Johannisbeere schwarz roh
Alle Nährwerte beziehen sich auf 100 g.
- Energie (Kilokalorien)
- 57 kcal
- Energie (Kilojoule)
- 242 kJ
- Protein (Nx6,25)
- 1,375 g
- Fett
- 0,22 g
- Kohlenhydrate, verfügbar
- 8,71 g
- Ballaststoffe, gesamt
- 3,5 g
Vollständige Nährwerte
138 von 138 Nährstoffen · je 100 g
Kein Nährstoff gefunden.
| Nährstoff | Wert | Originalwert | Datenherkunft | Referenz | BLS-Berechnung |
|---|---|---|---|---|---|
| Energie (Kilojoule) | 242 kJ/100 g | 242 | 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) | 57 kcal/100 g | 57 | 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 | 82,2 g/100 g | 82.2 | 2 | 1 | |
| Protein (Nx6,25) | 1,375 g/100 g | 1.375 | 3 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fett | 0,22 g/100 g | 0.22 | 4 | 3 | |
| Kohlenhydrate, verfügbar | 8,71 g/100 g | 8.71 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Ballaststoffe, gesamt | 3,5 g/100 g | 3.5 | 5 | — | FIBT[g]=FIBHMW[g]+FIBLMW[g] OR
FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated |
| Alkohol (Ethanol) | 0 g/100 g | 0 | 6 | — | |
| Organische Säuren, gesamt | 2,626 g/100 g | 2.626 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Rohasche | 0,92 g/100 g | 0.92 | 3 | 4 | |
| Vitamin A, Retinol-Äquivalent (RE) | 10 µg/100 g | 10 | 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 | 7 | — | |
| Beta‑Carotin | 56 µg/100 g | 56 | 2 | 5 | |
| Carotinoide, außer Beta-Carotin | 2 µg/100 g | 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 | 7 | — | |
| Vitamin D2 (Ergocalciferol) | 0 µg/100 g | 0 | 7 | — | |
| Vitamin E (Alpha-Tocopherol) | 1,82 mg/100 g | 1.82 | 4 | 6 | VITE[mg] = TOCPHA[mg] |
| Alpha‑Tocopherol | 1,82 mg/100 g | 1.82 | 4 | 3 | |
| Beta-Tocopherol | 0,16 mg/100 g | 0.16 | 6 | — | |
| Gamma-Tocopherol | 0,32 mg/100 g | 0.32 | 6 | — | |
| Delta-Tocopherol | 0,15 mg/100 g | 0.15 | 6 | — | |
| Alpha-Tocotrienol | 0 mg/100 g | 0 | 6 | — | |
| Vitamin K | 30 µg/100 g | 30 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (Phyllochinon) | 30 µg/100 g | 30 | 3 | 7 | |
| Vitamin K2 (Menachinone) | 0 µg/100 g | 0 | 7 | — | |
| Vitamin B1 (Thiamin) | 0,051 mg/100 g | 0.051 | 4 | 3 | |
| Vitamin B2 (Riboflavin) | 0,044 mg/100 g | 0.044 | 4 | 3 | |
| Niacin-Äquivalent | 0,297 mg/100 g | 0.297 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 0,28 mg/100 g | 0.28 | 4 | 3 | |
| Pantothensäure | 0,4 mg/100 g | 0.4 | 4 | 3 | |
| Vitamin B6 | 80 µg/100 g | 80 | 4 | 3 | |
| Biotin | 2 µg/100 g | 2 | 4 | 3 | |
| Folat-Äquivalent | 14 µg/100 g | 14 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folat | 14 µg/100 g | 14 | 2 | 8 | |
| Folsäure, synthetisch | 0 µg/100 g | 0 | 7 | — | |
| Vitamin B12 (Cobalamine) | 0 µg/100 g | 0 | 7 | — | |
| Vitamin C | 177 mg/100 g | 177 | 4 | 3 | |
| Salz (Natriumchlorid) | 0,00282 g/100 g | 0.00282 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Natrium | 1,13 mg/100 g | 1.13 | 3 | 9 | |
| Chlorid | 15 mg/100 g | 15 | 4 | 3 | |
| Kalium | 306 mg/100 g | 306 | 2 | 10 | |
| Calcium | 52 mg/100 g | 52 | 2 | 11 | |
| Magnesium | 23 mg/100 g | 23 | 2 | 12 | |
| Phosphor | 40 mg/100 g | 40 | 4 | 3 | |
| Schwefel | — mg/100 g | - | — | — | |
| Eisen | 1,07 mg/100 g | 1.07 | 2 | 11 | |
| Zink | 0,25 mg/100 g | 0.25 | 2 | 13 | |
| Iodid | 1 µg/100 g | 1 | 4 | 3 | |
| Kupfer | 114 µg/100 g | 114 | 2 | 14 | |
| Mangan | 263 µg/100 g | 263 | 2 | 15 | |
| Fluorid | 29 µg/100 g | 29 | 4 | 3 | |
| Chrom | 3 µg/100 g | 3 | 3 | 4 | |
| Molybdän | 10 µg/100 g | 10 | 3 | 4 | |
| Essigsäure | — g/100 g | - | — | — | |
| Zitronensäure | 2,391 g/100 g | 2.391 | 3 | 16 | |
| Milchsäure | 0 g/100 g | 0 | 7 | — | |
| Äpfelsäure | 0,235 g/100 g | 0.235 | 3 | 16 | |
| 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 | 0 g/100 g | 0 | 6 | — | |
| Sorbit | 0 g/100 g | 0 | 6 | — | |
| Xylit | 0,003 g/100 g | 0.003 | 6 | — | |
| Monosaccharide, gesamt | 7,528 g/100 g | 7.528 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 3,321 g/100 g | 3.321 | 2 | 17 | |
| Fructose | 4,196 g/100 g | 4.196 | 2 | 18 | |
| Galactose | 0,0107 g/100 g | 0.0107 | 6 | — | |
| Disaccharide, gesamt | 1,18 g/100 g | 1.18 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Saccharose | 1,135 g/100 g | 1.135 | 2 | 18 | |
| Maltose | 0,05 g/100 g | 0.05 | 6 | — | |
| Lactose | 0 g/100 g | 0 | 7 | — | |
| Zucker (Mono- und Disaccharide), gesamt | 8,71 g/100 g | 8.71 | 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 | 6 | — | |
| Ballaststoffe, niedermolekular | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular | 3,5 g/100 g | 3.5 | 5 | — | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Ballaststoffe, wasserunlöslich | 3,1 g/100 g | 3.1 | 5 | — | |
| Ballaststoffe, wasserlöslich | 0,4 g/100 g | 0.4 | 5 | — | |
| Ballaststoffe, hochmolekular, wasserlöslich | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular, wasserunlöslich | — g/100 g | - | — | — | |
| Fettsäuren, gesättigt, gesamt | 0,026 g/100 g | 0.026 | 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) | 0,022 g/100 g | 0.022 | 4 | 3 | |
| Fettsäure C17:0 (Margarinsäure) | — g/100 g | - | — | — | |
| Fettsäure C18:0 (Stearinsäure) | 0,0038 g/100 g | 0.0038 | 4 | 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 | 0,025 g/100 g | 0.025 | 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) | 0,0007 g/100 g | 0.0007 | 4 | 3 | |
| Fettsäure C18:1 n-7 cis (Vaccensäure) | — g/100 g | - | — | — | |
| Fettsäure C18:1 n-9 cis (Ölsäure) | 0,024 g/100 g | 0.024 | 4 | 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 | 0,11 g/100 g | 0.11 | 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 | 0,0405 g/100 g | 0.0405 | 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) | 0,0405 g/100 g | 0.0405 | 4 | 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 | 0,0695 g/100 g | 0.0695 | 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) | 0,0695 g/100 g | 0.0695 | 4 | 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 | 0,277 g/100 g | 0.277 | 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 | 0,132 g/100 g | 0.132 | 8 | — | |
| Arginin | 0,064 g/100 g | 0.064 | 8 | — | |
| Asparaginsäure, inklusive Asparagin | 0,216 g/100 g | 0.216 | 8 | — | |
| Cystein | 0,005 g/100 g | 0.005 | 8 | — | |
| Glutaminsäure, inklusive Glutamin | 0,195 g/100 g | 0.195 | 8 | — | |
| Glycin | 0,05 g/100 g | 0.05 | 8 | — | |
| Histidin | 0,025 g/100 g | 0.025 | 8 | — | |
| Isoleucin | 0,015 g/100 g | 0.015 | 8 | — | |
| Leucin | 0,059 g/100 g | 0.059 | 8 | — | |
| Lysin | 0,051 g/100 g | 0.051 | 8 | — | |
| Methionin | 0 g/100 g | 0 | 8 | — | |
| Phenylalanin | 0,038 g/100 g | 0.038 | 8 | — | |
| Prolin | 0,032 g/100 g | 0.032 | 8 | — | |
| Serin | 0,074 g/100 g | 0.074 | 8 | — | |
| Threonin | 0,04 g/100 g | 0.04 | 8 | — | |
| Tryptophan | 0,001 g/100 g | 0.001 | 8 | — | |
| Tyrosin | 0,03 g/100 g | 0.03 | 8 | — | |
| Valin | 0,048 g/100 g | 0.048 | 8 | — | |
| Stickstoff, gesamt | 0,22 g/100 g | 0.22 | 3 | 2 |
Datenherkunft · Referenz
Datenherkunft
- Formelberechnung
- Aggregation
- Literatur
- Nährstoffdatenbank
- Analyse
- Übernommener Wert
- Logische Null
- Musterberechnung
Referenz
- 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#Vahteristo L., Lehikoinen K., Ollilainen V. and Varo P.; Application of an HPLC assay for the determination of folate derivatives in some vegetables, fruits and berries consumed in Finland; Food Chemistry; 1997; 59; 4
- 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
- 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#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: Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- 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
- Czarnowska-Kujawska M.; Gujska E.; Michalak J.; Testing of different extraction procedures for folate HPLC determination in fresh fruits and vegetables; Journal of Food Composition and Analysis; 2017; 57#Vahteristo L., Lehikoinen K., Ollilainen V. and Varo P.; Application of an HPLC assay for the determination of folate derivatives in some vegetables, fruits and berries consumed in Finland; Food Chemistry; 1997; 59; 4#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
- Nour V, Trandafir I, Ionica ME; Ascorbic acid, anthocyanins, organic acids and mineral content of some black and red currant cultivars.; Fruits; 2011; 66; 5
- Nour V, Trandafir I, Ionica ME; Ascorbic acid, anthocyanins, organic acids and mineral content of some black and red currant cultivars.; Fruits; 2011; 66; 5#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
- 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#Nour V, Trandafir I, Ionica ME; Ascorbic acid, anthocyanins, organic acids and mineral content of some black and red currant cultivars.; Fruits; 2011; 66; 5#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
- 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
- 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#Converted value from: 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#Nour V, Trandafir I, Ionica ME; Ascorbic acid, anthocyanins, organic acids and mineral content of some black and red currant cultivars.; Fruits; 2011; 66; 5
- Converted value from: 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#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
- 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: 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#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
- 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
- Djordjevic B, Šavikin K, Djurovic D, Veberic R, Mikulič Petkovšek M, Zdunić G, Vulic T; Biological and nutritional properties of blackcurrant berries (Ribes nigrum L.) under conditions of shading nets.; Journal of the Science of Food and Agriculture; 2015; 95; 12#Haila K, Kumpulainen J, Häkkinen U, Tahvonen R; Sugars and organic acids in berries and fruits consumed in Finland during 1987–1989.; Journal of Food Composition and Analysis; 1992; 5; 2#Bordonaba JG, Terry LA; Biochemical Profiling and Chemometric Analysis of Seventeen UK-Grown Black Currant Cultivars.; J Agr Food Chem; 2008; 56; 16
- Djordjevic B, Šavikin K, Djurovic D, Veberic R, Mikulič Petkovšek M, Zdunić G, Vulic T; Biological and nutritional properties of blackcurrant berries (Ribes nigrum L.) under conditions of shading nets.; Journal of the Science of Food and Agriculture; 2015; 95; 12#Bordonaba JG, Terry LA; Biochemical Profiling and Chemometric Analysis of Seventeen UK-Grown Black Currant Cultivars.; J Agr Food Chem; 2008; 56; 16#Haila K, Kumpulainen J, Häkkinen U, Tahvonen R; Sugars and organic acids in berries and fruits consumed in Finland during 1987–1989.; Journal of Food Composition and Analysis; 1992; 5; 2
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.