Petersilienblatt roh
Alle Nährwerte beziehen sich auf 100 g.
- Energie (Kilokalorien)
- 33 kcal
- Energie (Kilojoule)
- 139 kJ
- Protein (Nx6,25)
- 4,088 g
- Fett
- 0,36 g
- Kohlenhydrate, verfügbar
- 1,31 g
- Ballaststoffe, gesamt
- 4,25 g
Vollständige Nährwerte
138 von 138 Nährstoffen · je 100 g
Kein Nährstoff gefunden.
| Nährstoff | Wert | Originalwert | Datenherkunft | Referenz | BLS-Berechnung |
|---|---|---|---|---|---|
| Energie (Kilojoule) | 139 kJ/100 g | 139 | 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) | 33 kcal/100 g | 33 | 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 | 84,85 g/100 g | 84.85 | 2 | 1 | |
| Protein (Nx6,25) | 4,088 g/100 g | 4.088 | 2 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fett | 0,36 g/100 g | 0.36 | 3 | 3 | |
| Kohlenhydrate, verfügbar | 1,31 g/100 g | 1.31 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Ballaststoffe, gesamt | 4,25 g/100 g | 4.25 | 3 | 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 | 4 | — | |
| Organische Säuren, gesamt | 0 g/100 g | 0 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Rohasche | 1,7 g/100 g | 1.7 | 2 | 4 | |
| Vitamin A, Retinol-Äquivalent (RE) | 881 µg/100 g | 881 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, Retinol-Aktivitäts-Äquivalent (RAE) | 441 µg/100 g | 441 | 1 | — | VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Retinol | 0 µg/100 g | 0 | 4 | — | |
| Beta‑Carotin | 5 042 µg/100 g | 5042 | 2 | 5 | |
| Carotinoide, außer Beta-Carotin | 490 µg/100 g | 490 | 2 | 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 | 4 | — | |
| Vitamin D2 (Ergocalciferol) | 0 µg/100 g | 0 | 4 | — | |
| Vitamin E (Alpha-Tocopherol) | 0,75 mg/100 g | 0.75 | 5 | 7 | VITE[mg] = TOCPHA[mg] |
| Alpha‑Tocopherol | 0,75 mg/100 g | 0.75 | 5 | 8 | |
| Beta-Tocopherol | — mg/100 g | <LOD | 5 | 8 | |
| Gamma-Tocopherol | 0,53 mg/100 g | 0.53 | 5 | 8 | |
| Delta-Tocopherol | — mg/100 g | <LOD | 5 | 8 | |
| Alpha-Tocotrienol | — mg/100 g | <LOD | 5 | 8 | |
| Vitamin K | 576 µg/100 g | 576 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (Phyllochinon) | 576 µg/100 g | 576 | 2 | 9 | |
| Vitamin K2 (Menachinone) | 0 µg/100 g | 0 | 4 | — | |
| Vitamin B1 (Thiamin) | 0,025 mg/100 g | 0.025 | 5 | 10 | |
| Vitamin B2 (Riboflavin) | 0,3 mg/100 g | 0.3 | 3 | 3 | |
| Niacin-Äquivalent | 2,833 mg/100 g | 2.833 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 1,35 mg/100 g | 1.35 | 3 | 3 | |
| Pantothensäure | 0,3 mg/100 g | 0.3 | 3 | 3 | |
| Vitamin B6 | 200 µg/100 g | 200 | 3 | 3 | |
| Biotin | 0,2 µg/100 g | 0.2 | 2 | 11 | |
| Folat-Äquivalent | 148,5 µg/100 g | 148.5 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folat | 148,5 µg/100 g | 148.5 | 5 | 12 | |
| Folsäure, synthetisch | 0 µg/100 g | 0 | 4 | — | |
| Vitamin B12 (Cobalamine) | 0 µg/100 g | 0 | 4 | — | |
| Vitamin C | 159 mg/100 g | 159 | 3 | 3 | |
| Salz (Natriumchlorid) | 0,3138 g/100 g | 0.3138 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Natrium | 125,5 mg/100 g | 125.5 | 2 | 13 | |
| Chlorid | 156 mg/100 g | 156 | 3 | 3 | |
| Kalium | 445 mg/100 g | 445 | 2 | 14 | |
| Calcium | 138 mg/100 g | 138 | 2 | 15 | |
| Magnesium | 38 mg/100 g | 38 | 2 | 16 | |
| Phosphor | 87,286 mg/100 g | 87.286 | 3 | 3 | |
| Schwefel | — mg/100 g | - | — | — | |
| Eisen | 3,791 mg/100 g | 3.791 | 2 | 17 | |
| Zink | 0,83 mg/100 g | 0.83 | 2 | 18 | |
| Iodid | 3,4 µg/100 g | 3.4 | 3 | 3 | |
| Kupfer | 107 µg/100 g | 107 | 2 | 19 | |
| Mangan | 1 510 µg/100 g | 1510 | 2 | 20 | |
| Fluorid | 80 µg/100 g | 80 | 3 | 3 | |
| Chrom | 7 µg/100 g | 7 | 5 | 21 | |
| Molybdän | — µg/100 g | - | — | — | |
| Essigsäure | — g/100 g | - | — | — | |
| Zitronensäure | — g/100 g | - | — | — | |
| Milchsäure | 0 g/100 g | 0 | 4 | — | |
| Äpfelsäure | — g/100 g | - | — | — | |
| Weinsäure | 0 g/100 g | 0 | 4 | — | |
| 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 | 0,85 g/100 g | 0.85 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 0,53 g/100 g | 0.53 | 3 | 3 | |
| Fructose | 0,32 g/100 g | 0.32 | 3 | 3 | |
| Galactose | — g/100 g | - | — | — | |
| Disaccharide, gesamt | 0 g/100 g | 0 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Saccharose | — g/100 g | - | — | — | |
| Maltose | — g/100 g | - | — | — | |
| Lactose | 0 g/100 g | 0 | 4 | — | |
| Zucker (Mono- und Disaccharide), gesamt | 0,85 g/100 g | 0.85 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharide, verfügbar | — g/100 g | - | — | — | |
| Stärke (Stärke, Glykogen, Dextrine) | 0,46 g/100 g | 0.46 | 3 | 3 | |
| Ballaststoffe, niedermolekular | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular | 4,25 g/100 g | 4.25 | 6 | — | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Ballaststoffe, wasserunlöslich | 3,773 g/100 g | 3.773 | 6 | — | |
| Ballaststoffe, wasserlöslich | 0,477 g/100 g | 0.477 | 6 | — | |
| Ballaststoffe, hochmolekular, wasserlöslich | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular, wasserunlöslich | — g/100 g | - | — | — | |
| Fettsäuren, gesättigt, gesamt | 0,043 g/100 g | 0.043 | 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) | 0,041 g/100 g | 0.041 | 3 | 3 | |
| Fettsäure C17:0 (Margarinsäure) | — g/100 g | - | — | — | |
| Fettsäure C18:0 (Stearinsäure) | 0,0019 g/100 g | 0.0019 | 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 | 0,0072 g/100 g | 0.0072 | 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) | 0,0072 g/100 g | 0.0072 | 3 | 3 | |
| Fettsäure C18:1 n-7 cis (Vaccensäure) | — g/100 g | - | — | — | |
| Fettsäure C18:1 n-9 cis (Ölsäure) | — g/100 g | - | — | — | |
| Fettsäure C20:1 n-9 cis (Gondosäure) | — g/100 g | - | — | — | |
| Fettsäure C22:1 n-9 cis (Erucasäure) | — g/100 g | - | — | — | |
| Fettsäuren, mehrfach ungesättigt, gesamt | 0,192 g/100 g | 0.192 | 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 | 0,12 g/100 g | 0.12 | 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) | 0,12 g/100 g | 0.12 | 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 | 4 | — | |
| Fettsäure C22:5 n-3 all-cis (Docosapentaensäure) | — g/100 g | - | — | — | |
| Fettsäure C22:6 n-3 all-cis (Docosahexaensäure) | 0 g/100 g | 0 | 4 | — | |
| Fettsäuren, mehrfach ungesättigt n-6 (Omega-6), gesamt | 0,072 g/100 g | 0.072 | 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) | 0,072 g/100 g | 0.072 | 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 | 4 | — | |
| Aminosäuren, unentbehrlich, gesamt | 1,733 g/100 g | 1.733 | 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 | 0,314 g/100 g | 0.314 | 3 | 3 | |
| Arginin | 0,172 g/100 g | 0.172 | 3 | 3 | |
| Asparaginsäure, inklusive Asparagin | 0,486 g/100 g | 0.486 | 3 | 3 | |
| Cystein | 0,02 g/100 g | 0.02 | 3 | 3 | |
| Glutaminsäure, inklusive Glutamin | 0,4 g/100 g | 0.4 | 3 | 3 | |
| Glycin | 0,214 g/100 g | 0.214 | 3 | 3 | |
| Histidin | 0,1 g/100 g | 0.1 | 3 | 3 | |
| Isoleucin | 0,214 g/100 g | 0.214 | 3 | 3 | |
| Leucin | 0,3 g/100 g | 0.3 | 3 | 3 | |
| Lysin | 0,28 g/100 g | 0.28 | 3 | 3 | |
| Methionin | 0,021 g/100 g | 0.021 | 3 | 3 | |
| Phenylalanin | 0,243 g/100 g | 0.243 | 3 | 3 | |
| Prolin | 0,429 g/100 g | 0.429 | 3 | 3 | |
| Serin | 0,2 g/100 g | 0.2 | 3 | 3 | |
| Threonin | 0,186 g/100 g | 0.186 | 3 | 3 | |
| Tryptophan | 0,089 g/100 g | 0.089 | 3 | 3 | |
| Tyrosin | 0,126 g/100 g | 0.126 | 3 | 3 | |
| Valin | 0,3 g/100 g | 0.3 | 3 | 3 | |
| Stickstoff, gesamt | 0,654 g/100 g | 0.654 | 2 | 2 |
Datenherkunft · Referenz
Datenherkunft
- Formelberechnung
- Aggregation
- Nährstoffdatenbank
- Logische Null
- Literatur
- Musterberechnung
Referenz
- Stalikas, C. D., et al.; Multielement concentrations in vegetable species grown in two typical agricultural areas of Greece.; Science of the Total Environment; 1997; 206; 1#Priecina, L. and D. Karklina; Determination of major sugars in fresh and dried spices and vegetables using high performance liquid chromatography.; FOODBALT; 2014
- 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#Converted value from: Santos, J., et al.; Fresh-cut aromatic herbs: Nutritional quality stability during shelf-life.; LWT - Food Science and Technology; 2005; 59; 1
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- 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#Santos, J., et al.; Fresh-cut aromatic herbs: Nutritional quality stability during shelf-life.; LWT - Food Science and Technology; 2005; 59; 1
- Daly, T., et al.; Carotenoid Content of Commonly Consumed Herbs and Assessment of Their Bioaccessibility Using an In Vitro Digestion Model.; Plant Foods for Human Nutrition; 2010; 65; 2#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#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#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#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
- Converted value from: Daly, T., et al.; Carotenoid Content of Commonly Consumed Herbs and Assessment of Their Bioaccessibility Using an In Vitro Digestion Model.; Plant Foods for Human Nutrition; 2010; 65; 2#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#Converted value from: 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#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: 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
- 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#Koivu,T.J.; Piironen, V.I.; Henttonen, S.K.; Mattila; P.H.); Determination of Phylloquinone in Vegetables, Fruits, and Berries by High-Performance Liquid Chromatography with Electrochemical Detection; J. Agric. Food Chem.; 1997; 45; 12#Woollard D. C., Indyk H.E., Fong B.Y., Cook K.K.; Determination of Vitamin K1 Isomers in Foods by Liquid Chromatography with C30 Bonded-Phase Column; Journal of AOAC International; 2002; 85; 3#Presse N., Potvin S., Bertrand B., Calvo M.S., Ferland G.; Phylloquinone content of herbs, spices and seasonings; Journal of Food Composition and Analysis; 2015; 41
- 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
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7#National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024
- Müller H.; Bestimmung der Folsäure-Gehalte von Gemüse und Obst mit Hilfe der Hochleistungsflüssigchromatographie (HPLC); Z Lebensm Unters Forsch; 1993; 196
- Santos, J., et al.; Fresh-cut aromatic herbs: Nutritional quality stability during shelf-life.; LWT - Food Science and Technology; 2005; 59; 1#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
- Gogoasa, I., et al.; Preliminary research regarding the use of some vegetables (carrot, parsley, celery and tomato) as supplementary sources of bio minerals.; Journal of Horticulture, Forestry and Biotechnology; 2014; 18; 4#Santos, J., et al.; Fresh-cut aromatic herbs: Nutritional quality stability during shelf-life.; LWT - Food Science and Technology; 2005; 59; 1#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#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#Gogoasa, I., et al.; Preliminary research regarding the use of some vegetables (carrot, parsley, celery and tomato) as supplementary sources of bio minerals.; Journal of Horticulture, Forestry and Biotechnology; 2014; 18; 4#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.; Fresh-cut aromatic herbs: Nutritional quality stability during shelf-life.; LWT - Food Science and Technology; 2005; 59; 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#Gogoasa, I., et al.; Preliminary research regarding the use of some vegetables (carrot, parsley, celery and tomato) as supplementary sources of bio minerals.; Journal of Horticulture, Forestry and Biotechnology; 2014; 18; 4
- 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.; Fresh-cut aromatic herbs: Nutritional quality stability during shelf-life.; LWT - Food Science and Technology; 2005; 59; 1#Bagdatlioglu, N., et al.; Heavy metal levels in leafy vegetables and some selected fruits.; Journal fur Verbraucherschutz und Lebensmittelsicherheit; 2010; 5; 3#Gogoasa, I., et al.; Preliminary research regarding the use of some vegetables (carrot, parsley, celery and tomato) as supplementary sources of bio minerals.; Journal of Horticulture, Forestry and Biotechnology; 2014; 18; 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
- 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.; Fresh-cut aromatic herbs: Nutritional quality stability during shelf-life.; LWT - Food Science and Technology; 2005; 59; 1#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#Gogoasa, I., et al.; Preliminary research regarding the use of some vegetables (carrot, parsley, celery and tomato) as supplementary sources of bio minerals.; Journal of Horticulture, Forestry and Biotechnology; 2014; 18; 4#Bagdatlioglu, N., et al.; Heavy metal levels in leafy vegetables and some selected fruits.; Journal fur Verbraucherschutz und Lebensmittelsicherheit; 2010; 5; 3
- 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#Santos, J., et al.; Fresh-cut aromatic herbs: Nutritional quality stability during shelf-life.; LWT - Food Science and Technology; 2005; 59; 1#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
- Converted value from: BVL; Lebensmittel Monitoring 2012; 2012#Santos, J., et al.; Fresh-cut aromatic herbs: Nutritional quality stability during shelf-life.; LWT - Food Science and Technology; 2005; 59; 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
- 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
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.