Cauliflower
BLS 4.0 food: Cauliflower raw (Blumenkohl roh), code G311100 · cross-reference USDA FDC #169986
Per portion (150 g)
52.5 kcalenergy
3.6 gprotein
4.3 gfibre
0.42 gfat
8 gcarbohydrate
Verified benefits — authorised EU health claims
Cauliflower 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.
✓ 28 % of energy from protein; condition for "source of protein": at least 12 %.
EUR-LexEU CommissionProtein contributes to the maintenance of muscle mass.
✓ 28 % of energy from protein; condition for "source of protein": at least 12 %.
EUR-LexEU CommissionProtein contributes to the maintenance of normal bones.
✓ 28 % of energy from protein; condition for "source of protein": at least 12 %.
EUR-LexEU CommissionVitamin C contributes to normal collagen formation for the normal function of blood vessels.
✓ 64 mg per 100 g = 80 % of the EU NRV (80 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin C contributes to normal collagen formation for the normal function of bones.
✓ 64 mg per 100 g = 80 % of the EU NRV (80 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin C contributes to normal collagen formation for the normal function of cartilage.
✓ 64 mg per 100 g = 80 % of the EU NRV (80 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSShow 18 more authorised claims
Vitamin C contributes to normal collagen formation for the normal function of gums.
✓ 64 mg per 100 g = 80 % of the EU NRV (80 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin C contributes to normal collagen formation for the normal function of skin.
✓ 64 mg per 100 g = 80 % of the EU NRV (80 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin C contributes to normal energy-yielding metabolism.
✓ 64 mg per 100 g = 80 % of the EU NRV (80 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin C contributes to normal psychological function.
✓ 64 mg per 100 g = 80 % of the EU NRV (80 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin C contributes to the normal function of the immune system.
✓ 64 mg per 100 g = 80 % of the EU NRV (80 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin C contributes to the protection of cells from oxidative stress.
✓ 64 mg per 100 g = 80 % of the EU NRV (80 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin C contributes to the reduction of tiredness and fatigue.
✓ 64 mg per 100 g = 80 % of the EU NRV (80 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin C increases iron absorption.
✓ 64 mg per 100 g = 80 % of the EU NRV (80 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin K contributes to normal blood clotting.
✓ 21 µg per 100 g = 28 % of the EU NRV (75 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin K contributes to the maintenance of normal bones.
✓ 21 µg per 100 g = 28 % of the EU NRV (75 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSPantothenic acid contributes to normal mental performance.
✓ 1 mg per 100 g = 17 % of the EU NRV (6 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSPantothenic acid contributes to the reduction of tiredness and fatigue.
✓ 1 mg per 100 g = 17 % of the EU NRV (6 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate contributes to maternal tissue growth during pregnancy.
✓ 76 µg per 100 g = 38 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate contributes to normal blood formation.
✓ 76 µg per 100 g = 38 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate contributes to normal psychological function.
✓ 76 µg per 100 g = 38 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate contributes to the normal function of the immune system.
✓ 76 µg per 100 g = 38 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate contributes to the reduction of tiredness and fatigue.
✓ 76 µg per 100 g = 38 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate has a role in the process of cell division.
✓ 76 µg per 100 g = 38 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSAlso 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🩸 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🩸 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 | 2.4 g | 3.6 g | BLS PROT625 · Aggregated from several sourcesreferenceConverted 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: Health, D. o; Nutrient analysis of fruit and vegetables; 2013 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 | 0.28 g | 0.42 g | BLS FAT · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Carbohydrate (available) | 5.3 g | 8 g | BLS CHO · Calculated by formula | |
| Sugars (total) | 2.2 g | 3.2 g | BLS SUGAR · Calculated by formula | |
| starch | 0.18 g | 0.27 g | BLS STARCH · Scientific literaturereferenceHealth, D. o; Nutrient analysis of fruit and vegetables; 2013 | |
| Dietary fibre | 2.9 g | 4.3 g | BLS FIBT · Laboratory analysis | |
| fibreSoluble | 0.5 g | 0.75 g | BLS FIBSOL · Laboratory analysis | |
| Water | 91.7 g | 138 g | BLS WATER · Aggregated from several sourcesreferenceHealth, D. o; Nutrient analysis of fruit and vegetables; 2013 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 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 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 Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4 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 | |
| Salt | 0.03 g | 0.04 g | BLS NACL · Calculated by formula |
Fats & fatty acids
| Nutrient | per 100 g | per 150 g | %NRV | Origin |
|---|---|---|---|---|
| Saturated fat | 0.04 g | 0.06 g | BLS FASAT · Calculated by formula | |
| Monounsaturated fat | 0.01 g | 0.01 g | BLS FAMS · Calculated by formula | |
| Polyunsaturated fat | 0.14 g | 0.21 g | BLS FAPU · Calculated by formula | |
| Omega-3 fatty acids (total) | 0.11 g | 0.16 g | BLS FAPUN3 · Calculated by formula | |
| Alpha-linolenic acid (ALA, omega-3) | 0.11 g | 0.16 g | BLS F18:3CN3 · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| 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 | 0.03 g | 0.04 g | BLS FAPUN6 · Calculated by formula | |
| Linoleic acid (omega-6) | 0.03 g | 0.04 g | BLS F18:2CN6 · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Oleic acid | 0.0 g | 0.0 g | BLS F18:1CN9 · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Cholesterol | 0 mg | 0 mg | BLS CHORL · Logische Null |
Vitamins
| Nutrient | per 100 g | per 150 g | %NRV | Origin |
|---|---|---|---|---|
| Vitamin A | 1 µg | 1.5 µg | 0 % | BLS VITAA · Calculated by formula |
| Vitamin D | 0 µg | 0 µg | 0 % | BLS VITD · Calculated by formula |
| Vitamin E | 0.08 mg | 0.12 mg | 1 % | BLS VITE · Scientific literaturereferenceConverted 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 | 21 µg | 31.5 µg | 28 % | BLS VITK · Calculated by formula |
| Vitamin C | 64 mg | 96 mg | 80 % | BLS VITC · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
| Thiamin (vitamin B1) | 0.05 mg | 0.08 mg | 5 % | BLS THIA · Aggregated from several sourcesreferenceConverted value from: El-Aarab AE, Ali M, Hussein L; Vitamin B1 profile of the egyptian core foods and adequacy of intake; Journal of Food Composition and Analysis; 2004; 17 Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Riboflavin (vitamin B2) | 0.09 mg | 0.14 mg | 6 % | BLS RIBF · Scientific literaturereferenceHealth, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Niacin (vitamin B3) | 1.2 mg | 1.8 mg | 7 % | BLS NIAEQ · Calculated by formula |
| Pantothenic acid (vitamin B5) | 1 mg | 1.6 mg | 17 % | BLS PANTAC · Scientific literaturereferenceHealth, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Vitamin B6 | 0.09 mg | 0.14 mg | 7 % | BLS VITB6 · Scientific literaturereferenceConverted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Biotin | 1.7 µg | 2.5 µg | 3 % | BLS BIOT · Scientific literaturereferenceHealth, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Folate | 76 µg | 114 µg | 38 % | BLS FOL · Calculated by formula |
| Vitamin B12 | 0 µg | 0 µg | 0 % | BLS VITB12 · Logische Null |
| Choline | 44.3 mg | 66.5 mg | USDA FDC 169986 |
Minerals & trace elements
| Nutrient | per 100 g | per 150 g | %NRV | Origin |
|---|---|---|---|---|
| Sodium | 12 mg | 18 mg | BLS NA · Aggregated from several sourcesreferenceHealth, 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 | 280 mg | 420 mg | 14 % | BLS K · Aggregated from several sourcesreferenceEkholm 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 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 |
| Calcium | 24 mg | 36 mg | 3 % | BLS CA · Aggregated from several sourcesreferenceEkholm 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 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 |
| Magnesium | 14 mg | 21 mg | 4 % | BLS MG · Aggregated from several sourcesreferenceHealth, 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 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 |
| Phosphorus | 49 mg | 73.5 mg | 7 % | BLS P · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
| Iron | 0.41 mg | 0.61 mg | 3 % | BLS FE · Aggregated from several sourcesreferenceKoivistoinen 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 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 |
| Zinc | 0.31 mg | 0.47 mg | 3 % | BLS ZN · Aggregated from several sourcesreferenceKoivistoinen 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: BVL; Lebensmittel Monitoring 2003; 2003 Converted value from: BVL; Lebensmittel Monitoring 2017; 2017 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 |
| Iodine | 0.7 µg | 1.1 µg | 0 % | BLS ID · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
| Selenium | 0.6 µg | 0.9 µg | 1 % | USDA FDC 169986 |
| Copper | 0.04 mg | 0.05 mg | 4 % | BLS CU · Aggregated from several sourcesreferenceConverted value from: BVL; Lebensmittel Monitoring 2017; 2017 Converted value from: BVL; Lebensmittel Monitoring 2003; 2003 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 |
| Manganese | 0.16 mg | 0.24 mg | 8 % | BLS MN · Aggregated from several sourcesreferenceConverted value from: BVL; Lebensmittel Monitoring 2017; 2017 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 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 |
| fluoride | 0.01 mg | 0.01 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 150 g | %NRV | Origin |
|---|---|---|---|---|
| Histidine | 0.05 g | 0.07 g | BLS HIS · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Isoleucine | 0.11 g | 0.17 g | BLS ILE · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Leucine | 0.17 g | 0.26 g | BLS LEU · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Lysine | 0.14 g | 0.21 g | BLS LYS · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Methionine | 0.05 g | 0.07 g | BLS MET · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Phenylalanine | 0.08 g | 0.12 g | BLS PHE · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Threonine | 0.11 g | 0.17 g | BLS THR · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Tryptophan | 0.03 g | 0.05 g | BLS TRP · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Valine | 0.15 g | 0.23 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 C — fact sheet for health professionals — NIH Office of Dietary Supplements
- Vitamin K — fact sheet for health professionals — NIH Office of Dietary Supplements
- Pantothenic Acid — fact sheet for health professionals — NIH Office of Dietary Supplements
- Folate — 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.