Beetroot raw
All nutrient values refer to 100 g.
- Energy (kilocalorie)
- 43 kcal
- Energy (kilojoule)
- 183 kJ
- Protein (Nx6.25)
- 2.063 g
- Fat
- 0.1 g
- Carbohydrate, available
- 7.22 g
- Fibre, dietary, total
- 2.5 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) | 183 kJ/100 g | 183 | 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) | 43 kcal/100 g | 43 | 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 | 86.767 g/100 g | 86.767 | 2 | 1 | |
| Protein (Nx6.25) | 2.063 g/100 g | 2.063 | 3 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fat | 0.1 g/100 g | 0.1 | 4 | 3 | |
| Carbohydrate, available | 7.22 g/100 g | 7.22 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Fibre, dietary, total | 2.5 g/100 g | 2.5 | 5 | — | FIBT[g]=FIBHMW[g]+FIBLMW[g] OR
FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated |
| Alcohol (Ethanol) | 0 g/100 g | 0 | 6 | — | |
| Organic acids, total | 0.12 g/100 g | 0.12 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Ash | 1 g/100 g | 1 | 3 | 4 | |
| Vitamin A, retinol equivalents (RE) | 2 µg/100 g | 2 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, retinol activity equivalents (RAE) | 1 µg/100 g | 1 | 1 | — | VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Retinol | 0 µg/100 g | 0 | 6 | — | |
| Beta-carotene | 10 µg/100 g | 10 | 2 | 5 | |
| Carotenoids, excluding beta-carotene | 7 µg/100 g | 7 | 4 | 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 | 6 | — | |
| Vitamin D2 (ergocalciferol) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin E (alpha-tocopherol) | 0.043 mg/100 g | 0.043 | 4 | 7 | VITE[mg] = TOCPHA[mg] |
| Alpha-tocopherol | 0.043 mg/100 g | 0.043 | 4 | 3 | |
| Beta-tocopherol | — mg/100 g | - | — | — | |
| Gamma-tocopherol | — mg/100 g | - | — | — | |
| Delta-tocopherol | — mg/100 g | - | — | — | |
| Alpha-tocotrienol | — mg/100 g | - | — | — | |
| Vitamin K | 0.2 µg/100 g | 0.2 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (phylloquinone) | 0.2 µg/100 g | 0.2 | 4 | 8 | |
| Vitamin K2 (menaquinone) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin B1 (thiamine) | 0.04 mg/100 g | 0.04 | 2 | 5 | |
| Vitamin B2 (riboflavin) | 0.05 mg/100 g | 0.05 | 2 | 5 | |
| Niacin equivalents | 0.4 mg/100 g | 0.4 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 0.2 mg/100 g | 0.2 | 2 | 5 | |
| Pantothenic acid | 0.13 mg/100 g | 0.13 | 4 | 3 | |
| Vitamin B6 | 48 µg/100 g | 48 | 2 | 5 | |
| Biotin | 0 µg/100 g | 0 | 4 | 9 | |
| Folate equivalent | 66 µg/100 g | 66 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folate | 66 µg/100 g | 66 | 2 | 10 | |
| Folic acid, synthetic | 0 µg/100 g | 0 | 6 | — | |
| Vitamin B12 (cobalamin) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin C | 6 mg/100 g | 6 | 2 | 5 | |
| Salt (sodium chloride) | 0.142 g/100 g | 0.142 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Sodium | 57 mg/100 g | 57 | 3 | 11 | |
| Chloride | 82 mg/100 g | 82 | 4 | 3 | |
| Potassium | 349 mg/100 g | 349 | 2 | 12 | |
| Calcium | 17 mg/100 g | 17 | 2 | 13 | |
| Magnesium | 24 mg/100 g | 24 | 2 | 14 | |
| Phosphorus | 42 mg/100 g | 42 | 2 | 5 | |
| Sulphur | — mg/100 g | - | — | — | |
| Iron | 0.4 mg/100 g | 0.4 | 2 | 15 | |
| Zinc | 0.31 mg/100 g | 0.31 | 2 | 16 | |
| Iodide | 0.4 µg/100 g | 0.4 | 2 | 17 | |
| Copper | 86 µg/100 g | 86 | 2 | 18 | |
| Manganese | 370 µg/100 g | 370 | 2 | 19 | |
| Fluoride | 12 µg/100 g | 12 | 4 | 3 | |
| Chromium | 4 µg/100 g | 4 | 2 | 20 | |
| Molybdenum | — µg/100 g | - | — | — | |
| Acetic acid | — g/100 g | - | — | — | |
| Citric acid | 0.101 g/100 g | 0.101 | 3 | 21 | |
| Lactic acid | 0 g/100 g | 0 | 6 | — | |
| Malic acid | 0.019 g/100 g | 0.019 | 3 | 21 | |
| Tartaric acid | — g/100 g | <LOD | 3 | 21 | |
| 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 | 22 | |
| Sorbitol | — g/100 g | <LOD | 3 | 22 | |
| Xylitol | — g/100 g | - | — | — | |
| Monosaccharides, total | 0.54 g/100 g | 0.54 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 0.4 g/100 g | 0.4 | 2 | 23 | |
| Fructose | 0.14 g/100 g | 0.14 | 2 | 24 | |
| Galactose | — g/100 g | - | — | — | |
| Disaccharides, total | 6.68 g/100 g | 6.68 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Sucrose | 6.68 g/100 g | 6.68 | 3 | 25 | |
| Maltose | — g/100 g | - | — | — | |
| Lactose | 0 g/100 g | 0 | 6 | — | |
| Sugars (mono- and disaccharides), total | 7.22 g/100 g | 7.22 | 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 | 4 | 8 | |
| Fibre, low molecular weight | — g/100 g | - | — | — | |
| Fibre, high molecular weight | 2.5 g/100 g | 2.5 | 5 | — | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Fibre, water-insoluble | 2 g/100 g | 2 | 5 | — | |
| Fibre, water-soluble | 0.5 g/100 g | 0.5 | 5 | — | |
| Fibre, high molecular weight, water-soluble | — g/100 g | - | — | — | |
| Fibre, high molecular weight, water-insoluble | — g/100 g | - | — | — | |
| Fatty acids, saturated, total | 0.02 g/100 g | 0.02 | 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) | 0.02 g/100 g | 0.02 | 2 | 5 | |
| Fatty acid C17:0 (margaric acid) | 0 g/100 g | 0 | 4 | 8 | |
| Fatty acid C18:0 (stearic acid) | 0.00004 g/100 g | 0.00004 | 2 | 17 | |
| 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 | 0.0099 g/100 g | 0.0099 | 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) | 0 g/100 g | 0 | 4 | 8 | |
| Fatty acid C16:1 n-7 cis (palmitoleic acid) | — g/100 g | - | — | — | |
| Fatty acid C18:1 n-7 cis (vaccenic acid) | — g/100 g | - | — | — | |
| Fatty acid C18:1 n-9 cis (oleic acid) | 0.0099 g/100 g | 0.0099 | 4 | 3 | |
| Fatty acid C20:1 n-9 cis (gondoic acid) | 0 g/100 g | 0 | 4 | 8 | |
| Fatty acid C22:1 n-9 cis (erucic acid) | 0 g/100 g | 0 | 4 | 8 | |
| Fatty acids, polyunsaturated, total | 0.04 g/100 g | 0.04 | 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 | 0.0041 g/100 g | 0.0041 | 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) | 0.0041 g/100 g | 0.0041 | 2 | 5 | |
| Fatty acid C18:4 n-3 all-cis (stearidonic acid) | 0 g/100 g | 0 | 4 | 8 | |
| Fatty acid C20:5 n-3 all-cis (eicosapentanoic acid) | 0 g/100 g | 0 | 6 | — | |
| Fatty acid C22:5 n-3 all-cis (docosapentanoic acid) | 0 g/100 g | 0 | 4 | 8 | |
| Fatty acid C22:6 n-3 all-cis (docosahexanoic acid) | 0 g/100 g | 0 | 6 | — | |
| Fatty acids, polyunsaturated, n-6 (omega-6), total | 0.04 g/100 g | 0.04 | 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) | 0.04 g/100 g | 0.04 | 2 | 17 | |
| Fatty acid C18:2 conjugated, cis 9,trans 11 (conjugated linoleic acid) | 0 g/100 g | 0 | 4 | 8 | |
| Fatty acid C18:3 n-6 all-cis (gamma-linolenic acid) | 0 g/100 g | 0 | 4 | 8 | |
| Fatty acid C20:2 n-6 cis,cis (eicosadienoic acid) | 0 g/100 g | 0 | 4 | 8 | |
| Fatty acid C20:3 n-6 all-cis (dihomo-gamma-linolenic acid) | 0 g/100 g | 0 | 4 | 8 | |
| Fatty acid C20:4 n-6 all-cis (arachidonic acid) | 0 g/100 g | 0 | 4 | 8 | |
| Fatty acids, others | — g/100 g | - | — | — | |
| Cholesterol | 0 mg/100 g | 0 | 6 | — | |
| Amino acids, essential, total | 0.329 g/100 g | 0.329 | 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 | — g/100 g | - | — | — | |
| Arginine | 0.027 g/100 g | 0.027 | 4 | 3 | |
| Aspartic acid, including asparagine | — g/100 g | - | — | — | |
| Cysteine | — g/100 g | - | — | — | |
| Glutamic acid, including glutamine | — g/100 g | - | — | — | |
| Glycine | — g/100 g | - | — | — | |
| Histidine | 0.021 g/100 g | 0.021 | 4 | 3 | |
| Isoleucine | 0.049 g/100 g | 0.049 | 4 | 3 | |
| Leucine | 0.053 g/100 g | 0.053 | 4 | 3 | |
| Lysine | 0.082 g/100 g | 0.082 | 4 | 3 | |
| Methionine | 0.005 g/100 g | 0.005 | 4 | 3 | |
| Phenylalanine | 0.026 g/100 g | 0.026 | 4 | 3 | |
| Proline | — g/100 g | - | — | — | |
| Serine | — g/100 g | - | — | — | |
| Threonine | 0.033 g/100 g | 0.033 | 4 | 3 | |
| Tryptophan | 0.013 g/100 g | 0.013 | 4 | 3 | |
| Tyrosine | — g/100 g | - | — | — | |
| Valine | 0.047 g/100 g | 0.047 | 4 | 3 | |
| Nitrogen, total | 0.33 g/100 g | 0.33 | 3 | 2 |
Data source · Reference
Data source
- Formelberechnung
- Aggregation
- Literatur
- Nährstoffdatenbank
- Analyse
- Logische Null
Reference
- Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4#Fajardo, V., et al.; Folate content in fresh-cut vegetable packed products by 96-well microtiter plate microbiological assay.; Food Chemistry; 2015; 169#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: 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
- 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
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7#Rijksinstituut voor Volksgezondheid en Milieu (RIVM), Nederlands Voedingsstoffenbestand (NEVO) 2021
- Converted value from: Rijksinstituut voor Volksgezondheid en Milieu (RIVM), Nederlands Voedingsstoffenbestand (NEVO) 2021
- Converted value from: Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Rijksinstituut voor Volksgezondheid en Milieu (RIVM), Nederlands Voedingsstoffenbestand (NEVO) 2021
- National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024
- Jastrebova, J., et al.; HPLC determination of folates in raw and processed beetroots.; Food Chemistry; 2003; 80; 4#Müller H.; Bestimmung der Folsäure-Gehalte von Gemüse und Obst mit Hilfe der Hochleistungsflüssigchromatographie (HPLC); Z Lebensm Unters Forsch; 1993; 196#Fajardo, V., et al.; Folate content in fresh-cut vegetable packed products by 96-well microtiter plate microbiological assay.; Food Chemistry; 2015; 169
- 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#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#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#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#Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4#Lisiewska, Z., et al.; Effect of processing and cooking on total and soluble oxalate content in frozen root vegetables prepared for consumption.; Agricultural and Food Science; 2011; 20; 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#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: BVL; Lebensmittel Monitoring 2010; 2010#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#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
- Ellen, G., et al.; HEAVY-METALS IN VEGETABLES GROWN IN THE NETHERLANDS AND IN DOMESTIC AND IMPORTED FRUITS.; Zeitschrift Fur Lebensmittel-Untersuchung Und-Forschung; 1990; 190; 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#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: BVL; Lebensmittel Monitoring 2010; 2010
- Rijksinstituut voor Volksgezondheid en Milieu (RIVM), Nederlands Voedingsstoffenbestand (NEVO) 2021#Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- 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#Converted value from: BVL; Lebensmittel Monitoring 2010; 2010#Ellen, G., et al.; HEAVY-METALS IN VEGETABLES GROWN IN THE NETHERLANDS AND IN DOMESTIC AND IMPORTED FRUITS.; Zeitschrift Fur Lebensmittel-Untersuchung Und-Forschung; 1990; 190; 1
- Converted value from: BVL; Lebensmittel Monitoring 2010; 2010#Ellen, G., et al.; HEAVY-METALS IN VEGETABLES GROWN IN THE NETHERLANDS AND IN DOMESTIC AND IMPORTED FRUITS.; Zeitschrift Fur Lebensmittel-Untersuchung Und-Forschung; 1990; 190; 1#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
- Converted value from: BVL; Lebensmittel Monitoring 2010; 2010#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
- Herrmann K.; Die Säuren der Gemüsearten; Ernährungs-Umschau; 1989; 36; 6
- 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#Dolores Rodríguez-Sevilla; Effects of processing conditions on soluble sugars content of carrot, beetroot and turnip.; Food Chemistry; 1999; 66; 1
- Dolores Rodríguez-Sevilla; Effects of processing conditions on soluble sugars content of carrot, beetroot and turnip.; Food Chemistry; 1999; 66; 1#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
- Dolores Rodríguez-Sevilla; Effects of processing conditions on soluble sugars content of carrot, beetroot and turnip.; Food Chemistry; 1999; 66; 1
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.