BLS 4.0 · H320100

Pinienkern

Alle Nährwerte beziehen sich auf 100 g.

Energie (Kilokalorien)
660 kcal
Energie (Kilojoule)
2 726 kJ
Protein (Nx6,25)
16,4 g
Fett
61,9 g
Kohlenhydrate, verfügbar
6,2 g
Ballaststoffe, gesamt
6,4 g
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Vollständige Nährwerte

138 von 138 Nährstoffen · je 100 g

Alle Nährwerte beziehen sich auf 100 g.
NährstoffWertOriginalwertDatenherkunftReferenzBLS-Berechnung
Energie (Kilojoule)2 726 kJ/100 g27261—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)660 kcal/100 g6601—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
Wasser2,4 g/100 g2.421
Protein (Nx6,25)16,4 g/100 g16.422PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated
Fett61,9 g/100 g61.933
Kohlenhydrate, verfügbar6,2 g/100 g6.21—CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated
Ballaststoffe, gesamt6,4 g/100 g6.434FIBT[g]=FIBHMW[g]+FIBLMW[g] OR FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated
Alkohol (Ethanol)0 g/100 g04—
Organische Säuren, gesamt0 g/100 g01—OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated
Rohasche2,5 g/100 g2.525
Vitamin A, Retinol-Äquivalent (RE)2 µg/100 g21—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 g11—VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated
Retinol0 µg/100 g04—
Beta‑Carotin10 µg/100 g1036
Carotinoide, außer Beta-Carotin— µg/100 g-——
Vitamin D0 µg/100 g01—VITD[µg]=ERGCAL[µg]+CHOCAL[µg]teilweise berechnet / partially calculated
Vitamin D3 (Cholecalciferol)0 µg/100 g04—
Vitamin D2 (Ergocalciferol)0 µg/100 g04—
Vitamin E (Alpha-Tocopherol)11,2 mg/100 g11.227VITE[mg] = TOCPHA[mg]
Alpha‑Tocopherol11,2 mg/100 g11.228
Beta-Tocopherol0,02 mg/100 g0.0236
Gamma-Tocopherol10,1 mg/100 g10.129
Delta-Tocopherol0,03 mg/100 g0.0336
Alpha-Tocotrienol— mg/100 g-——
Vitamin K53,9 µg/100 g53.91—VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated
Vitamin K1 (Phyllochinon)53,9 µg/100 g53.9510
Vitamin K2 (Menachinone)0 µg/100 g04—
Vitamin B1 (Thiamin)0,55 mg/100 g0.55211
Vitamin B2 (Riboflavin)0,23 mg/100 g0.2321
Niacin-Äquivalent6,3 mg/100 g6.31—NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated
Niacin3,8 mg/100 g3.8212
Pantothensäure0,36 mg/100 g0.36213
Vitamin B6155 µg/100 g155213
Biotin17,1 µg/100 g17.133
Folat-Äquivalent49 µg/100 g491—FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated
Folat49 µg/100 g4925
Folsäure, synthetisch0 µg/100 g04—
Vitamin B12 (Cobalamine)0 µg/100 g04—
Vitamin C0,8 mg/100 g0.8213
Salz (Natriumchlorid)0,445 g/100 g0.4451—NACL[g] = NA[g]*2.5immer berechnet / always calculated
Natrium178 mg/100 g17829
Chlorid51 mg/100 g51214
Kalium641,8 mg/100 g641.8515
Calcium10,9 mg/100 g10.9515
Magnesium267,4 mg/100 g267.4515
Phosphor533,4 mg/100 g533.4515
Schwefel347 mg/100 g3476—
Eisen4,81 mg/100 g4.81515
Zink6,01 mg/100 g6.01216
Iodid5 µg/100 g56—
Kupfer1 400 µg/100 g1400217
Mangan7 670 µg/100 g7670218
Fluorid63 µg/100 g636—
Chrom75 µg/100 g75219
Molybdän15,9 µg/100 g15.9515
Essigsäure— g/100 g-——
Zitronensäure— g/100 g-——
Milchsäure0 g/100 g04—
Äpfelsäure— g/100 g-——
Weinsäure0 g/100 g04—
Zuckeralkohole, gesamt0 g/100 g01—POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated
Mannit0 g/100 g06—
Sorbit0 g/100 g06—
Xylit0 g/100 g06—
Monosaccharide, gesamt0,2 g/100 g0.21—MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated
Glucose0,1 g/100 g0.1220
Fructose0,1 g/100 g0.1220
Galactose— g/100 g-——
Disaccharide, gesamt3,8 g/100 g3.81—DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated
Saccharose3,8 g/100 g3.8221
Maltose0 g/100 g036
Lactose0 g/100 g04—
Zucker (Mono- und Disaccharide), gesamt4 g/100 g41—SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated
Oligosaccharide, verfügbar— g/100 g-——
Stärke (Stärke, Glykogen, Dextrine)2,2 g/100 g2.2222
Ballaststoffe, niedermolekular0,7 g/100 g0.733
Ballaststoffe, hochmolekular5,7 g/100 g5.734FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated
Ballaststoffe, wasserunlöslich— g/100 g-——
Ballaststoffe, wasserlöslich— g/100 g-——
Ballaststoffe, hochmolekular, wasserlöslich1,2 g/100 g1.233
Ballaststoffe, hochmolekular, wasserunlöslich4,5 g/100 g4.533
Fettsäuren, gesättigt, gesamt4,34 g/100 g4.341—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)2,724 g/100 g2.72433
Fettsäure C17:0 (Margarinsäure)— g/100 g-——
Fettsäure C18:0 (Stearinsäure)1,405 g/100 g1.40533
Fettsäure C20:0 (Arachinsäure)0,21 g/100 g0.2133
Fettsäure C22:0 (Behensäure)— g/100 g-——
Fettsäure C24:0 (Lignocerinsäure)— g/100 g-——
Fettsäure, einfach ungesättigt, gesamt15,666 g/100 g15.6661—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)0,198 g/100 g0.19833
Fettsäure C18:1 n-9 cis (Ölsäure)14,862 g/100 g14.86233
Fettsäure C20:1 n-9 cis (Gondosäure)0,606 g/100 g0.60633
Fettsäure C22:1 n-9 cis (Erucasäure)— g/100 g-——
Fettsäuren, mehrfach ungesättigt, gesamt25,668 g/100 g25.6681—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), gesamt0,147 g/100 g0.1471—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)0,147 g/100 g0.14733
Fettsäure C18:4 n-3 all-cis (Stearidonsäure)— g/100 g-——
Fettsäure C20:5 n-3 all-cis (Eicosapentaensäure)0 g/100 g04—
Fettsäure C22:5 n-3 all-cis (Docosapentaensäure)— g/100 g-——
Fettsäure C22:6 n-3 all-cis (Docosahexaensäure)0 g/100 g04—
Fettsäuren, mehrfach ungesättigt n-6 (Omega-6), gesamt25,521 g/100 g25.5211—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)25,215 g/100 g25.21533
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)0,306 g/100 g0.30633
Fettsäure C20:3 n-6 all-cis (Dihomogamma-Linolensäure)— g/100 g-——
Fettsäure C20:4 n-6 all-cis (Arachidonsäure)— g/100 g-——
Fettsäuren, sonstige10,693 g/100 g10.693323
Cholesterin0 mg/100 g06—
Aminosäuren, unentbehrlich, gesamt4,64 g/100 g4.641—AAE9[g] = ILE[g] + LEU[g] + LYS[g] + MET[g] + PHE[g] + THR[g] + TRP[g] + VAL[g]+HIS[g]immer berechnet / always calculated
Alanin0,724 g/100 g0.724213
Arginin2,44 g/100 g2.44213
Asparaginsäure, inklusive Asparagin1,4 g/100 g1.4213
Cystein0,258 g/100 g0.258213
Glutaminsäure, inklusive Glutamin2,88 g/100 g2.8825
Glycin0,71 g/100 g0.71213
Histidin0,351 g/100 g0.35125
Isoleucin0,544 g/100 g0.544213
Leucin1,036 g/100 g1.036213
Lysin0,58 g/100 g0.5825
Methionin0,286 g/100 g0.286213
Phenylalanin0,56 g/100 g0.5625
Prolin0,686 g/100 g0.686213
Serin0,86 g/100 g0.8625
Threonin0,43 g/100 g0.4325
Tryptophan0,151 g/100 g0.151212
Tyrosin0,557 g/100 g0.55725
Valin0,705 g/100 g0.70525
Stickstoff, gesamt2,6 g/100 g2.6224
Datenherkunft · Referenz

Datenherkunft

  1. Formelberechnung
  2. Aggregation
  3. Nährstoffdatenbank
  4. Logische Null
  5. Literatur
  6. Übernommener Wert

Referenz

  1. 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#Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021
  2. Converted value from: National Food Institute; Food data (frida.fooddata.dk), version 4.2; 2022#Converted value from: US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019#Converted value from: Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021
  3. National Food Institute; Food data (frida.fooddata.dk), version 4.2; 2022
  4. Converted value from: National Food Institute; Food data (frida.fooddata.dk), version 4.2; 2022
  5. 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
  6. Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021
  7. Converted value from: National Food Institute; Food data (frida.fooddata.dk), version 4.2; 2022#Converted value from: 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
  8. 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#National Food Institute; Food data (frida.fooddata.dk), version 4.2; 2022
  9. 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#National Food Institute; Food data (frida.fooddata.dk), version 4.2; 2022
  10. 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
  11. US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019#Converted value from: National Food Institute; Food data (frida.fooddata.dk), version 4.2; 2022#Converted value from: Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021
  12. National Food Institute; Food data (frida.fooddata.dk), version 4.2; 2022#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
  13. National Food Institute; Food data (frida.fooddata.dk), version 4.2; 2022#US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019
  14. Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021#Agence nationale de sécurité sanitaire (Anses), Ciqual French food composition table 2020
  15. 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
  16. Converted value from: BVL; Lebensmittel Monitoring 2012; 2012#Converted value from: BVL; Lebensmittel Monitoring 2017; 2017#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
  17. 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: BVL; Lebensmittel Monitoring 2012; 2012#Converted value from: BVL; Lebensmittel Monitoring 2017; 2017
  18. Converted value from: BVL; Lebensmittel Monitoring 2017; 2017#Converted value from: BVL; Lebensmittel Monitoring 2012; 2012#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
  19. Converted value from: BVL; Lebensmittel Monitoring 2017; 2017#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
  20. National Food Institute; Food data (frida.fooddata.dk), version 4.2; 2022#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
  21. Converted value from: 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#National Food Institute; Food data (frida.fooddata.dk), version 4.2; 2022
  22. Converted value from: Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021#National Food Institute; Food data (frida.fooddata.dk), version 4.2; 2022#US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019
  23. National Food Institute, Food data (frida.fooddata.dk), version 4.2 2022
  24. Converted value from: Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021#Converted value from: National Food Institute; Food data (frida.fooddata.dk), version 4.2; 2022#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.