Olivenöl
Alle Nährwerte beziehen sich auf 100 g.
- Energie (Kilokalorien)
- 899 kcal
- Energie (Kilojoule)
- 3 696 kJ
- Protein (Nx6,25)
- 0 g
- Fett
- 99,9 g
- Kohlenhydrate, verfügbar
- 0 g
- Ballaststoffe, gesamt
- 0 g
Vollständige Nährwerte
138 von 138 Nährstoffen · je 100 g
Kein Nährstoff gefunden.
| Nährstoff | Wert | Originalwert | Datenherkunft | Referenz | BLS-Berechnung |
|---|---|---|---|---|---|
| Energie (Kilojoule) | 3 696 kJ/100 g | 3696 | 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) | 899 kcal/100 g | 899 | 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 | 0,1065 g/100 g | 0.1065 | 2 | 1 | |
| Protein (Nx6,25) | 0 g/100 g | 0 | 3 | — | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fett | 99,9 g/100 g | 99.9 | 4 | — | |
| Kohlenhydrate, verfügbar | 0 g/100 g | 0 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Ballaststoffe, gesamt | 0 g/100 g | 0 | 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 | 3 | — | |
| Organische Säuren, gesamt | — g/100 g | - | — | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Rohasche | 0 g/100 g | 0 | 4 | — | |
| Vitamin A, Retinol-Äquivalent (RE) | 37 µg/100 g | 37 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, Retinol-Aktivitäts-Äquivalent (RAE) | 19 µg/100 g | 19 | 1 | — | VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Retinol | 0 µg/100 g | 0 | 5 | 2 | |
| Beta‑Carotin | 188 µg/100 g | 188 | 2 | 3 | |
| Carotinoide, außer Beta-Carotin | 72,1 µg/100 g | 72.1 | 5 | 4 | |
| 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 | 3 | — | |
| Vitamin D2 (Ergocalciferol) | 0 µg/100 g | 0 | 3 | — | |
| Vitamin E (Alpha-Tocopherol) | 20,205 mg/100 g | 20.205 | 2 | 5 | VITE[mg] = TOCPHA[mg] |
| Alpha‑Tocopherol | 20,205 mg/100 g | 20.205 | 2 | 6 | |
| Beta-Tocopherol | 0,271 mg/100 g | 0.271 | 2 | 7 | |
| Gamma-Tocopherol | 1,621 mg/100 g | 1.621 | 2 | 8 | |
| Delta-Tocopherol | 0,054 mg/100 g | 0.054 | 2 | 9 | |
| Alpha-Tocotrienol | 0,03 mg/100 g | 0.03 | 2 | 10 | |
| Vitamin K | 58 µg/100 g | 58 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (Phyllochinon) | 58 µg/100 g | 58 | 2 | 11 | |
| Vitamin K2 (Menachinone) | 0,2 µg/100 g | 0.2 | 2 | 12 | |
| Vitamin B1 (Thiamin) | 0 mg/100 g | 0 | 4 | — | |
| Vitamin B2 (Riboflavin) | 0 mg/100 g | 0 | 4 | — | |
| Niacin-Äquivalent | 0 mg/100 g | 0 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 0 mg/100 g | 0 | 4 | — | |
| Pantothensäure | 0 mg/100 g | 0 | 4 | — | |
| Vitamin B6 | 0 µg/100 g | 0 | 4 | — | |
| Biotin | — µg/100 g | - | — | — | |
| Folat-Äquivalent | 0 µg/100 g | 0 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folat | — µg/100 g | - | — | — | |
| Folsäure, synthetisch | 0 µg/100 g | 0 | 3 | — | |
| Vitamin B12 (Cobalamine) | 0 µg/100 g | 0 | 3 | — | |
| Vitamin C | 0 mg/100 g | 0 | 4 | — | |
| Salz (Natriumchlorid) | 0,00372 g/100 g | 0.00372 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Natrium | 1,49 mg/100 g | 1.49 | 6 | — | |
| Chlorid | 100 mg/100 g | 100 | 5 | 13 | |
| Kalium | 1,31 mg/100 g | 1.31 | 6 | — | |
| Calcium | 0,231528 mg/100 g | 0.231528 | 6 | — | |
| Magnesium | 0,809997 mg/100 g | 0.809997 | 6 | — | |
| Phosphor | 2,498 mg/100 g | 2.498 | 6 | — | |
| Schwefel | — mg/100 g | - | — | — | |
| Eisen | 0,131709 mg/100 g | 0.131709 | 6 | — | |
| Zink | 0,04469 mg/100 g | 0.04469 | 6 | — | |
| Iodid | 0,1326 µg/100 g | 0.1326 | 6 | — | |
| Kupfer | 4,625 µg/100 g | 4.625 | 6 | — | |
| Mangan | 1,391 µg/100 g | 1.391 | 6 | — | |
| Fluorid | — µg/100 g | - | — | — | |
| Chrom | — µg/100 g | - | — | — | |
| Molybdän | — µg/100 g | - | — | — | |
| Essigsäure | — g/100 g | - | — | — | |
| Zitronensäure | — g/100 g | - | — | — | |
| Milchsäure | — g/100 g | - | — | — | |
| Äpfelsäure | — g/100 g | - | — | — | |
| Weinsäure | — g/100 g | - | — | — | |
| 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 | 3 | — | |
| Sorbit | 0 g/100 g | 0 | 3 | — | |
| Xylit | 0 g/100 g | 0 | 3 | — | |
| 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 | 3 | — | |
| Fructose | 0 g/100 g | 0 | 3 | — | |
| Galactose | 0 g/100 g | 0 | 3 | — | |
| Disaccharide, gesamt | 0 g/100 g | 0 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Saccharose | 0 g/100 g | 0 | 3 | — | |
| Maltose | 0 g/100 g | 0 | 3 | — | |
| Lactose | 0 g/100 g | 0 | 3 | — | |
| Zucker (Mono- und Disaccharide), gesamt | 0 g/100 g | 0 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharide, verfügbar | — g/100 g | - | — | — | |
| Stärke (Stärke, Glykogen, Dextrine) | 0 g/100 g | 0 | 3 | — | |
| Ballaststoffe, niedermolekular | 0 g/100 g | 0 | 7 | — | |
| Ballaststoffe, hochmolekular | 0 g/100 g | 0 | 7 | — | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Ballaststoffe, wasserunlöslich | 0 g/100 g | 0 | 7 | — | |
| Ballaststoffe, wasserlöslich | 0 g/100 g | 0 | 7 | — | |
| Ballaststoffe, hochmolekular, wasserlöslich | 0 g/100 g | 0 | 7 | — | |
| Ballaststoffe, hochmolekular, wasserunlöslich | 0 g/100 g | 0 | 7 | — | |
| Fettsäuren, gesättigt, gesamt | 12 g/100 g | 12 | 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 | <LOD | 5 | 14 | |
| Fettsäure C15:0 (Pentadecylsäure) | — g/100 g | - | — | — | |
| Fettsäure C16:0 (Palmitinsäure) | 8,3 g/100 g | 8.3 | 5 | 14 | |
| Fettsäure C17:0 (Margarinsäure) | 0,1 g/100 g | 0.1 | 5 | 14 | |
| Fettsäure C18:0 (Stearinsäure) | 3 g/100 g | 3 | 5 | 14 | |
| Fettsäure C20:0 (Arachinsäure) | 0,4 g/100 g | 0.4 | 5 | 14 | |
| Fettsäure C22:0 (Behensäure) | 0,1 g/100 g | 0.1 | 5 | 14 | |
| Fettsäure C24:0 (Lignocerinsäure) | 0,1 g/100 g | 0.1 | 5 | 14 | |
| Fettsäure, einfach ungesättigt, gesamt | 74,7 g/100 g | 74.7 | 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) | 3,3 g/100 g | 3.3 | 5 | 14 | |
| Fettsäure C18:1 n-9 cis (Ölsäure) | 71 g/100 g | 71 | 5 | 14 | |
| Fettsäure C20:1 n-9 cis (Gondosäure) | 0,4 g/100 g | 0.4 | 5 | 14 | |
| Fettsäure C22:1 n-9 cis (Erucasäure) | — g/100 g | - | — | — | |
| Fettsäuren, mehrfach ungesättigt, gesamt | 7,4 g/100 g | 7.4 | 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 | 0,7 g/100 g | 0.7 | 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) | 0,7 g/100 g | 0.7 | 5 | 14 | |
| Fettsäure C18:4 n-3 all-cis (Stearidonsäure) | — g/100 g | - | — | — | |
| Fettsäure C20:5 n-3 all-cis (Eicosapentaensäure) | 0 g/100 g | 0 | 3 | — | |
| Fettsäure C22:5 n-3 all-cis (Docosapentaensäure) | — g/100 g | - | — | — | |
| Fettsäure C22:6 n-3 all-cis (Docosahexaensäure) | 0 g/100 g | 0 | 3 | — | |
| Fettsäuren, mehrfach ungesättigt n-6 (Omega-6), gesamt | 6,7 g/100 g | 6.7 | 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) | 6,7 g/100 g | 6.7 | 5 | 14 | |
| 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 | <LOD | 5 | 14 | |
| Fettsäure C20:2 n-6 all-cis (Eicosadiensäure) | — g/100 g | <LOD | 5 | 14 | |
| 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 | 1 g/100 g | 1 | 5 | 14 | |
| Cholesterin | 0,0687 mg/100 g | 0.0687 | 2 | 15 | |
| Aminosäuren, unentbehrlich, gesamt | 0 g/100 g | 0 | 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 g/100 g | 0 | 7 | — | |
| Arginin | 0 g/100 g | 0 | 7 | — | |
| Asparaginsäure, inklusive Asparagin | 0 g/100 g | 0 | 7 | — | |
| Cystein | 0 g/100 g | 0 | 7 | — | |
| Glutaminsäure, inklusive Glutamin | 0 g/100 g | 0 | 7 | — | |
| Glycin | 0 g/100 g | 0 | 7 | — | |
| Histidin | 0 g/100 g | 0 | 7 | — | |
| Isoleucin | 0 g/100 g | 0 | 7 | — | |
| Leucin | 0 g/100 g | 0 | 7 | — | |
| Lysin | 0 g/100 g | 0 | 7 | — | |
| Methionin | 0 g/100 g | 0 | 7 | — | |
| Phenylalanin | 0 g/100 g | 0 | 7 | — | |
| Prolin | 0 g/100 g | 0 | 7 | — | |
| Serin | 0 g/100 g | 0 | 7 | — | |
| Threonin | 0 g/100 g | 0 | 7 | — | |
| Tryptophan | 0 g/100 g | 0 | 7 | — | |
| Tyrosin | 0 g/100 g | 0 | 7 | — | |
| Valin | 0 g/100 g | 0 | 7 | — | |
| Stickstoff, gesamt | 0 g/100 g | 0 | 3 | — |
Datenherkunft · Referenz
Datenherkunft
- Formelberechnung
- Aggregation
- Logische Null
- Übernommener Wert
- Literatur
- Analyse
- Musterberechnung
Referenz
- Ragni, L., et al.; A capacitive technique to assess water content in extra virgin olive oils.; Journal of Food Engineering; 2013; 116; 1#Ragni, L., et al. ; Assessment of the water content in extra virgin olive oils by Time Domain Reflectometry (TDR) and Partial Least Squares (PLS) regression methods.; Journal of Food Engineering; 2012; 111; 1
- Converted value from: Heinonen M, Ollilainen V, Linkola E, Varo P, Koivistoinen P; Carotenoids and Retinoides in Finnish Foods: Dietary Fats; Journal of Food Composition and Analysis; 1988
- Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24#Gimeno, E., et al. ; The effects of harvest and extraction methods on the antioxidant content (phenolics, alpha-tocopherol, and beta-carotene) in virgin olive oil.; Food Chemistry; 2002; 78; 2#Heinonen M, Ollilainen V, Linkola E, Varo P, Koivistoinen P; Carotenoids and Retinoides in Finnish Foods: Dietary Fats; Journal of Food Composition and Analysis; 1988
- Converted value from: Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24
- Converted value from: Andjelkovic, M., et al.; Chemical composition of Turkish olive oil - Ayvalik.; JAOCS, Journal of the American Oil Chemists' Society; 2009; 86; 2#Converted value from: Gimeno, E., et al. ; The effects of harvest and extraction methods on the antioxidant content (phenolics, alpha-tocopherol, and beta-carotene) in virgin olive oil.; Food Chemistry; 2002; 78; 2#Converted value from: Bayram, B., et al.; Comprehensive analysis of polyphenols in 55 extra virgin olive oils by HPLC-ECD and their correlation with antioxidant activities.; Plant Foods Hum Nutr; 2012; 67; 4#Converted value from: Andjelkovic, M.; Correlations of the phenolic compounds and the phenolic content in some Spanish and French olive oils.; Journal of agricultural and food chemistry J Agric Food Chem; 2008; 56; 13#Converted value from: Schwartz H, Ollilainen V, Piironen V, Lampi AM; Tocopherol, tocotrienol and plant sterol contents of vegetable oils and industrial fats; Journal of Food Composition and Analysis; 2008#Converted value from: Cunha SC, Amaral JS, Fernandes JO, Oliveira MBPP; Quantification of Tocopherols and Tocotrienols in Portuguese Olive Oil Using HPLC with Three Different Detection Systems; Journal of Agricultural and Food Chemistry; 2006#Converted value from: Chapagain, B. P. and Z. Wiesman ; MALDI-TOF/MS fingerprinting of triacylglycerols (TAGs) in olive oils produced in the Israeli Negev desert.; Journal of agricultural and food chemistry J Agric Food Chem ; 2009; 57; 4#Converted value from: Fernández-Escobar, R., et al.; Olive oil quality decreases with nitrogen over-fertilization.; Hortscience; 2006; 41; 1#Converted value from: Beltran, G., et al. ; Variability of vitamin E in virgin olive oil by agronomical and genetic factors.; Journal of Food Composition and Analysis; 2010; 23; 6#Converted value from: Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24#Converted value from: Psomiadou, E., et al.; α-Tocopherol content of Greek virgin olive oils.; Journal of Agricultural and Food Chemistry; 2000; 48
- Gimeno, E., et al. ; The effects of harvest and extraction methods on the antioxidant content (phenolics, alpha-tocopherol, and beta-carotene) in virgin olive oil.; Food Chemistry; 2002; 78; 2#Schwartz H, Ollilainen V, Piironen V, Lampi AM; Tocopherol, tocotrienol and plant sterol contents of vegetable oils and industrial fats; Journal of Food Composition and Analysis; 2008#Andjelkovic, M., et al.; Chemical composition of Turkish olive oil - Ayvalik.; JAOCS, Journal of the American Oil Chemists' Society; 2009; 86; 2#Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24#Cunha SC, Amaral JS, Fernandes JO, Oliveira MBPP; Quantification of Tocopherols and Tocotrienols in Portuguese Olive Oil Using HPLC with Three Different Detection Systems; Journal of Agricultural and Food Chemistry; 2006#Chapagain, B. P. and Z. Wiesman ; MALDI-TOF/MS fingerprinting of triacylglycerols (TAGs) in olive oils produced in the Israeli Negev desert.; Journal of agricultural and food chemistry J Agric Food Chem ; 2009; 57; 4#Psomiadou, E., et al.; α-Tocopherol content of Greek virgin olive oils.; Journal of Agricultural and Food Chemistry; 2000; 48#Fernández-Escobar, R., et al.; Olive oil quality decreases with nitrogen over-fertilization.; Hortscience; 2006; 41; 1#Andjelkovic, M.; Correlations of the phenolic compounds and the phenolic content in some Spanish and French olive oils.; Journal of agricultural and food chemistry J Agric Food Chem; 2008; 56; 13#Bayram, B., et al.; Comprehensive analysis of polyphenols in 55 extra virgin olive oils by HPLC-ECD and their correlation with antioxidant activities.; Plant Foods Hum Nutr; 2012; 67; 4#Beltran, G., et al. ; Variability of vitamin E in virgin olive oil by agronomical and genetic factors.; Journal of Food Composition and Analysis; 2010; 23; 6
- Schwartz H, Ollilainen V, Piironen V, Lampi AM; Tocopherol, tocotrienol and plant sterol contents of vegetable oils and industrial fats; Journal of Food Composition and Analysis; 2008#Fernández-Escobar, R., et al.; Olive oil quality decreases with nitrogen over-fertilization.; Hortscience; 2006; 41; 1#Cunha SC, Amaral JS, Fernandes JO, Oliveira MBPP; Quantification of Tocopherols and Tocotrienols in Portuguese Olive Oil Using HPLC with Three Different Detection Systems; Journal of Agricultural and Food Chemistry; 2006#Chapagain, B. P. and Z. Wiesman ; MALDI-TOF/MS fingerprinting of triacylglycerols (TAGs) in olive oils produced in the Israeli Negev desert.; Journal of agricultural and food chemistry J Agric Food Chem ; 2009; 57; 4#Beltran, G., et al. ; Variability of vitamin E in virgin olive oil by agronomical and genetic factors.; Journal of Food Composition and Analysis; 2010; 23; 6
- Beltran, G., et al. ; Variability of vitamin E in virgin olive oil by agronomical and genetic factors.; Journal of Food Composition and Analysis; 2010; 23; 6#Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24#Schwartz H, Ollilainen V, Piironen V, Lampi AM; Tocopherol, tocotrienol and plant sterol contents of vegetable oils and industrial fats; Journal of Food Composition and Analysis; 2008#Cunha SC, Amaral JS, Fernandes JO, Oliveira MBPP; Quantification of Tocopherols and Tocotrienols in Portuguese Olive Oil Using HPLC with Three Different Detection Systems; Journal of Agricultural and Food Chemistry; 2006#Chapagain, B. P. and Z. Wiesman ; MALDI-TOF/MS fingerprinting of triacylglycerols (TAGs) in olive oils produced in the Israeli Negev desert.; Journal of agricultural and food chemistry J Agric Food Chem ; 2009; 57; 4#Fernández-Escobar, R., et al.; Olive oil quality decreases with nitrogen over-fertilization.; Hortscience; 2006; 41; 1
- Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24#Chapagain, B. P. and Z. Wiesman ; MALDI-TOF/MS fingerprinting of triacylglycerols (TAGs) in olive oils produced in the Israeli Negev desert.; Journal of agricultural and food chemistry J Agric Food Chem ; 2009; 57; 4#Cunha SC, Amaral JS, Fernandes JO, Oliveira MBPP; Quantification of Tocopherols and Tocotrienols in Portuguese Olive Oil Using HPLC with Three Different Detection Systems; Journal of Agricultural and Food Chemistry; 2006#Schwartz H, Ollilainen V, Piironen V, Lampi AM; Tocopherol, tocotrienol and plant sterol contents of vegetable oils and industrial fats; Journal of Food Composition and Analysis; 2008
- Cunha SC, Amaral JS, Fernandes JO, Oliveira MBPP; Quantification of Tocopherols and Tocotrienols in Portuguese Olive Oil Using HPLC with Three Different Detection Systems; Journal of Agricultural and Food Chemistry; 2006#Schwartz H, Ollilainen V, Piironen V, Lampi AM; Tocopherol, tocotrienol and plant sterol contents of vegetable oils and industrial fats; Journal of Food Composition and Analysis; 2008
- Piironen V., Koivu T., Tammisalo O.and Mattila P.; Determination of phylloquinone in oils, margarines and butter by high-performance liquid chromatography with electrochemical detection; Food Chemistry; 1997; 59; 3#Kamao M., Suhara Y., Tsugawa N. et al.; Vitamin K Content of Foods and Dietary Vitamin K Intake in Japanese Young Women; J Nutr Sci Vitaminol; 2007; 53#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#Schurgers,L.J. and Vermeer, C.; Determination of Phylloquinone and Menaquinones in Food. Effect of food matrix on circulating vitamin K concentrations; Haemostasis; 2000; 30#Ferland G., Sadowski J. A.; Vitamin K1 (Phylloquinone) Content of Edible Oils: Effect of Heating and Light Exposure; J Agric. Food Chem.; 1992; 40#Woollard D. C., Indyk H.E., Fong B.Y., Cook K.K.; Determination of Vitamin K1 Isomers in Foods by Liquid Chromatography with C30 Bonded-Phase Column; Journal of AOAC International; 2002; 85; 3
- Converted value from: Schurgers,L.J. and Vermeer, C.; Determination of Phylloquinone and Menaquinones in Food. Effect of food matrix on circulating vitamin K concentrations; Haemostasis; 2000; 30#Kamao M., Suhara Y., Tsugawa N. et al.; Vitamin K Content of Foods and Dietary Vitamin K Intake in Japanese Young Women; J Nutr Sci Vitaminol; 2007; 53
- Scherz H.; Milch, Milchprodukte, Käse, Eier, Fette, Öle (Manuskript für SFK-Tabellen 5. Aufl.); Brief vom 13.07.93 Deut. Forschungsanst. F. Lebensmittelchem; 1993
- Vingering, N., et al.; Fatty acid composition of commercial vegetable oils from the French market analysed using a long highly polar column; OCL - Oleagineux Corps Gras Lipides; 2010; 17; 3
- Gu Q, Yi X, Shen J, Shi J, Liu Y, Shao J; A highly automated method for simultaneous determination of sterols, erythrodiol and uvaol in olive oils; Analytical Methods; 2016; 8; 20#Chapagain, B. P. and Z. Wiesman ; MALDI-TOF/MS fingerprinting of triacylglycerols (TAGs) in olive oils produced in the Israeli Negev desert.; Journal of agricultural and food chemistry J Agric Food Chem ; 2009; 57; 4
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.