Mussels
BLS 4.0 food: Common mussel raw (Miesmuschel roh), code T792100 · cross-reference USDA FDC #174216
Per portion (150 g)
90 kcalenergy
15.8 gprotein
0 gfibre
2.9 gfat
0 gcarbohydrate
366 mgEPA + DHA
Verified benefits — authorised EU health claims
Mussels 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.
✓ 70 % of energy from protein; condition for "source of protein": at least 12 %.
EUR-LexEU CommissionProtein contributes to the maintenance of muscle mass.
✓ 70 % of energy from protein; condition for "source of protein": at least 12 %.
EUR-LexEU CommissionProtein contributes to the maintenance of normal bones.
✓ 70 % 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.
✓ 244 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.
✓ 112 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.
✓ 112 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 52 more authorised claims
Vitamin 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 ODSRiboflavin contributes to normal energy-yielding metabolism.
✓ 0.22 mg per 100 g = 16 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSRiboflavin contributes to the maintenance of normal red blood cells.
✓ 0.22 mg per 100 g = 16 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSRiboflavin contributes to the maintenance of normal skin.
✓ 0.22 mg per 100 g = 16 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSRiboflavin contributes to the maintenance of normal vision.
✓ 0.22 mg per 100 g = 16 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSRiboflavin contributes to the normal metabolism of iron.
✓ 0.22 mg per 100 g = 16 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSRiboflavin contributes to the reduction of tiredness and fatigue.
✓ 0.22 mg per 100 g = 16 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to normal energy-yielding metabolism.
✓ 3.6 mg per 100 g = 23 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to normal psychological function.
✓ 3.6 mg per 100 g = 23 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to the maintenance of normal skin.
✓ 3.6 mg per 100 g = 23 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to the reduction of tiredness and fatigue.
✓ 3.6 mg per 100 g = 23 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSBiotin contributes to normal psychological function.
✓ 10 µg per 100 g = 20 % of the EU NRV (50 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSBiotin contributes to the maintenance of normal hair.
✓ 10 µg per 100 g = 20 % of the EU NRV (50 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSBiotin contributes to the maintenance of normal skin.
✓ 10 µg per 100 g = 20 % of the EU NRV (50 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate contributes to maternal tissue growth during pregnancy.
✓ 33 µg per 100 g = 17 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate contributes to normal blood formation.
✓ 33 µg per 100 g = 17 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate contributes to normal psychological function.
✓ 33 µg per 100 g = 17 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate contributes to the normal function of the immune system.
✓ 33 µg per 100 g = 17 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate contributes to the reduction of tiredness and fatigue.
✓ 33 µg per 100 g = 17 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate has a role in the process of cell division.
✓ 33 µg per 100 g = 17 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B12 contributes to normal functioning of the nervous system.
✓ 8 µg per 100 g = 320 % of the EU NRV (2.5 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B12 contributes to normal psychological function.
✓ 8 µg per 100 g = 320 % of the EU NRV (2.5 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B12 contributes to normal red blood cell formation.
✓ 8 µg per 100 g = 320 % 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 µg per 100 g = 320 % 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 µg per 100 g = 320 % of the EU NRV (2.5 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSPhosphorus contributes to the maintenance of normal bones.
✓ 200 mg per 100 g = 29 % of the EU NRV (700 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSIron contributes to normal cognitive function.
✓ 8.5 mg per 100 g = 61 % of the EU NRV (14 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSIron contributes to normal formation of red blood cells and haemoglobin.
✓ 8.5 mg per 100 g = 61 % of the EU NRV (14 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSIron contributes to normal oxygen transport in the body.
✓ 8.5 mg per 100 g = 61 % of the EU NRV (14 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSIron contributes to the normal function of the immune system.
✓ 8.5 mg per 100 g = 61 % of the EU NRV (14 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSIron contributes to the reduction of tiredness and fatigue.
✓ 8.5 mg per 100 g = 61 % of the EU NRV (14 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to normal cognitive function.
✓ 1.7 mg per 100 g = 17 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to normal fertility and reproduction.
✓ 1.7 mg per 100 g = 17 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal testosterone levels in the blood.
✓ 1.7 mg per 100 g = 17 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal bones.
✓ 1.7 mg per 100 g = 17 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal hair.
✓ 1.7 mg per 100 g = 17 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal nails.
✓ 1.7 mg per 100 g = 17 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal skin.
✓ 1.7 mg per 100 g = 17 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal vision.
✓ 1.7 mg per 100 g = 17 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the normal function of the immune system.
✓ 1.7 mg per 100 g = 17 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to normal spermatogenesis.
✓ 44.8 µg per 100 g = 81 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to the maintenance of normal hair.
✓ 44.8 µg per 100 g = 81 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to the maintenance of normal nails.
✓ 44.8 µg per 100 g = 81 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to the normal function of the immune system.
✓ 44.8 µg per 100 g = 81 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to the normal thyroid function.
✓ 44.8 µg per 100 g = 81 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSIodine contributes to normal cognitive function.
✓ 154 µg per 100 g = 103 % 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.
✓ 154 µg per 100 g = 103 % of the EU NRV (150 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSIodine contributes to the maintenance of normal skin.
✓ 154 µg per 100 g = 103 % of the EU NRV (150 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSAlso low in saturated fat — which relates to the authorised claims: “Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels.”
Goals this food supports
⚖️ Lose weight💪 Build & keep muscle❤️ 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 150 g | %NRV | Origin |
|---|---|---|---|---|
| Energy | 60 kcal | 90 kcal | BLS ENERCC · Calculated by formula | |
| Protein | 10.5 g | 15.8 g | BLS PROT625 · Other nutrient databasereferenceConverted value from: Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Fat | 2 g | 2.9 g | BLS FAT · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| 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 | 83.2 g | 125 g | BLS WATER · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Salt | 0.74 g | 1.1 g | BLS NACL · Calculated by formula |
Fats & fatty acids
| Nutrient | per 100 g | per 150 g | %NRV | Origin |
|---|---|---|---|---|
| Saturated fat | 0.59 g | 0.88 g | BLS FASAT · Calculated by formula | |
| Monounsaturated fat | 0.48 g | 0.72 g | BLS FAMS · Calculated by formula | |
| Polyunsaturated fat | 0.53 g | 0.8 g | BLS FAPU · Calculated by formula | |
| Omega-3 fatty acids (total) | 0.4 g | 0.6 g | BLS FAPUN3 · Calculated by formula | |
| Alpha-linolenic acid (ALA, omega-3) | 0.02 g | 0.03 g | BLS F18:3CN3 · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| EPA | 132 mg | 198 mg | BLS F20:5CN3 · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| DHA | 112 mg | 168 mg | BLS F22:6CN3 · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| EPA + DHA (long-chain omega-3) | 244 mg | 366 mg | BLS | |
| omega6 | 0.13 g | 0.19 g | BLS FAPUN6 · Calculated by formula | |
| Linoleic acid (omega-6) | 0.06 g | 0.09 g | BLS F18:2CN6 · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Oleic acid | 0.13 g | 0.19 g | BLS F18:1CN9 · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Cholesterol | 126 mg | 189 mg | BLS CHORL · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
Vitamins
| Nutrient | per 100 g | per 150 g | %NRV | Origin |
|---|---|---|---|---|
| Vitamin A | 54 µg | 81 µg | 7 % | BLS VITAA · Calculated by formula |
| Vitamin D | 8 µg | 12 µg | 160 % | BLS VITD · Calculated by formula |
| Vitamin E | 0.75 mg | 1.1 mg | 6 % | BLS VITE · Other nutrient databasereferenceConverted value from: Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
| Vitamin K | 0 µg | 0 µg | 0 % | BLS VITK · Calculated by formula |
| Vitamin C | 3.2 mg | 4.8 mg | 4 % | BLS VITC · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
| Thiamin (vitamin B1) | 0.16 mg | 0.24 mg | 15 % | BLS THIA · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
| Riboflavin (vitamin B2) | 0.22 mg | 0.33 mg | 16 % | BLS RIBF · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
| Niacin (vitamin B3) | 3.6 mg | 5.4 mg | 23 % | BLS NIAEQ · Calculated by formula |
| Pantothenic acid (vitamin B5) | 0.32 mg | 0.48 mg | 5 % | BLS PANTAC · Übernommener Wert |
| Vitamin B6 | 0.08 mg | 0.11 mg | 5 % | BLS VITB6 · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
| Biotin | 10 µg | 15 µg | 20 % | BLS BIOT · Übernommener Wert |
| Folate | 33 µg | 49.5 µg | 17 % | BLS FOL · Calculated by formula |
| Vitamin B12 | 8 µg | 12 µg | 320 % | BLS VITB12 · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
| Choline | 65 mg | 97.5 mg | USDA FDC 174216 |
Minerals & trace elements
| Nutrient | per 100 g | per 150 g | %NRV | Origin |
|---|---|---|---|---|
| Sodium | 296 mg | 444 mg | BLS NA · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Potassium | 286 mg | 428 mg | 14 % | BLS K · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
| Calcium | 23.5 mg | 35.3 mg | 3 % | BLS CA · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
| Magnesium | 30.2 mg | 45.3 mg | 8 % | BLS MG · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
| Phosphorus | 200 mg | 300 mg | 29 % | BLS P · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
| Iron | 8.5 mg | 12.7 mg | 61 % | BLS FE · Scientific literaturereferenceAlves, 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 |
| Zinc | 1.7 mg | 2.5 mg | 17 % | 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 Converted value from: BVL; Lebensmittel Monitoring 2013; 2013 |
| Iodine | 154 µg | 231 µg | 103 % | BLS ID · Aggregated from several sourcesreferenceNorwegian Food Safety Authority, Norwegian Food Composition Database 2023 Agence nationale de sécurité sanitaire (Anses), Ciqual French food composition table 2020 |
| Selenium | 44.8 µg | 67.2 µg | 81 % | USDA FDC 174216 |
| Copper | 0.1 mg | 0.15 mg | 10 % | 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 Converted value from: BVL; Lebensmittel Monitoring 2013; 2013 |
| Manganese | 0.28 mg | 0.42 mg | 14 % | BLS MN · Scientific literaturereferenceAlves, 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 | 0.48 mg | 0.72 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 | 0.24 g | 0.36 g | BLS HIS · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Isoleucine | 0.47 g | 0.7 g | BLS ILE · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Leucine | 0.76 g | 1.1 g | BLS LEU · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Lysine | 0.78 g | 1.2 g | BLS LYS · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Methionine | 0.27 g | 0.41 g | BLS MET · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Phenylalanine | 0.41 g | 0.61 g | BLS PHE · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Threonine | 0.46 g | 0.69 g | BLS THR · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Tryptophan | 0.12 g | 0.18 g | BLS TRP · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Valine | 0.61 g | 0.92 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
- 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
- Riboflavin — fact sheet for health professionals — NIH Office of Dietary Supplements
- Niacin — fact sheet for health professionals — NIH Office of Dietary Supplements
- Biotin — fact sheet for health professionals — NIH Office of Dietary Supplements
- Folate — fact sheet for health professionals — NIH Office of Dietary Supplements
- Vitamin B12 — fact sheet for health professionals — NIH Office of Dietary Supplements
- Phosphorus — fact sheet for health professionals — NIH Office of Dietary Supplements
- Iron — fact sheet for health professionals — NIH Office of Dietary Supplements
- Zinc — 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.