BLS 4.0 · F501100

Ananas roh

Alle Nährwerte beziehen sich auf 100 g.

Energie (Kilokalorien)
46 kcal
Energie (Kilojoule)
193 kJ
Protein (Nx6,25)
0,5 g
Fett
0,1 g
Kohlenhydrate, verfügbar
9,4 g
Ballaststoffe, gesamt
1,4 g
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138 von 138 Nährstoffen · je 100 g

Alle Nährwerte beziehen sich auf 100 g.
NährstoffWertOriginalwertDatenherkunftReferenzBLS-Berechnung
Energie (Kilojoule)193 kJ/100 g1931—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)46 kcal/100 g461—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
Wasser86,6 g/100 g86.621
Protein (Nx6,25)0,5 g/100 g0.532PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated
Fett0,1 g/100 g0.133
Kohlenhydrate, verfügbar9,4 g/100 g9.41—CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated
Ballaststoffe, gesamt1,4 g/100 g1.44—FIBT[g]=FIBHMW[g]+FIBLMW[g] OR FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated
Alkohol (Ethanol)0,02 g/100 g0.025—
Organische Säuren, gesamt0,724 g/100 g0.7241—OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated
Rohasche0,3 g/100 g0.334
Vitamin A, Retinol-Äquivalent (RE)14 µg/100 g141—VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated
Vitamin A, Retinol-Aktivitäts-Äquivalent (RAE)7 µg/100 g71—VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated
Retinol0 µg/100 g06—
Beta‑Carotin85 µg/100 g8525
Carotinoide, außer Beta-Carotin0 µg/100 g036
Vitamin D0 µg/100 g01—VITD[µg]=ERGCAL[µg]+CHOCAL[µg]teilweise berechnet / partially calculated
Vitamin D3 (Cholecalciferol)0 µg/100 g06—
Vitamin D2 (Ergocalciferol)0 µg/100 g06—
Vitamin E (Alpha-Tocopherol)0,02 mg/100 g0.0237VITE[mg] = TOCPHA[mg]
Alpha‑Tocopherol0,02 mg/100 g0.0238
Beta-Tocopherol— mg/100 g<LOD38
Gamma-Tocopherol— mg/100 g<LOD38
Delta-Tocopherol— mg/100 g<LOD38
Alpha-Tocotrienol0,02 mg/100 g0.0238
Vitamin K0,7 µg/100 g0.71—VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated
Vitamin K1 (Phyllochinon)0,7 µg/100 g0.739
Vitamin K2 (Menachinone)0 µg/100 g06—
Vitamin B1 (Thiamin)0,08 mg/100 g0.0832
Vitamin B2 (Riboflavin)— mg/100 g<LOQ34
Niacin-Äquivalent0,3 mg/100 g0.31—NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated
Niacin0,3 mg/100 g0.332
Pantothensäure0,14 mg/100 g0.1434
Vitamin B6100 µg/100 g10032
Biotin0,5 µg/100 g0.534
Folat-Äquivalent12 µg/100 g121—FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated
Folat12 µg/100 g12210
Folsäure, synthetisch0 µg/100 g06—
Vitamin B12 (Cobalamine)0 µg/100 g06—
Vitamin C53 mg/100 g5334
Salz (Natriumchlorid)0,01 g/100 g0.011—NACL[g] = NA[g]*2.5immer berechnet / always calculated
Natrium4 mg/100 g4211
Chlorid19 mg/100 g1934
Kalium121 mg/100 g121212
Calcium17 mg/100 g17213
Magnesium13 mg/100 g13214
Phosphor6 mg/100 g634
Schwefel— mg/100 g-——
Eisen0,28 mg/100 g0.28215
Zink0,1 mg/100 g0.1216
Iodid2,39 µg/100 g2.39217
Kupfer80 µg/100 g80218
Mangan1 020 µg/100 g1020219
Fluorid14 µg/100 g14720
Chrom4,9 µg/100 g4.9321
Molybdän4,87 µg/100 g4.875—
Essigsäure— g/100 g-——
Zitronensäure0,63 g/100 g0.63722
Milchsäure0 g/100 g06—
Äpfelsäure0,094 g/100 g0.094722
Weinsäure— g/100 g-——
Zuckeralkohole, gesamt0 g/100 g01—POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated
Mannit— g/100 g<LOD323
Sorbit— g/100 g<LOD323
Xylit— g/100 g-——
Monosaccharide, gesamt5 g/100 g51—MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated
Glucose2,6 g/100 g2.6224
Fructose2,4 g/100 g2.4224
Galactose— g/100 g-——
Disaccharide, gesamt4,4 g/100 g4.41—DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated
Saccharose4,4 g/100 g4.4225
Maltose0,02 g/100 g0.02225
Lactose0 g/100 g032
Zucker (Mono- und Disaccharide), gesamt9,4 g/100 g9.41—SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated
Oligosaccharide, verfügbar— g/100 g-——
Stärke (Stärke, Glykogen, Dextrine)— g/100 g<LOD or <LOQ726
Ballaststoffe, niedermolekular— g/100 g-——
Ballaststoffe, hochmolekular1,4 g/100 g1.44—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, wasserlöslich0,5 g/100 g0.54—
Ballaststoffe, hochmolekular, wasserlöslich— g/100 g-——
Ballaststoffe, hochmolekular, wasserunlöslich— g/100 g-——
Fettsäuren, gesättigt, gesamt0,0208 g/100 g0.02081—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)0,0003 g/100 g0.000333
Fettsäure C15:0 (Pentadecylsäure)— g/100 g-——
Fettsäure C16:0 (Palmitinsäure)0,01635 g/100 g0.0163533
Fettsäure C17:0 (Margarinsäure)— g/100 g<LOD or <LOQ33
Fettsäure C18:0 (Stearinsäure)0,00195 g/100 g0.0019533
Fettsäure C20:0 (Arachinsäure)0,00058 g/100 g0.0005833
Fettsäure C22:0 (Behensäure)0,00012 g/100 g0.0001233
Fettsäure C24:0 (Lignocerinsäure)0,00148 g/100 g0.0014833
Fettsäure, einfach ungesättigt, gesamt0,01999 g/100 g0.019991—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)0,00016 g/100 g0.0001633
Fettsäure C18:1 n-7 cis (Vaccensäure)0,00048 g/100 g0.0004833
Fettsäure C18:1 n-9 cis (Ölsäure)0,01864 g/100 g0.0186433
Fettsäure C20:1 n-9 cis (Gondosäure)0,00071 g/100 g0.0007133
Fettsäure C22:1 n-9 cis (Erucasäure)— g/100 g-——
Fettsäuren, mehrfach ungesättigt, gesamt0,0209 g/100 g0.02091—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), gesamt0,0126 g/100 g0.01261—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)0,0118 g/100 g0.011833
Fettsäure C18:4 n-3 all-cis (Stearidonsäure)— g/100 g-——
Fettsäure C20:5 n-3 all-cis (Eicosapentaensäure)0 g/100 g06—
Fettsäure C22:5 n-3 all-cis (Docosapentaensäure)— g/100 g-——
Fettsäure C22:6 n-3 all-cis (Docosahexaensäure)0,00076 g/100 g0.0007633
Fettsäuren, mehrfach ungesättigt n-6 (Omega-6), gesamt0,00838 g/100 g0.008381—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)0,00804 g/100 g0.0080433
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)0,00034 g/100 g0.0003433
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 g06—
Aminosäuren, unentbehrlich, gesamt0,081 g/100 g0.0811—AAE9[g] = ILE[g] + LEU[g] + LYS[g] + MET[g] + PHE[g] + THR[g] + TRP[g] + VAL[g]+HIS[g]immer berechnet / always calculated
Alanin0,022 g/100 g0.022727
Arginin0,015 g/100 g0.015727
Asparaginsäure, inklusive Asparagin0,071 g/100 g0.071727
Cystein0,017 g/100 g0.017727
Glutaminsäure, inklusive Glutamin0,052 g/100 g0.052727
Glycin0,019 g/100 g0.019727
Histidin0 g/100 g0727
Isoleucin0 g/100 g0727
Leucin0,022 g/100 g0.022727
Lysin0,021 g/100 g0.021727
Methionin0 g/100 g0727
Phenylalanin0 g/100 g0727
Prolin0 g/100 g0727
Serin0,029 g/100 g0.029727
Threonin0,016 g/100 g0.016727
Tryptophan0,001 g/100 g0.001727
Tyrosin0 g/100 g0727
Valin0,021 g/100 g0.021727
Stickstoff, gesamt0,1 g/100 g0.132
Datenherkunft · Referenz

Datenherkunft

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

Referenz

  1. 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#Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4#Fajardo, V., et al.; Folate content in fresh-cut vegetable packed products by 96-well microtiter plate microbiological assay.; Food Chemistry; 2015; 169#Public Health England, Nutrient analysis of fruits and vegetables. 2017
  2. Converted value from: Public Health England, Nutrient analysis of fruits and vegetables. 2017
  3. Morais, D. R., et al.; Proximate composition, mineral contents and fatty acid composition of the different parts and dried peels of tropical fruits cultivated in Brazil.; Journal of the Brazilian Chemical Society; 2017; 28; 2
  4. Public Health England, Nutrient analysis of fruits and vegetables. 2017
  5. Lako J, Trenerry VC, Wahlqvist M, Wattanapenpaiboon N, Sotheeswaran S, Premier R; Phytochemical flavonols, carotenoids and the antioxidant properties of a wide selection of Fijian fruit, vegetables and other readily available foods; Food Chemistry; 2007; 101#Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24
  6. Converted value from: Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24
  7. 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. 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
  9. 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
  10. Public Health England, Nutrient analysis of fruits and vegetables. 2017#Converted value from: Yon M.,Hyun T.H.; Folate content of foods commonly consumed in Korea measured after trienzyme extraction; Nutrition Research; 2003; 23#Fajardo, V., et al.; Folate content in fresh-cut vegetable packed products by 96-well microtiter plate microbiological assay.; Food Chemistry; 2015; 169
  11. Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4#Public Health England, Nutrient analysis of fruits and vegetables. 2017#Morais, D. R., et al.; Proximate composition, mineral contents and fatty acid composition of the different parts and dried peels of tropical fruits cultivated in Brazil.; Journal of the Brazilian Chemical Society; 2017; 28; 2#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
  12. Public Health England, Nutrient analysis of fruits and vegetables. 2017#Morais, D. R., et al.; Proximate composition, mineral contents and fatty acid composition of the different parts and dried peels of tropical fruits cultivated in Brazil.; Journal of the Brazilian Chemical Society; 2017; 28; 2#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#Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4
  13. Morais, D. R., et al.; Proximate composition, mineral contents and fatty acid composition of the different parts and dried peels of tropical fruits cultivated in Brazil.; Journal of the Brazilian Chemical Society; 2017; 28; 2#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#Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4#Public Health England, Nutrient analysis of fruits and vegetables. 2017
  14. Morais, D. R., et al.; Proximate composition, mineral contents and fatty acid composition of the different parts and dried peels of tropical fruits cultivated in Brazil.; Journal of the Brazilian Chemical Society; 2017; 28; 2#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#Public Health England, Nutrient analysis of fruits and vegetables. 2017#Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4
  15. Public Health England, Nutrient analysis of fruits and vegetables. 2017#Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4#Morais, D. R., et al.; Proximate composition, mineral contents and fatty acid composition of the different parts and dried peels of tropical fruits cultivated in Brazil.; Journal of the Brazilian Chemical Society; 2017; 28; 2#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
  16. Converted value from: BVL; Lebensmittel Monitoring 2004; 2004#Converted value from: BVL; Lebensmittel Monitoring 2013; 2013#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#Public Health England, Nutrient analysis of fruits and vegetables. 2017#Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4#Habte, G., et al.; Determination of Essential and Toxic Elements in Tropical Fruit by Microwave-Assisted Digestion and Inductively Coupled Plasma-Mass Spectrometry.; Analytical Letters; 2017; 50; 6#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#Morais, D. R., et al.; Proximate composition, mineral contents and fatty acid composition of the different parts and dried peels of tropical fruits cultivated in Brazil.; Journal of the Brazilian Chemical Society; 2017; 28; 2
  17. The New Zealand Institute for Plant & Food Research Limited and Ministry of Health, New Zealand Food Composition Database 2024#National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024#National Institute for Health and Welfare, Fineli Food Composition Database 2019
  18. Converted value from: BVL; Lebensmittel Monitoring 2013; 2013#Converted value from: BVL; Lebensmittel Monitoring 2004; 2004#Morais, D. R., et al.; Proximate composition, mineral contents and fatty acid composition of the different parts and dried peels of tropical fruits cultivated in Brazil.; Journal of the Brazilian Chemical Society; 2017; 28; 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#Public Health England, Nutrient analysis of fruits and vegetables. 2017#Habte, G., et al.; Determination of Essential and Toxic Elements in Tropical Fruit by Microwave-Assisted Digestion and Inductively Coupled Plasma-Mass Spectrometry.; Analytical Letters; 2017; 50; 6
  19. Morais, D. R., et al.; Proximate composition, mineral contents and fatty acid composition of the different parts and dried peels of tropical fruits cultivated in Brazil.; Journal of the Brazilian Chemical Society; 2017; 28; 2#Habte, G., et al.; Determination of Essential and Toxic Elements in Tropical Fruit by Microwave-Assisted Digestion and Inductively Coupled Plasma-Mass Spectrometry.; Analytical Letters; 2017; 50; 6#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 2016; 2016#Converted value from: BVL; Lebensmittel Monitoring 2013; 2013
  20. Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
  21. Habte, G., et al.; Determination of Essential and Toxic Elements in Tropical Fruit by Microwave-Assisted Digestion and Inductively Coupled Plasma-Mass Spectrometry.; Analytical Letters; 2017; 50; 6
  22. Leibniz-Institut für Lebensmittel-Systembiologie; SFK Online Version; 2016
  23. 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
  24. 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#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#Public Health England, Nutrient analysis of fruits and vegetables. 2017
  25. Converted value from: Public Health England, Nutrient analysis of fruits and vegetables. 2017#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
  26. McCance and Widdowson`s; The Composition of Foods, Seventh Summary Edition; 2015
  27. National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024

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