Netzmelone/Cantaloupmelone, roh
Alle Nährwerte beziehen sich auf 100 g.
- Energie (Kilokalorien)
- 25 kcal
- Energie (Kilojoule)
- 107 kJ
- Protein (Nx6,25)
- 0,84 g
- Fett
- 0,19 g
- Kohlenhydrate, verfügbar
- 4,5 g
- Ballaststoffe, gesamt
- 0,8 g
Vollständige Nährwerte
138 von 138 Nährstoffen · je 100 g
Kein Nährstoff gefunden.
| Nährstoff | Wert | Originalwert | Datenherkunft | Referenz | BLS-Berechnung |
|---|---|---|---|---|---|
| Energie (Kilojoule) | 107 kJ/100 g | 107 | 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) | 25 kcal/100 g | 25 | 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 | 91,4 g/100 g | 91.4 | 2 | 1 | |
| Protein (Nx6,25) | 0,84 g/100 g | 0.84 | 3 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fett | 0,19 g/100 g | 0.19 | 3 | 3 | |
| Kohlenhydrate, verfügbar | 4,5 g/100 g | 4.5 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Ballaststoffe, gesamt | 0,8 g/100 g | 0.8 | 2 | 4 | FIBT[g]=FIBHMW[g]+FIBLMW[g] OR
FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated |
| Alkohol (Ethanol) | 0 g/100 g | 0 | 4 | 5 | |
| Organische Säuren, gesamt | 0,23 g/100 g | 0.23 | 3 | 6 | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Rohasche | 0,52 g/100 g | 0.52 | 4 | 7 | |
| Vitamin A, Retinol-Äquivalent (RE) | 573 µg/100 g | 573 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, Retinol-Aktivitäts-Äquivalent (RAE) | 286 µg/100 g | 286 | 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 | 3 355 µg/100 g | 3355 | 4 | 8 | |
| Carotinoide, außer Beta-Carotin | 161 µg/100 g | 161 | 2 | 9 | |
| 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) | 0,03 mg/100 g | 0.03 | 4 | 10 | VITE[mg] = TOCPHA[mg] |
| Alpha‑Tocopherol | 0,03 mg/100 g | 0.03 | 4 | 11 | |
| Beta-Tocopherol | — mg/100 g | <LOD | 2 | 12 | |
| Gamma-Tocopherol | 0,2 mg/100 g | 0.2 | 4 | 11 | |
| Delta-Tocopherol | 0 mg/100 g | 0 | 4 | 11 | |
| Alpha-Tocotrienol | — mg/100 g | <LOD | 2 | 12 | |
| Vitamin K | 2,5 µg/100 g | 2.5 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (Phyllochinon) | 2,5 µg/100 g | 2.5 | 2 | 13 | |
| Vitamin K2 (Menachinone) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B1 (Thiamin) | 0,05 mg/100 g | 0.05 | 4 | 14 | |
| Vitamin B2 (Riboflavin) | 0,02 mg/100 g | 0.02 | 2 | 15 | |
| Niacin-Äquivalent | 0,673 mg/100 g | 0.673 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 0,64 mg/100 g | 0.64 | 2 | 15 | |
| Pantothensäure | 0,12 mg/100 g | 0.12 | 4 | 5 | |
| Vitamin B6 | 90 µg/100 g | 90 | 4 | 5 | |
| Biotin | — µg/100 g | - | — | — | |
| Folat-Äquivalent | 132 µg/100 g | 132 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folat | 132 µg/100 g | 132 | 2 | 16 | |
| Folsäure, synthetisch | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B12 (Cobalamine) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin C | 32,115 mg/100 g | 32.115 | 4 | 17 | |
| Salz (Natriumchlorid) | 0,025 g/100 g | 0.025 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Natrium | 10 mg/100 g | 10 | 4 | 18 | |
| Chlorid | 35 mg/100 g | 35 | 4 | 19 | |
| Kalium | 286 mg/100 g | 286 | 4 | 20 | |
| Calcium | 9 mg/100 g | 9 | 4 | 21 | |
| Magnesium | 12 mg/100 g | 12 | 4 | 22 | |
| Phosphor | 17 mg/100 g | 17 | 4 | 23 | |
| Schwefel | — mg/100 g | - | — | — | |
| Eisen | 0,205 mg/100 g | 0.205 | 4 | 24 | |
| Zink | 0,148 mg/100 g | 0.148 | 4 | 25 | |
| Iodid | — µg/100 g | <LOQ | 2 | 26 | |
| Kupfer | 54 µg/100 g | 54 | 4 | 27 | |
| Mangan | 72 µg/100 g | 72 | 4 | 28 | |
| Fluorid | 1 µg/100 g | 1 | 3 | 3 | |
| Chrom | — µg/100 g | - | — | — | |
| Molybdän | — µg/100 g | - | — | — | |
| Essigsäure | — g/100 g | - | — | — | |
| Zitronensäure | — g/100 g | - | — | — | |
| Milchsäure | 0 g/100 g | 0 | 5 | — | |
| Äpfelsäure | — g/100 g | - | — | — | |
| 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 | 2 | 29 | |
| Sorbit | — g/100 g | <LOD | 2 | 29 | |
| Xylit | — g/100 g | - | — | — | |
| Monosaccharide, gesamt | 2,29 g/100 g | 2.29 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 1,52 g/100 g | 1.52 | 2 | 29 | |
| Fructose | 0,71 g/100 g | 0.71 | 2 | 29 | |
| Galactose | 0,06 g/100 g | 0.06 | 3 | 3 | |
| Disaccharide, gesamt | 2,2 g/100 g | 2.2 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Saccharose | 2,2 g/100 g | 2.2 | 4 | 30 | |
| Maltose | 0,02 g/100 g | 0.02 | 4 | 5 | |
| Lactose | 0 g/100 g | 0 | 5 | — | |
| Zucker (Mono- und Disaccharide), gesamt | 4,5 g/100 g | 4.5 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharide, verfügbar | — g/100 g | - | — | — | |
| Stärke (Stärke, Glykogen, Dextrine) | 0,02 g/100 g | 0.02 | 4 | 30 | |
| Ballaststoffe, niedermolekular | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular | 0,8 g/100 g | 0.8 | 2 | 4 | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Ballaststoffe, wasserunlöslich | 0,5 g/100 g | 0.5 | 2 | 31 | |
| Ballaststoffe, wasserlöslich | 0,3 g/100 g | 0.3 | 2 | 31 | |
| Ballaststoffe, hochmolekular, wasserlöslich | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular, wasserunlöslich | — g/100 g | - | — | — | |
| Fettsäuren, gesättigt, gesamt | 0,05 g/100 g | 0.05 | 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) | 0 g/100 g | 0 | 3 | 3 | |
| Fettsäure C6:0 (Capronsäure) | 0 g/100 g | 0 | 3 | 3 | |
| Fettsäure C8:0 (Caprylsäure) | 0 g/100 g | 0 | 3 | 3 | |
| Fettsäure C10:0 (Caprinsäure) | 0 g/100 g | 0 | 3 | 3 | |
| Fettsäure C12:0 (Laurinsäure) | 0,001 g/100 g | 0.001 | 3 | 3 | |
| Fettsäure C14:0 (Myristinsäure) | 0,001 g/100 g | 0.001 | 3 | 3 | |
| Fettsäure C15:0 (Pentadecylsäure) | — g/100 g | - | — | — | |
| Fettsäure C16:0 (Palmitinsäure) | 0,043 g/100 g | 0.043 | 3 | 3 | |
| Fettsäure C17:0 (Margarinsäure) | — g/100 g | - | — | — | |
| Fettsäure C18:0 (Stearinsäure) | 0,005 g/100 g | 0.005 | 3 | 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 g/100 g | 0 | 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) | — g/100 g | - | — | — | |
| Fettsäure C18:1 n-7 cis (Vaccensäure) | — g/100 g | - | — | — | |
| Fettsäure C18:1 n-9 cis (Ölsäure) | — g/100 g | - | — | — | |
| Fettsäure C20:1 n-9 cis (Gondosäure) | 0 g/100 g | 0 | 3 | 3 | |
| Fettsäure C22:1 n-9 cis (Erucasäure) | — g/100 g | - | — | — | |
| Fettsäuren, mehrfach ungesättigt, gesamt | 0 g/100 g | 0 | 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 g/100 g | 0 | 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) | — g/100 g | - | — | — | |
| Fettsäure C18:4 n-3 all-cis (Stearidonsäure) | 0 g/100 g | 0 | 3 | 3 | |
| Fettsäure C20:5 n-3 all-cis (Eicosapentaensäure) | 0 g/100 g | 0 | 5 | — | |
| Fettsäure C22:5 n-3 all-cis (Docosapentaensäure) | 0 g/100 g | 0 | 3 | 3 | |
| Fettsäure C22:6 n-3 all-cis (Docosahexaensäure) | 0 g/100 g | 0 | 5 | — | |
| Fettsäuren, mehrfach ungesättigt n-6 (Omega-6), gesamt | — g/100 g | - | — | — | 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) | — g/100 g | - | — | — | |
| 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 | 0,084 g/100 g | 0.084 | 3 | 3 | |
| Cholesterin | 0 mg/100 g | 0 | 5 | — | |
| Aminosäuren, unentbehrlich, gesamt | 0,18 g/100 g | 0.18 | 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 | 0,095 g/100 g | 0.095 | 3 | 3 | |
| Arginin | 0,029 g/100 g | 0.029 | 3 | 3 | |
| Asparaginsäure, inklusive Asparagin | 0,136 g/100 g | 0.136 | 3 | 3 | |
| Cystein | 0,002 g/100 g | 0.002 | 3 | 3 | |
| Glutaminsäure, inklusive Glutamin | 0,209 g/100 g | 0.209 | 3 | 3 | |
| Glycin | 0,026 g/100 g | 0.026 | 3 | 3 | |
| Histidin | 0,015 g/100 g | 0.015 | 3 | 3 | |
| Isoleucin | 0,021 g/100 g | 0.021 | 3 | 3 | |
| Leucin | 0,029 g/100 g | 0.029 | 3 | 3 | |
| Lysin | 0,03 g/100 g | 0.03 | 3 | 3 | |
| Methionin | 0,012 g/100 g | 0.012 | 3 | 3 | |
| Phenylalanin | 0,023 g/100 g | 0.023 | 3 | 3 | |
| Prolin | 0,019 g/100 g | 0.019 | 3 | 3 | |
| Serin | 0,042 g/100 g | 0.042 | 3 | 3 | |
| Threonin | 0,017 g/100 g | 0.017 | 3 | 3 | |
| Tryptophan | 0,002 g/100 g | 0.002 | 3 | 3 | |
| Tyrosin | 0,014 g/100 g | 0.014 | 3 | 3 | |
| Valin | 0,033 g/100 g | 0.033 | 3 | 3 | |
| Stickstoff, gesamt | 0,104 g/100 g | 0.104 | 2 | 32 |
Datenherkunft · Referenz
Datenherkunft
- Formelberechnung
- Literatur
- Nährstoffdatenbank
- Aggregation
- Logische Null
Referenz
- 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
- Converted value from: US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019
- US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019
- Converted value from: Ramulu, P., Rao, P. U.; Total, insoluble and soluble dietary fiber contents of Indian fruits; Journal of Food Composition and Analysis; 2003; 16
- Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021#US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019
- Agence nationale de sécurité sanitaire (Anses); Ciqual French food composition table; 2020
- US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019#SFK; SFK Online Version; 2007
- Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24#Laur, L. M. and L. Tian; Provitamin A and vitamin C contents in selected California-grown cantaloupe and honeydew melons and imported melons.; Journal of Food Composition and Analysis; 2011; 24
- 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: 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: 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
- 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
- US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019#SFK; SFK Online Version; 2007#Converted value from: Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021
- Eitenmiller, R. R.; Johnson, C. D.; Bryan, W. D.; Warren, D. B.; Gebhardt, S. E.; NUTRIENT COMPOSITION OF CANTALOUPE AND HONEYDEW MELONS; Journal of Food Science; 1985; 50
- Converted value from: Yon M.,Hyun T.H.; Folate content of foods commonly consumed in Korea measured after trienzyme extraction; Nutrition Research; 2003; 23
- Salandanan, K.; Comparative Analysis of Antioxidant Properties and Fruit Quality Attributes of Organically and Conventionally Grown Melons (Cucumis melo L.).; HortScience; 2009; 7#Laur, L. M. and L. Tian; Provitamin A and vitamin C contents in selected California-grown cantaloupe and honeydew melons and imported melons.; Journal of Food Composition and Analysis; 2011; 24
- 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#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#Eitenmiller, R. R.; Johnson, C. D.; Bryan, W. D.; Warren, D. B.; Gebhardt, S. E.; NUTRIENT COMPOSITION OF CANTALOUPE AND HONEYDEW MELONS; Journal of Food Science; 1985; 50
- Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021#Agence nationale de sécurité sanitaire (Anses); Ciqual French food composition table; 2020
- 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#Eitenmiller, R. R.; Johnson, C. D.; Bryan, W. D.; Warren, D. B.; Gebhardt, S. E.; NUTRIENT COMPOSITION OF CANTALOUPE AND HONEYDEW MELONS; Journal of Food Science; 1985; 50#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: 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#Eitenmiller, R. R.; Johnson, C. D.; Bryan, W. D.; Warren, D. B.; Gebhardt, S. E.; NUTRIENT COMPOSITION OF CANTALOUPE AND HONEYDEW MELONS; Journal of Food Science; 1985; 50#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
- 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#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#Eitenmiller, R. R.; Johnson, C. D.; Bryan, W. D.; Warren, D. B.; Gebhardt, S. E.; NUTRIENT COMPOSITION OF CANTALOUPE AND HONEYDEW MELONS; Journal of Food Science; 1985; 50
- SFK; SFK Online Version; 2007#Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021#US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019
- 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#Eitenmiller, R. R.; Johnson, C. D.; Bryan, W. D.; Warren, D. B.; Gebhardt, S. E.; NUTRIENT COMPOSITION OF CANTALOUPE AND HONEYDEW MELONS; Journal of Food Science; 1985; 50#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#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#Eitenmiller, R. R.; Johnson, C. D.; Bryan, W. D.; Warren, D. B.; Gebhardt, S. E.; NUTRIENT COMPOSITION OF CANTALOUPE AND HONEYDEW MELONS; Journal of Food Science; 1985; 50
- 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#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
- 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
- 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
- US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019#Converted value from: Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021
- Ramulu, P., Rao, P. U.; Total, insoluble and soluble dietary fiber contents of Indian fruits; Journal of Food Composition and Analysis; 2003; 16
- Converted value from: Eitenmiller, R. R.; Johnson, C. D.; Bryan, W. D.; Warren, D. B.; Gebhardt, S. E.; NUTRIENT COMPOSITION OF CANTALOUPE AND HONEYDEW MELONS; Journal of Food Science; 1985; 50
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.