BLS 4.0 · F533100

Honigmelone roh

Alle Nährwerte beziehen sich auf 100 g.

Energie (Kilokalorien)
46 kcal
Energie (Kilojoule)
194 kJ
Protein (Nx6,25)
0,505 g
Fett
0,1 g
Kohlenhydrate, verfügbar
10,09 g
Ballaststoffe, gesamt
1,13 g
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138 von 138 Nährstoffen · je 100 g

Alle Nährwerte beziehen sich auf 100 g.
NährstoffWertOriginalwertDatenherkunftReferenzBLS-Berechnung
Energie (Kilojoule)194 kJ/100 g1941—ENERCJ[kJ] = 17*PROT625[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 13*OA[g] + 10*POLYL[g] + 8*OLSAC[g] + 8*FIBT[g]immer berechnet / always calculated
Energie (Kilokalorien)46 kcal/100 g461—ENERCC[kcal] = 4*PROT625[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 3*OA[g] + 2.4*POLYL[g] + 2*OLSAC[g] + 2*FIBT[g]immer berechnet / always calculated
Wasser91 g/100 g9121
Protein (Nx6,25)0,505 g/100 g0.50532PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated
Fett0,1 g/100 g0.123
Kohlenhydrate, verfügbar10,09 g/100 g10.091—CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated
Ballaststoffe, gesamt1,13 g/100 g1.1324FIBT[g]=FIBHMW[g]+FIBLMW[g] OR FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated
Alkohol (Ethanol)0 g/100 g04—
Organische Säuren, gesamt0,075 g/100 g0.0751—OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated
Rohasche0,7 g/100 g0.721
Vitamin A, Retinol-Äquivalent (RE)20 µg/100 g201—VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated
Vitamin A, Retinol-Aktivitäts-Äquivalent (RAE)10 µg/100 g101—VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated
Retinol0 µg/100 g05—
Beta‑Carotin114,8 µg/100 g114.825
Carotinoide, außer Beta-Carotin7 µg/100 g726
Vitamin D0 µg/100 g01—VITD[µg]=ERGCAL[µg]+CHOCAL[µg]teilweise berechnet / partially calculated
Vitamin D3 (Cholecalciferol)0 µg/100 g05—
Vitamin D2 (Ergocalciferol)0 µg/100 g05—
Vitamin E (Alpha-Tocopherol)0,03 mg/100 g0.0327VITE[mg] = TOCPHA[mg]
Alpha‑Tocopherol0,03 mg/100 g0.0328
Beta-Tocopherol— mg/100 g<LOD28
Gamma-Tocopherol0,03 mg/100 g0.0328
Delta-Tocopherol— mg/100 g<LOD28
Alpha-Tocotrienol— mg/100 g<LOD28
Vitamin K3,7 µg/100 g3.71—VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated
Vitamin K1 (Phyllochinon)3,7 µg/100 g3.729
Vitamin K2 (Menachinone)0 µg/100 g05—
Vitamin B1 (Thiamin)0,07 mg/100 g0.0726
Vitamin B2 (Riboflavin)0,015 mg/100 g0.015310
Niacin-Äquivalent0,422 mg/100 g0.4221—NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated
Niacin0,405 mg/100 g0.405311
Pantothensäure0,24 mg/100 g0.2421
Vitamin B647,41 µg/100 g47.4126
Biotin2,6 µg/100 g2.621
Folat-Äquivalent13 µg/100 g131—FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated
Folat13 µg/100 g1321
Folsäure, synthetisch0 µg/100 g05—
Vitamin B12 (Cobalamine)0 µg/100 g05—
Vitamin C24,079 mg/100 g24.079312
Salz (Natriumchlorid)0,035 g/100 g0.0351—NACL[g] = NA[g]*2.5immer berechnet / always calculated
Natrium14 mg/100 g14313
Chlorid35 mg/100 g354—
Kalium238 mg/100 g238313
Calcium6 mg/100 g6314
Magnesium9 mg/100 g9315
Phosphor17 mg/100 g174—
Schwefel— mg/100 g-——
Eisen0,186 mg/100 g0.186316
Zink0,1 mg/100 g0.1317
Iodid— µg/100 g<LOD or <LOQ21
Kupfer40 µg/100 g40318
Mangan50 µg/100 g50319
Fluorid1 µg/100 g14—
Chrom1,3 µg/100 g1.3220
Molybdän— µg/100 g-——
Essigsäure— g/100 g-——
Zitronensäure0,075 g/100 g0.075621
Milchsäure0 g/100 g05—
Äpfelsäure— g/100 g-——
Weinsäure— g/100 g-——
Zuckeralkohole, gesamt0 g/100 g01—POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated
Mannit— g/100 g<LOD222
Sorbit— g/100 g<LOD222
Xylit— g/100 g-——
Monosaccharide, gesamt3,98 g/100 g3.981—MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated
Glucose1,92 g/100 g1.92323
Fructose2 g/100 g2324
Galactose0,06 g/100 g0.064—
Disaccharide, gesamt6,088 g/100 g6.0881—DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated
Saccharose6,038 g/100 g6.038325
Maltose0,05 g/100 g0.0521
Lactose— g/100 g<LOD or <LOQ21
Zucker (Mono- und Disaccharide), gesamt10,07 g/100 g10.071—SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated
Oligosaccharide, verfügbar— g/100 g-——
Stärke (Stärke, Glykogen, Dextrine)0,02 g/100 g0.024—
Ballaststoffe, niedermolekular— g/100 g-——
Ballaststoffe, hochmolekular1,13 g/100 g1.1324FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated
Ballaststoffe, wasserunlöslich0,8 g/100 g0.8226
Ballaststoffe, wasserlöslich0,33 g/100 g0.33226
Ballaststoffe, hochmolekular, wasserlöslich— g/100 g-——
Ballaststoffe, hochmolekular, wasserunlöslich— g/100 g-——
Fettsäuren, gesättigt, gesamt0,00932 g/100 g0.009321—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)0,00017 g/100 g0.0001723
Fettsäure C15:0 (Pentadecylsäure)— g/100 g-——
Fettsäure C16:0 (Palmitinsäure)0,00769 g/100 g0.0076923
Fettsäure C17:0 (Margarinsäure)— g/100 g<LOD or <LOQ23
Fettsäure C18:0 (Stearinsäure)0,00098 g/100 g0.0009823
Fettsäure C20:0 (Arachinsäure)0,00022 g/100 g0.0002223
Fettsäure C22:0 (Behensäure)0,00001 g/100 g0.0000123
Fettsäure C24:0 (Lignocerinsäure)0,00025 g/100 g0.0002523
Fettsäure, einfach ungesättigt, gesamt0,00288 g/100 g0.002881—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)0,00058 g/100 g0.0005823
Fettsäure C18:1 n-7 cis (Vaccensäure)0,00092 g/100 g0.0009223
Fettsäure C18:1 n-9 cis (Ölsäure)0,00134 g/100 g0.0013423
Fettsäure C20:1 n-9 cis (Gondosäure)0,00004 g/100 g0.0000423
Fettsäure C22:1 n-9 cis (Erucasäure)— g/100 g-——
Fettsäuren, mehrfach ungesättigt, gesamt0,01345 g/100 g0.013451—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), gesamt0,00574 g/100 g0.005741—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)0,00571 g/100 g0.0057123
Fettsäure C18:4 n-3 all-cis (Stearidonsäure)— g/100 g-——
Fettsäure C20:5 n-3 all-cis (Eicosapentaensäure)0 g/100 g05—
Fettsäure C22:5 n-3 all-cis (Docosapentaensäure)— g/100 g-——
Fettsäure C22:6 n-3 all-cis (Docosahexaensäure)0,00003 g/100 g0.0000323
Fettsäuren, mehrfach ungesättigt n-6 (Omega-6), gesamt0,00771 g/100 g0.007711—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)0,00738 g/100 g0.0073823
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)0,00033 g/100 g0.0003323
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 g05—
Aminosäuren, unentbehrlich, gesamt0,109 g/100 g0.1091—AAE9[g] = ILE[g] + LEU[g] + LYS[g] + MET[g] + PHE[g] + THR[g] + TRP[g] + VAL[g]+HIS[g]immer berechnet / always calculated
Alanin0,057 g/100 g0.0577—
Arginin0,017 g/100 g0.0177—
Asparaginsäure, inklusive Asparagin0,082 g/100 g0.0827—
Cystein0,001 g/100 g0.0017—
Glutaminsäure, inklusive Glutamin0,126 g/100 g0.1267—
Glycin0,016 g/100 g0.0167—
Histidin0,009 g/100 g0.0097—
Isoleucin0,013 g/100 g0.0137—
Leucin0,017 g/100 g0.0177—
Lysin0,018 g/100 g0.0187—
Methionin0,007 g/100 g0.0077—
Phenylalanin0,014 g/100 g0.0147—
Prolin0,011 g/100 g0.0117—
Serin0,025 g/100 g0.0257—
Threonin0,01 g/100 g0.017—
Tryptophan0,001 g/100 g0.0017—
Tyrosin0,008 g/100 g0.0087—
Valin0,02 g/100 g0.027—
Stickstoff, gesamt0,081 g/100 g0.081327
Datenherkunft · Referenz

Datenherkunft

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

Referenz

  1. Health, D. o; Nutrient analysis of fruit and vegetables; 2013
  2. 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#Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013
  3. Morais, D. R., et al.; Proximate composition, mineral contents and fatty acid composition of the different parts and dried peels of tropical fruits cultivated in Brazil.; Journal of the Brazilian Chemical Society; 2017; 28; 2
  4. Converted value from: Lee, Y., et al. ; Analytical dietary fiber database for the National Health and Nutrition Survey in Korea.; Journal of Food Composition and Analysis; 2008; 21
  5. 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
  6. Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013
  7. Converted value from: Chun, J., et al.; Tocopherol and tocotrienol contents of raw and processed fruits and vegetables in the United States diet; Journal of Food Composition and Analysis; 2006; 19; 2-3
  8. Chun, J., et al.; Tocopherol and tocotrienol contents of raw and processed fruits and vegetables in the United States diet; Journal of Food Composition and Analysis; 2006; 19; 2-3
  9. Dismore M.L., Haytowitz D.B., Gebhardt S.E.,Peterson J.W., Booth S.L.); Vitamin K content of nuts and fruits in the US diet; Journal of the american dietetic association; 2003; 103; 12
  10. 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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
  11. 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: Health, D. o; Nutrient analysis of fruit and vegetables; 2013
  12. 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
  13. 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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
  14. 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#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
  15. Health, D. o; Nutrient analysis of fruit and vegetables; 2013#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#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
  16. 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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#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
  17. 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#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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Converted value from: Nho, E. Y., et al.; Determination of Metals in Fruits of Cucurbitaceae Species from South Korea, to Characterize Potential Effects on Human Health.; Analytical Letters; 2018; 51; 5#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
  18. Converted value from: Nho, E. Y., et al.; Determination of Metals in Fruits of Cucurbitaceae Species from South Korea, to Characterize Potential Effects on Human Health.; Analytical Letters; 2018; 51; 5#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#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
  19. Morais, D. R., et al.; Proximate composition, mineral contents and fatty acid composition of the different parts and dried peels of tropical fruits cultivated in Brazil.; Journal of the Brazilian Chemical Society; 2017; 28; 2#Converted value from: Nho, E. Y., et al.; Determination of Metals in Fruits of Cucurbitaceae Species from South Korea, to Characterize Potential Effects on Human Health.; Analytical Letters; 2018; 51; 5#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
  20. Converted value from: Nho, E. Y., et al.; Determination of Metals in Fruits of Cucurbitaceae Species from South Korea, to Characterize Potential Effects on Human Health.; Analytical Letters; 2018; 51; 5
  21. Leibniz-Institut für Lebensmittel-Systembiologie; SFK Online Version; 2016
  22. 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
  23. Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Villanueva, M. J.; Tenorio, M. D.; Esteban, M. A.; Mendoza, M. C.; Compositional changes during ripening of two cultivars of muskmelon fruits; Food Chemistry; 2004; 87#Muir, J. G., et al.; Measurement of short-chain carbohydrates in common australian vegetables and fruits by high-performance liquid chromatography (HPLC); Journal of Agricultural and Food Chemistry; 2009; 57; 2
  24. 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#Villanueva, M. J.; Tenorio, M. D.; Esteban, M. A.; Mendoza, M. C.; Compositional changes during ripening of two cultivars of muskmelon fruits; Food Chemistry; 2004; 87
  25. Villanueva, M. J.; Tenorio, M. D.; Esteban, M. A.; Mendoza, M. C.; Compositional changes during ripening of two cultivars of muskmelon fruits; Food Chemistry; 2004; 87#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
  26. Lee, Y., et al. ; Analytical dietary fiber database for the National Health and Nutrition Survey in Korea.; Journal of Food Composition and Analysis; 2008; 21
  27. Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013#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.