BLS 4.0 · F516100

Mango roh

Alle Nährwerte beziehen sich auf 100 g.

Energie (Kilokalorien)
60 kcal
Energie (Kilojoule)
252 kJ
Protein (Nx6,25)
0,7 g
Fett
0,45 g
Kohlenhydrate, verfügbar
12 g
Ballaststoffe, gesamt
1,7 g
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138 von 138 Nährstoffen · je 100 g

Alle Nährwerte beziehen sich auf 100 g.
NährstoffWertOriginalwertDatenherkunftReferenzBLS-Berechnung
Energie (Kilojoule)252 kJ/100 g2521—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)60 kcal/100 g601—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
Wasser85,9 g/100 g85.921
Protein (Nx6,25)0,7 g/100 g0.732PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated
Fett0,45 g/100 g0.4543
Kohlenhydrate, verfügbar12 g/100 g121—CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated
Ballaststoffe, gesamt1,7 g/100 g1.75—FIBT[g]=FIBHMW[g]+FIBLMW[g] OR FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated
Alkohol (Ethanol)— g/100 g-——
Organische Säuren, gesamt0,419 g/100 g0.4191—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)125 µg/100 g1251—VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated
Vitamin A, Retinol-Aktivitäts-Äquivalent (RAE)63 µg/100 g631—VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated
Retinol0 µg/100 g06—
Beta‑Carotin733 µg/100 g73325
Carotinoide, außer Beta-Carotin38,2 µg/100 g38.226
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)0,82 mg/100 g0.8227VITE[mg] = TOCPHA[mg]
Alpha‑Tocopherol0,82 mg/100 g0.8228
Beta-Tocopherol0,04 mg/100 g0.0429
Gamma-Tocopherol0,068 mg/100 g0.068210
Delta-Tocopherol0,002 mg/100 g0.002211
Alpha-Tocotrienol0,01 mg/100 g0.01312
Vitamin K4,2 µg/100 g4.21—VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated
Vitamin K1 (Phyllochinon)4,2 µg/100 g4.2413
Vitamin K2 (Menachinone)0 µg/100 g06—
Vitamin B1 (Thiamin)0,04 mg/100 g0.04214
Vitamin B2 (Riboflavin)0,03 mg/100 g0.0334
Niacin-Äquivalent0,9 mg/100 g0.91—NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated
Niacin0,9 mg/100 g0.932
Pantothensäure0,19 mg/100 g0.1934
Vitamin B6100 µg/100 g10032
Biotin0,6 µg/100 g0.634
Folat-Äquivalent24 µg/100 g241—FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated
Folat24 µg/100 g2434
Folsäure, synthetisch0 µg/100 g06—
Vitamin B12 (Cobalamine)0 µg/100 g06—
Vitamin C37,338 mg/100 g37.33843
Salz (Natriumchlorid)0,022 g/100 g0.0221—NACL[g] = NA[g]*2.5immer berechnet / always calculated
Natrium9 mg/100 g9215
Chlorid14 mg/100 g14216
Kalium160 mg/100 g160217
Calcium25 mg/100 g25218
Magnesium15 mg/100 g15219
Phosphor13 mg/100 g1334
Schwefel— mg/100 g-——
Eisen0,65 mg/100 g0.65220
Zink0,11 mg/100 g0.11221
Iodid2,8 µg/100 g2.8222
Kupfer80 µg/100 g80223
Mangan180 µg/100 g180224
Fluorid— µg/100 g-——
Chrom10 µg/100 g10225
Molybdän— µg/100 g-——
Essigsäure— g/100 g-——
Zitronensäure0,264 g/100 g0.264426
Milchsäure0 g/100 g06—
Äpfelsäure0,074 g/100 g0.074426
Weinsäure0,081 g/100 g0.081426
Zuckeralkohole, gesamt0 g/100 g01—POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated
Mannit— g/100 g<LOD327
Sorbit— g/100 g<LOD327
Xylit— g/100 g-——
Monosaccharide, gesamt4 g/100 g41—MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated
Glucose1 g/100 g1228
Fructose3 g/100 g3229
Galactose— g/100 g-——
Disaccharide, gesamt7 g/100 g71—DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated
Saccharose7 g/100 g7230
Maltose0,02 g/100 g0.02231
Lactose0 g/100 g032
Zucker (Mono- und Disaccharide), gesamt11 g/100 g111—SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated
Oligosaccharide, verfügbar— g/100 g-——
Stärke (Stärke, Glykogen, Dextrine)1 g/100 g132
Ballaststoffe, niedermolekular— g/100 g-——
Ballaststoffe, hochmolekular1,7 g/100 g1.75—FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated
Ballaststoffe, wasserunlöslich1,1 g/100 g1.15—
Ballaststoffe, wasserlöslich0,6 g/100 g0.65—
Ballaststoffe, hochmolekular, wasserlöslich— g/100 g-——
Ballaststoffe, hochmolekular, wasserunlöslich— g/100 g-——
Fettsäuren, gesättigt, gesamt0,101 g/100 g0.1011—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)0,0011 g/100 g0.001143
Fettsäure C14:0 (Myristinsäure)0,01 g/100 g0.0143
Fettsäure C15:0 (Pentadecylsäure)— g/100 g-——
Fettsäure C16:0 (Palmitinsäure)0,085 g/100 g0.08543
Fettsäure C17:0 (Margarinsäure)— g/100 g-——
Fettsäure C18:0 (Stearinsäure)0,005 g/100 g0.00543
Fettsäure C20:0 (Arachinsäure)— g/100 g-——
Fettsäure C22:0 (Behensäure)— g/100 g-——
Fettsäure C24:0 (Lignocerinsäure)— g/100 g-——
Fettsäure, einfach ungesättigt, gesamt0,182 g/100 g0.1821—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)0,095 g/100 g0.09543
Fettsäure C18:1 n-7 cis (Vaccensäure)— g/100 g-——
Fettsäure C18:1 n-9 cis (Ölsäure)0,087 g/100 g0.08743
Fettsäure C20:1 n-9 cis (Gondosäure)— g/100 g-——
Fettsäure C22:1 n-9 cis (Erucasäure)— g/100 g-——
Fettsäuren, mehrfach ungesättigt, gesamt0,076 g/100 g0.0761—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), gesamt0,067 g/100 g0.0671—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)0,067 g/100 g0.06743
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 g/100 g06—
Fettsäuren, mehrfach ungesättigt n-6 (Omega-6), gesamt0,009 g/100 g0.0091—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)0,009 g/100 g0.00943
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-——
Cholesterin0 mg/100 g06—
Aminosäuren, unentbehrlich, gesamt0,084 g/100 g0.0841—AAE9[g] = ILE[g] + LEU[g] + LYS[g] + MET[g] + PHE[g] + THR[g] + TRP[g] + VAL[g]+HIS[g]immer berechnet / always calculated
Alanin0,027 g/100 g0.027432
Arginin0,055 g/100 g0.055432
Asparaginsäure, inklusive Asparagin0,036 g/100 g0.036432
Cystein0,007 g/100 g0.007432
Glutaminsäure, inklusive Glutamin0,068 g/100 g0.068432
Glycin0,008 g/100 g0.008432
Histidin0 g/100 g0432
Isoleucin0 g/100 g0432
Leucin0,025 g/100 g0.025432
Lysin0,026 g/100 g0.026432
Methionin0 g/100 g0432
Phenylalanin0 g/100 g0432
Prolin0 g/100 g0432
Serin0,016 g/100 g0.016432
Threonin0,016 g/100 g0.016432
Tryptophan0 g/100 g0432
Tyrosin0 g/100 g0432
Valin0,017 g/100 g0.017432
Stickstoff, gesamt0,1 g/100 g0.1233
Datenherkunft · Referenz

Datenherkunft

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

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#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#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
  2. Converted value from: Public Health England, Nutrient analysis of fruits and vegetables. 2017
  3. Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
  4. Public Health England, Nutrient analysis of fruits and vegetables. 2017
  5. Charoensiri, R., Kongkachuichai, R., Suknicom, S., Sungpuag, P.; Beta-carotene, lycopene, and alpha-tocopherol contents of selected Thai fruits; Food Chemistry; 2009; 113#Hewavitharana, A. K., et al.; Between fruit variability of the bioactive compounds, -carotene and mangiferin, in mango (Mangifera indica); Nutrition & Dietetics; 2013; 70#Manthey, J. A. and P. Perkins-Veazie; Influences of Harvest Date and Location on the Levels of beta-Carotene, Ascorbic Acid, Total Phenols, the in Vitro Antioxidant Capacity, and Phenolic Profiles of Five Commercial Varieties of Mango (Mangifera indica L.).; Journal of Agricultural and Food Chemistry; 2009; 57#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#Converted value from: Public Health England, Nutrient analysis of fruits and vegetables. 2017
  7. 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: Charoensiri, R., Kongkachuichai, R., Suknicom, S., Sungpuag, P.; Beta-carotene, lycopene, and alpha-tocopherol contents of selected Thai fruits; Food Chemistry; 2009; 113#Converted value from: Public Health England, Nutrient analysis of fruits and vegetables. 2017#Converted value from: Franke AA, Murphy AP, Lacey R, Custer LJ; Tocopherol and Tocotrienol Levels of Foods consumed in Hawaii; Journal of Agricultural and Food Chemistry; 2007; 55
  8. Franke AA, Murphy AP, Lacey R, Custer LJ; Tocopherol and Tocotrienol Levels of Foods consumed in Hawaii; Journal of Agricultural and Food Chemistry; 2007; 55#Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24#Charoensiri, R., Kongkachuichai, R., Suknicom, S., Sungpuag, P.; Beta-carotene, lycopene, and alpha-tocopherol contents of selected Thai fruits; Food Chemistry; 2009; 113#Public Health England, Nutrient analysis of fruits and vegetables. 2017
  9. Franke AA, Murphy AP, Lacey R, Custer LJ; Tocopherol and Tocotrienol Levels of Foods consumed in Hawaii; Journal of Agricultural and Food Chemistry; 2007; 55#Public Health England, Nutrient analysis of fruits and vegetables. 2017
  10. Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24#Franke AA, Murphy AP, Lacey R, Custer LJ; Tocopherol and Tocotrienol Levels of Foods consumed in Hawaii; Journal of Agricultural and Food Chemistry; 2007; 55#Public Health England, Nutrient analysis of fruits and vegetables. 2017
  11. Public Health England, Nutrient analysis of fruits and vegetables. 2017#Franke AA, Murphy AP, Lacey R, Custer LJ; Tocopherol and Tocotrienol Levels of Foods consumed in Hawaii; Journal of Agricultural and Food Chemistry; 2007; 55#Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24
  12. Franke AA, Murphy AP, Lacey R, Custer LJ; Tocopherol and Tocotrienol Levels of Foods consumed in Hawaii; Journal of Agricultural and Food Chemistry; 2007; 55
  13. US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019
  14. Converted value from: Public Health England, Nutrient analysis of fruits and vegetables. 2017#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
  15. Hernandez-Sanchez, C., Luis, G., Moreno, I., Camean, A., Gonzalez, A. G., Gonzalez-Weller, D., Castilla, A., Gutierrez, A., Rubio, C., Hardisson, A.; Differentiation of mangoes (Maginfera indica L.) conventional and organically cultivated according to their mineral content by using support vector machines; Talanta; 2012#Barea-Álvarez M, Delgado-Andrade C, Haro A, Olalla M, Seiquer I, Rufián-Henares JÁ; Subtropical fruits grown in Spain and elsewhere: A comparison of mineral profiles.; Journal of Food Composition and Analysis; 2016; 48#Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4#Peter, M., et al. ; Physical and chemical characteristics of off vine ripened mango (Mangifera indica L.) fruit (Dodo).; African Journal of Biotechnology; 2007; 6#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#Leterme, P., et al.; Mineral content of tropical fruits and unconventional foods of the Andes and the rain forest of Colombia.; Food Chemistry; 2006; 95; 4#Public Health England, Nutrient analysis of fruits and vegetables. 2017
  16. Leterme, P., et al.; Mineral content of tropical fruits and unconventional foods of the Andes and the rain forest of Colombia.; Food Chemistry; 2006; 95; 4#Public Health England, Nutrient analysis of fruits and vegetables. 2017
  17. Barea-Álvarez M, Delgado-Andrade C, Haro A, Olalla M, Seiquer I, Rufián-Henares JÁ; Subtropical fruits grown in Spain and elsewhere: A comparison of mineral profiles.; Journal of Food Composition and Analysis; 2016; 48#Public Health England, Nutrient analysis of fruits and vegetables. 2017#Hernandez-Sanchez, C., Luis, G., Moreno, I., Camean, A., Gonzalez, A. G., Gonzalez-Weller, D., Castilla, A., Gutierrez, A., Rubio, C., Hardisson, A.; Differentiation of mangoes (Maginfera indica L.) conventional and organically cultivated according to their mineral content by using support vector machines; Talanta; 2012#Peter, M., et al. ; Physical and chemical characteristics of off vine ripened mango (Mangifera indica L.) fruit (Dodo).; African Journal of Biotechnology; 2007; 6#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#Leterme, P., et al.; Mineral content of tropical fruits and unconventional foods of the Andes and the rain forest of Colombia.; Food Chemistry; 2006; 95; 4
  18. Peter, M., et al. ; Physical and chemical characteristics of off vine ripened mango (Mangifera indica L.) fruit (Dodo).; African Journal of Biotechnology; 2007; 6#Barea-Álvarez M, Delgado-Andrade C, Haro A, Olalla M, Seiquer I, Rufián-Henares JÁ; Subtropical fruits grown in Spain and elsewhere: A comparison of mineral profiles.; Journal of Food Composition and Analysis; 2016; 48#Public Health England, Nutrient analysis of fruits and vegetables. 2017#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#Leterme, P., et al.; Mineral content of tropical fruits and unconventional foods of the Andes and the rain forest of Colombia.; Food Chemistry; 2006; 95; 4#Hernandez-Sanchez, C., Luis, G., Moreno, I., Camean, A., Gonzalez, A. G., Gonzalez-Weller, D., Castilla, A., Gutierrez, A., Rubio, C., Hardisson, A.; Differentiation of mangoes (Maginfera indica L.) conventional and organically cultivated according to their mineral content by using support vector machines; Talanta; 2012#Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4
  19. Hernandez-Sanchez, C., Luis, G., Moreno, I., Camean, A., Gonzalez, A. G., Gonzalez-Weller, D., Castilla, A., Gutierrez, A., Rubio, C., Hardisson, A.; Differentiation of mangoes (Maginfera indica L.) conventional and organically cultivated according to their mineral content by using support vector machines; Talanta; 2012#Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4#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#Peter, M., et al. ; Physical and chemical characteristics of off vine ripened mango (Mangifera indica L.) fruit (Dodo).; African Journal of Biotechnology; 2007; 6#Leterme, P., et al.; Mineral content of tropical fruits and unconventional foods of the Andes and the rain forest of Colombia.; Food Chemistry; 2006; 95; 4
  20. Leterme, P., et al.; Mineral content of tropical fruits and unconventional foods of the Andes and the rain forest of Colombia.; Food Chemistry; 2006; 95; 4#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#Peter, M., et al. ; Physical and chemical characteristics of off vine ripened mango (Mangifera indica L.) fruit (Dodo).; African Journal of Biotechnology; 2007; 6#Hernandez-Sanchez, C., Luis, G., Moreno, I., Camean, A., Gonzalez, A. G., Gonzalez-Weller, D., Castilla, A., Gutierrez, A., Rubio, C., Hardisson, A.; Differentiation of mangoes (Maginfera indica L.) conventional and organically cultivated according to their mineral content by using support vector machines; Talanta; 2012#Public Health England, Nutrient analysis of fruits and vegetables. 2017
  21. Public Health England, Nutrient analysis of fruits and vegetables. 2017#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#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#Hernandez-Sanchez, C., Luis, G., Moreno, I., Camean, A., Gonzalez, A. G., Gonzalez-Weller, D., Castilla, A., Gutierrez, A., Rubio, C., Hardisson, A.; Differentiation of mangoes (Maginfera indica L.) conventional and organically cultivated according to their mineral content by using support vector machines; Talanta; 2012#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#Converted value from: BVL; Lebensmittel Monitoring 2007; 2007#Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4#Leterme, P., et al.; Mineral content of tropical fruits and unconventional foods of the Andes and the rain forest of Colombia.; Food Chemistry; 2006; 95; 4
  22. National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024#The New Zealand Institute for Plant & Food Research Limited and Ministry of Health, New Zealand Food Composition Database 2024#Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
  23. Converted value from: BVL; Lebensmittel Monitoring 2007; 2007#Leterme, P., et al.; Mineral content of tropical fruits and unconventional foods of the Andes and the rain forest of Colombia.; Food Chemistry; 2006; 95; 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#Public Health England, Nutrient analysis of fruits and vegetables. 2017#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
  24. 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#Leterme, P., et al.; Mineral content of tropical fruits and unconventional foods of the Andes and the rain forest of Colombia.; Food Chemistry; 2006; 95; 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
  25. Leterme, P., et al.; Mineral content of tropical fruits and unconventional foods of the Andes and the rain forest of Colombia.; Food Chemistry; 2006; 95; 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
  26. Leibniz-Institut für Lebensmittel-Systembiologie; SFK Online Version; 2016
  27. 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
  28. 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
  29. 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#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
  30. 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#Converted value from: Public Health England, Nutrient analysis of fruits and vegetables. 2017
  31. 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
  32. National Food Institute, Food data (frida.fooddata.dk), version 4.2 2022
  33. Converted value from: Peter, M., et al. ; Physical and chemical characteristics of off vine ripened mango (Mangifera indica L.) fruit (Dodo).; African Journal of Biotechnology; 2007; 6#Converted value from: Public Health England, Nutrient analysis of fruits and vegetables. 2017

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