BLS 4.0 · G582100

Courgette raw

All nutrient values refer to 100 g.

Energy (kilocalorie)
22 kcal
Energy (kilojoule)
93 kJ
Protein (Nx6.25)
1.3 g
Fat
0.287 g
Carbohydrate, available
3 g
Fibre, dietary, total
1.1 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)93 kJ/100 g931—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)22 kcal/100 g221—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
Water95.7 g/100 g95.721
Protein (Nx6.25)1.3 g/100 g1.332PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated
Fat0.287 g/100 g0.28743
Carbohydrate, available3 g/100 g31—CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated
Fibre, dietary, total1.1 g/100 g1.15—FIBT[g]=FIBHMW[g]+FIBLMW[g] OR FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated
Alcohol (Ethanol)0 g/100 g06—
Organic acids, total0 g/100 g01—OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated
Ash0.9 g/100 g0.924
Vitamin A, retinol equivalents (RE)35 µg/100 g351—VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated
Vitamin A, retinol activity equivalents (RAE)17 µg/100 g171—VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated
Retinol0 µg/100 g06—
Beta-carotene200 µg/100 g20035
Carotenoids, excluding beta-carotene20 µg/100 g2036
Vitamin D0 µg/100 g01—VITD[µg]=ERGCAL[µg]+CHOCAL[µg]teilweise berechnet / partially calculated
Vitamin D3 (cholecalciferol)0 µg/100 g06—
Vitamin D2 (ergocalciferol)0 µg/100 g06—
Vitamin E (alpha-tocopherol)0.31 mg/100 g0.3132VITE[mg] = TOCPHA[mg]
Alpha-tocopherol0.31 mg/100 g0.3137
Beta-tocopherol— mg/100 g-——
Gamma-tocopherol— mg/100 g-——
Delta-tocopherol— mg/100 g-——
Alpha-tocotrienol— mg/100 g-——
Vitamin K32 µg/100 g321—VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated
Vitamin K1 (phylloquinone)32 µg/100 g325—
Vitamin K2 (menaquinone)0 µg/100 g06—
Vitamin B1 (thiamine)0.03 mg/100 g0.0332
Vitamin B2 (riboflavin)0.02 mg/100 g0.0237
Niacin equivalents0.408 mg/100 g0.4081—NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated
Niacin0.408 mg/100 g0.4085—
Pantothenic acid0.172 mg/100 g0.1725—
Vitamin B660 µg/100 g6032
Biotin3.5 µg/100 g3.55—
Folate equivalent42 µg/100 g421—FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated
Folate42 µg/100 g4228
Folic acid, synthetic0 µg/100 g06—
Vitamin B12 (cobalamin)0 µg/100 g06—
Vitamin C17.6 mg/100 g17.643
Salt (sodium chloride)0.0027 g/100 g0.00271—NACL[g] = NA[g]*2.5immer berechnet / always calculated
Sodium1.08 mg/100 g1.085—
Chloride24.2 mg/100 g24.243
Potassium257.64 mg/100 g257.645—
Calcium20.4 mg/100 g20.45—
Magnesium28.61 mg/100 g28.615—
Phosphorus44.99 mg/100 g44.995—
Sulphur— mg/100 g-——
Iron0.4 mg/100 g0.429
Zinc0.24 mg/100 g0.24210
Iodide2.56 µg/100 g2.565—
Copper60 µg/100 g60211
Manganese90 µg/100 g90212
Fluoride— µg/100 g-——
Chromium2 µg/100 g2213
Molybdenum— µg/100 g-——
Acetic acid— g/100 g-——
Citric acid— g/100 g-——
Lactic acid0 g/100 g06—
Malic acid— g/100 g-——
Tartaric acid0 g/100 g06—
Polyols, total0 g/100 g01—POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated
Mannitol— g/100 g<LOD314
Sorbitol— g/100 g<LOD314
Xylitol— g/100 g-——
Monosaccharides, total2 g/100 g21—MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated
Glucose1 g/100 g1215
Fructose1 g/100 g1216
Galactose— g/100 g-——
Disaccharides, total0.05 g/100 g0.051—DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated
Sucrose0 g/100 g032
Maltose— g/100 g<LOQ37
Lactose0 g/100 g032
Sugars (mono- and disaccharides), total2 g/100 g21—SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated
Oligosaccharides, available— g/100 g-——
Starch (starch, glycogen, dextrins)1 g/100 g132
Fibre, low molecular weight— g/100 g-——
Fibre, high molecular weight1.1 g/100 g1.15—FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated
Fibre, water-insoluble0.8 g/100 g0.85—
Fibre, water-soluble0.3 g/100 g0.35—
Fibre, high molecular weight, water-soluble— g/100 g-——
Fibre, high molecular weight, water-insoluble— g/100 g-——
Fatty acids, saturated, total0.068 g/100 g0.0681—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)0.0018 g/100 g0.001843
Fatty acid C14:0 (myristic acid)— g/100 g-——
Fatty acid C15:0 (pentadecylic acid)— g/100 g-——
Fatty acid C16:0 (palmitic acid)0.059 g/100 g0.05943
Fatty acid C17:0 (margaric acid)— g/100 g-——
Fatty acid C18:0 (stearic acid)0.0074 g/100 g0.007443
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, total0.026 g/100 g0.0261—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)0.0018 g/100 g0.001843
Fatty acid C18:1 n-7 cis (vaccenic acid)— g/100 g-——
Fatty acid C18:1 n-9 cis (oleic acid)0.024 g/100 g0.02443
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, total0.139 g/100 g0.1391—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), total0.087 g/100 g0.0871—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)0.087 g/100 g0.08743
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 g06—
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 g06—
Fatty acids, polyunsaturated, n-6 (omega-6), total0.052 g/100 g0.0521—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)0.052 g/100 g0.05243
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 g06—
Amino acids, essential, total0 g/100 g01—AAE9[g] = ILE[g] + LEU[g] + LYS[g] + MET[g] + PHE[g] + THR[g] + TRP[g] + VAL[g]+HIS[g]immer berechnet / always calculated
Alanine0.1 g/100 g0.17—
Arginine0 g/100 g07—
Aspartic acid, including asparagine0.2 g/100 g0.27—
Cysteine0 g/100 g07—
Glutamic acid, including glutamine0.3 g/100 g0.37—
Glycine0 g/100 g07—
Histidine0 g/100 g07—
Isoleucine0 g/100 g07—
Leucine0 g/100 g07—
Lysine0 g/100 g07—
Methionine0 g/100 g07—
Phenylalanine0 g/100 g07—
Proline0 g/100 g07—
Serine0.1 g/100 g0.17—
Threonine0 g/100 g07—
Tryptophan0 g/100 g07—
Tyrosine0 g/100 g07—
Valine0 g/100 g07—
Nitrogen, total0.2 g/100 g0.232
Data source · Reference

Data source

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

Reference

  1. Public Health England, Nutrient analysis of fruits and vegetables. 2017#Eissa HA, Bareh GF, Ibrahim AA, Moawad RK, Ali HS; The effect of different drying methods on the nutrients and non-nutrients composition of zucchini (green squash) rings.; Journal of Applied Sciences Research; 2013#Shohag, M. J. I., et al.; Folate Content and Composition of Vegetables Commonly Consumed in China.; Journal of Food Science; 2012; 77; 11
  2. Converted value from: Public Health England, Nutrient analysis of fruits and vegetables. 2017
  3. Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
  4. Public Health England, Nutrient analysis of fruits and vegetables. 2017#Eissa HA, Bareh GF, Ibrahim AA, Moawad RK, Ali HS; The effect of different drying methods on the nutrients and non-nutrients composition of zucchini (green squash) rings.; Journal of Applied Sciences Research; 2013
  5. 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: 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
  7. Public Health England, Nutrient analysis of fruits and vegetables. 2017
  8. Shohag, M. J. I., et al.; Folate Content and Composition of Vegetables Commonly Consumed in China.; Journal of Food Science; 2012; 77; 11#Public Health England, Nutrient analysis of fruits and vegetables. 2017
  9. Converted value from: BVL; Lebensmittel Monitoring 2010; 2010#Public Health England, Nutrient analysis of fruits and vegetables. 2017
  10. Converted value from: BVL; Lebensmittel Monitoring 2010; 2010#Converted value from: BVL; Lebensmittel Monitoring 2013; 2013#Public Health England, Nutrient analysis of fruits and vegetables. 2017#Converted value from: Nho, E. Y., et al.; Determination of Metals in Fruits of Cucurbitaceae Species from South Korea, to Characterize Potential Effects on Human Health.; Analytical Letters; 2018; 51; 5
  11. Converted value from: Nho, E. Y., et al.; Determination of Metals in Fruits of Cucurbitaceae Species from South Korea, to Characterize Potential Effects on Human Health.; Analytical Letters; 2018; 51; 5#Public Health England, Nutrient analysis of fruits and vegetables. 2017#Converted value from: BVL; Lebensmittel Monitoring 2010; 2010#Converted value from: BVL; Lebensmittel Monitoring 2013; 2013
  12. Converted value from: BVL; Lebensmittel Monitoring 2010; 2010#Converted value from: BVL; Lebensmittel Monitoring 2013; 2013#Converted value from: Nho, E. Y., et al.; Determination of Metals in Fruits of Cucurbitaceae Species from South Korea, to Characterize Potential Effects on Human Health.; Analytical Letters; 2018; 51; 5
  13. Converted value from: BVL; Lebensmittel Monitoring 2010; 2010#Converted value from: Nho, E. Y., et al.; Determination of Metals in Fruits of Cucurbitaceae Species from South Korea, to Characterize Potential Effects on Human Health.; Analytical Letters; 2018; 51; 5
  14. 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
  15. Public Health England, Nutrient analysis of fruits and vegetables. 2017#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
  16. 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#Public Health England, Nutrient analysis of fruits and vegetables. 2017

Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.