Gemüsepaprika rot, roh
Alle Nährwerte beziehen sich auf 100 g.
- Energie (Kilokalorien)
- 36 kcal
- Energie (Kilojoule)
- 152 kJ
- Protein (Nx6,25)
- 1,025 g
- Fett
- 0,2 g
- Kohlenhydrate, verfügbar
- 6,19 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) | 152 kJ/100 g | 152 | 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 | 92,1 g/100 g | 92.1 | 2 | 1 | |
| Protein (Nx6,25) | 1,025 g/100 g | 1.025 | 2 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fett | 0,2 g/100 g | 0.2 | 3 | 3 | |
| Kohlenhydrate, verfügbar | 6,19 g/100 g | 6.19 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Ballaststoffe, gesamt | 2,2 g/100 g | 2.2 | 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 | 0,32 g/100 g | 0.32 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Rohasche | 1,087 g/100 g | 1.087 | 2 | 4 | |
| Vitamin A, Retinol-Äquivalent (RE) | 466 µg/100 g | 466 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, Retinol-Aktivitäts-Äquivalent (RAE) | 233 µg/100 g | 233 | 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 | 2 617 µg/100 g | 2617 | 2 | 5 | |
| Carotinoide, außer Beta-Carotin | 357 µg/100 g | 357 | 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) | 3,885 mg/100 g | 3.885 | 2 | 7 | VITE[mg] = TOCPHA[mg] |
| Alpha‑Tocopherol | 3,885 mg/100 g | 3.885 | 2 | 8 | |
| Beta-Tocopherol | 0,1333 mg/100 g | 0.1333 | 3 | 9 | |
| Gamma-Tocopherol | 0,288 mg/100 g | 0.288 | 2 | 10 | |
| Delta-Tocopherol | 0,061 mg/100 g | 0.061 | 2 | 8 | |
| Alpha-Tocotrienol | 0,0208 mg/100 g | 0.0208 | 3 | 9 | |
| Vitamin K | 4,8 µg/100 g | 4.8 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (Phyllochinon) | 4,8 µg/100 g | 4.8 | 2 | 11 | |
| Vitamin K2 (Menachinone) | 0 µg/100 g | 0 | 4 | — | |
| Vitamin B1 (Thiamin) | 0,07 mg/100 g | 0.07 | 3 | 12 | |
| Vitamin B2 (Riboflavin) | 0,06 mg/100 g | 0.06 | 3 | 3 | |
| Niacin-Äquivalent | 0,733 mg/100 g | 0.733 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 0,5 mg/100 g | 0.5 | 3 | 12 | |
| Pantothensäure | 0,27 mg/100 g | 0.27 | 3 | 3 | |
| Vitamin B6 | 337,5 µg/100 g | 337.5 | 5 | — | |
| Biotin | 3,3 µg/100 g | 3.3 | 3 | 3 | |
| Folat-Äquivalent | 54 µg/100 g | 54 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folat | 54 µg/100 g | 54 | 2 | 13 | |
| Folsäure, synthetisch | 0 µg/100 g | 0 | 4 | — | |
| Vitamin B12 (Cobalamine) | 0 µg/100 g | 0 | 4 | — | |
| Vitamin C | 159,81 mg/100 g | 159.81 | 5 | — | |
| Salz (Natriumchlorid) | 0,00312 g/100 g | 0.00312 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Natrium | 1,25 mg/100 g | 1.25 | 5 | — | |
| Chlorid | — mg/100 g | - | — | — | |
| Kalium | 211 mg/100 g | 211 | 2 | 14 | |
| Calcium | 8 mg/100 g | 8 | 2 | 15 | |
| Magnesium | 14,12 mg/100 g | 14.12 | 5 | — | |
| Phosphor | 22,93 mg/100 g | 22.93 | 5 | — | |
| Schwefel | — mg/100 g | - | — | — | |
| Eisen | 0,377 mg/100 g | 0.377 | 2 | 16 | |
| Zink | 0,187 mg/100 g | 0.187 | 2 | 17 | |
| Iodid | 3 µg/100 g | 3 | 5 | — | |
| Kupfer | 58 µg/100 g | 58 | 2 | 18 | |
| Mangan | 117 µg/100 g | 117 | 2 | 19 | |
| Fluorid | — µg/100 g | - | — | — | |
| Chrom | 1 µg/100 g | 1 | 3 | 20 | |
| Molybdän | — µg/100 g | - | — | — | |
| Essigsäure | — g/100 g | - | — | — | |
| Zitronensäure | 0,262 g/100 g | 0.262 | 6 | — | |
| Milchsäure | 0 g/100 g | 0 | 4 | — | |
| Äpfelsäure | 0,06 g/100 g | 0.06 | 6 | — | |
| Weinsäure | 0 g/100 g | 0 | 4 | — | |
| Zuckeralkohole, gesamt | 0 g/100 g | 0 | 1 | — | POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated |
| Mannit | — g/100 g | <LOD | 3 | 21 | |
| Sorbit | — g/100 g | <LOD | 3 | 21 | |
| Xylit | — g/100 g | - | — | — | |
| Monosaccharide, gesamt | 6,07 g/100 g | 6.07 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 3,33 g/100 g | 3.33 | 2 | 22 | |
| Fructose | 2,72 g/100 g | 2.72 | 2 | 22 | |
| Galactose | 0,02193 g/100 g | 0.02193 | 3 | 23 | |
| Disaccharide, gesamt | 0,12 g/100 g | 0.12 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Saccharose | 0,12 g/100 g | 0.12 | 5 | — | |
| Maltose | — g/100 g | <LOD or <LOQ | 3 | 3 | |
| Lactose | — g/100 g | <LOD or <LOQ | 3 | 3 | |
| Zucker (Mono- und Disaccharide), gesamt | 6,19 g/100 g | 6.19 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharide, verfügbar | — g/100 g | - | — | — | |
| Stärke (Stärke, Glykogen, Dextrine) | — g/100 g | <LOD | 3 | 3 | |
| Ballaststoffe, niedermolekular | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular | 2,2 g/100 g | 2.2 | 7 | — | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Ballaststoffe, wasserunlöslich | 1,87 g/100 g | 1.87 | 7 | — | |
| Ballaststoffe, wasserlöslich | 0,33 g/100 g | 0.33 | 7 | — | |
| Ballaststoffe, hochmolekular, wasserlöslich | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular, wasserunlöslich | — g/100 g | - | — | — | |
| Fettsäuren, gesättigt, gesamt | 0,0323 g/100 g | 0.0323 | 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) | 0,00033 g/100 g | 0.00033 | 3 | 24 | |
| Fettsäure C14:0 (Myristinsäure) | 0,00155 g/100 g | 0.00155 | 3 | 24 | |
| Fettsäure C15:0 (Pentadecylsäure) | 0,00009 g/100 g | 0.00009 | 3 | 24 | |
| Fettsäure C16:0 (Palmitinsäure) | 0,021 g/100 g | 0.021 | 3 | 24 | |
| Fettsäure C17:0 (Margarinsäure) | 0,00036 g/100 g | 0.00036 | 3 | 24 | |
| Fettsäure C18:0 (Stearinsäure) | 0,00663 g/100 g | 0.00663 | 3 | 24 | |
| Fettsäure C20:0 (Arachinsäure) | 0,001 g/100 g | 0.001 | 3 | 24 | |
| Fettsäure C22:0 (Behensäure) | 0,00078 g/100 g | 0.00078 | 3 | 24 | |
| Fettsäure C24:0 (Lignocerinsäure) | 0,0006 g/100 g | 0.0006 | 3 | 24 | |
| Fettsäure, einfach ungesättigt, gesamt | 0,0025 g/100 g | 0.0025 | 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) | 0,0007 g/100 g | 0.0007 | 3 | 24 | |
| Fettsäure C18:1 n-7 cis (Vaccensäure) | — g/100 g | - | — | — | |
| Fettsäure C18:1 n-9 cis (Ölsäure) | 0,0014 g/100 g | 0.0014 | 3 | 24 | |
| Fettsäure C20:1 n-9 cis (Gondosäure) | — g/100 g | - | — | — | |
| Fettsäure C22:1 n-9 cis (Erucasäure) | 0,00036 g/100 g | 0.00036 | 3 | 24 | |
| Fettsäuren, mehrfach ungesättigt, gesamt | 0,1065 g/100 g | 0.1065 | 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 | 0,0244 g/100 g | 0.0244 | 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) | 0,0244 g/100 g | 0.0244 | 3 | 24 | |
| 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 | 0,0821 g/100 g | 0.0821 | 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) | 0,0821 g/100 g | 0.0821 | 3 | 24 | |
| 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 | 0,00062 g/100 g | 0.00062 | 3 | 24 | |
| Cholesterin | 0 mg/100 g | 0 | 4 | — | |
| Aminosäuren, unentbehrlich, gesamt | 0,313 g/100 g | 0.313 | 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 | 0,045 g/100 g | 0.045 | 7 | — | |
| Arginin | 0,053 g/100 g | 0.053 | 7 | — | |
| Asparaginsäure, inklusive Asparagin | 0,157 g/100 g | 0.157 | 7 | — | |
| Cystein | 0,021 g/100 g | 0.021 | 7 | — | |
| Glutaminsäure, inklusive Glutamin | 0,145 g/100 g | 0.145 | 7 | — | |
| Glycin | 0,041 g/100 g | 0.041 | 7 | — | |
| Histidin | 0,022 g/100 g | 0.022 | 7 | — | |
| Isoleucin | 0,036 g/100 g | 0.036 | 7 | — | |
| Leucin | 0,058 g/100 g | 0.058 | 7 | — | |
| Lysin | 0,049 g/100 g | 0.049 | 7 | — | |
| Methionin | 0,013 g/100 g | 0.013 | 7 | — | |
| Phenylalanin | 0,034 g/100 g | 0.034 | 7 | — | |
| Prolin | 0,048 g/100 g | 0.048 | 7 | — | |
| Serin | 0,044 g/100 g | 0.044 | 7 | — | |
| Threonin | 0,041 g/100 g | 0.041 | 7 | — | |
| Tryptophan | 0,014 g/100 g | 0.014 | 7 | — | |
| Tyrosin | 0,023 g/100 g | 0.023 | 7 | — | |
| Valin | 0,046 g/100 g | 0.046 | 7 | — | |
| Stickstoff, gesamt | 0,164 g/100 g | 0.164 | 2 | 25 |
Datenherkunft · Referenz
Datenherkunft
- Formelberechnung
- Aggregation
- Literatur
- Logische Null
- Analyse
- Übernommener Wert
- Musterberechnung
Referenz
- 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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Shohag, M. J. I., et al.; Folate Content and Composition of Vegetables Commonly Consumed in China.; Journal of Food Science; 2012; 77; 11#Vahteristo L., Lehikoinen K., Ollilainen V. and Varo P.; Application of an HPLC assay for the determination of folate derivatives in some vegetables, fruits and berries consumed in Finland; Food Chemistry; 1997; 59; 4#Guil-Guerrero, J. L., et al.; Nutrient composition and antioxidant activity of 10 pepper (Capsicum annuun) varieties.; European Food Research and Technology; 2006; 1
- 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: Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- Health, D. o; Nutrient analysis of fruit and vegetables; 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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Guil-Guerrero, J. L., et al.; Nutrient composition and antioxidant activity of 10 pepper (Capsicum annuun) varieties.; European Food Research and Technology; 2006; 1
- 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#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#Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24
- 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: Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Converted value from: Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24
- Converted value from: Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24#Converted value from: Knecht, K., et al.; Tocopherol and tocotrienol analysis in raw and cooked vegetables: A validated method with emphasis on sample preparation.; Food Chemistry; 2015; 169
- Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24#Knecht, K., et al.; Tocopherol and tocotrienol analysis in raw and cooked vegetables: A validated method with emphasis on sample preparation.; Food Chemistry; 2015; 169
- Knecht, K., et al.; Tocopherol and tocotrienol analysis in raw and cooked vegetables: A validated method with emphasis on sample preparation.; Food Chemistry; 2015; 169
- Knecht, K., et al.; Tocopherol and tocotrienol analysis in raw and cooked vegetables: A validated method with emphasis on sample preparation.; Food Chemistry; 2015; 169#Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24
- Damon M., Zhang N.Z., Haytowitz D.B., Booth S.L.; Phylloquinone (vitamin K1) content of vegetables; Journal of Food Composition and Analysis; 2005; 18#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: Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- 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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Vahteristo L., Lehikoinen K., Ollilainen V. and Varo P.; Application of an HPLC assay for the determination of folate derivatives in some vegetables, fruits and berries consumed in Finland; Food Chemistry; 1997; 59; 4
- Perez-Lopez, A. J., et al.; Effects of agricultural practices on color, carotenoids composition, and minerals contents of sweet peppers, cv. Almuden.; Journal of Agricultural and Food Chemistry; 2007; 20#Health, D. o; Nutrient analysis of fruit and vegetables; 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#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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Perez-Lopez, A. J., et al.; Effects of agricultural practices on color, carotenoids composition, and minerals contents of sweet peppers, cv. Almuden.; Journal of Agricultural and Food Chemistry; 2007; 20#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#Perez-Lopez, A. J., et al.; Effects of agricultural practices on color, carotenoids composition, and minerals contents of sweet peppers, cv. Almuden.; Journal of Agricultural and Food Chemistry; 2007; 20#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- Perez-Lopez, A. J., et al.; Effects of agricultural practices on color, carotenoids composition, and minerals contents of sweet peppers, cv. Almuden.; Journal of Agricultural and Food Chemistry; 2007; 20#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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#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#Health, D. o; Nutrient analysis of fruit and vegetables; 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
- Health, D. o; Nutrient analysis of fruit and vegetables; 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#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
- Muir, J. G., et al.; Measurement of short-chain carbohydrates in common australian vegetables and fruits by high-performance liquid chromatography (HPLC); Journal of Agricultural and Food Chemistry; 2009; 57; 2
- Muir, J. G., et al.; Measurement of short-chain carbohydrates in common australian vegetables and fruits by high-performance liquid chromatography (HPLC); Journal of Agricultural and Food Chemistry; 2009; 57; 2#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- 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
- Converted value from: Saini, Ramesh Kumar; Keum, Young-Soo; GC–MS and HPLC–DAD analysis of fatty acids and tocopherols in sweet peppers (Capsicum annuum L.); Journal of Food Measurement and Characterization; 2016
- Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013#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.