Mackerel
BLS 4.0 food: Mackerel raw (Makrele roh), code T107100 · cross-reference USDA FDC #175119
Per portion (125 g)
186 kcalenergy
23.3 gprotein
0 gfibre
10.4 gfat
0 gcarbohydrate
1659 mgEPA + DHA
Verified benefits — authorised EU health claims
Mackerel 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.
✓ 50 % of energy from protein; condition for "source of protein": at least 12 %.
EUR-LexEU CommissionProtein contributes to the maintenance of muscle mass.
✓ 50 % of energy from protein; condition for "source of protein": at least 12 %.
EUR-LexEU CommissionProtein contributes to the maintenance of normal bones.
✓ 50 % of energy from protein; condition for "source of protein": at least 12 %.
EUR-LexEU CommissionEPA and DHA contribute to the normal function of the heart.
✓ 1327 mg EPA+DHA per 100 g; condition for "source of omega-3": at least 40 mg EPA+DHA per 100 g and per 100 kcal. Beneficial effect obtained with 250 mg of EPA and DHA per day.
EUR-LexEU CommissionNIH ODSDHA contributes to maintenance of normal brain function.
✓ 739 mg DHA per 100 g; condition: at least 40 mg DHA per 100 g and per 100 kcal. Beneficial effect obtained with 250 mg of DHA per day.
EUR-LexEU CommissionDHA contributes to the maintenance of normal vision.
✓ 739 mg DHA per 100 g; condition: at least 40 mg DHA per 100 g and per 100 kcal. Beneficial effect obtained with 250 mg of DHA per day.
EUR-LexEU CommissionShow 40 more authorised claims
Replacing saturated fats in the diet with unsaturated fats contributes to the maintenance of normal blood cholesterol levels.
✓ 76 % of fatty acids are unsaturated and they provide 33 % of energy; condition for "high unsaturated fat": at least 70 % and more than 20 %.
EUR-LexEU CommissionVitamin D contributes to normal absorption/utilisation of calcium and phosphorus.
✓ 8 µg per 100 g = 160 % of the EU NRV (5 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin D contributes to the maintenance of normal bones.
✓ 8 µg per 100 g = 160 % of the EU NRV (5 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin D contributes to the maintenance of normal muscle function.
✓ 8 µg per 100 g = 160 % of the EU NRV (5 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin D contributes to the maintenance of normal teeth.
✓ 8 µg per 100 g = 160 % of the EU NRV (5 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin D contributes to the normal function of the immune system.
✓ 8 µg per 100 g = 160 % of the EU NRV (5 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSThiamine contributes to normal energy-yielding metabolism.
✓ 0.17 mg per 100 g = 15 % of the EU NRV (1.1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSThiamine contributes to normal psychological function.
✓ 0.17 mg per 100 g = 15 % of the EU NRV (1.1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSThiamine contributes to the normal function of the heart.
✓ 0.17 mg per 100 g = 15 % of the EU NRV (1.1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSRiboflavin contributes to normal energy-yielding metabolism.
✓ 0.3 mg per 100 g = 21 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSRiboflavin contributes to the maintenance of normal red blood cells.
✓ 0.3 mg per 100 g = 21 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSRiboflavin contributes to the maintenance of normal skin.
✓ 0.3 mg per 100 g = 21 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSRiboflavin contributes to the maintenance of normal vision.
✓ 0.3 mg per 100 g = 21 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSRiboflavin contributes to the normal metabolism of iron.
✓ 0.3 mg per 100 g = 21 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSRiboflavin contributes to the reduction of tiredness and fatigue.
✓ 0.3 mg per 100 g = 21 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to normal energy-yielding metabolism.
✓ 15.3 mg per 100 g = 96 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to normal psychological function.
✓ 15.3 mg per 100 g = 96 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to the maintenance of normal skin.
✓ 15.3 mg per 100 g = 96 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to the reduction of tiredness and fatigue.
✓ 15.3 mg per 100 g = 96 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B6 contributes to normal psychological function.
✓ 0.27 mg per 100 g = 19 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B6 contributes to normal red blood cell formation.
✓ 0.27 mg per 100 g = 19 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B6 contributes to the normal function of the immune system.
✓ 0.27 mg per 100 g = 19 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B6 contributes to the reduction of tiredness and fatigue.
✓ 0.27 mg per 100 g = 19 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B6 contributes to the regulation of hormonal activity.
✓ 0.27 mg per 100 g = 19 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B12 contributes to normal functioning of the nervous system.
✓ 8.8 µg per 100 g = 352 % of the EU NRV (2.5 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B12 contributes to normal psychological function.
✓ 8.8 µg per 100 g = 352 % of the EU NRV (2.5 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B12 contributes to normal red blood cell formation.
✓ 8.8 µg per 100 g = 352 % of the EU NRV (2.5 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B12 contributes to the normal function of the immune system.
✓ 8.8 µg per 100 g = 352 % of the EU NRV (2.5 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B12 contributes to the reduction of tiredness and fatigue.
✓ 8.8 µg per 100 g = 352 % of the EU NRV (2.5 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSPotassium contributes to the maintenance of normal blood pressure.
✓ 335 mg per 100 g = 17 % of the EU NRV (2000 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSPotassium contributes to normal muscle function.
✓ 335 mg per 100 g = 17 % of the EU NRV (2000 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSPhosphorus contributes to the maintenance of normal bones.
✓ 220 mg per 100 g = 31 % of the EU NRV (700 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to normal spermatogenesis.
✓ 44.1 µg per 100 g = 80 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to the maintenance of normal hair.
✓ 44.1 µg per 100 g = 80 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to the maintenance of normal nails.
✓ 44.1 µg per 100 g = 80 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to the normal function of the immune system.
✓ 44.1 µg per 100 g = 80 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to the normal thyroid function.
✓ 44.1 µg per 100 g = 80 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSIodine contributes to normal cognitive function.
✓ 24 µg per 100 g = 16 % of the EU NRV (150 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSIodine contributes to the normal production of thyroid hormones and normal thyroid function.
✓ 24 µg per 100 g = 16 % of the EU NRV (150 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSIodine contributes to the maintenance of normal skin.
✓ 24 µg per 100 g = 16 % of the EU NRV (150 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSGoals 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🛡️ Immune system✨ Healthy skin💇 Hair & nails👁️ Eyes & vision🩸 Healthy blood & iron🌱 Long life & healthy ageing🦋 Thyroid function
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 125 g | %NRV | Origin |
|---|---|---|---|---|
| Energy | 149 kcal | 186 kcal | BLS ENERCC · Calculated by formula | |
| Protein | 18.6 g | 23.3 g | BLS PROT625 · 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. Converted value from: Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Fat | 8.3 g | 10.4 g | BLS FAT · Other nutrient databasereferenceLeibniz-Institut für Lebensmittel-Systembiologie; SFK Online Version; 2016 | |
| Carbohydrate (available) | 0 g | 0 g | BLS CHO · Calculated by formula | |
| Sugars (total) | 0 g | 0 g | BLS SUGAR · Calculated by formula | |
| starch | 0 g | 0 g | BLS STARCH · Logische Null | |
| Dietary fibre | 0 g | 0 g | BLS FIBT · Logische Null | |
| fibreSoluble | 0 g | 0 g | BLS FIBSOL · Musterberechnung | |
| Water | 68 g | 85 g | BLS WATER · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Salt | 0.38 g | 0.48 g | BLS NACL · Calculated by formula |
Fats & fatty acids
| Nutrient | per 100 g | per 125 g | %NRV | Origin |
|---|---|---|---|---|
| Saturated fat | 1.7 g | 2.1 g | BLS FASAT · Calculated by formula | |
| Monounsaturated fat | 3.3 g | 4.1 g | BLS FAMS · Calculated by formula | |
| Polyunsaturated fat | 2.2 g | 2.8 g | BLS FAPU · Calculated by formula | |
| Omega-3 fatty acids (total) | 1.9 g | 2.3 g | BLS FAPUN3 · Calculated by formula | |
| Alpha-linolenic acid (ALA, omega-3) | 0.14 g | 0.18 g | BLS F18:3CN3 · Other nutrient databasereferenceLeibniz-Institut für Lebensmittel-Systembiologie; SFK Online Version; 2016 | |
| EPA | 588 mg | 735 mg | BLS F20:5CN3 · Other nutrient databasereferenceLeibniz-Institut für Lebensmittel-Systembiologie; SFK Online Version; 2016 | |
| DHA | 739 mg | 924 mg | BLS F22:6CN3 · Other nutrient databasereferenceLeibniz-Institut für Lebensmittel-Systembiologie; SFK Online Version; 2016 | |
| EPA + DHA (long-chain omega-3) | 1327 mg | 1659 mg | BLS | |
| omega6 | 0.34 g | 0.42 g | BLS FAPUN6 · Calculated by formula | |
| Linoleic acid (omega-6) | 0.22 g | 0.28 g | BLS F18:2CN6 · Other nutrient databasereferenceLeibniz-Institut für Lebensmittel-Systembiologie; SFK Online Version; 2016 | |
| Oleic acid | 1.8 g | 2.2 g | BLS F18:1CN9 · Other nutrient databasereferenceLeibniz-Institut für Lebensmittel-Systembiologie; SFK Online Version; 2016 | |
| Cholesterol | 82 mg | 103 mg | BLS CHORL · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
Vitamins
| Nutrient | per 100 g | per 125 g | %NRV | Origin |
|---|---|---|---|---|
| Vitamin A | 54 µg | 67.5 µg | 7 % | BLS VITAA · Calculated by formula |
| Vitamin D | 8 µg | 10 µg | 160 % | BLS VITD · Calculated by formula |
| Vitamin E | 1.3 mg | 1.6 mg | 10 % | BLS VITE · Other nutrient databasereferenceHealth, D. o; Nutrient analysis of fish and fish products; 2013 |
| Vitamin K | 2 µg | 2.5 µg | 3 % | BLS VITK · Calculated by formula |
| Thiamin (vitamin B1) | 0.17 mg | 0.21 mg | 15 % | BLS THIA · Scientific literaturereferenceConverted value from: Health, D. o; Nutrient analysis of fish and fish products; 2013 |
| Riboflavin (vitamin B2) | 0.3 mg | 0.38 mg | 21 % | BLS RIBF · Scientific literaturereferenceHealth, D. o; Nutrient analysis of fish and fish products; 2013 |
| Niacin (vitamin B3) | 15.3 mg | 19.1 mg | 96 % | BLS NIAEQ · Calculated by formula |
| Pantothenic acid (vitamin B5) | 0.63 mg | 0.79 mg | 11 % | BLS PANTAC · Scientific literaturereferenceHealth, D. o; Nutrient analysis of fish and fish products; 2013 |
| Vitamin B6 | 0.27 mg | 0.34 mg | 19 % | BLS VITB6 · Scientific literaturereferenceConverted value from: Health, D. o; Nutrient analysis of fish and fish products; 2013 |
| Biotin | 5.8 µg | 7.3 µg | 12 % | BLS BIOT · Scientific literaturereferenceHealth, D. o; Nutrient analysis of fish and fish products; 2013 |
| Folate | 24 µg | 30 µg | 12 % | BLS FOL · Calculated by formula |
| Vitamin B12 | 8.8 µg | 11 µg | 352 % | BLS VITB12 · Scientific literaturereferenceHealth, D. o; Nutrient analysis of fish and fish products; 2013 |
| Choline | 65 mg | 81.3 mg | USDA FDC 175119 |
Minerals & trace elements
| Nutrient | per 100 g | per 125 g | %NRV | Origin |
|---|---|---|---|---|
| Sodium | 153 mg | 191 mg | BLS NA · Scientific literaturereferenceHealth, D. o; Nutrient analysis of fish and fish products; 2013 | |
| Potassium | 335 mg | 419 mg | 17 % | BLS K · Scientific literaturereferenceHealth, D. o; Nutrient analysis of fish and fish products; 2013 |
| Calcium | 20 mg | 25 mg | 3 % | BLS CA · Scientific literaturereferenceHealth, D. o; Nutrient analysis of fish and fish products; 2013 |
| Magnesium | 37 mg | 46.3 mg | 10 % | BLS MG · Scientific literaturereferenceHealth, D. o; Nutrient analysis of fish and fish products; 2013 |
| Phosphorus | 220 mg | 275 mg | 31 % | BLS P · Scientific literaturereferenceHealth, D. o; Nutrient analysis of fish and fish products; 2013 |
| Iron | 1 mg | 1.3 mg | 7 % | BLS FE · Aggregated from several sourcesreferenceAlves, R. N., A. L. Maulvault, V. L. Barbosa, M. Fernandez-Tejedor, A. Tediosi, M. Kotterman, F. H. M. van den Heuvel, J. Robbens, J. O. Fernandes, R. Romme Rasmussen, J. J. Sloth and A. Marques; Oral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European markets.; Food Chemistry; 2018; 267 Health, D. o; Nutrient analysis of fish and fish products; 2013 |
| Zinc | 0.5 mg | 0.62 mg | 5 % | BLS ZN · Aggregated from several sourcesreferenceAlves, R. N., A. L. Maulvault, V. L. Barbosa, M. Fernandez-Tejedor, A. Tediosi, M. Kotterman, F. H. M. van den Heuvel, J. Robbens, J. O. Fernandes, R. Romme Rasmussen, J. J. Sloth and A. Marques; Oral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European markets.; Food Chemistry; 2018; 267 Health, D. o; Nutrient analysis of fish and fish products; 2013 |
| Iodine | 24 µg | 30 µg | 16 % | BLS ID · Aggregated from several sourcesreferenceHealth, D. o; Nutrient analysis of fish and fish products; 2013 Alves, R. N., A. L. Maulvault, V. L. Barbosa, M. Fernandez-Tejedor, A. Tediosi, M. Kotterman, F. H. M. van den Heuvel, J. Robbens, J. O. Fernandes, R. Romme Rasmussen, J. J. Sloth and A. Marques; Oral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European markets.; Food Chemistry; 2018; 267 |
| Selenium | 44.1 µg | 55.1 µg | 80 % | USDA FDC 175119 |
| Copper | 0.06 mg | 0.08 mg | 6 % | BLS CU · Aggregated from several sourcesreferenceAlves, R. N., A. L. Maulvault, V. L. Barbosa, M. Fernandez-Tejedor, A. Tediosi, M. Kotterman, F. H. M. van den Heuvel, J. Robbens, J. O. Fernandes, R. Romme Rasmussen, J. J. Sloth and A. Marques; Oral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European markets.; Food Chemistry; 2018; 267 Health, D. o; Nutrient analysis of fish and fish products; 2013 |
| Manganese | 0.02 mg | 0.03 mg | 1 % | BLS MN · Aggregated from several sourcesreferenceHealth, D. o; Nutrient analysis of fish and fish products; 2013 Alves, R. N., A. L. Maulvault, V. L. Barbosa, M. Fernandez-Tejedor, A. Tediosi, M. Kotterman, F. H. M. van den Heuvel, J. Robbens, J. O. Fernandes, R. Romme Rasmussen, J. J. Sloth and A. Marques; Oral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European markets.; Food Chemistry; 2018; 267 |
| fluoride | 0.03 mg | 0.04 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 125 g | %NRV | Origin |
|---|---|---|---|---|
| Histidine | 0.69 g | 0.87 g | BLS HIS · 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. Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Isoleucine | 0.97 g | 1.2 g | BLS ILE · 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. Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Leucine | 1.7 g | 2.1 g | BLS LEU · 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. Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Lysine | 1.7 g | 2.1 g | BLS LYS · 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. Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Methionine | 0.6 g | 0.74 g | BLS MET · 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. Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Phenylalanine | 0.78 g | 0.98 g | BLS PHE · 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. Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Threonine | 0.89 g | 1.1 g | BLS THR · 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. Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Tryptophan | 0.24 g | 0.3 g | BLS TRP · 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. Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Valine | 1.1 g | 1.4 g | BLS VAL · 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. 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 D — 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
- Vitamin B6 — fact sheet for health professionals — NIH Office of Dietary Supplements
- Vitamin B12 — 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
- Selenium — fact sheet for health professionals — NIH Office of Dietary Supplements
- Iodine — 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.