Mandarine roh
Alle Nährwerte beziehen sich auf 100 g.
- Energie (Kilokalorien)
- 53 kcal
- Energie (Kilojoule)
- 223 kJ
- Protein (Nx6,25)
- 1 g
- Fett
- 0,3 g
- Kohlenhydrate, verfügbar
- 10,1 g
- Ballaststoffe, gesamt
- 1,12 g
Vollständige Nährwerte
138 von 138 Nährstoffen · je 100 g
Kein Nährstoff gefunden.
| Nährstoff | Wert | Originalwert | Datenherkunft | Referenz | BLS-Berechnung |
|---|---|---|---|---|---|
| Energie (Kilojoule) | 223 kJ/100 g | 223 | 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) | 53 kcal/100 g | 53 | 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 | 87,3 g/100 g | 87.3 | 2 | 1 | |
| Protein (Nx6,25) | 1 g/100 g | 1 | 2 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fett | 0,3 g/100 g | 0.3 | 3 | 3 | |
| Kohlenhydrate, verfügbar | 10,1 g/100 g | 10.1 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Ballaststoffe, gesamt | 1,12 g/100 g | 1.12 | 2 | 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 | 1,08 g/100 g | 1.08 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Rohasche | 0,4 g/100 g | 0.4 | 2 | 5 | |
| Vitamin A, Retinol-Äquivalent (RE) | 140 µg/100 g | 140 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, Retinol-Aktivitäts-Äquivalent (RAE) | 70 µg/100 g | 70 | 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 | 101 µg/100 g | 101 | 6 | 6 | |
| Carotinoide, außer Beta-Carotin | 1 484 µg/100 g | 1484 | 6 | 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) | 0,15 mg/100 g | 0.15 | 6 | 8 | VITE[mg] = TOCPHA[mg] |
| Alpha‑Tocopherol | 0,15 mg/100 g | 0.15 | 6 | 9 | |
| Beta-Tocopherol | — mg/100 g | <LOD | 2 | 10 | |
| Gamma-Tocopherol | 0 mg/100 g | 0 | 6 | 11 | |
| Delta-Tocopherol | 0 mg/100 g | 0 | 6 | 9 | |
| Alpha-Tocotrienol | — mg/100 g | <LOD | 2 | 10 | |
| Vitamin K | 0,1 µg/100 g | 0.1 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (Phyllochinon) | 0,1 µg/100 g | 0.1 | 4 | — | |
| Vitamin K2 (Menachinone) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B1 (Thiamin) | 0,006 mg/100 g | 0.006 | 2 | 12 | |
| Vitamin B2 (Riboflavin) | 0,03 mg/100 g | 0.03 | 3 | 3 | |
| Niacin-Äquivalent | 0,267 mg/100 g | 0.267 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 0,2 mg/100 g | 0.2 | 3 | 3 | |
| Pantothensäure | 0,27 mg/100 g | 0.27 | 4 | — | |
| Vitamin B6 | 23 µg/100 g | 23 | 3 | 3 | |
| Biotin | — µg/100 g | <LOD or <LOQ | 3 | 3 | |
| Folat-Äquivalent | 18 µg/100 g | 18 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folat | 18 µg/100 g | 18 | 6 | 13 | |
| Folsäure, synthetisch | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B12 (Cobalamine) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin C | 30 mg/100 g | 30 | 3 | 3 | |
| Salz (Natriumchlorid) | 0,0072 g/100 g | 0.0072 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Natrium | 2,9 mg/100 g | 2.9 | 2 | 1 | |
| Chlorid | 4 mg/100 g | 4 | 3 | 3 | |
| Kalium | 140 mg/100 g | 140 | 6 | 14 | |
| Calcium | 26 mg/100 g | 26 | 6 | 14 | |
| Magnesium | 11 mg/100 g | 11 | 6 | 15 | |
| Phosphor | 20 mg/100 g | 20 | 3 | 3 | |
| Schwefel | — mg/100 g | - | — | — | |
| Eisen | 0,158 mg/100 g | 0.158 | 6 | 14 | |
| Zink | 0,07 mg/100 g | 0.07 | 6 | 16 | |
| Iodid | 0,8 µg/100 g | 0.8 | 3 | 3 | |
| Kupfer | 52 µg/100 g | 52 | 6 | 17 | |
| Mangan | 40 µg/100 g | 40 | 6 | 18 | |
| Fluorid | 10 µg/100 g | 10 | 3 | 3 | |
| Chrom | 1 µg/100 g | 1 | 2 | 5 | |
| Molybdän | 0 µg/100 g | 0 | 4 | — | |
| Essigsäure | — g/100 g | - | — | — | |
| Zitronensäure | 0,991 g/100 g | 0.991 | 4 | — | |
| Milchsäure | 0 g/100 g | 0 | 5 | — | |
| Äpfelsäure | 0,089 g/100 g | 0.089 | 4 | — | |
| 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 | 4 | — | |
| Sorbit | 0 g/100 g | 0 | 4 | — | |
| Xylit | — g/100 g | - | — | — | |
| Monosaccharide, gesamt | 3 g/100 g | 3 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 1,7 g/100 g | 1.7 | 3 | 3 | |
| Fructose | 1,3 g/100 g | 1.3 | 3 | 3 | |
| Galactose | — g/100 g | - | — | — | |
| Disaccharide, gesamt | 7,1 g/100 g | 7.1 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Saccharose | 7,1 g/100 g | 7.1 | 3 | 3 | |
| Maltose | — g/100 g | <LOD or <LOQ | 3 | 19 | |
| Lactose | 0 g/100 g | 0 | 5 | — | |
| Zucker (Mono- und Disaccharide), gesamt | 10,1 g/100 g | 10.1 | 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 | 3 | 19 | |
| Ballaststoffe, niedermolekular | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular | 1,12 g/100 g | 1.12 | 2 | 4 | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Ballaststoffe, wasserunlöslich | 1 g/100 g | 1 | 2 | 20 | |
| Ballaststoffe, wasserlöslich | 0,12 g/100 g | 0.12 | 2 | 20 | |
| Ballaststoffe, hochmolekular, wasserlöslich | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular, wasserunlöslich | — g/100 g | - | — | — | |
| Fettsäuren, gesättigt, gesamt | 0,042 g/100 g | 0.042 | 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) | 0,001 g/100 g | 0.001 | 7 | — | |
| Fettsäure C14:0 (Myristinsäure) | 0,001 g/100 g | 0.001 | 7 | — | |
| Fettsäure C15:0 (Pentadecylsäure) | — g/100 g | - | — | — | |
| Fettsäure C16:0 (Palmitinsäure) | 0,036 g/100 g | 0.036 | 7 | — | |
| Fettsäure C17:0 (Margarinsäure) | — g/100 g | - | — | — | |
| Fettsäure C18:0 (Stearinsäure) | 0,004 g/100 g | 0.004 | 7 | — | |
| 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 | 0,083 g/100 g | 0.083 | 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) | 0,013 g/100 g | 0.013 | 7 | — | |
| Fettsäure C18:1 n-7 cis (Vaccensäure) | — g/100 g | - | — | — | |
| Fettsäure C18:1 n-9 cis (Ölsäure) | 0,068 g/100 g | 0.068 | 7 | — | |
| Fettsäure C20:1 n-9 cis (Gondosäure) | 0,002 g/100 g | 0.002 | 7 | — | |
| Fettsäure C22:1 n-9 cis (Erucasäure) | — g/100 g | - | — | — | |
| Fettsäuren, mehrfach ungesättigt, gesamt | 0,114 g/100 g | 0.114 | 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 | 0,038 g/100 g | 0.038 | 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) | 0,038 g/100 g | 0.038 | 7 | — | |
| Fettsäure C18:4 n-3 all-cis (Stearidonsäure) | — g/100 g | - | — | — | |
| Fettsäure C20:5 n-3 all-cis (Eicosapentaensäure) | 0 g/100 g | 0 | 5 | — | |
| Fettsäure C22:5 n-3 all-cis (Docosapentaensäure) | — g/100 g | - | — | — | |
| Fettsäure C22:6 n-3 all-cis (Docosahexaensäure) | 0 g/100 g | 0 | 5 | — | |
| Fettsäuren, mehrfach ungesättigt n-6 (Omega-6), gesamt | 0,076 g/100 g | 0.076 | 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) | 0,076 g/100 g | 0.076 | 7 | — | |
| 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 | 5 | — | |
| Aminosäuren, unentbehrlich, gesamt | 0,161 g/100 g | 0.161 | 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 | 0,043 g/100 g | 0.043 | 3 | 3 | |
| Arginin | 0,044 g/100 g | 0.044 | 3 | 3 | |
| Asparaginsäure, inklusive Asparagin | 0,096 g/100 g | 0.096 | 3 | 3 | |
| Cystein | 0,009 g/100 g | 0.009 | 3 | 3 | |
| Glutaminsäure, inklusive Glutamin | 0,086 g/100 g | 0.086 | 3 | 3 | |
| Glycin | 0,07 g/100 g | 0.07 | 3 | 3 | |
| Histidin | 0,011 g/100 g | 0.011 | 3 | 3 | |
| Isoleucin | 0,019 g/100 g | 0.019 | 3 | 3 | |
| Leucin | 0,018 g/100 g | 0.018 | 3 | 3 | |
| Lysin | 0,036 g/100 g | 0.036 | 3 | 3 | |
| Methionin | 0,011 g/100 g | 0.011 | 3 | 3 | |
| Phenylalanin | 0,025 g/100 g | 0.025 | 3 | 3 | |
| Prolin | 0,039 g/100 g | 0.039 | 3 | 3 | |
| Serin | 0,019 g/100 g | 0.019 | 3 | 3 | |
| Threonin | 0,011 g/100 g | 0.011 | 3 | 3 | |
| Tryptophan | 0,004 g/100 g | 0.004 | 3 | 3 | |
| Tyrosin | 0,014 g/100 g | 0.014 | 3 | 3 | |
| Valin | 0,026 g/100 g | 0.026 | 3 | 3 | |
| Stickstoff, gesamt | 0,16 g/100 g | 0.16 | 2 | 2 |
Datenherkunft · Referenz
Datenherkunft
- Formelberechnung
- Literatur
- Nährstoffdatenbank
- Übernommener Wert
- Logische Null
- Aggregation
- Musterberechnung
Referenz
- Barros, H. R. d. M., et al.; Antioxidant capacity and mineral content of pulp and peel from commercial cultivars of citrus from Brazil.; Food Chemistry; 2012; 134; 4
- Converted value from: 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
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- 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
- 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
- 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#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#Hart DJ, Scott KJ; Development and evaluationof an HPLC method for the analysis of carotenoids in foods, and the measurement of the carotenoid content of vegetables and fruits commonly consumed in the UK; Food Chemistry; 1995; 54#Yano, M., et al.; Quantitation of carotenoids in raw and processed fruits in Japan.; Food Science and Technology Research; 2005; 11; 1
- Converted value from: Hart DJ, Scott KJ; Development and evaluationof an HPLC method for the analysis of carotenoids in foods, and the measurement of the carotenoid content of vegetables and fruits commonly consumed in the UK; Food Chemistry; 1995; 54#Converted value from: Yano, M., et al.; Quantitation of carotenoids in raw and processed fruits in Japan.; Food Science and Technology Research; 2005; 11; 1
- 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: 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#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
- 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
- Converted value from: El-Aarab AE, Ali M, Hussein L; Vitamin B1 profile of the egyptian core foods and adequacy of intake; Journal of Food Composition and Analysis; 2004; 17
- Converted value from: Yon M.,Hyun T.H.; Folate content of foods commonly consumed in Korea measured after trienzyme extraction; Nutrition Research; 2003; 23#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
- 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#Barros, H. R. d. M., et al.; Antioxidant capacity and mineral content of pulp and peel from commercial cultivars of citrus from Brazil.; Food Chemistry; 2012; 134; 4
- Barros, H. R. d. M., et al.; Antioxidant capacity and mineral content of pulp and peel from commercial cultivars of citrus from Brazil.; Food Chemistry; 2012; 134; 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 2017; 2017#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#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#Barros, H. R. d. M., et al. ; Antioxidant capacity and mineral content of pulp and peel from commercial cultivars of citrus from Brazil.; Food Chemistry; 2012; 134; 4#Converted value from: BVL; Lebensmittel Monitoring 2002; 2002#Converted value from: BVL; Lebensmittel Monitoring 2005 ; 2005
- 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#Barros, H. R. d. M., et al. ; Antioxidant capacity and mineral content of pulp and peel from commercial cultivars of citrus from Brazil.; Food Chemistry; 2012; 134; 4#Converted value from: BVL; Lebensmittel Monitoring 2002; 2002#Converted value from: BVL; Lebensmittel Monitoring 2005 ; 2005#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 2017; 2017#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#Barros, H. R. d. M., et al.; Antioxidant capacity and mineral content of pulp and peel from commercial cultivars of citrus from Brazil.; Food Chemistry; 2012; 134; 4#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
- McCance and Widdowson`s; The Composition of Foods, Seventh Summary Edition; 2015
- 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
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.