Maracuja/Passionsfrucht, roh
Alle Nährwerte beziehen sich auf 100 g.
- Energie (Kilokalorien)
- 57 kcal
- Energie (Kilojoule)
- 244 kJ
- Protein (Nx6,25)
- 0,71331 g
- Fett
- 0,2 g
- Kohlenhydrate, verfügbar
- 9,54 g
- Ballaststoffe, gesamt
- 1,4 g
Vollständige Nährwerte
138 von 138 Nährstoffen · je 100 g
Kein Nährstoff gefunden.
| Nährstoff | Wert | Originalwert | Datenherkunft | Referenz | BLS-Berechnung |
|---|---|---|---|---|---|
| Energie (Kilojoule) | 244 kJ/100 g | 244 | 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 g/100 g | 82 | 2 | 1 | |
| Protein (Nx6,25) | 0,71331 g/100 g | 0.71331 | 3 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fett | 0,2 g/100 g | 0.2 | 3 | 3 | |
| Kohlenhydrate, verfügbar | 9,54 g/100 g | 9.54 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Ballaststoffe, gesamt | 1,4 g/100 g | 1.4 | 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 | 3,9 g/100 g | 3.9 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Rohasche | 0,9 g/100 g | 0.9 | 5 | 4 | |
| Vitamin A, Retinol-Äquivalent (RE) | 123 µg/100 g | 123 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, Retinol-Aktivitäts-Äquivalent (RAE) | 62 µg/100 g | 62 | 1 | — | VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Retinol | 0 µg/100 g | 0 | 6 | — | |
| Beta‑Carotin | 517 µg/100 g | 517 | 2 | 5 | |
| Carotinoide, außer Beta-Carotin | 447 µg/100 g | 447 | 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 | 6 | — | |
| Vitamin D2 (Ergocalciferol) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin E (Alpha-Tocopherol) | — mg/100 g | <LOD | 3 | 7 | VITE[mg] = TOCPHA[mg] |
| Alpha‑Tocopherol | — mg/100 g | <LOD | 3 | 8 | |
| Beta-Tocopherol | — mg/100 g | - | — | — | |
| Gamma-Tocopherol | — mg/100 g | - | — | — | |
| Delta-Tocopherol | 0,013 mg/100 g | 0.013 | 3 | 8 | |
| Alpha-Tocotrienol | — mg/100 g | - | — | — | |
| Vitamin K | 0 µg/100 g | 0 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (Phyllochinon) | — µg/100 g | - | — | — | |
| Vitamin K2 (Menachinone) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin B1 (Thiamin) | 0,02 mg/100 g | 0.02 | 5 | 4 | |
| Vitamin B2 (Riboflavin) | 0,1 mg/100 g | 0.1 | 5 | 4 | |
| Niacin-Äquivalent | 2,303 mg/100 g | 2.303 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 2,1 mg/100 g | 2.1 | 5 | 4 | |
| Pantothensäure | — mg/100 g | - | — | — | |
| Vitamin B6 | — µg/100 g | - | — | — | |
| Biotin | — µg/100 g | - | — | — | |
| Folat-Äquivalent | 0 µg/100 g | 0 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folat | — µg/100 g | - | — | — | |
| Folsäure, synthetisch | 0 µg/100 g | 0 | 6 | — | |
| Vitamin B12 (Cobalamine) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin C | 4,3 mg/100 g | 4.3 | 3 | 9 | |
| Salz (Natriumchlorid) | 0,0224 g/100 g | 0.0224 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Natrium | 8,96 mg/100 g | 8.96 | 3 | 3 | |
| Chlorid | — mg/100 g | - | — | — | |
| Kalium | 324,1 mg/100 g | 324.1 | 2 | 10 | |
| Calcium | 4,3 mg/100 g | 4.3 | 2 | 11 | |
| Magnesium | 11,14 mg/100 g | 11.14 | 2 | 12 | |
| Phosphor | 57 mg/100 g | 57 | 5 | 4 | |
| Schwefel | — mg/100 g | - | — | — | |
| Eisen | 0,758 mg/100 g | 0.758 | 2 | 13 | |
| Zink | 0,392 mg/100 g | 0.392 | 2 | 14 | |
| Iodid | — µg/100 g | - | — | — | |
| Kupfer | 122 µg/100 g | 122 | 2 | 15 | |
| Mangan | 260 µg/100 g | 260 | 2 | 16 | |
| Fluorid | — µg/100 g | - | — | — | |
| Chrom | — µg/100 g | - | — | — | |
| Molybdän | — µg/100 g | - | — | — | |
| Essigsäure | — g/100 g | - | — | — | |
| Zitronensäure | 3,25 g/100 g | 3.25 | 5 | 17 | |
| Milchsäure | 0 g/100 g | 0 | 6 | — | |
| Äpfelsäure | 0,65 g/100 g | 0.65 | 5 | 17 | |
| Weinsäure | — g/100 g | - | — | — | |
| Zuckeralkohole, gesamt | — g/100 g | - | — | — | POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated |
| Mannit | — g/100 g | - | — | — | |
| Sorbit | — g/100 g | - | — | — | |
| Xylit | — g/100 g | - | — | — | |
| Monosaccharide, gesamt | 6,45 g/100 g | 6.45 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 3,64 g/100 g | 3.64 | 5 | 4 | |
| Fructose | 2,81 g/100 g | 2.81 | 5 | 4 | |
| Galactose | — g/100 g | - | — | — | |
| Disaccharide, gesamt | 3,09 g/100 g | 3.09 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Saccharose | 3,09 g/100 g | 3.09 | 5 | 4 | |
| Maltose | — g/100 g | - | — | — | |
| Lactose | 0 g/100 g | 0 | 6 | — | |
| Zucker (Mono- und Disaccharide), gesamt | 9,54 g/100 g | 9.54 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharide, verfügbar | — g/100 g | - | — | — | |
| Stärke (Stärke, Glykogen, Dextrine) | — g/100 g | - | — | — | |
| Ballaststoffe, niedermolekular | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular | 1,4 g/100 g | 1.4 | 4 | — | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Ballaststoffe, wasserunlöslich | 0,7 g/100 g | 0.7 | 4 | — | |
| Ballaststoffe, wasserlöslich | 0,7 g/100 g | 0.7 | 4 | — | |
| Ballaststoffe, hochmolekular, wasserlöslich | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular, wasserunlöslich | — g/100 g | - | — | — | |
| Fettsäuren, gesättigt, gesamt | 0,02353 g/100 g | 0.02353 | 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) | 0,00026 g/100 g | 0.00026 | 3 | 3 | |
| Fettsäure C15:0 (Pentadecylsäure) | — g/100 g | - | — | — | |
| Fettsäure C16:0 (Palmitinsäure) | 0,01917 g/100 g | 0.01917 | 3 | 3 | |
| Fettsäure C17:0 (Margarinsäure) | — g/100 g | <LOD or <LOQ | 3 | 3 | |
| Fettsäure C18:0 (Stearinsäure) | 0,00243 g/100 g | 0.00243 | 3 | 3 | |
| Fettsäure C20:0 (Arachinsäure) | 0,00054 g/100 g | 0.00054 | 3 | 3 | |
| Fettsäure C22:0 (Behensäure) | 0,00039 g/100 g | 0.00039 | 3 | 3 | |
| Fettsäure C24:0 (Lignocerinsäure) | 0,00074 g/100 g | 0.00074 | 3 | 3 | |
| Fettsäure, einfach ungesättigt, gesamt | 0,0179 g/100 g | 0.0179 | 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) | 0,0024 g/100 g | 0.0024 | 3 | 3 | |
| Fettsäure C18:1 n-7 cis (Vaccensäure) | 0,00833 g/100 g | 0.00833 | 3 | 3 | |
| Fettsäure C18:1 n-9 cis (Ölsäure) | 0,00707 g/100 g | 0.00707 | 3 | 3 | |
| Fettsäure C20:1 n-9 cis (Gondosäure) | 0,0001 g/100 g | 0.0001 | 3 | 3 | |
| Fettsäure C22:1 n-9 cis (Erucasäure) | — g/100 g | - | — | — | |
| Fettsäuren, mehrfach ungesättigt, gesamt | 0,0379 g/100 g | 0.0379 | 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 | 0,02142 g/100 g | 0.02142 | 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) | 0,02058 g/100 g | 0.02058 | 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 | 6 | — | |
| Fettsäure C22:5 n-3 all-cis (Docosapentaensäure) | — g/100 g | - | — | — | |
| Fettsäure C22:6 n-3 all-cis (Docosahexaensäure) | 0,00084 g/100 g | 0.00084 | 3 | 3 | |
| Fettsäuren, mehrfach ungesättigt n-6 (Omega-6), gesamt | 0,0165 g/100 g | 0.0165 | 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) | 0,0157 g/100 g | 0.0157 | 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) | 0,0008 g/100 g | 0.0008 | 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 | 6 | — | |
| Aminosäuren, unentbehrlich, gesamt | 0,24973 g/100 g | 0.24973 | 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 | 0,0336 g/100 g | 0.0336 | 7 | — | |
| Arginin | 0,02953 g/100 g | 0.02953 | 7 | — | |
| Asparaginsäure, inklusive Asparagin | 0,06627 g/100 g | 0.06627 | 7 | — | |
| Cystein | 0,01526 g/100 g | 0.01526 | 7 | — | |
| Glutaminsäure, inklusive Glutamin | 0,08866 g/100 g | 0.08866 | 7 | — | |
| Glycin | 0,02953 g/100 g | 0.02953 | 7 | — | |
| Histidin | 0,01427 g/100 g | 0.01427 | 7 | — | |
| Isoleucin | 0,02953 g/100 g | 0.02953 | 7 | — | |
| Leucin | 0,04893 g/100 g | 0.04893 | 7 | — | |
| Lysin | 0,03873 g/100 g | 0.03873 | 7 | — | |
| Methionin | 0,00613 g/100 g | 0.00613 | 7 | — | |
| Phenylalanin | 0,0306 g/100 g | 0.0306 | 7 | — | |
| Prolin | 0,02547 g/100 g | 0.02547 | 7 | — | |
| Serin | 0,02547 g/100 g | 0.02547 | 7 | — | |
| Threonin | 0,03467 g/100 g | 0.03467 | 7 | — | |
| Tryptophan | 0,0122 g/100 g | 0.0122 | 7 | — | |
| Tyrosin | 0,01833 g/100 g | 0.01833 | 7 | — | |
| Valin | 0,03467 g/100 g | 0.03467 | 7 | — | |
| Stickstoff, gesamt | 0,11413 g/100 g | 0.11413 | 3 | 2 |
Datenherkunft · Referenz
Datenherkunft
- Formelberechnung
- Aggregation
- Literatur
- Analyse
- Nährstoffdatenbank
- Logische Null
- Musterberechnung
Referenz
- Pertuzatti, P. B., et al.; Carotenoids, tocopherols and ascorbic acid content in yellow passion fruit (Passiflora edulis) grown under different cultivation systems.; Lwt-Food Science and Technology; 2015; 64; 1#Genovese, M. I., et al.; Bioactive compounds and antioxidant capacity of exotic fruits and commercial frozen pulps from Brazil.; Food Science and Technology International; 2008; 14; 3
- Converted value from: Pacheco, A. L. V., et al.; Mineral composition of pulp and production of the yellow passion fruit with organic and conventional fertilizers.; Food Chemistry; 2017; 217
- 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
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7#Leibniz-Institut für Lebensmittel-Systembiologie; SFK Online Version; 2016#Public Health England, McCance and Widdowson's The Composition of Foods Integrated Dataset, 2021
- Converted value from: Public Health England, McCance and Widdowson's The Composition of Foods Integrated Dataset, 2021#Converted value from: Leibniz-Institut für Lebensmittel-Systembiologie; SFK Online Version; 2016
- Converted value from: Pertuzatti, P. B., et al.; Carotenoids, tocopherols and ascorbic acid content in yellow passion fruit (Passiflora edulis) grown under different cultivation systems.; Lwt-Food Science and Technology; 2015; 64; 1
- Pertuzatti, P. B., et al.; Carotenoids, tocopherols and ascorbic acid content in yellow passion fruit (Passiflora edulis) grown under different cultivation systems.; Lwt-Food Science and Technology; 2015; 64; 1
- Genovese, M. I., et al.; Bioactive compounds and antioxidant capacity of exotic fruits and commercial frozen pulps from Brazil.; Food Science and Technology International; 2008; 14; 3
- De Souza, V. R., et al.; Determination of bioactive compounds, antioxidant activity and chemical composition of Cerrado Brazilian fruits.; Food Chemistry; 2012; 134; 1#Pacheco, A. L. V., et al.; Mineral composition of pulp and production of the yellow passion fruit with organic and conventional fertilizers.; Food Chemistry; 2017; 217#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
- 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#De Souza, V. R., et al.; Determination of bioactive compounds, antioxidant activity and chemical composition of Cerrado Brazilian fruits.; Food Chemistry; 2012; 134; 1#Pacheco, A. L. V., et al.; Mineral composition of pulp and production of the yellow passion fruit with organic and conventional fertilizers.; Food Chemistry; 2017; 217
- 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#Pacheco, A. L. V., et al.; Mineral composition of pulp and production of the yellow passion fruit with organic and conventional fertilizers.; Food Chemistry; 2017; 217#De Souza, V. R., et al.; Determination of bioactive compounds, antioxidant activity and chemical composition of Cerrado Brazilian fruits.; Food Chemistry; 2012; 134; 1
- Pacheco, A. L. V., et al.; Mineral composition of pulp and production of the yellow passion fruit with organic and conventional fertilizers.; Food Chemistry; 2017; 217#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#De Souza, V. R., et al.; Determination of bioactive compounds, antioxidant activity and chemical composition of Cerrado Brazilian fruits.; Food Chemistry; 2012; 134; 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#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#Pacheco, A. L. V., et al.; Mineral composition of pulp and production of the yellow passion fruit with organic and conventional fertilizers.; Food Chemistry; 2017; 217
- Pacheco, A. L. V., et al.; Mineral composition of pulp and production of the yellow passion fruit with organic and conventional fertilizers.; Food Chemistry; 2017; 217#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
- 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
- Leibniz-Institut für Lebensmittel-Systembiologie; SFK Online Version; 2016
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.