✓ Start your personal diet plan — every recommendation backed by official sources Start free →

Home › Foods › Button mushrooms

Button mushrooms

BLS 4.0 food: Button mushroom raw (Champignon roh), code K701100 · cross-reference USDA FDC #169251

Per portion (100 g)

28 kcalenergy

3.7 gprotein

1.9 gfibre

0.27 gfat

2.9 gcarbohydrate

Verified benefits — authorised EU health claims

Button mushrooms 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.

✓ 52 % of energy from protein; condition for "source of protein": at least 12 %.

EUR-Lex EU Commission

Protein contributes to the maintenance of muscle mass.

✓ 52 % of energy from protein; condition for "source of protein": at least 12 %.

EUR-Lex EU Commission

Protein contributes to the maintenance of normal bones.

✓ 52 % of energy from protein; condition for "source of protein": at least 12 %.

EUR-Lex EU Commission

Riboflavin contributes to normal energy-yielding metabolism.

✓ 0.28 mg per 100 g = 20 % 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.

✓ 0.28 mg per 100 g = 20 % 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.

✓ 0.28 mg per 100 g = 20 % of the EU NRV (1.4 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Show 21 more authorised claims

Riboflavin contributes to the maintenance of normal vision.

✓ 0.28 mg per 100 g = 20 % 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.

✓ 0.28 mg per 100 g = 20 % 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.

✓ 0.28 mg per 100 g = 20 % of the EU NRV (1.4 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Niacin contributes to normal energy-yielding metabolism.

✓ 3.1 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.

✓ 3.1 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.

✓ 3.1 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.

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

EUR-Lex EU Commission NIH ODS

Pantothenic acid contributes to normal mental performance.

✓ 1.3 mg per 100 g = 21 % of the EU NRV (6 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Pantothenic acid contributes to the reduction of tiredness and fatigue.

✓ 1.3 mg per 100 g = 21 % of the EU NRV (6 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Biotin contributes to normal psychological function.

✓ 16 µg per 100 g = 32 % of the EU NRV (50 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Biotin contributes to the maintenance of normal hair.

✓ 16 µg per 100 g = 32 % of the EU NRV (50 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Biotin contributes to the maintenance of normal skin.

✓ 16 µg per 100 g = 32 % of the EU NRV (50 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Selenium contributes to normal spermatogenesis.

✓ 9.3 µg per 100 g = 17 % of the EU NRV (55 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Selenium contributes to the maintenance of normal hair.

✓ 9.3 µg per 100 g = 17 % of the EU NRV (55 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Selenium contributes to the maintenance of normal nails.

✓ 9.3 µg per 100 g = 17 % of the EU NRV (55 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Selenium contributes to the normal function of the immune system.

✓ 9.3 µg per 100 g = 17 % of the EU NRV (55 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Selenium contributes to the normal thyroid function.

✓ 9.3 µg per 100 g = 17 % of the EU NRV (55 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Copper contributes to maintenance of normal connective tissues.

✓ 0.29 mg per 100 g = 30 % of the EU NRV (1 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Copper contributes to normal hair pigmentation.

✓ 0.29 mg per 100 g = 30 % of the EU NRV (1 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Copper contributes to normal iron transport in the body.

✓ 0.29 mg per 100 g = 30 % of the EU NRV (1 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Copper contributes to the normal function of the immune system.

✓ 0.29 mg per 100 g = 30 % of the EU NRV (1 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 💞 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 🦋 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 100 g	%NRV	Origin
Energy	28 kcal	28 kcal		BLS `ENERCC` · Calculated by formula
Protein	3.7 g	3.7 g		BLS `PROT625` · Aggregated from several sources reference Converted value from: Caglarirmak, N.; Determination of nutrients and volatile constituents of Agaricus bisporus (brown) at different stages.; Journal of the Science of Food and Agriculture; 2009; 89; 4 Converted value from: Jaworska, G., et al.; NUTRACEUTICALS AND ANTIOXIDANT ACTIVITY OF PREPARED FOR CONSUMPTION COMMERCIAL MUSHROOMS AGARICUS BISPORUS AND PLEUROTUS OSTREATUS.; Journal of Food Quality; 2015; 28; 2 Converted value from: Di Anibal, C., et al.; Chemical composition and nutritional value of Argentine commercial edible mushrooms.; Journal fur Verbraucherschutz und Lebensmittelsicherheit; 2015; 10; 2 Converted value from: Beluhan, S. and A. Ranogajec; Chemical composition and non-volatile components of Croatian wild edible mushrooms.; Food Chemistry; 2011; 124; 3 Converted value from: Roncero-Ramos, I., et al.; Effect of different cooking methods on nutritional value and antioxidant activity of cultivated mushrooms.; International Journal of Food Sciences and Nutrition; 2017; 68; 3 Converted value from: Reis, F. S., et al.; Chemical composition and nutritional value of the most widely appreciated cultivated mushrooms: An inter-species comparative study.; Food and Chemical Toxicology; 2012; 50; 2 Converted value from: Mattila, P., et al.; Basic composition and amino acid contents of mushrooms cultivated in Finland.; Journal of Agricultural and Food Chemistry; 2002; 50; 22 Converted value from: Simon, R. R., et al.; Vitamin D mushrooms: Comparison of the composition of button mushrooms (Agaricus bisporus) treated postharvest with UVB light or sunlight.; Journal of Agricultural and Food Chemistry; 2011; 59; 16 Converted value from: Pereira, E., et al.; Towards chemical and nutritional inventory of Portuguese wild edible mushrooms in different habitats.; Food Chemistry; 2012; 130; 2 Converted value from: Barros, L., et al.; Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal.; Food Chemistry; 2007; 105; 1
Fat	0.27 g	0.27 g		BLS `FAT` · Scientific literature reference Simon, R. R., et al.; Vitamin D mushrooms: Comparison of the composition of button mushrooms (Agaricus bisporus) treated postharvest with UVB light or sunlight.; Journal of Agricultural and Food Chemistry; 2011; 59; 16
Carbohydrate (available)	2.9 g	2.9 g		BLS `CHO` · Calculated by formula
Sugars (total)	0.2 g	0.2 g		BLS `SUGAR` · Calculated by formula
Dietary fibre	1.9 g	1.9 g		BLS `FIBT` · Laboratory analysis
fibreSoluble	0.4 g	0.4 g		BLS `FIBSOL` · Laboratory analysis
Water	90.9 g	90.9 g		BLS `WATER` · Aggregated from several sources reference Henry, L. D. C. and R. S. Rajkumar; Nutritional status of certain wild edible mushrooms from the eastern ghats of Tamil Nadu.; Mysore Journal of Agricultural Sciences; 2014; 48; 1 Di Anibal, C., et al.; Chemical composition and nutritional value of Argentine commercial edible mushrooms.; Journal fur Verbraucherschutz und Lebensmittelsicherheit; 2015; 10; 2 Phillips, K. M., et al.; Vitamin D and sterol composition of 10 types of mushrooms from retail suppliers in the United States.; Journal of Agricultural and Food Chemistry ; 2011; 59; 14 Mattila, P., et al.; Contents of vitamins, mineral elements, and some phenolic compounds in cultivated mushrooms.; Journal of Agricultural and Food Chemistry; 2001; 49; 5 Bernas, E. and G. Jaworska ; Vitamins profile as an indicator of the quality of frozen Agaricus bisporus mushrooms.; Journal of Food Composition and Analysis; 2016; 49 Mattila, P., et al.; Basic composition and amino acid contents of mushrooms cultivated in Finland.; Journal of Agricultural and Food Chemistry; 2002; 50; 22 Jaworska, G., et al.; NUTRACEUTICALS AND ANTIOXIDANT ACTIVITY OF PREPARED FOR CONSUMPTION COMMERCIAL MUSHROOMS AGARICUS BISPORUS AND PLEUROTUS OSTREATUS.; Journal of Food Quality; 2015; 28; 2 Simon, R. R., et al.; Vitamin D mushrooms: Comparison of the composition of button mushrooms (Agaricus bisporus) treated postharvest with UVB light or sunlight.; Journal of Agricultural and Food Chemistry; 2011; 59; 16 Phillips, K. M., et al.; Folate composition of 10 types of mushrooms determined by liquid chromatography-mass spectrometry.; Food Chemistry; 2011; 129; 2 Beluhan, S. and A. Ranogajec; Chemical composition and non-volatile components of Croatian wild edible mushrooms.; Food Chemistry; 2011; 124; 3
Salt	0.1 g	0.1 g		BLS `NACL` · Calculated by formula

Fats & fatty acids

Nutrient	per 100 g	per 100 g	%NRV	Origin
Saturated fat	0.05 g	0.05 g		BLS `FASAT` · Calculated by formula
Monounsaturated fat	0.01 g	0.01 g		BLS `FAMS` · Calculated by formula
Polyunsaturated fat	0.14 g	0.14 g		BLS `FAPU` · Calculated by formula
Omega-3 fatty acids (total)	0 g	0 g		BLS `FAPUN3` · Calculated by formula
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	0.14 g	0.14 g		BLS `FAPUN6` · Calculated by formula
Linoleic acid (omega-6)	0.14 g	0.14 g		BLS `F18:2CN6` · Scientific literature reference Simon, R. R., et al.; Vitamin D mushrooms: Comparison of the composition of button mushrooms (Agaricus bisporus) treated postharvest with UVB light or sunlight.; Journal of Agricultural and Food Chemistry; 2011; 59; 16
Oleic acid	0.0 g	0.0 g		BLS `F18:1CN9` · Scientific literature reference Simon, R. R., et al.; Vitamin D mushrooms: Comparison of the composition of button mushrooms (Agaricus bisporus) treated postharvest with UVB light or sunlight.; Journal of Agricultural and Food Chemistry; 2011; 59; 16
Cholesterol	0 mg	0 mg		BLS `CHORL` · Logische Null

Vitamins

Nutrient	per 100 g	per 100 g	%NRV	Origin
Vitamin A	1 µg	1 µg	0 %	BLS `VITAA` · Calculated by formula
Vitamin D	0.4 µg	0.4 µg	8 %	BLS `VITD` · Calculated by formula
Vitamin E	0.01 mg	0.01 mg	0 %	BLS `VITE` · Scientific literature reference 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	0 µg	0 µg	0 %	BLS `VITK` · Calculated by formula
Vitamin C	1 mg	1 mg	1 %	BLS `VITC` · Aggregated from several sources reference Simon, R. R., et al.; Vitamin D mushrooms: Comparison of the composition of button mushrooms (Agaricus bisporus) treated postharvest with UVB light or sunlight.; Journal of Agricultural and Food Chemistry; 2011; 59; 16 Mattila, P., et al.; Contents of vitamins, mineral elements, and some phenolic compounds in cultivated mushrooms.; Journal of Agricultural and Food Chemistry; 2001; 49; 5
Thiamin (vitamin B1)	0.04 mg	0.04 mg	4 %	BLS `THIA` · Aggregated from several sources reference Mattila, P., et al.; Contents of vitamins, mineral elements, and some phenolic compounds in cultivated mushrooms.; Journal of Agricultural and Food Chemistry; 2001; 49; 5 Furlani, R. P. Z. and H. T. Godoy; Vitamins B1 and B2 contents in cultivated mushrooms.; Food Chemistry; 2008; 106; 2
Riboflavin (vitamin B2)	0.28 mg	0.28 mg	20 %	BLS `RIBF` · Aggregated from several sources reference Furlani, R. P. Z. and H. T. Godoy; Vitamins B1 and B2 contents in cultivated mushrooms.; Food Chemistry; 2008; 106; 2 Simon, R. R., et al.; Vitamin D mushrooms: Comparison of the composition of button mushrooms (Agaricus bisporus) treated postharvest with UVB light or sunlight.; Journal of Agricultural and Food Chemistry; 2011; 59; 16 Mattila, P., et al.; Contents of vitamins, mineral elements, and some phenolic compounds in cultivated mushrooms.; Journal of Agricultural and Food Chemistry; 2001; 49; 5
Niacin (vitamin B3)	3.1 mg	3.1 mg	20 %	BLS `NIAEQ` · Calculated by formula
Pantothenic acid (vitamin B5)	1.3 mg	1.3 mg	21 %	BLS `PANTAC` · Laboratory analysis
Vitamin B6	0.06 mg	0.06 mg	4 %	BLS `VITB6` · Laboratory analysis
Biotin	16 µg	16 µg	32 %	BLS `BIOT` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Folate	27 µg	27 µg	14 %	BLS `FOL` · Calculated by formula
Choline	17.3 mg	17.3 mg		USDA FDC 169251

Minerals & trace elements

Nutrient	per 100 g	per 100 g	%NRV	Origin
Sodium	41.3 mg	41.3 mg		BLS `NA` · Laboratory analysis
Potassium	245 mg	245 mg	12 %	BLS `K` · Aggregated from several sources reference Koyyalamudi, S. R., et al.; Micronutrient mineral content of the fruiting bodies of Australian cultivated Agaricus bisporus white button mushrooms.; Journal of Food Composition and Analysis; 2013; 31; 1 Mattila, P., et al.; Contents of vitamins, mineral elements, and some phenolic compounds in cultivated mushrooms.; Journal of Agricultural and Food Chemistry; 2001; 49; 5 Caglarirmak, N.; Determination of nutrients and volatile constituents of Agaricus bisporus (brown) at different stages.; Journal of the Science of Food and Agriculture; 2009; 89; 4
Calcium	6 mg	6 mg	1 %	BLS `CA` · Aggregated from several sources reference Koyyalamudi, S. R., et al.; Micronutrient mineral content of the fruiting bodies of Australian cultivated Agaricus bisporus white button mushrooms.; Journal of Food Composition and Analysis; 2013; 31; 1 Gaur, T., et al.; Nutritional and anti-nutritional components of some selected edible mushroom species.; Indian Journal of Natural Products and Resources; 2016; 7; 2 Caglarirmak, N.; Determination of nutrients and volatile constituents of Agaricus bisporus (brown) at different stages.; Journal of the Science of Food and Agriculture; 2009; 89; 4 Mattila, P., et al.; Contents of vitamins, mineral elements, and some phenolic compounds in cultivated mushrooms.; Journal of Agricultural and Food Chemistry; 2001; 49; 5
Magnesium	13 mg	13 mg	3 %	BLS `MG` · Aggregated from several sources reference Koyyalamudi, S. R., et al.; Micronutrient mineral content of the fruiting bodies of Australian cultivated Agaricus bisporus white button mushrooms.; Journal of Food Composition and Analysis; 2013; 31; 1 Gaur, T., et al.; Nutritional and anti-nutritional components of some selected edible mushroom species.; Indian Journal of Natural Products and Resources; 2016; 7; 2 Mattila, P., et al.; Contents of vitamins, mineral elements, and some phenolic compounds in cultivated mushrooms.; Journal of Agricultural and Food Chemistry; 2001; 49; 5 Caglarirmak, N.; Determination of nutrients and volatile constituents of Agaricus bisporus (brown) at different stages.; Journal of the Science of Food and Agriculture; 2009; 89; 4
Phosphorus	88.3 mg	88.3 mg	13 %	BLS `P` · Laboratory analysis
Iron	1.3 mg	1.3 mg	9 %	BLS `FE` · Aggregated from several sources reference Converted value from: BVL; Lebensmittel Monitoring 2012; 2012 Koyyalamudi, S. R., et al.; Micronutrient mineral content of the fruiting bodies of Australian cultivated Agaricus bisporus white button mushrooms.; Journal of Food Composition and Analysis; 2013; 31; 1 Mattila, P., et al.; Contents of vitamins, mineral elements, and some phenolic compounds in cultivated mushrooms.; Journal of Agricultural and Food Chemistry; 2001; 49; 5 Gaur, T., et al.; Nutritional and anti-nutritional components of some selected edible mushroom species.; Indian Journal of Natural Products and Resources; 2016; 7; 2 Caglarirmak, N.; Determination of nutrients and volatile constituents of Agaricus bisporus (brown) at different stages.; Journal of the Science of Food and Agriculture; 2009; 89; 4
Zinc	0.51 mg	0.51 mg	5 %	BLS `ZN` · Aggregated from several sources reference Mattila, P., et al.; Contents of vitamins, mineral elements, and some phenolic compounds in cultivated mushrooms.; Journal of Agricultural and Food Chemistry; 2001; 49; 5 Converted value from: BVL; Lebensmittel Monitoring 2012; 2012 Caglarirmak, N.; Determination of nutrients and volatile constituents of Agaricus bisporus (brown) at different stages.; Journal of the Science of Food and Agriculture; 2009; 89; 4 Converted value from: BVL / BfR; Lebensmittel-Monitoring; 1999 Converted value from: BVL; Lebensmittel Monitoring 2007; 2007 Koyyalamudi, S. R., et al.; Micronutrient mineral content of the fruiting bodies of Australian cultivated Agaricus bisporus white button mushrooms.; Journal of Food Composition and Analysis; 2013; 31; 1
Iodine	6.8 µg	6.8 µg	5 %	BLS `ID` · Laboratory analysis
Selenium	9.3 µg	9.3 µg	17 %	USDA FDC 169251
Copper	0.29 mg	0.29 mg	30 %	BLS `CU` · Aggregated from several sources reference Converted value from: BVL; Lebensmittel Monitoring 2007; 2007 Converted value from: BVL; Lebensmittel Monitoring 2012; 2012 Mattila, P., et al.; Contents of vitamins, mineral elements, and some phenolic compounds in cultivated mushrooms.; Journal of Agricultural and Food Chemistry; 2001; 49; 5 Koyyalamudi, S. R., et al.; Micronutrient mineral content of the fruiting bodies of Australian cultivated Agaricus bisporus white button mushrooms.; Journal of Food Composition and Analysis; 2013; 31; 1
Manganese	0.13 mg	0.13 mg	7 %	BLS `MN` · Aggregated from several sources reference Converted value from: BVL; Lebensmittel Monitoring 2012; 2012 Koyyalamudi, S. R., et al.; Micronutrient mineral content of the fruiting bodies of Australian cultivated Agaricus bisporus white button mushrooms.; Journal of Food Composition and Analysis; 2013; 31; 1 Gaur, T., et al.; Nutritional and anti-nutritional components of some selected edible mushroom species.; Indian Journal of Natural Products and Resources; 2016; 7; 2 Mattila, P., et al.; Contents of vitamins, mineral elements, and some phenolic compounds in cultivated mushrooms.; Journal of Agricultural and Food Chemistry; 2001; 49; 5
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	0.06 g	0.06 g		BLS `HIS` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Isoleucine	0.11 g	0.11 g		BLS `ILE` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Leucine	0.12 g	0.12 g		BLS `LEU` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Lysine	0.17 g	0.17 g		BLS `LYS` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Methionine	0.02 g	0.02 g		BLS `MET` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Phenylalanine	0.07 g	0.07 g		BLS `PHE` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Threonine	0.09 g	0.09 g		BLS `THR` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Tryptophan	0.02 g	0.02 g		BLS `TRP` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Valine	0.09 g	0.09 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
Riboflavin — fact sheet for health professionals — NIH Office of Dietary Supplements
Niacin — fact sheet for health professionals — NIH Office of Dietary Supplements
Pantothenic Acid — fact sheet for health professionals — NIH Office of Dietary Supplements
Biotin — fact sheet for health professionals — NIH Office of Dietary Supplements
Selenium — fact sheet for health professionals — NIH Office of Dietary Supplements
Copper — 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.

Build a plan that includes the right foods for you →