Sweet almond
All nutrient values refer to 100 g.
- Energy (kilocalorie)
- 544 kcal
- Energy (kilojoule)
- 2,250 kJ
- Protein (Nx6.25)
- 22.333 g
- Fat
- 46.6 g
- Carbohydrate, available
- 3.87 g
- Fibre, dietary, total
- 10 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) | 2,250 kJ/100 g | 2250 | 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) | 544 kcal/100 g | 544 | 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 | 5.3 g/100 g | 5.3 | 2 | — | |
| Protein (Nx6.25) | 22.333 g/100 g | 22.333 | 3 | 1 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fat | 46.6 g/100 g | 46.6 | 4 | 2 | |
| Carbohydrate, available | 3.87 g/100 g | 3.87 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Fibre, dietary, total | 10 g/100 g | 10 | 3 | 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 | 0.003 g/100 g | 0.003 | 4 | 4 | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Ash | 3.005 g/100 g | 3.005 | 3 | 5 | |
| Vitamin A, retinol equivalents (RE) | 20 µg/100 g | 20 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, retinol activity equivalents (RAE) | 10 µg/100 g | 10 | 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 | 120 µg/100 g | 120 | 6 | 6 | |
| 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) | 23.9 mg/100 g | 23.9 | 3 | 7 | VITE[mg] = TOCPHA[mg] |
| Alpha-tocopherol | 23.9 mg/100 g | 23.9 | 3 | 8 | |
| Beta-tocopherol | 0.552 mg/100 g | 0.552 | 4 | 9 | |
| Gamma-tocopherol | 0.64 mg/100 g | 0.64 | 3 | 10 | |
| Delta-tocopherol | 0.208 mg/100 g | 0.208 | 3 | 11 | |
| Alpha-tocotrienol | 0.41 mg/100 g | 0.41 | 4 | 9 | |
| Vitamin K | 0 µg/100 g | 0 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (phylloquinone) | — µg/100 g | <LOD | 4 | 12 | |
| Vitamin K2 (menaquinone) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B1 (thiamine) | 0.22 mg/100 g | 0.22 | 2 | — | |
| Vitamin B2 (riboflavin) | 1.22 mg/100 g | 1.22 | 4 | 13 | |
| Niacin equivalents | 5.893 mg/100 g | 5.893 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 3.06 mg/100 g | 3.06 | 4 | 13 | |
| Pantothenic acid | 0.58 mg/100 g | 0.58 | 6 | 6 | |
| Vitamin B6 | 24 µg/100 g | 24 | 2 | — | |
| Biotin | 70 µg/100 g | 70 | 3 | 14 | |
| Folate equivalent | 45 µg/100 g | 45 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folate | 45 µg/100 g | 45 | 6 | 6 | |
| Folic acid, synthetic | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B12 (cobalamin) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin C | 1 mg/100 g | 1 | 6 | 15 | |
| Salt (sodium chloride) | 0.00518 g/100 g | 0.00518 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Sodium | 2.07 mg/100 g | 2.07 | 2 | — | |
| Chloride | 40 mg/100 g | 40 | 6 | 6 | |
| Potassium | 676.427 mg/100 g | 676.427 | 2 | — | |
| Calcium | 84.864 mg/100 g | 84.864 | 2 | — | |
| Magnesium | 217.984 mg/100 g | 217.984 | 2 | — | |
| Phosphorus | 554.8 mg/100 g | 554.8 | 3 | 16 | |
| Sulphur | 126.7 mg/100 g | 126.7 | 4 | 9 | |
| Iron | 3.11033 mg/100 g | 3.11033 | 2 | — | |
| Zinc | 3.15574 mg/100 g | 3.15574 | 2 | — | |
| Iodide | 1.07549 µg/100 g | 1.07549 | 2 | — | |
| Copper | 901.799 µg/100 g | 901.799 | 2 | — | |
| Manganese | 1,813.96 µg/100 g | 1813.96 | 2 | — | |
| Fluoride | 90 µg/100 g | 90 | 6 | 6 | |
| Chromium | 30 µg/100 g | 30 | 3 | 17 | |
| Molybdenum | 43.1 µg/100 g | 43.1 | 3 | 18 | |
| Acetic acid | — g/100 g | - | — | — | |
| Citric acid | — g/100 g | - | — | — | |
| Lactic acid | 0 g/100 g | 0 | 5 | — | |
| Malic acid | — g/100 g | - | — | — | |
| Tartaric acid | 0 g/100 g | 0 | 5 | — | |
| Polyols, total | 0 g/100 g | 0 | 1 | — | POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated |
| Mannitol | 0 g/100 g | 0 | 7 | — | |
| Sorbitol | 0 g/100 g | 0 | 7 | — | |
| Xylitol | 0 g/100 g | 0 | 7 | — | |
| Monosaccharides, total | 0.312 g/100 g | 0.312 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 0.199 g/100 g | 0.199 | 4 | 19 | |
| Fructose | 0.1129 g/100 g | 0.1129 | 4 | 19 | |
| Galactose | — g/100 g | - | — | — | |
| Disaccharides, total | 3.322 g/100 g | 3.322 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Sucrose | 3.322 g/100 g | 3.322 | 3 | 20 | |
| Maltose | — g/100 g | - | — | — | |
| Lactose | 0 g/100 g | 0 | 5 | — | |
| Sugars (mono- and disaccharides), total | 3.634 g/100 g | 3.634 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharides, available | — g/100 g | - | — | — | |
| Starch (starch, glycogen, dextrins) | 0.24 g/100 g | 0.24 | 3 | 21 | |
| Fibre, low molecular weight | — g/100 g | - | — | — | |
| Fibre, high molecular weight | 10 g/100 g | 10 | 3 | 3 | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Fibre, water-insoluble | 7.4 g/100 g | 7.4 | 3 | 22 | |
| Fibre, water-soluble | 2.6 g/100 g | 2.6 | 3 | 22 | |
| Fibre, high molecular weight, water-soluble | — g/100 g | - | — | — | |
| Fibre, high molecular weight, water-insoluble | — g/100 g | - | — | — | |
| Fatty acids, saturated, total | 4.01 g/100 g | 4.01 | 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) | 0.02 g/100 g | 0.02 | 4 | 23 | |
| Fatty acid C15:0 (pentadecylic acid) | 0.01 g/100 g | 0.01 | 4 | 23 | |
| Fatty acid C16:0 (palmitic acid) | 3.16 g/100 g | 3.16 | 4 | 23 | |
| Fatty acid C17:0 (margaric acid) | 0.03 g/100 g | 0.03 | 4 | 23 | |
| Fatty acid C18:0 (stearic acid) | 0.739 g/100 g | 0.739 | 4 | 23 | |
| Fatty acid C20:0 (arachidic acid) | 0.04 g/100 g | 0.04 | 4 | 23 | |
| Fatty acid C22:0 (behenic acid) | 0.01 g/100 g | 0.01 | 4 | 23 | |
| Fatty acid C24:0 (lignoceric acid) | — g/100 g | - | — | — | |
| Fatty acids, monounsaturated, total | 29.51 g/100 g | 29.51 | 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) | 0.009 g/100 g | 0.009 | 4 | 23 | |
| Fatty acid C18:1 n-7 cis (vaccenic acid) | 0.8 g/100 g | 0.8 | 4 | 23 | |
| Fatty acid C18:1 n-9 cis (oleic acid) | 28.7 g/100 g | 28.7 | 4 | 23 | |
| 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 | 10.3 g/100 g | 10.3 | 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 | 0.04 g/100 g | 0.04 | 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) | 0.04 g/100 g | 0.04 | 4 | 23 | |
| 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 | 5 | — | |
| 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 | 5 | — | |
| Fatty acids, polyunsaturated, n-6 (omega-6), total | 10.3 g/100 g | 10.3 | 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) | 10.3 g/100 g | 10.3 | 4 | 23 | |
| 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) | 0.009 g/100 g | 0.009 | 4 | 23 | |
| Fatty acid C20:2 n-6 cis,cis (eicosadienoic acid) | 0 g/100 g | 0 | 4 | 23 | |
| 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 | 0.29 g/100 g | 0.29 | 4 | 23 | |
| Cholesterol | 0 mg/100 g | 0 | 7 | — | |
| Amino acids, essential, total | 6.79 g/100 g | 6.79 | 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 | 2.75 g/100 g | 2.75 | 6 | 6 | |
| Aspartic acid, including asparagine | — g/100 g | - | — | — | |
| Cysteine | 0.38 g/100 g | 0.38 | 6 | 6 | |
| Glutamic acid, including glutamine | — g/100 g | - | — | — | |
| Glycine | — g/100 g | - | — | — | |
| Histidine | 0.52 g/100 g | 0.52 | 6 | 6 | |
| Isoleucine | 0.88 g/100 g | 0.88 | 6 | 6 | |
| Leucine | 1.46 g/100 g | 1.46 | 6 | 6 | |
| Lysine | 0.58 g/100 g | 0.58 | 6 | 6 | |
| Methionine | 0.27 g/100 g | 0.27 | 6 | 6 | |
| Phenylalanine | 1.16 g/100 g | 1.16 | 6 | 6 | |
| Proline | — g/100 g | - | — | — | |
| Serine | — g/100 g | - | — | — | |
| Threonine | 0.61 g/100 g | 0.61 | 6 | 6 | |
| Tryptophan | 0.17 g/100 g | 0.17 | 6 | 6 | |
| Tyrosine | 0.62 g/100 g | 0.62 | 6 | 6 | |
| Valine | 1.14 g/100 g | 1.14 | 6 | 6 | |
| Nitrogen, total | 3.573 g/100 g | 3.573 | 3 | 24 |
Data source · Reference
Data source
- Formelberechnung
- Analyse
- Aggregation
- Literatur
- Logische Null
- Nährstoffdatenbank
- Übernommener Wert
Reference
- Converted value from: Ozcan, M. M., et al. ; Characteristics of some almond kernel and oils.; Scientia Horticulturae; 2011; 137; 3#Converted value from: Askin, M. A., et al.; Fatty acid composition affected by kernel weight in almond [Prunus dulcis (Mill.) D.A. Webb.] genetic resources.; Journal of Food Composition and Analysis; 2007; 20; 1#Converted value from: Kalogeropoulos, N., et al.; Nutritional evaluation and health promoting activities of nuts and seeds cultivated in Greece.; International Journal of Food Sciences and Nutrition; 2013; 64; 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#Converted value from: Yada, S., et al.; Natural variability in the nutrient composition of California-grown almonds; Journal of Food Composition and Analysis; 2013; 30; 2
- Kalogeropoulos, N., et al.; Nutritional evaluation and health promoting activities of nuts and seeds cultivated in Greece.; International Journal of Food Sciences and Nutrition; 2013; 64; 6
- Converted value from: Max Rubner Institut; Ballaststoffgehalte verschiedener Lebensmittel; 2016#Converted value from: BfEL Detmold; Ballaststoffanalysen; 2002
- Senser F., Scherz H.; Fleisch+ -prod., Fisch+ -prod., Gemüse+ -prod., Früchte+ -prod., Süßw., alkoholh; Brief vom 19.08.93 Deut. Forschungsanst. f. Lebensmittelchem; 1993; 0
- Ozcan, M. M., et al. ; Characteristics of some almond kernel and oils.; Scientia Horticulturae; 2011; 137; 3#Chung, K. H., et al.; Chemical composition of nuts and seeds sold in Korea.; Nutrition Research and Practice; 2013; 7; 2#Aslantas, R., et al.; Some chemical contents of selected almond ( Prunus amygdalus Batsch) types.; Cahiers Options Mediterraneennes; 2001; 56#Kalogeropoulos, N., et al.; Nutritional evaluation and health promoting activities of nuts and seeds cultivated in Greece.; International Journal of Food Sciences and Nutrition; 2013; 64; 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#Yada, S., et al.; Natural variability in the nutrient composition of California-grown almonds; Journal of Food Composition and Analysis; 2013; 30; 2
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Converted value from: Kalogeropoulos, N., et al.; Nutritional evaluation and health promoting activities of nuts and seeds cultivated in Greece.; International Journal of Food Sciences and Nutrition; 2013; 64; 6#Converted value from: Lopez-Ortiz, C. M., et al.; Comparative study of tocopherol homologue content in four almond oil cultivars during two consecutive years.; Journal of Food Composition and Analysis; 2008; 12; 2#Converted value from: Yada, S., et al.; Natural variability in the nutrient composition of California-grown almonds; Journal of Food Composition and Analysis; 2013; 30; 2#Converted value from: Özcan M. M., Matthäus B., Aljuhaimi F., Ahmed I.A.M., Ghafoor K., Babiker E.E., Osman M.A., Gassem M.A., Alqah H.A.S.; Effect of almond genotypes on fatty acid composition, tocopherols and mineral contents and bioactive properties of sweet almond (Prununs amygdalus Batsch spp. Dulce) kernel and oils; J Food Sci Technol; 2020; 57
- Kalogeropoulos, N., et al.; Nutritional evaluation and health promoting activities of nuts and seeds cultivated in Greece.; International Journal of Food Sciences and Nutrition; 2013; 64; 6#Converted value from: Özcan M. M., Matthäus B., Aljuhaimi F., Ahmed I.A.M., Ghafoor K., Babiker E.E., Osman M.A., Gassem M.A., Alqah H.A.S.; Effect of almond genotypes on fatty acid composition, tocopherols and mineral contents and bioactive properties of sweet almond (Prununs amygdalus Batsch spp. Dulce) kernel and oils; J Food Sci Technol; 2020; 57#Lopez-Ortiz, C. M., et al.; Comparative study of tocopherol homologue content in four almond oil cultivars during two consecutive years.; Journal of Food Composition and Analysis; 2008; 12; 2#Yada, S., et al.; Natural variability in the nutrient composition of California-grown almonds; Journal of Food Composition and Analysis; 2013; 30; 2
- Converted value from: Özcan M. M., Matthäus B., Aljuhaimi F., Ahmed I.A.M., Ghafoor K., Babiker E.E., Osman M.A., Gassem M.A., Alqah H.A.S.; Effect of almond genotypes on fatty acid composition, tocopherols and mineral contents and bioactive properties of sweet almond (Prununs amygdalus Batsch spp. Dulce) kernel and oils; J Food Sci Technol; 2020; 57
- Lopez-Ortiz, C. M., et al.; Comparative study of tocopherol homologue content in four almond oil cultivars during two consecutive years.; Journal of Food Composition and Analysis; 2008; 12; 2#Converted value from: Özcan M. M., Matthäus B., Aljuhaimi F., Ahmed I.A.M., Ghafoor K., Babiker E.E., Osman M.A., Gassem M.A., Alqah H.A.S.; Effect of almond genotypes on fatty acid composition, tocopherols and mineral contents and bioactive properties of sweet almond (Prununs amygdalus Batsch spp. Dulce) kernel and oils; J Food Sci Technol; 2020; 57
- Converted value from: Özcan M. M., Matthäus B., Aljuhaimi F., Ahmed I.A.M., Ghafoor K., Babiker E.E., Osman M.A., Gassem M.A., Alqah H.A.S.; Effect of almond genotypes on fatty acid composition, tocopherols and mineral contents and bioactive properties of sweet almond (Prununs amygdalus Batsch spp. Dulce) kernel and oils; J Food Sci Technol; 2020; 57#Kalogeropoulos, N., et al.; Nutritional evaluation and health promoting activities of nuts and seeds cultivated in Greece.; International Journal of Food Sciences and Nutrition; 2013; 64; 6
- Dismore M.L., Haytowitz D.B., Gebhardt S.E.,Peterson J.W., Booth S.L.); Vitamin K content of nuts and fruits in the US diet; Journal of the american dietetic association; 2003; 103; 12
- Yada, S., et al.; Natural variability in the nutrient composition of California-grown almonds; Journal of Food Composition and Analysis; 2013; 30; 2
- U.S. Department of Agriculture (USDA), Agricultural Research Service. FoodData Central: Foundation Foods. Version Current: April 2024. Internet: fdc.nal.usda.gov.#National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024
- National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024
- Converted value from: Özcan M. M., Matthäus B., Aljuhaimi F., Ahmed I.A.M., Ghafoor K., Babiker E.E., Osman M.A., Gassem M.A., Alqah H.A.S.; Effect of almond genotypes on fatty acid composition, tocopherols and mineral contents and bioactive properties of sweet almond (Prununs amygdalus Batsch spp. Dulce) kernel and oils; J Food Sci Technol; 2020; 57#Moreda-Piñeiro, J., P. Herbello-Hermelo, R. Domínguez-González, P. Bermejo-Barrera and A. Moreda-Piñeiro; Bioavailability assessment of essential and toxic metals in edible nuts and seeds.; Food Chemistry; 2016; 205
- Converted value from: Özcan M. M., Matthäus B., Aljuhaimi F., Ahmed I.A.M., Ghafoor K., Babiker E.E., Osman M.A., Gassem M.A., Alqah H.A.S.; Effect of almond genotypes on fatty acid composition, tocopherols and mineral contents and bioactive properties of sweet almond (Prununs amygdalus Batsch spp. Dulce) kernel and oils; J Food Sci Technol; 2020; 57#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#Converted value from: Tošić, S. B., S. S. Mitić, D. S. Velimirović, G. S. Stojanović, A. N. Pavlović and E. T. Pecev-Marinković; Elemental composition of edible nuts: fast optimization and validation procedure of an ICP-OES method.; Journal of the Science of Food and Agriculture; 2015; 95; 11
- Converted value from: Tošić, S. B., S. S. Mitić, D. S. Velimirović, G. S. Stojanović, A. N. Pavlović and E. T. Pecev-Marinković; Elemental composition of edible nuts: fast optimization and validation procedure of an ICP-OES method.; Journal of the Science of Food and Agriculture; 2015; 95; 11#Moreda-Piñeiro, J., P. Herbello-Hermelo, R. Domínguez-González, P. Bermejo-Barrera and A. Moreda-Piñeiro; Bioavailability assessment of essential and toxic metals in edible nuts and seeds.; Food Chemistry; 2016; 205
- Amrein, T. M., et al. ; Acrylamide in roasted almonds and hazelnuts.; J Agric Food Chem; 2005; 53; 20
- Yada, S., et al.; Natural variability in the nutrient composition of California-grown almonds; Journal of Food Composition and Analysis; 2013; 30; 2#Amrein, T. M., et al. ; Acrylamide in roasted almonds and hazelnuts.; J Agric Food Chem; 2005; 53; 20
- Norwegian Food Safety Authority; Norwegian Food Composition Database; 2021#US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019#National Food Institute; Food data (frida.fooddata.dk), version 4.2; 2022
- BfEL Detmold; Ballaststoffanalysen; 2002#Max Rubner Institut; Ballaststoffgehalte verschiedener Lebensmittel; 2016
- Converted value from: Kalogeropoulos, N., et al.; Nutritional evaluation and health promoting activities of nuts and seeds cultivated in Greece.; International Journal of Food Sciences and Nutrition; 2013; 64; 6
- Converted value from: Kalogeropoulos, N., et al.; Nutritional evaluation and health promoting activities of nuts and seeds cultivated in Greece.; International Journal of Food Sciences and Nutrition; 2013; 64; 6#Converted value from: Askin, M. A., et al.; Fatty acid composition affected by kernel weight in almond [Prunus dulcis (Mill.) D.A. Webb.] genetic resources.; Journal of Food Composition and Analysis; 2007; 20; 1#Converted value from: Yada, S., et al.; Natural variability in the nutrient composition of California-grown almonds; Journal of Food Composition and Analysis; 2013; 30; 2#Converted value from: Ozcan, M. M., et al. ; Characteristics of some almond kernel and oils.; Scientia Horticulturae; 2011; 137; 3#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
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.