Rotkohl roh
Alle Nährwerte beziehen sich auf 100 g.
- Energie (Kilokalorien)
- 28 kcal
- Energie (Kilojoule)
- 119 kJ
- Protein (Nx6,25)
- 1,563 g
- Fett
- 0,18 g
- Kohlenhydrate, verfügbar
- 3,732 g
- Ballaststoffe, gesamt
- 2,5 g
Vollständige Nährwerte
138 von 138 Nährstoffen · je 100 g
Kein Nährstoff gefunden.
| Nährstoff | Wert | Originalwert | Datenherkunft | Referenz | BLS-Berechnung |
|---|---|---|---|---|---|
| Energie (Kilojoule) | 119 kJ/100 g | 119 | 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) | 28 kcal/100 g | 28 | 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 | 90,188 g/100 g | 90.188 | 2 | 1 | |
| Protein (Nx6,25) | 1,563 g/100 g | 1.563 | 3 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fett | 0,18 g/100 g | 0.18 | 4 | 3 | |
| Kohlenhydrate, verfügbar | 3,732 g/100 g | 3.732 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Ballaststoffe, gesamt | 2,5 g/100 g | 2.5 | 5 | — | FIBT[g]=FIBHMW[g]+FIBLMW[g] OR
FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated |
| Alkohol (Ethanol) | 0 g/100 g | 0 | 6 | — | |
| Organische Säuren, gesamt | 0,175 g/100 g | 0.175 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Rohasche | 0,7 g/100 g | 0.7 | 3 | 4 | |
| Vitamin A, Retinol-Äquivalent (RE) | 8 µg/100 g | 8 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, Retinol-Aktivitäts-Äquivalent (RAE) | 4 µg/100 g | 4 | 1 | — | VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Retinol | 0 µg/100 g | 0 | 6 | — | |
| Beta‑Carotin | 36 µg/100 g | 36 | 2 | 5 | |
| Carotinoide, außer Beta-Carotin | 27 µg/100 g | 27 | 3 | 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 | 6 | — | |
| Vitamin D2 (Ergocalciferol) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin E (Alpha-Tocopherol) | 0,07 mg/100 g | 0.07 | 3 | 7 | VITE[mg] = TOCPHA[mg] |
| Alpha‑Tocopherol | 0,07 mg/100 g | 0.07 | 3 | 8 | |
| Beta-Tocopherol | — mg/100 g | <LOD | 3 | 8 | |
| Gamma-Tocopherol | — mg/100 g | <LOD | 3 | 8 | |
| Delta-Tocopherol | — mg/100 g | <LOD | 3 | 8 | |
| Alpha-Tocotrienol | 0,05 mg/100 g | 0.05 | 3 | 8 | |
| Vitamin K | 24 µg/100 g | 24 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (Phyllochinon) | 24 µg/100 g | 24 | 4 | 3 | |
| Vitamin K2 (Menachinone) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin B1 (Thiamin) | 0,063 mg/100 g | 0.063 | 4 | 3 | |
| Vitamin B2 (Riboflavin) | 0,044 mg/100 g | 0.044 | 4 | 3 | |
| Niacin-Äquivalent | 0,63 mg/100 g | 0.63 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 0,43 mg/100 g | 0.43 | 4 | 3 | |
| Pantothensäure | 0,32 mg/100 g | 0.32 | 4 | 3 | |
| Vitamin B6 | 150 µg/100 g | 150 | 4 | 3 | |
| Biotin | 2 µg/100 g | 2 | 4 | 3 | |
| Folat-Äquivalent | 24 µg/100 g | 24 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folat | 24 µg/100 g | 24 | 3 | 9 | |
| Folsäure, synthetisch | 0 µg/100 g | 0 | 6 | — | |
| Vitamin B12 (Cobalamine) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin C | 67,28 mg/100 g | 67.28 | 3 | 10 | |
| Salz (Natriumchlorid) | 0,028 g/100 g | 0.028 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Natrium | 11 mg/100 g | 11 | 4 | 3 | |
| Chlorid | 100 mg/100 g | 100 | 4 | 3 | |
| Kalium | 270 mg/100 g | 270 | 2 | 11 | |
| Calcium | 36 mg/100 g | 36 | 2 | 12 | |
| Magnesium | 14 mg/100 g | 14 | 2 | 11 | |
| Phosphor | 29 mg/100 g | 29 | 4 | 3 | |
| Schwefel | — mg/100 g | - | — | — | |
| Eisen | 0,405 mg/100 g | 0.405 | 2 | 12 | |
| Zink | 0,18 mg/100 g | 0.18 | 2 | 13 | |
| Iodid | 2,86 µg/100 g | 2.86 | 4 | 3 | |
| Kupfer | 28 µg/100 g | 28 | 2 | 14 | |
| Mangan | 170 µg/100 g | 170 | 2 | 11 | |
| Fluorid | 12 µg/100 g | 12 | 4 | 3 | |
| Chrom | 0,5 µg/100 g | 0.5 | 3 | 4 | |
| Molybdän | — µg/100 g | - | — | — | |
| Essigsäure | — g/100 g | - | — | — | |
| Zitronensäure | 0,105 g/100 g | 0.105 | 3 | 15 | |
| Milchsäure | 0 g/100 g | 0 | 6 | — | |
| Äpfelsäure | 0,07 g/100 g | 0.07 | 3 | 15 | |
| Weinsäure | — g/100 g | <LOD | 3 | 15 | |
| 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 | 2,9 g/100 g | 2.9 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 1,58 g/100 g | 1.58 | 3 | 16 | |
| Fructose | 1,32 g/100 g | 1.32 | 3 | 16 | |
| Galactose | — g/100 g | - | — | — | |
| Disaccharide, gesamt | 0,76 g/100 g | 0.76 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Saccharose | 0,76 g/100 g | 0.76 | 3 | 16 | |
| Maltose | — g/100 g | - | — | — | |
| Lactose | 0 g/100 g | 0 | 6 | — | |
| Zucker (Mono- und Disaccharide), gesamt | 3,66 g/100 g | 3.66 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharide, verfügbar | — g/100 g | - | — | — | |
| Stärke (Stärke, Glykogen, Dextrine) | 0,072 g/100 g | 0.072 | 4 | 3 | |
| Ballaststoffe, niedermolekular | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular | 2,5 g/100 g | 2.5 | 5 | — | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Ballaststoffe, wasserunlöslich | 1,7 g/100 g | 1.7 | 5 | — | |
| Ballaststoffe, wasserlöslich | 0,8 g/100 g | 0.8 | 5 | — | |
| Ballaststoffe, hochmolekular, wasserlöslich | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular, wasserunlöslich | — g/100 g | - | — | — | |
| Fettsäuren, gesättigt, gesamt | 0,0334 g/100 g | 0.0334 | 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) | 0,0002 g/100 g | 0.0002 | 4 | 3 | |
| Fettsäure C15:0 (Pentadecylsäure) | — g/100 g | - | — | — | |
| Fettsäure C16:0 (Palmitinsäure) | 0,0295 g/100 g | 0.0295 | 4 | 3 | |
| Fettsäure C17:0 (Margarinsäure) | — g/100 g | - | — | — | |
| Fettsäure C18:0 (Stearinsäure) | 0,00235 g/100 g | 0.00235 | 4 | 3 | |
| Fettsäure C20:0 (Arachinsäure) | 0,0014 g/100 g | 0.0014 | 4 | 3 | |
| Fettsäure C22:0 (Behensäure) | — g/100 g | - | — | — | |
| Fettsäure C24:0 (Lignocerinsäure) | — g/100 g | - | — | — | |
| Fettsäure, einfach ungesättigt, gesamt | 0,0066 g/100 g | 0.0066 | 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) | 0,0018 g/100 g | 0.0018 | 4 | 3 | |
| Fettsäure C18:1 n-7 cis (Vaccensäure) | — g/100 g | - | — | — | |
| Fettsäure C18:1 n-9 cis (Ölsäure) | 0,00385 g/100 g | 0.00385 | 4 | 3 | |
| Fettsäure C20:1 n-9 cis (Gondosäure) | 0,0009 g/100 g | 0.0009 | 4 | 3 | |
| Fettsäure C22:1 n-9 cis (Erucasäure) | — g/100 g | - | — | — | |
| Fettsäuren, mehrfach ungesättigt, gesamt | 0,098 g/100 g | 0.098 | 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 | 0,0435 g/100 g | 0.0435 | 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) | 0,0435 g/100 g | 0.0435 | 4 | 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 | 6 | — | |
| Fettsäure C22:5 n-3 all-cis (Docosapentaensäure) | — g/100 g | - | — | — | |
| Fettsäure C22:6 n-3 all-cis (Docosahexaensäure) | 0 g/100 g | 0 | 6 | — | |
| Fettsäuren, mehrfach ungesättigt n-6 (Omega-6), gesamt | 0,054 g/100 g | 0.054 | 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) | 0,054 g/100 g | 0.054 | 4 | 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 | 6 | — | |
| Aminosäuren, unentbehrlich, gesamt | 0,348 g/100 g | 0.348 | 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 | 0,11 g/100 g | 0.11 | 4 | 3 | |
| Asparaginsäure, inklusive Asparagin | — g/100 g | - | — | — | |
| Cystein | 0,03 g/100 g | 0.03 | 4 | 3 | |
| Glutaminsäure, inklusive Glutamin | — g/100 g | - | — | — | |
| Glycin | — g/100 g | - | — | — | |
| Histidin | 0,027 g/100 g | 0.027 | 4 | 3 | |
| Isoleucin | 0,043 g/100 g | 0.043 | 4 | 3 | |
| Leucin | 0,061 g/100 g | 0.061 | 4 | 3 | |
| Lysin | 0,071 g/100 g | 0.071 | 4 | 3 | |
| Methionin | 0,014 g/100 g | 0.014 | 4 | 3 | |
| Phenylalanin | 0,032 g/100 g | 0.032 | 4 | 3 | |
| Prolin | — g/100 g | - | — | — | |
| Serin | — g/100 g | - | — | — | |
| Threonin | 0,042 g/100 g | 0.042 | 4 | 3 | |
| Tryptophan | 0,012 g/100 g | 0.012 | 4 | 3 | |
| Tyrosin | — g/100 g | - | — | — | |
| Valin | 0,046 g/100 g | 0.046 | 4 | 3 | |
| Stickstoff, gesamt | 0,25 g/100 g | 0.25 | 3 | 2 |
Datenherkunft · Referenz
Datenherkunft
- Formelberechnung
- Aggregation
- Literatur
- Nährstoffdatenbank
- Analyse
- Logische Null
Referenz
- Wold, A. B.; The effect of CA and conventional storage on antioxidant activity and vitamin C in red and white cabbage (Brassica oleracea var. capitata L.) and Savoy (Brassica oleracea var. sabauda L.).; European Journal of Horticultural Science; 2006; 71#Podsedek, A., et al; Antioxidant capacity and content of Brassica oleracea dietary antioxidants.; International Journal of Food Science and Technology; 2006; 41#Ekholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 6
- 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
- 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
- Kaulmann, A., et al.; Carotenoids, polyphenols and micronutrient profiles of Brassica oleraceae and plum varieties and their contribution to measures of total antioxidant capacity.; Food Chemistry; 2014; 155#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#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
- 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: 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
- 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
- Podsedek, A., et al; Antioxidant capacity and content of Brassica oleracea dietary antioxidants.; International Journal of Food Science and Technology; 2006; 41
- 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#Ekholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 6
- Ekholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 6#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#Ekholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 6#Converted value from: BVL; Lebensmittel Monitoring 2004; 2004
- Converted value from: BVL; Lebensmittel Monitoring 2004; 2004#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#Ekholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 6
- Herrmann K.; Die Säuren der Gemüsearten; Ernährungs-Umschau; 1989; 36; 6
- Volden, J., et al. ; Effect of thermal treatment on glucosinolates and antioxidant-related parameters in red cabbage (Brassica oleracea L. ssp. capitata f. rubra).; Food Chemistry; 2008; 109
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.