BLS 4.0 · F220100

Pflaume roh

Alle Nährwerte beziehen sich auf 100 g.

Energie (Kilokalorien)
48 kcal
Energie (Kilojoule)
205 kJ
Protein (Nx6,25)
0,3 g
Fett
0,17 g
Kohlenhydrate, verfügbar
10,71 g
Ballaststoffe, gesamt
1,7 g
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138 von 138 Nährstoffen · je 100 g

Alle Nährwerte beziehen sich auf 100 g.
NährstoffWertOriginalwertDatenherkunftReferenzBLS-Berechnung
Energie (Kilojoule)205 kJ/100 g2051—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)48 kcal/100 g481—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
Wasser87,071 g/100 g87.07121
Protein (Nx6,25)0,3 g/100 g0.332PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated
Fett0,17 g/100 g0.1733
Kohlenhydrate, verfügbar10,71 g/100 g10.711—CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated
Ballaststoffe, gesamt1,7 g/100 g1.74—FIBT[g]=FIBHMW[g]+FIBLMW[g] OR FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated
Alkohol (Ethanol)— g/100 g-——
Organische Säuren, gesamt1,25 g/100 g1.251—OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated
Rohasche0,565 g/100 g0.56524
Vitamin A, Retinol-Äquivalent (RE)51 µg/100 g511—VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated
Vitamin A, Retinol-Aktivitäts-Äquivalent (RAE)25 µg/100 g251—VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated
Retinol0 µg/100 g05—
Beta‑Carotin248 µg/100 g24825
Carotinoide, außer Beta-Carotin111 µg/100 g11126
Vitamin D0 µg/100 g01—VITD[µg]=ERGCAL[µg]+CHOCAL[µg]teilweise berechnet / partially calculated
Vitamin D3 (Cholecalciferol)0 µg/100 g05—
Vitamin D2 (Ergocalciferol)0 µg/100 g05—
Vitamin E (Alpha-Tocopherol)0,283 mg/100 g0.28327VITE[mg] = TOCPHA[mg]
Alpha‑Tocopherol0,283 mg/100 g0.28328
Beta-Tocopherol— mg/100 g<LOD69
Gamma-Tocopherol0,02 mg/100 g0.02210
Delta-Tocopherol0 mg/100 g0211
Alpha-Tocotrienol0,02 mg/100 g0.0269
Vitamin K7 µg/100 g71—VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated
Vitamin K1 (Phyllochinon)7 µg/100 g7212
Vitamin K2 (Menachinone)0 µg/100 g05—
Vitamin B1 (Thiamin)0,044 mg/100 g0.044613
Vitamin B2 (Riboflavin)0,045 mg/100 g0.045614
Niacin-Äquivalent0,583 mg/100 g0.5831—NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated
Niacin0,583 mg/100 g0.583614
Pantothensäure0,18 mg/100 g0.1833
Vitamin B645 µg/100 g4533
Biotin0 µg/100 g0215
Folat-Äquivalent2 µg/100 g21—FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated
Folat2 µg/100 g233
Folsäure, synthetisch0 µg/100 g05—
Vitamin B12 (Cobalamine)0 µg/100 g05—
Vitamin C5 mg/100 g5614
Salz (Natriumchlorid)0,002 g/100 g0.0021—NACL[g] = NA[g]*2.5immer berechnet / always calculated
Natrium0,8 mg/100 g0.8216
Chlorid1,5 mg/100 g1.533
Kalium172 mg/100 g172217
Calcium8 mg/100 g8218
Magnesium7 mg/100 g7219
Phosphor16 mg/100 g1633
Schwefel— mg/100 g-——
Eisen0,2 mg/100 g0.2220
Zink0,09 mg/100 g0.09221
Iodid— µg/100 g<LOQ622
Kupfer65 µg/100 g65223
Mangan80 µg/100 g80224
Fluorid2 µg/100 g233
Chrom2 µg/100 g2225
Molybdän2 µg/100 g2626
Essigsäure— g/100 g-——
Zitronensäure0,034 g/100 g0.034627
Milchsäure0 g/100 g05—
Äpfelsäure1,22 g/100 g1.22627
Weinsäure— g/100 g-——
Zuckeralkohole, gesamt2,61 g/100 g2.611—POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated
Mannit— g/100 g-——
Sorbit2,61 g/100 g2.61628
Xylit— g/100 g-——
Monosaccharide, gesamt5,72 g/100 g5.721—MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated
Glucose3,53 g/100 g3.53229
Fructose2,19 g/100 g2.19230
Galactose— g/100 g-——
Disaccharide, gesamt2,38 g/100 g2.381—DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated
Saccharose2,21 g/100 g2.21231
Maltose0,17 g/100 g0.17632
Lactose0 g/100 g05—
Zucker (Mono- und Disaccharide), gesamt8,1 g/100 g8.11—SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated
Oligosaccharide, verfügbar— g/100 g-——
Stärke (Stärke, Glykogen, Dextrine)— g/100 g<LOD or <LOQ614
Ballaststoffe, niedermolekular— g/100 g-——
Ballaststoffe, hochmolekular1,7 g/100 g1.74—FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated
Ballaststoffe, wasserunlöslich0,9 g/100 g0.94—
Ballaststoffe, wasserlöslich0,8 g/100 g0.84—
Ballaststoffe, hochmolekular, wasserlöslich— g/100 g-——
Ballaststoffe, hochmolekular, wasserunlöslich— g/100 g-——
Fettsäuren, gesättigt, gesamt0,022 g/100 g0.0221—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)0,01725 g/100 g0.0172533
Fettsäure C17:0 (Margarinsäure)— g/100 g-——
Fettsäure C18:0 (Stearinsäure)0,005 g/100 g0.00533
Fettsäure C20:0 (Arachinsäure)— g/100 g-——
Fettsäure C22:0 (Behensäure)— g/100 g-——
Fettsäure C24:0 (Lignocerinsäure)— g/100 g-——
Fettsäure, einfach ungesättigt, gesamt0,0516 g/100 g0.05161—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)0,0011 g/100 g0.001133
Fettsäure C18:1 n-7 cis (Vaccensäure)— g/100 g-——
Fettsäure C18:1 n-9 cis (Ölsäure)0,0505 g/100 g0.050533
Fettsäure C20:1 n-9 cis (Gondosäure)— g/100 g-——
Fettsäure C22:1 n-9 cis (Erucasäure)— g/100 g-——
Fettsäuren, mehrfach ungesättigt, gesamt0,078 g/100 g0.0781—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), gesamt0,031 g/100 g0.0311—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)0,031 g/100 g0.03133
Fettsäure C18:4 n-3 all-cis (Stearidonsäure)— g/100 g-——
Fettsäure C20:5 n-3 all-cis (Eicosapentaensäure)0 g/100 g05—
Fettsäure C22:5 n-3 all-cis (Docosapentaensäure)— g/100 g-——
Fettsäure C22:6 n-3 all-cis (Docosahexaensäure)0 g/100 g05—
Fettsäuren, mehrfach ungesättigt n-6 (Omega-6), gesamt0,047 g/100 g0.0471—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 g0.04733
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-——
Cholesterin0 mg/100 g05—
Aminosäuren, unentbehrlich, gesamt0,04 g/100 g0.041—AAE9[g] = ILE[g] + LEU[g] + LYS[g] + MET[g] + PHE[g] + THR[g] + TRP[g] + VAL[g]+HIS[g]immer berechnet / always calculated
Alanin0,017 g/100 g0.01732
Arginin0,004 g/100 g0.00432
Asparaginsäure, inklusive Asparagin0,21 g/100 g0.2132
Cystein0,003 g/100 g0.00332
Glutaminsäure, inklusive Glutamin0,032 g/100 g0.03232
Glycin0 g/100 g032
Histidin0 g/100 g032
Isoleucin0 g/100 g032
Leucin0,011 g/100 g0.01132
Lysin0,015 g/100 g0.01532
Methionin0 g/100 g032
Phenylalanin0 g/100 g032
Prolin0,006 g/100 g0.00632
Serin0,017 g/100 g0.01732
Threonin0,012 g/100 g0.01232
Tryptophan0 g/100 g032
Tyrosin0 g/100 g032
Valin0,002 g/100 g0.00232
Stickstoff, gesamt0,1 g/100 g0.1233
Datenherkunft · Referenz

Datenherkunft

  1. Formelberechnung
  2. Aggregation
  3. Nährstoffdatenbank
  4. Analyse
  5. Logische Null
  6. Literatur

Referenz

  1. 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#Paul, D. K. and R. K. Shaha; Nutrients, vitamins and minerals content in common citrus fruits in the northern region of Bangladesh.; Pakistan Journal of Biological Sciences; 2004; 7; 2
  2. National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024
  3. Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
  4. 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#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
  5. Kaulmann, A., et al.; Carotenoids, polyphenols and micronutrient profiles of Brassica oleraceae and plum varieties and their contribution to measures of total antioxidant capacity.; Food Chemistry; 2014; 155#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#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
  6. 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: Kaulmann, A., et al.; Carotenoids, polyphenols and micronutrient profiles of Brassica oleraceae and plum varieties and their contribution to measures of total antioxidant capacity.; Food Chemistry; 2014; 155
  7. 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: Lombardi-Boccia, G., Lucarini, M., Lanzi, S., Aguzzi, A., Cappelloni, M.; Nutrients and Antioxidant Molecules in Yellow Plums (Prunus domestica L.) from Conventional and Organic Productions: A Comparative Study; Journal of Agricultural and Food Chemistry; 2004; 52#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
  8. 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#Lombardi-Boccia, G., Lucarini, M., Lanzi, S., Aguzzi, A., Cappelloni, M.; Nutrients and Antioxidant Molecules in Yellow Plums (Prunus domestica L.) from Conventional and Organic Productions: A Comparative Study; Journal of Agricultural and Food Chemistry; 2004; 52
  9. 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
  10. 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#Lombardi-Boccia, G., Lucarini, M., Lanzi, S., Aguzzi, A., Cappelloni, M.; Nutrients and Antioxidant Molecules in Yellow Plums (Prunus domestica L.) from Conventional and Organic Productions: A Comparative Study; Journal of Agricultural and Food Chemistry; 2004; 52
  11. 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
  12. Koivu,T.J.; Piironen, V.I.; Henttonen, S.K.; Mattila; P.H.); Determination of Phylloquinone in Vegetables, Fruits, and Berries by High-Performance Liquid Chromatography with Electrochemical Detection; J. Agric. Food Chem.; 1997; 45; 12#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
  13. 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
  14. 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
  15. Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7#National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024
  16. Lombardi-Boccia, G., Lucarini, M., Lanzi, S., Aguzzi, A., Cappelloni, M.; Nutrients and Antioxidant Molecules in Yellow Plums (Prunus domestica L.) from Conventional and Organic Productions: A Comparative Study; Journal of Agricultural and Food Chemistry; 2004; 52#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#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
  17. 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#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#Lombardi-Boccia, G., Lucarini, M., Lanzi, S., Aguzzi, A., Cappelloni, M.; Nutrients and Antioxidant Molecules in Yellow Plums (Prunus domestica L.) from Conventional and Organic Productions: A Comparative Study; Journal of Agricultural and Food Chemistry; 2004; 52
  18. 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#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#Lombardi-Boccia, G., Lucarini, M., Lanzi, S., Aguzzi, A., Cappelloni, M.; Nutrients and Antioxidant Molecules in Yellow Plums (Prunus domestica L.) from Conventional and Organic Productions: A Comparative Study; Journal of Agricultural and Food Chemistry; 2004; 52
  19. Lombardi-Boccia, G., Lucarini, M., Lanzi, S., Aguzzi, A., Cappelloni, M.; Nutrients and Antioxidant Molecules in Yellow Plums (Prunus domestica L.) from Conventional and Organic Productions: A Comparative Study; Journal of Agricultural and Food Chemistry; 2004; 52#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#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
  20. Converted value from: BVL; Lebensmittel Monitoring 2010; 2010#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#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#Lombardi-Boccia, G., Lucarini, M., Lanzi, S., Aguzzi, A., Cappelloni, M.; Nutrients and Antioxidant Molecules in Yellow Plums (Prunus domestica L.) from Conventional and Organic Productions: A Comparative Study; Journal of Agricultural and Food Chemistry; 2004; 52
  21. Lombardi-Boccia, G., Lucarini, M., Lanzi, S., Aguzzi, A., Cappelloni, M.; Nutrients and Antioxidant Molecules in Yellow Plums (Prunus domestica L.) from Conventional and Organic Productions: A Comparative Study; Journal of Agricultural and Food Chemistry; 2004; 52#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#Converted value from: BVL; Lebensmittel Monitoring 2010; 2010#Khan, N., et al.; Elemental Analysis of Stone Fruits by Inductively Coupled Plasma Mass Spectrometry and Direct Mercury Analysis.; Analytical Letters; 2017; 50; 15#Converted value from: BVL / BfR; Lebensmittel-Monitoring; 1998#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#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
  22. 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
  23. Converted value from: BVL; Lebensmittel Monitoring 2010; 2010#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#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#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
  24. Converted value from: BVL; Lebensmittel Monitoring 2010; 2010#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#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
  25. 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 2010; 2010
  26. Converted value from: BVL; Lebensmittel Monitoring 2010; 2010
  27. 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
  28. Forni, E. et al.; Sorbitol and Free Sugar Contents in Plums; Food Chemistry; 1992; 44; 4
  29. 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#Forni, E. et al.; Sorbitol and Free Sugar Contents in Plums; Food Chemistry; 1992; 44; 4#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#Lombardi-Boccia, G., Lucarini, M., Lanzi, S., Aguzzi, A., Cappelloni, M.; Nutrients and Antioxidant Molecules in Yellow Plums (Prunus domestica L.) from Conventional and Organic Productions: A Comparative Study; Journal of Agricultural and Food Chemistry; 2004; 52
  30. Lombardi-Boccia, G., Lucarini, M., Lanzi, S., Aguzzi, A., Cappelloni, M.; Nutrients and Antioxidant Molecules in Yellow Plums (Prunus domestica L.) from Conventional and Organic Productions: A Comparative Study; Journal of Agricultural and Food Chemistry; 2004; 52#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#Forni, E. et al.; Sorbitol and Free Sugar Contents in Plums; Food Chemistry; 1992; 44; 4
  31. Forni, E. et al.; Sorbitol and Free Sugar Contents in Plums; Food Chemistry; 1992; 44; 4#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#Lombardi-Boccia, G., Lucarini, M., Lanzi, S., Aguzzi, A., Cappelloni, M.; Nutrients and Antioxidant Molecules in Yellow Plums (Prunus domestica L.) from Conventional and Organic Productions: A Comparative Study; Journal of Agricultural and Food Chemistry; 2004; 52
  32. 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
  33. 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#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: Lombardi-Boccia, G., Lucarini, M., Lanzi, S., Aguzzi, A., Cappelloni, M.; Nutrients and Antioxidant Molecules in Yellow Plums (Prunus domestica L.) from Conventional and Organic Productions: A Comparative Study; Journal of Agricultural and Food Chemistry; 2004; 52

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