Zitrone roh
Alle Nährwerte beziehen sich auf 100 g.
- Energie (Kilokalorien)
- 40 kcal
- Energie (Kilojoule)
- 170 kJ
- Protein (Nx6,25)
- 0,7 g
- Fett
- 0,4 g
- Kohlenhydrate, verfügbar
- 3,16 g
- Ballaststoffe, gesamt
- 1,29 g
Vollständige Nährwerte
138 von 138 Nährstoffen · je 100 g
Kein Nährstoff gefunden.
| Nährstoff | Wert | Originalwert | Datenherkunft | Referenz | BLS-Berechnung |
|---|---|---|---|---|---|
| Energie (Kilojoule) | 170 kJ/100 g | 170 | 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) | 40 kcal/100 g | 40 | 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 | 87,667 g/100 g | 87.667 | 2 | 1 | |
| Protein (Nx6,25) | 0,7 g/100 g | 0.7 | 3 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fett | 0,4 g/100 g | 0.4 | 2 | 3 | |
| Kohlenhydrate, verfügbar | 3,16 g/100 g | 3.16 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Ballaststoffe, gesamt | 1,29 g/100 g | 1.29 | 4 | 4 | FIBT[g]=FIBHMW[g]+FIBLMW[g] OR
FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated |
| Alkohol (Ethanol) | 0,021 g/100 g | 0.021 | 5 | — | |
| Organische Säuren, gesamt | 6,01 g/100 g | 6.01 | 3 | 5 | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Rohasche | 0,5 g/100 g | 0.5 | 3 | 6 | |
| Vitamin A, Retinol-Äquivalent (RE) | 1 µg/100 g | 1 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, Retinol-Aktivitäts-Äquivalent (RAE) | 0 µg/100 g | 0 | 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 | 2 µg/100 g | 2 | 2 | 7 | |
| Carotinoide, außer Beta-Carotin | 8 µg/100 g | 8 | 2 | 8 | |
| 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) | 0,725 mg/100 g | 0.725 | 5 | — | VITE[mg] = TOCPHA[mg] |
| Alpha‑Tocopherol | 0,725 mg/100 g | 0.725 | 5 | — | |
| Beta-Tocopherol | 0 mg/100 g | 0 | 5 | — | |
| Gamma-Tocopherol | 0 mg/100 g | 0 | 5 | — | |
| Delta-Tocopherol | 0 mg/100 g | 0 | 5 | — | |
| Alpha-Tocotrienol | 0 mg/100 g | 0 | 5 | — | |
| Vitamin K | 0,2 µg/100 g | 0.2 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (Phyllochinon) | 0,2 µg/100 g | 0.2 | 3 | 9 | |
| Vitamin K2 (Menachinone) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin B1 (Thiamin) | 0,051 mg/100 g | 0.051 | 3 | 6 | |
| Vitamin B2 (Riboflavin) | 0,02 mg/100 g | 0.02 | 3 | 6 | |
| Niacin-Äquivalent | 0,237 mg/100 g | 0.237 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 0,17 mg/100 g | 0.17 | 3 | 6 | |
| Pantothensäure | 0,27 mg/100 g | 0.27 | 3 | 6 | |
| Vitamin B6 | 60 µg/100 g | 60 | 3 | 6 | |
| Biotin | 1 µg/100 g | 1 | 5 | — | |
| Folat-Äquivalent | 6,3 µg/100 g | 6.3 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folat | 6,3 µg/100 g | 6.3 | 3 | 6 | |
| Folsäure, synthetisch | 0 µg/100 g | 0 | 6 | — | |
| Vitamin B12 (Cobalamine) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin C | 50,675 mg/100 g | 50.675 | 3 | 6 | |
| Salz (Natriumchlorid) | 0,01 g/100 g | 0.01 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Natrium | 4 mg/100 g | 4 | 2 | 10 | |
| Chlorid | 4,5 mg/100 g | 4.5 | 3 | 6 | |
| Kalium | 204 mg/100 g | 204 | 2 | 10 | |
| Calcium | 32 mg/100 g | 32 | 2 | 11 | |
| Magnesium | 9 mg/100 g | 9 | 2 | 11 | |
| Phosphor | 16 mg/100 g | 16 | 3 | 6 | |
| Schwefel | — mg/100 g | - | — | — | |
| Eisen | 0,15 mg/100 g | 0.15 | 2 | 10 | |
| Zink | 0,1 mg/100 g | 0.1 | 2 | 12 | |
| Iodid | 1,6 µg/100 g | 1.6 | 3 | 6 | |
| Kupfer | 64 µg/100 g | 64 | 2 | 13 | |
| Mangan | 30 µg/100 g | 30 | 2 | 13 | |
| Fluorid | 10 µg/100 g | 10 | 3 | 6 | |
| Chrom | 1 µg/100 g | 1 | 5 | — | |
| Molybdän | 0 µg/100 g | 0 | 5 | — | |
| Essigsäure | — g/100 g | - | — | — | |
| Zitronensäure | 4,7 g/100 g | 4.7 | 2 | 14 | |
| Milchsäure | 0 g/100 g | 0 | 6 | — | |
| Äpfelsäure | 0,2 g/100 g | 0.2 | — | — | |
| 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 | 0 g/100 g | 0 | 5 | — | |
| Sorbit | 0 g/100 g | 0 | 5 | — | |
| Xylit | — g/100 g | - | — | — | |
| Monosaccharide, gesamt | 2,75 g/100 g | 2.75 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 1,4 g/100 g | 1.4 | 3 | 6 | |
| Fructose | 1,35 g/100 g | 1.35 | 3 | 6 | |
| Galactose | — g/100 g | - | — | — | |
| Disaccharide, gesamt | 0,41 g/100 g | 0.41 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Saccharose | 0,41 g/100 g | 0.41 | 3 | 6 | |
| Maltose | 0 g/100 g | 0 | 5 | — | |
| Lactose | 0 g/100 g | 0 | 6 | — | |
| Zucker (Mono- und Disaccharide), gesamt | 3,16 g/100 g | 3.16 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharide, verfügbar | — g/100 g | - | — | — | |
| Stärke (Stärke, Glykogen, Dextrine) | 0 g/100 g | 0 | 5 | — | |
| Ballaststoffe, niedermolekular | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular | 1,29 g/100 g | 1.29 | 4 | 4 | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Ballaststoffe, wasserunlöslich | 0,86 g/100 g | 0.86 | 4 | 15 | |
| Ballaststoffe, wasserlöslich | 0,43 g/100 g | 0.43 | 4 | 15 | |
| Ballaststoffe, hochmolekular, wasserlöslich | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular, wasserunlöslich | — g/100 g | - | — | — | |
| Fettsäuren, gesättigt, gesamt | 0,131 g/100 g | 0.131 | 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) | 0,0034 g/100 g | 0.0034 | 3 | 6 | |
| Fettsäure C15:0 (Pentadecylsäure) | — g/100 g | - | — | — | |
| Fettsäure C16:0 (Palmitinsäure) | 0,121 g/100 g | 0.121 | 3 | 6 | |
| Fettsäure C17:0 (Margarinsäure) | — g/100 g | - | — | — | |
| Fettsäure C18:0 (Stearinsäure) | 0,0067 g/100 g | 0.0067 | 3 | 6 | |
| 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 | 0,038 g/100 g | 0.038 | 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) | 0,0034 g/100 g | 0.0034 | 3 | 6 | |
| Fettsäure C18:1 n-7 cis (Vaccensäure) | — g/100 g | - | — | — | |
| Fettsäure C18:1 n-9 cis (Ölsäure) | 0,035 g/100 g | 0.035 | 3 | 6 | |
| Fettsäure C20:1 n-9 cis (Gondosäure) | — g/100 g | - | — | — | |
| Fettsäure C22:1 n-9 cis (Erucasäure) | — g/100 g | - | — | — | |
| Fettsäuren, mehrfach ungesättigt, gesamt | 0,307 g/100 g | 0.307 | 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 | 0,09 g/100 g | 0.09 | 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) | 0,09 g/100 g | 0.09 | 3 | 6 | |
| 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 g/100 g | 0 | 6 | — | |
| Fettsäuren, mehrfach ungesättigt n-6 (Omega-6), gesamt | 0,217 g/100 g | 0.217 | 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) | 0,217 g/100 g | 0.217 | 3 | 6 | |
| 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 | - | — | — | |
| Cholesterin | 0 mg/100 g | 0 | 6 | — | |
| Aminosäuren, unentbehrlich, gesamt | 0,156 g/100 g | 0.156 | 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 | 0,041 g/100 g | 0.041 | 3 | 6 | |
| Arginin | 0,042 g/100 g | 0.042 | 3 | 6 | |
| Asparaginsäure, inklusive Asparagin | 0,096 g/100 g | 0.096 | 3 | 6 | |
| Cystein | 0,009 g/100 g | 0.009 | 3 | 6 | |
| Glutaminsäure, inklusive Glutamin | 0,08 g/100 g | 0.08 | 3 | 6 | |
| Glycin | 0,067 g/100 g | 0.067 | 3 | 6 | |
| Histidin | 0,01 g/100 g | 0.01 | 3 | 6 | |
| Isoleucin | 0,019 g/100 g | 0.019 | 3 | 6 | |
| Leucin | 0,018 g/100 g | 0.018 | 3 | 6 | |
| Lysin | 0,035 g/100 g | 0.035 | 3 | 6 | |
| Methionin | 0,01 g/100 g | 0.01 | 3 | 6 | |
| Phenylalanin | 0,025 g/100 g | 0.025 | 3 | 6 | |
| Prolin | 0,037 g/100 g | 0.037 | 3 | 6 | |
| Serin | 0,019 g/100 g | 0.019 | 3 | 6 | |
| Threonin | 0,01 g/100 g | 0.01 | 3 | 6 | |
| Tryptophan | 0,004 g/100 g | 0.004 | 3 | 6 | |
| Tyrosin | 0,014 g/100 g | 0.014 | 3 | 6 | |
| Valin | 0,025 g/100 g | 0.025 | 3 | 6 | |
| Stickstoff, gesamt | 0,112 g/100 g | 0.112 | 3 | 2 |
Datenherkunft · Referenz
Datenherkunft
- Formelberechnung
- Aggregation
- Nährstoffdatenbank
- Literatur
- Übernommener Wert
- Logische Null
Referenz
- Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4#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#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: 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#US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019
- Converted value from: Gorinstein, S., Martı́n-Belloso, O., Park, Y., Haruenkit, R., Lojek, A., Ĉı́ž, M., Caspi, A., Libman, I., Trakhtenberg, S.,; Comparison of some biochemical characteristics of different citrus fruits; Food Chemistry; 2001; 74
- Agence nationale de sécurité sanitaire (Anses); Ciqual French food composition table; 2020
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- 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#Müller H; Determination of the carotenoid content in selected vegetables and fruit by HPLC and photodiode array detection; Zeitschrift für Lebensmittel-Untersuchung und -Forschung; 1997; 204#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: 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: Müller H; Determination of the carotenoid content in selected vegetables and fruit by HPLC and photodiode array detection; Zeitschrift für Lebensmittel-Untersuchung und -Forschung; 1997; 204
- Leibniz-Institut für Lebensmittel-Systembiologie; SFK Online Version; 2016
- 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
- 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
- Converted value from: BVL; Lebensmittel Monitoring 2017; 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#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#Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4#Terrés, C, Navarro, M, Martín-Lagos, F, Giménez, R, López, H, López, MC; Zinc levels in foods from southeastern Spain: relationship to daily dietary intake; Food Additives and Contaminants; 2001; 8; 18
- Converted value from: BVL; Lebensmittel Monitoring 2017; 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
- National Food Institute; Food data (frida.fooddata.dk), version 4.2; 2022#Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 9
- Gorinstein, S., Martı́n-Belloso, O., Park, Y., Haruenkit, R., Lojek, A., Ĉı́ž, M., Caspi, A., Libman, I., Trakhtenberg, S.,; Comparison of some biochemical characteristics of different citrus fruits; Food Chemistry; 2001; 74
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.