Erbse reif
Alle Nährwerte beziehen sich auf 100 g.
- Energie (Kilokalorien)
- 311 kcal
- Energie (Kilojoule)
- 1 309 kJ
- Protein (Nx6,25)
- 23,023 g
- Fett
- 1,44 g
- Kohlenhydrate, verfügbar
- 40,5 g
- Ballaststoffe, gesamt
- 22,03 g
Vollständige Nährwerte
138 von 138 Nährstoffen · je 100 g
Kein Nährstoff gefunden.
| Nährstoff | Wert | Originalwert | Datenherkunft | Referenz | BLS-Berechnung |
|---|---|---|---|---|---|
| Energie (Kilojoule) | 1 309 kJ/100 g | 1309 | 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) | 311 kcal/100 g | 311 | 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 | 10,375 g/100 g | 10.375 | 2 | 1 | |
| Protein (Nx6,25) | 23,023 g/100 g | 23.023 | 2 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fett | 1,44 g/100 g | 1.44 | 3 | 3 | |
| Kohlenhydrate, verfügbar | 40,5 g/100 g | 40.5 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Ballaststoffe, gesamt | 22,03 g/100 g | 22.03 | 4 | 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 | 5 | — | |
| 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 | 2,665 g/100 g | 2.665 | 2 | 5 | |
| Vitamin A, Retinol-Äquivalent (RE) | 13 µg/100 g | 13 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, Retinol-Aktivitäts-Äquivalent (RAE) | 7 µg/100 g | 7 | 1 | — | VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Retinol | 0 µg/100 g | 0 | 5 | — | |
| Beta‑Carotin | 80 µg/100 g | 80 | 3 | 3 | |
| Carotinoide, außer Beta-Carotin | — µg/100 g | - | — | — | |
| 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 | 5 | — | |
| Vitamin D2 (Ergocalciferol) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin E (Alpha-Tocopherol) | 1,9 mg/100 g | 1.9 | 6 | — | VITE[mg] = TOCPHA[mg] |
| Alpha‑Tocopherol | 1,9 mg/100 g | 1.9 | 6 | — | |
| Beta-Tocopherol | — mg/100 g | - | — | — | |
| Gamma-Tocopherol | — mg/100 g | - | — | — | |
| Delta-Tocopherol | — mg/100 g | - | — | — | |
| Alpha-Tocotrienol | — mg/100 g | - | — | — | |
| Vitamin K | 170 µg/100 g | 170 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (Phyllochinon) | 170 µg/100 g | 170 | 6 | — | |
| Vitamin K2 (Menachinone) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B1 (Thiamin) | 0,8 mg/100 g | 0.8 | 3 | 3 | |
| Vitamin B2 (Riboflavin) | 0,274 mg/100 g | 0.274 | 3 | 3 | |
| Niacin-Äquivalent | 5,32 mg/100 g | 5.32 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 2,67 mg/100 g | 2.67 | 3 | 3 | |
| Pantothensäure | 1,986 mg/100 g | 1.986 | 3 | 3 | |
| Vitamin B6 | 118 µg/100 g | 118 | 3 | 3 | |
| Biotin | 19 µg/100 g | 19 | 3 | 3 | |
| Folat-Äquivalent | 19 µg/100 g | 19 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folat | 19 µg/100 g | 19 | 2 | 6 | |
| Folsäure, synthetisch | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B12 (Cobalamine) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin C | 1,6 mg/100 g | 1.6 | 3 | 3 | |
| Salz (Natriumchlorid) | 0,06 g/100 g | 0.06 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Natrium | 24 mg/100 g | 24 | 3 | 3 | |
| Chlorid | 55 mg/100 g | 55 | 3 | 3 | |
| Kalium | 987 mg/100 g | 987 | 2 | 7 | |
| Calcium | 59 mg/100 g | 59 | 4 | 8 | |
| Magnesium | 63 mg/100 g | 63 | 3 | 9 | |
| Phosphor | 313 mg/100 g | 313 | 2 | 10 | |
| Schwefel | — mg/100 g | - | — | — | |
| Eisen | 5,624 mg/100 g | 5.624 | 2 | 11 | |
| Zink | 2,808 mg/100 g | 2.808 | 4 | 12 | |
| Iodid | 6 µg/100 g | 6 | 3 | 13 | |
| Kupfer | 642 µg/100 g | 642 | 2 | 14 | |
| Mangan | 1 129 µg/100 g | 1129 | 2 | 14 | |
| Fluorid | 40 µg/100 g | 40 | 3 | 3 | |
| Chrom | 4 µg/100 g | 4 | 4 | 8 | |
| Molybdän | 70 µg/100 g | 70 | 4 | 8 | |
| Essigsäure | — g/100 g | - | — | — | |
| Zitronensäure | — g/100 g | - | — | — | |
| Milchsäure | 0 g/100 g | 0 | 5 | — | |
| Äpfelsäure | — g/100 g | - | — | — | |
| Weinsäure | 0 g/100 g | 0 | 5 | — | |
| 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 | 0,5 g/100 g | 0.5 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 0,2 g/100 g | 0.2 | 6 | — | |
| Fructose | 0,3 g/100 g | 0.3 | 6 | — | |
| Galactose | — g/100 g | - | — | — | |
| Disaccharide, gesamt | 2,795 g/100 g | 2.795 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Saccharose | 2,795 g/100 g | 2.795 | 3 | 3 | |
| Maltose | — g/100 g | - | — | — | |
| Lactose | 0 g/100 g | 0 | 5 | — | |
| Zucker (Mono- und Disaccharide), gesamt | 3,3 g/100 g | 3.3 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharide, verfügbar | — g/100 g | - | — | — | |
| Stärke (Stärke, Glykogen, Dextrine) | 37,2 g/100 g | 37.2 | 6 | — | |
| Ballaststoffe, niedermolekular | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular | 19,002 g/100 g | 19.002 | 2 | 15 | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Ballaststoffe, wasserunlöslich | 20,3 g/100 g | 20.3 | 4 | 16 | |
| Ballaststoffe, wasserlöslich | 1,73 g/100 g | 1.73 | 4 | 16 | |
| Ballaststoffe, hochmolekular, wasserlöslich | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular, wasserunlöslich | — g/100 g | - | — | — | |
| Fettsäuren, gesättigt, gesamt | 0,26 g/100 g | 0.26 | 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) | 0,23 g/100 g | 0.23 | 3 | 3 | |
| Fettsäure C17:0 (Margarinsäure) | — g/100 g | - | — | — | |
| Fettsäure C18:0 (Stearinsäure) | 0,03 g/100 g | 0.03 | 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 | 0,11 g/100 g | 0.11 | 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) | 0,11 g/100 g | 0.11 | 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 | 0,8 g/100 g | 0.8 | 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 | 0,16 g/100 g | 0.16 | 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) | 0,16 g/100 g | 0.16 | 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 | 5 | — | |
| Fettsäure C22:5 n-3 all-cis (Docosapentaensäure) | — g/100 g | - | — | — | |
| Fettsäure C22:6 n-3 all-cis (Docosahexaensäure) | 0 g/100 g | 0 | 5 | — | |
| Fettsäuren, mehrfach ungesättigt n-6 (Omega-6), gesamt | 0,64 g/100 g | 0.64 | 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) | 0,64 g/100 g | 0.64 | 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 | 5 | — | |
| Aminosäuren, unentbehrlich, gesamt | 8,38 g/100 g | 8.38 | 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 | 1,05 g/100 g | 1.05 | 3 | 9 | |
| Arginin | 1,9 g/100 g | 1.9 | 3 | 9 | |
| Asparaginsäure, inklusive Asparagin | 2,55 g/100 g | 2.55 | 3 | 9 | |
| Cystein | 0,273 g/100 g | 0.273 | 3 | 9 | |
| Glutaminsäure, inklusive Glutamin | 3,87 g/100 g | 3.87 | 3 | 9 | |
| Glycin | 1,01 g/100 g | 1.01 | 3 | 9 | |
| Histidin | 0,586 g/100 g | 0.586 | 3 | 9 | |
| Isoleucin | 0,983 g/100 g | 0.983 | 3 | 9 | |
| Leucin | 1,68 g/100 g | 1.68 | 3 | 9 | |
| Lysin | 1,77 g/100 g | 1.77 | 3 | 9 | |
| Methionin | 0,195 g/100 g | 0.195 | 3 | 9 | |
| Phenylalanin | 1,15 g/100 g | 1.15 | 3 | 9 | |
| Prolin | 1,04 g/100 g | 1.04 | 3 | 9 | |
| Serin | 1,07 g/100 g | 1.07 | 3 | 9 | |
| Threonin | 0,813 g/100 g | 0.813 | 3 | 9 | |
| Tryptophan | 0,159 g/100 g | 0.159 | 3 | 9 | |
| Tyrosin | 0,518 g/100 g | 0.518 | 3 | 9 | |
| Valin | 1,04 g/100 g | 1.04 | 3 | 9 | |
| Stickstoff, gesamt | 3,684 g/100 g | 3.684 | 2 | 17 |
Datenherkunft · Referenz
Datenherkunft
- Formelberechnung
- Aggregation
- Nährstoffdatenbank
- Literatur
- Logische Null
- Übernommener Wert
Referenz
- de Almeida Costa, G. E., et al.; Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes.; Food Chemistry; 2006; 94; 3#Dang, J., et al.; Folate retention in selected processed legumes.; Food Chemistry; 2000; 68; 3#Iqbal, A., et al.; Nutritional quality of important food legumes.; Food Chemistry; 2006; 97; 2#Frias, J., et al.; Assessment of the nutritional quality of raw and extruded Pisum sativum L. var. laguna seeds.; LWT - Food Science and Technology; 2011; 44; 5
- Converted value from: de Almeida Costa, G. E., et al.; Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes.; Food Chemistry; 2006; 94; 3#Converted value from: Iqbal, A., et al.; Nutritional quality of important food legumes.; Food Chemistry; 2006; 97; 2#Converted value from: Frias, J., et al.; Assessment of the nutritional quality of raw and extruded Pisum sativum L. var. laguna seeds.; LWT - Food Science and Technology; 2011; 44; 5#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: de Almeida Costa, G. E., et al.; Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes.; Food Chemistry; 2006; 94; 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#de Almeida Costa, G. E., et al.; Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes.; Food Chemistry; 2006; 94; 3#Frias, J., et al.; Assessment of the nutritional quality of raw and extruded Pisum sativum L. var. laguna seeds.; LWT - Food Science and Technology; 2011; 44; 5
- 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#Jha, A. B., et al.; Genetic diversity of folate profiles in seeds of common bean, lentil, chickpea and pea.; Journal of Food Composition and Analysis; 2015; 42
- National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024#Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021#US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019
- 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
- US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7#Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021#US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019
- BVL; Lebensmittel Monitoring 2015; 2015#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
- BVL; Lebensmittel Monitoring 2015; 2015
- Norwegian Food Safety Authority, Norwegian Food Composition Database 2023
- 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#BVL; Lebensmittel Monitoring 2015; 2015
- Converted value from: de Almeida Costa, G. E., et al.; Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes.; Food Chemistry; 2006; 94; 3#Frias, J., et al.; Assessment of the nutritional quality of raw and extruded Pisum sativum L. var. laguna seeds.; LWT - Food Science and Technology; 2011; 44; 5
- de Almeida Costa, G. E., et al.; Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes.; Food Chemistry; 2006; 94; 3
- Converted value from: de Almeida Costa, G. E., et al.; Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes.; Food Chemistry; 2006; 94; 3#Converted value from: Iqbal, A., et al.; Nutritional quality of important food legumes.; Food Chemistry; 2006; 97; 2#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: Frias, J., et al.; Assessment of the nutritional quality of raw and extruded Pisum sativum L. var. laguna seeds.; LWT - Food Science and Technology; 2011; 44; 5
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.