Orangensaft
Alle Nährwerte beziehen sich auf 100 g.
- Energie (Kilokalorien)
- 41 kcal
- Energie (Kilojoule)
- 173 kJ
- Protein (Nx6,25)
- 0,75 g
- Kohlenhydrate, verfügbar
- 8,5 g
- Ballaststoffe, gesamt
- 0,31 g
Vollständige Nährwerte
138 von 138 Nährstoffen · je 100 g
Kein Nährstoff gefunden.
| Nährstoff | Wert | Originalwert | Datenherkunft | Referenz | BLS-Berechnung |
|---|---|---|---|---|---|
| Energie (Kilojoule) | 173 kJ/100 g | 173 | 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) | 41 kcal/100 g | 41 | 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 | 88,875 g/100 g | 88.875 | 2 | 1 | |
| Protein (Nx6,25) | 0,75 g/100 g | 0.75 | 3 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fett | — g/100 g | <LOD or <LOQ | 3 | 3 | |
| Kohlenhydrate, verfügbar | 8,5 g/100 g | 8.5 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Ballaststoffe, gesamt | 0,31 g/100 g | 0.31 | 3 | 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 | 4 | — | |
| Organische Säuren, gesamt | 0,98 g/100 g | 0.98 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Rohasche | 0,425 g/100 g | 0.425 | 2 | 5 | |
| Vitamin A, Retinol-Äquivalent (RE) | 6 µg/100 g | 6 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, Retinol-Aktivitäts-Äquivalent (RAE) | 3 µg/100 g | 3 | 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 | 14 µg/100 g | 14 | 2 | 6 | |
| Carotinoide, außer Beta-Carotin | 43 µg/100 g | 43 | 2 | 7 | |
| 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) | 0,08 mg/100 g | 0.08 | 2 | 8 | VITE[mg] = TOCPHA[mg] |
| Alpha‑Tocopherol | 0,08 mg/100 g | 0.08 | 2 | 9 | |
| Beta-Tocopherol | — mg/100 g | <LOD | 3 | 10 | |
| Gamma-Tocopherol | 0 mg/100 g | 0 | 2 | 9 | |
| Delta-Tocopherol | 0 mg/100 g | 0 | 2 | 11 | |
| Alpha-Tocotrienol | — mg/100 g | <LOD | 3 | 10 | |
| Vitamin K | 0,06 µg/100 g | 0.06 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (Phyllochinon) | 0,06 µg/100 g | 0.06 | 3 | 12 | |
| Vitamin K2 (Menachinone) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B1 (Thiamin) | 0,068 mg/100 g | 0.068 | 4 | — | |
| Vitamin B2 (Riboflavin) | 0,008 mg/100 g | 0.008 | 4 | — | |
| Niacin-Äquivalent | 0,437 mg/100 g | 0.437 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 0,4 mg/100 g | 0.4 | 3 | 2 | |
| Pantothensäure | 0,17 mg/100 g | 0.17 | 3 | 3 | |
| Vitamin B6 | 27,5 µg/100 g | 27.5 | 4 | — | |
| Biotin | 0,7 µg/100 g | 0.7 | 3 | 3 | |
| Folat-Äquivalent | 19 µg/100 g | 19 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folat | 19 µg/100 g | 19 | 2 | 13 | |
| Folsäure, synthetisch | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B12 (Cobalamine) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin C | 39,9 mg/100 g | 39.9 | 4 | — | |
| Salz (Natriumchlorid) | 0,005 g/100 g | 0.005 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Natrium | 2 mg/100 g | 2 | 2 | 14 | |
| Chlorid | — mg/100 g | - | — | — | |
| Kalium | 137 mg/100 g | 137 | 2 | 15 | |
| Calcium | 20 mg/100 g | 20 | 2 | 16 | |
| Magnesium | 10 mg/100 g | 10 | 2 | 17 | |
| Phosphor | 16 mg/100 g | 16 | 6 | 18 | |
| Schwefel | — mg/100 g | - | — | — | |
| Eisen | 0,1 mg/100 g | 0.1 | 2 | 19 | |
| Zink | 0,03 mg/100 g | 0.03 | 2 | 20 | |
| Iodid | 1 µg/100 g | 1 | 2 | 21 | |
| Kupfer | 24 µg/100 g | 24 | 2 | 22 | |
| Mangan | 20 µg/100 g | 20 | 2 | 23 | |
| Fluorid | — µg/100 g | - | — | — | |
| Chrom | 1 µg/100 g | 1 | 2 | 24 | |
| Molybdän | 0,72 µg/100 g | 0.72 | 2 | 25 | |
| Essigsäure | — g/100 g | - | — | — | |
| Zitronensäure | 0,82 g/100 g | 0.82 | 6 | 26 | |
| Milchsäure | — g/100 g | - | — | — | |
| Äpfelsäure | 0,16 g/100 g | 0.16 | 6 | 26 | |
| Weinsäure | — g/100 g | - | — | — | |
| Zuckeralkohole, gesamt | — g/100 g | - | — | — | POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated |
| Mannit | — g/100 g | - | — | — | |
| Sorbit | — g/100 g | - | — | — | |
| Xylit | — g/100 g | - | — | — | |
| Monosaccharide, gesamt | 4,63 g/100 g | 4.63 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 2,255 g/100 g | 2.255 | 4 | — | |
| Fructose | 2,375 g/100 g | 2.375 | 4 | — | |
| Galactose | — g/100 g | - | — | — | |
| Disaccharide, gesamt | 3,87 g/100 g | 3.87 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Saccharose | 3,87 g/100 g | 3.87 | 4 | — | |
| Maltose | 0 g/100 g | 0 | 2 | 27 | |
| Lactose | — g/100 g | <LOD or <LOQ | 3 | 3 | |
| Zucker (Mono- und Disaccharide), gesamt | 8,5 g/100 g | 8.5 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharide, verfügbar | — g/100 g | - | — | — | |
| Stärke (Stärke, Glykogen, Dextrine) | — g/100 g | <LOD or <LOQ | 6 | 28 | |
| Ballaststoffe, niedermolekular | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular | 0,31 g/100 g | 0.31 | 3 | 4 | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Ballaststoffe, wasserunlöslich | 0,03 g/100 g | 0.03 | 3 | 29 | |
| Ballaststoffe, wasserlöslich | 0,28 g/100 g | 0.28 | 3 | 29 | |
| Ballaststoffe, hochmolekular, wasserlöslich | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular, wasserunlöslich | — g/100 g | - | — | — | |
| Fettsäuren, gesättigt, gesamt | 0 g/100 g | 0 | 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 | 7 | — | |
| Fettsäure C6:0 (Capronsäure) | 0 g/100 g | 0 | 7 | — | |
| Fettsäure C8:0 (Caprylsäure) | 0 g/100 g | 0 | 7 | — | |
| Fettsäure C10:0 (Caprinsäure) | 0 g/100 g | 0 | 7 | — | |
| Fettsäure C12:0 (Laurinsäure) | 0 g/100 g | 0 | 7 | — | |
| Fettsäure C14:0 (Myristinsäure) | 0 g/100 g | 0 | 7 | — | |
| Fettsäure C15:0 (Pentadecylsäure) | 0 g/100 g | 0 | 7 | — | |
| Fettsäure C16:0 (Palmitinsäure) | 0 g/100 g | 0 | 7 | — | |
| Fettsäure C17:0 (Margarinsäure) | 0 g/100 g | 0 | 7 | — | |
| Fettsäure C18:0 (Stearinsäure) | 0 g/100 g | 0 | 7 | — | |
| Fettsäure C20:0 (Arachinsäure) | 0 g/100 g | 0 | 7 | — | |
| Fettsäure C22:0 (Behensäure) | 0 g/100 g | 0 | 7 | — | |
| Fettsäure C24:0 (Lignocerinsäure) | 0 g/100 g | 0 | 7 | — | |
| 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) | 0 g/100 g | 0 | 7 | — | |
| Fettsäure C16:1 n-7 cis (Palmitoleinsäure) | 0 g/100 g | 0 | 7 | — | |
| Fettsäure C18:1 n-7 cis (Vaccensäure) | 0 g/100 g | 0 | 7 | — | |
| Fettsäure C18:1 n-9 cis (Ölsäure) | 0 g/100 g | 0 | 7 | — | |
| Fettsäure C20:1 n-9 cis (Gondosäure) | 0 g/100 g | 0 | 7 | — | |
| Fettsäure C22:1 n-9 cis (Erucasäure) | 0 g/100 g | 0 | 7 | — | |
| 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) | 0 g/100 g | 0 | 7 | — | |
| Fettsäure C18:4 n-3 all-cis (Stearidonsäure) | 0 g/100 g | 0 | 7 | — | |
| 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 | 7 | — | |
| Fettsäure C22:6 n-3 all-cis (Docosahexaensäure) | 0 g/100 g | 0 | 5 | — | |
| Fettsäuren, mehrfach ungesättigt n-6 (Omega-6), gesamt | 0 g/100 g | 0 | 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 g/100 g | 0 | 7 | — | |
| Fettsäure C18:2 n-7 cis 9, trans 11 (konjugierte Linolsäure) | 0 g/100 g | 0 | 7 | — | |
| Fettsäure C18:3 n-6 all-cis (Gamma-Linolensäure) | 0 g/100 g | 0 | 7 | — | |
| Fettsäure C20:2 n-6 all-cis (Eicosadiensäure) | 0 g/100 g | 0 | 7 | — | |
| Fettsäure C20:3 n-6 all-cis (Dihomogamma-Linolensäure) | 0 g/100 g | 0 | 7 | — | |
| Fettsäure C20:4 n-6 all-cis (Arachidonsäure) | 0 g/100 g | 0 | 7 | — | |
| Fettsäuren, sonstige | 0 g/100 g | 0 | 7 | — | |
| Cholesterin | 0 mg/100 g | 0 | 5 | — | |
| Aminosäuren, unentbehrlich, gesamt | 0,062 g/100 g | 0.062 | 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 | 0,015 g/100 g | 0.015 | 6 | 18 | |
| Arginin | 0,044 g/100 g | 0.044 | 6 | 18 | |
| Asparaginsäure, inklusive Asparagin | 0,069 g/100 g | 0.069 | 6 | 18 | |
| Cystein | 0,0044 g/100 g | 0.0044 | 6 | 18 | |
| Glutaminsäure, inklusive Glutamin | 0,031 g/100 g | 0.031 | 6 | 18 | |
| Glycin | 0,0088 g/100 g | 0.0088 | 6 | 18 | |
| Histidin | 0,0033 g/100 g | 0.0033 | 6 | 18 | |
| Isoleucin | 0,0066 g/100 g | 0.0066 | 6 | 18 | |
| Leucin | 0,012 g/100 g | 0.012 | 6 | 18 | |
| Lysin | 0,0088 g/100 g | 0.0088 | 6 | 18 | |
| Methionin | 0,0033 g/100 g | 0.0033 | 6 | 18 | |
| Phenylalanin | 0,0077 g/100 g | 0.0077 | 6 | 18 | |
| Prolin | 0,041 g/100 g | 0.041 | 6 | 18 | |
| Serin | 0,012 g/100 g | 0.012 | 6 | 18 | |
| Threonin | 0,0077 g/100 g | 0.0077 | 6 | 18 | |
| Tryptophan | 0,0022 g/100 g | 0.0022 | 6 | 18 | |
| Tyrosin | 0,0033 g/100 g | 0.0033 | 6 | 18 | |
| Valin | 0,0099 g/100 g | 0.0099 | 6 | 18 | |
| Stickstoff, gesamt | 0,12 g/100 g | 0.12 | 3 | 2 |
Datenherkunft · Referenz
Datenherkunft
- Formelberechnung
- Aggregation
- Literatur
- Analyse
- Logische Null
- Nährstoffdatenbank
- Musterberechnung
Referenz
- Health, D. o; Nutrient analysis of fruit and vegetables; 2013#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: Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- Converted value from: 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
- Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- Converted value from: Meléndez-Martínez, A. J., et al.; Provitamin A carotenoids and ascorbic acid contents of the different types of orange juices marketed in Spain; Food Chemistry; 2007; 101; 1#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#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: Health, D. o; Nutrient analysis of fruit and vegetables; 2013#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: Meléndez-Martínez, A. J., et al.; Provitamin A carotenoids and ascorbic acid contents of the different types of orange juices marketed in Spain; Food Chemistry; 2007; 101; 1
- 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
- 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
- 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
- Bolton-Smith C;Price RJG;Fenton ST;Harrington DJ;Shearer MJ; Compilation of a provisional UK database for the phylloquinone (vitamin K1) content of foods; British Journal of Nutrition; 2000; 4
- Rychlik,M.; Revised folate content of foods determined by stable isotope dilution assays; Journal of Food Composition and Analysis; 2004; 17#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Freisleben, A.; Schieberle, P.; Rychlik, M.; Specific and sensitive quantification of folate vitamers in foods by stable isotope dilution assays using high-performance liquid chromatography-tandem mass spectrometry; Analytical and Bioanalytical Chemistry; 2003; 376#Vahteristo L., Lehikoinen K., Ollilainen V. and Varo P.; Application of an HPLC assay for the determination of folate derivatives in some vegetables, fruits and berries consumed in Finland; Food Chemistry; 1997; 59; 4#Konings, E. J. M., et al.; Folate intake of the Dutch population according to newly established liquid chromatography data for foods; American Journal of Clinical Nutrition; 2001; 73
- Converted value from: Tormen, L., et al.; Rapid assessment of metal contamination in commercial fruit juices by inductively coupled mass spectrometry after a simple dilution.; Journal of Food Composition and Analysis; 2011; 24; 1#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#Dehelean, A., Magdas, D. A.; Analysis of mineral and heavy metal content of some commercial fruit juices by inductively coupled plasma mass spectrometry; The Scientific World Journal; 2013#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
- 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#Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980#Converted value from: Harmankaya, Mustafa et al.; Comparative evaluation of some macro- and micro-element and heavy metal contents in commercial fruit juices; Environmental Monitoring and Assessment; 2012; 184; 9#Dehelean, A., Magdas, D. A.; Analysis of mineral and heavy metal content of some commercial fruit juices by inductively coupled plasma mass spectrometry; The Scientific World Journal; 2013#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
- 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#Converted value from: Harmankaya, Mustafa et al.; Comparative evaluation of some macro- and micro-element and heavy metal contents in commercial fruit juices; Environmental Monitoring and Assessment; 2012; 184; 9#Converted value from: Tormen, L., et al.; Rapid assessment of metal contamination in commercial fruit juices by inductively coupled mass spectrometry after a simple dilution.; Journal of Food Composition and Analysis; 2011; 24; 1#Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980#Dehelean, A., Magdas, D. A.; Analysis of mineral and heavy metal content of some commercial fruit juices by inductively coupled plasma mass spectrometry; The Scientific World Journal; 2013#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- 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: Szymczycha-Madeja A, Welna M; Evaluation of a simple and fast method for the multi-elemental analysis in commercial fruit juice samples using atomic emission spectrometry.; Food Chemistry; 2013; 141; 4#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Dehelean, A., Magdas, D. A.; Analysis of mineral and heavy metal content of some commercial fruit juices by inductively coupled plasma mass spectrometry; The Scientific World Journal; 2013#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#Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980#Converted value from: Harmankaya, Mustafa et al.; Comparative evaluation of some macro- and micro-element and heavy metal contents in commercial fruit juices; Environmental Monitoring and Assessment; 2012; 184; 9
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- 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#Converted value from: Szymczycha-Madeja A, Welna M; Evaluation of a simple and fast method for the multi-elemental analysis in commercial fruit juice samples using atomic emission spectrometry.; Food Chemistry; 2013; 141; 4#Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980#Converted value from: BVL; Lebensmittel Monitoring 2012; 2012#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Converted value from: Harmankaya, Mustafa et al.; Comparative evaluation of some macro- and micro-element and heavy metal contents in commercial fruit juices; Environmental Monitoring and Assessment; 2012; 184; 9#Converted value from: Tormen, L., et al.; Rapid assessment of metal contamination in commercial fruit juices by inductively coupled mass spectrometry after a simple dilution.; Journal of Food Composition and Analysis; 2011; 24; 1
- Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Converted value from: BVL; Lebensmittel Monitoring 2004; 2004#Converted value from: BVL; Lebensmittel Monitoring 2012; 2012#Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980#Converted value from: Harmankaya, Mustafa et al.; Comparative evaluation of some macro- and micro-element and heavy metal contents in commercial fruit juices; Environmental Monitoring and Assessment; 2012; 184; 9#Dehelean, A., Magdas, D. A.; Analysis of mineral and heavy metal content of some commercial fruit juices by inductively coupled plasma mass spectrometry; The Scientific World Journal; 2013#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#Converted value from: Szymczycha-Madeja A, Welna M; Evaluation of a simple and fast method for the multi-elemental analysis in commercial fruit juice samples using atomic emission spectrometry.; Food Chemistry; 2013; 141; 4#Converted value from: Tormen, L., et al.; Rapid assessment of metal contamination in commercial fruit juices by inductively coupled mass spectrometry after a simple dilution.; Journal of Food Composition and Analysis; 2011; 24; 1#Converted value from: BVL; Lebensmittel Monitoring 2009; 2009
- 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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Rasmussen, L. B.,Larsen, E. H.,Ovesen, L.; Iodine content in drinking water and other beverages in Denmark; European Journal of Clinical Nutrition; 2000; 54
- Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980#Converted value from: BVL; Lebensmittel Monitoring 2004; 2004#Converted value from: BVL; Lebensmittel Monitoring 2009; 2009#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: III. Copper, Manganese, Selenium, and Iodine; Journal of Food Composition and Analysis; 1995#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Converted value from: Tormen, L., et al.; Rapid assessment of metal contamination in commercial fruit juices by inductively coupled mass spectrometry after a simple dilution.; Journal of Food Composition and Analysis; 2011; 24; 1#Converted value from: Harmankaya, Mustafa et al.; Comparative evaluation of some macro- and micro-element and heavy metal contents in commercial fruit juices; Environmental Monitoring and Assessment; 2012; 184; 9
- Converted value from: Anastácio, M. et al.; Determination of trace metals in fruit juices in the Portuguese market.; Toxicology Reports; 2018; 5#Converted value from: Tormen, L., et al.; Rapid assessment of metal contamination in commercial fruit juices by inductively coupled mass spectrometry after a simple dilution.; Journal of Food Composition and Analysis; 2011; 24; 1#Converted value from: Harmankaya, Mustafa et al.; Comparative evaluation of some macro- and micro-element and heavy metal contents in commercial fruit juices; Environmental Monitoring and Assessment; 2012; 184; 9#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Converted value from: BVL; Lebensmittel Monitoring 2012; 2012#Converted value from: BVL; Lebensmittel Monitoring 2009; 2009#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#Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980
- Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980#Converted value from: BVL; Lebensmittel Monitoring 2009; 2009#Converted value from: Garcı́a, E. M., et al.; Chrom levels in potable water, fruit juices and soft drinks: influence on dietary intake; Science of The Total Environment; 1999; 241; 1#Converted value from: Anastácio, M. et al.; Determination of trace metals in fruit juices in the Portuguese market.; Toxicology Reports; 2018; 5
- Converted value from: Tormen, L., et al.; Rapid assessment of metal contamination in commercial fruit juices by inductively coupled mass spectrometry after a simple dilution.; Journal of Food Composition and Analysis; 2011; 24; 1#Converted value from: Harmankaya, Mustafa et al.; Comparative evaluation of some macro- and micro-element and heavy metal contents in commercial fruit juices; Environmental Monitoring and Assessment; 2012; 184; 9
- Leibniz-Institut für Lebensmittel-Systembiologie; SFK Online Version; 2016
- 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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- McCance and Widdowson`s; The Composition of Foods, Seventh Summary Edition; 2015
- 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
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.