Bean green, raw
All nutrient values refer to 100 g.
- Energy (kilocalorie)
- 28 kcal
- Energy (kilojoule)
- 118 kJ
- Protein (Nx6.25)
- 2.238 g
- Fat
- 0.24 g
- Carbohydrate, available
- 3.4 g
- Fibre, dietary, total
- 1.89 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) | 118 kJ/100 g | 118 | 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) | 28 kcal/100 g | 28 | 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 | 90.39 g/100 g | 90.39 | 2 | 1 | |
| Protein (Nx6.25) | 2.238 g/100 g | 2.238 | 2 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fat | 0.24 g/100 g | 0.24 | 3 | 3 | |
| Carbohydrate, available | 3.4 g/100 g | 3.4 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Fibre, dietary, total | 1.89 g/100 g | 1.89 | 3 | 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 | 4 | — | |
| Organic acids, total | 0 g/100 g | 0 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Ash | 0.735 g/100 g | 0.735 | 2 | 5 | |
| Vitamin A, retinol equivalents (RE) | 71 µg/100 g | 71 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, retinol activity equivalents (RAE) | 36 µg/100 g | 36 | 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 | 387 µg/100 g | 387 | 2 | 6 | |
| Carotenoids, excluding beta-carotene | 83 µg/100 g | 83 | 2 | 7 | |
| 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) | 0.0625 mg/100 g | 0.0625 | 5 | 8 | VITE[mg] = TOCPHA[mg] |
| Alpha-tocopherol | 0.0625 mg/100 g | 0.0625 | 5 | 9 | |
| Beta-tocopherol | — mg/100 g | <LOD | 5 | 9 | |
| Gamma-tocopherol | 0.19 mg/100 g | 0.19 | 5 | 9 | |
| Delta-tocopherol | 0.0075 mg/100 g | 0.0075 | 5 | 9 | |
| Alpha-tocotrienol | — mg/100 g | <LOD | 5 | 9 | |
| Vitamin K | 36 µg/100 g | 36 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (phylloquinone) | 36 µg/100 g | 36 | 5 | 10 | |
| Vitamin K2 (menaquinone) | 0 µg/100 g | 0 | 4 | — | |
| Vitamin B1 (thiamine) | 0.12 mg/100 g | 0.12 | 5 | 11 | |
| Vitamin B2 (riboflavin) | 0.09 mg/100 g | 0.09 | 5 | 12 | |
| Niacin equivalents | 1.25 mg/100 g | 1.25 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 0.8 mg/100 g | 0.8 | 5 | 11 | |
| Pantothenic acid | 0.11 mg/100 g | 0.11 | 5 | 12 | |
| Vitamin B6 | 33.87 µg/100 g | 33.87 | 5 | 11 | |
| Biotin | 1 µg/100 g | 1 | 5 | 12 | |
| Folate equivalent | 52 µg/100 g | 52 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folate | 52 µg/100 g | 52 | 2 | 13 | |
| Folic acid, synthetic | 0 µg/100 g | 0 | 4 | — | |
| Vitamin B12 (cobalamin) | 0 µg/100 g | 0 | 4 | — | |
| Vitamin C | 18.94 mg/100 g | 18.94 | 3 | 3 | |
| Salt (sodium chloride) | 0.00495 g/100 g | 0.00495 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Sodium | 1.98 mg/100 g | 1.98 | 2 | 14 | |
| Chloride | 12.886 mg/100 g | 12.886 | 3 | 3 | |
| Potassium | 234 mg/100 g | 234 | 2 | 15 | |
| Calcium | 65 mg/100 g | 65 | 2 | 16 | |
| Magnesium | 24 mg/100 g | 24 | 2 | 17 | |
| Phosphorus | 35.813 mg/100 g | 35.813 | 3 | 3 | |
| Sulphur | — mg/100 g | - | — | — | |
| Iron | 0.78 mg/100 g | 0.78 | 2 | 18 | |
| Zinc | 0.32 mg/100 g | 0.32 | 2 | 19 | |
| Iodide | 2 µg/100 g | 2 | 5 | 12 | |
| Copper | 68 µg/100 g | 68 | 2 | 20 | |
| Manganese | 260 µg/100 g | 260 | 2 | 21 | |
| Fluoride | 12 µg/100 g | 12 | 3 | 3 | |
| Chromium | 1 µg/100 g | 1 | 2 | 22 | |
| Molybdenum | 20 µg/100 g | 20 | 5 | 23 | |
| Acetic acid | — g/100 g | - | — | — | |
| Citric acid | — g/100 g | - | — | — | |
| Lactic acid | 0 g/100 g | 0 | 4 | — | |
| Malic acid | — g/100 g | - | — | — | |
| Tartaric acid | 0 g/100 g | 0 | 4 | — | |
| Polyols, total | 0.28 g/100 g | 0.28 | 1 | — | POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated |
| Mannitol | 0.11 g/100 g | 0.11 | 5 | 24 | |
| Sorbitol | 0.17 g/100 g | 0.17 | 5 | 24 | |
| Xylitol | — g/100 g | - | — | — | |
| Monosaccharides, total | 2.15 g/100 g | 2.15 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 0.94 g/100 g | 0.94 | 2 | 25 | |
| Fructose | 1.21 g/100 g | 1.21 | 2 | 26 | |
| Galactose | — g/100 g | - | — | — | |
| Disaccharides, total | 0.114 g/100 g | 0.114 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Sucrose | 0.114 g/100 g | 0.114 | 2 | 27 | |
| Maltose | — g/100 g | <LOD or <LOQ | 5 | 12 | |
| Lactose | — g/100 g | <LOD or <LOQ | 5 | 12 | |
| Sugars (mono- and disaccharides), total | 2.26 g/100 g | 2.26 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharides, available | — g/100 g | - | — | — | |
| Starch (starch, glycogen, dextrins) | 0.9 g/100 g | 0.9 | 5 | 11 | |
| Fibre, low molecular weight | — g/100 g | - | — | — | |
| Fibre, high molecular weight | 1.89 g/100 g | 1.89 | 3 | 4 | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Fibre, water-insoluble | 1.01 g/100 g | 1.01 | 3 | 3 | |
| Fibre, water-soluble | 0.88 g/100 g | 0.88 | 3 | 3 | |
| Fibre, high molecular weight, water-soluble | — g/100 g | - | — | — | |
| Fibre, high molecular weight, water-insoluble | — g/100 g | - | — | — | |
| Fatty acids, saturated, total | 0.071 g/100 g | 0.071 | 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) | 0.062 g/100 g | 0.062 | 3 | 3 | |
| Fatty acid C17:0 (margaric acid) | — g/100 g | - | — | — | |
| Fatty acid C18:0 (stearic acid) | 0.0088 g/100 g | 0.0088 | 3 | 3 | |
| 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 | 0.007 g/100 g | 0.007 | 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) | — g/100 g | - | — | — | |
| Fatty acid C18:1 n-7 cis (vaccenic acid) | — g/100 g | - | — | — | |
| Fatty acid C18:1 n-9 cis (oleic acid) | 0.007 g/100 g | 0.007 | 3 | 3 | |
| 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, total | 0.115 g/100 g | 0.115 | 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 | 0.062 g/100 g | 0.062 | 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) | 0.062 g/100 g | 0.062 | 3 | 3 | |
| 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 | 0.053 g/100 g | 0.053 | 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) | 0.053 g/100 g | 0.053 | 3 | 3 | |
| 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 | - | — | — | |
| Cholesterol | 0 mg/100 g | 0 | 4 | — | |
| Amino acids, essential, total | 0.796 g/100 g | 0.796 | 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 | 0.1 g/100 g | 0.1 | 3 | 3 | |
| Aspartic acid, including asparagine | — g/100 g | - | — | — | |
| Cysteine | 0.024 g/100 g | 0.024 | 3 | 3 | |
| Glutamic acid, including glutamine | — g/100 g | - | — | — | |
| Glycine | — g/100 g | - | — | — | |
| Histidine | 0.049 g/100 g | 0.049 | 3 | 3 | |
| Isoleucine | 0.11 g/100 g | 0.11 | 3 | 3 | |
| Leucine | 0.14 g/100 g | 0.14 | 3 | 3 | |
| Lysine | 0.14 g/100 g | 0.14 | 3 | 3 | |
| Methionine | 0.034 g/100 g | 0.034 | 3 | 3 | |
| Phenylalanine | 0.073 g/100 g | 0.073 | 3 | 3 | |
| Proline | — g/100 g | - | — | — | |
| Serine | — g/100 g | - | — | — | |
| Threonine | 0.093 g/100 g | 0.093 | 3 | 3 | |
| Tryptophan | 0.027 g/100 g | 0.027 | 3 | 3 | |
| Tyrosine | 0.05 g/100 g | 0.05 | 3 | 3 | |
| Valine | 0.13 g/100 g | 0.13 | 3 | 3 | |
| Nitrogen, total | 0.358 g/100 g | 0.358 | 2 | 2 |
Data source · Reference
Data source
- Formelberechnung
- Aggregation
- Nährstoffdatenbank
- Logische Null
- Literatur
Reference
- 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#Martínez C, Ros G, Periago MJ, Ortuño J, López G, Rincón F; In vitro protein digestibility and mineral availability of green beans (Phaseolus vulgarisL) as influenced by variety and pod size.; Journal of the Science of Food and Agriculture; 1998; 77; 3#Delchier N, Reich M, Renard CMGC; Impact of cooking methods on folates, ascorbic acid and lutein in green beans (Phaseolus vulgaris) and spinach (Spinacea oleracea).; LWT - Food Science and Technology; 2012; 49; 2
- 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
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Converted value from: Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- 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#Martínez C, Ros G, Periago MJ, Ortuño J, López G, Rincón F; In vitro protein digestibility and mineral availability of green beans (Phaseolus vulgarisL) as influenced by variety and pod size.; Journal of the Science of Food and Agriculture; 1998; 77; 3
- 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#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#Li, L., et al.; Selected nutrient analyses of fresh, fresh-stored, and frozen fruits and vegetables.; Journal of Food Composition and Analysis; 2017; 59#Murkovic M, Grams K, Draxl S, Pfannhauser W; Development of an Austrian Carotenoid Database; Journal of Food Composition and Analysis; 2000; 13
- 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: Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- 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
- 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
- Bolton-Smith C;Price RJG;Fenton ST;Harrington DJ;Shearer MJ; Compilation of a provisional UK database for the phylloquinone (vitamin K1) content of foods; British Journal of Nutrition; 2000; 4
- Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- 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#Czarnowska-Kujawska M.; Gujska E.; Michalak J.; Testing of different extraction procedures for folate HPLC determination in fresh fruits and vegetables; Journal of Food Composition and Analysis; 2017; 57#Li, L., et al.; Selected nutrient analyses of fresh, fresh-stored, and frozen fruits and vegetables.; Journal of Food Composition and Analysis; 2017; 59#Rychlik M., Englert K., Kapfer S., Kirchhoff E.; Folate contents of legumes determined by optimized enzyme treatment and stable isotope dilution assays; Journal of food composition and analysis; 2007; 20#Delchier N, Reich M, Renard CMGC; Impact of cooking methods on folates, ascorbic acid and lutein in green beans (Phaseolus vulgaris) and spinach (Spinacea oleracea).; LWT - Food Science and Technology; 2012; 49; 2#Melse-Boonstra A, Verhoef P, Konings EJM, Van Dusseldorp M, Matser A, Hollman PCH, Meyboom S, Kok FJ, West CE; Influence of processing on total, monoglutamate and polyglutamate folate contents of leeks, cauliflower, and green beans.; J Agr Food Chem; 2002; 50; 12
- Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Martínez C, Ros G, Periago MJ, Ortuño J, López G, Rincón F; In vitro protein digestibility and mineral availability of green beans (Phaseolus vulgarisL) as influenced by variety and pod size.; Journal of the Science of Food and Agriculture; 1998; 77; 3
- 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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Martínez C, Ros G, Periago MJ, Ortuño J, López G, Rincón F; In vitro protein digestibility and mineral availability of green beans (Phaseolus vulgarisL) as influenced by variety and pod size.; Journal of the Science of Food and Agriculture; 1998; 77; 3
- 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#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#Martínez C, Ros G, Periago MJ, Ortuño J, López G, Rincón F; In vitro protein digestibility and mineral availability of green beans (Phaseolus vulgarisL) as influenced by variety and pod size.; Journal of the Science of Food and Agriculture; 1998; 77; 3
- Martínez C, Ros G, Periago MJ, Ortuño J, López G, Rincón F; In vitro protein digestibility and mineral availability of green beans (Phaseolus vulgarisL) as influenced by variety and pod size.; Journal of the Science of Food and Agriculture; 1998; 77; 3#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#Martínez C, Ros G, Periago MJ, Ortuño J, López G, Rincón F; In vitro protein digestibility and mineral availability of green beans (Phaseolus vulgarisL) as influenced by variety and pod size.; Journal of the Science of Food and Agriculture; 1998; 77; 3#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
- Martínez C, Ros G, Periago MJ, Ortuño J, López G, Rincón F; In vitro protein digestibility and mineral availability of green beans (Phaseolus vulgarisL) as influenced by variety and pod size. ; Journal of the Science of Food and Agriculture; 1998; 77; 3#Converted value from: BVL; Lebensmittel Monitoring 2014; 2014#Converted value from: BVL; Lebensmittel Monitoring 2005 ; 2005#Converted value from: BVL; Lebensmittel Monitoring 2008; 2008#Converted value from: BVL; Lebensmittel Monitoring 2017; 2017#Converted value from: BVL; Lebensmittel Monitoring 2011; 2011#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#Converted value from: BVL; Lebensmittel Monitoring 2002; 2002#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#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
- Converted value from: BVL; Lebensmittel Monitoring 2008; 2008#Converted value from: BVL; Lebensmittel Monitoring 2005 ; 2005#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 2002; 2002#Converted value from: BVL; Lebensmittel Monitoring 2017; 2017#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Converted value from: BVL; Lebensmittel Monitoring 2014; 2014#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 2011; 2011
- Converted value from: BVL; Lebensmittel Monitoring 2014; 2014#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#Converted value from: BVL; Lebensmittel Monitoring 2017; 2017#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 2017; 2017#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
- 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#Sánchez-Mata MDC, Cámara-Hurtado M, Díez-Marqués C; Identification and quantification of soluble sugars in green beans by HPLC; European Food Research and Technology; 2002; 214; 3#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- Health, D. o; Nutrient analysis of fruit and vegetables; 2013#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#Sánchez-Mata MDC, Cámara-Hurtado M, Díez-Marqués C; Identification and quantification of soluble sugars in green beans by HPLC; European Food Research and Technology; 2002; 214; 3
- Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Sánchez-Mata MDC, Cámara-Hurtado M, Díez-Marqués C; Identification and quantification of soluble sugars in green beans by HPLC; European Food Research and Technology; 2002; 214; 3
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.