Porree/Lauch, roh
Alle Nährwerte beziehen sich auf 100 g.
- Energie (Kilokalorien)
- 36 kcal
- Energie (Kilojoule)
- 151 kJ
- Protein (Nx6,25)
- 2,14 g
- Fett
- 0,25 g
- Kohlenhydrate, verfügbar
- 5 g
- Ballaststoffe, gesamt
- 2,2 g
Vollständige Nährwerte
138 von 138 Nährstoffen · je 100 g
Kein Nährstoff gefunden.
| Nährstoff | Wert | Originalwert | Datenherkunft | Referenz | BLS-Berechnung |
|---|---|---|---|---|---|
| Energie (Kilojoule) | 151 kJ/100 g | 151 | 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) | 36 kcal/100 g | 36 | 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 | 90,4 g/100 g | 90.4 | 2 | 1 | |
| Protein (Nx6,25) | 2,14 g/100 g | 2.14 | 3 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fett | 0,25 g/100 g | 0.25 | 4 | 3 | |
| Kohlenhydrate, verfügbar | 5 g/100 g | 5 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Ballaststoffe, gesamt | 2,2 g/100 g | 2.2 | 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 | 0,222 g/100 g | 0.222 | 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 | 2 | 4 | |
| Vitamin A, Retinol-Äquivalent (RE) | 90 µg/100 g | 90 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, Retinol-Aktivitäts-Äquivalent (RAE) | 45 µg/100 g | 45 | 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 | 534 µg/100 g | 534 | 2 | 5 | |
| Carotinoide, außer Beta-Carotin | 10 µg/100 g | 10 | 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 | 6 | — | |
| Vitamin D2 (Ergocalciferol) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin E (Alpha-Tocopherol) | 0,35 mg/100 g | 0.35 | 4 | 7 | VITE[mg] = TOCPHA[mg] |
| Alpha‑Tocopherol | 0,35 mg/100 g | 0.35 | 4 | 8 | |
| Beta-Tocopherol | — mg/100 g | - | — | — | |
| Gamma-Tocopherol | — mg/100 g | - | — | — | |
| Delta-Tocopherol | — mg/100 g | - | — | — | |
| Alpha-Tocotrienol | — mg/100 g | - | — | — | |
| Vitamin K | 54 µg/100 g | 54 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (Phyllochinon) | 54 µg/100 g | 54 | 4 | 9 | |
| Vitamin K2 (Menachinone) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin B1 (Thiamin) | 0,05 mg/100 g | 0.05 | 4 | 7 | |
| Vitamin B2 (Riboflavin) | 0,03 mg/100 g | 0.03 | 4 | 8 | |
| Niacin-Äquivalent | 0,7 mg/100 g | 0.7 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 0,3 mg/100 g | 0.3 | 4 | 7 | |
| Pantothensäure | 0,15 mg/100 g | 0.15 | 4 | 8 | |
| Vitamin B6 | 140 µg/100 g | 140 | 4 | 7 | |
| Biotin | 3 µg/100 g | 3 | 4 | 8 | |
| 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 | 2 | 10 | |
| Folsäure, synthetisch | 0 µg/100 g | 0 | 6 | — | |
| Vitamin B12 (Cobalamine) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin C | 24 mg/100 g | 24 | 3 | 11 | |
| Salz (Natriumchlorid) | 0,0012 g/100 g | 0.0012 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Natrium | — mg/100 g | <LOQ | 4 | 8 | |
| Chlorid | 24 mg/100 g | 24 | 3 | 11 | |
| Kalium | 275 mg/100 g | 275 | 2 | 4 | |
| Calcium | 42 mg/100 g | 42 | 2 | 12 | |
| Magnesium | 7 mg/100 g | 7 | 4 | 8 | |
| Phosphor | 23 mg/100 g | 23 | 4 | 8 | |
| Schwefel | — mg/100 g | - | — | — | |
| Eisen | 0,4 mg/100 g | 0.4 | 2 | 13 | |
| Zink | 0,2 mg/100 g | 0.2 | 2 | 14 | |
| Iodid | 1 µg/100 g | 1 | 2 | 15 | |
| Kupfer | 40 µg/100 g | 40 | 2 | 16 | |
| Mangan | 170 µg/100 g | 170 | 2 | 17 | |
| Fluorid | 10 µg/100 g | 10 | 3 | 11 | |
| Chrom | 3 µg/100 g | 3 | 4 | 18 | |
| Molybdän | 10 µg/100 g | 10 | 4 | 18 | |
| Essigsäure | — g/100 g | - | — | — | |
| Zitronensäure | 0,048 g/100 g | 0.048 | 4 | 19 | |
| Milchsäure | 0 g/100 g | 0 | 6 | — | |
| Äpfelsäure | 0,174 g/100 g | 0.174 | 4 | 19 | |
| Weinsäure | — g/100 g | <LOD | 4 | 19 | |
| 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 | 3,6 g/100 g | 3.6 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 1,6 g/100 g | 1.6 | 4 | 8 | |
| Fructose | 2 g/100 g | 2 | 4 | 8 | |
| Galactose | — g/100 g | - | — | — | |
| Disaccharide, gesamt | 0,2 g/100 g | 0.2 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Saccharose | 0,2 g/100 g | 0.2 | 4 | 7 | |
| Maltose | — g/100 g | <LOQ | 4 | 8 | |
| Lactose | 0 g/100 g | 0 | 4 | 7 | |
| Zucker (Mono- und Disaccharide), gesamt | 3,8 g/100 g | 3.8 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharide, verfügbar | — g/100 g | - | — | — | |
| Stärke (Stärke, Glykogen, Dextrine) | 1 g/100 g | 1 | 4 | 7 | |
| Ballaststoffe, niedermolekular | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular | 2,2 g/100 g | 2.2 | 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 | 0,5 g/100 g | 0.5 | 5 | — | |
| Ballaststoffe, hochmolekular, wasserlöslich | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular, wasserunlöslich | — g/100 g | - | — | — | |
| Fettsäuren, gesättigt, gesamt | 0,044 g/100 g | 0.044 | 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) | 0,0004 g/100 g | 0.0004 | 4 | 20 | |
| Fettsäure C12:0 (Laurinsäure) | — g/100 g | - | — | — | |
| Fettsäure C14:0 (Myristinsäure) | — g/100 g | - | — | — | |
| Fettsäure C15:0 (Pentadecylsäure) | 0,0004 g/100 g | 0.0004 | 4 | 20 | |
| Fettsäure C16:0 (Palmitinsäure) | 0,0406 g/100 g | 0.0406 | 4 | 20 | |
| Fettsäure C17:0 (Margarinsäure) | — g/100 g | - | — | — | |
| Fettsäure C18:0 (Stearinsäure) | 0,00091 g/100 g | 0.00091 | 4 | 20 | |
| Fettsäure C20:0 (Arachinsäure) | — g/100 g | - | — | — | |
| Fettsäure C22:0 (Behensäure) | 0,001 g/100 g | 0.001 | 4 | 20 | |
| Fettsäure C24:0 (Lignocerinsäure) | 0,001 g/100 g | 0.001 | 4 | 20 | |
| Fettsäure, einfach ungesättigt, gesamt | 0,0098 g/100 g | 0.0098 | 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) | 0,00044 g/100 g | 0.00044 | 4 | 20 | |
| Fettsäure C18:1 n-7 cis (Vaccensäure) | — g/100 g | - | — | — | |
| Fettsäure C18:1 n-9 cis (Ölsäure) | 0,0094 g/100 g | 0.0094 | 4 | 20 | |
| Fettsäure C20:1 n-9 cis (Gondosäure) | — g/100 g | - | — | — | |
| Fettsäure C22:1 n-9 cis (Erucasäure) | — g/100 g | - | — | — | |
| Fettsäuren, mehrfach ungesättigt, gesamt | 0,104 g/100 g | 0.104 | 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 | 0,013 g/100 g | 0.013 | 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) | 0,013 g/100 g | 0.013 | 4 | 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 | 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 | 0,091 g/100 g | 0.091 | 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) | 0,091 g/100 g | 0.091 | 4 | 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) | — 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 | 0,0157 g/100 g | 0.0157 | 4 | 20 | |
| Cholesterin | 0 mg/100 g | 0 | 6 | — | |
| Aminosäuren, unentbehrlich, gesamt | 0,669 g/100 g | 0.669 | 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 | 0,155 g/100 g | 0.155 | 3 | 11 | |
| Arginin | 0,116 g/100 g | 0.116 | 3 | 11 | |
| Asparaginsäure, inklusive Asparagin | 0,193 g/100 g | 0.193 | 3 | 11 | |
| Cystein | 0,012 g/100 g | 0.012 | 3 | 11 | |
| Glutaminsäure, inklusive Glutamin | 0,386 g/100 g | 0.386 | 3 | 11 | |
| Glycin | 0,075 g/100 g | 0.075 | 3 | 11 | |
| Histidin | 0,039 g/100 g | 0.039 | 3 | 11 | |
| Isoleucin | 0,077 g/100 g | 0.077 | 3 | 11 | |
| Leucin | 0,131 g/100 g | 0.131 | 3 | 11 | |
| Lysin | 0,139 g/100 g | 0.139 | 3 | 11 | |
| Methionin | 0,029 g/100 g | 0.029 | 3 | 11 | |
| Phenylalanin | 0,063 g/100 g | 0.063 | 3 | 11 | |
| Prolin | 0,067 g/100 g | 0.067 | 3 | 11 | |
| Serin | 0,075 g/100 g | 0.075 | 3 | 11 | |
| Threonin | 0,076 g/100 g | 0.076 | 3 | 11 | |
| Tryptophan | 0,022 g/100 g | 0.022 | 3 | 11 | |
| Tyrosin | 0,038 g/100 g | 0.038 | 3 | 11 | |
| Valin | 0,093 g/100 g | 0.093 | 3 | 11 | |
| Stickstoff, gesamt | 0,2 g/100 g | 0.2 | 2 | 21 |
Datenherkunft · Referenz
Datenherkunft
- Formelberechnung
- Aggregation
- Nährstoffdatenbank
- Literatur
- Analyse
- Logische Null
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#Public Health England, Nutrient analysis of fruits and vegetables. 2017#Shohag, M. J. I., et al.; Folate Content and Composition of Vegetables Commonly Consumed in China.; Journal of Food Science; 2012; 77; 11
- Converted value from: Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Tsiaganis MC, Laskari K, Melissari E; Fatty acid composition of Allium species lipids; Journal of Food Composition and Analysis; 2006
- 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#Public Health England, Nutrient analysis of fruits and vegetables. 2017
- 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
- 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: Public Health England, Nutrient analysis of fruits and vegetables. 2017
- Converted value from: Public Health England, Nutrient analysis of fruits and vegetables. 2017
- Public Health England, Nutrient analysis of fruits and vegetables. 2017
- 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
- Converted value from: Yon M.,Hyun T.H.; Folate content of foods commonly consumed in Korea measured after trienzyme extraction; Nutrition Research; 2003; 23#Melse-Boonstra A, Verhoef P, Konings EJM, Van Dusseldorp M, Matser A, Hollman PCH, Meyboom S, Kok FJ, West CE; Influence of processing on total, monoglutamate and polyglutamate folate contents of leeks, cauliflower, and green beans.; J Agr Food Chem; 2002; 50; 12#Public Health England, Nutrient analysis of fruits and vegetables. 2017#Shohag, M. J. I., et al.; Folate Content and Composition of Vegetables Commonly Consumed in China.; Journal of Food Science; 2012; 77; 11#Müller H.; Bestimmung der Folsäure-Gehalte von Gemüse und Obst mit Hilfe der Hochleistungsflüssigchromatographie (HPLC); Z Lebensm Unters Forsch; 1993; 196#Converted value from: Phillips KM, Rasor AS, Ruggio DM, Amanna KR; Folate content of different edible portions of vegetables and fruits; Nutrition and Food Science; 2008
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Public Health England, Nutrient analysis of fruits and vegetables. 2017#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#Public Health England, Nutrient analysis of fruits and vegetables. 2017#Converted value from: BVL; Lebensmittel Monitoring 2016; 2016
- 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: BVL; Lebensmittel Monitoring 2010; 2010#Converted value from: BVL; Lebensmittel Monitoring 2004; 2004#Converted value from: BVL; Lebensmittel Monitoring 2013; 2013#Public Health England, Nutrient analysis of fruits and vegetables. 2017
- Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021#National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024
- Converted value from: BVL; Lebensmittel Monitoring 2010; 2010#Converted value from: BVL; Lebensmittel Monitoring 2004; 2004#Converted value from: BVL; Lebensmittel Monitoring 2013; 2013#Public Health England, Nutrient analysis of fruits and vegetables. 2017#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#Converted value from: BVL; Lebensmittel Monitoring 2016; 2016#Converted value from: BVL; Lebensmittel Monitoring 2013; 2013
- 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
- Herrmann K.; Die Säuren der Gemüsearten; Ernährungs-Umschau; 1989; 36; 6
- Converted value from: Tsiaganis MC, Laskari K, Melissari E; Fatty acid composition of Allium species lipids; Journal of Food Composition and Analysis; 2006
- Converted value from: Public Health England, Nutrient analysis of fruits and vegetables. 2017#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
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.