Almonds
BLS 4.0 food: Sweet almond (Mandel süß), code H210100 · cross-reference USDA FDC #170567
Per portion (25 g)
136 kcalenergy
5.6 gprotein
2.5 gfibre
11.7 gfat
0.97 gcarbohydrate
Verified benefits — authorised EU health claims
Almonds meets the legal condition for these claims (Regulation (EC) No 1924/2006 and (EU) No 432/2012). The numbers show exactly why.
Protein contributes to a growth in muscle mass.
✓ 16 % of energy from protein; condition for "source of protein": at least 12 %.
EUR-LexEU CommissionProtein contributes to the maintenance of muscle mass.
✓ 16 % of energy from protein; condition for "source of protein": at least 12 %.
EUR-LexEU CommissionProtein contributes to the maintenance of normal bones.
✓ 16 % of energy from protein; condition for "source of protein": at least 12 %.
EUR-LexEU CommissionLinoleic acid contributes to the maintenance of normal blood cholesterol levels.
✓ 10.3 g linoleic acid per 100 g; condition: at least 1.5 g per 100 g and per 100 kcal. Beneficial effect obtained with 10 g of linoleic acid per day.
EUR-LexEU CommissionReplacing saturated fats in the diet with unsaturated fats contributes to the maintenance of normal blood cholesterol levels.
✓ 91 % of fatty acids are unsaturated and they provide 66 % of energy; condition for "high unsaturated fat": at least 70 % and more than 20 %.
EUR-LexEU CommissionVitamin E contributes to the protection of cells from oxidative stress.
✓ 23.9 mg per 100 g = 199 % of the EU NRV (12 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSShow 50 more authorised claims
Thiamine contributes to normal energy-yielding metabolism.
✓ 0.22 mg per 100 g = 20 % of the EU NRV (1.1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSThiamine contributes to normal psychological function.
✓ 0.22 mg per 100 g = 20 % of the EU NRV (1.1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSThiamine contributes to the normal function of the heart.
✓ 0.22 mg per 100 g = 20 % of the EU NRV (1.1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSRiboflavin contributes to normal energy-yielding metabolism.
✓ 1.2 mg per 100 g = 87 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSRiboflavin contributes to the maintenance of normal red blood cells.
✓ 1.2 mg per 100 g = 87 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSRiboflavin contributes to the maintenance of normal skin.
✓ 1.2 mg per 100 g = 87 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSRiboflavin contributes to the maintenance of normal vision.
✓ 1.2 mg per 100 g = 87 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSRiboflavin contributes to the normal metabolism of iron.
✓ 1.2 mg per 100 g = 87 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSRiboflavin contributes to the reduction of tiredness and fatigue.
✓ 1.2 mg per 100 g = 87 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to normal energy-yielding metabolism.
✓ 5.9 mg per 100 g = 37 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to normal psychological function.
✓ 5.9 mg per 100 g = 37 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to the maintenance of normal skin.
✓ 5.9 mg per 100 g = 37 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to the reduction of tiredness and fatigue.
✓ 5.9 mg per 100 g = 37 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSBiotin contributes to normal psychological function.
✓ 70 µg per 100 g = 140 % of the EU NRV (50 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSBiotin contributes to the maintenance of normal hair.
✓ 70 µg per 100 g = 140 % of the EU NRV (50 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSBiotin contributes to the maintenance of normal skin.
✓ 70 µg per 100 g = 140 % of the EU NRV (50 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate contributes to maternal tissue growth during pregnancy.
✓ 45 µg per 100 g = 23 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate contributes to normal blood formation.
✓ 45 µg per 100 g = 23 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate contributes to normal psychological function.
✓ 45 µg per 100 g = 23 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate contributes to the normal function of the immune system.
✓ 45 µg per 100 g = 23 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate contributes to the reduction of tiredness and fatigue.
✓ 45 µg per 100 g = 23 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate has a role in the process of cell division.
✓ 45 µg per 100 g = 23 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSMagnesium contributes to a reduction of tiredness and fatigue.
✓ 218 mg per 100 g = 58 % of the EU NRV (375 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSMagnesium contributes to normal muscle function.
✓ 218 mg per 100 g = 58 % of the EU NRV (375 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSMagnesium contributes to normal psychological function.
✓ 218 mg per 100 g = 58 % of the EU NRV (375 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSMagnesium contributes to normal protein synthesis.
✓ 218 mg per 100 g = 58 % of the EU NRV (375 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSMagnesium contributes to the maintenance of normal bones.
✓ 218 mg per 100 g = 58 % of the EU NRV (375 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSPotassium contributes to the maintenance of normal blood pressure.
✓ 676 mg per 100 g = 34 % of the EU NRV (2000 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSPotassium contributes to normal muscle function.
✓ 676 mg per 100 g = 34 % of the EU NRV (2000 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSPhosphorus contributes to the maintenance of normal bones.
✓ 555 mg per 100 g = 79 % of the EU NRV (700 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSIron contributes to normal cognitive function.
✓ 3.1 mg per 100 g = 22 % of the EU NRV (14 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSIron contributes to normal formation of red blood cells and haemoglobin.
✓ 3.1 mg per 100 g = 22 % of the EU NRV (14 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSIron contributes to normal oxygen transport in the body.
✓ 3.1 mg per 100 g = 22 % of the EU NRV (14 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSIron contributes to the normal function of the immune system.
✓ 3.1 mg per 100 g = 22 % of the EU NRV (14 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSIron contributes to the reduction of tiredness and fatigue.
✓ 3.1 mg per 100 g = 22 % of the EU NRV (14 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to normal cognitive function.
✓ 3.2 mg per 100 g = 32 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to normal fertility and reproduction.
✓ 3.2 mg per 100 g = 32 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal testosterone levels in the blood.
✓ 3.2 mg per 100 g = 32 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal bones.
✓ 3.2 mg per 100 g = 32 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal hair.
✓ 3.2 mg per 100 g = 32 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal nails.
✓ 3.2 mg per 100 g = 32 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal skin.
✓ 3.2 mg per 100 g = 32 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal vision.
✓ 3.2 mg per 100 g = 32 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the normal function of the immune system.
✓ 3.2 mg per 100 g = 32 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCopper contributes to maintenance of normal connective tissues.
✓ 0.9 mg per 100 g = 90 % of the EU NRV (1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCopper contributes to normal hair pigmentation.
✓ 0.9 mg per 100 g = 90 % of the EU NRV (1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCopper contributes to normal iron transport in the body.
✓ 0.9 mg per 100 g = 90 % of the EU NRV (1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCopper contributes to the normal function of the immune system.
✓ 0.9 mg per 100 g = 90 % of the EU NRV (1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSManganese contributes to the maintenance of normal bones.
✓ 1.8 mg per 100 g = 91 % of the EU NRV (2 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSManganese contributes to the normal formation of connective tissue.
✓ 1.8 mg per 100 g = 91 % of the EU NRV (2 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSAlso low in sodium — which relates to the authorised claims: “Reducing consumption of sodium contributes to the maintenance of normal blood pressure.”
Goals this food supports
⚖️ Lose weight💪 Build & keep muscle🫀 Improve cholesterol🩺 Healthy blood pressure❤️ Heart health🩸 Blood flow & blood vessels💞 Sexual health & fertility🧠 Strong brain & focus🙂 Mood & psychological function⚡ More energy, less tiredness🦴 Strong bones & teeth🦵 Joints & cartilage🛡️ Immune system✨ Healthy skin💇 Hair & nails👁️ Eyes & vision🩸 Healthy blood & iron🌱 Long life & healthy ageing
Full nutrient profile
Values per 100 g edible portion as published by the Max Rubner-Institut (BLS 4.0, 10.25826/Data20251217-134202-0). "Origin" is the MRI's own data-provenance label; open "reference" for the underlying study or database. %NRV = share of the EU Nutrient Reference Value (Reg. (EU) 1169/2011, Annex XIII).
Energy & macronutrients
| Nutrient | per 100 g | per 25 g | %NRV | Origin |
|---|---|---|---|---|
| Energy | 544 kcal | 136 kcal | BLS ENERCC · Calculated by formula | |
| Protein | 22.3 g | 5.6 g | BLS PROT625 · Aggregated from several sourcesreferenceConverted 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 | |
| Fat | 46.6 g | 11.7 g | BLS FAT · Scientific literaturereferenceKalogeropoulos, 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 | |
| Carbohydrate (available) | 3.9 g | 0.97 g | BLS CHO · Calculated by formula | |
| Sugars (total) | 3.6 g | 0.91 g | BLS SUGAR · Calculated by formula | |
| starch | 0.24 g | 0.06 g | BLS STARCH · Aggregated from several sourcesreferenceNorwegian 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 | |
| Dietary fibre | 10 g | 2.5 g | BLS FIBT · Aggregated from several sourcesreferenceConverted value from: Max Rubner Institut; Ballaststoffgehalte verschiedener Lebensmittel; 2016 Converted value from: BfEL Detmold; Ballaststoffanalysen; 2002 | |
| fibreSoluble | 2.6 g | 0.65 g | BLS FIBSOL · Aggregated from several sourcesreferenceBfEL Detmold; Ballaststoffanalysen; 2002 Max Rubner Institut; Ballaststoffgehalte verschiedener Lebensmittel; 2016 | |
| Water | 5.3 g | 1.3 g | BLS WATER · Laboratory analysis | |
| Salt | 0.01 g | 0.0 g | BLS NACL · Calculated by formula |
Fats & fatty acids
| Nutrient | per 100 g | per 25 g | %NRV | Origin |
|---|---|---|---|---|
| Saturated fat | 4 g | 1 g | BLS FASAT · Calculated by formula | |
| Monounsaturated fat | 29.5 g | 7.4 g | BLS FAMS · Calculated by formula | |
| Polyunsaturated fat | 10.3 g | 2.6 g | BLS FAPU · Calculated by formula | |
| Omega-3 fatty acids (total) | 0.04 g | 0.01 g | BLS FAPUN3 · Calculated by formula | |
| Alpha-linolenic acid (ALA, omega-3) | 0.04 g | 0.01 g | BLS F18:3CN3 · Scientific literaturereferenceConverted 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 | |
| EPA | 0 mg | 0 mg | BLS F20:5CN3 · Logische Null | |
| DHA | 0 mg | 0 mg | BLS F22:6CN3 · Logische Null | |
| EPA + DHA (long-chain omega-3) | 0 mg | 0 mg | BLS | |
| omega6 | 10.3 g | 2.6 g | BLS FAPUN6 · Calculated by formula | |
| Linoleic acid (omega-6) | 10.3 g | 2.6 g | BLS F18:2CN6 · Scientific literaturereferenceConverted 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 | |
| Oleic acid | 28.7 g | 7.2 g | BLS F18:1CN9 · Scientific literaturereferenceConverted 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 | |
| Cholesterol | 0 mg | 0 mg | BLS CHORL · Übernommener Wert |
Vitamins
| Nutrient | per 100 g | per 25 g | %NRV | Origin |
|---|---|---|---|---|
| Vitamin A | 10 µg | 2.5 µg | 1 % | BLS VITAA · Calculated by formula |
| Vitamin D | 0 µg | 0 µg | 0 % | BLS VITD · Calculated by formula |
| Vitamin E | 23.9 mg | 6 mg | 199 % | BLS VITE · Aggregated from several sourcesreferenceConverted 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 |
| Vitamin K | 0 µg | 0 µg | 0 % | BLS VITK · Calculated by formula |
| Vitamin C | 1 mg | 0.25 mg | 1 % | BLS VITC · Other nutrient databasereferenceNational Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024 |
| Thiamin (vitamin B1) | 0.22 mg | 0.06 mg | 20 % | BLS THIA · Laboratory analysis |
| Riboflavin (vitamin B2) | 1.2 mg | 0.3 mg | 87 % | BLS RIBF · Scientific literaturereferenceYada, S., et al.; Natural variability in the nutrient composition of California-grown almonds; Journal of Food Composition and Analysis; 2013; 30; 2 |
| Niacin (vitamin B3) | 5.9 mg | 1.5 mg | 37 % | BLS NIAEQ · Calculated by formula |
| Pantothenic acid (vitamin B5) | 0.58 mg | 0.14 mg | 10 % | BLS PANTAC · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
| Vitamin B6 | 0.02 mg | 0.01 mg | 2 % | BLS VITB6 · Laboratory analysis |
| Biotin | 70 µg | 17.5 µg | 140 % | BLS BIOT · Aggregated from several sourcesreferenceU.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 |
| Folate | 45 µg | 11.3 µg | 23 % | BLS FOL · Calculated by formula |
| Vitamin B12 | 0 µg | 0 µg | 0 % | BLS VITB12 · Logische Null |
| Choline | 52.1 mg | 13 mg | USDA FDC 170567 |
Minerals & trace elements
| Nutrient | per 100 g | per 25 g | %NRV | Origin |
|---|---|---|---|---|
| Sodium | 2.1 mg | 0.52 mg | BLS NA · Laboratory analysis | |
| Potassium | 676 mg | 169 mg | 34 % | BLS K · Laboratory analysis |
| Calcium | 84.9 mg | 21.2 mg | 11 % | BLS CA · Laboratory analysis |
| Magnesium | 218 mg | 54.5 mg | 58 % | BLS MG · Laboratory analysis |
| Phosphorus | 555 mg | 139 mg | 79 % | BLS P · Aggregated from several sourcesreferenceConverted 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 |
| Iron | 3.1 mg | 0.78 mg | 22 % | BLS FE · Laboratory analysis |
| Zinc | 3.2 mg | 0.79 mg | 32 % | BLS ZN · Laboratory analysis |
| Iodine | 1.1 µg | 0.27 µg | 1 % | BLS ID · Laboratory analysis |
| Selenium | 4.1 µg | 1 µg | 7 % | USDA FDC 170567 |
| Copper | 0.9 mg | 0.23 mg | 90 % | BLS CU · Laboratory analysis |
| Manganese | 1.8 mg | 0.45 mg | 91 % | BLS MN · Laboratory analysis |
| fluoride | 0.09 mg | 0.02 mg | BLS FD · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
Essential amino acids
| Nutrient | per 100 g | per 25 g | %NRV | Origin |
|---|---|---|---|---|
| Histidine | 0.52 g | 0.13 g | BLS HIS · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Isoleucine | 0.88 g | 0.22 g | BLS ILE · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Leucine | 1.5 g | 0.36 g | BLS LEU · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Lysine | 0.58 g | 0.14 g | BLS LYS · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Methionine | 0.27 g | 0.07 g | BLS MET · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Phenylalanine | 1.2 g | 0.29 g | BLS PHE · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Threonine | 0.61 g | 0.15 g | BLS THR · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Tryptophan | 0.17 g | 0.04 g | BLS TRP · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Valine | 1.1 g | 0.28 g | BLS VAL · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
Sources
- Bundeslebensmittelschlüssel (BLS) 4.0 — German Nutrient Database — Max Rubner-Institut
- FoodData Central — USDA Agricultural Research Service
- Commission Regulation (EU) No 432/2012 — list of permitted health claims (consolidated) — European Union (EUR-Lex)
- Regulation (EC) No 1924/2006 on nutrition and health claims (incl. Annex: conditions for "source of" claims) — European Union (EUR-Lex)
- Regulation (EU) No 1169/2011 on food information (Annex XIII: Nutrient Reference Values; Art. 7(3)) — European Union (EUR-Lex)
- EU Register of nutrition and health claims made on foods — European Commission
- Vitamin E — fact sheet for health professionals — NIH Office of Dietary Supplements
- Thiamin — fact sheet for health professionals — NIH Office of Dietary Supplements
- Riboflavin — fact sheet for health professionals — NIH Office of Dietary Supplements
- Niacin — fact sheet for health professionals — NIH Office of Dietary Supplements
- Biotin — fact sheet for health professionals — NIH Office of Dietary Supplements
- Folate — fact sheet for health professionals — NIH Office of Dietary Supplements
- Magnesium — fact sheet for health professionals — NIH Office of Dietary Supplements
- Potassium — fact sheet for health professionals — NIH Office of Dietary Supplements
- Phosphorus — fact sheet for health professionals — NIH Office of Dietary Supplements
- Iron — fact sheet for health professionals — NIH Office of Dietary Supplements
- Zinc — fact sheet for health professionals — NIH Office of Dietary Supplements
- Copper — fact sheet for health professionals — NIH Office of Dietary Supplements
- Manganese — fact sheet for health professionals — NIH Office of Dietary Supplements
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 — Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0. Licence CC BY 4.0. Selenium and choline: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central: SR Legacy, 2018. fdc.nal.usda.gov.