Peanut roasted
All nutrient values refer to 100 g.
- Energy (kilocalorie)
- 620 kcal
- Energy (kilojoule)
- 2,567 kJ
- Protein (Nx6.25)
- 29 g
- Fat
- 49.7 g
- Carbohydrate, available
- 9.9 g
- Fibre, dietary, total
- 8.4 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) | 2,567 kJ/100 g | 2567 | 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) | 620 kcal/100 g | 620 | 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 | 1.07 g/100 g | 1.07 | 2 | 1 | |
| Protein (Nx6.25) | 29 g/100 g | 29 | 3 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fat | 49.7 g/100 g | 49.7 | 4 | 3 | |
| Carbohydrate, available | 9.9 g/100 g | 9.9 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Fibre, dietary, total | 8.4 g/100 g | 8.4 | 4 | 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 | 5 | — | |
| Organic acids, total | — g/100 g | - | — | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Ash | 1.79 g/100 g | 1.79 | 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 | 5 | — | |
| Beta-carotene | 11 µg/100 g | 11 | 4 | 5 | |
| Carotenoids, excluding beta-carotene | — µg/100 g | - | — | — | |
| 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 | 5 | — | |
| Vitamin D2 (ergocalciferol) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin E (alpha-tocopherol) | 8 mg/100 g | 8 | 4 | 6 | VITE[mg] = TOCPHA[mg] |
| Alpha-tocopherol | 8 mg/100 g | 8 | 4 | 7 | |
| Beta-tocopherol | 0.36 mg/100 g | 0.36 | 4 | 3 | |
| Gamma-tocopherol | 8 mg/100 g | 8 | 4 | 7 | |
| Delta-tocopherol | 0.61 mg/100 g | 0.61 | 4 | 3 | |
| Alpha-tocotrienol | — mg/100 g | - | — | — | |
| Vitamin K | 0.39 µg/100 g | 0.39 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (phylloquinone) | 0.39 µg/100 g | 0.39 | 2 | 8 | |
| Vitamin K2 (menaquinone) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B1 (thiamine) | 0.255 mg/100 g | 0.255 | 2 | 9 | |
| Vitamin B2 (riboflavin) | 0.14 mg/100 g | 0.14 | 4 | 10 | |
| Niacin equivalents | 19.633 mg/100 g | 19.633 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 14.3 mg/100 g | 14.3 | 4 | 7 | |
| Pantothenic acid | 1.95 mg/100 g | 1.95 | 3 | 11 | |
| Vitamin B6 | 400 µg/100 g | 400 | 4 | 10 | |
| Biotin | 34 µg/100 g | 34 | 4 | 12 | |
| Folate equivalent | 77.5 µg/100 g | 77.5 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folate | 77.5 µg/100 g | 77.5 | 2 | 13 | |
| Folic acid, synthetic | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B12 (cobalamin) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin C | — mg/100 g | <LOD or <LOQ | 4 | 7 | |
| Salt (sodium chloride) | 0.008 g/100 g | 0.008 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Sodium | 3 mg/100 g | 3 | 3 | 14 | |
| Chloride | 8 mg/100 g | 8 | 4 | 7 | |
| Potassium | 687 mg/100 g | 687 | 3 | 14 | |
| Calcium | 59.2 mg/100 g | 59.2 | 2 | 15 | |
| Magnesium | 165.1 mg/100 g | 165.1 | 2 | 15 | |
| Phosphorus | 336.5 mg/100 g | 336.5 | 3 | 16 | |
| Sulphur | — mg/100 g | - | — | — | |
| Iron | 1.528 mg/100 g | 1.528 | 2 | 15 | |
| Zinc | 3.4 mg/100 g | 3.4 | 3 | 17 | |
| Iodide | 0 µg/100 g | 0 | 4 | 18 | |
| Copper | 728 µg/100 g | 728 | 3 | 19 | |
| Manganese | 2,000 µg/100 g | 2000 | 3 | 20 | |
| Fluoride | 140 µg/100 g | 140 | 4 | 7 | |
| Chromium | 11 µg/100 g | 11 | 3 | 21 | |
| Molybdenum | 194 µg/100 g | 194 | 2 | 22 | |
| Acetic acid | — g/100 g | - | — | — | |
| Citric acid | — g/100 g | - | — | — | |
| Lactic acid | — g/100 g | - | — | — | |
| Malic acid | — g/100 g | - | — | — | |
| Tartaric acid | — g/100 g | - | — | — | |
| Polyols, total | — g/100 g | - | — | — | POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated |
| Mannitol | — g/100 g | - | — | — | |
| Sorbitol | — g/100 g | - | — | — | |
| Xylitol | — g/100 g | - | — | — | |
| Monosaccharides, total | 0 g/100 g | 0 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 0 g/100 g | 0 | 4 | 3 | |
| Fructose | 0 g/100 g | 0 | 4 | 3 | |
| Galactose | 0 g/100 g | 0 | 4 | 3 | |
| Disaccharides, total | 4.9 g/100 g | 4.9 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Sucrose | 4.9 g/100 g | 4.9 | 4 | 3 | |
| Maltose | 0 g/100 g | 0 | 4 | 3 | |
| Lactose | 0 g/100 g | 0 | 5 | — | |
| Sugars (mono- and disaccharides), total | 4.9 g/100 g | 4.9 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharides, available | — g/100 g | - | — | — | |
| Starch (starch, glycogen, dextrins) | 5.04 g/100 g | 5.04 | 3 | 23 | |
| Fibre, low molecular weight | — g/100 g | - | — | — | |
| Fibre, high molecular weight | 8.4 g/100 g | 8.4 | 6 | — | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Fibre, water-insoluble | 8.2 g/100 g | 8.2 | 6 | — | |
| Fibre, water-soluble | 0.2 g/100 g | 0.2 | 6 | — | |
| Fibre, high molecular weight, water-soluble | — g/100 g | - | — | — | |
| Fibre, high molecular weight, water-insoluble | — g/100 g | - | — | — | |
| Fatty acids, saturated, total | 7.7 g/100 g | 7.7 | 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) | 0 g/100 g | 0 | 4 | 3 | |
| Fatty acid C6:0 (caproic acid) | 0 g/100 g | 0 | 4 | 3 | |
| Fatty acid C8:0 (caprylic acid) | 0 g/100 g | 0 | 4 | 3 | |
| Fatty acid C10:0 (capric acid) | 0 g/100 g | 0 | 4 | 3 | |
| Fatty acid C12:0 (lauric acid) | 0 g/100 g | 0 | 4 | 3 | |
| Fatty acid C14:0 (myristic acid) | 0.016 g/100 g | 0.016 | 4 | 3 | |
| Fatty acid C15:0 (pentadecylic acid) | 0.004 g/100 g | 0.004 | 4 | 3 | |
| Fatty acid C16:0 (palmitic acid) | 3.98 g/100 g | 3.98 | 4 | 3 | |
| Fatty acid C17:0 (margaric acid) | 0.041 g/100 g | 0.041 | 4 | 3 | |
| Fatty acid C18:0 (stearic acid) | 1.2 g/100 g | 1.2 | 4 | 3 | |
| Fatty acid C20:0 (arachidic acid) | 0.575 g/100 g | 0.575 | 4 | 3 | |
| Fatty acid C22:0 (behenic acid) | 1.22 g/100 g | 1.22 | 4 | 3 | |
| Fatty acid C24:0 (lignoceric acid) | 0.689 g/100 g | 0.689 | 4 | 3 | |
| Fatty acids, monounsaturated, total | 26.1 g/100 g | 26.1 | 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 | 3 | |
| Fatty acid C16:1 n-7 cis (palmitoleic acid) | 0.031 g/100 g | 0.031 | 4 | 3 | |
| Fatty acid C18:1 n-7 cis (vaccenic acid) | — g/100 g | - | — | — | |
| Fatty acid C18:1 n-9 cis (oleic acid) | 25.4 g/100 g | 25.4 | 4 | 3 | |
| Fatty acid C20:1 n-9 cis (gondoic acid) | 0.627 g/100 g | 0.627 | 4 | 3 | |
| Fatty acid C22:1 n-9 cis (erucic acid) | 0.054 g/100 g | 0.054 | 4 | 3 | |
| Fatty acids, polyunsaturated, total | 9.74 g/100 g | 9.74 | 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 | 0.025 g/100 g | 0.025 | 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) | 0.025 g/100 g | 0.025 | 4 | 3 | |
| Fatty acid C18:4 n-3 all-cis (stearidonic acid) | 0 g/100 g | 0 | 4 | 3 | |
| Fatty acid C20:5 n-3 all-cis (eicosapentanoic acid) | 0 g/100 g | 0 | 5 | — | |
| Fatty acid C22:5 n-3 all-cis (docosapentanoic acid) | 0 g/100 g | 0 | 4 | 3 | |
| Fatty acid C22:6 n-3 all-cis (docosahexanoic acid) | 0 g/100 g | 0 | 5 | — | |
| Fatty acids, polyunsaturated, n-6 (omega-6), total | 9.71 g/100 g | 9.71 | 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) | 9.69 g/100 g | 9.69 | 4 | 3 | |
| Fatty acid C18:2 conjugated, cis 9,trans 11 (conjugated linoleic acid) | 0.009 g/100 g | 0.009 | 4 | 3 | |
| Fatty acid C18:3 n-6 all-cis (gamma-linolenic acid) | 0 g/100 g | 0 | 4 | 3 | |
| Fatty acid C20:2 n-6 cis,cis (eicosadienoic acid) | 0.004 g/100 g | 0.004 | 4 | 3 | |
| 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) | 0.016 g/100 g | 0.016 | 4 | 3 | |
| Fatty acids, others | 0.125 g/100 g | 0.125 | 4 | 3 | |
| Cholesterol | 0 mg/100 g | 0 | 4 | 24 | |
| Amino acids, essential, total | 9.54 g/100 g | 9.54 | 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 | 0.81 g/100 g | 0.81 | 4 | 7 | |
| Arginine | 3.46 g/100 g | 3.46 | 4 | 7 | |
| Aspartic acid, including asparagine | 3.31 g/100 g | 3.31 | 4 | 7 | |
| Cysteine | 0.43 g/100 g | 0.43 | 4 | 7 | |
| Glutamic acid, including glutamine | 5.63 g/100 g | 5.63 | 4 | 7 | |
| Glycine | 1.64 g/100 g | 1.64 | 4 | 7 | |
| Histidine | 0.71 g/100 g | 0.71 | 4 | 7 | |
| Isoleucine | 1.23 g/100 g | 1.23 | 4 | 7 | |
| Leucine | 2.03 g/100 g | 2.03 | 4 | 7 | |
| Lysine | 1.1 g/100 g | 1.1 | 4 | 7 | |
| Methionine | 0.31 g/100 g | 0.31 | 4 | 7 | |
| Phenylalanine | 1.54 g/100 g | 1.54 | 4 | 7 | |
| Proline | 1.43 g/100 g | 1.43 | 4 | 7 | |
| Serine | 1.83 g/100 g | 1.83 | 4 | 7 | |
| Threonine | 0.85 g/100 g | 0.85 | 4 | 7 | |
| Tryptophan | 0.32 g/100 g | 0.32 | 4 | 7 | |
| Tyrosine | 1.19 g/100 g | 1.19 | 4 | 7 | |
| Valine | 1.45 g/100 g | 1.45 | 4 | 7 | |
| Nitrogen, total | 4.5 g/100 g | 4.5 | 4 | 25 |
Data source · Reference
Data source
- Formelberechnung
- Literatur
- Aggregation
- Nährstoffdatenbank
- Logische Null
- Musterberechnung
Reference
- Ayoola, P. B., Adeyeye, A.; Effect of heating on the chemical composition and physico - chemical properties of Arachis hypogea (Groundnut) seed flour and oil; Pakistan Journal of Nutrition; 2010
- Leibniz-Institut für Lebensmittel-Systembiologie; SFK Online Version; 2016#Converted value from: US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019
- US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019
- 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: Ayoola, P. B., Adeyeye, A.; Effect of heating on the chemical composition and physico - chemical properties of Arachis hypogea (Groundnut) seed flour and oil; Pakistan Journal of Nutrition; 2010
- The Swedish Food Agency; The Swedish Food Agency food database; 2024
- Converted value from: Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- 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: 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
- Leibniz-Institut für Lebensmittel-Systembiologie; SFK Online Version; 2016
- Agence nationale de sécurité sanitaire (Anses), Ciqual French food composition table 2020#Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Leibniz-Institut für Lebensmittel-Systembiologie, SFK Online Version, 2016
- Kirchhoff, E (Deutsche Forschungsanstalt für Lebensmittelchemie, Garching); Folsäurequantifizierung in Nahrungsmittelrohstoffen und Lebensmitteln mit konstanten Rezepturen; 2006
- The New Zealand Institute for Plant & Food Research Limited and Ministry of Health, New Zealand Food Composition Database 2024#US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019
- Kafaoǧlu, B., et al.; Chemometric evaluation of trace metal concentrations in some nuts and seeds.; Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment; 2014; 31; 9
- US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019#The New Zealand Institute for Plant & Food Research Limited and Ministry of Health, New Zealand Food Composition Database 2024
- Converted value from: BVL; Lebensmittel Monitoring 2017; 2017#Converted value from: BVL; Lebensmittel Monitoring 2011; 2011#Converted value from: BVL; Lebensmittel Monitoring 2004; 2004#Converted value from: BVL; Lebensmittel Monitoring 2008; 2008#Kafaoǧlu, B., et al.; Chemometric evaluation of trace metal concentrations in some nuts and seeds.; Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment; 2014; 31; 9
- The New Zealand Institute for Plant & Food Research Limited and Ministry of Health, New Zealand Food Composition Database 2024
- Converted value from: BVL; Lebensmittel Monitoring 2017; 2017#Converted value from: BVL; Lebensmittel Monitoring 2011; 2011#Converted value from: BVL; Lebensmittel Monitoring 2008; 2008#Kafaoǧlu, B., et al.; Chemometric evaluation of trace metal concentrations in some nuts and seeds.; Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment; 2014; 31; 9#Converted value from: BVL; Lebensmittel Monitoring 2004; 2004
- Kafaoǧlu, B., et al.; Chemometric evaluation of trace metal concentrations in some nuts and seeds.; Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment; 2014; 31; 9#Converted value from: BVL; Lebensmittel Monitoring 2011; 2011#Converted value from: BVL; Lebensmittel Monitoring 2017; 2017
- Converted value from: BVL; Lebensmittel Monitoring 2011; 2011#Converted value from: BVL; Lebensmittel Monitoring 2017; 2017#Converted value from: BVL; Lebensmittel Monitoring 2008; 2008
- Converted value from: BVL; Lebensmittel Monitoring 2011; 2011
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7#US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019
- Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021
- Converted value from: US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.