Peanuts, roasted
BLS 4.0 food: Peanut roasted (Erdnuss geröstet), code H110600 · cross-reference USDA FDC #173806
Per portion (25 g)
155 kcalenergy
7.3 gprotein
2.1 gfibre
12.4 gfat
2.5 gcarbohydrate
Verified benefits — authorised EU health claims
Peanuts, roasted 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.
✓ 19 % of energy from protein; condition for "source of protein": at least 12 %.
EUR-LexEU CommissionProtein contributes to the maintenance of muscle mass.
✓ 19 % of energy from protein; condition for "source of protein": at least 12 %.
EUR-LexEU CommissionProtein contributes to the maintenance of normal bones.
✓ 19 % of energy from protein; condition for "source of protein": at least 12 %.
EUR-LexEU CommissionLinoleic acid contributes to the maintenance of normal blood cholesterol levels.
✓ 9.7 g linoleic acid per 100 g; condition: at least 1.5 g per 100 g and per 100 kcal. Beneficial effect obtained with 10 g of linoleic acid per day.
EUR-LexEU CommissionReplacing saturated fats in the diet with unsaturated fats contributes to the maintenance of normal blood cholesterol levels.
✓ 82 % of fatty acids are unsaturated and they provide 52 % of energy; condition for "high unsaturated fat": at least 70 % and more than 20 %.
EUR-LexEU CommissionVitamin E contributes to the protection of cells from oxidative stress.
✓ 8 mg per 100 g = 67 % of the EU NRV (12 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSShow 51 more authorised claims
Thiamine contributes to normal energy-yielding metabolism.
✓ 0.26 mg per 100 g = 23 % of the EU NRV (1.1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSThiamine contributes to normal psychological function.
✓ 0.26 mg per 100 g = 23 % of the EU NRV (1.1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSThiamine contributes to the normal function of the heart.
✓ 0.26 mg per 100 g = 23 % of the EU NRV (1.1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to normal energy-yielding metabolism.
✓ 19.6 mg per 100 g = 123 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to normal psychological function.
✓ 19.6 mg per 100 g = 123 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to the maintenance of normal skin.
✓ 19.6 mg per 100 g = 123 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to the reduction of tiredness and fatigue.
✓ 19.6 mg per 100 g = 123 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSPantothenic acid contributes to normal mental performance.
✓ 1.9 mg per 100 g = 33 % of the EU NRV (6 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSPantothenic acid contributes to the reduction of tiredness and fatigue.
✓ 1.9 mg per 100 g = 33 % of the EU NRV (6 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B6 contributes to normal psychological function.
✓ 0.4 mg per 100 g = 29 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B6 contributes to normal red blood cell formation.
✓ 0.4 mg per 100 g = 29 % 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.
✓ 0.4 mg per 100 g = 29 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B6 contributes to the reduction of tiredness and fatigue.
✓ 0.4 mg per 100 g = 29 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B6 contributes to the regulation of hormonal activity.
✓ 0.4 mg per 100 g = 29 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSBiotin contributes to normal psychological function.
✓ 34 µg per 100 g = 68 % of the EU NRV (50 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSBiotin contributes to the maintenance of normal hair.
✓ 34 µg per 100 g = 68 % of the EU NRV (50 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSBiotin contributes to the maintenance of normal skin.
✓ 34 µg per 100 g = 68 % of the EU NRV (50 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate contributes to maternal tissue growth during pregnancy.
✓ 77.5 µg per 100 g = 39 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate contributes to normal blood formation.
✓ 77.5 µg per 100 g = 39 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate contributes to normal psychological function.
✓ 77.5 µg per 100 g = 39 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate contributes to the normal function of the immune system.
✓ 77.5 µg per 100 g = 39 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate contributes to the reduction of tiredness and fatigue.
✓ 77.5 µg per 100 g = 39 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate has a role in the process of cell division.
✓ 77.5 µg per 100 g = 39 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSMagnesium contributes to a reduction of tiredness and fatigue.
✓ 165 mg per 100 g = 44 % of the EU NRV (375 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSMagnesium contributes to normal muscle function.
✓ 165 mg per 100 g = 44 % of the EU NRV (375 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSMagnesium contributes to normal psychological function.
✓ 165 mg per 100 g = 44 % of the EU NRV (375 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSMagnesium contributes to normal protein synthesis.
✓ 165 mg per 100 g = 44 % of the EU NRV (375 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSMagnesium contributes to the maintenance of normal bones.
✓ 165 mg per 100 g = 44 % of the EU NRV (375 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSPotassium contributes to the maintenance of normal blood pressure.
✓ 687 mg per 100 g = 34 % of the EU NRV (2000 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSPotassium contributes to normal muscle function.
✓ 687 mg per 100 g = 34 % of the EU NRV (2000 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSPhosphorus contributes to the maintenance of normal bones.
✓ 337 mg per 100 g = 48 % of the EU NRV (700 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to normal cognitive function.
✓ 3.4 mg per 100 g = 34 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to normal fertility and reproduction.
✓ 3.4 mg per 100 g = 34 % 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.
✓ 3.4 mg per 100 g = 34 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal bones.
✓ 3.4 mg per 100 g = 34 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal hair.
✓ 3.4 mg per 100 g = 34 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal nails.
✓ 3.4 mg per 100 g = 34 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal skin.
✓ 3.4 mg per 100 g = 34 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal vision.
✓ 3.4 mg per 100 g = 34 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the normal function of the immune system.
✓ 3.4 mg per 100 g = 34 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to normal spermatogenesis.
✓ 9.3 µg per 100 g = 17 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium 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-LexEU CommissionNIH ODSSelenium 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-LexEU CommissionNIH ODSSelenium 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-LexEU CommissionNIH ODSSelenium contributes to the normal thyroid function.
✓ 9.3 µg per 100 g = 17 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCopper contributes to maintenance of normal connective tissues.
✓ 0.73 mg per 100 g = 73 % of the EU NRV (1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCopper contributes to normal hair pigmentation.
✓ 0.73 mg per 100 g = 73 % of the EU NRV (1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCopper contributes to normal iron transport in the body.
✓ 0.73 mg per 100 g = 73 % of the EU NRV (1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCopper contributes to the normal function of the immune system.
✓ 0.73 mg per 100 g = 73 % of the EU NRV (1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSManganese contributes to the maintenance of normal bones.
✓ 2 mg per 100 g = 100 % of the EU NRV (2 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSManganese contributes to the normal formation of connective tissue.
✓ 2 mg per 100 g = 100 % of the EU NRV (2 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSAlso low in sodium — which relates to the authorised claims: “Reducing consumption of sodium contributes to the maintenance of normal blood pressure.”
Goals 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🦵 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 25 g | %NRV | Origin |
|---|---|---|---|---|
| Energy | 620 kcal | 155 kcal | BLS ENERCC · Calculated by formula | |
| Protein | 29 g | 7.3 g | BLS PROT625 · Aggregated from several sourcesreferenceLeibniz-Institut für Lebensmittel-Systembiologie; SFK Online Version; 2016 Converted value from: US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019 | |
| Fat | 49.7 g | 12.4 g | BLS FAT · Other nutrient databasereferenceUS Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019 | |
| Carbohydrate (available) | 9.9 g | 2.5 g | BLS CHO · Calculated by formula | |
| Sugars (total) | 4.9 g | 1.2 g | BLS SUGAR · Calculated by formula | |
| starch | 5 g | 1.3 g | BLS STARCH · Aggregated from several sourcesreferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019 | |
| Dietary fibre | 8.4 g | 2.1 g | BLS FIBT · Other nutrient databasereferenceUS Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019 | |
| fibreSoluble | 0.2 g | 0.05 g | BLS FIBSOL · Musterberechnung | |
| Water | 1.1 g | 0.27 g | BLS WATER · Scientific literaturereferenceAyoola, P. B., Adeyeye, A.; Effect of heating on the chemical composition and physico - chemical properties of Arachis hypogea (Groundnut) seed flour and oil; Pakistan Journal of Nutrition; 2010 | |
| Salt | 0.01 g | 0.0 g | BLS NACL · Calculated by formula |
Fats & fatty acids
| Nutrient | per 100 g | per 25 g | %NRV | Origin |
|---|---|---|---|---|
| Saturated fat | 7.7 g | 1.9 g | BLS FASAT · Calculated by formula | |
| Monounsaturated fat | 26.1 g | 6.5 g | BLS FAMS · Calculated by formula | |
| Polyunsaturated fat | 9.7 g | 2.4 g | BLS FAPU · Calculated by formula | |
| Omega-3 fatty acids (total) | 0.03 g | 0.01 g | BLS FAPUN3 · Calculated by formula | |
| Alpha-linolenic acid (ALA, omega-3) | 0.03 g | 0.01 g | BLS F18:3CN3 · Other nutrient databasereferenceUS Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019 | |
| 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 | 9.7 g | 2.4 g | BLS FAPUN6 · Calculated by formula | |
| Linoleic acid (omega-6) | 9.7 g | 2.4 g | BLS F18:2CN6 · Other nutrient databasereferenceUS Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019 | |
| Oleic acid | 25.4 g | 6.3 g | BLS F18:1CN9 · Other nutrient databasereferenceUS Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019 | |
| Cholesterol | 0 mg | 0 mg | BLS CHORL · Other nutrient databasereferencePublic Health England; McCance and Widdowson& 39;s The Composition of Foods Integrated Dataset; 2021 |
Vitamins
| Nutrient | per 100 g | per 25 g | %NRV | Origin |
|---|---|---|---|---|
| Vitamin A | 1 µg | 0.25 µg | 0 % | BLS VITAA · Calculated by formula |
| Vitamin D | 0 µg | 0 µg | 0 % | BLS VITD · Calculated by formula |
| Vitamin E | 8 mg | 2 mg | 67 % | BLS VITE · Other nutrient databasereferenceConverted value from: Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
| Vitamin K | 0.39 µg | 0.1 µg | 1 % | BLS VITK · Calculated by formula |
| Thiamin (vitamin B1) | 0.26 mg | 0.06 mg | 23 % | BLS THIA · Scientific literaturereferenceConverted 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) | 0.14 mg | 0.04 mg | 10 % | BLS RIBF · Other nutrient databasereferenceLeibniz-Institut für Lebensmittel-Systembiologie; SFK Online Version; 2016 |
| Niacin (vitamin B3) | 19.6 mg | 4.9 mg | 123 % | BLS NIAEQ · Calculated by formula |
| Pantothenic acid (vitamin B5) | 1.9 mg | 0.49 mg | 33 % | BLS PANTAC · Aggregated from several sourcesreferenceAgence nationale de sécurité sanitaire (Anses), Ciqual French food composition table 2020 Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
| Vitamin B6 | 0.4 mg | 0.1 mg | 29 % | BLS VITB6 · Other nutrient databasereferenceLeibniz-Institut für Lebensmittel-Systembiologie; SFK Online Version; 2016 |
| Biotin | 34 µg | 8.5 µg | 68 % | BLS BIOT · Other nutrient databasereferenceLeibniz-Institut für Lebensmittel-Systembiologie, SFK Online Version, 2016 |
| Folate | 77.5 µg | 19.4 µg | 39 % | BLS FOL · Calculated by formula |
| Vitamin B12 | 0 µg | 0 µg | 0 % | BLS VITB12 · Logische Null |
| Choline | 64.6 mg | 16.1 mg | USDA FDC 173806 |
Minerals & trace elements
| Nutrient | per 100 g | per 25 g | %NRV | Origin |
|---|---|---|---|---|
| Sodium | 3 mg | 0.75 mg | BLS NA · Aggregated from several sourcesreferenceThe New Zealand Institute for Plant & Food Research Limited and Ministry of Health, New Zealand Food Composition Database 2024 US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019 | |
| Potassium | 687 mg | 172 mg | 34 % | BLS K · Aggregated from several sourcesreferenceThe New Zealand Institute for Plant & Food Research Limited and Ministry of Health, New Zealand Food Composition Database 2024 US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019 |
| Calcium | 59.2 mg | 14.8 mg | 7 % | BLS CA · Scientific literaturereferenceKafaoǧlu, B., et al.; Chemometric evaluation of trace metal concentrations in some nuts and seeds.; Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment; 2014; 31; 9 |
| Magnesium | 165 mg | 41.3 mg | 44 % | BLS MG · Scientific literaturereferenceKafaoǧlu, B., et al.; Chemometric evaluation of trace metal concentrations in some nuts and seeds.; Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment; 2014; 31; 9 |
| Phosphorus | 337 mg | 84.1 mg | 48 % | BLS P · Aggregated from several sourcesreferenceUS Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019 The New Zealand Institute for Plant & Food Research Limited and Ministry of Health, New Zealand Food Composition Database 2024 |
| Iron | 1.5 mg | 0.38 mg | 11 % | BLS FE · Scientific literaturereferenceKafaoǧlu, B., et al.; Chemometric evaluation of trace metal concentrations in some nuts and seeds.; Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment; 2014; 31; 9 |
| Zinc | 3.4 mg | 0.85 mg | 34 % | BLS ZN · Aggregated from several sourcesreferenceConverted value from: BVL; Lebensmittel Monitoring 2017; 2017 Converted value from: BVL; Lebensmittel Monitoring 2011; 2011 Converted value from: BVL; Lebensmittel Monitoring 2004; 2004 Converted value from: BVL; Lebensmittel Monitoring 2008; 2008 Kafaoǧlu, B., et al.; Chemometric evaluation of trace metal concentrations in some nuts and seeds.; Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment; 2014; 31; 9 |
| Iodine | 0 µg | 0 µg | 0 % | BLS ID · Other nutrient databasereferenceThe New Zealand Institute for Plant & Food Research Limited and Ministry of Health, New Zealand Food Composition Database 2024 |
| Selenium | 9.3 µg | 2.3 µg | 17 % | USDA FDC 173806 |
| Copper | 0.73 mg | 0.18 mg | 73 % | BLS CU · Aggregated from several sourcesreferenceConverted value from: BVL; Lebensmittel Monitoring 2017; 2017 Converted value from: BVL; Lebensmittel Monitoring 2011; 2011 Converted value from: BVL; Lebensmittel Monitoring 2008; 2008 Kafaoǧlu, B., et al.; Chemometric evaluation of trace metal concentrations in some nuts and seeds.; Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment; 2014; 31; 9 Converted value from: BVL; Lebensmittel Monitoring 2004; 2004 |
| Manganese | 2 mg | 0.5 mg | 100 % | BLS MN · Aggregated from several sourcesreferenceKafaoǧlu, B., et al.; Chemometric evaluation of trace metal concentrations in some nuts and seeds.; Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment; 2014; 31; 9 Converted value from: BVL; Lebensmittel Monitoring 2011; 2011 Converted value from: BVL; Lebensmittel Monitoring 2017; 2017 |
| fluoride | 0.14 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 25 g | %NRV | Origin |
|---|---|---|---|---|
| Histidine | 0.71 g | 0.18 g | BLS HIS · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Isoleucine | 1.2 g | 0.31 g | BLS ILE · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Leucine | 2 g | 0.51 g | BLS LEU · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Lysine | 1.1 g | 0.28 g | BLS LYS · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Methionine | 0.31 g | 0.08 g | BLS MET · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Phenylalanine | 1.5 g | 0.39 g | BLS PHE · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Threonine | 0.85 g | 0.21 g | BLS THR · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Tryptophan | 0.32 g | 0.08 g | BLS TRP · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Valine | 1.4 g | 0.36 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
- Vitamin E — fact sheet for health professionals — NIH Office of Dietary Supplements
- Thiamin — 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
- Vitamin B6 — 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
- Magnesium — 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
- Zinc — 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
- 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.