Mandel süß
Alle Nährwerte beziehen sich auf 100 g.
- Energie (Kilokalorien)
- 544 kcal
- Energie (Kilojoule)
- 2 250 kJ
- Protein (Nx6,25)
- 22,333 g
- Fett
- 46,6 g
- Kohlenhydrate, verfügbar
- 3,87 g
- Ballaststoffe, gesamt
- 10 g
Vollständige Nährwerte
138 von 138 Nährstoffen · je 100 g
Kein Nährstoff gefunden.
| Nährstoff | Wert | Originalwert | Datenherkunft | Referenz | BLS-Berechnung |
|---|---|---|---|---|---|
| Energie (Kilojoule) | 2 250 kJ/100 g | 2250 | 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) | 544 kcal/100 g | 544 | 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 | 5,3 g/100 g | 5.3 | 2 | — | |
| Protein (Nx6,25) | 22,333 g/100 g | 22.333 | 3 | 1 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fett | 46,6 g/100 g | 46.6 | 4 | 2 | |
| Kohlenhydrate, verfügbar | 3,87 g/100 g | 3.87 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Ballaststoffe, gesamt | 10 g/100 g | 10 | 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 | 5 | — | |
| Organische Säuren, gesamt | 0,003 g/100 g | 0.003 | 4 | 4 | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Rohasche | 3,005 g/100 g | 3.005 | 3 | 5 | |
| Vitamin A, Retinol-Äquivalent (RE) | 20 µg/100 g | 20 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, Retinol-Aktivitäts-Äquivalent (RAE) | 10 µg/100 g | 10 | 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 | 120 µg/100 g | 120 | 6 | 6 | |
| 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) | 23,9 mg/100 g | 23.9 | 3 | 7 | VITE[mg] = TOCPHA[mg] |
| Alpha‑Tocopherol | 23,9 mg/100 g | 23.9 | 3 | 8 | |
| Beta-Tocopherol | 0,552 mg/100 g | 0.552 | 4 | 9 | |
| Gamma-Tocopherol | 0,64 mg/100 g | 0.64 | 3 | 10 | |
| Delta-Tocopherol | 0,208 mg/100 g | 0.208 | 3 | 11 | |
| Alpha-Tocotrienol | 0,41 mg/100 g | 0.41 | 4 | 9 | |
| Vitamin K | 0 µg/100 g | 0 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (Phyllochinon) | — µg/100 g | <LOD | 4 | 12 | |
| Vitamin K2 (Menachinone) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B1 (Thiamin) | 0,22 mg/100 g | 0.22 | 2 | — | |
| Vitamin B2 (Riboflavin) | 1,22 mg/100 g | 1.22 | 4 | 13 | |
| Niacin-Äquivalent | 5,893 mg/100 g | 5.893 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 3,06 mg/100 g | 3.06 | 4 | 13 | |
| Pantothensäure | 0,58 mg/100 g | 0.58 | 6 | 6 | |
| Vitamin B6 | 24 µg/100 g | 24 | 2 | — | |
| Biotin | 70 µg/100 g | 70 | 3 | 14 | |
| Folat-Äquivalent | 45 µg/100 g | 45 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folat | 45 µg/100 g | 45 | 6 | 6 | |
| Folsäure, synthetisch | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B12 (Cobalamine) | 0 µg/100 g | 0 | 5 | — | |
| Vitamin C | 1 mg/100 g | 1 | 6 | 15 | |
| Salz (Natriumchlorid) | 0,00518 g/100 g | 0.00518 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Natrium | 2,07 mg/100 g | 2.07 | 2 | — | |
| Chlorid | 40 mg/100 g | 40 | 6 | 6 | |
| Kalium | 676,427 mg/100 g | 676.427 | 2 | — | |
| Calcium | 84,864 mg/100 g | 84.864 | 2 | — | |
| Magnesium | 217,984 mg/100 g | 217.984 | 2 | — | |
| Phosphor | 554,8 mg/100 g | 554.8 | 3 | 16 | |
| Schwefel | 126,7 mg/100 g | 126.7 | 4 | 9 | |
| Eisen | 3,11033 mg/100 g | 3.11033 | 2 | — | |
| Zink | 3,15574 mg/100 g | 3.15574 | 2 | — | |
| Iodid | 1,07549 µg/100 g | 1.07549 | 2 | — | |
| Kupfer | 901,799 µg/100 g | 901.799 | 2 | — | |
| Mangan | 1 813,96 µg/100 g | 1813.96 | 2 | — | |
| Fluorid | 90 µg/100 g | 90 | 6 | 6 | |
| Chrom | 30 µg/100 g | 30 | 3 | 17 | |
| Molybdän | 43,1 µg/100 g | 43.1 | 3 | 18 | |
| 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 | 0 g/100 g | 0 | 1 | — | POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated |
| Mannit | 0 g/100 g | 0 | 7 | — | |
| Sorbit | 0 g/100 g | 0 | 7 | — | |
| Xylit | 0 g/100 g | 0 | 7 | — | |
| Monosaccharide, gesamt | 0,312 g/100 g | 0.312 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 0,199 g/100 g | 0.199 | 4 | 19 | |
| Fructose | 0,1129 g/100 g | 0.1129 | 4 | 19 | |
| Galactose | — g/100 g | - | — | — | |
| Disaccharide, gesamt | 3,322 g/100 g | 3.322 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Saccharose | 3,322 g/100 g | 3.322 | 3 | 20 | |
| Maltose | — g/100 g | - | — | — | |
| Lactose | 0 g/100 g | 0 | 5 | — | |
| Zucker (Mono- und Disaccharide), gesamt | 3,634 g/100 g | 3.634 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharide, verfügbar | — g/100 g | - | — | — | |
| Stärke (Stärke, Glykogen, Dextrine) | 0,24 g/100 g | 0.24 | 3 | 21 | |
| Ballaststoffe, niedermolekular | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular | 10 g/100 g | 10 | 3 | 3 | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Ballaststoffe, wasserunlöslich | 7,4 g/100 g | 7.4 | 3 | 22 | |
| Ballaststoffe, wasserlöslich | 2,6 g/100 g | 2.6 | 3 | 22 | |
| Ballaststoffe, hochmolekular, wasserlöslich | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular, wasserunlöslich | — g/100 g | - | — | — | |
| Fettsäuren, gesättigt, gesamt | 4,01 g/100 g | 4.01 | 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) | 0,02 g/100 g | 0.02 | 4 | 23 | |
| Fettsäure C15:0 (Pentadecylsäure) | 0,01 g/100 g | 0.01 | 4 | 23 | |
| Fettsäure C16:0 (Palmitinsäure) | 3,16 g/100 g | 3.16 | 4 | 23 | |
| Fettsäure C17:0 (Margarinsäure) | 0,03 g/100 g | 0.03 | 4 | 23 | |
| Fettsäure C18:0 (Stearinsäure) | 0,739 g/100 g | 0.739 | 4 | 23 | |
| Fettsäure C20:0 (Arachinsäure) | 0,04 g/100 g | 0.04 | 4 | 23 | |
| Fettsäure C22:0 (Behensäure) | 0,01 g/100 g | 0.01 | 4 | 23 | |
| Fettsäure C24:0 (Lignocerinsäure) | — g/100 g | - | — | — | |
| Fettsäure, einfach ungesättigt, gesamt | 29,51 g/100 g | 29.51 | 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) | 0,009 g/100 g | 0.009 | 4 | 23 | |
| Fettsäure C18:1 n-7 cis (Vaccensäure) | 0,8 g/100 g | 0.8 | 4 | 23 | |
| Fettsäure C18:1 n-9 cis (Ölsäure) | 28,7 g/100 g | 28.7 | 4 | 23 | |
| Fettsäure C20:1 n-9 cis (Gondosäure) | — g/100 g | - | — | — | |
| Fettsäure C22:1 n-9 cis (Erucasäure) | — g/100 g | - | — | — | |
| Fettsäuren, mehrfach ungesättigt, gesamt | 10,3 g/100 g | 10.3 | 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 | 0,04 g/100 g | 0.04 | 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) | 0,04 g/100 g | 0.04 | 4 | 23 | |
| 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 | 10,3 g/100 g | 10.3 | 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) | 10,3 g/100 g | 10.3 | 4 | 23 | |
| Fettsäure C18:2 n-7 cis 9, trans 11 (konjugierte Linolsäure) | — g/100 g | - | — | — | |
| Fettsäure C18:3 n-6 all-cis (Gamma-Linolensäure) | 0,009 g/100 g | 0.009 | 4 | 23 | |
| Fettsäure C20:2 n-6 all-cis (Eicosadiensäure) | 0 g/100 g | 0 | 4 | 23 | |
| 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 | 0,29 g/100 g | 0.29 | 4 | 23 | |
| Cholesterin | 0 mg/100 g | 0 | 7 | — | |
| Aminosäuren, unentbehrlich, gesamt | 6,79 g/100 g | 6.79 | 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 | 2,75 g/100 g | 2.75 | 6 | 6 | |
| Asparaginsäure, inklusive Asparagin | — g/100 g | - | — | — | |
| Cystein | 0,38 g/100 g | 0.38 | 6 | 6 | |
| Glutaminsäure, inklusive Glutamin | — g/100 g | - | — | — | |
| Glycin | — g/100 g | - | — | — | |
| Histidin | 0,52 g/100 g | 0.52 | 6 | 6 | |
| Isoleucin | 0,88 g/100 g | 0.88 | 6 | 6 | |
| Leucin | 1,46 g/100 g | 1.46 | 6 | 6 | |
| Lysin | 0,58 g/100 g | 0.58 | 6 | 6 | |
| Methionin | 0,27 g/100 g | 0.27 | 6 | 6 | |
| Phenylalanin | 1,16 g/100 g | 1.16 | 6 | 6 | |
| Prolin | — g/100 g | - | — | — | |
| Serin | — g/100 g | - | — | — | |
| Threonin | 0,61 g/100 g | 0.61 | 6 | 6 | |
| Tryptophan | 0,17 g/100 g | 0.17 | 6 | 6 | |
| Tyrosin | 0,62 g/100 g | 0.62 | 6 | 6 | |
| Valin | 1,14 g/100 g | 1.14 | 6 | 6 | |
| Stickstoff, gesamt | 3,573 g/100 g | 3.573 | 3 | 24 |
Datenherkunft · Referenz
Datenherkunft
- Formelberechnung
- Analyse
- Aggregation
- Literatur
- Logische Null
- Nährstoffdatenbank
- Übernommener Wert
Referenz
- Converted value from: Ozcan, M. M., et al. ; Characteristics of some almond kernel and oils.; Scientia Horticulturae; 2011; 137; 3#Converted value from: Askin, M. A., et al.; Fatty acid composition affected by kernel weight in almond [Prunus dulcis (Mill.) D.A. Webb.] genetic resources.; Journal of Food Composition and Analysis; 2007; 20; 1#Converted value from: Kalogeropoulos, N., et al.; Nutritional evaluation and health promoting activities of nuts and seeds cultivated in Greece.; International Journal of Food Sciences and Nutrition; 2013; 64; 6#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: Yada, S., et al.; Natural variability in the nutrient composition of California-grown almonds; Journal of Food Composition and Analysis; 2013; 30; 2
- Kalogeropoulos, N., et al.; Nutritional evaluation and health promoting activities of nuts and seeds cultivated in Greece.; International Journal of Food Sciences and Nutrition; 2013; 64; 6
- Converted value from: Max Rubner Institut; Ballaststoffgehalte verschiedener Lebensmittel; 2016#Converted value from: BfEL Detmold; Ballaststoffanalysen; 2002
- 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
- Ozcan, M. M., et al. ; Characteristics of some almond kernel and oils.; Scientia Horticulturae; 2011; 137; 3#Chung, K. H., et al.; Chemical composition of nuts and seeds sold in Korea.; Nutrition Research and Practice; 2013; 7; 2#Aslantas, R., et al.; Some chemical contents of selected almond ( Prunus amygdalus Batsch) types.; Cahiers Options Mediterraneennes; 2001; 56#Kalogeropoulos, N., et al.; Nutritional evaluation and health promoting activities of nuts and seeds cultivated in Greece.; International Journal of Food Sciences and Nutrition; 2013; 64; 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#Yada, S., et al.; Natural variability in the nutrient composition of California-grown almonds; Journal of Food Composition and Analysis; 2013; 30; 2
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Converted value from: Kalogeropoulos, N., et al.; Nutritional evaluation and health promoting activities of nuts and seeds cultivated in Greece.; International Journal of Food Sciences and Nutrition; 2013; 64; 6#Converted value from: Lopez-Ortiz, C. M., et al.; Comparative study of tocopherol homologue content in four almond oil cultivars during two consecutive years.; Journal of Food Composition and Analysis; 2008; 12; 2#Converted value from: Yada, S., et al.; Natural variability in the nutrient composition of California-grown almonds; Journal of Food Composition and Analysis; 2013; 30; 2#Converted value from: Özcan M. M., Matthäus B., Aljuhaimi F., Ahmed I.A.M., Ghafoor K., Babiker E.E., Osman M.A., Gassem M.A., Alqah H.A.S.; Effect of almond genotypes on fatty acid composition, tocopherols and mineral contents and bioactive properties of sweet almond (Prununs amygdalus Batsch spp. Dulce) kernel and oils; J Food Sci Technol; 2020; 57
- Kalogeropoulos, N., et al.; Nutritional evaluation and health promoting activities of nuts and seeds cultivated in Greece.; International Journal of Food Sciences and Nutrition; 2013; 64; 6#Converted value from: Özcan M. M., Matthäus B., Aljuhaimi F., Ahmed I.A.M., Ghafoor K., Babiker E.E., Osman M.A., Gassem M.A., Alqah H.A.S.; Effect of almond genotypes on fatty acid composition, tocopherols and mineral contents and bioactive properties of sweet almond (Prununs amygdalus Batsch spp. Dulce) kernel and oils; J Food Sci Technol; 2020; 57#Lopez-Ortiz, C. M., et al.; Comparative study of tocopherol homologue content in four almond oil cultivars during two consecutive years.; Journal of Food Composition and Analysis; 2008; 12; 2#Yada, S., et al.; Natural variability in the nutrient composition of California-grown almonds; Journal of Food Composition and Analysis; 2013; 30; 2
- Converted value from: Özcan M. M., Matthäus B., Aljuhaimi F., Ahmed I.A.M., Ghafoor K., Babiker E.E., Osman M.A., Gassem M.A., Alqah H.A.S.; Effect of almond genotypes on fatty acid composition, tocopherols and mineral contents and bioactive properties of sweet almond (Prununs amygdalus Batsch spp. Dulce) kernel and oils; J Food Sci Technol; 2020; 57
- Lopez-Ortiz, C. M., et al.; Comparative study of tocopherol homologue content in four almond oil cultivars during two consecutive years.; Journal of Food Composition and Analysis; 2008; 12; 2#Converted value from: Özcan M. M., Matthäus B., Aljuhaimi F., Ahmed I.A.M., Ghafoor K., Babiker E.E., Osman M.A., Gassem M.A., Alqah H.A.S.; Effect of almond genotypes on fatty acid composition, tocopherols and mineral contents and bioactive properties of sweet almond (Prununs amygdalus Batsch spp. Dulce) kernel and oils; J Food Sci Technol; 2020; 57
- Converted value from: Özcan M. M., Matthäus B., Aljuhaimi F., Ahmed I.A.M., Ghafoor K., Babiker E.E., Osman M.A., Gassem M.A., Alqah H.A.S.; Effect of almond genotypes on fatty acid composition, tocopherols and mineral contents and bioactive properties of sweet almond (Prununs amygdalus Batsch spp. Dulce) kernel and oils; J Food Sci Technol; 2020; 57#Kalogeropoulos, N., et al.; Nutritional evaluation and health promoting activities of nuts and seeds cultivated in Greece.; International Journal of Food Sciences and Nutrition; 2013; 64; 6
- Dismore M.L., Haytowitz D.B., Gebhardt S.E.,Peterson J.W., Booth S.L.); Vitamin K content of nuts and fruits in the US diet; Journal of the american dietetic association; 2003; 103; 12
- Yada, S., et al.; Natural variability in the nutrient composition of California-grown almonds; Journal of Food Composition and Analysis; 2013; 30; 2
- U.S. Department of Agriculture (USDA), Agricultural Research Service. FoodData Central: Foundation Foods. Version Current: April 2024. Internet: fdc.nal.usda.gov.#National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024
- National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024
- Converted value from: Özcan M. M., Matthäus B., Aljuhaimi F., Ahmed I.A.M., Ghafoor K., Babiker E.E., Osman M.A., Gassem M.A., Alqah H.A.S.; Effect of almond genotypes on fatty acid composition, tocopherols and mineral contents and bioactive properties of sweet almond (Prununs amygdalus Batsch spp. Dulce) kernel and oils; J Food Sci Technol; 2020; 57#Moreda-Piñeiro, J., P. Herbello-Hermelo, R. Domínguez-González, P. Bermejo-Barrera and A. Moreda-Piñeiro; Bioavailability assessment of essential and toxic metals in edible nuts and seeds.; Food Chemistry; 2016; 205
- Converted value from: Özcan M. M., Matthäus B., Aljuhaimi F., Ahmed I.A.M., Ghafoor K., Babiker E.E., Osman M.A., Gassem M.A., Alqah H.A.S.; Effect of almond genotypes on fatty acid composition, tocopherols and mineral contents and bioactive properties of sweet almond (Prununs amygdalus Batsch spp. Dulce) kernel and oils; J Food Sci Technol; 2020; 57#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#Converted value from: Tošić, S. B., S. S. Mitić, D. S. Velimirović, G. S. Stojanović, A. N. Pavlović and E. T. Pecev-Marinković; Elemental composition of edible nuts: fast optimization and validation procedure of an ICP-OES method.; Journal of the Science of Food and Agriculture; 2015; 95; 11
- Converted value from: Tošić, S. B., S. S. Mitić, D. S. Velimirović, G. S. Stojanović, A. N. Pavlović and E. T. Pecev-Marinković; Elemental composition of edible nuts: fast optimization and validation procedure of an ICP-OES method.; Journal of the Science of Food and Agriculture; 2015; 95; 11#Moreda-Piñeiro, J., P. Herbello-Hermelo, R. Domínguez-González, P. Bermejo-Barrera and A. Moreda-Piñeiro; Bioavailability assessment of essential and toxic metals in edible nuts and seeds.; Food Chemistry; 2016; 205
- Amrein, T. M., et al. ; Acrylamide in roasted almonds and hazelnuts.; J Agric Food Chem; 2005; 53; 20
- Yada, S., et al.; Natural variability in the nutrient composition of California-grown almonds; Journal of Food Composition and Analysis; 2013; 30; 2#Amrein, T. M., et al. ; Acrylamide in roasted almonds and hazelnuts.; J Agric Food Chem; 2005; 53; 20
- Norwegian Food Safety Authority; Norwegian Food Composition Database; 2021#US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019#National Food Institute; Food data (frida.fooddata.dk), version 4.2; 2022
- BfEL Detmold; Ballaststoffanalysen; 2002#Max Rubner Institut; Ballaststoffgehalte verschiedener Lebensmittel; 2016
- Converted value from: Kalogeropoulos, N., et al.; Nutritional evaluation and health promoting activities of nuts and seeds cultivated in Greece.; International Journal of Food Sciences and Nutrition; 2013; 64; 6
- Converted value from: Kalogeropoulos, N., et al.; Nutritional evaluation and health promoting activities of nuts and seeds cultivated in Greece.; International Journal of Food Sciences and Nutrition; 2013; 64; 6#Converted value from: Askin, M. A., et al.; Fatty acid composition affected by kernel weight in almond [Prunus dulcis (Mill.) D.A. Webb.] genetic resources.; Journal of Food Composition and Analysis; 2007; 20; 1#Converted value from: Yada, S., et al.; Natural variability in the nutrient composition of California-grown almonds; Journal of Food Composition and Analysis; 2013; 30; 2#Converted value from: Ozcan, M. M., et al. ; Characteristics of some almond kernel and oils.; Scientia Horticulturae; 2011; 137; 3#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.