Onion
BLS 4.0 food: Onion raw (Speisezwiebel roh), code G480100 · cross-reference USDA FDC #170000
Per portion (50 g)
17 kcalenergy
0.58 gprotein
0.7 gfibre
0.07 gfat
3 gcarbohydrate
Verified benefits — authorised EU health claims
Onion 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.
✓ 14 % of energy from protein; condition for "source of protein": at least 12 %.
EUR-LexEU CommissionProtein contributes to the maintenance of muscle mass.
✓ 14 % of energy from protein; condition for "source of protein": at least 12 %.
EUR-LexEU CommissionProtein contributes to the maintenance of normal bones.
✓ 14 % of energy from protein; condition for "source of protein": at least 12 %.
EUR-LexEU CommissionAlso 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
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 50 g | %NRV | Origin |
|---|---|---|---|---|
| Energy | 34 kcal | 17 kcal | BLS ENERCC · Calculated by formula | |
| Protein | 1.2 g | 0.58 g | BLS PROT625 · Aggregated from several sourcesreferenceConverted 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 Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013 | |
| Fat | 0.15 g | 0.07 g | BLS FAT · Scientific literaturereferenceTsiaganis MC, Laskari K, Melissari E; Fatty acid composition of Allium species lipids; Journal of Food Composition and Analysis; 2006 | |
| Carbohydrate (available) | 6 g | 3 g | BLS CHO · Calculated by formula | |
| Sugars (total) | 6 g | 3 g | BLS SUGAR · Calculated by formula | |
| Dietary fibre | 1.4 g | 0.7 g | BLS FIBT · Laboratory analysis | |
| fibreSoluble | 0.7 g | 0.35 g | BLS FIBSOL · Laboratory analysis | |
| Water | 89.7 g | 44.9 g | BLS WATER · Aggregated from several sourcesreferenceSanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4 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 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 Priecina, L. and D. Karklina; Determination of major sugars in fresh and dried spices and vegetables using high performance liquid chromatography.; FOODBALT; 2014 Bassett MN, Sammán NC; Folate content and retention in selected raw and processed foods; Archivos Latinoamericanos de Nutricion; 2010 Health, D. o; Nutrient analysis of fruit and vegetables; 2013 Akinwande, B. A., Olatunde, S. J.; Comparative evaluation of the mineral profile and other selected components of onion and garlic; International Food Research Journal; 2015; 22; 1 Shohag, M. J. I., et al.; Folate Content and Composition of Vegetables Commonly Consumed in China.; Journal of Food Science; 2012; 77; 11 Caruso, G., Conti, S., Villari, G., Borrelli, C., Melchionna, G., Minutolo, M., Russo, G., Amalfitano, C.; Effects of transplanting time and plant density on yield, quality and antioxidant content of onion (Allium cepa L.) in southern Italy; Scientia Horticulturae; 2014 Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: I. Sodium, Phosphorus, and Potassium.; Journal of Food Composition and Analysis; 1995 | |
| Salt | 0.02 g | 0.01 g | BLS NACL · Calculated by formula |
Fats & fatty acids
| Nutrient | per 100 g | per 50 g | %NRV | Origin |
|---|---|---|---|---|
| Saturated fat | 0.03 g | 0.01 g | BLS FASAT · Calculated by formula | |
| Monounsaturated fat | 0.02 g | 0.01 g | BLS FAMS · Calculated by formula | |
| Polyunsaturated fat | 0.05 g | 0.03 g | BLS FAPU · Calculated by formula | |
| Omega-3 fatty acids (total) | 0.0 g | 0.0 g | BLS FAPUN3 · Calculated by formula | |
| Alpha-linolenic acid (ALA, omega-3) | 0.0 g | 0.0 g | BLS F18:3CN3 · Scientific literaturereferenceConverted value from: Tsiaganis MC, Laskari K, Melissari E; Fatty acid composition of Allium species lipids; Journal of Food Composition and Analysis; 2006 | |
| 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 | 0.05 g | 0.02 g | BLS FAPUN6 · Calculated by formula | |
| Linoleic acid (omega-6) | 0.05 g | 0.02 g | BLS F18:2CN6 · Scientific literaturereferenceConverted value from: Tsiaganis MC, Laskari K, Melissari E; Fatty acid composition of Allium species lipids; Journal of Food Composition and Analysis; 2006 | |
| Oleic acid | 0.01 g | 0.01 g | BLS F18:1CN9 · Scientific literaturereferenceConverted value from: Tsiaganis MC, Laskari K, Melissari E; Fatty acid composition of Allium species lipids; Journal of Food Composition and Analysis; 2006 | |
| Cholesterol | 0 mg | 0 mg | BLS CHORL · Logische Null |
Vitamins
| Nutrient | per 100 g | per 50 g | %NRV | Origin |
|---|---|---|---|---|
| Vitamin A | 0 µg | 0 µg | 0 % | BLS VITAA · Calculated by formula |
| Vitamin D | 0 µg | 0 µg | 0 % | BLS VITD · Calculated by formula |
| Vitamin E | 0.04 mg | 0.02 mg | 0 % | 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 | 0.4 µg | 0.2 µg | 1 % | BLS VITK · Calculated by formula |
| Vitamin C | 7.4 mg | 3.7 mg | 9 % | BLS VITC · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
| Thiamin (vitamin B1) | 0.06 mg | 0.03 mg | 5 % | BLS THIA · Aggregated from several sourcesreferenceConverted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013 Converted 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 |
| Riboflavin (vitamin B2) | 0.02 mg | 0.01 mg | 1 % | BLS RIBF · Scientific literaturereferenceHealth, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Niacin (vitamin B3) | 0.62 mg | 0.31 mg | 4 % | BLS NIAEQ · Calculated by formula |
| Pantothenic acid (vitamin B5) | 0.04 mg | 0.02 mg | 1 % | BLS PANTAC · Scientific literaturereferenceHealth, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Vitamin B6 | 0.07 mg | 0.03 mg | 5 % | BLS VITB6 · Scientific literaturereferenceConverted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Biotin | 1 µg | 0.5 µg | 2 % | BLS BIOT · Scientific literaturereferenceHealth, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Folate | 15 µg | 7.5 µg | 8 % | BLS FOL · Calculated by formula |
| Vitamin B12 | 0 µg | 0 µg | 0 % | BLS VITB12 · Logische Null |
| Choline | 6.1 mg | 3 mg | USDA FDC 170000 |
Minerals & trace elements
| Nutrient | per 100 g | per 50 g | %NRV | Origin |
|---|---|---|---|---|
| Sodium | 9 mg | 4.5 mg | BLS NA · Aggregated from several sourcesreferenceHealth, D. o; Nutrient analysis of fruit and vegetables; 2013 Akinwande, B. A., Olatunde, S. J.; Comparative evaluation of the mineral profile and other selected components of onion and garlic; International Food Research Journal; 2015; 22; 1 Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4 Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: I. Sodium, Phosphorus, and Potassium.; Journal of Food Composition and Analysis; 1995 Caruso, G., Conti, S., Villari, G., Borrelli, C., Melchionna, G., Minutolo, M., Russo, G., Amalfitano, C.; Effects of transplanting time and plant density on yield, quality and antioxidant content of onion (Allium cepa L.) in southern Italy; Scientia Horticulturae; 2014 Gundersen, V., et al.; Comparative investigation of concentrations of major and trace elements in organic and conventional Danish agricultural crops. 1. Onions (Allium cepa Hysam) and peas (Pisum sativum Ping Pong).; Journal of Agricultural and Food Chemistry; 2000; 48; 12 | |
| Potassium | 174 mg | 87 mg | 9 % | BLS K · Aggregated from several sourcesreferenceAkinwande, B. A., Olatunde, S. J.; Comparative evaluation of the mineral profile and other selected components of onion and garlic; International Food Research Journal; 2015; 22; 1 Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: I. Sodium, Phosphorus, and Potassium.; Journal of Food Composition and Analysis; 1995 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 Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4 Caruso, G., Conti, S., Villari, G., Borrelli, C., Melchionna, G., Minutolo, M., Russo, G., Amalfitano, C.; Effects of transplanting time and plant density on yield, quality and antioxidant content of onion (Allium cepa L.) in southern Italy; Scientia Horticulturae; 2014 Gundersen, V., et al.; Comparative investigation of concentrations of major and trace elements in organic and conventional Danish agricultural crops. 1. Onions (Allium cepa Hysam) and peas (Pisum sativum Ping Pong).; Journal of Agricultural and Food Chemistry; 2000; 48; 12 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 |
| Calcium | 25 mg | 12.5 mg | 3 % | BLS CA · Aggregated from several sourcesreferencePennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: II. Calcium, Magnesium, Iron, and Zinc; Journal of Food Composition and Analysis; 1995 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 Health, D. o; Nutrient analysis of fruit and vegetables; 2013 Akinwande, B. A., Olatunde, S. J.; Comparative evaluation of the mineral profile and other selected components of onion and garlic; International Food Research Journal; 2015; 22; 1 Caruso, G., Conti, S., Villari, G., Borrelli, C., Melchionna, G., Minutolo, M., Russo, G., Amalfitano, C.; Effects of transplanting time and plant density on yield, quality and antioxidant content of onion (Allium cepa L.) in southern Italy; Scientia Horticulturae; 2014 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 Gundersen, V., et al.; Comparative investigation of concentrations of major and trace elements in organic and conventional Danish agricultural crops. 1. Onions (Allium cepa Hysam) and peas (Pisum sativum Ping Pong).; Journal of Agricultural and Food Chemistry; 2000; 48; 12 |
| Magnesium | 10 mg | 5 mg | 3 % | BLS MG · Aggregated from several sourcesreferenceHealth, 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 Akinwande, B. A., Olatunde, S. J.; Comparative evaluation of the mineral profile and other selected components of onion and garlic; International Food Research Journal; 2015; 22; 1 Gundersen, V., et al.; Comparative investigation of concentrations of major and trace elements in organic and conventional Danish agricultural crops. 1. Onions (Allium cepa Hysam) and peas (Pisum sativum Ping Pong).; Journal of Agricultural and Food Chemistry; 2000; 48; 12 Caruso, G., Conti, S., Villari, G., Borrelli, C., Melchionna, G., Minutolo, M., Russo, G., Amalfitano, C.; Effects of transplanting time and plant density on yield, quality and antioxidant content of onion (Allium cepa L.) in southern Italy; Scientia Horticulturae; 2014 Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: II. Calcium, Magnesium, Iron, and Zinc; Journal of Food Composition and Analysis; 1995 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 |
| Phosphorus | 33.3 mg | 16.7 mg | 5 % | BLS P · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
| Iron | 0.69 mg | 0.34 mg | 5 % | BLS FE · Aggregated from several sourcesreferenceBagdatlioglu, N., et al.; Heavy metal levels in leafy vegetables and some selected fruits.; Journal fur Verbraucherschutz und Lebensmittelsicherheit; 2010; 5; 3 Gundersen, V., et al.; Comparative investigation of concentrations of major and trace elements in organic and conventional Danish agricultural crops. 1. Onions (Allium cepa Hysam) and peas (Pisum sativum Ping Pong).; Journal of Agricultural and Food Chemistry; 2000; 48; 12 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 Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4 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 Akinwande, B. A., Olatunde, S. J.; Comparative evaluation of the mineral profile and other selected components of onion and garlic; International Food Research Journal; 2015; 22; 1 Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: II. Calcium, Magnesium, Iron, and Zinc; Journal of Food Composition and Analysis; 1995 |
| Zinc | 0.21 mg | 0.1 mg | 2 % | BLS ZN · Aggregated from several sourcesreferenceRadwan, M. A., Salama, A. K.; Market basket survey for some heavy metals in Egyptian fruits and vegetables; Food and Chemical Toxicology; 2006; 8; 44 Gundersen, V., et al.; Comparative investigation of concentrations of major and trace elements in organic and conventional Danish agricultural crops. 1. Onions (Allium cepa Hysam) and peas (Pisum sativum Ping Pong).; Journal of Agricultural and Food Chemistry; 2000; 48; 12 Ellen, G., et al.; HEAVY-METALS IN VEGETABLES GROWN IN THE NETHERLANDS AND IN DOMESTIC AND IMPORTED FRUITS.; Zeitschrift Fur Lebensmittel-Untersuchung Und-Forschung; 1990; 190; 1 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 Bagdatlioglu, N., et al.; Heavy metal levels in leafy vegetables and some selected fruits.; Journal fur Verbraucherschutz und Lebensmittelsicherheit ; 2010; 5; 3 Converted value from: BVL; Lebensmittel Monitoring 2013; 2013 Converted value from: BVL; Lebensmittel Monitoring 2008; 2008 Health, D. o; Nutrient analysis of fruit and vegetables; 2013 Converted value from: BVL / BfR; Lebensmittel-Monitoring; 1999 Akinwande, B. A., Olatunde, S. J.; Comparative evaluation of the mineral profile and other selected components of onion and garlic; International Food Research Journal; 2015; 22; 1 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 Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: II. Calcium, Magnesium, Iron, and Zinc; Journal of Food Composition and Analysis; 1995 |
| Iodine | 2 µg | 1 µg | 1 % | BLS ID · Aggregated from several sourcesreferenceHealth, D. o; Nutrient analysis of fruit and vegetables; 2013 Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: III. Copper, Manganese, Selenium, and Iodine; Journal of Food Composition and Analysis; 1995 |
| Selenium | 0.5 µg | 0.25 µg | 1 % | USDA FDC 170000 |
| Copper | 0.05 mg | 0.02 mg | 5 % | BLS CU · Aggregated from several sourcesreferenceEllen, G., et al.; HEAVY-METALS IN VEGETABLES GROWN IN THE NETHERLANDS AND IN DOMESTIC AND IMPORTED FRUITS.; Zeitschrift Fur Lebensmittel-Untersuchung Und-Forschung; 1990; 190; 1 Gundersen, V., et al.; Comparative investigation of concentrations of major and trace elements in organic and conventional Danish agricultural crops. 1. Onions (Allium cepa Hysam) and peas (Pisum sativum Ping Pong).; Journal of Agricultural and Food Chemistry; 2000; 48; 12 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 Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: III. Copper, Manganese, Selenium, and Iodine; Journal of Food Composition and Analysis; 1995 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 Converted value from: BVL; Lebensmittel Monitoring 2008; 2008 Converted value from: BVL; Lebensmittel Monitoring 2013; 2013 |
| Manganese | 0.13 mg | 0.07 mg | 7 % | BLS MN · Aggregated from several sourcesreferenceEllen, G., et al.; HEAVY-METALS IN VEGETABLES GROWN IN THE NETHERLANDS AND IN DOMESTIC AND IMPORTED FRUITS.; Zeitschrift Fur Lebensmittel-Untersuchung Und-Forschung; 1990; 190; 1 Converted value from: BVL; Lebensmittel Monitoring 2008; 2008 Converted value from: BVL; Lebensmittel Monitoring 2013; 2013 Gundersen, V., et al.; Comparative investigation of concentrations of major and trace elements in organic and conventional Danish agricultural crops. 1. Onions (Allium cepa Hysam) and peas (Pisum sativum Ping Pong).; Journal of Agricultural and Food Chemistry; 2000; 48; 12 Pennington, J. A. T., et al.; Composition of Core Foods of the U.S. Food Supply, 1982-1991: III. Copper, Manganese, Selenium, and Iodine; Journal of Food Composition and Analysis; 1995 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 Akinwande, B. A., Olatunde, S. J.; Comparative evaluation of the mineral profile and other selected components of onion and garlic; International Food Research Journal; 2015; 22; 1 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 Health, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| fluoride | 0.04 mg | 0.02 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 50 g | %NRV | Origin |
|---|---|---|---|---|
| Histidine | 0.01 g | 0.01 g | BLS HIS · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Isoleucine | 0.02 g | 0.01 g | BLS ILE · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Leucine | 0.03 g | 0.02 g | BLS LEU · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Lysine | 0.06 g | 0.03 g | BLS LYS · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Methionine | 0.01 g | 0.01 g | BLS MET · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Phenylalanine | 0.04 g | 0.02 g | BLS PHE · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Threonine | 0.02 g | 0.01 g | BLS THR · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Tryptophan | 0.02 g | 0.01 g | BLS TRP · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Valine | 0.03 g | 0.01 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
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.