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Kale

BLS 4.0 food: Curly kale raw (Grünkohl roh), code G322100 · cross-reference USDA FDC #168421

Per portion (100 g)

53 kcalenergy

4.2 gprotein

8.4 gfibre

0.67 gfat

3.3 gcarbohydrate

Verified benefits — authorised EU health claims

Kale 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.

✓ 31 % of energy from protein; condition for "source of protein": at least 12 %.

EUR-Lex EU Commission

Protein contributes to the maintenance of muscle mass.

✓ 31 % of energy from protein; condition for "source of protein": at least 12 %.

EUR-Lex EU Commission

Protein contributes to the maintenance of normal bones.

✓ 31 % of energy from protein; condition for "source of protein": at least 12 %.

EUR-Lex EU Commission

ALA contributes to the maintenance of normal blood cholesterol levels.

✓ 0.3 g ALA per 100 g; condition for "source of omega-3": at least 0.3 g ALA per 100 g and per 100 kcal. Beneficial effect obtained with 2 g of ALA per day.

EUR-Lex EU Commission NIH ODS

Vitamin A contributes to normal iron metabolism.

✓ 479 µg per 100 g = 60 % of the EU NRV (800 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin A contributes to the maintenance of normal mucous membranes.

✓ 479 µg per 100 g = 60 % of the EU NRV (800 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Show 46 more authorised claims

Vitamin A contributes to the maintenance of normal skin.

✓ 479 µg per 100 g = 60 % of the EU NRV (800 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin A contributes to the maintenance of normal vision.

✓ 479 µg per 100 g = 60 % of the EU NRV (800 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

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

✓ 479 µg per 100 g = 60 % of the EU NRV (800 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

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

✓ 156 mg per 100 g = 195 % 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.

✓ 156 mg per 100 g = 195 % 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.

✓ 156 mg per 100 g = 195 % 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 gums.

✓ 156 mg per 100 g = 195 % 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.

✓ 156 mg per 100 g = 195 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin C contributes to normal energy-yielding metabolism.

✓ 156 mg per 100 g = 195 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin C contributes to normal psychological function.

✓ 156 mg per 100 g = 195 % 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.

✓ 156 mg per 100 g = 195 % 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.

✓ 156 mg per 100 g = 195 % 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.

✓ 156 mg per 100 g = 195 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin C increases iron absorption.

✓ 156 mg per 100 g = 195 % 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.

✓ 1.9 mg per 100 g = 16 % of the EU NRV (12 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin K contributes to normal blood clotting.

✓ 1139 µg per 100 g = 1519 % 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.

✓ 1139 µg per 100 g = 1519 % of the EU NRV (75 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Riboflavin contributes to normal energy-yielding metabolism.

✓ 0.25 mg per 100 g = 18 % of the EU NRV (1.4 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Riboflavin contributes to the maintenance of normal red blood cells.

✓ 0.25 mg per 100 g = 18 % of the EU NRV (1.4 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Riboflavin contributes to the maintenance of normal skin.

✓ 0.25 mg per 100 g = 18 % of the EU NRV (1.4 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Riboflavin contributes to the maintenance of normal vision.

✓ 0.25 mg per 100 g = 18 % of the EU NRV (1.4 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Riboflavin contributes to the normal metabolism of iron.

✓ 0.25 mg per 100 g = 18 % of the EU NRV (1.4 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Riboflavin contributes to the reduction of tiredness and fatigue.

✓ 0.25 mg per 100 g = 18 % of the EU NRV (1.4 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Niacin contributes to normal energy-yielding metabolism.

✓ 3.2 mg per 100 g = 20 % of the EU NRV (16 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Niacin contributes to normal psychological function.

✓ 3.2 mg per 100 g = 20 % of the EU NRV (16 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Niacin contributes to the maintenance of normal skin.

✓ 3.2 mg per 100 g = 20 % of the EU NRV (16 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Niacin contributes to the reduction of tiredness and fatigue.

✓ 3.2 mg per 100 g = 20 % of the EU NRV (16 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin B6 contributes to normal psychological function.

✓ 0.25 mg per 100 g = 18 % of the EU NRV (1.4 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin B6 contributes to normal red blood cell formation.

✓ 0.25 mg per 100 g = 18 % of the EU NRV (1.4 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin B6 contributes to the normal function of the immune system.

✓ 0.25 mg per 100 g = 18 % of the EU NRV (1.4 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin B6 contributes to the reduction of tiredness and fatigue.

✓ 0.25 mg per 100 g = 18 % of the EU NRV (1.4 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin B6 contributes to the regulation of hormonal activity.

✓ 0.25 mg per 100 g = 18 % of the EU NRV (1.4 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Folate contributes to maternal tissue growth during pregnancy.

✓ 187 µg per 100 g = 94 % of the EU NRV (200 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Folate contributes to normal blood formation.

✓ 187 µg per 100 g = 94 % of the EU NRV (200 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Folate contributes to normal psychological function.

✓ 187 µg per 100 g = 94 % 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.

✓ 187 µg per 100 g = 94 % 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.

✓ 187 µg per 100 g = 94 % 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.

✓ 187 µg per 100 g = 94 % of the EU NRV (200 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Calcium is needed for the maintenance of normal bones.

✓ 286 mg per 100 g = 36 % of the EU NRV (800 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Calcium is needed for the maintenance of normal teeth.

✓ 286 mg per 100 g = 36 % of the EU NRV (800 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Calcium contributes to normal muscle function.

✓ 286 mg per 100 g = 36 % of the EU NRV (800 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Calcium contributes to normal blood clotting.

✓ 286 mg per 100 g = 36 % of the EU NRV (800 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Potassium contributes to the maintenance of normal blood pressure.

✓ 576 mg per 100 g = 29 % of the EU NRV (2000 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Potassium contributes to normal muscle function.

✓ 576 mg per 100 g = 29 % of the EU NRV (2000 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Manganese contributes to the maintenance of normal bones.

✓ 0.44 mg per 100 g = 22 % 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.

✓ 0.44 mg per 100 g = 22 % 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 🫀 Improve cholesterol 🩺 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 👁️ 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 100 g	%NRV	Origin
Energy	53 kcal	53 kcal		BLS `ENERCC` · Calculated by formula
Protein	4.2 g	4.2 g		BLS `PROT625` · Scientific literature reference Converted value from: Sikora, E. and I. Bodziarczyk; Composition and antioxidant activity of kale (Brassica oleracea L. Var. Acephala) raw and cooked.; Acta Scientiarum Polonorum, Technologia Alimentaria; 2012; 11
Fat	0.67 g	0.67 g		BLS `FAT` · Scientific literature reference Sikora, E. and I. Bodziarczyk; Composition and antioxidant activity of kale (Brassica oleracea L. Var. Acephala) raw and cooked.; Acta Scientiarum Polonorum, Technologia Alimentaria; 2012; 11
Carbohydrate (available)	3.3 g	3.3 g		BLS `CHO` · Calculated by formula
Sugars (total)	2.6 g	2.6 g		BLS `SUGAR` · Calculated by formula
starch	0.49 g	0.49 g		BLS `STARCH` · Übernommener Wert
Dietary fibre	8.4 g	8.4 g		BLS `FIBT` · Scientific literature reference Sikora, E. and I. Bodziarczyk; Composition and antioxidant activity of kale (Brassica oleracea L. Var. Acephala) raw and cooked.; Acta Scientiarum Polonorum, Technologia Alimentaria; 2012; 11
fibreSoluble	0.99 g	0.99 g		BLS `FIBSOL` · Musterberechnung
Water	83.9 g	83.9 g		BLS `WATER` · Aggregated from several sources reference Fadigas, J.C. et. Al.; Use of multivariate analysis techniques for the characterization of analytical results for the determination of the mineral composition of kale.; Microchemical Journal; 2010; 96 Hagen, S. F., et al.; Effect of cold storage and harvest date on bioactive compounds in curly kale (Brassica oleracea L. var. acephala).; Postharvest Biology and Technology; 2009; 51; 1 Kawashima, L. M. and L. M. Valente Soares; Mineral profile of raw and cooked leafy vegetables consumed in Southern Brazil.; Journal of Food Composition and Analysis; 2003; 16; 5 Armesto, J., et al.; Physicochemical and phytochemical properties of two phenotypes of Galega kale (brassica oleraceal. var. acephala cv. Galega).; Journal of Food Biochemistry; 2015; 39; 4 Martínez, S., et al.; Quality parameters of Brassica spp. grown in northwest Spain.; International Journal of Food Science & Technology; 2010; 45; 4
Salt	0.06 g	0.06 g		BLS `NACL` · Calculated by formula

Fats & fatty acids

Nutrient	per 100 g	per 100 g	%NRV	Origin
Saturated fat	0.1 g	0.1 g		BLS `FASAT` · Calculated by formula
Monounsaturated fat	0.03 g	0.03 g		BLS `FAMS` · Calculated by formula
Polyunsaturated fat	0.37 g	0.37 g		BLS `FAPU` · Calculated by formula
Omega-3 fatty acids (total)	0.3 g	0.3 g		BLS `FAPUN3` · Calculated by formula
Alpha-linolenic acid (ALA, omega-3)	0.3 g	0.3 g		BLS `F18:3CN3` · Scientific literature reference Converted value from: Ayaz, F. A., et al.; Nutrient contents of kale (Brassica oleraceae L. var. acephala DC.).; Food Chemistry; 2006; 96; 4
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	0.07 g	0.07 g		BLS `FAPUN6` · Calculated by formula
Linoleic acid (omega-6)	0.06 g	0.06 g		BLS `F18:2CN6` · Scientific literature reference Converted value from: Ayaz, F. A., et al.; Nutrient contents of kale (Brassica oleraceae L. var. acephala DC.).; Food Chemistry; 2006; 96; 4
Oleic acid	0.01 g	0.01 g		BLS `F18:1CN9` · Scientific literature reference Converted value from: Ayaz, F. A., et al.; Nutrient contents of kale (Brassica oleraceae L. var. acephala DC.).; Food Chemistry; 2006; 96; 4
Cholesterol	0 mg	0 mg		BLS `CHORL` · Logische Null

Vitamins

Nutrient	per 100 g	per 100 g	%NRV	Origin
Vitamin A	479 µg	479 µg	60 %	BLS `VITAA` · Calculated by formula
Vitamin D	0 µg	0 µg	0 %	BLS `VITD` · Calculated by formula
Vitamin E	1.9 mg	1.9 mg	16 %	BLS `VITE` · Scientific literature reference Converted value from: Kurilich, A. C.; Carotene, tocopherol, and ascorbate contents in subspecies of Brassica oleracea.; Journal of Agricultural and Food Chemistry; 1999; 47
Vitamin K	1139 µg	1139 µg	1519 %	BLS `VITK` · Calculated by formula
Vitamin C	156 mg	156 mg	195 %	BLS `VITC` · Scientific literature reference Hagen, S. F., et al.; Effect of cold storage and harvest date on bioactive compounds in curly kale (Brassica oleracea L. var. acephala).; Postharvest Biology and Technology; 2009; 51; 1
Thiamin (vitamin B1)	0.1 mg	0.1 mg	9 %	BLS `THIA` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Riboflavin (vitamin B2)	0.25 mg	0.25 mg	18 %	BLS `RIBF` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Niacin (vitamin B3)	3.2 mg	3.2 mg	20 %	BLS `NIAEQ` · Calculated by formula
Pantothenic acid (vitamin B5)	0.09 mg	0.09 mg	2 %	BLS `PANTAC` · Other nutrient database reference Public Health England; McCance and Widdowson& 39;s The Composition of Foods Integrated Dataset; 2021
Vitamin B6	0.25 mg	0.25 mg	18 %	BLS `VITB6` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Biotin	1 µg	1 µg	2 %	BLS `BIOT` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Folate	187 µg	187 µg	94 %	BLS `FOL` · Calculated by formula
Vitamin B12	0 µg	0 µg	0 %	BLS `VITB12` · Logische Null
Choline	0.5 mg	0.5 mg		USDA FDC 168421

Minerals & trace elements

Nutrient	per 100 g	per 100 g	%NRV	Origin
Sodium	25 mg	25 mg		BLS `NA` · Aggregated from several sources reference Kawashima, L. M. and L. M. Valente Soares; Mineral profile of raw and cooked leafy vegetables consumed in Southern Brazil.; Journal of Food Composition and Analysis; 2003; 16; 5 Sikora, E. and I. Bodziarczyk; Composition and antioxidant activity of kale (Brassica oleracea L. Var. Acephala) raw and cooked.; Acta Scientiarum Polonorum, Technologia Alimentaria; 2012; 11
Potassium	576 mg	576 mg	29 %	BLS `K` · Aggregated from several sources reference Sikora, E. and I. Bodziarczyk; Composition and antioxidant activity of kale (Brassica oleracea L. Var. Acephala) raw and cooked.; Acta Scientiarum Polonorum, Technologia Alimentaria; 2012; 11 Kawashima, L. M. and L. M. Valente Soares; Mineral profile of raw and cooked leafy vegetables consumed in Southern Brazil.; Journal of Food Composition and Analysis; 2003; 16; 5
Calcium	286 mg	286 mg	36 %	BLS `CA` · Scientific literature reference Kawashima, L. M. and L. M. Valente Soares; Mineral profile of raw and cooked leafy vegetables consumed in Southern Brazil.; Journal of Food Composition and Analysis; 2003; 16; 5
Magnesium	43 mg	43 mg	11 %	BLS `MG` · Aggregated from several sources reference Sikora, E. and I. Bodziarczyk; Composition and antioxidant activity of kale (Brassica oleracea L. Var. Acephala) raw and cooked.; Acta Scientiarum Polonorum, Technologia Alimentaria; 2012; 11 Kawashima, L. M. and L. M. Valente Soares; Mineral profile of raw and cooked leafy vegetables consumed in Southern Brazil.; Journal of Food Composition and Analysis; 2003; 16; 5
Phosphorus	87 mg	87 mg	12 %	BLS `P` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Iron	1.1 mg	1.1 mg	8 %	BLS `FE` · Aggregated from several sources reference Fadigas, J.C. et. Al.; Use of multivariate analysis techniques for the characterization of analytical results for the determination of the mineral composition of kale.; Microchemical Journal; 2010; 96 Kawashima, L. M. and L. M. Valente Soares; Mineral profile of raw and cooked leafy vegetables consumed in Southern Brazil.; Journal of Food Composition and Analysis; 2003; 16; 5
Zinc	0.92 mg	0.92 mg	9 %	BLS `ZN` · Aggregated from several sources reference Converted value from: BVL; Lebensmittel Monitoring 2012; 2012 Kawashima, L. M. and L. M. Valente Soares; Mineral profile of raw and cooked leafy vegetables consumed in Southern Brazil.; Journal of Food Composition and Analysis; 2003; 16; 5 Sikora, E. and I. Bodziarczyk; Composition and antioxidant activity of kale (Brassica oleracea L. Var. Acephala) raw and cooked.; Acta Scientiarum Polonorum, Technologia Alimentaria; 2012; 11 Fadigas, J.C. et. Al.; Use of multivariate analysis techniques for the characterization of analytical results for the determination of the mineral composition of kale.; Microchemical Journal; 2010; 96
Iodine	4.5 µg	4.5 µg	3 %	BLS `ID` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Selenium	0.9 µg	0.9 µg	2 %	USDA FDC 168421
Copper	0.06 mg	0.06 mg	6 %	BLS `CU` · Scientific literature reference Converted value from: BVL; Lebensmittel Monitoring 2012; 2012
Manganese	0.44 mg	0.44 mg	22 %	BLS `MN` · Scientific literature reference Converted value from: BVL; Lebensmittel Monitoring 2012; 2012
fluoride	0.02 mg	0.02 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 100 g	%NRV	Origin
Histidine	0.1 g	0.1 g		BLS `HIS` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Isoleucine	0.14 g	0.14 g		BLS `ILE` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Leucine	0.25 g	0.25 g		BLS `LEU` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Lysine	0.24 g	0.24 g		BLS `LYS` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Methionine	0.05 g	0.05 g		BLS `MET` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Phenylalanine	0.14 g	0.14 g		BLS `PHE` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Threonine	0.13 g	0.13 g		BLS `THR` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Tryptophan	0.06 g	0.06 g		BLS `TRP` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Valine	0.23 g	0.23 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
Omega 3Fatty Acids — fact sheet for health professionals — NIH Office of Dietary Supplements
Vitamin A — fact sheet for health professionals — NIH Office of Dietary Supplements
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
Riboflavin — fact sheet for health professionals — NIH Office of Dietary Supplements
Niacin — fact sheet for health professionals — NIH Office of Dietary Supplements
Vitamin B6 — fact sheet for health professionals — NIH Office of Dietary Supplements
Folate — fact sheet for health professionals — NIH Office of Dietary Supplements
Calcium — 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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