Chicoree roh
Alle Nährwerte beziehen sich auf 100 g.
- Energie (Kilokalorien)
- 20 kcal
- Energie (Kilojoule)
- 84 kJ
- Protein (Nx6,25)
- 2,39 g
- Fett
- 0,18 g
- Kohlenhydrate, verfügbar
- 1,3 g
- Ballaststoffe, gesamt
- 1,3 g
Vollständige Nährwerte
138 von 138 Nährstoffen · je 100 g
Kein Nährstoff gefunden.
| Nährstoff | Wert | Originalwert | Datenherkunft | Referenz | BLS-Berechnung |
|---|---|---|---|---|---|
| Energie (Kilojoule) | 84 kJ/100 g | 84 | 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) | 20 kcal/100 g | 20 | 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 | 90,58 g/100 g | 90.58 | 2 | 1 | |
| Protein (Nx6,25) | 2,39 g/100 g | 2.39 | 2 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fett | 0,18 g/100 g | 0.18 | 3 | 3 | |
| Kohlenhydrate, verfügbar | 1,3 g/100 g | 1.3 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Ballaststoffe, gesamt | 1,3 g/100 g | 1.3 | 4 | — | FIBT[g]=FIBHMW[g]+FIBLMW[g] OR
FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated |
| Alkohol (Ethanol) | 0 g/100 g | 0 | 5 | — | |
| Organische Säuren, gesamt | 0,253 g/100 g | 0.253 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Rohasche | 1,47 g/100 g | 1.47 | 2 | 4 | |
| Vitamin A, Retinol-Äquivalent (RE) | 627 µg/100 g | 627 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, Retinol-Aktivitäts-Äquivalent (RAE) | 313 µg/100 g | 313 | 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 | 3 565 µg/100 g | 3565 | 2 | 5 | |
| Carotinoide, außer Beta-Carotin | 388 µg/100 g | 388 | 6 | — | |
| 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) | 0,237 mg/100 g | 0.237 | 6 | — | VITE[mg] = TOCPHA[mg] |
| Alpha‑Tocopherol | 0,237 mg/100 g | 0.237 | 6 | — | |
| Beta-Tocopherol | 0 mg/100 g | 0 | 6 | — | |
| Gamma-Tocopherol | 0,419 mg/100 g | 0.419 | 6 | — | |
| Delta-Tocopherol | 0 mg/100 g | 0 | 6 | — | |
| Alpha-Tocotrienol | 0 mg/100 g | 0 | 6 | — | |
| Vitamin K | 116 µg/100 g | 116 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (Phyllochinon) | 116 µg/100 g | 116 | 6 | — | |
| Vitamin K2 (Menachinone) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B1 (Thiamin) | 0,058 mg/100 g | 0.058 | 3 | 3 | |
| Vitamin B2 (Riboflavin) | 0,036 mg/100 g | 0.036 | 3 | 3 | |
| Niacin-Äquivalent | 0,573 mg/100 g | 0.573 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 0,24 mg/100 g | 0.24 | 3 | 3 | |
| Pantothensäure | 0,15 mg/100 g | 0.15 | 3 | 6 | |
| Vitamin B6 | 48 µg/100 g | 48 | 3 | 3 | |
| Biotin | 5 µg/100 g | 5 | 3 | 3 | |
| Folat-Äquivalent | 36 µg/100 g | 36 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folat | 36 µg/100 g | 36 | 2 | 7 | |
| Folsäure, synthetisch | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B12 (Cobalamine) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin C | 8,689 mg/100 g | 8.689 | 3 | 3 | |
| Salz (Natriumchlorid) | 0,115 g/100 g | 0.115 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Natrium | 46 mg/100 g | 46 | 2 | 8 | |
| Chlorid | 25 mg/100 g | 25 | 3 | 3 | |
| Kalium | 470 mg/100 g | 470 | 2 | 9 | |
| Calcium | 80 mg/100 g | 80 | 2 | 10 | |
| Magnesium | 22 mg/100 g | 22 | 2 | 11 | |
| Phosphor | 26 mg/100 g | 26 | 3 | 3 | |
| Schwefel | — mg/100 g | - | — | — | |
| Eisen | 1,123 mg/100 g | 1.123 | 2 | 12 | |
| Zink | 0,291 mg/100 g | 0.291 | 2 | 8 | |
| Iodid | 1,817 µg/100 g | 1.817 | 6 | — | |
| Kupfer | 101 µg/100 g | 101 | 3 | 3 | |
| Mangan | 300 µg/100 g | 300 | 3 | 3 | |
| Fluorid | 23 µg/100 g | 23 | 6 | — | |
| Chrom | 1 µg/100 g | 1 | 3 | 13 | |
| Molybdän | 3,295 µg/100 g | 3.295 | 6 | — | |
| Essigsäure | — g/100 g | - | — | — | |
| Zitronensäure | 0,022 g/100 g | 0.022 | 7 | 14 | |
| Milchsäure | 0 g/100 g | 0 | 5 | — | |
| Äpfelsäure | 0,222 g/100 g | 0.222 | 7 | 14 | |
| Weinsäure | 0,009 g/100 g | 0.009 | 7 | 14 | |
| Zuckeralkohole, gesamt | 0,1 g/100 g | 0.1 | 1 | — | POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated |
| Mannit | 0,1 g/100 g | 0.1 | 7 | 15 | |
| Sorbit | — g/100 g | <LOD | 7 | 15 | |
| Xylit | — g/100 g | - | — | — | |
| Monosaccharide, gesamt | 0,47 g/100 g | 0.47 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 0,32 g/100 g | 0.32 | 7 | 15 | |
| Fructose | 0,15 g/100 g | 0.15 | 7 | 15 | |
| Galactose | — g/100 g | - | — | — | |
| Disaccharide, gesamt | 0,448 g/100 g | 0.448 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Saccharose | 0,448 g/100 g | 0.448 | 3 | 3 | |
| Maltose | — g/100 g | - | — | — | |
| Lactose | 0 g/100 g | 0 | 5 | — | |
| Zucker (Mono- und Disaccharide), gesamt | 0,92 g/100 g | 0.92 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharide, verfügbar | 0,25 g/100 g | 0.25 | 7 | 15 | |
| Stärke (Stärke, Glykogen, Dextrine) | 0,028 g/100 g | 0.028 | 6 | — | |
| Ballaststoffe, niedermolekular | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular | 1,3 g/100 g | 1.3 | 4 | — | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Ballaststoffe, wasserunlöslich | 0,9 g/100 g | 0.9 | 4 | — | |
| Ballaststoffe, wasserlöslich | 0,4 g/100 g | 0.4 | 4 | — | |
| Ballaststoffe, hochmolekular, wasserlöslich | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular, wasserunlöslich | — g/100 g | - | — | — | |
| Fettsäuren, gesättigt, gesamt | 0,03 g/100 g | 0.03 | 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) | — g/100 g | - | — | — | |
| Fettsäure C15:0 (Pentadecylsäure) | — g/100 g | - | — | — | |
| Fettsäure C16:0 (Palmitinsäure) | 0,029 g/100 g | 0.029 | 3 | 3 | |
| Fettsäure C17:0 (Margarinsäure) | — g/100 g | - | — | — | |
| Fettsäure C18:0 (Stearinsäure) | 0,0015 g/100 g | 0.0015 | 3 | 3 | |
| 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 | 0,0045 g/100 g | 0.0045 | 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) | — g/100 g | - | — | — | |
| Fettsäure C18:1 n-7 cis (Vaccensäure) | — g/100 g | - | — | — | |
| Fettsäure C18:1 n-9 cis (Ölsäure) | 0,0045 g/100 g | 0.0045 | 3 | 3 | |
| Fettsäure C20:1 n-9 cis (Gondosäure) | — g/100 g | - | — | — | |
| Fettsäure C22:1 n-9 cis (Erucasäure) | — g/100 g | - | — | — | |
| Fettsäuren, mehrfach ungesättigt, gesamt | 0,102 g/100 g | 0.102 | 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 | 0,029 g/100 g | 0.029 | 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) | 0,029 g/100 g | 0.029 | 3 | 3 | |
| 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 | 0,073 g/100 g | 0.073 | 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) | 0,073 g/100 g | 0.073 | 3 | 3 | |
| 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 | 0,737 g/100 g | 0.737 | 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 | 0,119 g/100 g | 0.119 | 8 | — | |
| Arginin | 0,119 g/100 g | 0.119 | 8 | — | |
| Asparaginsäure, inklusive Asparagin | 0,249 g/100 g | 0.249 | 8 | — | |
| Cystein | 0,005 g/100 g | 0.005 | 3 | 3 | |
| Glutaminsäure, inklusive Glutamin | 0,317 g/100 g | 0.317 | 8 | — | |
| Glycin | 0,111 g/100 g | 0.111 | 8 | — | |
| Histidin | 0,02 g/100 g | 0.02 | 3 | 3 | |
| Isoleucin | 0,138 g/100 g | 0.138 | 8 | — | |
| Leucin | 0,187 g/100 g | 0.187 | 8 | — | |
| Lysin | 0,042 g/100 g | 0.042 | 3 | 3 | |
| Methionin | 0,013 g/100 g | 0.013 | 3 | 3 | |
| Phenylalanin | 0,101 g/100 g | 0.101 | 8 | — | |
| Prolin | 0,113 g/100 g | 0.113 | 8 | — | |
| Serin | 0,094 g/100 g | 0.094 | 8 | — | |
| Threonin | 0,096 g/100 g | 0.096 | 8 | — | |
| Tryptophan | 0,02 g/100 g | 0.02 | 3 | 3 | |
| Tyrosin | 0,033 g/100 g | 0.033 | 3 | 3 | |
| Valin | 0,12 g/100 g | 0.12 | 8 | — | |
| Stickstoff, gesamt | 0,382 g/100 g | 0.382 | 2 | 16 |
Datenherkunft · Referenz
Datenherkunft
- Formelberechnung
- Aggregation
- Nährstoffdatenbank
- Analyse
- Logische Null
- Übernommener Wert
- Literatur
- Musterberechnung
Referenz
- Jančić, D., et al.; Chemical composition and nutritive potential of Cichorium intybus L. leaves from Montenegro.; Journal of the Serbian Chemical Society; 2016; 10#Colonna, E., et al.; Nutritional quality of ten leafy vegetables harvested at two light intensities.; Food Chemistry; 2016; 199#Renna, M., et al.; Elemental characterization of wild edible plants from countryside and urban areas.; Food Chemistry; 2015; 177#Kawashima, L. M. and L. M. Valente Soares; Mineral profile of raw and cooked leafy vegetables consumed in Southern Brazil.; Journal of Food Composition and Analysis; 2003; 16; 5#Garcia-Herrera, P., et al.; Nutrient composition of six wild edible Mediterranean Asteraceae plants of dietary interest.; Journal of Food Composition and Analysis; 2014
- Converted value from: Garcia-Herrera, P., et al.; Nutrient composition of six wild edible Mediterranean Asteraceae plants of dietary interest.; Journal of Food Composition and Analysis; 2014#Converted value from: Colonna, E., et al.; Nutritional quality of ten leafy vegetables harvested at two light intensities.; Food Chemistry; 2016; 199#Converted value from: Jančić, D., et al.; Chemical composition and nutritive potential of Cichorium intybus L. leaves from Montenegro.; Journal of the Serbian Chemical Society; 2016; 10
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Garcia-Herrera, P., et al.; Nutrient composition of six wild edible Mediterranean Asteraceae plants of dietary interest.; Journal of Food Composition and Analysis; 2014#Jančić, D., et al.; Chemical composition and nutritive potential of Cichorium intybus L. leaves from Montenegro.; Journal of the Serbian Chemical Society; 2016; 10
- Kobori, C. N. and D. B. Rodriguez Amaya; Uncultivated Brazilian green leaves are richer sources of carotenoids than are commercially produced leafy vegetables.; Food and Nutrition Bulletin; 2008; 29; 4#Niizu PY, Rodriguez-Amaya DB; New data on the carotenoid composition of raw salad vegetables.; Journal of Food Composition and Analysis; 2005; 18; 8
- Agence nationale de sécurité sanitaire (Anses), Ciqual French food composition table 2020
- 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#Müller H.; Bestimmung der Folsäure-Gehalte von Gemüse und Obst mit Hilfe der Hochleistungsflüssigchromatographie (HPLC); Z Lebensm Unters Forsch; 1993; 196
- Renna, M., et al.; Elemental characterization of wild edible plants from countryside and urban areas.; Food Chemistry; 2015; 177#Jančić, D., et al.; Chemical composition and nutritive potential of Cichorium intybus L. leaves from Montenegro.; Journal of the Serbian Chemical Society; 2016; 10#Garcia-Herrera, P., et al.; Nutrient composition of six wild edible Mediterranean Asteraceae plants of dietary interest.; Journal of Food Composition and Analysis; 2014#Kawashima, L. M. and L. M. Valente Soares; Mineral profile of raw and cooked leafy vegetables consumed in Southern Brazil.; Journal of Food Composition and Analysis; 2003; 16; 5
- Colonna, E., et al.; Nutritional quality of ten leafy vegetables harvested at two light intensities.; Food Chemistry; 2016; 199#Kawashima, L. M. and L. M. Valente Soares; Mineral profile of raw and cooked leafy vegetables consumed in Southern Brazil.; Journal of Food Composition and Analysis; 2003; 16; 5#Garcia-Herrera, P., et al.; Nutrient composition of six wild edible Mediterranean Asteraceae plants of dietary interest.; Journal of Food Composition and Analysis; 2014#Jančić, D., et al.; Chemical composition and nutritive potential of Cichorium intybus L. leaves from Montenegro.; Journal of the Serbian Chemical Society; 2016; 10#Renna, M., et al.; Elemental characterization of wild edible plants from countryside and urban areas.; Food Chemistry; 2015; 177
- Colonna, E., et al.; Nutritional quality of ten leafy vegetables harvested at two light intensities.; Food Chemistry; 2016; 199#Garcia-Herrera, P., et al.; Nutrient composition of six wild edible Mediterranean Asteraceae plants of dietary interest.; Journal of Food Composition and Analysis; 2014#Renna, M., et al.; Elemental characterization of wild edible plants from countryside and urban areas.; Food Chemistry; 2015; 177#Jančić, D., et al.; Chemical composition and nutritive potential of Cichorium intybus L. leaves from Montenegro.; Journal of the Serbian Chemical Society; 2016; 10#Kawashima, L. M. and L. M. Valente Soares; Mineral profile of raw and cooked leafy vegetables consumed in Southern Brazil.; Journal of Food Composition and Analysis; 2003; 16; 5
- Renna, M., et al.; Elemental characterization of wild edible plants from countryside and urban areas.; Food Chemistry; 2015; 177#Colonna, E., et al.; Nutritional quality of ten leafy vegetables harvested at two light intensities.; Food Chemistry; 2016; 199#Kawashima, L. M. and L. M. Valente Soares; Mineral profile of raw and cooked leafy vegetables consumed in Southern Brazil.; Journal of Food Composition and Analysis; 2003; 16; 5#Garcia-Herrera, P., et al.; Nutrient composition of six wild edible Mediterranean Asteraceae plants of dietary interest.; Journal of Food Composition and Analysis; 2014#Jančić, D., et al.; Chemical composition and nutritive potential of Cichorium intybus L. leaves from Montenegro.; Journal of the Serbian Chemical Society; 2016; 10
- Kawashima, L. M. and L. M. Valente Soares; Mineral profile of raw and cooked leafy vegetables consumed in Southern Brazil.; Journal of Food Composition and Analysis; 2003; 16; 5#Garcia-Herrera, P., et al.; Nutrient composition of six wild edible Mediterranean Asteraceae plants of dietary interest.; Journal of Food Composition and Analysis; 2014#Jančić, D., et al.; Chemical composition and nutritive potential of Cichorium intybus L. leaves from Montenegro.; Journal of the Serbian Chemical Society; 2016; 10
- National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024
- Herrmann K.; Die Säuren der Gemüsearten; Ernährungs-Umschau; 1989; 36; 6
- 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
- Converted value from: Jančić, D., et al.; Chemical composition and nutritive potential of Cichorium intybus L. leaves from Montenegro.; Journal of the Serbian Chemical Society; 2016; 10#Converted value from: Colonna, E., et al.; Nutritional quality of ten leafy vegetables harvested at two light intensities.; Food Chemistry; 2016; 199#Converted value from: Garcia-Herrera, P., et al.; Nutrient composition of six wild edible Mediterranean Asteraceae plants of dietary interest.; Journal of Food Composition and Analysis; 2014
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.