BLS 4.0 · R160000

Tomato paste

All nutrient values refer to 100 g.

Energy (kilocalorie)
81 kcal
Energy (kilojoule)
343 kJ
Protein (Nx6.25)
3.4 g
Fat
0.2 g
Carbohydrate, available
13.2 g
Fibre, dietary, total
4.7 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)343 kJ/100 g3431—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)81 kcal/100 g811—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
Water72.5 g/100 g72.521
Protein (Nx6.25)3.4 g/100 g3.422PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated
Fat0.2 g/100 g0.233
Carbohydrate, available13.2 g/100 g13.21—CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated
Fibre, dietary, total4.7 g/100 g4.733FIBT[g]=FIBHMW[g]+FIBLMW[g] OR FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated
Alcohol (Ethanol)0 g/100 g04—
Organic acids, total1.185 g/100 g1.1851—OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated
Ash1.7 g/100 g1.734
Vitamin A, retinol equivalents (RE)141 µg/100 g1411—VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated
Vitamin A, retinol activity equivalents (RAE)70 µg/100 g701—VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated
Retinol0 µg/100 g04—
Beta-carotene843 µg/100 g84355
Carotenoids, excluding beta-carotene0 µg/100 g06—
Vitamin D0 µg/100 g01—VITD[µg]=ERGCAL[µg]+CHOCAL[µg]teilweise berechnet / partially calculated
Vitamin D3 (cholecalciferol)0 µg/100 g04—
Vitamin D2 (ergocalciferol)0 µg/100 g04—
Vitamin E (alpha-tocopherol)10.8663 mg/100 g10.866356VITE[mg] = TOCPHA[mg]
Alpha-tocopherol10.8663 mg/100 g10.866355
Beta-tocopherol0.6913 mg/100 g0.691355
Gamma-tocopherol0.4075 mg/100 g0.407555
Delta-tocopherol0.0309 mg/100 g0.030955
Alpha-tocotrienol0 mg/100 g06—
Vitamin K3.4 µg/100 g3.41—VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated
Vitamin K1 (phylloquinone)3.4 µg/100 g3.46—
Vitamin K2 (menaquinone)0 µg/100 g04—
Vitamin B1 (thiamine)0.54 mg/100 g0.5427
Vitamin B2 (riboflavin)0.09 mg/100 g0.0928
Niacin equivalents2.5 mg/100 g2.51—NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated
Niacin2.5 mg/100 g2.527
Pantothenic acid0.11 mg/100 g0.1133
Vitamin B6230 µg/100 g23027
Biotin6.3 µg/100 g6.333
Folate equivalent39 µg/100 g391—FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated
Folate39 µg/100 g3933
Folic acid, synthetic0 µg/100 g04—
Vitamin B12 (cobalamin)0 µg/100 g04—
Vitamin C67.54 mg/100 g67.5459
Salt (sodium chloride)0.8 g/100 g0.81—NACL[g] = NA[g]*2.5immer berechnet / always calculated
Sodium320 mg/100 g32028
Chloride297 mg/100 g29733
Potassium1,114 mg/100 g1114210
Calcium52 mg/100 g5228
Magnesium44 mg/100 g4428
Phosphorus64 mg/100 g6428
Sulphur25 mg/100 g256—
Iron3.146 mg/100 g3.146211
Zinc0.46 mg/100 g0.46212
Iodide1.1 µg/100 g1.128
Copper264 µg/100 g264211
Manganese1,070 µg/100 g1070513
Fluoride5.1 µg/100 g5.16—
Chromium8 µg/100 g86—
Molybdenum5 µg/100 g56—
Acetic acid0.656 g/100 g0.6566—
Citric acid0.46 g/100 g0.466—
Lactic acid0.009 g/100 g0.0096—
Malic acid0.06 g/100 g0.066—
Tartaric acid0 g/100 g06—
Polyols, total0 g/100 g01—POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated
Mannitol0 g/100 g06—
Sorbitol0 g/100 g06—
Xylitol0 g/100 g06—
Monosaccharides, total12.9 g/100 g12.91—MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated
Glucose5.5 g/100 g5.533
Fructose7.4 g/100 g7.433
Galactose0 g/100 g06—
Disaccharides, total0.03 g/100 g0.031—DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated
Sucrose0.03 g/100 g0.036—
Maltose— g/100 g<LOD or <LOQ33
Lactose0 g/100 g04—
Sugars (mono- and disaccharides), total12.9 g/100 g12.91—SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated
Oligosaccharides, available— g/100 g-——
Starch (starch, glycogen, dextrins)0.34 g/100 g0.346—
Fibre, low molecular weight— g/100 g-——
Fibre, high molecular weight— g/100 g-——FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated
Fibre, water-insoluble0.3 g/100 g0.37—
Fibre, water-soluble4.4 g/100 g4.47—
Fibre, high molecular weight, water-soluble— g/100 g-——
Fibre, high molecular weight, water-insoluble— g/100 g-——
Fatty acids, saturated, total0.04 g/100 g0.041—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)0.0002 g/100 g0.0002314
Fatty acid C14:0 (myristic acid)0.0008 g/100 g0.0008314
Fatty acid C15:0 (pentadecylic acid)0.0002 g/100 g0.0002314
Fatty acid C16:0 (palmitic acid)0.03 g/100 g0.03314
Fatty acid C17:0 (margaric acid)0.0004 g/100 g0.0004314
Fatty acid C18:0 (stearic acid)0.006 g/100 g0.006314
Fatty acid C20:0 (arachidic acid)0.001 g/100 g0.001314
Fatty acid C22:0 (behenic acid)0.0007 g/100 g0.0007314
Fatty acid C24:0 (lignoceric acid)0.0006 g/100 g0.0006314
Fatty acids, monounsaturated, total0.02 g/100 g0.021—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)0.0002 g/100 g0.0002314
Fatty acid C18:1 n-7 cis (vaccenic acid)0.003 g/100 g0.003314
Fatty acid C18:1 n-9 cis (oleic acid)0.02 g/100 g0.02314
Fatty acid C20:1 n-9 cis (gondoic acid)0.0004 g/100 g0.0004314
Fatty acid C22:1 n-9 cis (erucic acid)— g/100 g-——
Fatty acids, polyunsaturated, total0.08 g/100 g0.081—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), total0.02 g/100 g0.021—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)0.02 g/100 g0.02314
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 g04—
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 g04—
Fatty acids, polyunsaturated, n-6 (omega-6), total0.06 g/100 g0.061—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)0.06 g/100 g0.06314
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 g04—
Amino acids, essential, total0.6 g/100 g0.61—AAE9[g] = ILE[g] + LEU[g] + LYS[g] + MET[g] + PHE[g] + THR[g] + TRP[g] + VAL[g]+HIS[g]immer berechnet / always calculated
Alanine0.1 g/100 g0.17—
Arginine0.1 g/100 g0.17—
Aspartic acid, including asparagine0.4 g/100 g0.47—
Cysteine0 g/100 g07—
Glutamic acid, including glutamine1.2 g/100 g1.27—
Glycine0.1 g/100 g0.17—
Histidine0 g/100 g07—
Isoleucine0.1 g/100 g0.17—
Leucine0.1 g/100 g0.17—
Lysine0.1 g/100 g0.17—
Methionine0 g/100 g07—
Phenylalanine0.1 g/100 g0.17—
Proline0.1 g/100 g0.17—
Serine0.1 g/100 g0.17—
Threonine0.1 g/100 g0.17—
Tryptophan0 g/100 g07—
Tyrosine0 g/100 g07—
Valine0.1 g/100 g0.17—
Nitrogen, total0.5 g/100 g0.5215
Data source · Reference

Data source

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

Reference

  1. Capanoglu, E., et al.; Changes in antioxidant and metabolite profiles during production of tomato paste.; Journal of Agricultural and Food Chemistry; 2008; 56; 3#Koh, E., et al.; Effects of industrial tomato paste processing on ascorbic acid, flavonoids and carotenoids and their stability over one-year storage.; Journal of the Science of Food and Agriculture; 2012; 29; 1
  2. Converted value from: Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7#Converted value from: Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021
  3. Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021
  4. Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
  5. Capanoglu, E., et al.; Changes in antioxidant and metabolite profiles during production of tomato paste.; Journal of Agricultural and Food Chemistry; 2008; 56; 3
  6. Converted value from: Capanoglu, E., et al.; Changes in antioxidant and metabolite profiles during production of tomato paste.; Journal of Agricultural and Food Chemistry; 2008; 56; 3
  7. Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021#Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
  8. Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7#Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021
  9. Koh, E., et al.; Effects of industrial tomato paste processing on ascorbic acid, flavonoids and carotenoids and their stability over one-year storage.; Journal of the Science of Food and Agriculture; 2012; 29; 1
  10. U.S. Department of Agriculture (USDA), Agricultural Research Service. FoodData Central: Foundation Foods. Version Current: April 2024. Internet: fdc.nal.usda.gov.#Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021
  11. Iwegbue, C. M. A., et al. ; Trace metal contents in some brands of canned tomato paste in Nigerian market.; American Journal of Food Technology; 2012; 7; 9#Raptopoulou, K. G., et al.; Study of the migration phenomena of specific metals in canned tomato paste before and after opening. Validation of a new quality indicator for opened cans.; Food and Chemical Toxicology; 2014; 69
  12. Iwegbue, C. M. A., et al. ; Trace metal contents in some brands of canned tomato paste in Nigerian market.; American Journal of Food Technology; 2012; 7; 9#Converted value from: BVL / BfR; Lebensmittel-Monitoring; 2000
  13. Raptopoulou, K. G., et al.; Study of the migration phenomena of specific metals in canned tomato paste before and after opening. Validation of a new quality indicator for opened cans.; Food and Chemical Toxicology; 2014; 69
  14. Converted value from: Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021
  15. Converted value from: Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021#Converted value from: Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7

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