur | — mg/100 g | - | — | — | |
| Iron | 0.377 mg/100 g | 0.377 | 2 | 16 | |
| Zinc | 0.187 mg/100 g | 0.187 | 2 | 17 | |
| Iodide | 3 µg/100 g | 3 | 5 | — | |
| Copper | 58 µg/100 g | 58 | 2 | 18 | |
| Manganese | 117 µg/100 g | 117 | 2 | 19 | |
| Fluoride | — µg/100 g | - | — | — | |
| Chromium | 1 µg/100 g | 1 | 3 | 20 | |
| Molybdenum | — µg/100 g | - | — | — | |
| Acetic acid | — g/100 g | - | — | — | |
| Citric acid | 0.262 g/100 g | 0.262 | 6 | — | |
| Lactic acid | 0 g/100 g | 0 | 4 | — | |
| Malic acid | 0.06 g/100 g | 0.06 | 6 | — | |
| Tartaric acid | 0 g/100 g | 0 | 4 | — | |
| Polyols, total | 0 g/100 g | 0 | 1 | — | POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated |
| Mannitol | — g/100 g | <LOD | 3 | 21 | |
| Sorbitol | — g/100 g | <LOD | 3 | 21 | |
| Xylitol | — g/100 g | - | — | — | |
| Monosaccharides, total | 6.07 g/100 g | 6.07 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 3.33 g/100 g | 3.33 | 2 | 22 | |
| Fructose | 2.72 g/100 g | 2.72 | 2 | 22 | |
| Galactose | 0.02193 g/100 g | 0.02193 | 3 | 23 | |
| 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 | 5 | — | |
| Maltose | — g/100 g | <LOD or <LOQ | 3 | 3 | |
| Lactose | — g/100 g | <LOD or <LOQ | 3 | 3 | |
| Sugars (mono- and disaccharides), total | 6.19 g/100 g | 6.19 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharides, available | — g/100 g | - | — | — | |
| Starch (starch, glycogen, dextrins) | — g/100 g | <LOD | 3 | 3 | |
| Fibre, low molecular weight | — g/100 g | - | — | — | |
| Fibre, high molecular weight | 2.2 g/100 g | 2.2 | 7 | — | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Fibre, water-insoluble | 1.87 g/100 g | 1.87 | 7 | — | |
| Fibre, water-soluble | 0.33 g/100 g | 0.33 | 7 | — | |
| Fibre, high molecular weight, water-soluble | — g/100 g | - | — | — | |
| Fibre, high molecular weight, water-insoluble | — g/100 g | - | — | — | |
| Fatty acids, saturated, total | 0.0323 g/100 g | 0.0323 | 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) | 0.00033 g/100 g | 0.00033 | 3 | 24 | |
| Fatty acid C14:0 (myristic acid) | 0.00155 g/100 g | 0.00155 | 3 | 24 | |
| Fatty acid C15:0 (pentadecylic acid) | 0.00009 g/100 g | 0.00009 | 3 | 24 | |
| Fatty acid C16:0 (palmitic acid) | 0.021 g/100 g | 0.021 | 3 | 24 | |
| Fatty acid C17:0 (margaric acid) | 0.00036 g/100 g | 0.00036 | 3 | 24 | |
| Fatty acid C18:0 (stearic acid) | 0.00663 g/100 g | 0.00663 | 3 | 24 | |
| Fatty acid C20:0 (arachidic acid) | 0.001 g/100 g | 0.001 | 3 | 24 | |
| Fatty acid C22:0 (behenic acid) | 0.00078 g/100 g | 0.00078 | 3 | 24 | |
| Fatty acid C24:0 (lignoceric acid) | 0.0006 g/100 g | 0.0006 | 3 | 24 | |
| Fatty acids, monounsaturated, total | 0.0025 g/100 g | 0.0025 | 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) | 0.0007 g/100 g | 0.0007 | 3 | 24 | |
| Fatty acid C18:1 n-7 cis (vaccenic acid) | — g/100 g | - | — | — | |
| Fatty acid C18:1 n-9 cis (oleic acid) | 0.0014 g/100 g | 0.0014 | 3 | 24 | |
| Fatty acid C20:1 n-9 cis (gondoic acid) | — g/100 g | - | — | — | |
| Fatty acid C22:1 n-9 cis (erucic acid) | 0.00036 g/100 g | 0.00036 | 3 | 24 | |
| Fatty acids, polyunsaturated, total | 0.1065 g/100 g | 0.1065 | 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 | 0.0244 g/100 g | 0.0244 | 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) | 0.0244 g/100 g | 0.0244 | 3 | 24 | |
| 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 | 0.0821 g/100 g | 0.0821 | 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) | 0.0821 g/100 g | 0.0821 | 3 | 24 | |
| 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 | 0.00062 g/100 g | 0.00062 | 3 | 24 | |
| Cholesterol | 0 mg/100 g | 0 | 4 | — | |
| Amino acids, essential, total | 0.313 g/100 g | 0.313 | 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 | 0.045 g/100 g | 0.045 | 7 | — | |
| Arginine | 0.053 g/100 g | 0.053 | 7 | — | |
| Aspartic acid, including asparagine | 0.157 g/100 g | 0.157 | 7 | — | |
| Cysteine | 0.021 g/100 g | 0.021 | 7 | — | |
| Glutamic acid, including glutamine | 0.145 g/100 g | 0.145 | 7 | — | |
| Glycine | 0.041 g/100 g | 0.041 | 7 | — | |
| Histidine | 0.022 g/100 g | 0.022 | 7 | — | |
| Isoleucine | 0.036 g/100 g | 0.036 | 7 | — | |
| Leucine | 0.058 g/100 g | 0.058 | 7 | — | |
| Lysine | 0.049 g/100 g | 0.049 | 7 | — | |
| Methionine | 0.013 g/100 g | 0.013 | 7 | — | |
| Phenylalanine | 0.034 g/100 g | 0.034 | 7 | — | |
| Proline | 0.048 g/100 g | 0.048 | 7 | — | |
| Serine | 0.044 g/100 g | 0.044 | 7 | — | |
| Threonine | 0.041 g/100 g | 0.041 | 7 | — | |
| Tryptophan | 0.014 g/100 g | 0.014 | 7 | — | |
| Tyrosine | 0.023 g/100 g | 0.023 | 7 | — | |
| Valine | 0.046 g/100 g | 0.046 | 7 | — | |
| Nitrogen, total | 0.164 g/100 g | 0.164 | 2 | 25 |
Data source · Reference
Data source
- Formelberechnung
- Aggregation
- Literatur
- Logische Null
- Analyse
- Übernommener Wert
- Musterberechnung
Reference
- 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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Shohag, M. J. I., et al.; Folate Content and Composition of Vegetables Commonly Consumed in China.; Journal of Food Science; 2012; 77; 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#Guil-Guerrero, J. L., et al.; Nutrient composition and antioxidant activity of 10 pepper (Capsicum annuun) varieties.; European Food Research and Technology; 2006; 1
- 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: Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- 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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Guil-Guerrero, J. L., et al.; Nutrient composition and antioxidant activity of 10 pepper (Capsicum annuun) varieties.; European Food Research and Technology; 2006; 1
- 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#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#Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24
- 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: Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Converted value from: Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24
- Converted value from: Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24#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
- Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24#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
- 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
- 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#Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24
- 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
- Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- Shohag, M. J. I., et al.; Folate Content and Composition of Vegetables Commonly Consumed in China.; Journal of Food Science; 2012; 77; 11#Müller H.; Bestimmung der Folsäure-Gehalte von Gemüse und Obst mit Hilfe der Hochleistungsflüssigchromatographie (HPLC); Z Lebensm Unters Forsch; 1993; 196#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#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
- 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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#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#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
- 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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#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#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#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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- 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#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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#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
- 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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#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
- Health, D. o; Nutrient analysis of fruit and vegetables; 2013#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#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
- 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
- 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
- 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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- Kim, H. O.,Hartnett, C.,Scaman, C. H.; Free galactose content in selected fresh fruits and vegetables and soy beverages; Journal of Agricultural and Food; 2007; 55
- Converted value from: Saini, Ramesh Kumar; Keum, Young-Soo; GC–MS and HPLC–DAD analysis of fatty acids and tocopherols in sweet peppers (Capsicum annuum L.); Journal of Food Measurement and Characterization; 2016
- Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013#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
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.