Erdnuss geröstet
Alle Nährwerte beziehen sich auf 100 g.
- Energie (Kilokalorien)
- 620 kcal
- Energie (Kilojoule)
- 2 567 kJ
- Protein (Nx6,25)
- 29 g
- Fett
- 49,7 g
- Kohlenhydrate, verfügbar
- 9,9 g
- Ballaststoffe, gesamt
- 8,4 g
Vollständige Nährwerte
138 von 138 Nährstoffen · je 100 g
Kein Nährstoff gefunden.
| Nährstoff | Wert | Originalwert | Datenherkunft | Referenz | BLS-Berechnung |
|---|---|---|---|---|---|
| Energie (Kilojoule) | 2 567 kJ/100 g | 2567 | 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) | 620 kcal/100 g | 620 | 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 | 1,07 g/100 g | 1.07 | 2 | 1 | |
| Protein (Nx6,25) | 29 g/100 g | 29 | 3 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fett | 49,7 g/100 g | 49.7 | 4 | 3 | |
| Kohlenhydrate, verfügbar | 9,9 g/100 g | 9.9 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Ballaststoffe, gesamt | 8,4 g/100 g | 8.4 | 4 | 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 | 5 | — | |
| Organische Säuren, gesamt | — g/100 g | - | — | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Rohasche | 1,79 g/100 g | 1.79 | 3 | 4 | |
| Vitamin A, Retinol-Äquivalent (RE) | 2 µg/100 g | 2 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, Retinol-Aktivitäts-Äquivalent (RAE) | 1 µg/100 g | 1 | 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 | 11 µg/100 g | 11 | 4 | 5 | |
| 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) | 8 mg/100 g | 8 | 4 | 6 | VITE[mg] = TOCPHA[mg] |
| Alpha‑Tocopherol | 8 mg/100 g | 8 | 4 | 7 | |
| Beta-Tocopherol | 0,36 mg/100 g | 0.36 | 4 | 3 | |
| Gamma-Tocopherol | 8 mg/100 g | 8 | 4 | 7 | |
| Delta-Tocopherol | 0,61 mg/100 g | 0.61 | 4 | 3 | |
| Alpha-Tocotrienol | — mg/100 g | - | — | — | |
| Vitamin K | 0,39 µg/100 g | 0.39 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (Phyllochinon) | 0,39 µg/100 g | 0.39 | 2 | 8 | |
| Vitamin K2 (Menachinone) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B1 (Thiamin) | 0,255 mg/100 g | 0.255 | 2 | 9 | |
| Vitamin B2 (Riboflavin) | 0,14 mg/100 g | 0.14 | 4 | 10 | |
| Niacin-Äquivalent | 19,633 mg/100 g | 19.633 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 14,3 mg/100 g | 14.3 | 4 | 7 | |
| Pantothensäure | 1,95 mg/100 g | 1.95 | 3 | 11 | |
| Vitamin B6 | 400 µg/100 g | 400 | 4 | 10 | |
| Biotin | 34 µg/100 g | 34 | 4 | 12 | |
| Folat-Äquivalent | 77,5 µg/100 g | 77.5 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folat | 77,5 µg/100 g | 77.5 | 2 | 13 | |
| Folsäure, synthetisch | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B12 (Cobalamine) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin C | — mg/100 g | <LOD or <LOQ | 4 | 7 | |
| Salz (Natriumchlorid) | 0,008 g/100 g | 0.008 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Natrium | 3 mg/100 g | 3 | 3 | 14 | |
| Chlorid | 8 mg/100 g | 8 | 4 | 7 | |
| Kalium | 687 mg/100 g | 687 | 3 | 14 | |
| Calcium | 59,2 mg/100 g | 59.2 | 2 | 15 | |
| Magnesium | 165,1 mg/100 g | 165.1 | 2 | 15 | |
| Phosphor | 336,5 mg/100 g | 336.5 | 3 | 16 | |
| Schwefel | — mg/100 g | - | — | — | |
| Eisen | 1,528 mg/100 g | 1.528 | 2 | 15 | |
| Zink | 3,4 mg/100 g | 3.4 | 3 | 17 | |
| Iodid | 0 µg/100 g | 0 | 4 | 18 | |
| Kupfer | 728 µg/100 g | 728 | 3 | 19 | |
| Mangan | 2 000 µg/100 g | 2000 | 3 | 20 | |
| Fluorid | 140 µg/100 g | 140 | 4 | 7 | |
| Chrom | 11 µg/100 g | 11 | 3 | 21 | |
| Molybdän | 194 µg/100 g | 194 | 2 | 22 | |
| Essigsäure | — g/100 g | - | — | — | |
| Zitronensäure | — g/100 g | - | — | — | |
| Milchsäure | — g/100 g | - | — | — | |
| Äpfelsäure | — g/100 g | - | — | — | |
| Weinsäure | — g/100 g | - | — | — | |
| 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 g/100 g | 0 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 0 g/100 g | 0 | 4 | 3 | |
| Fructose | 0 g/100 g | 0 | 4 | 3 | |
| Galactose | 0 g/100 g | 0 | 4 | 3 | |
| Disaccharide, gesamt | 4,9 g/100 g | 4.9 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Saccharose | 4,9 g/100 g | 4.9 | 4 | 3 | |
| Maltose | 0 g/100 g | 0 | 4 | 3 | |
| Lactose | 0 g/100 g | 0 | 5 | — | |
| Zucker (Mono- und Disaccharide), gesamt | 4,9 g/100 g | 4.9 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharide, verfügbar | — g/100 g | - | — | — | |
| Stärke (Stärke, Glykogen, Dextrine) | 5,04 g/100 g | 5.04 | 3 | 23 | |
| Ballaststoffe, niedermolekular | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular | 8,4 g/100 g | 8.4 | 6 | — | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Ballaststoffe, wasserunlöslich | 8,2 g/100 g | 8.2 | 6 | — | |
| Ballaststoffe, wasserlöslich | 0,2 g/100 g | 0.2 | 6 | — | |
| Ballaststoffe, hochmolekular, wasserlöslich | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular, wasserunlöslich | — g/100 g | - | — | — | |
| Fettsäuren, gesättigt, gesamt | 7,7 g/100 g | 7.7 | 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) | 0 g/100 g | 0 | 4 | 3 | |
| Fettsäure C6:0 (Capronsäure) | 0 g/100 g | 0 | 4 | 3 | |
| Fettsäure C8:0 (Caprylsäure) | 0 g/100 g | 0 | 4 | 3 | |
| Fettsäure C10:0 (Caprinsäure) | 0 g/100 g | 0 | 4 | 3 | |
| Fettsäure C12:0 (Laurinsäure) | 0 g/100 g | 0 | 4 | 3 | |
| Fettsäure C14:0 (Myristinsäure) | 0,016 g/100 g | 0.016 | 4 | 3 | |
| Fettsäure C15:0 (Pentadecylsäure) | 0,004 g/100 g | 0.004 | 4 | 3 | |
| Fettsäure C16:0 (Palmitinsäure) | 3,98 g/100 g | 3.98 | 4 | 3 | |
| Fettsäure C17:0 (Margarinsäure) | 0,041 g/100 g | 0.041 | 4 | 3 | |
| Fettsäure C18:0 (Stearinsäure) | 1,2 g/100 g | 1.2 | 4 | 3 | |
| Fettsäure C20:0 (Arachinsäure) | 0,575 g/100 g | 0.575 | 4 | 3 | |
| Fettsäure C22:0 (Behensäure) | 1,22 g/100 g | 1.22 | 4 | 3 | |
| Fettsäure C24:0 (Lignocerinsäure) | 0,689 g/100 g | 0.689 | 4 | 3 | |
| Fettsäure, einfach ungesättigt, gesamt | 26,1 g/100 g | 26.1 | 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) | 0 g/100 g | 0 | 4 | 3 | |
| Fettsäure C16:1 n-7 cis (Palmitoleinsäure) | 0,031 g/100 g | 0.031 | 4 | 3 | |
| Fettsäure C18:1 n-7 cis (Vaccensäure) | — g/100 g | - | — | — | |
| Fettsäure C18:1 n-9 cis (Ölsäure) | 25,4 g/100 g | 25.4 | 4 | 3 | |
| Fettsäure C20:1 n-9 cis (Gondosäure) | 0,627 g/100 g | 0.627 | 4 | 3 | |
| Fettsäure C22:1 n-9 cis (Erucasäure) | 0,054 g/100 g | 0.054 | 4 | 3 | |
| Fettsäuren, mehrfach ungesättigt, gesamt | 9,74 g/100 g | 9.74 | 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 | 0,025 g/100 g | 0.025 | 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) | 0,025 g/100 g | 0.025 | 4 | 3 | |
| Fettsäure C18:4 n-3 all-cis (Stearidonsäure) | 0 g/100 g | 0 | 4 | 3 | |
| Fettsäure C20:5 n-3 all-cis (Eicosapentaensäure) | 0 g/100 g | 0 | 5 | — | |
| Fettsäure C22:5 n-3 all-cis (Docosapentaensäure) | 0 g/100 g | 0 | 4 | 3 | |
| Fettsäure C22:6 n-3 all-cis (Docosahexaensäure) | 0 g/100 g | 0 | 5 | — | |
| Fettsäuren, mehrfach ungesättigt n-6 (Omega-6), gesamt | 9,71 g/100 g | 9.71 | 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) | 9,69 g/100 g | 9.69 | 4 | 3 | |
| Fettsäure C18:2 n-7 cis 9, trans 11 (konjugierte Linolsäure) | 0,009 g/100 g | 0.009 | 4 | 3 | |
| Fettsäure C18:3 n-6 all-cis (Gamma-Linolensäure) | 0 g/100 g | 0 | 4 | 3 | |
| Fettsäure C20:2 n-6 all-cis (Eicosadiensäure) | 0,004 g/100 g | 0.004 | 4 | 3 | |
| Fettsäure C20:3 n-6 all-cis (Dihomogamma-Linolensäure) | — g/100 g | - | — | — | |
| Fettsäure C20:4 n-6 all-cis (Arachidonsäure) | 0,016 g/100 g | 0.016 | 4 | 3 | |
| Fettsäuren, sonstige | 0,125 g/100 g | 0.125 | 4 | 3 | |
| Cholesterin | 0 mg/100 g | 0 | 4 | 24 | |
| Aminosäuren, unentbehrlich, gesamt | 9,54 g/100 g | 9.54 | 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 | 0,81 g/100 g | 0.81 | 4 | 7 | |
| Arginin | 3,46 g/100 g | 3.46 | 4 | 7 | |
| Asparaginsäure, inklusive Asparagin | 3,31 g/100 g | 3.31 | 4 | 7 | |
| Cystein | 0,43 g/100 g | 0.43 | 4 | 7 | |
| Glutaminsäure, inklusive Glutamin | 5,63 g/100 g | 5.63 | 4 | 7 | |
| Glycin | 1,64 g/100 g | 1.64 | 4 | 7 | |
| Histidin | 0,71 g/100 g | 0.71 | 4 | 7 | |
| Isoleucin | 1,23 g/100 g | 1.23 | 4 | 7 | |
| Leucin | 2,03 g/100 g | 2.03 | 4 | 7 | |
| Lysin | 1,1 g/100 g | 1.1 | 4 | 7 | |
| Methionin | 0,31 g/100 g | 0.31 | 4 | 7 | |
| Phenylalanin | 1,54 g/100 g | 1.54 | 4 | 7 | |
| Prolin | 1,43 g/100 g | 1.43 | 4 | 7 | |
| Serin | 1,83 g/100 g | 1.83 | 4 | 7 | |
| Threonin | 0,85 g/100 g | 0.85 | 4 | 7 | |
| Tryptophan | 0,32 g/100 g | 0.32 | 4 | 7 | |
| Tyrosin | 1,19 g/100 g | 1.19 | 4 | 7 | |
| Valin | 1,45 g/100 g | 1.45 | 4 | 7 | |
| Stickstoff, gesamt | 4,5 g/100 g | 4.5 | 4 | 25 |
Datenherkunft · Referenz
Datenherkunft
- Formelberechnung
- Literatur
- Aggregation
- Nährstoffdatenbank
- Logische Null
- Musterberechnung
Referenz
- Ayoola, P. B., Adeyeye, A.; Effect of heating on the chemical composition and physico - chemical properties of Arachis hypogea (Groundnut) seed flour and oil; Pakistan Journal of Nutrition; 2010
- Leibniz-Institut für Lebensmittel-Systembiologie; SFK Online Version; 2016#Converted value from: US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019
- 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#Converted value from: Ayoola, P. B., Adeyeye, A.; Effect of heating on the chemical composition and physico - chemical properties of Arachis hypogea (Groundnut) seed flour and oil; Pakistan Journal of Nutrition; 2010
- The Swedish Food Agency; The Swedish Food Agency food database; 2024
- Converted value from: Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- 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: 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
- Leibniz-Institut für Lebensmittel-Systembiologie; SFK Online Version; 2016
- Agence nationale de sécurité sanitaire (Anses), Ciqual French food composition table 2020#Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Leibniz-Institut für Lebensmittel-Systembiologie, SFK Online Version, 2016
- Kirchhoff, E (Deutsche Forschungsanstalt für Lebensmittelchemie, Garching); Folsäurequantifizierung in Nahrungsmittelrohstoffen und Lebensmitteln mit konstanten Rezepturen; 2006
- The New Zealand Institute for Plant & Food Research Limited and Ministry of Health, New Zealand Food Composition Database 2024#US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019
- Kafaoǧlu, B., et al.; Chemometric evaluation of trace metal concentrations in some nuts and seeds.; Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment; 2014; 31; 9
- US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019#The New Zealand Institute for Plant & Food Research Limited and Ministry of Health, New Zealand Food Composition Database 2024
- Converted value from: BVL; Lebensmittel Monitoring 2017; 2017#Converted value from: BVL; Lebensmittel Monitoring 2011; 2011#Converted value from: BVL; Lebensmittel Monitoring 2004; 2004#Converted value from: BVL; Lebensmittel Monitoring 2008; 2008#Kafaoǧlu, B., et al.; Chemometric evaluation of trace metal concentrations in some nuts and seeds.; Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment; 2014; 31; 9
- The New Zealand Institute for Plant & Food Research Limited and Ministry of Health, New Zealand Food Composition Database 2024
- Converted value from: BVL; Lebensmittel Monitoring 2017; 2017#Converted value from: BVL; Lebensmittel Monitoring 2011; 2011#Converted value from: BVL; Lebensmittel Monitoring 2008; 2008#Kafaoǧlu, B., et al.; Chemometric evaluation of trace metal concentrations in some nuts and seeds.; Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment; 2014; 31; 9#Converted value from: BVL; Lebensmittel Monitoring 2004; 2004
- Kafaoǧlu, B., et al.; Chemometric evaluation of trace metal concentrations in some nuts and seeds.; Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment; 2014; 31; 9#Converted value from: BVL; Lebensmittel Monitoring 2011; 2011#Converted value from: BVL; Lebensmittel Monitoring 2017; 2017
- Converted value from: BVL; Lebensmittel Monitoring 2011; 2011#Converted value from: BVL; Lebensmittel Monitoring 2017; 2017#Converted value from: BVL; Lebensmittel Monitoring 2008; 2008
- Converted value from: BVL; Lebensmittel Monitoring 2011; 2011
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7#US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019
- Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021
- Converted value from: US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.