BLS 4.0 · F535100

Wassermelone roh

Alle Nährwerte beziehen sich auf 100 g.

Energie (Kilokalorien)
35 kcal
Energie (Kilojoule)
148 kJ
Protein (Nx6,25)
0,6 g
Fett
0,4 g
Kohlenhydrate, verfügbar
6,96 g
Ballaststoffe, gesamt
0,2 g
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Vollständige Nährwerte

138 von 138 Nährstoffen · je 100 g

Alle Nährwerte beziehen sich auf 100 g.
NährstoffWertOriginalwertDatenherkunftReferenzBLS-Berechnung
Energie (Kilojoule)148 kJ/100 g1481—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)35 kcal/100 g351—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
Wasser92,55 g/100 g92.5521
Protein (Nx6,25)0,6 g/100 g0.622PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated
Fett0,4 g/100 g0.433
Kohlenhydrate, verfügbar6,96 g/100 g6.961—CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated
Ballaststoffe, gesamt0,2 g/100 g0.24—FIBT[g]=FIBHMW[g]+FIBLMW[g] OR FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated
Alkohol (Ethanol)0 g/100 g05—
Organische Säuren, gesamt0,4 g/100 g0.41—OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated
Rohasche0,4 g/100 g0.464
Vitamin A, Retinol-Äquivalent (RE)50 µg/100 g501—VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated
Vitamin A, Retinol-Aktivitäts-Äquivalent (RAE)25 µg/100 g251—VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated
Retinol0 µg/100 g07—
Beta‑Carotin287 µg/100 g28725
Carotinoide, außer Beta-Carotin31,12 µg/100 g31.1226
Vitamin D0 µg/100 g01—VITD[µg]=ERGCAL[µg]+CHOCAL[µg]teilweise berechnet / partially calculated
Vitamin D3 (Cholecalciferol)0 µg/100 g07—
Vitamin D2 (Ergocalciferol)0 µg/100 g07—
Vitamin E (Alpha-Tocopherol)0,038 mg/100 g0.03827VITE[mg] = TOCPHA[mg]
Alpha‑Tocopherol0,038 mg/100 g0.03828
Beta-Tocopherol— mg/100 g<LOD39
Gamma-Tocopherol0 mg/100 g0210
Delta-Tocopherol0 mg/100 g0211
Alpha-Tocotrienol0 mg/100 g05—
Vitamin K0,1 µg/100 g0.11—VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated
Vitamin K1 (Phyllochinon)0,1 µg/100 g0.1312
Vitamin K2 (Menachinone)0 µg/100 g07—
Vitamin B1 (Thiamin)0,045 mg/100 g0.04564
Vitamin B2 (Riboflavin)0,05 mg/100 g0.0564
Niacin-Äquivalent0,267 mg/100 g0.2671—NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated
Niacin0,15 mg/100 g0.1564
Pantothensäure0,9 mg/100 g0.9213
Vitamin B670 µg/100 g7064
Biotin— µg/100 g-——
Folat-Äquivalent6 µg/100 g61—FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated
Folat6 µg/100 g6314
Folsäure, synthetisch0 µg/100 g07—
Vitamin B12 (Cobalamine)0 µg/100 g07—
Vitamin C6 mg/100 g664
Salz (Natriumchlorid)0,008 g/100 g0.0081—NACL[g] = NA[g]*2.5immer berechnet / always calculated
Natrium3 mg/100 g3215
Chlorid8,3 mg/100 g8.364
Kalium94 mg/100 g94215
Calcium8 mg/100 g8216
Magnesium8 mg/100 g8216
Phosphor9 mg/100 g964
Schwefel— mg/100 g-——
Eisen0,3 mg/100 g0.3217
Zink0,09 mg/100 g0.09218
Iodid— µg/100 g<LOD319
Kupfer54 µg/100 g54220
Mangan40 µg/100 g40221
Fluorid11 µg/100 g1164
Chrom3,8 µg/100 g3.8322
Molybdän— µg/100 g-——
Essigsäure— g/100 g-——
Zitronensäure0,1 g/100 g0.1623
Milchsäure0 g/100 g07—
Äpfelsäure0,3 g/100 g0.3623
Weinsäure— g/100 g-——
Zuckeralkohole, gesamt0,24 g/100 g0.241—POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated
Mannit0,24 g/100 g0.24324
Sorbit— g/100 g<LOD324
Xylit— g/100 g-——
Monosaccharide, gesamt3,82 g/100 g3.821—MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated
Glucose1,2 g/100 g1.2225
Fructose2,56 g/100 g2.56226
Galactose0,06 g/100 g0.065—
Disaccharide, gesamt2,9 g/100 g2.91—DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated
Saccharose2,87 g/100 g2.87327
Maltose0,03 g/100 g0.03327
Lactose0 g/100 g07—
Zucker (Mono- und Disaccharide), gesamt6,72 g/100 g6.721—SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated
Oligosaccharide, verfügbar— g/100 g-——
Stärke (Stärke, Glykogen, Dextrine)— g/100 g<LOD or <LOQ628
Ballaststoffe, niedermolekular— g/100 g-——
Ballaststoffe, hochmolekular0,2 g/100 g0.24—FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated
Ballaststoffe, wasserunlöslich0,1 g/100 g0.14—
Ballaststoffe, wasserlöslich0,1 g/100 g0.14—
Ballaststoffe, hochmolekular, wasserlöslich— g/100 g-——
Ballaststoffe, hochmolekular, wasserunlöslich— g/100 g-——
Fettsäuren, gesättigt, gesamt0,04911 g/100 g0.049111—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)0,00033 g/100 g0.0003333
Fettsäure C15:0 (Pentadecylsäure)— g/100 g-——
Fettsäure C16:0 (Palmitinsäure)0,03529 g/100 g0.0352933
Fettsäure C17:0 (Margarinsäure)— g/100 g<LOD or <LOQ33
Fettsäure C18:0 (Stearinsäure)0,01008 g/100 g0.0100833
Fettsäure C20:0 (Arachinsäure)0,00082 g/100 g0.0008233
Fettsäure C22:0 (Behensäure)0,00015 g/100 g0.0001533
Fettsäure C24:0 (Lignocerinsäure)0,00244 g/100 g0.0024433
Fettsäure, einfach ungesättigt, gesamt0,0502 g/100 g0.05021—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)0,00032 g/100 g0.0003233
Fettsäure C18:1 n-7 cis (Vaccensäure)0,0014 g/100 g0.001433
Fettsäure C18:1 n-9 cis (Ölsäure)0,04814 g/100 g0.0481433
Fettsäure C20:1 n-9 cis (Gondosäure)0,00032 g/100 g0.0003233
Fettsäure C22:1 n-9 cis (Erucasäure)— g/100 g-——
Fettsäuren, mehrfach ungesättigt, gesamt0,059 g/100 g0.0591—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), gesamt0,0173 g/100 g0.01731—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)0,0168 g/100 g0.016833
Fettsäure C18:4 n-3 all-cis (Stearidonsäure)— g/100 g-——
Fettsäure C20:5 n-3 all-cis (Eicosapentaensäure)0 g/100 g07—
Fettsäure C22:5 n-3 all-cis (Docosapentaensäure)— g/100 g-——
Fettsäure C22:6 n-3 all-cis (Docosahexaensäure)0,00053 g/100 g0.0005333
Fettsäuren, mehrfach ungesättigt n-6 (Omega-6), gesamt0,04166 g/100 g0.041661—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)0,04085 g/100 g0.0408533
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)0,00081 g/100 g0.0008133
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 g07—
Aminosäuren, unentbehrlich, gesamt0,176 g/100 g0.1761—AAE9[g] = ILE[g] + LEU[g] + LYS[g] + MET[g] + PHE[g] + THR[g] + TRP[g] + VAL[g]+HIS[g]immer berechnet / always calculated
Alanin0,017 g/100 g0.017629
Arginin0,059 g/100 g0.059629
Asparaginsäure, inklusive Asparagin0,039 g/100 g0.039629
Cystein0,002 g/100 g0.002629
Glutaminsäure, inklusive Glutamin0,063 g/100 g0.063629
Glycin0,01 g/100 g0.01629
Histidin0,006 g/100 g0.006629
Isoleucin0,019 g/100 g0.019629
Leucin0,018 g/100 g0.018629
Lysin0,062 g/100 g0.062629
Methionin0,006 g/100 g0.006629
Phenylalanin0,015 g/100 g0.015629
Prolin0,024 g/100 g0.024629
Serin0,016 g/100 g0.016629
Threonin0,027 g/100 g0.027629
Tryptophan0,007 g/100 g0.007629
Tyrosin0,012 g/100 g0.012629
Valin0,016 g/100 g0.016629
Stickstoff, gesamt0,1 g/100 g0.122
Datenherkunft · Referenz

Datenherkunft

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

Referenz

  1. 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#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
  2. Converted value from: US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019#Converted value from: Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
  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. Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
  5. 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#Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24#Kim, Y.,Giraud, D. W.,Driskell, J. A.; Tocopherol and carotenoid contents of selected Korean fruits and vegetables; Journal of Food Composition and Analysis; 2007; 20#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#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#Charoensiri, R., Kongkachuichai, R., Suknicom, S., Sungpuag, P.; Beta-carotene, lycopene, and alpha-tocopherol contents of selected Thai fruits; Food Chemistry; 2009; 113
  6. 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: Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24
  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#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: Kim, Y.,Giraud, D. W.,Driskell, J. A.; Tocopherol and carotenoid contents of selected Korean fruits and vegetables; Journal of Food Composition and Analysis; 2007; 20#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
  8. 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#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#Kim, Y.,Giraud, D. W.,Driskell, J. A.; Tocopherol and carotenoid contents of selected Korean fruits and vegetables; Journal of Food Composition and Analysis; 2007; 20
  9. 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
  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#Kim, Y.,Giraud, D. W.,Driskell, J. A.; Tocopherol and carotenoid contents of selected Korean fruits and vegetables; Journal of Food Composition and Analysis; 2007; 20#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
  11. Kim, Y.,Giraud, D. W.,Driskell, J. A.; Tocopherol and carotenoid contents of selected Korean fruits and vegetables; Journal of Food Composition and Analysis; 2007; 20#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. 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
  13. Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021#Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
  14. Converted value from: Yon M.,Hyun T.H.; Folate content of foods commonly consumed in Korea measured after trienzyme extraction; Nutrition Research; 2003; 23
  15. 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
  16. 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
  17. 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 2012; 2012#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
  18. 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 2012; 2012#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#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#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
  19. 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
  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#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#Converted value from: BVL; Lebensmittel Monitoring 2012; 2012
  21. 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 2012; 2012#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#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
  22. 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
  23. Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021
  24. 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
  25. 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
  26. 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#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
  27. 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
  28. McCance and Widdowson`s; The Composition of Foods, Seventh Summary Edition; 2015
  29. US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019

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