Tomate roh
Alle Nährwerte beziehen sich auf 100 g.
- Energie (Kilokalorien)
- 22 kcal
- Energie (Kilojoule)
- 91 kJ
- Protein (Nx6,25)
- 0,95 g
- Fett
- 0,11 g
- Kohlenhydrate, verfügbar
- 3,25 g
- Ballaststoffe, gesamt
- 1,3 g
Vollständige Nährwerte
138 von 138 Nährstoffen · je 100 g
Kein Nährstoff gefunden.
| Nährstoff | Wert | Originalwert | Datenherkunft | Referenz | BLS-Berechnung |
|---|---|---|---|---|---|
| Energie (Kilojoule) | 91 kJ/100 g | 91 | 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) | 22 kcal/100 g | 22 | 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 | 94,4 g/100 g | 94.4 | 2 | 1 | |
| Protein (Nx6,25) | 0,95 g/100 g | 0.95 | 3 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fett | 0,11 g/100 g | 0.11 | 4 | 3 | |
| Kohlenhydrate, verfügbar | 3,25 g/100 g | 3.25 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Ballaststoffe, gesamt | 1,3 g/100 g | 1.3 | 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 | 0,387 g/100 g | 0.387 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Rohasche | 0,736 g/100 g | 0.736 | 2 | 4 | |
| Vitamin A, Retinol-Äquivalent (RE) | 103 µg/100 g | 103 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, Retinol-Aktivitäts-Äquivalent (RAE) | 51 µg/100 g | 51 | 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 | 605 µg/100 g | 605 | 2 | 5 | |
| Carotinoide, außer Beta-Carotin | 26 µg/100 g | 26 | 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) | 0,89 mg/100 g | 0.89 | 2 | 7 | VITE[mg] = TOCPHA[mg] |
| Alpha‑Tocopherol | 0,89 mg/100 g | 0.89 | 2 | 8 | |
| Beta-Tocopherol | 0,043 mg/100 g | 0.043 | 2 | 9 | |
| Gamma-Tocopherol | 0,37 mg/100 g | 0.37 | 2 | 10 | |
| Delta-Tocopherol | 0,017 mg/100 g | 0.017 | 2 | 11 | |
| Alpha-Tocotrienol | — mg/100 g | <LOD | 4 | 12 | |
| Vitamin K | 6 µg/100 g | 6 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (Phyllochinon) | 6 µg/100 g | 6 | 2 | 13 | |
| Vitamin K2 (Menachinone) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin B1 (Thiamin) | 0,044 mg/100 g | 0.044 | 2 | 14 | |
| Vitamin B2 (Riboflavin) | 0,015 mg/100 g | 0.015 | 4 | 15 | |
| Niacin-Äquivalent | 0,6 mg/100 g | 0.6 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 0,5 mg/100 g | 0.5 | 4 | 16 | |
| Pantothensäure | 0,24 mg/100 g | 0.24 | 4 | 15 | |
| Vitamin B6 | 68 µg/100 g | 68 | 2 | 17 | |
| Biotin | 1,6 µg/100 g | 1.6 | 4 | 15 | |
| Folat-Äquivalent | 26 µg/100 g | 26 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folat | 26 µg/100 g | 26 | 2 | 18 | |
| Folsäure, synthetisch | 0 µg/100 g | 0 | 6 | — | |
| Vitamin B12 (Cobalamine) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin C | 24,76 mg/100 g | 24.76 | 4 | 19 | |
| Salz (Natriumchlorid) | 0,01 g/100 g | 0.01 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Natrium | 4 mg/100 g | 4 | 2 | 20 | |
| Chlorid | 30 mg/100 g | 30 | 3 | 21 | |
| Kalium | 239 mg/100 g | 239 | 2 | 22 | |
| Calcium | 10 mg/100 g | 10 | 2 | 23 | |
| Magnesium | 12 mg/100 g | 12 | 2 | 24 | |
| Phosphor | 21,721 mg/100 g | 21.721 | 3 | 21 | |
| Schwefel | — mg/100 g | - | — | — | |
| Eisen | 0,2 mg/100 g | 0.2 | 2 | 25 | |
| Zink | 0,14 mg/100 g | 0.14 | 2 | 26 | |
| Iodid | 2 µg/100 g | 2 | 2 | 27 | |
| Kupfer | 40 µg/100 g | 40 | 2 | 28 | |
| Mangan | 110 µg/100 g | 110 | 2 | 29 | |
| Fluorid | 24 µg/100 g | 24 | 3 | 21 | |
| Chrom | 0,5 µg/100 g | 0.5 | 4 | 30 | |
| Molybdän | — µg/100 g | - | — | — | |
| Essigsäure | 0,008 g/100 g | 0.008 | 4 | 31 | |
| Zitronensäure | 0,328 g/100 g | 0.328 | 4 | 31 | |
| Milchsäure | 0 g/100 g | 0 | 6 | — | |
| Äpfelsäure | 0,051028 g/100 g | 0.051028 | 4 | 31 | |
| Weinsäure | 0 g/100 g | 0 | 6 | — | |
| 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 | 4 | 32 | |
| Sorbit | — g/100 g | <LOD | 4 | 32 | |
| Xylit | — g/100 g | - | — | — | |
| Monosaccharide, gesamt | 3,24 g/100 g | 3.24 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 1,5 g/100 g | 1.5 | 2 | 33 | |
| Fructose | 1,73 g/100 g | 1.73 | 2 | 34 | |
| Galactose | 0,00918 g/100 g | 0.00918 | 4 | 35 | |
| Disaccharide, gesamt | 0,007 g/100 g | 0.007 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Saccharose | 0,007 g/100 g | 0.007 | 2 | 36 | |
| Maltose | 0 g/100 g | 0 | 2 | 37 | |
| Lactose | — g/100 g | <LOD or <LOQ | 4 | 15 | |
| Zucker (Mono- und Disaccharide), gesamt | 3,25 g/100 g | 3.25 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharide, verfügbar | — g/100 g | - | — | — | |
| Stärke (Stärke, Glykogen, Dextrine) | — g/100 g | <LOD or <LOQ | 4 | 15 | |
| Ballaststoffe, niedermolekular | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular | 1,3 g/100 g | 1.3 | 5 | — | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Ballaststoffe, wasserunlöslich | 0,8 g/100 g | 0.8 | 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 | 0,0216 g/100 g | 0.0216 | 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) | 0,00002 g/100 g | 0.00002 | 4 | 38 | |
| Fettsäure C8:0 (Caprylsäure) | 0,00005 g/100 g | 0.00005 | 4 | 38 | |
| Fettsäure C10:0 (Caprinsäure) | 0,00003 g/100 g | 0.00003 | 4 | 38 | |
| Fettsäure C12:0 (Laurinsäure) | 0,000067 g/100 g | 0.0000674 | 4 | 38 | |
| Fettsäure C14:0 (Myristinsäure) | 0,00047 g/100 g | 0.00047 | 4 | 38 | |
| Fettsäure C15:0 (Pentadecylsäure) | 0,000087 g/100 g | 0.0000866 | 4 | 38 | |
| Fettsäure C16:0 (Palmitinsäure) | 0,0144 g/100 g | 0.0144 | 4 | 38 | |
| Fettsäure C17:0 (Margarinsäure) | 0,000198 g/100 g | 0.000198 | 4 | 38 | |
| Fettsäure C18:0 (Stearinsäure) | 0,00454 g/100 g | 0.00454 | 4 | 38 | |
| Fettsäure C20:0 (Arachinsäure) | 0,000674 g/100 g | 0.000674 | 4 | 38 | |
| Fettsäure C22:0 (Behensäure) | 0,00045 g/100 g | 0.00045 | 4 | 38 | |
| Fettsäure C24:0 (Lignocerinsäure) | 0,000568 g/100 g | 0.000568 | 4 | 38 | |
| Fettsäure, einfach ungesättigt, gesamt | 0,0106 g/100 g | 0.0106 | 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) | 0,000219 g/100 g | 0.000219 | 4 | 38 | |
| Fettsäure C18:1 n-7 cis (Vaccensäure) | — g/100 g | - | — | — | |
| Fettsäure C18:1 n-9 cis (Ölsäure) | 0,0103 g/100 g | 0.0103 | 4 | 38 | |
| Fettsäure C20:1 n-9 cis (Gondosäure) | 0,000073 g/100 g | 0.000073 | 4 | 38 | |
| Fettsäure C22:1 n-9 cis (Erucasäure) | 0,00002 g/100 g | 0.00002 | 4 | 38 | |
| Fettsäuren, mehrfach ungesättigt, gesamt | 0,0441 g/100 g | 0.0441 | 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 | 0,00819 g/100 g | 0.00819 | 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) | 0,00819 g/100 g | 0.00819 | 4 | 38 | |
| 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 | 0,036 g/100 g | 0.036 | 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) | 0,0359 g/100 g | 0.0359 | 4 | 38 | |
| 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) | 0,000029 g/100 g | 0.0000289 | 4 | 38 | |
| Fettsäure C20:3 n-6 all-cis (Dihomogamma-Linolensäure) | — g/100 g | - | — | — | |
| Fettsäure C20:4 n-6 all-cis (Arachidonsäure) | 0,000027 g/100 g | 0.000027 | 4 | 38 | |
| Fettsäuren, sonstige | 0,000672 g/100 g | 0.000672 | 4 | 38 | |
| Cholesterin | 0 mg/100 g | 0 | 6 | — | |
| Aminosäuren, unentbehrlich, gesamt | 0,178 g/100 g | 0.178 | 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 | 0,026 g/100 g | 0.026 | 3 | 21 | |
| Arginin | 0,018 g/100 g | 0.018 | 3 | 21 | |
| Asparaginsäure, inklusive Asparagin | 0,121 g/100 g | 0.121 | 3 | 21 | |
| Cystein | 0,001 g/100 g | 0.001 | 3 | 21 | |
| Glutaminsäure, inklusive Glutamin | 0,337 g/100 g | 0.337 | 3 | 21 | |
| Glycin | 0,018 g/100 g | 0.018 | 3 | 21 | |
| Histidin | 0,013 g/100 g | 0.013 | 3 | 21 | |
| Isoleucin | 0,023 g/100 g | 0.023 | 3 | 21 | |
| Leucin | 0,03 g/100 g | 0.03 | 3 | 21 | |
| Lysin | 0,029 g/100 g | 0.029 | 3 | 21 | |
| Methionin | 0,007 g/100 g | 0.007 | 3 | 21 | |
| Phenylalanin | 0,024 g/100 g | 0.024 | 3 | 21 | |
| Prolin | 0,016 g/100 g | 0.016 | 3 | 21 | |
| Serin | 0,028 g/100 g | 0.028 | 3 | 21 | |
| Threonin | 0,023 g/100 g | 0.023 | 3 | 21 | |
| Tryptophan | 0,006 g/100 g | 0.006 | 3 | 21 | |
| Tyrosin | 0,012 g/100 g | 0.012 | 3 | 21 | |
| Valin | 0,023 g/100 g | 0.023 | 3 | 21 | |
| Stickstoff, gesamt | 0,114 g/100 g | 0.114 | 2 | 39 |
Datenherkunft · Referenz
Datenherkunft
- Formelberechnung
- Aggregation
- Nährstoffdatenbank
- Literatur
- Analyse
- Logische Null
Referenz
- Capanoglu, E., et al.; Changes in antioxidant and metabolite profiles during production of tomato paste.; Journal of Agricultural and Food Chemistry; 2008; 56; 3#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#Koh, E., et al.; Effects of industrial tomato paste processing on ascorbic acid, flavonoids and carotenoids and their stability over one-year storage.; Journal of the Science of Food and Agriculture; 2012; 29; 1#Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: I. Sodium, Phosphorus, and Potassium.; Journal of Food Composition and Analysis; 1995#Paul, D. K. and R. K. Shaha; Nutrients, vitamins and minerals content in common citrus fruits in the northern region of Bangladesh.; Pakistan Journal of Biological Sciences; 2004; 7; 2#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#Guil-Guerrero, J. L. and M. M. Rebolloso-Fuentes; Nutrient composition and antioxidant activity of eight tomato (Lycopersicon esculentum) varieties.; Journal of Food Composition and Analysis; 2009; 2
- Converted value from: Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Pinela, J., Barros, L., Carvalho, A. M., Ferreira, I.; Nutritional composition and antioxidant activity of four tomato (Lycopersicon esculentum L.) farmer' varieties in Northeastern Portugal homegardens; Food and Chemical Toxicology; 2012; 50
- Guil-Guerrero, J. L. and M. M. Rebolloso-Fuentes; Nutrient composition and antioxidant activity of eight tomato (Lycopersicon esculentum) varieties.; Journal of Food Composition and Analysis; 2009; 2#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#Pinela, J., Barros, L., Carvalho, A. M., Ferreira, I.; Nutritional composition and antioxidant activity of four tomato (Lycopersicon esculentum L.) farmer' varieties in Northeastern Portugal homegardens; Food and Chemical Toxicology; 2012; 50
- Niizu PY, Rodriguez-Amaya DB; New data on the carotenoid composition of raw salad vegetables.; Journal of Food Composition and Analysis; 2005; 18; 8#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#Capanoglu, E., et al.; Changes in antioxidant and metabolite profiles during production of tomato paste.; Journal of Agricultural and Food Chemistry; 2008; 56; 3#Lako J, Trenerry VC, Wahlqvist M, Wattanapenpaiboon N, Sotheeswaran S, Premier R; Phytochemical flavonols, carotenoids and the antioxidant properties of a wide selection of Fijian fruit, vegetables and other readily available foods; Food Chemistry; 2007; 101#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#Murkovic M, Grams K, Draxl S, Pfannhauser W; Development of an Austrian Carotenoid Database; Journal of Food Composition and Analysis; 2000; 13#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: 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: 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: Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- 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#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: Capanoglu, E., et al.; Changes in antioxidant and metabolite profiles during production of tomato paste.; Journal of Agricultural and Food Chemistry; 2008; 56; 3#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#Converted value from: Pinela, J., Barros, L., Carvalho, A. M., Ferreira, I.; Nutritional composition and antioxidant activity of four tomato (Lycopersicon esculentum L.) farmer' varieties in Northeastern Portugal homegardens; Food and Chemical Toxicology; 2012; 50
- Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24#Pinela, J., Barros, L., Carvalho, A. M., Ferreira, I.; Nutritional composition and antioxidant activity of four tomato (Lycopersicon esculentum L.) farmer' varieties in Northeastern Portugal homegardens; Food and Chemical Toxicology; 2012; 50#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#Capanoglu, E., et al.; Changes in antioxidant and metabolite profiles during production of tomato paste.; Journal of Agricultural and Food Chemistry; 2008; 56; 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
- Capanoglu, E., et al.; Changes in antioxidant and metabolite profiles during production of tomato paste.; Journal of Agricultural and Food Chemistry; 2008; 56; 3#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#Pinela, J., Barros, L., Carvalho, A. M., Ferreira, I.; Nutritional composition and antioxidant activity of four tomato (Lycopersicon esculentum L.) farmer' varieties in Northeastern Portugal homegardens; Food and Chemical Toxicology; 2012; 50
- Pinela, J., Barros, L., Carvalho, A. M., Ferreira, I.; Nutritional composition and antioxidant activity of four tomato (Lycopersicon esculentum L.) farmer' varieties in Northeastern Portugal homegardens; Food and Chemical Toxicology; 2012; 50#Capanoglu, E., et al.; Changes in antioxidant and metabolite profiles during production of tomato paste.; Journal of Agricultural and Food Chemistry; 2008; 56; 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#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
- Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24#Capanoglu, E., et al.; Changes in antioxidant and metabolite profiles during production of tomato paste.; Journal of Agricultural and Food Chemistry; 2008; 56; 3#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#Pinela, J., Barros, L., Carvalho, A. M., Ferreira, I.; Nutritional composition and antioxidant activity of four tomato (Lycopersicon esculentum L.) farmer' varieties in Northeastern Portugal homegardens; Food and Chemical Toxicology; 2012; 50
- 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
- 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#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#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#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
- Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013#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
- Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Ollilainen, V.; HPLC analysis of vitamin B6 in foods.; Agricultural and Food Science in Finland; 1999
- Converted value from: Yon M.,Hyun T.H.; Folate content of foods commonly consumed in Korea measured after trienzyme extraction; Nutrition Research; 2003; 23#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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Müller H.; Bestimmung der Folsäure-Gehalte von Gemüse und Obst mit Hilfe der Hochleistungsflüssigchromatographie (HPLC); Z Lebensm Unters Forsch; 1993; 196#Hefni, M., et al.; Folate content in foods commonly consumed in Egypt.; Food Chemistry; 2010; 121; 2#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
- Koh, E., et al.; Effects of industrial tomato paste processing on ascorbic acid, flavonoids and carotenoids and their stability over one-year storage.; Journal of the Science of Food and Agriculture; 2012; 29; 1
- Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: I. Sodium, Phosphorus, and Potassium.; Journal of Food Composition and Analysis; 1995
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: I. Sodium, Phosphorus, and Potassium.; Journal of Food Composition and Analysis; 1995#Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4#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#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
- Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 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#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#Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: II. Calcium, Magnesium, Iron, and Zinc; Journal of Food Composition and Analysis; 1995#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
- Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: II. Calcium, Magnesium, Iron, and Zinc; Journal of Food Composition and Analysis; 1995#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#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#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#Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4
- Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Converted value from: BVL; Lebensmittel Monitoring 2016; 2016#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#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#Sanchez-Castillo, C. P., et al. ; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4#Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: II. Calcium, Magnesium, Iron, and Zinc; Journal of Food Composition and Analysis; 1995#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#Bagdatlioglu, N., et al.; Heavy metal levels in leafy vegetables and some selected fruits.; Journal fur Verbraucherschutz und Lebensmittelsicherheit ; 2010; 5; 3
- Radwan, M. A., Salama, A. K.; Market basket survey for some heavy metals in Egyptian fruits and vegetables; Food and Chemical Toxicology; 2006; 8; 44#Converted value from: BVL; Lebensmittel Monitoring 2004; 2004#Converted value from: BVL; Lebensmittel Monitoring 2010; 2010#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#Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4#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#Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: II. Calcium, Magnesium, Iron, and Zinc; Journal of Food Composition and Analysis; 1995#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#Bagdatlioglu, N., et al.; Heavy metal levels in leafy vegetables and some selected fruits.; Journal fur Verbraucherschutz und Lebensmittelsicherheit; 2010; 5; 3#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: III. Copper, Manganese, Selenium, and Iodine; Journal of Food Composition and Analysis; 1995
- Converted value from: BVL; Lebensmittel Monitoring 2010; 2010#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#Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: III. Copper, Manganese, Selenium, and Iodine; Journal of Food Composition and Analysis; 1995#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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Converted value from: BVL; Lebensmittel Monitoring 2004; 2004
- Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Converted value from: BVL; Lebensmittel Monitoring 2016; 2016#Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: III. Copper, Manganese, Selenium, and Iodine; Journal of Food Composition and Analysis; 1995#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
- Senser F., Scherz H.; Fleisch+ -prod., Fisch+ -prod., Gemüse+ -prod., Früchte+ -prod., Süßw., alkoholh; Brief vom 19.08.93 Deut. Forschungsanst. f. Lebensmittelchem; 1993; 0
- 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
- Pinela, J., Barros, L., Carvalho, A. M., Ferreira, I.; Nutritional composition and antioxidant activity of four tomato (Lycopersicon esculentum L.) farmer' varieties in Northeastern Portugal homegardens; Food and Chemical Toxicology; 2012; 50#Lenucci, M. S., et al. ; Variability in the content of soluble sugars and cell wall polysaccharides in red-ripe cherry and high-pigment tomato cultivars.; Journal of the Science of Food and Agriculture; 2008; 88#Li, B. W. and Andrews, K. W.; Individual sugars, soluble, and insoluble dietary fiber contents of 70 high consumption foods.; Journal of Food Composition and Analysis; 2002; 15#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
- 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#Li, B. W. and Andrews, K. W.; Individual sugars, soluble, and insoluble dietary fiber contents of 70 high consumption foods.; Journal of Food Composition and Analysis; 2002; 15#Pinela, J., Barros, L., Carvalho, A. M., Ferreira, I.; Nutritional composition and antioxidant activity of four tomato (Lycopersicon esculentum L.) farmer' varieties in Northeastern Portugal homegardens; Food and Chemical Toxicology; 2012; 50#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Lenucci, M. S., et al. ; Variability in the content of soluble sugars and cell wall polysaccharides in red-ripe cherry and high-pigment tomato cultivars.; Journal of the Science of Food and Agriculture; 2008; 88
- 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
- Pinela, J., Barros, L., Carvalho, A. M., Ferreira, I.; Nutritional composition and antioxidant activity of four tomato (Lycopersicon esculentum L.) farmer' varieties in Northeastern Portugal homegardens; Food and Chemical Toxicology; 2012; 50#Li, B. W. and Andrews, K. W.; Individual sugars, soluble, and insoluble dietary fiber contents of 70 high consumption foods.; Journal of Food Composition and Analysis; 2002; 15#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Li, B. W. and Andrews, K. W.; Individual sugars, soluble, and insoluble dietary fiber contents of 70 high consumption foods.; Journal of Food Composition and Analysis; 2002; 15
- Converted value from: Pinela, J., Barros, L., Carvalho, A. M., Ferreira, I.; Nutritional composition and antioxidant activity of four tomato (Lycopersicon esculentum L.) farmer' varieties in Northeastern Portugal homegardens; Food and Chemical Toxicology; 2012; 50
- Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Converted value from: Pinela, J., Barros, L., Carvalho, A. M., Ferreira, I.; Nutritional composition and antioxidant activity of four tomato (Lycopersicon esculentum L.) farmer' varieties in Northeastern Portugal homegardens; Food and Chemical Toxicology; 2012; 50#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.