Pistachios
BLS 4.0 food: Pistachio nut (Pistazie), code H250100 · cross-reference USDA FDC #170184
Per portion (25 g)
150 kcalenergy
5.2 gprotein
2.7 gfibre
12.9 gfat
1.9 gcarbohydrate
Verified benefits — authorised EU health claims
Pistachios 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 CommissionReplacing saturated fats in the diet with unsaturated fats contributes to the maintenance of normal blood cholesterol levels.
✓ 87 % of fatty acids are unsaturated and they provide 63 % 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.
✓ 5.2 mg per 100 g = 43 % of the EU NRV (12 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin K contributes to normal blood clotting.
✓ 13.2 µg per 100 g = 18 % of the EU NRV (75 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSShow 52 more authorised claims
Vitamin K contributes to the maintenance of normal bones.
✓ 13.2 µg per 100 g = 18 % of the EU NRV (75 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSThiamine contributes to normal energy-yielding metabolism.
✓ 0.69 mg per 100 g = 63 % of the EU NRV (1.1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSThiamine contributes to normal psychological function.
✓ 0.69 mg per 100 g = 63 % of the EU NRV (1.1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSThiamine contributes to the normal function of the heart.
✓ 0.69 mg per 100 g = 63 % of the EU NRV (1.1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to normal energy-yielding metabolism.
✓ 6.5 mg per 100 g = 41 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to normal psychological function.
✓ 6.5 mg per 100 g = 41 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to the maintenance of normal skin.
✓ 6.5 mg per 100 g = 41 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to the reduction of tiredness and fatigue.
✓ 6.5 mg per 100 g = 41 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B6 contributes to normal psychological function.
✓ 1.5 mg per 100 g = 107 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B6 contributes to normal red blood cell formation.
✓ 1.5 mg per 100 g = 107 % 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.
✓ 1.5 mg per 100 g = 107 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B6 contributes to the reduction of tiredness and fatigue.
✓ 1.5 mg per 100 g = 107 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B6 contributes to the regulation of hormonal activity.
✓ 1.5 mg per 100 g = 107 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSBiotin contributes to normal psychological function.
✓ 17 µg per 100 g = 34 % of the EU NRV (50 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSBiotin contributes to the maintenance of normal hair.
✓ 17 µg per 100 g = 34 % of the EU NRV (50 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSBiotin contributes to the maintenance of normal skin.
✓ 17 µg per 100 g = 34 % of the EU NRV (50 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate contributes to maternal tissue growth during pregnancy.
✓ 58 µg per 100 g = 29 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate contributes to normal blood formation.
✓ 58 µg per 100 g = 29 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate contributes to normal psychological function.
✓ 58 µg per 100 g = 29 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate contributes to the normal function of the immune system.
✓ 58 µg per 100 g = 29 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate contributes to the reduction of tiredness and fatigue.
✓ 58 µg per 100 g = 29 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate has a role in the process of cell division.
✓ 58 µg per 100 g = 29 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCalcium is needed for the maintenance of normal bones.
✓ 129 mg per 100 g = 16 % of the EU NRV (800 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCalcium is needed for the maintenance of normal teeth.
✓ 129 mg per 100 g = 16 % of the EU NRV (800 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCalcium contributes to normal muscle function.
✓ 129 mg per 100 g = 16 % of the EU NRV (800 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCalcium contributes to normal blood clotting.
✓ 129 mg per 100 g = 16 % of the EU NRV (800 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSMagnesium contributes to a reduction of tiredness and fatigue.
✓ 183 mg per 100 g = 49 % of the EU NRV (375 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSMagnesium contributes to normal muscle function.
✓ 183 mg per 100 g = 49 % of the EU NRV (375 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSMagnesium contributes to normal psychological function.
✓ 183 mg per 100 g = 49 % of the EU NRV (375 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSMagnesium contributes to normal protein synthesis.
✓ 183 mg per 100 g = 49 % of the EU NRV (375 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSMagnesium contributes to the maintenance of normal bones.
✓ 183 mg per 100 g = 49 % of the EU NRV (375 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSPhosphorus contributes to the maintenance of normal bones.
✓ 500 mg per 100 g = 71 % of the EU NRV (700 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSIron contributes to normal cognitive function.
✓ 6.9 mg per 100 g = 49 % of the EU NRV (14 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSIron contributes to normal formation of red blood cells and haemoglobin.
✓ 6.9 mg per 100 g = 49 % of the EU NRV (14 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSIron contributes to normal oxygen transport in the body.
✓ 6.9 mg per 100 g = 49 % of the EU NRV (14 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSIron contributes to the normal function of the immune system.
✓ 6.9 mg per 100 g = 49 % of the EU NRV (14 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSIron contributes to the reduction of tiredness and fatigue.
✓ 6.9 mg per 100 g = 49 % of the EU NRV (14 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to normal cognitive function.
✓ 2.9 mg per 100 g = 29 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to normal fertility and reproduction.
✓ 2.9 mg per 100 g = 29 % 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.
✓ 2.9 mg per 100 g = 29 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal bones.
✓ 2.9 mg per 100 g = 29 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal hair.
✓ 2.9 mg per 100 g = 29 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal nails.
✓ 2.9 mg per 100 g = 29 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal skin.
✓ 2.9 mg per 100 g = 29 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal vision.
✓ 2.9 mg per 100 g = 29 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the normal function of the immune system.
✓ 2.9 mg per 100 g = 29 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCopper contributes to maintenance of normal connective tissues.
✓ 1.2 mg per 100 g = 119 % of the EU NRV (1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCopper contributes to normal hair pigmentation.
✓ 1.2 mg per 100 g = 119 % of the EU NRV (1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCopper contributes to normal iron transport in the body.
✓ 1.2 mg per 100 g = 119 % of the EU NRV (1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCopper contributes to the normal function of the immune system.
✓ 1.2 mg per 100 g = 119 % of the EU NRV (1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSManganese contributes to the maintenance of normal bones.
✓ 1.2 mg per 100 g = 62 % of the EU NRV (2 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSManganese contributes to the normal formation of connective tissue.
✓ 1.2 mg per 100 g = 62 % of the EU NRV (2 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSGoals this food supports
⚖️ Lose weight💪 Build & keep muscle🫀 Improve cholesterol❤️ Heart health💞 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
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 | 599 kcal | 150 kcal | BLS ENERCC · Calculated by formula | |
| Protein | 20.8 g | 5.2 g | BLS PROT625 · Other nutrient databasereferenceConverted value from: Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Fat | 51.6 g | 12.9 g | BLS FAT · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Carbohydrate (available) | 7.6 g | 1.9 g | BLS CHO · Calculated by formula | |
| Sugars (total) | 6.6 g | 1.7 g | BLS SUGAR · Calculated by formula | |
| starch | 0.96 g | 0.24 g | BLS STARCH · Übernommener Wert | |
| Dietary fibre | 10.6 g | 2.7 g | BLS FIBT · Other nutrient databasereferenceConverted value from: Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| fibreSoluble | 0.31 g | 0.08 g | BLS FIBSOL · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Water | 5.9 g | 1.5 g | BLS WATER · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Salt | 0.73 g | 0.18 g | BLS NACL · Calculated by formula |
Fats & fatty acids
| Nutrient | per 100 g | per 25 g | %NRV | Origin |
|---|---|---|---|---|
| Saturated fat | 6.1 g | 1.5 g | BLS FASAT · Calculated by formula | |
| Monounsaturated fat | 34.6 g | 8.6 g | BLS FAMS · Calculated by formula | |
| Polyunsaturated fat | 7.6 g | 1.9 g | BLS FAPU · Calculated by formula | |
| Omega-3 fatty acids (total) | 0.2 g | 0.05 g | BLS FAPUN3 · Calculated by formula | |
| Alpha-linolenic acid (ALA, omega-3) | 0.2 g | 0.05 g | BLS F18:3CN3 · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| 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 | 7.4 g | 1.9 g | BLS FAPUN6 · Calculated by formula | |
| Linoleic acid (omega-6) | 7.4 g | 1.9 g | BLS F18:2CN6 · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Oleic acid | 33.9 g | 8.5 g | BLS F18:1CN9 · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Cholesterol | 0.5 mg | 0.13 mg | BLS CHORL · Übernommener Wert |
Vitamins
| Nutrient | per 100 g | per 25 g | %NRV | Origin |
|---|---|---|---|---|
| Vitamin A | 12 µg | 3 µg | 2 % | BLS VITAA · Calculated by formula |
| Vitamin D | 0 µg | 0 µg | 0 % | BLS VITD · Calculated by formula |
| Vitamin E | 5.2 mg | 1.3 mg | 43 % | BLS VITE · Other nutrient databasereferenceConverted value from: Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
| Vitamin K | 13.2 µg | 3.3 µg | 18 % | BLS VITK · Calculated by formula |
| Vitamin C | 7 mg | 1.8 mg | 9 % | BLS VITC · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
| Thiamin (vitamin B1) | 0.69 mg | 0.17 mg | 63 % | BLS THIA · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
| Riboflavin (vitamin B2) | 0.2 mg | 0.05 mg | 14 % | BLS RIBF · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
| Niacin (vitamin B3) | 6.5 mg | 1.6 mg | 41 % | BLS NIAEQ · Calculated by formula |
| Pantothenic acid (vitamin B5) | 0.62 mg | 0.15 mg | 10 % | BLS PANTAC · Übernommener Wert |
| Vitamin B6 | 1.5 mg | 0.38 mg | 107 % | BLS VITB6 · Übernommener Wert |
| Biotin | 17 µg | 4.3 µg | 34 % | BLS BIOT · Übernommener Wert |
| Folate | 58 µg | 14.5 µg | 29 % | BLS FOL · Calculated by formula |
| Vitamin B12 | 0 µg | 0 µg | 0 % | BLS VITB12 · Logische Null |
Minerals & trace elements
| Nutrient | per 100 g | per 25 g | %NRV | Origin |
|---|---|---|---|---|
| Sodium | 291 mg | 72.8 mg | BLS NA · Scientific literaturereferenceConverted value from: Tošić, S. B., S. S. Mitić, D. S. Velimirović, G. S. Stojanović, A. N. Pavlović and E. T. Pecev-Marinković; Elemental composition of edible nuts: fast optimization and validation procedure of an ICP-OES method.; Journal of the Science of Food and Agriculture; 2015; 95; 11 | |
| Potassium | 5.6 mg | 1.4 mg | 0 % | BLS K · Scientific literaturereferenceConverted value from: Tošić, S. B., S. S. Mitić, D. S. Velimirović, G. S. Stojanović, A. N. Pavlović and E. T. Pecev-Marinković; Elemental composition of edible nuts: fast optimization and validation procedure of an ICP-OES method.; Journal of the Science of Food and Agriculture; 2015; 95; 11 |
| Calcium | 129 mg | 32.3 mg | 16 % | BLS CA · Scientific literaturereferenceConverted value from: Tošić, S. B., S. S. Mitić, D. S. Velimirović, G. S. Stojanović, A. N. Pavlović and E. T. Pecev-Marinković; Elemental composition of edible nuts: fast optimization and validation procedure of an ICP-OES method.; Journal of the Science of Food and Agriculture; 2015; 95; 11 |
| Magnesium | 183 mg | 45.6 mg | 49 % | BLS MG · Scientific literaturereferenceConverted value from: Tošić, S. B., S. S. Mitić, D. S. Velimirović, G. S. Stojanović, A. N. Pavlović and E. T. Pecev-Marinković; Elemental composition of edible nuts: fast optimization and validation procedure of an ICP-OES method.; Journal of the Science of Food and Agriculture; 2015; 95; 11 |
| Phosphorus | 500 mg | 125 mg | 71 % | BLS P · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
| Iron | 6.9 mg | 1.7 mg | 49 % | BLS FE · Scientific literaturereferenceConverted value from: Tošić, S. B., S. S. Mitić, D. S. Velimirović, G. S. Stojanović, A. N. Pavlović and E. T. Pecev-Marinković; Elemental composition of edible nuts: fast optimization and validation procedure of an ICP-OES method.; Journal of the Science of Food and Agriculture; 2015; 95; 11 |
| Zinc | 2.9 mg | 0.72 mg | 29 % | BLS ZN · Aggregated from several sourcesreferenceConverted value from: BVL; Lebensmittel Monitoring 2007; 2007 Converted value from: Tošić, S. B., S. S. Mitić, D. S. Velimirović, G. S. Stojanović, A. N. Pavlović and E. T. Pecev-Marinković; Elemental composition of edible nuts: fast optimization and validation procedure of an ICP-OES method.; Journal of the Science of Food and Agriculture; 2015; 95; 11 |
| Iodine | 0 µg | 0 µg | 0 % | BLS ID · Übernommener Wert |
| Selenium | 7 µg | 1.8 µg | 13 % | USDA FDC 170184 |
| Copper | 1.2 mg | 0.3 mg | 119 % | BLS CU · Aggregated from several sourcesreferenceConverted value from: Tošić, S. B., S. S. Mitić, D. S. Velimirović, G. S. Stojanović, A. N. Pavlović and E. T. Pecev-Marinković; Elemental composition of edible nuts: fast optimization and validation procedure of an ICP-OES method.; Journal of the Science of Food and Agriculture; 2015; 95; 11 Converted value from: BVL; Lebensmittel Monitoring 2007; 2007 |
| Manganese | 1.2 mg | 0.31 mg | 62 % | BLS MN · Scientific literaturereferenceConverted value from: Tošić, S. B., S. S. Mitić, D. S. Velimirović, G. S. Stojanović, A. N. Pavlović and E. T. Pecev-Marinković; Elemental composition of edible nuts: fast optimization and validation procedure of an ICP-OES method.; Journal of the Science of Food and Agriculture; 2015; 95; 11 |
Essential amino acids
| Nutrient | per 100 g | per 25 g | %NRV | Origin |
|---|---|---|---|---|
| Histidine | 0.46 g | 0.12 g | BLS HIS · Musterberechnung | |
| Isoleucine | 0.81 g | 0.2 g | BLS ILE · Musterberechnung | |
| Leucine | 1.4 g | 0.36 g | BLS LEU · Musterberechnung | |
| Lysine | 0.99 g | 0.25 g | BLS LYS · Musterberechnung | |
| Methionine | 0.31 g | 0.08 g | BLS MET · Musterberechnung | |
| Phenylalanine | 0.99 g | 0.25 g | BLS PHE · Musterberechnung | |
| Threonine | 0.63 g | 0.16 g | BLS THR · Musterberechnung | |
| Tryptophan | 0.3 g | 0.08 g | BLS TRP · Musterberechnung | |
| Valine | 1.1 g | 0.28 g | BLS VAL · Musterberechnung |
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
- Vitamin K — 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
- 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
- Calcium — fact sheet for health professionals — NIH Office of Dietary Supplements
- Magnesium — 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
- 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.