Himbeere roh
Alle Nährwerte beziehen sich auf 100 g.
- Energie (Kilokalorien)
- 43 kcal
- Energie (Kilojoule)
- 182 kJ
- Protein (Nx6,25)
- 1 g
- Fett
- 0,3 g
- Kohlenhydrate, verfügbar
- 5,2 g
- Ballaststoffe, gesamt
- 4,7 g
Vollständige Nährwerte
138 von 138 Nährstoffen · je 100 g
Kein Nährstoff gefunden.
| Nährstoff | Wert | Originalwert | Datenherkunft | Referenz | BLS-Berechnung |
|---|---|---|---|---|---|
| Energie (Kilojoule) | 182 kJ/100 g | 182 | 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) | 43 kcal/100 g | 43 | 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 | 86,1 g/100 g | 86.1 | 2 | 1 | |
| Protein (Nx6,25) | 1 g/100 g | 1 | 3 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fett | 0,3 g/100 g | 0.3 | 3 | 3 | |
| Kohlenhydrate, verfügbar | 5,2 g/100 g | 5.2 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Ballaststoffe, gesamt | 4,7 g/100 g | 4.7 | 4 | — | FIBT[g]=FIBHMW[g]+FIBLMW[g] OR
FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated |
| Alkohol (Ethanol) | 0 g/100 g | 0 | 5 | — | |
| Organische Säuren, gesamt | 2,12 g/100 g | 2.12 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Rohasche | 0,4 g/100 g | 0.4 | 6 | 4 | |
| Vitamin A, Retinol-Äquivalent (RE) | 4 µg/100 g | 4 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, Retinol-Aktivitäts-Äquivalent (RAE) | 2 µg/100 g | 2 | 1 | — | VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Retinol | 0 µg/100 g | 0 | 7 | — | |
| Beta‑Carotin | 7,8 µg/100 g | 7.8 | 2 | 5 | |
| Carotinoide, außer Beta-Carotin | 30 µg/100 g | 30 | 6 | 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 | 7 | — | |
| Vitamin D2 (Ergocalciferol) | 0 µg/100 g | 0 | 7 | — | |
| Vitamin E (Alpha-Tocopherol) | 0,79 mg/100 g | 0.79 | 2 | 7 | VITE[mg] = TOCPHA[mg] |
| Alpha‑Tocopherol | 0,79 mg/100 g | 0.79 | 2 | 8 | |
| Beta-Tocopherol | 0,13 mg/100 g | 0.13 | 2 | 9 | |
| Gamma-Tocopherol | 1,28 mg/100 g | 1.28 | 2 | 10 | |
| Delta-Tocopherol | 1,2 mg/100 g | 1.2 | 2 | 11 | |
| Alpha-Tocotrienol | 0 mg/100 g | 0 | 2 | 12 | |
| Vitamin K | 9 µg/100 g | 9 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (Phyllochinon) | 9 µg/100 g | 9 | 2 | 13 | |
| Vitamin K2 (Menachinone) | 0 µg/100 g | 0 | 7 | — | |
| Vitamin B1 (Thiamin) | 0,01 mg/100 g | 0.01 | 6 | 14 | |
| Vitamin B2 (Riboflavin) | 0,01 mg/100 g | 0.01 | 6 | 4 | |
| Niacin-Äquivalent | 0,7 mg/100 g | 0.7 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 0,5 mg/100 g | 0.5 | 6 | 14 | |
| Pantothensäure | 0,73 mg/100 g | 0.73 | 6 | 4 | |
| Vitamin B6 | 90 µg/100 g | 90 | 6 | 14 | |
| Biotin | 1,6 µg/100 g | 1.6 | 6 | 4 | |
| Folat-Äquivalent | 44 µg/100 g | 44 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folat | 44 µg/100 g | 44 | 2 | 15 | |
| Folsäure, synthetisch | 0 µg/100 g | 0 | 7 | — | |
| Vitamin B12 (Cobalamine) | 0 µg/100 g | 0 | 7 | — | |
| Vitamin C | 24 mg/100 g | 24 | 2 | 16 | |
| Salz (Natriumchlorid) | 0,0012 g/100 g | 0.0012 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Natrium | — mg/100 g | <LOQ | 6 | 4 | |
| Chlorid | 11 mg/100 g | 11 | 6 | 4 | |
| Kalium | 172 mg/100 g | 172 | 2 | 17 | |
| Calcium | 13 mg/100 g | 13 | 2 | 18 | |
| Magnesium | 18 mg/100 g | 18 | 2 | 19 | |
| Phosphor | 28 mg/100 g | 28 | 6 | 4 | |
| Schwefel | — mg/100 g | - | — | — | |
| Eisen | 0,6 mg/100 g | 0.6 | 2 | 20 | |
| Zink | 0,3 mg/100 g | 0.3 | 2 | 21 | |
| Iodid | 4,4 µg/100 g | 4.4 | 6 | 4 | |
| Kupfer | 70 µg/100 g | 70 | 2 | 22 | |
| Mangan | 440 µg/100 g | 440 | 2 | 23 | |
| Fluorid | 16 µg/100 g | 16 | 5 | — | |
| Chrom | 4 µg/100 g | 4 | 6 | 24 | |
| Molybdän | 7,64 µg/100 g | 7.64 | 3 | 2 | |
| Essigsäure | — g/100 g | - | — | — | |
| Zitronensäure | 1,72 g/100 g | 1.72 | 3 | 25 | |
| Milchsäure | 0 g/100 g | 0 | 7 | — | |
| Äpfelsäure | 0,4 g/100 g | 0.4 | 3 | 25 | |
| Weinsäure | — g/100 g | - | — | — | |
| Zuckeralkohole, gesamt | 0,003 g/100 g | 0.003 | 1 | — | POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated |
| Mannit | — g/100 g | <LOD | 6 | 26 | |
| Sorbit | — g/100 g | <LOD | 6 | 26 | |
| Xylit | 0,003 g/100 g | 0.003 | 3 | 3 | |
| Monosaccharide, gesamt | 5,1 g/100 g | 5.1 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 2,6 g/100 g | 2.6 | 2 | 27 | |
| Fructose | 2,5 g/100 g | 2.5 | 2 | 28 | |
| Galactose | 0,0107 g/100 g | 0.0107 | 5 | — | |
| Disaccharide, gesamt | 0,05 g/100 g | 0.05 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Saccharose | 0 g/100 g | 0 | 6 | 14 | |
| Maltose | 0,05 g/100 g | 0.05 | 6 | 14 | |
| Lactose | 0 g/100 g | 0 | 6 | 14 | |
| Zucker (Mono- und Disaccharide), gesamt | 5,2 g/100 g | 5.2 | 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 | 5 | — | |
| Ballaststoffe, niedermolekular | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular | 4,7 g/100 g | 4.7 | 4 | — | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Ballaststoffe, wasserunlöslich | 3,7 g/100 g | 3.7 | 4 | — | |
| Ballaststoffe, wasserlöslich | 1 g/100 g | 1 | 4 | — | |
| Ballaststoffe, hochmolekular, wasserlöslich | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular, wasserunlöslich | — g/100 g | - | — | — | |
| Fettsäuren, gesättigt, gesamt | 0,0101 g/100 g | 0.0101 | 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) | 0,0082 g/100 g | 0.0082 | 3 | 3 | |
| Fettsäure C17:0 (Margarinsäure) | — g/100 g | - | — | — | |
| Fettsäure C18:0 (Stearinsäure) | 0,0019 g/100 g | 0.0019 | 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 | 0,03 g/100 g | 0.03 | 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) | — g/100 g | - | — | — | |
| Fettsäure C18:1 n-7 cis (Vaccensäure) | — g/100 g | - | — | — | |
| Fettsäure C18:1 n-9 cis (Ölsäure) | 0,03 g/100 g | 0.03 | 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 | 0,195 g/100 g | 0.195 | 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 | 0,065 g/100 g | 0.065 | 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) | 0,065 g/100 g | 0.065 | 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 | 7 | — | |
| Fettsäure C22:5 n-3 all-cis (Docosapentaensäure) | — g/100 g | - | — | — | |
| Fettsäure C22:6 n-3 all-cis (Docosahexaensäure) | 0 g/100 g | 0 | 7 | — | |
| Fettsäuren, mehrfach ungesättigt n-6 (Omega-6), gesamt | 0,13 g/100 g | 0.13 | 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) | 0,13 g/100 g | 0.13 | 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 | 7 | — | |
| Aminosäuren, unentbehrlich, gesamt | 0,294 g/100 g | 0.294 | 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 | 0,089 g/100 g | 0.089 | 3 | 2 | |
| Arginin | 0,053 g/100 g | 0.053 | 3 | 2 | |
| Asparaginsäure, inklusive Asparagin | 0,125 g/100 g | 0.125 | 3 | 2 | |
| Cystein | 0,01 g/100 g | 0.01 | 3 | 2 | |
| Glutaminsäure, inklusive Glutamin | 0,171 g/100 g | 0.171 | 3 | 2 | |
| Glycin | 0,046 g/100 g | 0.046 | 3 | 2 | |
| Histidin | 0,022 g/100 g | 0.022 | 3 | 2 | |
| Isoleucin | 0,026 g/100 g | 0.026 | 3 | 2 | |
| Leucin | 0,057 g/100 g | 0.057 | 3 | 2 | |
| Lysin | 0,055 g/100 g | 0.055 | 3 | 2 | |
| Methionin | 0 g/100 g | 0 | 3 | 2 | |
| Phenylalanin | 0,037 g/100 g | 0.037 | 3 | 2 | |
| Prolin | 0,033 g/100 g | 0.033 | 3 | 2 | |
| Serin | 0,062 g/100 g | 0.062 | 3 | 2 | |
| Threonin | 0,039 g/100 g | 0.039 | 3 | 2 | |
| Tryptophan | 0,012 g/100 g | 0.012 | 3 | 2 | |
| Tyrosin | 0,029 g/100 g | 0.029 | 3 | 2 | |
| Valin | 0,046 g/100 g | 0.046 | 3 | 2 | |
| Stickstoff, gesamt | 0,1 g/100 g | 0.1 | 6 | 14 |
Datenherkunft · Referenz
Datenherkunft
- Formelberechnung
- Aggregation
- Nährstoffdatenbank
- Analyse
- Übernommener Wert
- Literatur
- Logische Null
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#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#Public Health England, Nutrient analysis of fruits and vegetables. 2017
- 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
- Public Health England, Nutrient analysis of fruits and vegetables. 2017
- 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#Marinova, D., Ribarova, F.; HPLC determination of carotenoids in Bulgarian berries; Journal of Food Composition and Analysis; 2007; 20
- Converted value from: Marinova, D., Ribarova, F.; HPLC determination of carotenoids in Bulgarian berries; 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#Converted value from: Public Health England, Nutrient analysis of fruits and vegetables. 2017#Converted value from: Piironen V, Syvaoja EL, Varo P, Salminen K, Koivistoinen P; Tocopherols and Tocotrienols in Finnish Foods: Vegetables, Fruits and Berries; Journal of Agricultural and Food Chemistry; 1986
- Public Health England, Nutrient analysis of fruits and vegetables. 2017#Piironen V, Syvaoja EL, Varo P, Salminen K, Koivistoinen P; Tocopherols and Tocotrienols in Finnish Foods: Vegetables, Fruits and Berries; Journal of Agricultural and Food Chemistry; 1986#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
- Piironen V, Syvaoja EL, Varo P, Salminen K, Koivistoinen P; Tocopherols and Tocotrienols in Finnish Foods: Vegetables, Fruits and Berries; Journal of Agricultural and Food Chemistry; 1986#Public Health England, Nutrient analysis of fruits and vegetables. 2017#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#Public Health England, Nutrient analysis of fruits and vegetables. 2017#Piironen V, Syvaoja EL, Varo P, Salminen K, Koivistoinen P; Tocopherols and Tocotrienols in Finnish Foods: Vegetables, Fruits and Berries; Journal of Agricultural and Food Chemistry; 1986
- Public Health England, Nutrient analysis of fruits and vegetables. 2017#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#Piironen V, Syvaoja EL, Varo P, Salminen K, Koivistoinen P; Tocopherols and Tocotrienols in Finnish Foods: Vegetables, Fruits and Berries; Journal of Agricultural and Food Chemistry; 1986
- Piironen V, Syvaoja EL, Varo P, Salminen K, Koivistoinen P; Tocopherols and Tocotrienols in Finnish Foods: Vegetables, Fruits and Berries; Journal of Agricultural and Food Chemistry; 1986#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#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
- Converted value from: Public Health England, Nutrient analysis of fruits and vegetables. 2017
- Müller H.; Bestimmung der Folsäure-Gehalte von Gemüse und Obst mit Hilfe der Hochleistungsflüssigchromatographie (HPLC); Z Lebensm Unters Forsch; 1993; 196#Public Health England, Nutrient analysis of fruits and vegetables. 2017#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
- Public Health England, Nutrient analysis of fruits and vegetables. 2017#de Ancos B, González EM, Cano MP; Ellagic Acid, Vitamin C, and Total Phenolic Contents and Radical Scavenging Capacity Affected by Freezing and Frozen Storage in Raspberry Fruit.; Agr Food Chem; 2000; 48; 10
- 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#Public Health England, Nutrient analysis of fruits and vegetables. 2017
- 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#Public Health England, Nutrient analysis of fruits and vegetables. 2017#De Souza, V. R., Pereira, P. A. P., Da Silva, T. L. T., De Oliveira Lima, L. C., Pio, R., Queiroz, F.; Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits; Food Chemistry; 2014; 156
- Public Health England, Nutrient analysis of fruits and vegetables. 2017#De Souza, V. R., Pereira, P. A. P., Da Silva, T. L. T., De Oliveira Lima, L. C., Pio, R., Queiroz, F.; Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits; Food Chemistry; 2014; 156#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
- De Souza, V. R., Pereira, P. A. P., Da Silva, T. L. T., De Oliveira Lima, L. C., Pio, R., Queiroz, F.; Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits; Food Chemistry; 2014; 156#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 2010; 2010#Public Health England, Nutrient analysis of fruits and vegetables. 2017
- 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 2010; 2010#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#De Souza, V. R., Pereira, P. A. P., Da Silva, T. L. T., De Oliveira Lima, L. C., Pio, R., Queiroz, F.; Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits; Food Chemistry; 2014; 156#Converted value from: BVL; Lebensmittel Monitoring 2013; 2013#Public Health England, Nutrient analysis of fruits and vegetables. 2017
- Converted value from: BVL; Lebensmittel Monitoring 2013; 2013#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 2010; 2010#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#Public Health England, Nutrient analysis of fruits and vegetables. 2017
- 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 2013; 2013#Converted value from: BVL; Lebensmittel Monitoring 2010; 2010#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#Public Health England, Nutrient analysis of fruits and vegetables. 2017
- Converted value from: BVL; Lebensmittel Monitoring 2010; 2010
- Leibniz-Institut für Lebensmittel-Systembiologie; SFK Online Version; 2016
- 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
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Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.