Butter mild gesäuert
Alle Nährwerte beziehen sich auf 100 g.
- Energie (Kilokalorien)
- 747 kcal
- Energie (Kilojoule)
- 3 072 kJ
- Protein (Nx6,25)
- 1,188 g
- Fett
- 82,2 g
- Kohlenhydrate, verfügbar
- 0,571 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) | 3 072 kJ/100 g | 3072 | 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) | 747 kcal/100 g | 747 | 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 | 17 g/100 g | 17 | 2 | 1 | |
| Protein (Nx6,25) | 1,188 g/100 g | 1.188 | 2 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fett | 82,2 g/100 g | 82.2 | 2 | 3 | |
| Kohlenhydrate, verfügbar | 0,571 g/100 g | 0.571 | 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 | 0,0853 g/100 g | 0.0853 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Rohasche | 1,7 g/100 g | 1.7 | 2 | 4 | |
| Vitamin A, Retinol-Äquivalent (RE) | 862,1 µg/100 g | 862.1 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, Retinol-Aktivitäts-Äquivalent (RAE) | 830,9 µg/100 g | 830.9 | 1 | — | VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Retinol | 799,7 µg/100 g | 799.7 | 2 | 5 | |
| Beta‑Carotin | 370,2 µg/100 g | 370.2 | 2 | 5 | |
| Carotinoide, außer Beta-Carotin | 8,2 µg/100 g | 8.2 | 2 | 6 | |
| Vitamin D | 0,257 µg/100 g | 0.257 | 1 | — | VITD[µg]=ERGCAL[µg]+CHOCAL[µg]teilweise berechnet / partially calculated |
| Vitamin D3 (Cholecalciferol) | 0,196 µg/100 g | 0.196 | 2 | 7 | |
| Vitamin D2 (Ergocalciferol) | 0,061 µg/100 g | 0.061 | 2 | 7 | |
| Vitamin E (Alpha-Tocopherol) | 2 mg/100 g | 2 | 4 | 8 | VITE[mg] = TOCPHA[mg] |
| Alpha‑Tocopherol | 2 mg/100 g | 2 | 4 | 9 | |
| Beta-Tocopherol | — mg/100 g | - | — | — | |
| Gamma-Tocopherol | — mg/100 g | - | — | — | |
| Delta-Tocopherol | — mg/100 g | - | — | — | |
| Alpha-Tocotrienol | — mg/100 g | - | — | — | |
| Vitamin K | 26 µg/100 g | 26 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (Phyllochinon) | 8 µg/100 g | 8 | 5 | 10 | |
| Vitamin K2 (Menachinone) | 18 µg/100 g | 18 | 5 | 11 | |
| Vitamin B1 (Thiamin) | 0,005 mg/100 g | 0.005 | 4 | 9 | |
| Vitamin B2 (Riboflavin) | 0,07 mg/100 g | 0.07 | 4 | 12 | |
| Niacin-Äquivalent | 0,184 mg/100 g | 0.184 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 0,034 mg/100 g | 0.034 | 4 | 9 | |
| Pantothensäure | 0,047 mg/100 g | 0.047 | 4 | 9 | |
| Vitamin B6 | 5 µg/100 g | 5 | 4 | 9 | |
| Biotin | — µg/100 g | <LOD or <LOQ | 4 | 9 | |
| Folat-Äquivalent | 0 µg/100 g | 0 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folat | — µg/100 g | <LOD or <LOQ | 4 | 9 | |
| Folsäure, synthetisch | 0 µg/100 g | 0 | 3 | — | |
| Vitamin B12 (Cobalamine) | 0,3 µg/100 g | 0.3 | 4 | 12 | |
| Vitamin C | 0,2 mg/100 g | 0.2 | 4 | 9 | |
| Salz (Natriumchlorid) | 0,028 g/100 g | 0.028 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Natrium | 11 mg/100 g | 11 | 2 | 13 | |
| Chlorid | 23 mg/100 g | 23 | 4 | 9 | |
| Kalium | 9 mg/100 g | 9 | 5 | 14 | |
| Calcium | 19 mg/100 g | 19 | 5 | 15 | |
| Magnesium | 2,2 mg/100 g | 2.2 | 5 | 14 | |
| Phosphor | 21 mg/100 g | 21 | 4 | 9 | |
| Schwefel | 9 mg/100 g | 9 | 4 | 16 | |
| Eisen | 0,166 mg/100 g | 0.166 | 5 | 15 | |
| Zink | 0,042 mg/100 g | 0.042 | 5 | 14 | |
| Iodid | 23 µg/100 g | 23 | 5 | 17 | |
| Kupfer | 7 µg/100 g | 7 | 5 | 14 | |
| Mangan | 11 µg/100 g | 11 | 2 | 4 | |
| Fluorid | 71 µg/100 g | 71 | 4 | 9 | |
| Chrom | 6 µg/100 g | 6 | 2 | 4 | |
| Molybdän | — µg/100 g | - | — | — | |
| Essigsäure | — g/100 g | - | — | — | |
| Zitronensäure | 0,0259 g/100 g | 0.0259 | 2 | 18 | |
| Milchsäure | 0,0594 g/100 g | 0.0594 | 2 | 19 | |
| 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 | — g/100 g | - | — | — | |
| Disaccharide, gesamt | 0,571 g/100 g | 0.571 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Saccharose | 0 g/100 g | 0 | 3 | — | |
| Maltose | — g/100 g | <LOD or <LOQ | 4 | 12 | |
| Lactose | 0,571 g/100 g | 0.571 | 4 | 12 | |
| Zucker (Mono- und Disaccharide), gesamt | 0,571 g/100 g | 0.571 | 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 | 6 | — | |
| Ballaststoffe, hochmolekular | 0 g/100 g | 0 | 6 | — | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Ballaststoffe, wasserunlöslich | 0 g/100 g | 0 | 6 | — | |
| Ballaststoffe, wasserlöslich | 0 g/100 g | 0 | 6 | — | |
| Ballaststoffe, hochmolekular, wasserlöslich | 0 g/100 g | 0 | 6 | — | |
| Ballaststoffe, hochmolekular, wasserunlöslich | 0 g/100 g | 0 | 6 | — | |
| Fettsäuren, gesättigt, gesamt | 52,656 g/100 g | 52.656 | 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) | 3,975 g/100 g | 3.975 | 2 | 20 | |
| Fettsäure C6:0 (Capronsäure) | 1,999 g/100 g | 1.999 | 2 | 20 | |
| Fettsäure C8:0 (Caprylsäure) | 1,109 g/100 g | 1.109 | 2 | 20 | |
| Fettsäure C10:0 (Caprinsäure) | 2,226 g/100 g | 2.226 | 2 | 20 | |
| Fettsäure C12:0 (Laurinsäure) | 2,491 g/100 g | 2.491 | 2 | 20 | |
| Fettsäure C14:0 (Myristinsäure) | 8,5196 g/100 g | 8.5196 | 2 | 20 | |
| Fettsäure C15:0 (Pentadecylsäure) | 0,7965 g/100 g | 0.7965 | 2 | 20 | |
| Fettsäure C16:0 (Palmitinsäure) | 23,817 g/100 g | 23.817 | 2 | 20 | |
| Fettsäure C17:0 (Margarinsäure) | 0,578 g/100 g | 0.578 | 2 | 20 | |
| Fettsäure C18:0 (Stearinsäure) | 6,989 g/100 g | 6.989 | 2 | 20 | |
| Fettsäure C20:0 (Arachinsäure) | 0,102 g/100 g | 0.102 | 2 | 20 | |
| Fettsäure C22:0 (Behensäure) | 0,031 g/100 g | 0.031 | 2 | 20 | |
| Fettsäure C24:0 (Lignocerinsäure) | 0,023 g/100 g | 0.023 | 2 | 20 | |
| Fettsäure, einfach ungesättigt, gesamt | 17,687 g/100 g | 17.687 | 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) | 1,663 g/100 g | 1.663 | 2 | 20 | |
| Fettsäure C18:1 n-7 cis (Vaccensäure) | 0,578 g/100 g | 0.578 | 2 | 20 | |
| Fettsäure C18:1 n-9 cis (Ölsäure) | 15,407 g/100 g | 15.407 | 2 | 20 | |
| Fettsäure C20:1 n-9 cis (Gondosäure) | 0,039 g/100 g | 0.039 | 2 | 20 | |
| Fettsäure C22:1 n-9 cis (Erucasäure) | — g/100 g | - | — | — | |
| Fettsäuren, mehrfach ungesättigt, gesamt | 1,765 g/100 g | 1.765 | 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 | 0,297 g/100 g | 0.297 | 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) | 0,203 g/100 g | 0.203 | 2 | 20 | |
| Fettsäure C18:4 n-3 all-cis (Stearidonsäure) | 0 g/100 g | 0 | 2 | 20 | |
| Fettsäure C20:5 n-3 all-cis (Eicosapentaensäure) | 0,031 g/100 g | 0.031 | 2 | 20 | |
| Fettsäure C22:5 n-3 all-cis (Docosapentaensäure) | 0,055 g/100 g | 0.055 | 2 | 20 | |
| Fettsäure C22:6 n-3 all-cis (Docosahexaensäure) | 0,0078 g/100 g | 0.0078 | 2 | 20 | |
| Fettsäuren, mehrfach ungesättigt n-6 (Omega-6), gesamt | 1,468 g/100 g | 1.468 | 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) | 1,265 g/100 g | 1.265 | 2 | 20 | |
| Fettsäure C18:2 n-7 cis 9, trans 11 (konjugierte Linolsäure) | — g/100 g | - | — | — | |
| Fettsäure C18:3 n-6 all-cis (Gamma-Linolensäure) | 0,023 g/100 g | 0.023 | 2 | 20 | |
| Fettsäure C20:2 n-6 all-cis (Eicosadiensäure) | 0,016 g/100 g | 0.016 | 2 | 20 | |
| Fettsäure C20:3 n-6 all-cis (Dihomogamma-Linolensäure) | 0,062 g/100 g | 0.062 | 2 | 20 | |
| Fettsäure C20:4 n-6 all-cis (Arachidonsäure) | 0,102 g/100 g | 0.102 | 2 | 20 | |
| Fettsäuren, sonstige | 0,00341 g/100 g | 0.00341 | 2 | 20 | |
| Cholesterin | 213 mg/100 g | 213 | 4 | 12 | |
| Aminosäuren, unentbehrlich, gesamt | 0,341 g/100 g | 0.341 | 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 | 0,028 g/100 g | 0.028 | 4 | 9 | |
| Arginin | 0,025 g/100 g | 0.025 | 4 | 9 | |
| Asparaginsäure, inklusive Asparagin | 0,057 g/100 g | 0.057 | 4 | 9 | |
| Cystein | 0,005 g/100 g | 0.005 | 4 | 9 | |
| Glutaminsäure, inklusive Glutamin | — g/100 g | - | — | — | |
| Glycin | 0,017 g/100 g | 0.017 | 4 | 9 | |
| Histidin | 0,019 g/100 g | 0.019 | 4 | 9 | |
| Isoleucin | 0,045 g/100 g | 0.045 | 4 | 9 | |
| Leucin | 0,074 g/100 g | 0.074 | 4 | 9 | |
| Lysin | 0,054 g/100 g | 0.054 | 4 | 9 | |
| Methionin | 0,019 g/100 g | 0.019 | 4 | 9 | |
| Phenylalanin | 0,036 g/100 g | 0.036 | 4 | 9 | |
| Prolin | 0,069 g/100 g | 0.069 | 4 | 9 | |
| Serin | 0,042 g/100 g | 0.042 | 4 | 9 | |
| Threonin | 0,034 g/100 g | 0.034 | 4 | 9 | |
| Tryptophan | 0,009 g/100 g | 0.009 | 4 | 9 | |
| Tyrosin | 0,036 g/100 g | 0.036 | 4 | 9 | |
| Valin | 0,051 g/100 g | 0.051 | 4 | 9 | |
| Stickstoff, gesamt | 0,19 g/100 g | 0.19 | 2 | 2 |
Datenherkunft · Referenz
Datenherkunft
- Formelberechnung
- Literatur
- Logische Null
- Nährstoffdatenbank
- Aggregation
- Musterberechnung
Referenz
- Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: I. Sodium, Phosphorus, and Potassium.; Journal of Food Composition and Analysis; 1995
- 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
- Jones, E. L., et al.; Chemical, physical, and sensory properties of dairy products enriched with conjugated linoleic acid.; Journal of Dairy Science; 2005; 88; 8
- 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
- Hulshof, P. J. M., et al.; Variation in retinol and carotenoid content of milk and milk products in The Netherlands.; Journal of Food Composition and Analysis; 2006; 19; 1
- Converted value from: Hulshof, P. J. M., et al.; Variation in retinol and carotenoid content of milk and milk products in The Netherlands.; Journal of Food Composition and Analysis; 2006; 19; 1
- Jakobsen, J. and Saxholt E.; Vitamin D metabolites in bovine milk and butter; Journal of Food Composition and Analysis; 2009; 22
- 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
- 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#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
- 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
- McCance and Widdowson`s; The Composition of Foods, Seventh Summary Edition; 2015
- Bilandžić, N., et al.; Content of macro- and microelements and evaluation of the intake of different dairy products consumed in Croatia.; Journal of Food Composition and Analysis; 2015; 40
- 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#Bilandžić, N., et al.; Content of macro- and microelements and evaluation of the intake of different dairy products consumed in Croatia.; Journal of Food Composition and Analysis; 2015; 40
- Bilandžić, N., et al.; Content of macro- and microelements and evaluation of the intake of different dairy products consumed in Croatia.; Journal of Food Composition and Analysis; 2015; 40#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
- The New Zealand Institute for Plant & Food Research Limited and Ministry of Health, New Zealand Food Composition Database 2024
- Renner E., Renz-Schauen A.; Nährwerttabelle für Milch- und Milchprodukte; Verlag B. Renner, Gießen; 1993#McCance and Widdowson`s; The Composition of Foods, Seventh Summary Edition; 2015
- Schlimme E., Lorenzen P.Chr., Martin D. and Thormählen K.; Analytical differentiation of butter types by specific compositional parameters of the aqueous butter phase; Milchwissenschaft; 1996; 51; 3
- Converted value from: Schlimme E., Lorenzen P.Chr., Martin D. and Thormählen K.; Analytical differentiation of butter types by specific compositional parameters of the aqueous butter phase; Milchwissenschaft; 1996; 51; 3
- Converted value from: Jones, E. L., et al.; Chemical, physical, and sensory properties of dairy products enriched with conjugated linoleic acid.; Journal of Dairy Science; 2005; 88; 8
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.