Bohne grün, roh
Alle Nährwerte beziehen sich auf 100 g.
- Energie (Kilokalorien)
- 28 kcal
- Energie (Kilojoule)
- 118 kJ
- Protein (Nx6,25)
- 2,238 g
- Fett
- 0,24 g
- Kohlenhydrate, verfügbar
- 3,4 g
- Ballaststoffe, gesamt
- 1,89 g
Vollständige Nährwerte
138 von 138 Nährstoffen · je 100 g
Kein Nährstoff gefunden.
| Nährstoff | Wert | Originalwert | Datenherkunft | Referenz | BLS-Berechnung |
|---|---|---|---|---|---|
| Energie (Kilojoule) | 118 kJ/100 g | 118 | 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 | 90,39 g/100 g | 90.39 | 2 | 1 | |
| Protein (Nx6,25) | 2,238 g/100 g | 2.238 | 2 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fett | 0,24 g/100 g | 0.24 | 3 | 3 | |
| Kohlenhydrate, verfügbar | 3,4 g/100 g | 3.4 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Ballaststoffe, gesamt | 1,89 g/100 g | 1.89 | 3 | 4 | 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 g/100 g | 0 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Rohasche | 0,735 g/100 g | 0.735 | 2 | 5 | |
| Vitamin A, Retinol-Äquivalent (RE) | 71 µg/100 g | 71 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, Retinol-Aktivitäts-Äquivalent (RAE) | 36 µg/100 g | 36 | 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 | 387 µg/100 g | 387 | 2 | 6 | |
| Carotinoide, außer Beta-Carotin | 83 µg/100 g | 83 | 2 | 7 | |
| 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) | 0,0625 mg/100 g | 0.0625 | 5 | 8 | VITE[mg] = TOCPHA[mg] |
| Alpha‑Tocopherol | 0,0625 mg/100 g | 0.0625 | 5 | 9 | |
| Beta-Tocopherol | — mg/100 g | <LOD | 5 | 9 | |
| Gamma-Tocopherol | 0,19 mg/100 g | 0.19 | 5 | 9 | |
| Delta-Tocopherol | 0,0075 mg/100 g | 0.0075 | 5 | 9 | |
| Alpha-Tocotrienol | — mg/100 g | <LOD | 5 | 9 | |
| Vitamin K | 36 µg/100 g | 36 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (Phyllochinon) | 36 µg/100 g | 36 | 5 | 10 | |
| Vitamin K2 (Menachinone) | 0 µg/100 g | 0 | 4 | — | |
| Vitamin B1 (Thiamin) | 0,12 mg/100 g | 0.12 | 5 | 11 | |
| Vitamin B2 (Riboflavin) | 0,09 mg/100 g | 0.09 | 5 | 12 | |
| Niacin-Äquivalent | 1,25 mg/100 g | 1.25 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 0,8 mg/100 g | 0.8 | 5 | 11 | |
| Pantothensäure | 0,11 mg/100 g | 0.11 | 5 | 12 | |
| Vitamin B6 | 33,87 µg/100 g | 33.87 | 5 | 11 | |
| Biotin | 1 µg/100 g | 1 | 5 | 12 | |
| Folat-Äquivalent | 52 µg/100 g | 52 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folat | 52 µg/100 g | 52 | 2 | 13 | |
| Folsäure, synthetisch | 0 µg/100 g | 0 | 4 | — | |
| Vitamin B12 (Cobalamine) | 0 µg/100 g | 0 | 4 | — | |
| Vitamin C | 18,94 mg/100 g | 18.94 | 3 | 3 | |
| Salz (Natriumchlorid) | 0,00495 g/100 g | 0.00495 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Natrium | 1,98 mg/100 g | 1.98 | 2 | 14 | |
| Chlorid | 12,886 mg/100 g | 12.886 | 3 | 3 | |
| Kalium | 234 mg/100 g | 234 | 2 | 15 | |
| Calcium | 65 mg/100 g | 65 | 2 | 16 | |
| Magnesium | 24 mg/100 g | 24 | 2 | 17 | |
| Phosphor | 35,813 mg/100 g | 35.813 | 3 | 3 | |
| Schwefel | — mg/100 g | - | — | — | |
| Eisen | 0,78 mg/100 g | 0.78 | 2 | 18 | |
| Zink | 0,32 mg/100 g | 0.32 | 2 | 19 | |
| Iodid | 2 µg/100 g | 2 | 5 | 12 | |
| Kupfer | 68 µg/100 g | 68 | 2 | 20 | |
| Mangan | 260 µg/100 g | 260 | 2 | 21 | |
| Fluorid | 12 µg/100 g | 12 | 3 | 3 | |
| Chrom | 1 µg/100 g | 1 | 2 | 22 | |
| Molybdän | 20 µg/100 g | 20 | 5 | 23 | |
| Essigsäure | — g/100 g | - | — | — | |
| Zitronensäure | — g/100 g | - | — | — | |
| Milchsäure | 0 g/100 g | 0 | 4 | — | |
| Äpfelsäure | — g/100 g | - | — | — | |
| Weinsäure | 0 g/100 g | 0 | 4 | — | |
| Zuckeralkohole, gesamt | 0,28 g/100 g | 0.28 | 1 | — | POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated |
| Mannit | 0,11 g/100 g | 0.11 | 5 | 24 | |
| Sorbit | 0,17 g/100 g | 0.17 | 5 | 24 | |
| Xylit | — g/100 g | - | — | — | |
| Monosaccharide, gesamt | 2,15 g/100 g | 2.15 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 0,94 g/100 g | 0.94 | 2 | 25 | |
| Fructose | 1,21 g/100 g | 1.21 | 2 | 26 | |
| Galactose | — g/100 g | - | — | — | |
| Disaccharide, gesamt | 0,114 g/100 g | 0.114 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Saccharose | 0,114 g/100 g | 0.114 | 2 | 27 | |
| Maltose | — g/100 g | <LOD or <LOQ | 5 | 12 | |
| Lactose | — g/100 g | <LOD or <LOQ | 5 | 12 | |
| Zucker (Mono- und Disaccharide), gesamt | 2,26 g/100 g | 2.26 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharide, verfügbar | — g/100 g | - | — | — | |
| Stärke (Stärke, Glykogen, Dextrine) | 0,9 g/100 g | 0.9 | 5 | 11 | |
| Ballaststoffe, niedermolekular | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular | 1,89 g/100 g | 1.89 | 3 | 4 | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Ballaststoffe, wasserunlöslich | 1,01 g/100 g | 1.01 | 3 | 3 | |
| Ballaststoffe, wasserlöslich | 0,88 g/100 g | 0.88 | 3 | 3 | |
| Ballaststoffe, hochmolekular, wasserlöslich | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular, wasserunlöslich | — g/100 g | - | — | — | |
| Fettsäuren, gesättigt, gesamt | 0,071 g/100 g | 0.071 | 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) | — g/100 g | - | — | — | |
| Fettsäure C15:0 (Pentadecylsäure) | — g/100 g | - | — | — | |
| Fettsäure C16:0 (Palmitinsäure) | 0,062 g/100 g | 0.062 | 3 | 3 | |
| Fettsäure C17:0 (Margarinsäure) | — g/100 g | - | — | — | |
| Fettsäure C18:0 (Stearinsäure) | 0,0088 g/100 g | 0.0088 | 3 | 3 | |
| Fettsäure C20:0 (Arachinsäure) | — g/100 g | - | — | — | |
| Fettsäure C22:0 (Behensäure) | — g/100 g | - | — | — | |
| Fettsäure C24:0 (Lignocerinsäure) | — g/100 g | - | — | — | |
| Fettsäure, einfach ungesättigt, gesamt | 0,007 g/100 g | 0.007 | 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) | — g/100 g | - | — | — | |
| Fettsäure C18:1 n-7 cis (Vaccensäure) | — g/100 g | - | — | — | |
| Fettsäure C18:1 n-9 cis (Ölsäure) | 0,007 g/100 g | 0.007 | 3 | 3 | |
| Fettsäure C20:1 n-9 cis (Gondosäure) | — g/100 g | - | — | — | |
| Fettsäure C22:1 n-9 cis (Erucasäure) | — g/100 g | - | — | — | |
| Fettsäuren, mehrfach ungesättigt, gesamt | 0,115 g/100 g | 0.115 | 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 | 0,062 g/100 g | 0.062 | 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) | 0,062 g/100 g | 0.062 | 3 | 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 | 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 | 0,053 g/100 g | 0.053 | 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) | 0,053 g/100 g | 0.053 | 3 | 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 | 4 | — | |
| Aminosäuren, unentbehrlich, gesamt | 0,796 g/100 g | 0.796 | 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 | 0,1 g/100 g | 0.1 | 3 | 3 | |
| Asparaginsäure, inklusive Asparagin | — g/100 g | - | — | — | |
| Cystein | 0,024 g/100 g | 0.024 | 3 | 3 | |
| Glutaminsäure, inklusive Glutamin | — g/100 g | - | — | — | |
| Glycin | — g/100 g | - | — | — | |
| Histidin | 0,049 g/100 g | 0.049 | 3 | 3 | |
| Isoleucin | 0,11 g/100 g | 0.11 | 3 | 3 | |
| Leucin | 0,14 g/100 g | 0.14 | 3 | 3 | |
| Lysin | 0,14 g/100 g | 0.14 | 3 | 3 | |
| Methionin | 0,034 g/100 g | 0.034 | 3 | 3 | |
| Phenylalanin | 0,073 g/100 g | 0.073 | 3 | 3 | |
| Prolin | — g/100 g | - | — | — | |
| Serin | — g/100 g | - | — | — | |
| Threonin | 0,093 g/100 g | 0.093 | 3 | 3 | |
| Tryptophan | 0,027 g/100 g | 0.027 | 3 | 3 | |
| Tyrosin | 0,05 g/100 g | 0.05 | 3 | 3 | |
| Valin | 0,13 g/100 g | 0.13 | 3 | 3 | |
| Stickstoff, gesamt | 0,358 g/100 g | 0.358 | 2 | 2 |
Datenherkunft · Referenz
Datenherkunft
- Formelberechnung
- Aggregation
- Nährstoffdatenbank
- Logische Null
- Literatur
Referenz
- 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#Martínez C, Ros G, Periago MJ, Ortuño J, López G, Rincón F; In vitro protein digestibility and mineral availability of green beans (Phaseolus vulgarisL) as influenced by variety and pod size.; Journal of the Science of Food and Agriculture; 1998; 77; 3#Delchier N, Reich M, Renard CMGC; Impact of cooking methods on folates, ascorbic acid and lutein in green beans (Phaseolus vulgaris) and spinach (Spinacea oleracea).; LWT - Food Science and Technology; 2012; 49; 2
- 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
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Converted value from: Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- 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#Martínez C, Ros G, Periago MJ, Ortuño J, López G, Rincón F; In vitro protein digestibility and mineral availability of green beans (Phaseolus vulgarisL) as influenced by variety and pod size.; Journal of the Science of Food and Agriculture; 1998; 77; 3
- 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#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#Li, L., et al.; Selected nutrient analyses of fresh, fresh-stored, and frozen fruits and vegetables.; Journal of Food Composition and Analysis; 2017; 59#Murkovic M, Grams K, Draxl S, Pfannhauser W; Development of an Austrian Carotenoid Database; Journal of Food Composition and Analysis; 2000; 13
- 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: 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: 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
- 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
- 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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Czarnowska-Kujawska M.; Gujska E.; Michalak J.; Testing of different extraction procedures for folate HPLC determination in fresh fruits and vegetables; Journal of Food Composition and Analysis; 2017; 57#Li, L., et al.; Selected nutrient analyses of fresh, fresh-stored, and frozen fruits and vegetables.; Journal of Food Composition and Analysis; 2017; 59#Rychlik M., Englert K., Kapfer S., Kirchhoff E.; Folate contents of legumes determined by optimized enzyme treatment and stable isotope dilution assays; Journal of food composition and analysis; 2007; 20#Delchier N, Reich M, Renard CMGC; Impact of cooking methods on folates, ascorbic acid and lutein in green beans (Phaseolus vulgaris) and spinach (Spinacea oleracea).; LWT - Food Science and Technology; 2012; 49; 2#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
- Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Martínez C, Ros G, Periago MJ, Ortuño J, López G, Rincón F; In vitro protein digestibility and mineral availability of green beans (Phaseolus vulgarisL) as influenced by variety and pod size.; Journal of the Science of Food and Agriculture; 1998; 77; 3
- 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#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Martínez C, Ros G, Periago MJ, Ortuño J, López G, Rincón F; In vitro protein digestibility and mineral availability of green beans (Phaseolus vulgarisL) as influenced by variety and pod size.; Journal of the Science of Food and Agriculture; 1998; 77; 3
- 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#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#Martínez C, Ros G, Periago MJ, Ortuño J, López G, Rincón F; In vitro protein digestibility and mineral availability of green beans (Phaseolus vulgarisL) as influenced by variety and pod size.; Journal of the Science of Food and Agriculture; 1998; 77; 3
- Martínez C, Ros G, Periago MJ, Ortuño J, López G, Rincón F; In vitro protein digestibility and mineral availability of green beans (Phaseolus vulgarisL) as influenced by variety and pod size.; Journal of the Science of Food and Agriculture; 1998; 77; 3#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#Martínez C, Ros G, Periago MJ, Ortuño J, López G, Rincón F; In vitro protein digestibility and mineral availability of green beans (Phaseolus vulgarisL) as influenced by variety and pod size.; Journal of the Science of Food and Agriculture; 1998; 77; 3#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
- Martínez C, Ros G, Periago MJ, Ortuño J, López G, Rincón F; In vitro protein digestibility and mineral availability of green beans (Phaseolus vulgarisL) as influenced by variety and pod size. ; Journal of the Science of Food and Agriculture; 1998; 77; 3#Converted value from: BVL; Lebensmittel Monitoring 2014; 2014#Converted value from: BVL; Lebensmittel Monitoring 2005 ; 2005#Converted value from: BVL; Lebensmittel Monitoring 2008; 2008#Converted value from: BVL; Lebensmittel Monitoring 2017; 2017#Converted value from: BVL; Lebensmittel Monitoring 2011; 2011#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 2002; 2002#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#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 2008; 2008#Converted value from: BVL; Lebensmittel Monitoring 2005 ; 2005#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 2002; 2002#Converted value from: BVL; Lebensmittel Monitoring 2017; 2017#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Converted value from: BVL; Lebensmittel Monitoring 2014; 2014#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 2011; 2011
- Converted value from: BVL; Lebensmittel Monitoring 2014; 2014#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#Converted value from: BVL; Lebensmittel Monitoring 2017; 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
- Converted value from: BVL; Lebensmittel Monitoring 2017; 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
- 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#Sánchez-Mata MDC, Cámara-Hurtado M, Díez-Marqués C; Identification and quantification of soluble sugars in green beans by HPLC; European Food Research and Technology; 2002; 214; 3#Health, D. o; Nutrient analysis of fruit and vegetables; 2013
- 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#Sánchez-Mata MDC, Cámara-Hurtado M, Díez-Marqués C; Identification and quantification of soluble sugars in green beans by HPLC; European Food Research and Technology; 2002; 214; 3
- Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Sánchez-Mata MDC, Cámara-Hurtado M, Díez-Marqués C; Identification and quantification of soluble sugars in green beans by HPLC; European Food Research and Technology; 2002; 214; 3
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.