Grünkohl roh
Alle Nährwerte beziehen sich auf 100 g.
- Energie (Kilokalorien)
- 53 kcal
- Energie (Kilojoule)
- 221 kJ
- Protein (Nx6,25)
- 4,16 g
- Fett
- 0,67 g
- Kohlenhydrate, verfügbar
- 3,32 g
- Ballaststoffe, gesamt
- 8,39 g
Vollständige Nährwerte
138 von 138 Nährstoffen · je 100 g
Kein Nährstoff gefunden.
| Nährstoff | Wert | Originalwert | Datenherkunft | Referenz | BLS-Berechnung |
|---|---|---|---|---|---|
| Energie (Kilojoule) | 221 kJ/100 g | 221 | 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 | 83,932 g/100 g | 83.932 | 2 | 1 | |
| Protein (Nx6,25) | 4,16 g/100 g | 4.16 | 3 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fett | 0,67 g/100 g | 0.67 | 3 | 3 | |
| Kohlenhydrate, verfügbar | 3,32 g/100 g | 3.32 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Ballaststoffe, gesamt | 8,39 g/100 g | 8.39 | 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 | 0,226 g/100 g | 0.226 | 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 | 5 | 4 | |
| Vitamin A, Retinol-Äquivalent (RE) | 958 µg/100 g | 958 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, Retinol-Aktivitäts-Äquivalent (RAE) | 479 µg/100 g | 479 | 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 | 5 471 µg/100 g | 5471 | 2 | 5 | |
| Carotinoide, außer Beta-Carotin | 549 µg/100 g | 549 | 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) | 1,92 mg/100 g | 1.92 | 3 | 7 | VITE[mg] = TOCPHA[mg] |
| Alpha‑Tocopherol | 1,92 mg/100 g | 1.92 | 3 | 8 | |
| Beta-Tocopherol | — mg/100 g | - | — | — | |
| Gamma-Tocopherol | 0,23 mg/100 g | 0.23 | 3 | 8 | |
| Delta-Tocopherol | — mg/100 g | - | — | — | |
| Alpha-Tocotrienol | — mg/100 g | - | — | — | |
| Vitamin K | 1 139 µg/100 g | 1139 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (Phyllochinon) | 1 139 µg/100 g | 1139 | 3 | 9 | |
| Vitamin K2 (Menachinone) | 0 µg/100 g | 0 | 4 | — | |
| Vitamin B1 (Thiamin) | 0,1 mg/100 g | 0.1 | 5 | 4 | |
| Vitamin B2 (Riboflavin) | 0,25 mg/100 g | 0.25 | 5 | 4 | |
| Niacin-Äquivalent | 3,167 mg/100 g | 3.167 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 2,1 mg/100 g | 2.1 | 5 | 4 | |
| Pantothensäure | 0,09 mg/100 g | 0.09 | 5 | 10 | |
| Vitamin B6 | 250 µg/100 g | 250 | 5 | 4 | |
| Biotin | 1 µg/100 g | 1 | 5 | 4 | |
| Folat-Äquivalent | 187,2 µg/100 g | 187.2 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folat | 187,2 µg/100 g | 187.2 | 3 | 11 | |
| Folsäure, synthetisch | 0 µg/100 g | 0 | 4 | — | |
| Vitamin B12 (Cobalamine) | 0 µg/100 g | 0 | 4 | — | |
| Vitamin C | 156,009 mg/100 g | 156.009 | 3 | 12 | |
| Salz (Natriumchlorid) | 0,062 g/100 g | 0.062 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Natrium | 25 mg/100 g | 25 | 2 | 13 | |
| Chlorid | 60 mg/100 g | 60 | 5 | 4 | |
| Kalium | 576 mg/100 g | 576 | 2 | 14 | |
| Calcium | 286 mg/100 g | 286 | 3 | 15 | |
| Magnesium | 43 mg/100 g | 43 | 2 | 14 | |
| Phosphor | 87 mg/100 g | 87 | 5 | 4 | |
| Schwefel | — mg/100 g | - | — | — | |
| Eisen | 1,102 mg/100 g | 1.102 | 2 | 16 | |
| Zink | 0,92 mg/100 g | 0.92 | 2 | 17 | |
| Iodid | 4,464 µg/100 g | 4.464 | 5 | 4 | |
| Kupfer | 60 µg/100 g | 60 | 3 | 18 | |
| Mangan | 440 µg/100 g | 440 | 3 | 18 | |
| Fluorid | 20 µg/100 g | 20 | 5 | 4 | |
| Chrom | — µg/100 g | - | — | — | |
| Molybdän | — µg/100 g | - | — | — | |
| Essigsäure | — g/100 g | - | — | — | |
| Zitronensäure | 0,06 g/100 g | 0.06 | 3 | 19 | |
| Milchsäure | 0 g/100 g | 0 | 4 | — | |
| Äpfelsäure | 0,166 g/100 g | 0.166 | 3 | 19 | |
| Weinsäure | — g/100 g | <LOD | 3 | 19 | |
| Zuckeralkohole, gesamt | 0,19 g/100 g | 0.19 | 1 | — | POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated |
| Mannit | 0 g/100 g | 0 | 6 | — | |
| Sorbit | 0,19 g/100 g | 0.19 | 6 | — | |
| Xylit | — g/100 g | - | — | — | |
| Monosaccharide, gesamt | 2,093 g/100 g | 2.093 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 0,9338 g/100 g | 0.9338 | 3 | 12 | |
| Fructose | 1,1592 g/100 g | 1.1592 | 3 | 12 | |
| Galactose | — g/100 g | - | — | — | |
| Disaccharide, gesamt | 0,5474 g/100 g | 0.5474 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Saccharose | 0,5474 g/100 g | 0.5474 | 3 | 12 | |
| Maltose | — g/100 g | - | — | — | |
| Lactose | 0 g/100 g | 0 | 4 | — | |
| Zucker (Mono- und Disaccharide), gesamt | 2,6404 g/100 g | 2.6404 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharide, verfügbar | — g/100 g | - | — | — | |
| Stärke (Stärke, Glykogen, Dextrine) | 0,49 g/100 g | 0.49 | 6 | — | |
| Ballaststoffe, niedermolekular | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular | 8,39 g/100 g | 8.39 | 7 | — | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Ballaststoffe, wasserunlöslich | 7,403 g/100 g | 7.403 | 7 | — | |
| Ballaststoffe, wasserlöslich | 0,987 g/100 g | 0.987 | 7 | — | |
| Ballaststoffe, hochmolekular, wasserlöslich | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular, wasserunlöslich | — g/100 g | - | — | — | |
| Fettsäuren, gesättigt, gesamt | 0,103 g/100 g | 0.103 | 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) | 0,0024 g/100 g | 0.0024 | 3 | 20 | |
| Fettsäure C15:0 (Pentadecylsäure) | 0,001 g/100 g | 0.001 | 3 | 20 | |
| Fettsäure C16:0 (Palmitinsäure) | 0,0648 g/100 g | 0.0648 | 3 | 20 | |
| Fettsäure C17:0 (Margarinsäure) | — g/100 g | - | — | — | |
| Fettsäure C18:0 (Stearinsäure) | 0,0206 g/100 g | 0.0206 | 3 | 20 | |
| Fettsäure C20:0 (Arachinsäure) | 0,0025 g/100 g | 0.0025 | 3 | 20 | |
| Fettsäure C22:0 (Behensäure) | 0,0024 g/100 g | 0.0024 | 3 | 20 | |
| Fettsäure C24:0 (Lignocerinsäure) | 0,00978 g/100 g | 0.00978 | 3 | 20 | |
| Fettsäure, einfach ungesättigt, gesamt | 0,0273 g/100 g | 0.0273 | 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) | 0,0019 g/100 g | 0.0019 | 3 | 20 | |
| Fettsäure C16:1 n-7 cis (Palmitoleinsäure) | 0,0018 g/100 g | 0.0018 | 3 | 20 | |
| Fettsäure C18:1 n-7 cis (Vaccensäure) | 0,0038 g/100 g | 0.0038 | 3 | 20 | |
| Fettsäure C18:1 n-9 cis (Ölsäure) | 0,0118 g/100 g | 0.0118 | 3 | 20 | |
| Fettsäure C20:1 n-9 cis (Gondosäure) | 0,0028 g/100 g | 0.0028 | 3 | 20 | |
| Fettsäure C22:1 n-9 cis (Erucasäure) | 0,0052 g/100 g | 0.0052 | 3 | 20 | |
| Fettsäuren, mehrfach ungesättigt, gesamt | 0,37 g/100 g | 0.37 | 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 | 0,3 g/100 g | 0.3 | 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) | 0,3 g/100 g | 0.3 | 3 | 20 | |
| 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 | 0,066 g/100 g | 0.066 | 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) | 0,0648 g/100 g | 0.0648 | 3 | 20 | |
| 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) | 0,0012 g/100 g | 0.0012 | 3 | 20 | |
| 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 | 0 g/100 g | 0 | 3 | 20 | |
| Cholesterin | 0 mg/100 g | 0 | 4 | — | |
| Aminosäuren, unentbehrlich, gesamt | 1,346 g/100 g | 1.346 | 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 | — g/100 g | - | — | — | |
| Arginin | 0,3 g/100 g | 0.3 | 5 | 4 | |
| Asparaginsäure, inklusive Asparagin | — g/100 g | - | — | — | |
| Cystein | 0,069 g/100 g | 0.069 | 5 | 4 | |
| Glutaminsäure, inklusive Glutamin | — g/100 g | - | — | — | |
| Glycin | — g/100 g | - | — | — | |
| Histidin | 0,1 g/100 g | 0.1 | 5 | 4 | |
| Isoleucin | 0,14 g/100 g | 0.14 | 5 | 4 | |
| Leucin | 0,25 g/100 g | 0.25 | 5 | 4 | |
| Lysin | 0,24 g/100 g | 0.24 | 5 | 4 | |
| Methionin | 0,052 g/100 g | 0.052 | 5 | 4 | |
| Phenylalanin | 0,14 g/100 g | 0.14 | 5 | 4 | |
| Prolin | — g/100 g | - | — | — | |
| Serin | — g/100 g | - | — | — | |
| Threonin | 0,13 g/100 g | 0.13 | 5 | 4 | |
| Tryptophan | 0,064 g/100 g | 0.064 | 5 | 4 | |
| Tyrosin | 0,18 g/100 g | 0.18 | 5 | 4 | |
| Valin | 0,23 g/100 g | 0.23 | 5 | 4 | |
| Stickstoff, gesamt | 0,666 g/100 g | 0.666 | 3 | 2 |
Datenherkunft · Referenz
Datenherkunft
- Formelberechnung
- Aggregation
- Literatur
- Logische Null
- Nährstoffdatenbank
- Übernommener Wert
- Musterberechnung
Referenz
- Fadigas, J.C. et. Al.; Use of multivariate analysis techniques for the characterization of analytical results for the determination of the mineral composition of kale.; Microchemical Journal; 2010; 96#Hagen, S. F., et al.; Effect of cold storage and harvest date on bioactive compounds in curly kale (Brassica oleracea L. var. acephala).; Postharvest Biology and Technology; 2009; 51; 1#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#Armesto, J., et al.; Physicochemical and phytochemical properties of two phenotypes of Galega kale (brassica oleraceal. var. acephala cv. Galega).; Journal of Food Biochemistry; 2015; 39; 4#Martínez, S., et al.; Quality parameters of Brassica spp. grown in northwest Spain.; International Journal of Food Science & Technology; 2010; 45; 4
- Converted value from: Sikora, E. and I. Bodziarczyk; Composition and antioxidant activity of kale (Brassica oleracea L. Var. Acephala) raw and cooked.; Acta Scientiarum Polonorum, Technologia Alimentaria; 2012; 11
- Sikora, E. and I. Bodziarczyk; Composition and antioxidant activity of kale (Brassica oleracea L. Var. Acephala) raw and cooked.; Acta Scientiarum Polonorum, Technologia Alimentaria; 2012; 11
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Cardoso, P. C., et al.; Carotene and provitamin A content of vegetables sold in Viçosa, MG, Brazil, during spring and winter.; Brazilian Journal of Pharmaceutical Sciences; 2009; 45; 3#de Azevedo CH, Rodriguez-Amaya DB; Carotenoid composition of kale as influenced by maturity, season and minimal processing.; Journal of the Science of Food and Agriculture; 2005; 85; 4#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#Kurilich, A. C.; Carotene, tocopherol, and ascorbate contents in subspecies of Brassica oleracea.; Journal of Agricultural and Food Chemistry; 1999; 47#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#Dias, M. G., et al.; Carotenoids in traditional Portuguese fruits and vegetables.; Food Chemistry; 2009; 113; 3
- 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: Cardoso, P. C., et al.; Carotene and provitamin A content of vegetables sold in Viçosa, MG, Brazil, during spring and winter.; Brazilian Journal of Pharmaceutical Sciences; 2009; 45; 3#Converted value from: Dias, M. G., et al.; Carotenoids in traditional Portuguese fruits and vegetables.; Food Chemistry; 2009; 113; 3
- Converted value from: Kurilich, A. C.; Carotene, tocopherol, and ascorbate contents in subspecies of Brassica oleracea.; Journal of Agricultural and Food Chemistry; 1999; 47
- Kurilich, A. C.; Carotene, tocopherol, and ascorbate contents in subspecies of Brassica oleracea.; Journal of Agricultural and Food Chemistry; 1999; 47
- Ferland G. and Sadowski J.A.; Vitamin K1 (Phylloquinone) Content of Green Vegetables: Effects of Plant Maturation and Geographical Growth Location; J Agric. Food Chem.; 1992; 40; 10
- Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021
- Müller H.; Bestimmung der Folsäure-Gehalte von Gemüse und Obst mit Hilfe der Hochleistungsflüssigchromatographie (HPLC); Z Lebensm Unters Forsch; 1993; 196
- Hagen, S. F., et al.; Effect of cold storage and harvest date on bioactive compounds in curly kale (Brassica oleracea L. var. acephala).; Postharvest Biology and Technology; 2009; 51; 1
- 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#Sikora, E. and I. Bodziarczyk; Composition and antioxidant activity of kale (Brassica oleracea L. Var. Acephala) raw and cooked.; Acta Scientiarum Polonorum, Technologia Alimentaria; 2012; 11
- Sikora, E. and I. Bodziarczyk; Composition and antioxidant activity of kale (Brassica oleracea L. Var. Acephala) raw and cooked.; Acta Scientiarum Polonorum, Technologia Alimentaria; 2012; 11#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
- 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
- Fadigas, J.C. et. Al.; Use of multivariate analysis techniques for the characterization of analytical results for the determination of the mineral composition of kale.; Microchemical Journal; 2010; 96#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
- Converted value from: BVL; Lebensmittel Monitoring 2012; 2012#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#Sikora, E. and I. Bodziarczyk; Composition and antioxidant activity of kale (Brassica oleracea L. Var. Acephala) raw and cooked.; Acta Scientiarum Polonorum, Technologia Alimentaria; 2012; 11#Fadigas, J.C. et. Al.; Use of multivariate analysis techniques for the characterization of analytical results for the determination of the mineral composition of kale.; Microchemical Journal; 2010; 96
- Converted value from: BVL; Lebensmittel Monitoring 2012; 2012
- Herrmann K.; Die Säuren der Gemüsearten; Ernährungs-Umschau; 1989; 36; 6
- Converted value from: Ayaz, F. A., et al.; Nutrient contents of kale (Brassica oleraceae L. var. acephala DC.).; Food Chemistry; 2006; 96; 4
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.