Banane roh
Alle Nährwerte beziehen sich auf 100 g.
- Energie (Kilokalorien)
- 79 kcal
- Energie (Kilojoule)
- 335 kJ
- Protein (Nx6,25)
- 1,319 g
- Fett
- 0,4 g
- Kohlenhydrate, verfügbar
- 15,89 g
- Ballaststoffe, gesamt
- 2 g
Vollständige Nährwerte
138 von 138 Nährstoffen · je 100 g
Kein Nährstoff gefunden.
| Nährstoff | Wert | Originalwert | Datenherkunft | Referenz | BLS-Berechnung |
|---|---|---|---|---|---|
| Energie (Kilojoule) | 335 kJ/100 g | 335 | 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) | 79 kcal/100 g | 79 | 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 | 74,4 g/100 g | 74.4 | 2 | 1 | |
| Protein (Nx6,25) | 1,319 g/100 g | 1.319 | 2 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fett | 0,4 g/100 g | 0.4 | 3 | 3 | |
| Kohlenhydrate, verfügbar | 15,89 g/100 g | 15.89 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Ballaststoffe, gesamt | 2 g/100 g | 2 | 4 | — | FIBT[g]=FIBHMW[g]+FIBLMW[g] OR
FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated |
| Alkohol (Ethanol) | 0,15 g/100 g | 0.15 | 4 | — | |
| Organische Säuren, gesamt | 0,569 g/100 g | 0.569 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Rohasche | 0,935 g/100 g | 0.935 | 2 | 4 | |
| Vitamin A, Retinol-Äquivalent (RE) | 8 µg/100 g | 8 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, Retinol-Aktivitäts-Äquivalent (RAE) | 4 µg/100 g | 4 | 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 | 32 µg/100 g | 32 | 2 | 5 | |
| Carotinoide, außer Beta-Carotin | 28 µg/100 g | 28 | 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) | 0,665 mg/100 g | 0.665 | 2 | 7 | VITE[mg] = TOCPHA[mg] |
| Alpha‑Tocopherol | 0,665 mg/100 g | 0.665 | 2 | 8 | |
| Beta-Tocopherol | — mg/100 g | <LOD | 3 | 9 | |
| Gamma-Tocopherol | — mg/100 g | <LOD | 3 | 10 | |
| Delta-Tocopherol | 0 mg/100 g | 0 | 2 | 11 | |
| Alpha-Tocotrienol | 0,02 mg/100 g | 0.02 | 3 | 9 | |
| Vitamin K | 0,3 µg/100 g | 0.3 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (Phyllochinon) | 0,3 µg/100 g | 0.3 | 2 | 12 | |
| Vitamin K2 (Menachinone) | 0 µg/100 g | 0 | 3 | 13 | |
| Vitamin B1 (Thiamin) | 0,134 mg/100 g | 0.134 | 2 | 14 | |
| Vitamin B2 (Riboflavin) | 0,04 mg/100 g | 0.04 | 3 | 15 | |
| Niacin-Äquivalent | 1 mg/100 g | 1 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 0,7 mg/100 g | 0.7 | 3 | 16 | |
| Pantothensäure | 0,35 mg/100 g | 0.35 | 3 | 15 | |
| Vitamin B6 | 255,13 µg/100 g | 255.13 | 3 | 15 | |
| Biotin | 2,5 µg/100 g | 2.5 | 3 | 15 | |
| 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 | 17 | |
| Folsäure, synthetisch | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B12 (Cobalamine) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin C | 11 mg/100 g | 11 | 6 | 18 | |
| Salz (Natriumchlorid) | 0,0013 g/100 g | 0.0013 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Natrium | 0,52 mg/100 g | 0.52 | 2 | 19 | |
| Chlorid | 94 mg/100 g | 94 | 2 | 20 | |
| Kalium | 334 mg/100 g | 334 | 2 | 21 | |
| Calcium | 6 mg/100 g | 6 | 2 | 22 | |
| Magnesium | 28 mg/100 g | 28 | 2 | 23 | |
| Phosphor | 22 mg/100 g | 22 | 6 | 18 | |
| Schwefel | — mg/100 g | - | — | — | |
| Eisen | 0,4 mg/100 g | 0.4 | 2 | 24 | |
| Zink | 0,18 mg/100 g | 0.18 | 2 | 25 | |
| Iodid | 3 µg/100 g | 3 | 3 | 15 | |
| Kupfer | 104 µg/100 g | 104 | 2 | 26 | |
| Mangan | 460 µg/100 g | 460 | 2 | 27 | |
| Fluorid | 14 µg/100 g | 14 | 6 | 18 | |
| Chrom | 3 µg/100 g | 3 | 2 | 28 | |
| Molybdän | 2 µg/100 g | 2 | 2 | 29 | |
| Essigsäure | 0,0078 g/100 g | 0.0078 | 6 | 30 | |
| Zitronensäure | 0,201 g/100 g | 0.201 | 6 | 30 | |
| Milchsäure | 0 g/100 g | 0 | 5 | — | |
| Äpfelsäure | 0,36 g/100 g | 0.36 | 6 | 30 | |
| Weinsäure | — g/100 g | - | — | — | |
| Zuckeralkohole, gesamt | 0 g/100 g | 0 | 1 | — | POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated |
| Mannit | — g/100 g | <LOD | 3 | 31 | |
| Sorbit | — g/100 g | <LOD | 3 | 31 | |
| Xylit | — g/100 g | - | — | — | |
| Monosaccharide, gesamt | 7,72 g/100 g | 7.72 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 4,26 g/100 g | 4.26 | 2 | 32 | |
| Fructose | 3,46 g/100 g | 3.46 | 2 | 33 | |
| Galactose | — g/100 g | - | — | — | |
| Disaccharide, gesamt | 6,17 g/100 g | 6.17 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Saccharose | 6,17 g/100 g | 6.17 | 2 | 34 | |
| Maltose | 0 g/100 g | 0 | 2 | 35 | |
| Lactose | — g/100 g | <LOD or <LOQ | 3 | 15 | |
| Zucker (Mono- und Disaccharide), gesamt | 13,89 g/100 g | 13.89 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharide, verfügbar | — g/100 g | - | — | — | |
| Stärke (Stärke, Glykogen, Dextrine) | 2 g/100 g | 2 | 3 | 15 | |
| Ballaststoffe, niedermolekular | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular | 2 g/100 g | 2 | 4 | — | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Ballaststoffe, wasserunlöslich | 1,4 g/100 g | 1.4 | 4 | — | |
| Ballaststoffe, wasserlöslich | 0,6 g/100 g | 0.6 | 4 | — | |
| Ballaststoffe, hochmolekular, wasserlöslich | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular, wasserunlöslich | — g/100 g | - | — | — | |
| Fettsäuren, gesättigt, gesamt | 0,0729 g/100 g | 0.0729 | 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) | 0,0002 g/100 g | 0.0002 | 6 | 18 | |
| Fettsäure C14:0 (Myristinsäure) | 0,00164 g/100 g | 0.00164 | 3 | 3 | |
| Fettsäure C15:0 (Pentadecylsäure) | — g/100 g | - | — | — | |
| Fettsäure C16:0 (Palmitinsäure) | 0,06405 g/100 g | 0.06405 | 3 | 3 | |
| Fettsäure C17:0 (Margarinsäure) | — g/100 g | <LOD or <LOQ | 3 | 3 | |
| Fettsäure C18:0 (Stearinsäure) | 0,00446 g/100 g | 0.00446 | 3 | 3 | |
| Fettsäure C20:0 (Arachinsäure) | 0,0009 g/100 g | 0.0009 | 3 | 3 | |
| Fettsäure C22:0 (Behensäure) | 0,00008 g/100 g | 0.00008 | 3 | 3 | |
| Fettsäure C24:0 (Lignocerinsäure) | 0,00156 g/100 g | 0.00156 | 3 | 3 | |
| Fettsäure, einfach ungesättigt, gesamt | 0,023 g/100 g | 0.023 | 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) | 0,00544 g/100 g | 0.00544 | 3 | 3 | |
| Fettsäure C18:1 n-7 cis (Vaccensäure) | 0,01053 g/100 g | 0.01053 | 3 | 3 | |
| Fettsäure C18:1 n-9 cis (Ölsäure) | 0,007 g/100 g | 0.007 | 3 | 3 | |
| Fettsäure C20:1 n-9 cis (Gondosäure) | 0,00021 g/100 g | 0.00021 | 3 | 3 | |
| Fettsäure C22:1 n-9 cis (Erucasäure) | — g/100 g | - | — | — | |
| Fettsäuren, mehrfach ungesättigt, gesamt | 0,0906 g/100 g | 0.0906 | 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 | 0,05156 g/100 g | 0.05156 | 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) | 0,04921 g/100 g | 0.04921 | 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) | 0,00235 g/100 g | 0.00235 | 3 | 3 | |
| Fettsäuren, mehrfach ungesättigt n-6 (Omega-6), gesamt | 0,03904 g/100 g | 0.03904 | 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) | 0,03833 g/100 g | 0.03833 | 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) | 0,00071 g/100 g | 0.00071 | 3 | 3 | |
| 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 | 0,413 g/100 g | 0.413 | 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 | 0,046 g/100 g | 0.046 | 6 | 18 | |
| Arginin | 0,054 g/100 g | 0.054 | 6 | 18 | |
| Asparaginsäure, inklusive Asparagin | 0,115 g/100 g | 0.115 | 6 | 18 | |
| Cystein | 0,002 g/100 g | 0.002 | 6 | 18 | |
| Glutaminsäure, inklusive Glutamin | 0,105 g/100 g | 0.105 | 6 | 18 | |
| Glycin | 0,042 g/100 g | 0.042 | 6 | 18 | |
| Histidin | 0,077 g/100 g | 0.077 | 6 | 18 | |
| Isoleucin | 0,038 g/100 g | 0.038 | 6 | 18 | |
| Leucin | 0,085 g/100 g | 0.085 | 6 | 18 | |
| Lysin | 0,057 g/100 g | 0.057 | 6 | 18 | |
| Methionin | 0,009 g/100 g | 0.009 | 6 | 18 | |
| Phenylalanin | 0,034 g/100 g | 0.034 | 6 | 18 | |
| Prolin | 0,04 g/100 g | 0.04 | 6 | 18 | |
| Serin | 0,049 g/100 g | 0.049 | 6 | 18 | |
| Threonin | 0,038 g/100 g | 0.038 | 6 | 18 | |
| Tryptophan | 0,018 g/100 g | 0.018 | 6 | 18 | |
| Tyrosin | 0,021 g/100 g | 0.021 | 6 | 18 | |
| Valin | 0,057 g/100 g | 0.057 | 6 | 18 | |
| Stickstoff, gesamt | 0,211 g/100 g | 0.211 | 2 | 36 |
Datenherkunft · Referenz
Datenherkunft
- Formelberechnung
- Aggregation
- Literatur
- Analyse
- Logische Null
- Nährstoffdatenbank
Referenz
- Olmedilla B, Granado F, Blanco I, Rojas-Hidalgo E:; Quantitation of provitamin-A and non-provitamin-A carotenoids in the fruits most commonly consumed in Spain; Royal Society of Chemistry (RSC); 1993#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#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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013#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
- 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
- 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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- Olmedilla B, Granado F, Blanco I, Rojas-Hidalgo E:; Quantitation of provitamin-A and non-provitamin-A carotenoids in the fruits most commonly consumed in Spain; Royal Society of Chemistry (RSC); 1993#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#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#Hart DJ, Scott KJ; Development and evaluationof an HPLC method for the analysis of carotenoids in foods, and the measurement of the carotenoid content of vegetables and fruits commonly consumed in the UK; Food Chemistry; 1995; 54
- Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013#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#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: Olmedilla B, Granado F, Blanco I, Rojas-Hidalgo E:; Quantitation of provitamin-A and non-provitamin-A carotenoids in the fruits most commonly consumed in Spain; Royal Society of Chemistry (RSC); 1993#Converted value from: Hart DJ, Scott KJ; Development and evaluationof an HPLC method for the analysis of carotenoids in foods, and the measurement of the carotenoid content of vegetables and fruits commonly consumed in the UK; Food Chemistry; 1995; 54
- 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: Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24
- Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24#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
- Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24
- 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#Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24
- Schurgers,L.J. and Vermeer, C.; Determination of Phylloquinone and Menaquinones in Food. Effect of food matrix on circulating vitamin K concentrations; Haemostasis; 2000; 30#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: Schurgers,L.J. and Vermeer, C.; Determination of Phylloquinone and Menaquinones in Food. Effect of food matrix on circulating vitamin K concentrations; Haemostasis; 2000; 30
- Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Converted value from: El-Aarab AE, Ali M, Hussein L; Vitamin B1 profile of the egyptian core foods and adequacy of intake; Journal of Food Composition and Analysis; 2004; 17
- Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- Converted value from: Yon M.,Hyun T.H.; Folate content of foods commonly consumed in Korea measured after trienzyme extraction; Nutrition Research; 2003; 23#Hefni, M., et al.; Folate content in foods commonly consumed in Egypt.; Food Chemistry; 2010; 121; 2#Konings, E. J. M., et al.; Folate intake of the Dutch population according to newly established liquid chromatography data for foods; American Journal of Clinical Nutrition; 2001; 73#Müller H.; Bestimmung der Folsäure-Gehalte von Gemüse und Obst mit Hilfe der Hochleistungsflüssigchromatographie (HPLC); Z Lebensm Unters Forsch; 1993; 196#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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- 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#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#Health, D. o; Nutrient analysis of fruit and vegetables; 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
- Agence nationale de sécurité sanitaire (Anses), Ciqual French food composition table 2020#Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021
- 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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#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: I. Sodium, Phosphorus, and Potassium.; Journal of Food Composition and Analysis; 1995#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
- 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#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#Health, D. o; Nutrient analysis of fruit and vegetables; 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#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#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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#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
- Health, D. o; Nutrient analysis of fruit and vegetables; 2013#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 2009; 2009#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#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#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
- Radwan, M. A., Salama, A. K.; Market basket survey for some heavy metals in Egyptian fruits and vegetables; Food and Chemical Toxicology; 2006; 8; 44#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#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#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#Converted value from: BVL; Lebensmittel Monitoring 2009; 2009#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Converted value from: BVL; Lebensmittel Monitoring 2002; 2002#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#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#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#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#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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Converted value from: BVL; Lebensmittel Monitoring 2009; 2009#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#Converted value from: BVL; Lebensmittel Monitoring 2002; 2002
- 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#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#Converted value from: BVL; Lebensmittel Monitoring 2009; 2009#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#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#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
- Converted value from: BVL; Lebensmittel Monitoring 2009; 2009#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#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 2009; 2009#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
- 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
- Health, D. o; Nutrient analysis of fruit and vegetables; 2013#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#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#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
- 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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#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
- 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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#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
- 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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- 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: Health, D. o; Nutrient analysis of fruit and vegetables; 2013
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.