BLS 4.0 · G680100

Radish raw

All nutrient values refer to 100 g.

Energy (kilocalorie)
21 kcal
Energy (kilojoule)
87 kJ
Protein (Nx6.25)
1.05 g
Fat
0.15 g
Carbohydrate, available
2.97 g
Fibre, dietary, total
1.2 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)87 kJ/100 g871—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)21 kcal/100 g211—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
Water94.507 g/100 g94.50721
Protein (Nx6.25)1.05 g/100 g1.0532PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated
Fat0.15 g/100 g0.1533
Carbohydrate, available2.97 g/100 g2.971—CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated
Fibre, dietary, total1.2 g/100 g1.24—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, total0.314 g/100 g0.3141—OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated
Ash0.75 g/100 g0.7533
Vitamin A, retinol equivalents (RE)2 µg/100 g21—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 g11—VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated
Retinol0 µg/100 g05—
Beta-carotene9.4 µg/100 g9.464
Carotenoids, excluding beta-carotene2 µg/100 g27—
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)0.0625 mg/100 g0.06257—VITE[mg] = TOCPHA[mg]
Alpha-tocopherol0.0625 mg/100 g0.06257—
Beta-tocopherol0 mg/100 g07—
Gamma-tocopherol0.0125 mg/100 g0.01257—
Delta-tocopherol0 mg/100 g07—
Alpha-tocotrienol0 mg/100 g07—
Vitamin K1.4 µg/100 g1.41—VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated
Vitamin K1 (phylloquinone)1.4 µg/100 g1.465
Vitamin K2 (menaquinone)0 µg/100 g05—
Vitamin B1 (thiamine)0.458 mg/100 g0.45866
Vitamin B2 (riboflavin)0.03 mg/100 g0.0333
Niacin equivalents0.567 mg/100 g0.5671—NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated
Niacin0.4 mg/100 g0.433
Pantothenic acid0.18 mg/100 g0.1833
Vitamin B660 µg/100 g6033
Biotin3 µg/100 g37—
Folate equivalent24 µg/100 g241—FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated
Folate24 µg/100 g2433
Folic acid, synthetic0 µg/100 g05—
Vitamin B12 (cobalamin)0 µg/100 g05—
Vitamin C27 mg/100 g2733
Salt (sodium chloride)0.055 g/100 g0.0551—NACL[g] = NA[g]*2.5immer berechnet / always calculated
Sodium22 mg/100 g2267
Chloride19 mg/100 g1933
Potassium232 mg/100 g23267
Calcium24 mg/100 g2468
Magnesium9 mg/100 g968
Phosphorus36 mg/100 g3633
Sulphur— mg/100 g-——
Iron0.28 mg/100 g0.2868
Zinc0.16 mg/100 g0.1629
Iodide— µg/100 g<LOQ610
Copper15 µg/100 g15211
Manganese45 µg/100 g45610
Fluoride12 µg/100 g127—
Chromium4 µg/100 g47—
Molybdenum4 µg/100 g47—
Acetic acid— g/100 g-——
Citric acid0.073 g/100 g0.0737—
Lactic acid0 g/100 g05—
Malic acid0.241 g/100 g0.2417—
Tartaric acid0 g/100 g05—
Polyols, total0.14 g/100 g0.141—POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated
Mannitol0 g/100 g07—
Sorbitol0.14 g/100 g0.147—
Xylitol— g/100 g-——
Monosaccharides, total1.839 g/100 g1.8391—MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated
Glucose1.218 g/100 g1.21833
Fructose0.621 g/100 g0.62133
Galactose— g/100 g-——
Disaccharides, total0.142 g/100 g0.1421—DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated
Sucrose0.142 g/100 g0.14233
Maltose0 g/100 g07—
Lactose0 g/100 g05—
Sugars (mono- and disaccharides), total1.981 g/100 g1.9811—SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated
Oligosaccharides, available0.04 g/100 g0.047—
Starch (starch, glycogen, dextrins)0.80526 g/100 g0.80526612
Fibre, low molecular weight— g/100 g-——
Fibre, high molecular weight1.2 g/100 g1.24—FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated
Fibre, water-insoluble0.9 g/100 g0.94—
Fibre, water-soluble0.3 g/100 g0.34—
Fibre, high molecular weight, water-soluble— g/100 g-——
Fibre, high molecular weight, water-insoluble— g/100 g-——
Fatty acids, saturated, total0.033 g/100 g0.0331—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)0.029 g/100 g0.02933
Fatty acid C17:0 (margaric acid)— g/100 g-——
Fatty acid C18:0 (stearic acid)0.0036 g/100 g0.003633
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, total0.015 g/100 g0.0151—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)— g/100 g-——
Fatty acid C18:1 n-7 cis (vaccenic acid)— g/100 g-——
Fatty acid C18:1 n-9 cis (oleic acid)0.015 g/100 g0.01533
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, total0.073 g/100 g0.0731—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), total0.055 g/100 g0.0551—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)0.055 g/100 g0.05533
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), total0.018 g/100 g0.0181—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)0.018 g/100 g0.01833
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, total0.314 g/100 g0.3141—AAE9[g] = ILE[g] + LEU[g] + LYS[g] + MET[g] + PHE[g] + THR[g] + TRP[g] + VAL[g]+HIS[g]immer berechnet / always calculated
Alanine0.036 g/100 g0.0368—
Arginine0.06 g/100 g0.068—
Aspartic acid, including asparagine0.103 g/100 g0.1038—
Cysteine0.009 g/100 g0.0098—
Glutamic acid, including glutamine0.234 g/100 g0.2348—
Glycine0.023 g/100 g0.0238—
Histidine0.022 g/100 g0.0228—
Isoleucine0.053 g/100 g0.0538—
Leucine0.055 g/100 g0.0558—
Lysine0.049 g/100 g0.0498—
Methionine0.01 g/100 g0.018—
Phenylalanine0.034 g/100 g0.0348—
Proline0.207 g/100 g0.2078—
Serine0.062 g/100 g0.0628—
Threonine0.036 g/100 g0.0368—
Tryptophan0.01 g/100 g0.018—
Tyrosine0.018 g/100 g0.0188—
Valine0.045 g/100 g0.0458—
Nitrogen, total0.168 g/100 g0.16832
Data source · Reference

Data source

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

Reference

  1. Wang, G., et al. ; Dietary fiber composition of selected foods in the People's Republic of China.; Journal of Food Composition and Analysis; 1991; 4#Lu, Z. l., et al.; Analysis and Evaluation of Nutritional Quality in Chinese Radish (Raphanus sativus L.).; Agricultural Sciences in China; 2008; 7#Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: I. Sodium, Phosphorus, and Potassium.; Journal of Food Composition and Analysis; 1995
  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. 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. 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
  6. Converted value from: El-Aarab AE, Ali M, Hussein L; Vitamin B1 profile of the egyptian core foods and adequacy of intake; Journal of Food Composition and Analysis; 2004; 17
  7. Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: I. Sodium, Phosphorus, and Potassium.; Journal of Food Composition and Analysis; 1995
  8. Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: II. Calcium, Magnesium, Iron, and Zinc; Journal of Food Composition and Analysis; 1995
  9. Converted value from: BVL; Lebensmittel Monitoring 2007; 2007#Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: II. Calcium, Magnesium, Iron, and Zinc; Journal of Food Composition and Analysis; 1995
  10. Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: III. Copper, Manganese, Selenium, and Iodine; Journal of Food Composition and Analysis; 1995
  11. Converted value from: BVL; Lebensmittel Monitoring 2007; 2007#Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: III. Copper, Manganese, Selenium, and Iodine; Journal of Food Composition and Analysis; 1995
  12. Hara, M., et al.; Variation in amylase activities in radish (Raphanus sativus) cultivars.; Plant Foods for Human Nutrition; 2009; 3

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