Weintraube roh
Alle Nährwerte beziehen sich auf 100 g.
- Energie (Kilokalorien)
- 61 kcal
- Energie (Kilojoule)
- 260 kJ
- Protein (Nx6,25)
- 0,75 g
- Fett
- 0,28 g
- Kohlenhydrate, verfügbar
- 12,18 g
- Ballaststoffe, gesamt
- 1,6 g
Vollständige Nährwerte
138 von 138 Nährstoffen · je 100 g
Kein Nährstoff gefunden.
| Nährstoff | Wert | Originalwert | Datenherkunft | Referenz | BLS-Berechnung |
|---|---|---|---|---|---|
| Energie (Kilojoule) | 260 kJ/100 g | 260 | 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) | 61 kcal/100 g | 61 | 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 | 83,1 g/100 g | 83.1 | 2 | 1 | |
| Protein (Nx6,25) | 0,75 g/100 g | 0.75 | 2 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fett | 0,28 g/100 g | 0.28 | 3 | 3 | |
| Kohlenhydrate, verfügbar | 12,18 g/100 g | 12.18 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Ballaststoffe, gesamt | 1,6 g/100 g | 1.6 | 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 | 1,33 g/100 g | 1.33 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Rohasche | 0,58 g/100 g | 0.58 | 2 | 4 | |
| Vitamin A, Retinol-Äquivalent (RE) | 3 µg/100 g | 3 | 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 | 5 | — | |
| Beta‑Carotin | 20 µg/100 g | 20 | 6 | 5 | |
| Carotinoide, außer Beta-Carotin | 1 µg/100 g | 1 | 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) | 0,38 mg/100 g | 0.38 | 2 | 7 | VITE[mg] = TOCPHA[mg] |
| Alpha‑Tocopherol | 0,38 mg/100 g | 0.38 | 2 | 8 | |
| Beta-Tocopherol | — mg/100 g | <LOD | 2 | 8 | |
| Gamma-Tocopherol | 0,16 mg/100 g | 0.16 | 2 | 8 | |
| Delta-Tocopherol | — mg/100 g | <LOD | 2 | 8 | |
| Alpha-Tocotrienol | — mg/100 g | <LOD | 2 | 8 | |
| Vitamin K | 12,4 µg/100 g | 12.4 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (Phyllochinon) | 12,4 µg/100 g | 12.4 | 6 | 9 | |
| Vitamin K2 (Menachinone) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B1 (Thiamin) | 0,046 mg/100 g | 0.046 | 3 | 3 | |
| Vitamin B2 (Riboflavin) | 0,025 mg/100 g | 0.025 | 3 | 3 | |
| Niacin-Äquivalent | 0,297 mg/100 g | 0.297 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 0,23 mg/100 g | 0.23 | 3 | 3 | |
| Pantothensäure | 0,063 mg/100 g | 0.063 | 3 | 3 | |
| Vitamin B6 | 73 µg/100 g | 73 | 3 | 3 | |
| Biotin | 2 µg/100 g | 2 | 3 | 3 | |
| Folat-Äquivalent | 35 µg/100 g | 35 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folat | 35 µg/100 g | 35 | 6 | 10 | |
| Folsäure, synthetisch | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B12 (Cobalamine) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin C | 4,2 mg/100 g | 4.2 | 3 | 3 | |
| Salz (Natriumchlorid) | 0,015 g/100 g | 0.015 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Natrium | 6 mg/100 g | 6 | 6 | 11 | |
| Chlorid | 2 mg/100 g | 2 | 3 | 3 | |
| Kalium | 173 mg/100 g | 173 | 6 | 12 | |
| Calcium | 10 mg/100 g | 10 | 6 | 13 | |
| Magnesium | 7 mg/100 g | 7 | 6 | 14 | |
| Phosphor | 19 mg/100 g | 19 | 3 | 3 | |
| Schwefel | — mg/100 g | - | — | — | |
| Eisen | 0,448 mg/100 g | 0.448 | 6 | 15 | |
| Zink | 0,05 mg/100 g | 0.05 | 6 | 16 | |
| Iodid | — µg/100 g | <LOQ | 2 | 17 | |
| Kupfer | 112 µg/100 g | 112 | 6 | 18 | |
| Mangan | 110 µg/100 g | 110 | 6 | 19 | |
| Fluorid | 13 µg/100 g | 13 | 3 | 3 | |
| Chrom | 1 µg/100 g | 1 | 2 | 4 | |
| Molybdän | 1,3 µg/100 g | 1.3 | 6 | 20 | |
| Essigsäure | — g/100 g | - | — | — | |
| Zitronensäure | 0,469 g/100 g | 0.469 | 2 | 21 | |
| Milchsäure | 0 g/100 g | 0 | 5 | — | |
| Äpfelsäure | 0,327 g/100 g | 0.327 | 2 | 21 | |
| Weinsäure | 0,53 g/100 g | 0.53 | 2 | 21 | |
| Zuckeralkohole, gesamt | 0,1 g/100 g | 0.1 | 1 | — | POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated |
| Mannit | — g/100 g | - | — | — | |
| Sorbit | 0,1 g/100 g | 0.1 | 3 | 22 | |
| Xylit | — g/100 g | - | — | — | |
| Monosaccharide, gesamt | 11,67 g/100 g | 11.67 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 5,18 g/100 g | 5.18 | 2 | 23 | |
| Fructose | 6,48 g/100 g | 6.48 | 2 | 23 | |
| Galactose | 0,01006 g/100 g | 0.01006 | 2 | 24 | |
| Disaccharide, gesamt | 0,41 g/100 g | 0.41 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Saccharose | 0,24 g/100 g | 0.24 | 2 | 23 | |
| Maltose | 0,17 g/100 g | 0.17 | 7 | — | |
| Lactose | 0 g/100 g | 0 | 5 | — | |
| Zucker (Mono- und Disaccharide), gesamt | 12,08 g/100 g | 12.08 | 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 | 1,6 g/100 g | 1.6 | 4 | — | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Ballaststoffe, wasserunlöslich | 1,2 g/100 g | 1.2 | 4 | — | |
| Ballaststoffe, wasserlöslich | 0,4 g/100 g | 0.4 | 4 | — | |
| Ballaststoffe, hochmolekular, wasserlöslich | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular, wasserunlöslich | — g/100 g | - | — | — | |
| Fettsäuren, gesättigt, gesamt | 0,0625 g/100 g | 0.0625 | 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) | 0,0016 g/100 g | 0.0016 | 3 | 3 | |
| Fettsäure C15:0 (Pentadecylsäure) | 0,0009 g/100 g | 0.0009 | 3 | 3 | |
| Fettsäure C16:0 (Palmitinsäure) | 0,053462 g/100 g | 0.053462 | 3 | 3 | |
| Fettsäure C17:0 (Margarinsäure) | — g/100 g | - | — | — | |
| Fettsäure C18:0 (Stearinsäure) | 0,006538 g/100 g | 0.006538 | 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 | 0,014 g/100 g | 0.014 | 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) | 0,0015 g/100 g | 0.0015 | 3 | 3 | |
| Fettsäure C18:1 n-7 cis (Vaccensäure) | — g/100 g | - | — | — | |
| Fettsäure C18:1 n-9 cis (Ölsäure) | 0,013 g/100 g | 0.013 | 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 | 0,143 g/100 g | 0.143 | 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 | 0,035 g/100 g | 0.035 | 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) | 0,035 g/100 g | 0.035 | 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 | 0,108308 g/100 g | 0.108308 | 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) | 0,108308 g/100 g | 0.108308 | 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 | 0,138 g/100 g | 0.138 | 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 | 0,03 g/100 g | 0.03 | 3 | 3 | |
| Arginin | 0,05 g/100 g | 0.05 | 3 | 3 | |
| Asparaginsäure, inklusive Asparagin | 0,084 g/100 g | 0.084 | 3 | 3 | |
| Cystein | 0,011 g/100 g | 0.011 | 3 | 3 | |
| Glutaminsäure, inklusive Glutamin | 0,15 g/100 g | 0.15 | 3 | 3 | |
| Glycin | 0,02 g/100 g | 0.02 | 3 | 3 | |
| Histidin | 0,025 g/100 g | 0.025 | 3 | 3 | |
| Isoleucin | 0,005 g/100 g | 0.005 | 3 | 3 | |
| Leucin | 0,014 g/100 g | 0.014 | 3 | 3 | |
| Lysin | 0,015 g/100 g | 0.015 | 3 | 3 | |
| Methionin | 0,023 g/100 g | 0.023 | 3 | 3 | |
| Phenylalanin | 0,014 g/100 g | 0.014 | 3 | 3 | |
| Prolin | 0,023 g/100 g | 0.023 | 3 | 3 | |
| Serin | 0,032 g/100 g | 0.032 | 3 | 3 | |
| Threonin | 0,019 g/100 g | 0.019 | 3 | 3 | |
| Tryptophan | 0,004 g/100 g | 0.004 | 3 | 3 | |
| Tyrosin | 0,012 g/100 g | 0.012 | 3 | 3 | |
| Valin | 0,019 g/100 g | 0.019 | 3 | 3 | |
| Stickstoff, gesamt | 0,12 g/100 g | 0.12 | 2 | 2 |
Datenherkunft · Referenz
Datenherkunft
- Formelberechnung
- Literatur
- Nährstoffdatenbank
- Analyse
- Logische Null
- Aggregation
- Übernommener Wert
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
- 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
- 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
- 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#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
- 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: 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
- 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#Bolton-Smith C;Price RJG;Fenton ST;Harrington DJ;Shearer MJ; Compilation of a provisional UK database for the phylloquinone (vitamin K1) content of foods; British Journal of Nutrition; 2000; 4
- 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
- Mitic, S. S., et al.; Elemental Composition of Various Sour Cherry and Table Grape Cultivars Using Inductively Coupled Plasma Atomic Emission Spectrometry Method (ICP-OES).; Food Analytical Methods; 2012; 5; 2#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#Mitic, S. S., et al.; Elemental Composition of Various Sour Cherry and Table Grape Cultivars Using Inductively Coupled Plasma Atomic Emission Spectrometry Method (ICP-OES).; Food Analytical Methods; 2012; 5; 2
- 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#Mitic, S. S., et al.; Elemental Composition of Various Sour Cherry and Table Grape Cultivars Using Inductively Coupled Plasma Atomic Emission Spectrometry Method (ICP-OES).; Food Analytical Methods; 2012; 5; 2
- Mitic, S. S., et al.; Elemental Composition of Various Sour Cherry and Table Grape Cultivars Using Inductively Coupled Plasma Atomic Emission Spectrometry Method (ICP-OES).; Food Analytical Methods; 2012; 5; 2#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
- 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#Mitic, S. S., et al.; Elemental Composition of Various Sour Cherry and Table Grape Cultivars Using Inductively Coupled Plasma Atomic Emission Spectrometry Method (ICP-OES).; Food Analytical Methods; 2012; 5; 2#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#Bagdatlioglu, N., et al.; Heavy metal levels in leafy vegetables and some selected fruits.; Journal fur Verbraucherschutz und Lebensmittelsicherheit; 2010; 5; 3
- Converted value from: BVL; Lebensmittel Monitoring 2012; 2012#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#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#Mitic, S. S., et al.; Elemental Composition of Various Sour Cherry and Table Grape Cultivars Using Inductively Coupled Plasma Atomic Emission Spectrometry Method (ICP-OES).; Food Analytical Methods; 2012; 5; 2
- 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 2012; 2012#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#Mitic, S. S., et al.; Elemental Composition of Various Sour Cherry and Table Grape Cultivars Using Inductively Coupled Plasma Atomic Emission Spectrometry Method (ICP-OES).; Food Analytical Methods; 2012; 5; 2#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 2012; 2012#Mitic, S. S., et al.; Elemental Composition of Various Sour Cherry and Table Grape Cultivars Using Inductively Coupled Plasma Atomic Emission Spectrometry Method (ICP-OES).; Food Analytical Methods; 2012; 5; 2#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#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
- Food Standards Australia New Zealand; Australian Food Composition Database – Release 2.0; 2022
- 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
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