Pfirsich roh
Alle Nährwerte beziehen sich auf 100 g.
- Energie (Kilokalorien)
- 39 kcal
- Energie (Kilojoule)
- 166 kJ
- Protein (Nx6,25)
- 0,7 g
- Fett
- 0,11 g
- Kohlenhydrate, verfügbar
- 8,02 g
- Ballaststoffe, gesamt
- 1,7 g
Vollständige Nährwerte
138 von 138 Nährstoffen · je 100 g
Kein Nährstoff gefunden.
| Nährstoff | Wert | Originalwert | Datenherkunft | Referenz | BLS-Berechnung |
|---|---|---|---|---|---|
| Energie (Kilojoule) | 166 kJ/100 g | 166 | 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 |
| Energie (Kilokalorien) | 39 kcal/100 g | 39 | 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 |
| Wasser | 87,439 g/100 g | 87.439 | 2 | 1 | |
| Protein (Nx6,25) | 0,7 g/100 g | 0.7 | 3 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fett | 0,11 g/100 g | 0.11 | 3 | 3 | |
| Kohlenhydrate, verfügbar | 8,02 g/100 g | 8.02 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Ballaststoffe, gesamt | 1,7 g/100 g | 1.7 | 4 | — | FIBT[g]=FIBHMW[g]+FIBLMW[g] OR
FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated |
| Alkohol (Ethanol) | — g/100 g | - | — | — | |
| Organische Säuren, gesamt | 0,57 g/100 g | 0.57 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Rohasche | 0,412 g/100 g | 0.412 | 2 | 4 | |
| Vitamin A, Retinol-Äquivalent (RE) | 25 µg/100 g | 25 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, Retinol-Aktivitäts-Äquivalent (RAE) | 12 µg/100 g | 12 | 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‑Carotin | 91 µg/100 g | 91 | 2 | 5 | |
| Carotinoide, außer Beta-Carotin | 114 µg/100 g | 114 | 2 | 6 | |
| 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) | 0,425 mg/100 g | 0.425 | 2 | 7 | VITE[mg] = TOCPHA[mg] |
| Alpha‑Tocopherol | 0,425 mg/100 g | 0.425 | 2 | 8 | |
| Beta-Tocopherol | — mg/100 g | <LOD | 6 | 9 | |
| Gamma-Tocopherol | 0,01 mg/100 g | 0.01 | 2 | 10 | |
| Delta-Tocopherol | 0 mg/100 g | 0 | 2 | 8 | |
| Alpha-Tocotrienol | 0,02 mg/100 g | 0.02 | 6 | 9 | |
| Vitamin K | 3,8 µg/100 g | 3.8 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (Phyllochinon) | 3,8 µg/100 g | 3.8 | 6 | 11 | |
| Vitamin K2 (Menachinone) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B1 (Thiamin) | 0,026 mg/100 g | 0.026 | 2 | 12 | |
| Vitamin B2 (Riboflavin) | 0,035 mg/100 g | 0.035 | 6 | 13 | |
| Niacin-Äquivalent | 1,029 mg/100 g | 1.029 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 1,029 mg/100 g | 1.029 | 6 | 13 | |
| Pantothensäure | 0,14 mg/100 g | 0.14 | 3 | 3 | |
| Vitamin B6 | 26 µg/100 g | 26 | 3 | 3 | |
| Biotin | 2 µg/100 g | 2 | 3 | 3 | |
| Folat-Äquivalent | 8 µg/100 g | 8 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folat | 8 µg/100 g | 8 | 2 | 14 | |
| Folsäure, synthetisch | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B12 (Cobalamine) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin C | 10 mg/100 g | 10 | 6 | 13 | |
| Salz (Natriumchlorid) | 0,001718 g/100 g | 0.001718 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Natrium | 0,687 mg/100 g | 0.687 | 2 | 15 | |
| Chlorid | 2,6 mg/100 g | 2.6 | 3 | 3 | |
| Kalium | 198 mg/100 g | 198 | 2 | 16 | |
| Calcium | 6 mg/100 g | 6 | 2 | 17 | |
| Magnesium | 9 mg/100 g | 9 | 2 | 18 | |
| Phosphor | 20 mg/100 g | 20 | 3 | 3 | |
| Schwefel | — mg/100 g | - | — | — | |
| Eisen | 0,276 mg/100 g | 0.276 | 2 | 19 | |
| Zink | 0,13 mg/100 g | 0.13 | 2 | 20 | |
| Iodid | — µg/100 g | <LOQ | 6 | 21 | |
| Kupfer | 86 µg/100 g | 86 | 2 | 22 | |
| Mangan | 70 µg/100 g | 70 | 2 | 23 | |
| Fluorid | 12 µg/100 g | 12 | 3 | 3 | |
| Chrom | — µg/100 g | - | — | — | |
| Molybdän | — µg/100 g | - | — | — | |
| Essigsäure | — g/100 g | - | — | — | |
| Zitronensäure | 0,24 g/100 g | 0.24 | 6 | 24 | |
| Milchsäure | 0 g/100 g | 0 | 5 | — | |
| Äpfelsäure | 0,33 g/100 g | 0.33 | 6 | 24 | |
| Weinsäure | — g/100 g | - | — | — | |
| Zuckeralkohole, gesamt | 1,03 g/100 g | 1.03 | 1 | — | POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated |
| Mannit | 0,17 g/100 g | 0.17 | 6 | 25 | |
| Sorbit | 0,86 g/100 g | 0.86 | 6 | 25 | |
| Xylit | — g/100 g | - | — | — | |
| Monosaccharide, gesamt | 4,65 g/100 g | 4.65 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 2,29 g/100 g | 2.29 | 2 | 26 | |
| Fructose | 2,36 g/100 g | 2.36 | 2 | 27 | |
| Galactose | — g/100 g | - | — | — | |
| Disaccharide, gesamt | 2,342 g/100 g | 2.342 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Saccharose | 2,342 g/100 g | 2.342 | 2 | 28 | |
| Maltose | — g/100 g | <LOD | 6 | 29 | |
| Lactose | 0 g/100 g | 0 | 5 | — | |
| Zucker (Mono- und Disaccharide), gesamt | 6,99 g/100 g | 6.99 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharide, verfügbar | — g/100 g | - | — | — | |
| Stärke (Stärke, Glykogen, Dextrine) | — g/100 g | <LOD or <LOQ | 6 | 13 | |
| Ballaststoffe, niedermolekular | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular | 1,7 g/100 g | 1.7 | 4 | — | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Ballaststoffe, wasserunlöslich | 0,8 g/100 g | 0.8 | 4 | — | |
| Ballaststoffe, wasserlöslich | 0,9 g/100 g | 0.9 | 4 | — | |
| Ballaststoffe, hochmolekular, wasserlöslich | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular, wasserunlöslich | — g/100 g | - | — | — | |
| Fettsäuren, gesättigt, gesamt | 0,01 g/100 g | 0.01 | 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 |
| Fettsäure C4:0 (Buttersäure) | — g/100 g | - | — | — | |
| Fettsäure C6:0 (Capronsäure) | — g/100 g | - | — | — | |
| Fettsäure C8:0 (Caprylsäure) | — g/100 g | - | — | — | |
| Fettsäure C10:0 (Caprinsäure) | — g/100 g | - | — | — | |
| Fettsäure C12:0 (Laurinsäure) | — g/100 g | - | — | — | |
| Fettsäure C14:0 (Myristinsäure) | — g/100 g | - | — | — | |
| Fettsäure C15:0 (Pentadecylsäure) | — g/100 g | - | — | — | |
| Fettsäure C16:0 (Palmitinsäure) | 0,0089 g/100 g | 0.0089 | 3 | 3 | |
| Fettsäure C17:0 (Margarinsäure) | — g/100 g | - | — | — | |
| Fettsäure C18:0 (Stearinsäure) | 0,001 g/100 g | 0.001 | 3 | 3 | |
| Fettsäure C20:0 (Arachinsäure) | — g/100 g | - | — | — | |
| Fettsäure C22:0 (Behensäure) | — g/100 g | - | — | — | |
| Fettsäure C24:0 (Lignocerinsäure) | — g/100 g | - | — | — | |
| Fettsäure, einfach ungesättigt, gesamt | 0,034 g/100 g | 0.034 | 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 |
| Fettsäure C14:1 n-5 cis (Myristoleinsäure) | — g/100 g | - | — | — | |
| Fettsäure C16:1 n-7 cis (Palmitoleinsäure) | 0,001 g/100 g | 0.001 | 3 | 3 | |
| Fettsäure C18:1 n-7 cis (Vaccensäure) | — g/100 g | - | — | — | |
| Fettsäure C18:1 n-9 cis (Ölsäure) | 0,033 g/100 g | 0.033 | 3 | 3 | |
| Fettsäure C20:1 n-9 cis (Gondosäure) | — g/100 g | - | — | — | |
| Fettsäure C22:1 n-9 cis (Erucasäure) | — g/100 g | - | — | — | |
| Fettsäuren, mehrfach ungesättigt, gesamt | 0,044 g/100 g | 0.044 | 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 |
| Fettsäuren, mehrfach ungesättigt n-3 (Omega-3), gesamt | 0,001 g/100 g | 0.001 | 1 | — | FAPUN3[g]=F18:3CN3[g]+F18:4CN3[g]+F20:5CN3[g]+F22:5CN3[g]+F22:6CN3[g]immer berechnet / always calculated |
| Fettsäure C18:3 n-3 all-cis (Alpha-Linolensäure) | 0,001 g/100 g | 0.001 | 3 | 3 | |
| Fettsäure C18:4 n-3 all-cis (Stearidonsäure) | — g/100 g | - | — | — | |
| Fettsäure C20:5 n-3 all-cis (Eicosapentaensäure) | 0 g/100 g | 0 | 5 | — | |
| Fettsäure C22:5 n-3 all-cis (Docosapentaensäure) | — g/100 g | - | — | — | |
| Fettsäure C22:6 n-3 all-cis (Docosahexaensäure) | 0 g/100 g | 0 | 5 | — | |
| Fettsäuren, mehrfach ungesättigt n-6 (Omega-6), gesamt | 0,043 g/100 g | 0.043 | 1 | — | FAPUN6[g]=F18:2CN6[g]+F18:3CN6[g]+F20:2CN6[g]+F20:3CN6[g]+F20:4CN6[g]immer berechnet / always calculated |
| Fettsäure C18:2 n-6 cis, cis (Linolsäure) | 0,043 g/100 g | 0.043 | 3 | 3 | |
| Fettsäure C18:2 n-7 cis 9, trans 11 (konjugierte Linolsäure) | — g/100 g | - | — | — | |
| Fettsäure C18:3 n-6 all-cis (Gamma-Linolensäure) | — g/100 g | - | — | — | |
| Fettsäure C20:2 n-6 all-cis (Eicosadiensäure) | — g/100 g | - | — | — | |
| Fettsäure C20:3 n-6 all-cis (Dihomogamma-Linolensäure) | — g/100 g | - | — | — | |
| Fettsäure C20:4 n-6 all-cis (Arachidonsäure) | — g/100 g | - | — | — | |
| Fettsäuren, sonstige | — g/100 g | - | — | — | |
| Cholesterin | 0 mg/100 g | 0 | 5 | — | |
| Aminosäuren, unentbehrlich, gesamt | 0,087 g/100 g | 0.087 | 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 |
| Alanin | 0,024 g/100 g | 0.024 | 3 | 2 | |
| Arginin | 0,016 g/100 g | 0.016 | 3 | 2 | |
| Asparaginsäure, inklusive Asparagin | 0,338 g/100 g | 0.338 | 3 | 2 | |
| Cystein | 0,004 g/100 g | 0.004 | 3 | 2 | |
| Glutaminsäure, inklusive Glutamin | 0,048 g/100 g | 0.048 | 3 | 2 | |
| Glycin | 0,01 g/100 g | 0.01 | 3 | 2 | |
| Histidin | 0 g/100 g | 0 | 3 | 2 | |
| Isoleucin | 0 g/100 g | 0 | 3 | 2 | |
| Leucin | 0,024 g/100 g | 0.024 | 3 | 2 | |
| Lysin | 0,023 g/100 g | 0.023 | 3 | 2 | |
| Methionin | 0 g/100 g | 0 | 3 | 2 | |
| Phenylalanin | 0 g/100 g | 0 | 3 | 2 | |
| Prolin | 0,003 g/100 g | 0.003 | 3 | 2 | |
| Serin | 0,031 g/100 g | 0.031 | 3 | 2 | |
| Threonin | 0,02 g/100 g | 0.02 | 3 | 2 | |
| Tryptophan | 0 g/100 g | 0 | 3 | 2 | |
| Tyrosin | 0 g/100 g | 0 | 3 | 2 | |
| Valin | 0,02 g/100 g | 0.02 | 3 | 2 | |
| Stickstoff, gesamt | 0,155 g/100 g | 0.155 | 2 | 30 |
Datenherkunft · Referenz
Datenherkunft
- Formelberechnung
- Aggregation
- Nährstoffdatenbank
- Analyse
- Logische Null
- Literatur
Referenz
- 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#Wills RB, Scriven FM, Greenfield H; Nutrient composition of stone fruit (Prunus spp.) cultivars: apricot, cherry, nectarine, peach and plum; Journal of the Science of Food and Agriculture; 1983#Vedrina-Dragojevic, I., et al.; Effect of blanching, drying, freezing and storage on degradation of beta-carotene in different fruits; Nahrung-Food; 1997; 41; 6#Olmedilla B, Granado F, Blanco I, Rojas-Hidalgo E:; Quantitation of provitamin-A and non-provitamin-A carotenoids in the fruits most commonly consumed in Spain; Royal Society of Chemistry (RSC); 1993#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
- National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- 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#Wills RB, Scriven FM, Greenfield H; Nutrient composition of stone fruit (Prunus spp.) cultivars: apricot, cherry, nectarine, peach and plum; Journal of the Science of Food and Agriculture; 1983
- Kim, Y.,Giraud, D. W.,Driskell, J. A.; Tocopherol and carotenoid contents of selected Korean fruits and vegetables; Journal of Food Composition and Analysis; 2007; 20#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#Olmedilla B, Granado F, Blanco I, Rojas-Hidalgo E:; Quantitation of provitamin-A and non-provitamin-A carotenoids in the fruits most commonly consumed in Spain; Royal Society of Chemistry (RSC); 1993#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#Dias, M. G., et al.; Carotenoids in traditional Portuguese fruits and vegetables.; Food Chemistry; 2009; 113; 3#Yano, M., et al.; Quantitation of carotenoids in raw and processed fruits in Japan.; Food Science and Technology Research; 2005; 11; 1#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
- Converted value from: Yano, M., et al.; Quantitation of carotenoids in raw and processed fruits in Japan.; Food Science and Technology Research; 2005; 11; 1#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: Olmedilla B, Granado F, Blanco I, Rojas-Hidalgo E:; Quantitation of provitamin-A and non-provitamin-A carotenoids in the fruits most commonly consumed in Spain; Royal Society of Chemistry (RSC); 1993#Converted value from: Dias, M. G., et al.; Carotenoids in traditional Portuguese fruits and vegetables.; Food Chemistry; 2009; 113; 3#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: Kim, Y.,Giraud, D. W.,Driskell, J. A.; Tocopherol and carotenoid contents of selected Korean fruits and vegetables; Journal of Food Composition and Analysis; 2007; 20#Converted value from: Chun, J., et al.; Tocopherol and tocotrienol contents of raw and processed fruits and vegetables in the United States diet; Journal of Food Composition and Analysis; 2006; 19; 2-3
- Chun, J., et al.; Tocopherol and tocotrienol contents of raw and processed fruits and vegetables in the United States diet; Journal of Food Composition and Analysis; 2006; 19; 2-3#Kim, Y.,Giraud, D. W.,Driskell, J. A.; Tocopherol and carotenoid contents of selected Korean fruits and vegetables; Journal of Food Composition and Analysis; 2007; 20
- Chun, J., et al.; Tocopherol and tocotrienol contents of raw and processed fruits and vegetables in the United States diet; Journal of Food Composition and Analysis; 2006; 19; 2-3
- Kim, Y.,Giraud, D. W.,Driskell, J. A.; Tocopherol and carotenoid contents of selected Korean fruits and vegetables; Journal of Food Composition and Analysis; 2007; 20#Chun, J., et al.; Tocopherol and tocotrienol contents of raw and processed fruits and vegetables in the United States diet; Journal of Food Composition and Analysis; 2006; 19; 2-3
- 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
- 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#Converted value from: Wills RB, Scriven FM, Greenfield H; Nutrient composition of stone fruit (Prunus spp.) cultivars: apricot, cherry, nectarine, peach and plum; Journal of the Science of Food and Agriculture; 1983
- Wills RB, Scriven FM, Greenfield H; Nutrient composition of stone fruit (Prunus spp.) cultivars: apricot, cherry, nectarine, peach and plum; Journal of the Science of Food and Agriculture; 1983
- Converted value from: Phillips KM, Rasor AS, Ruggio DM, Amanna KR; Folate content of different edible portions of vegetables and fruits; Nutrition and Food Science; 2008#Converted value from: Yon M.,Hyun T.H.; Folate content of foods commonly consumed in Korea measured after trienzyme extraction; Nutrition Research; 2003; 23#Müller H.; Bestimmung der Folsäure-Gehalte von Gemüse und Obst mit Hilfe der Hochleistungsflüssigchromatographie (HPLC); Z Lebensm Unters Forsch; 1993; 196
- Wills RB, Scriven FM, Greenfield H; Nutrient composition of stone fruit (Prunus spp.) cultivars: apricot, cherry, nectarine, peach and plum; Journal of the Science of Food and Agriculture; 1983#Miller-Ihli, NJ; Atomic absorption and atomic emission spectrometry for the determination of the trace element content of selected fruits consumed in the United States; Journal of Food Composition and Analysis; 1996; 9#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
- 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#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#Wills RB, Scriven FM, Greenfield H; Nutrient composition of stone fruit (Prunus spp.) cultivars: apricot, cherry, nectarine, peach and plum; Journal of the Science of Food and Agriculture; 1983#Miller-Ihli, NJ; Atomic absorption and atomic emission spectrometry for the determination of the trace element content of selected fruits consumed in the United States; Journal of Food Composition and Analysis; 1996; 9#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#Wills RB, Scriven FM, Greenfield H; Nutrient composition of stone fruit (Prunus spp.) cultivars: apricot, cherry, nectarine, peach and plum; Journal of the Science of Food and Agriculture; 1983#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#Miller-Ihli, NJ; Atomic absorption and atomic emission spectrometry for the determination of the trace element content of selected fruits consumed in the United States; Journal of Food Composition and Analysis; 1996; 9#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#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#Miller-Ihli, NJ; Atomic absorption and atomic emission spectrometry for the determination of the trace element content of selected fruits consumed in the United States; Journal of Food Composition and Analysis; 1996; 9#Wills RB, Scriven FM, Greenfield H; Nutrient composition of stone fruit (Prunus spp.) cultivars: apricot, cherry, nectarine, peach and plum; Journal of the Science of Food and Agriculture; 1983#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
- Miller-Ihli, NJ; Atomic absorption and atomic emission spectrometry for the determination of the trace element content of selected fruits consumed in the United States; Journal of Food Composition and Analysis; 1996; 9#Wills RB, Scriven FM, Greenfield H; Nutrient composition of stone fruit (Prunus spp.) cultivars: apricot, cherry, nectarine, peach and plum; Journal of the Science of Food and Agriculture; 1983#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#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
- 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#Khan, N., et al.; Elemental Analysis of Stone Fruits by Inductively Coupled Plasma Mass Spectrometry and Direct Mercury Analysis.; Analytical Letters; 2017; 50; 15#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 2005 ; 2005#Converted value from: BVL; Lebensmittel Monitoring 2013; 2013#Miller-Ihli, NJ; Atomic absorption and atomic emission spectrometry for the determination of the trace element content of selected fruits consumed in the United States; Journal of Food Composition and Analysis; 1996; 9#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#Wills RB, Scriven FM, Greenfield H; Nutrient composition of stone fruit (Prunus spp.) cultivars: apricot, cherry, nectarine, peach and plum; Journal of the Science of Food and Agriculture; 1983#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 2002; 2002#Ellen, G., et al.; HEAVY-METALS IN VEGETABLES GROWN IN THE NETHERLANDS AND IN DOMESTIC AND IMPORTED FRUITS.; Zeitschrift Fur Lebensmittel-Untersuchung Und-Forschung; 1990; 190; 1
- 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
- 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#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 2002; 2002#Converted value from: BVL; Lebensmittel Monitoring 2013; 2013#Converted value from: BVL; Lebensmittel Monitoring 2005 ; 2005#Ellen, G., et al.; HEAVY-METALS IN VEGETABLES GROWN IN THE NETHERLANDS AND IN DOMESTIC AND IMPORTED FRUITS.; Zeitschrift Fur Lebensmittel-Untersuchung Und-Forschung; 1990; 190; 1#Khan, N., et al.; Elemental Analysis of Stone Fruits by Inductively Coupled Plasma Mass Spectrometry and Direct Mercury Analysis.; Analytical Letters; 2017; 50; 15#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
- Ellen, G., et al.; HEAVY-METALS IN VEGETABLES GROWN IN THE NETHERLANDS AND IN DOMESTIC AND IMPORTED FRUITS.; Zeitschrift Fur Lebensmittel-Untersuchung Und-Forschung; 1990; 190; 1#Converted value from: BVL; Lebensmittel Monitoring 2013; 2013#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#Khan, N., et al.; Elemental Analysis of Stone Fruits by Inductively Coupled Plasma Mass Spectrometry and Direct Mercury Analysis.; Analytical Letters; 2017; 50; 15#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
- 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
- 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#Wills RB, Scriven FM, Greenfield H; Nutrient composition of stone fruit (Prunus spp.) cultivars: apricot, cherry, nectarine, peach and plum; Journal of the Science of Food and Agriculture; 1983#Li, B. W. and Andrews, K. W.; Individual sugars, soluble, and insoluble dietary fiber contents of 70 high consumption foods.; Journal of Food Composition and Analysis; 2002; 15
- 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#Li, B. W. and Andrews, K. W.; Individual sugars, soluble, and insoluble dietary fiber contents of 70 high consumption foods.; Journal of Food Composition and Analysis; 2002; 15#Wills RB, Scriven FM, Greenfield H; Nutrient composition of stone fruit (Prunus spp.) cultivars: apricot, cherry, nectarine, peach and plum; Journal of the Science of Food and Agriculture; 1983
- Li, B. W. and Andrews, K. W.; Individual sugars, soluble, and insoluble dietary fiber contents of 70 high consumption foods.; Journal of Food Composition and Analysis; 2002; 15#Wills RB, Scriven FM, Greenfield H; Nutrient composition of stone fruit (Prunus spp.) cultivars: apricot, cherry, nectarine, peach and plum; Journal of the Science of Food and Agriculture; 1983
- Li, B. W. and Andrews, K. W.; Individual sugars, soluble, and insoluble dietary fiber contents of 70 high consumption foods.; Journal of Food Composition and Analysis; 2002; 15
- 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: Wills RB, Scriven FM, Greenfield H; Nutrient composition of stone fruit (Prunus spp.) cultivars: apricot, cherry, nectarine, peach and plum; Journal of the Science of Food and Agriculture; 1983
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.