Schnittsalat/Pflücksalat, roh
Alle Nährwerte beziehen sich auf 100 g.
- Energie (Kilokalorien)
- 15 kcal
- Energie (Kilojoule)
- 63 kJ
- Protein (Nx6,25)
- 1,2 g
- Fett
- 0,1 g
- Kohlenhydrate, verfügbar
- 1,26 g
- Ballaststoffe, gesamt
- 1,83 g
Vollständige Nährwerte
138 von 138 Nährstoffen · je 100 g
Kein Nährstoff gefunden.
| Nährstoff | Wert | Originalwert | Datenherkunft | Referenz | BLS-Berechnung |
|---|---|---|---|---|---|
| Energie (Kilojoule) | 63 kJ/100 g | 63 | 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) | 15 kcal/100 g | 15 | 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 | 96,1 g/100 g | 96.1 | 2 | 1 | |
| Protein (Nx6,25) | 1,2 g/100 g | 1.2 | 2 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fett | 0,1 g/100 g | 0.1 | 2 | 1 | |
| Kohlenhydrate, verfügbar | 1,26 g/100 g | 1.26 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Ballaststoffe, gesamt | 1,83 g/100 g | 1.83 | 2 | 3 | FIBT[g]=FIBHMW[g]+FIBLMW[g] OR
FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated |
| Alkohol (Ethanol) | 0 g/100 g | 0 | 3 | — | |
| Organische Säuren, gesamt | 0,188 g/100 g | 0.188 | 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 | 1 | |
| Vitamin A, Retinol-Äquivalent (RE) | 358 µg/100 g | 358 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, Retinol-Aktivitäts-Äquivalent (RAE) | 179 µg/100 g | 179 | 1 | — | VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Retinol | 0 µg/100 g | 0 | 3 | — | |
| Beta‑Carotin | 2 140 µg/100 g | 2140 | 2 | 4 | |
| Carotinoide, außer Beta-Carotin | 10 µg/100 g | 10 | 2 | 2 | |
| 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 | 3 | — | |
| Vitamin D2 (Ergocalciferol) | 0 µg/100 g | 0 | 3 | — | |
| Vitamin E (Alpha-Tocopherol) | 0,356 mg/100 g | 0.356 | 4 | 5 | VITE[mg] = TOCPHA[mg] |
| Alpha‑Tocopherol | 0,356 mg/100 g | 0.356 | 4 | 6 | |
| Beta-Tocopherol | — mg/100 g | <LOD | 2 | 7 | |
| Gamma-Tocopherol | 0,482 mg/100 g | 0.482 | 4 | 6 | |
| Delta-Tocopherol | — mg/100 g | <LOD | 2 | 7 | |
| Alpha-Tocotrienol | — mg/100 g | <LOD | 2 | 7 | |
| 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 | 5 | — | |
| Vitamin K2 (Menachinone) | 0 µg/100 g | 0 | 3 | — | |
| Vitamin B1 (Thiamin) | 0,14 mg/100 g | 0.14 | 2 | 2 | |
| Vitamin B2 (Riboflavin) | 0,05 mg/100 g | 0.05 | 2 | 1 | |
| Niacin-Äquivalent | 0,717 mg/100 g | 0.717 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 0,5 mg/100 g | 0.5 | 2 | 2 | |
| Pantothensäure | 0,19 mg/100 g | 0.19 | 2 | 1 | |
| Vitamin B6 | 16,46 µg/100 g | 16.46 | 2 | 1 | |
| Biotin | 0,7 µg/100 g | 0.7 | 2 | 1 | |
| Folat-Äquivalent | 64 µg/100 g | 64 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folat | 64 µg/100 g | 64 | 4 | 8 | |
| Folsäure, synthetisch | 0 µg/100 g | 0 | 3 | — | |
| Vitamin B12 (Cobalamine) | 0 µg/100 g | 0 | 3 | — | |
| Vitamin C | 12,73 mg/100 g | 12.73 | 4 | 9 | |
| Salz (Natriumchlorid) | 0,07 g/100 g | 0.07 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Natrium | 28 mg/100 g | 28 | 4 | 10 | |
| Chlorid | 57 mg/100 g | 57 | 5 | — | |
| Kalium | 221 mg/100 g | 221 | 4 | 11 | |
| Calcium | 47 mg/100 g | 47 | 4 | 11 | |
| Magnesium | 22 mg/100 g | 22 | 4 | 10 | |
| Phosphor | 22,577 mg/100 g | 22.577 | 5 | — | |
| Schwefel | — mg/100 g | - | — | — | |
| Eisen | 0,78 mg/100 g | 0.78 | 4 | 11 | |
| Zink | 0,29 mg/100 g | 0.29 | 4 | 12 | |
| Iodid | 1 µg/100 g | 1 | 2 | 1 | |
| Kupfer | 48 µg/100 g | 48 | 4 | 12 | |
| Mangan | 140 µg/100 g | 140 | 2 | 1 | |
| Fluorid | 23 µg/100 g | 23 | 5 | — | |
| Chrom | 2,2 µg/100 g | 2.2 | 6 | 13 | |
| Molybdän | 3,295 µg/100 g | 3.295 | 5 | — | |
| Essigsäure | — g/100 g | - | — | — | |
| Zitronensäure | 0,02 g/100 g | 0.02 | 5 | — | |
| Milchsäure | 0 g/100 g | 0 | 3 | — | |
| Äpfelsäure | 0,168 g/100 g | 0.168 | 5 | — | |
| Weinsäure | 0 g/100 g | 0 | 3 | — | |
| 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 | 1,119 g/100 g | 1.119 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 0,465 g/100 g | 0.465 | 4 | 14 | |
| Fructose | 0,647 g/100 g | 0.647 | 4 | 15 | |
| Galactose | 0,0067 g/100 g | 0.0067 | 2 | 16 | |
| Disaccharide, gesamt | 0,113 g/100 g | 0.113 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Saccharose | 0,113 g/100 g | 0.113 | 4 | 17 | |
| Maltose | — g/100 g | <LOD or <LOQ | 2 | 1 | |
| Lactose | — g/100 g | <LOD or <LOQ | 2 | 1 | |
| Zucker (Mono- und Disaccharide), gesamt | 1,232 g/100 g | 1.232 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharide, verfügbar | — g/100 g | - | — | — | |
| Stärke (Stärke, Glykogen, Dextrine) | 0,028 g/100 g | 0.028 | 5 | — | |
| Ballaststoffe, niedermolekular | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular | 1,83 g/100 g | 1.83 | 2 | 3 | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Ballaststoffe, wasserunlöslich | 1,6 g/100 g | 1.6 | 2 | 18 | |
| Ballaststoffe, wasserlöslich | 0,23 g/100 g | 0.23 | 2 | 18 | |
| Ballaststoffe, hochmolekular, wasserlöslich | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular, wasserunlöslich | — g/100 g | - | — | — | |
| Fettsäuren, gesättigt, gesamt | 0,017 g/100 g | 0.017 | 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) | 0,015 g/100 g | 0.015 | 7 | — | |
| Fettsäure C17:0 (Margarinsäure) | — g/100 g | - | — | — | |
| Fettsäure C18:0 (Stearinsäure) | 0,002 g/100 g | 0.002 | 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 | 0,002 g/100 g | 0.002 | 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 g/100 g | 0 | 7 | — | |
| Fettsäure C18:1 n-7 cis (Vaccensäure) | — g/100 g | - | — | — | |
| Fettsäure C18:1 n-9 cis (Ölsäure) | 0,002 g/100 g | 0.002 | 7 | — | |
| Fettsäure C20:1 n-9 cis (Gondosäure) | — g/100 g | - | — | — | |
| Fettsäure C22:1 n-9 cis (Erucasäure) | — g/100 g | - | — | — | |
| Fettsäuren, mehrfach ungesättigt, gesamt | 0,056 g/100 g | 0.056 | 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 | 0,032 g/100 g | 0.032 | 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) | 0,032 g/100 g | 0.032 | 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 | 3 | — | |
| Fettsäure C22:5 n-3 all-cis (Docosapentaensäure) | — g/100 g | - | — | — | |
| Fettsäure C22:6 n-3 all-cis (Docosahexaensäure) | 0 g/100 g | 0 | 3 | — | |
| Fettsäuren, mehrfach ungesättigt n-6 (Omega-6), gesamt | 0,024 g/100 g | 0.024 | 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) | 0,024 g/100 g | 0.024 | 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 | 3 | — | |
| Aminosäuren, unentbehrlich, gesamt | 0,283 g/100 g | 0.283 | 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 | 0,048 g/100 g | 0.048 | 7 | — | |
| Arginin | 0,054 g/100 g | 0.054 | 7 | — | |
| Asparaginsäure, inklusive Asparagin | 0,15 g/100 g | 0.15 | 7 | — | |
| Cystein | 0,007 g/100 g | 0.007 | 7 | — | |
| Glutaminsäure, inklusive Glutamin | 0,175 g/100 g | 0.175 | 7 | — | |
| Glycin | 0,037 g/100 g | 0.037 | 7 | — | |
| Histidin | 0,004 g/100 g | 0.004 | 7 | — | |
| Isoleucin | 0,024 g/100 g | 0.024 | 7 | — | |
| Leucin | 0,062 g/100 g | 0.062 | 7 | — | |
| Lysin | 0,056 g/100 g | 0.056 | 7 | — | |
| Methionin | 0 g/100 g | 0 | 7 | — | |
| Phenylalanin | 0,034 g/100 g | 0.034 | 7 | — | |
| Prolin | 0,03 g/100 g | 0.03 | 7 | — | |
| Serin | 0,047 g/100 g | 0.047 | 7 | — | |
| Threonin | 0,042 g/100 g | 0.042 | 7 | — | |
| Tryptophan | 0,013 g/100 g | 0.013 | 7 | — | |
| Tyrosin | 0,012 g/100 g | 0.012 | 7 | — | |
| Valin | 0,048 g/100 g | 0.048 | 7 | — | |
| Stickstoff, gesamt | 0,192 g/100 g | 0.192 | 2 | 2 |
Datenherkunft · Referenz
Datenherkunft
- Formelberechnung
- Literatur
- Logische Null
- Aggregation
- Übernommener Wert
- Nährstoffdatenbank
- Musterberechnung
Referenz
- Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- 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
- Murkovic M, Grams K, Draxl S, Pfannhauser W; Development of an Austrian Carotenoid Database; Journal of Food Composition and Analysis; 2000; 13
- Converted value from: Cruz, R. and S. Casal; Validation of a fast and accurate chromatographic method for detailed quantification of vitamin E in green leafy vegetables; Food Chemistry; 2013; 141#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
- Cruz, R. and S. Casal; Validation of a fast and accurate chromatographic method for detailed quantification of vitamin E in green leafy vegetables; Food Chemistry; 2013; 141#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
- Johansson M., Jägerstad M.,Frolich W.; Folates in lettuce: a pilot study; Scandinavian Journal of Food and Nutrition; 2007; 51; 1#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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- López, A.,Javier, G. A.,Fenoll, J.,Hellín, P.,Flores, P.; Chemical composition and antioxidant capacity of lettuce: Comparative study of regular-sized (Romaine) and baby-sized (Little Gem and Mini Romaine) types; Journal of Food Composition and Analysis; 2014; 33#Flores, P.,López, A.,Fenoll, J.,Hellín, P.,Kelly, S.; Classification of organic and conventional sweet peppers and lettuce using a combination of isotopic and bio-markers with multivariate analysis; Journal of Food Composition and Analysis; 2013; 31
- Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Santos, J., et al. ; Multi-elemental analysis of ready-to-eat "baby leaf" vegetables using microwave digestion and high-resolution continuum source atomic absorption spectrometry; Food Chemistry; 2014; 151
- Santos, J., et al. ; Multi-elemental analysis of ready-to-eat "baby leaf" vegetables using microwave digestion and high-resolution continuum source atomic absorption spectrometry; Food Chemistry; 2014; 151#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- Converted value from: BVL; Lebensmittel Monitoring 2006 ; 2006#Santos, J., et al. ; Multi-elemental analysis of ready-to-eat "baby leaf" vegetables using microwave digestion and high-resolution continuum source atomic absorption spectrometry; Food Chemistry; 2014; 151#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- Food Standards Australia New Zealand; Australian Food Composition Database – Release 2.0; 2022
- Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Flores, P.,López, A.,Fenoll, J.,Hellín, P.,Kelly, S.; Classification of organic and conventional sweet peppers and lettuce using a combination of isotopic and bio-markers with multivariate analysis; Journal of Food Composition and Analysis; 2013; 31#López, A.,Javier, G. A.,Fenoll, J.,Hellín, P.,Flores, P.; Chemical composition and antioxidant capacity of lettuce: Comparative study of regular-sized (Romaine) and baby-sized (Little Gem and Mini Romaine) types; Journal of Food Composition and Analysis; 2014; 33
- Flores, P.,López, A.,Fenoll, J.,Hellín, P.,Kelly, S.; Classification of organic and conventional sweet peppers and lettuce using a combination of isotopic and bio-markers with multivariate analysis; Journal of Food Composition and Analysis; 2013; 31#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#López, A.,Javier, G. A.,Fenoll, J.,Hellín, P.,Flores, P.; Chemical composition and antioxidant capacity of lettuce: Comparative study of regular-sized (Romaine) and baby-sized (Little Gem and Mini Romaine) types; Journal of Food Composition and Analysis; 2014; 33
- Kim, H. O.,Hartnett, C.,Scaman, C. H.; Free galactose content in selected fresh fruits and vegetables and soy beverages; Journal of Agricultural and Food; 2007; 55
- López, A.,Javier, G. A.,Fenoll, J.,Hellín, P.,Flores, P.; Chemical composition and antioxidant capacity of lettuce: Comparative study of regular-sized (Romaine) and baby-sized (Little Gem and Mini Romaine) types; Journal of Food Composition and Analysis; 2014; 33#Flores, P.,López, A.,Fenoll, J.,Hellín, P.,Kelly, S.; Classification of organic and conventional sweet peppers and lettuce using a combination of isotopic and bio-markers with multivariate analysis; Journal of Food Composition and Analysis; 2013; 31#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- 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.