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Broccoli

BLS 4.0 food: Broccoli raw (Broccoli roh), code G312100 · cross-reference USDA FDC #170379

Per portion (150 g)

52.5 kcalenergy

5.4 gprotein

4.5 gfibre

0.9 gfat

3.5 gcarbohydrate

Verified benefits — authorised EU health claims

Broccoli 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.

✓ 41 % of energy from protein; condition for "source of protein": at least 12 %.

EUR-Lex EU Commission

Protein contributes to the maintenance of muscle mass.

✓ 41 % of energy from protein; condition for "source of protein": at least 12 %.

EUR-Lex EU Commission

Protein contributes to the maintenance of normal bones.

✓ 41 % of energy from protein; condition for "source of protein": at least 12 %.

EUR-Lex EU Commission

Vitamin C contributes to normal collagen formation for the normal function of blood vessels.

✓ 81 mg per 100 g = 101 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin C contributes to normal collagen formation for the normal function of bones.

✓ 81 mg per 100 g = 101 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin C contributes to normal collagen formation for the normal function of cartilage.

✓ 81 mg per 100 g = 101 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Show 21 more authorised claims

Vitamin C contributes to normal collagen formation for the normal function of gums.

✓ 81 mg per 100 g = 101 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin C contributes to normal collagen formation for the normal function of skin.

✓ 81 mg per 100 g = 101 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin C contributes to normal energy-yielding metabolism.

✓ 81 mg per 100 g = 101 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin C contributes to normal psychological function.

✓ 81 mg per 100 g = 101 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin C contributes to the normal function of the immune system.

✓ 81 mg per 100 g = 101 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin C contributes to the protection of cells from oxidative stress.

✓ 81 mg per 100 g = 101 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin C contributes to the reduction of tiredness and fatigue.

✓ 81 mg per 100 g = 101 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin C increases iron absorption.

✓ 81 mg per 100 g = 101 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin E contributes to the protection of cells from oxidative stress.

✓ 2.2 mg per 100 g = 18 % of the EU NRV (12 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin K contributes to normal blood clotting.

✓ 187 µg per 100 g = 249 % of the EU NRV (75 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin K contributes to the maintenance of normal bones.

✓ 187 µg per 100 g = 249 % of the EU NRV (75 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Folate contributes to maternal tissue growth during pregnancy.

✓ 89 µg per 100 g = 45 % of the EU NRV (200 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Folate contributes to normal blood formation.

✓ 89 µg per 100 g = 45 % of the EU NRV (200 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Folate contributes to normal psychological function.

✓ 89 µg per 100 g = 45 % of the EU NRV (200 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Folate contributes to the normal function of the immune system.

✓ 89 µg per 100 g = 45 % of the EU NRV (200 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Folate contributes to the reduction of tiredness and fatigue.

✓ 89 µg per 100 g = 45 % of the EU NRV (200 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Folate has a role in the process of cell division.

✓ 89 µg per 100 g = 45 % of the EU NRV (200 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Potassium contributes to the maintenance of normal blood pressure.

✓ 396 mg per 100 g = 20 % of the EU NRV (2000 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Potassium contributes to normal muscle function.

✓ 396 mg per 100 g = 20 % of the EU NRV (2000 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Manganese contributes to the maintenance of normal bones.

✓ 0.37 mg per 100 g = 18 % of the EU NRV (2 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Manganese contributes to the normal formation of connective tissue.

✓ 0.37 mg per 100 g = 18 % of the EU NRV (2 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Also low in sodium and saturated fat — which relates to the authorised claims: “Reducing consumption of sodium contributes to the maintenance of normal blood pressure.” “Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels.”

Goals this food supports

⚖️ Lose weight 💪 Build & keep muscle 🩺 Healthy blood pressure ❤️ Heart health 🩸 Blood flow & blood vessels 💞 Sexual health & fertility 🙂 Mood & psychological function ⚡ More energy, less tiredness 🦴 Strong bones & teeth 🦵 Joints & cartilage 🛡️ Immune system ✨ Healthy skin 🩸 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 150 g	%NRV	Origin
Energy	35 kcal	52.5 kcal		BLS `ENERCC` · Calculated by formula
Protein	3.6 g	5.4 g		BLS `PROT625` · Aggregated from several sources reference Converted value from: Campas-Baypoli, O. N., et al.; Biochemical composition and physicochemical properties of broccoli flours.; International Journal of Food Sciences and Nutrition; 2009; 60 Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013 Converted value from: dos Reis, L. C. R.; Effect of cooking on the concentration of bioactive compounds in broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1) grown in an organic system.; Food Chemistry; 2015; 172 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
Fat	0.6 g	0.9 g		BLS `FAT` · Scientific literature reference Campas-Baypoli, O. N., et al.; Biochemical composition and physicochemical properties of broccoli flours.; International Journal of Food Sciences and Nutrition; 2009; 60
Carbohydrate (available)	2.3 g	3.5 g		BLS `CHO` · Calculated by formula
Sugars (total)	1.4 g	2.1 g		BLS `SUGAR` · Calculated by formula
starch	0.55 g	0.82 g		BLS `STARCH` · Scientific literature reference Health, D. o; Nutrient analysis of fruit and vegetables; 2013
Dietary fibre	3 g	4.5 g		BLS `FIBT` · Laboratory analysis
fibreSoluble	1.3 g	1.9 g		BLS `FIBSOL` · Laboratory analysis
Water	87.6 g	131 g		BLS `WATER` · Aggregated from several sources reference Stea, T. H., et al.; Retention of folates in cooked, stored and reheated peas, broccoli and potatoes for use in modern large-scale service systems.; Food Chemistry; 2006; 101; 3 Koh, E., et al.; Content of ascorbic acid, quercetin, kaempferol and total phenolics in commercial broccoli; Journal of Food Composition and Analysis; 2009; 22 Campas-Baypoli, O. N., et al.; Biochemical composition and physicochemical properties of broccoli flours.; International Journal of Food Sciences and Nutrition; 2009; 60 Vahteristo L., Lehikoinen K., Ollilainen V. and Varo P.; Application of an HPLC assay for the determination of folate derivatives in some vegetables, fruits and berries consumed in Finland; Food Chemistry; 1997; 59; 4 Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4 dos Reis, L. C. R.; Effect of cooking on the concentration of bioactive compounds in broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1) grown in an organic system.; Food Chemistry; 2015; 172 Shohag, M. J. I., et al.; Folate Content and Composition of Vegetables Commonly Consumed in China.; Journal of Food Science; 2012; 77; 11 Fajardo, V., et al.; Folate content in fresh-cut vegetable packed products by 96-well microtiter plate microbiological assay.; Food Chemistry; 2015; 169 Bassett MN, Sammán NC; Folate content and retention in selected raw and processed foods; Archivos Latinoamericanos de Nutricion; 2010 Health, D. o; Nutrient analysis of fruit and vegetables; 2013 Ekholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 6 Li, B. W. and Andrews, K. W.; Individual sugars, soluble, and insoluble dietary fiber contents of 70 high consumption foods.; Journal of Food Composition and Analysis; 2002; 15 Iwatani, Y., et al.; Determination of folate contents in some Australian vegetables.; Journal of Food Composition and Analysis; 2003; 16; 1
Salt	0.07 g	0.1 g		BLS `NACL` · Calculated by formula

Fats & fatty acids

Nutrient	per 100 g	per 150 g	%NRV	Origin
Saturated fat	0.12 g	0.18 g		BLS `FASAT` · Calculated by formula
Monounsaturated fat	0.04 g	0.06 g		BLS `FAMS` · Calculated by formula
Polyunsaturated fat	0.26 g	0.39 g		BLS `FAPU` · Calculated by formula
Omega-3 fatty acids (total)	0.18 g	0.27 g		BLS `FAPUN3` · Calculated by formula
Alpha-linolenic acid (ALA, omega-3)	0.18 g	0.27 g		BLS `F18:3CN3` · Scientific literature reference Converted value from: Campas-Baypoli, O. N., et al.; Biochemical composition and physicochemical properties of broccoli flours.; International Journal of Food Sciences and Nutrition; 2009; 60
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	0.08 g	0.12 g		BLS `FAPUN6` · Calculated by formula
Linoleic acid (omega-6)	0.08 g	0.12 g		BLS `F18:2CN6` · Scientific literature reference Converted value from: Campas-Baypoli, O. N., et al.; Biochemical composition and physicochemical properties of broccoli flours.; International Journal of Food Sciences and Nutrition; 2009; 60
Oleic acid	0.01 g	0.01 g		BLS `F18:1CN9` · Scientific literature reference Converted value from: Campas-Baypoli, O. N., et al.; Biochemical composition and physicochemical properties of broccoli flours.; International Journal of Food Sciences and Nutrition; 2009; 60
Cholesterol	0 mg	0 mg		BLS `CHORL` · Logische Null

Vitamins

Nutrient	per 100 g	per 150 g	%NRV	Origin
Vitamin A	57 µg	85.5 µg	7 %	BLS `VITAA` · Calculated by formula
Vitamin D	0 µg	0 µg	0 %	BLS `VITD` · Calculated by formula
Vitamin E	2.2 mg	3.3 mg	18 %	BLS `VITE` · Aggregated from several sources reference Converted value from: Knecht, K., et al.; Tocopherol and tocotrienol analysis in raw and cooked vegetables: A validated method with emphasis on sample preparation.; Food Chemistry; 2015; 169 Converted value from: Kurilich, A. C.; Carotene, tocopherol, and ascorbate contents in subspecies of Brassica oleracea.; Journal of Agricultural and Food Chemistry; 1999; 47 Converted value from: Chun, J., et al.; Tocopherol and tocotrienol contents of raw and processed fruits and vegetables in the United States diet; Journal of Food Composition and Analysis; 2006; 19; 2-3
Vitamin K	187 µg	281 µg	249 %	BLS `VITK` · Calculated by formula
Vitamin C	81 mg	121 mg	101 %	BLS `VITC` · Aggregated from several sources reference Kurilich, A. C.; Carotene, tocopherol, and ascorbate contents in subspecies of Brassica oleracea.; Journal of Agricultural and Food Chemistry; 1999; 47 Koh, E., et al.; Content of ascorbic acid, quercetin, kaempferol and total phenolics in commercial broccoli; Journal of Food Composition and Analysis; 2009; 22
Thiamin (vitamin B1)	0.15 mg	0.23 mg	14 %	BLS `THIA` · Scientific literature reference Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013
Riboflavin (vitamin B2)	0.12 mg	0.18 mg	9 %	BLS `RIBF` · Scientific literature reference Health, D. o; Nutrient analysis of fruit and vegetables; 2013
Niacin (vitamin B3)	1.4 mg	2.1 mg	9 %	BLS `NIAEQ` · Calculated by formula
Pantothenic acid (vitamin B5)	0.61 mg	0.92 mg	10 %	BLS `PANTAC` · Scientific literature reference Health, D. o; Nutrient analysis of fruit and vegetables; 2013
Vitamin B6	0.12 mg	0.18 mg	9 %	BLS `VITB6` · Aggregated from several sources reference Ollilainen, V.; HPLC analysis of vitamin B6 in foods.; Agricultural and Food Science in Finland; 1999 Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013
Biotin	4.1 µg	6.2 µg	8 %	BLS `BIOT` · Scientific literature reference Health, D. o; Nutrient analysis of fruit and vegetables; 2013
Folate	89 µg	134 µg	45 %	BLS `FOL` · Calculated by formula
Vitamin B12	0 µg	0 µg	0 %	BLS `VITB12` · Logische Null
Choline	18.7 mg	28.1 mg		USDA FDC 170379

Minerals & trace elements

Nutrient	per 100 g	per 150 g	%NRV	Origin
Sodium	26 mg	39 mg		BLS `NA` · Aggregated from several sources reference Health, D. o; Nutrient analysis of fruit and vegetables; 2013 Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4
Potassium	396 mg	594 mg	20 %	BLS `K` · Aggregated from several sources reference Ekholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 6 Health, D. o; Nutrient analysis of fruit and vegetables; 2013 Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4 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
Calcium	43 mg	64.5 mg	5 %	BLS `CA` · Aggregated from several sources reference 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 Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4 Ekholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 6 Health, D. o; Nutrient analysis of fruit and vegetables; 2013
Magnesium	27 mg	40.5 mg	7 %	BLS `MG` · Aggregated from several sources reference Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4 Health, D. o; Nutrient analysis of fruit and vegetables; 2013 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 Ekholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 6
Phosphorus	45.3 mg	68 mg	6 %	BLS `P` · Laboratory analysis
Iron	0.98 mg	1.5 mg	7 %	BLS `FE` · Aggregated from several sources reference Ekholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 6 Health, D. o; Nutrient analysis of fruit and vegetables; 2013 Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4 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
Zinc	0.66 mg	0.99 mg	7 %	BLS `ZN` · Aggregated from several sources reference 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 Ekholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 6 Converted value from: BVL; Lebensmittel Monitoring 2005 ; 2005 Health, D. o; Nutrient analysis of fruit and vegetables; 2013
Iodine	2 µg	3 µg	1 %	BLS `ID` · Scientific literature reference Health, D. o; Nutrient analysis of fruit and vegetables; 2013
Selenium	2.5 µg	3.8 µg	5 %	USDA FDC 170379
Copper	0.07 mg	0.1 mg	7 %	BLS `CU` · Aggregated from several sources reference Health, D. o; Nutrient analysis of fruit and vegetables; 2013 Ekholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 6 Converted value from: BVL; Lebensmittel Monitoring 2005 ; 2005 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
Manganese	0.37 mg	0.55 mg	18 %	BLS `MN` · Aggregated from several sources reference Ekholm P, Reinivuo H, Mattila P, Pakkala H, Koponen J, Happonen A, Hellstrom J, Ovaskainen ML.; Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland.; Journal of Food Composition and Analysis; 2007; 20; 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 Health, D. o; Nutrient analysis of fruit and vegetables; 2013
fluoride	0.01 mg	0.01 mg		BLS `FD` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7

Essential amino acids

Nutrient	per 100 g	per 150 g	%NRV	Origin
Histidine	0.06 g	0.09 g		BLS `HIS` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Isoleucine	0.13 g	0.2 g		BLS `ILE` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Leucine	0.16 g	0.24 g		BLS `LEU` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Lysine	0.15 g	0.23 g		BLS `LYS` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Methionine	0.05 g	0.07 g		BLS `MET` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Phenylalanine	0.12 g	0.18 g		BLS `PHE` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Threonine	0.12 g	0.18 g		BLS `THR` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Tryptophan	0.04 g	0.06 g		BLS `TRP` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Valine	0.17 g	0.26 g		BLS `VAL` · Other nutrient database reference Kirchhoff, 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 C — fact sheet for health professionals — NIH Office of Dietary Supplements
Vitamin E — fact sheet for health professionals — NIH Office of Dietary Supplements
Vitamin K — fact sheet for health professionals — NIH Office of Dietary Supplements
Folate — fact sheet for health professionals — NIH Office of Dietary Supplements
Potassium — 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.

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