Süßkirsche roh
Alle Nährwerte beziehen sich auf 100 g.
- Energie (Kilokalorien)
- 70 kcal
- Energie (Kilojoule)
- 298 kJ
- Protein (Nx6,25)
- 0,9 g
- Fett
- 0,31 g
- Kohlenhydrate, verfügbar
- 15,33 g
- Ballaststoffe, gesamt
- 1,9 g
Vollständige Nährwerte
138 von 138 Nährstoffen · je 100 g
Kein Nährstoff gefunden.
| Nährstoff | Wert | Originalwert | Datenherkunft | Referenz | BLS-Berechnung |
|---|---|---|---|---|---|
| Energie (Kilojoule) | 298 kJ/100 g | 298 | 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) | 70 kcal/100 g | 70 | 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 | 82,63 g/100 g | 82.63 | 2 | 1 | |
| Protein (Nx6,25) | 0,9 g/100 g | 0.9 | 3 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fett | 0,31 g/100 g | 0.31 | 3 | 3 | |
| Kohlenhydrate, verfügbar | 15,33 g/100 g | 15.33 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Ballaststoffe, gesamt | 1,9 g/100 g | 1.9 | 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 | 0,559 g/100 g | 0.559 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Rohasche | 0,49 g/100 g | 0.49 | 3 | 3 | |
| Vitamin A, Retinol-Äquivalent (RE) | 11 µg/100 g | 11 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, Retinol-Aktivitäts-Äquivalent (RAE) | 5 µg/100 g | 5 | 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 | 51 µg/100 g | 51 | 6 | 4 | |
| Carotinoide, außer Beta-Carotin | 28 µg/100 g | 28 | 6 | 5 | |
| 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) | 0,08 mg/100 g | 0.08 | 2 | 6 | VITE[mg] = TOCPHA[mg] |
| Alpha‑Tocopherol | 0,08 mg/100 g | 0.08 | 2 | 7 | |
| Beta-Tocopherol | 0,02 mg/100 g | 0.02 | 2 | 7 | |
| Gamma-Tocopherol | 0,07 mg/100 g | 0.07 | 2 | 7 | |
| Delta-Tocopherol | — mg/100 g | <LOD | 2 | 7 | |
| Alpha-Tocotrienol | 0,07 mg/100 g | 0.07 | 2 | 7 | |
| Vitamin K | 2 µg/100 g | 2 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (Phyllochinon) | 2 µg/100 g | 2 | 3 | 3 | |
| Vitamin K2 (Menachinone) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B1 (Thiamin) | 0,039 mg/100 g | 0.039 | 3 | 3 | |
| Vitamin B2 (Riboflavin) | 0,042 mg/100 g | 0.042 | 3 | 3 | |
| Niacin-Äquivalent | 0,403 mg/100 g | 0.403 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 0,27 mg/100 g | 0.27 | 3 | 3 | |
| Pantothensäure | 0,19 mg/100 g | 0.19 | 3 | 3 | |
| Vitamin B6 | 45 µg/100 g | 45 | 3 | 3 | |
| Biotin | — µg/100 g | <LOD or <LOQ | 3 | 3 | |
| Folat-Äquivalent | 37 µg/100 g | 37 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folat | 37 µg/100 g | 37 | 6 | 8 | |
| Folsäure, synthetisch | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B12 (Cobalamine) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin C | 15 mg/100 g | 15 | 3 | 3 | |
| Salz (Natriumchlorid) | 0,00059 g/100 g | 0.00059 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Natrium | 0,236 mg/100 g | 0.236 | 6 | 9 | |
| Chlorid | 3 mg/100 g | 3 | 3 | 3 | |
| Kalium | 214 mg/100 g | 214 | 6 | 10 | |
| Calcium | 14 mg/100 g | 14 | 6 | 11 | |
| Magnesium | 12 mg/100 g | 12 | 6 | 11 | |
| Phosphor | 24 mg/100 g | 24 | 3 | 3 | |
| Schwefel | — mg/100 g | - | — | — | |
| Eisen | 1,285 mg/100 g | 1.285 | 6 | 12 | |
| Zink | 0,08 mg/100 g | 0.08 | 6 | 13 | |
| Iodid | 0,84 µg/100 g | 0.84 | 6 | 14 | |
| Kupfer | 77 µg/100 g | 77 | 6 | 15 | |
| Mangan | 100 µg/100 g | 100 | 6 | 16 | |
| Fluorid | 18 µg/100 g | 18 | 3 | 3 | |
| Chrom | 2 µg/100 g | 2 | 7 | — | |
| Molybdän | 2 µg/100 g | 2 | 7 | — | |
| Essigsäure | — g/100 g | - | — | — | |
| Zitronensäure | 0,025 g/100 g | 0.025 | 2 | 17 | |
| Milchsäure | 0 g/100 g | 0 | 5 | — | |
| Äpfelsäure | 0,534 g/100 g | 0.534 | 2 | 17 | |
| Weinsäure | 0 g/100 g | 0 | 2 | 18 | |
| Zuckeralkohole, gesamt | 1,67 g/100 g | 1.67 | 1 | — | POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated |
| Mannit | — g/100 g | - | — | — | |
| Sorbit | 1,67 g/100 g | 1.67 | 2 | 17 | |
| Xylit | — g/100 g | - | — | — | |
| Monosaccharide, gesamt | 12,89 g/100 g | 12.89 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 7,14 g/100 g | 7.14 | 6 | 19 | |
| Fructose | 5,75 g/100 g | 5.75 | 6 | 20 | |
| Galactose | — g/100 g | - | — | — | |
| Disaccharide, gesamt | 0,77 g/100 g | 0.77 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Saccharose | 0,6 g/100 g | 0.6 | 6 | 21 | |
| Maltose | 0,17 g/100 g | 0.17 | 7 | — | |
| Lactose | 0 g/100 g | 0 | 5 | — | |
| Zucker (Mono- und Disaccharide), gesamt | 13,66 g/100 g | 13.66 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharide, verfügbar | — g/100 g | - | — | — | |
| Stärke (Stärke, Glykogen, Dextrine) | 0 g/100 g | 0 | 7 | — | |
| Ballaststoffe, niedermolekular | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular | 1,9 g/100 g | 1.9 | 4 | — | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Ballaststoffe, wasserunlöslich | 1 g/100 g | 1 | 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 | 0,07 g/100 g | 0.07 | 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) | 0,0017 g/100 g | 0.0017 | 3 | 3 | |
| Fettsäure C15:0 (Pentadecylsäure) | — g/100 g | - | — | — | |
| Fettsäure C16:0 (Palmitinsäure) | 0,049 g/100 g | 0.049 | 3 | 3 | |
| Fettsäure C17:0 (Margarinsäure) | — g/100 g | - | — | — | |
| Fettsäure C18:0 (Stearinsäure) | 0,017 g/100 g | 0.017 | 3 | 3 | |
| Fettsäure C20:0 (Arachinsäure) | 0,0022 g/100 g | 0.0022 | 3 | 3 | |
| Fettsäure C22:0 (Behensäure) | — g/100 g | - | — | — | |
| Fettsäure C24:0 (Lignocerinsäure) | — g/100 g | - | — | — | |
| Fettsäure, einfach ungesättigt, gesamt | 0,084 g/100 g | 0.084 | 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) | 0,083 g/100 g | 0.083 | 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 | 0,093 g/100 g | 0.093 | 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 | 0,046 g/100 g | 0.046 | 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) | 0,046 g/100 g | 0.046 | 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 | 0,047 g/100 g | 0.047 | 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) | 0,047 g/100 g | 0.047 | 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 | 0,149 g/100 g | 0.149 | 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 | 3 | |
| Arginin | 0,014 g/100 g | 0.014 | 3 | 3 | |
| Asparaginsäure, inklusive Asparagin | 0,483 g/100 g | 0.483 | 3 | 3 | |
| Cystein | 0,003 g/100 g | 0.003 | 3 | 3 | |
| Glutaminsäure, inklusive Glutamin | 0,031 g/100 g | 0.031 | 3 | 3 | |
| Glycin | 0,019 g/100 g | 0.019 | 3 | 3 | |
| Histidin | 0,011 g/100 g | 0.011 | 3 | 3 | |
| Isoleucin | 0,016 g/100 g | 0.016 | 3 | 3 | |
| Leucin | 0,023 g/100 g | 0.023 | 3 | 3 | |
| Lysin | 0,031 g/100 g | 0.031 | 3 | 3 | |
| Methionin | 0,004 g/100 g | 0.004 | 3 | 3 | |
| Phenylalanin | 0,016 g/100 g | 0.016 | 3 | 3 | |
| Prolin | 0,026 g/100 g | 0.026 | 3 | 3 | |
| Serin | 0,026 g/100 g | 0.026 | 3 | 3 | |
| Threonin | 0,018 g/100 g | 0.018 | 3 | 3 | |
| Tryptophan | 0,008 g/100 g | 0.008 | 3 | 3 | |
| Tyrosin | 0,01 g/100 g | 0.01 | 3 | 3 | |
| Valin | 0,022 g/100 g | 0.022 | 3 | 3 | |
| Stickstoff, gesamt | 0,144 g/100 g | 0.144 | 3 | 2 |
Datenherkunft · Referenz
Datenherkunft
- Formelberechnung
- Literatur
- Nährstoffdatenbank
- Analyse
- Logische Null
- Aggregation
- Übernommener Wert
Referenz
- 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
- 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
- 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#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: Dias, M. G., et al.; Carotenoids in traditional Portuguese fruits and vegetables.; Food Chemistry; 2009; 113; 3
- 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
- Stralsjö L., Ahlin H., Witthöft C.M.and Jastrebova J); Folate determination in Swedish berries by radioprotein-binding assay (RPBA) and high performance liquid chromatography (HPLC); Eur Food Res Technol; 2003; 216#Müller H.; Bestimmung der Folsäure-Gehalte von Gemüse und Obst mit Hilfe der Hochleistungsflüssigchromatographie (HPLC); Z Lebensm Unters Forsch; 1993; 196
- 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#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
- 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
- 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
- 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#Bagdatlioglu, N., et al.; Heavy metal levels in leafy vegetables and some selected fruits.; Journal fur Verbraucherschutz und Lebensmittelsicherheit; 2010; 5; 3
- 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#Bagdatlioglu, N., et al.; Heavy metal levels in leafy vegetables and some selected fruits.; Journal fur Verbraucherschutz und Lebensmittelsicherheit ; 2010; 5; 3#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#Converted value from: BVL / BfR; Lebensmittel-Monitoring; 1998#Converted value from: BVL; Lebensmittel Monitoring 2014; 2014#Converted value from: BVL; Lebensmittel Monitoring 2011; 2011
- Norwegian Food Safety Authority, Norwegian Food Composition Database 2023#Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Converted value from: BVL; Lebensmittel Monitoring 2011; 2011#Converted value from: BVL; Lebensmittel Monitoring 2014; 2014#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
- Converted value from: BVL; Lebensmittel Monitoring 2014; 2014#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
- Converted value from: Usenik V. et al.; Sugars, organic acids, phenolic composition and antioxidant activity of sweet cherry (Prunus avium L.); Food Chemistry; 2008; 107; 1
- 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
- Ballistreri, G., et al. ; Fruit quality and bioactive compounds relevant to human health of sweet cherry (Prunus avium L.) cultivars grown in Italy.; Food Chemistry; 2013; 140#Demir, T.; Determination of carotenoid, organic acid and sugar content in some sweet cherry cultivars grown in Sakarya, Turkey; Journal of Food, Agriculture and Environment; 2013; 11#Kelebek, H. and S. Selli ; Evaluation of chemical constituents and antioxidant activity of sweet cherry (Prunus avium L.) cultivars.; International Journal of Food Science and Technology; 2011; 46#Converted value from: Usenik V. et al.; Sugars, organic acids, phenolic composition and antioxidant activity of sweet cherry (Prunus avium L.); Food Chemistry; 2008; 107; 1#Hayaloglu, A. A. and N. Demir ; Physicochemical characteristics, antioxidant activity, organic acid and sugar contents of 12 sweet cherry (prunus avium l.) cultivars grown in Turkey.; Journal of Food Science; 2015; 80
- Kelebek, H. and S. Selli ; Evaluation of chemical constituents and antioxidant activity of sweet cherry (Prunus avium L.) cultivars.; International Journal of Food Science and Technology; 2011; 46#Demir, T.; Determination of carotenoid, organic acid and sugar content in some sweet cherry cultivars grown in Sakarya, Turkey; Journal of Food, Agriculture and Environment; 2013; 11#Hayaloglu, A. A. and N. Demir ; Physicochemical characteristics, antioxidant activity, organic acid and sugar contents of 12 sweet cherry (prunus avium l.) cultivars grown in Turkey.; Journal of Food Science; 2015; 80#Converted value from: Usenik V. et al.; Sugars, organic acids, phenolic composition and antioxidant activity of sweet cherry (Prunus avium L.); Food Chemistry; 2008; 107; 1#Ballistreri, G., et al. ; Fruit quality and bioactive compounds relevant to human health of sweet cherry (Prunus avium L.) cultivars grown in Italy.; Food Chemistry; 2013; 140
- Converted value from: Usenik V. et al.; Sugars, organic acids, phenolic composition and antioxidant activity of sweet cherry (Prunus avium L.); Food Chemistry; 2008; 107; 1#Demir, T.; Determination of carotenoid, organic acid and sugar content in some sweet cherry cultivars grown in Sakarya, Turkey; Journal of Food, Agriculture and Environment; 2013; 11#Kelebek, H. and S. Selli ; Evaluation of chemical constituents and antioxidant activity of sweet cherry (Prunus avium L.) cultivars.; International Journal of Food Science and Technology; 2011; 46
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.