Tahini (sesame paste)
BLS 4.0 food: Tahini made from sesame seeds (Tahin (Sesammus)), code Q901000 · cross-reference USDA FDC #169410
Per portion (15 g)
89.3 kcalenergy
2.7 gprotein
1.2 gfibre
8.4 gfat
0.1 gcarbohydrate
Verified benefits — authorised EU health claims
Tahini (sesame paste) 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.
✓ 12 % of energy from protein; condition for "source of protein": at least 12 %.
EUR-LexEU CommissionProtein contributes to the maintenance of muscle mass.
✓ 12 % of energy from protein; condition for "source of protein": at least 12 %.
EUR-LexEU CommissionProtein contributes to the maintenance of normal bones.
✓ 12 % 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.
✓ 22.4 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.
✓ 84 % of fatty acids are unsaturated and they provide 68 % of energy; condition for "high unsaturated fat": at least 70 % and more than 20 %.
EUR-LexEU CommissionThiamine contributes to normal energy-yielding metabolism.
✓ 1.4 mg per 100 g = 129 % of the EU NRV (1.1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSShow 50 more authorised claims
Thiamine contributes to normal psychological function.
✓ 1.4 mg per 100 g = 129 % of the EU NRV (1.1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSThiamine contributes to the normal function of the heart.
✓ 1.4 mg per 100 g = 129 % of the EU NRV (1.1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSRiboflavin contributes to normal energy-yielding metabolism.
✓ 0.31 mg per 100 g = 22 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSRiboflavin contributes to the maintenance of normal red blood cells.
✓ 0.31 mg per 100 g = 22 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSRiboflavin contributes to the maintenance of normal skin.
✓ 0.31 mg per 100 g = 22 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSRiboflavin contributes to the maintenance of normal vision.
✓ 0.31 mg per 100 g = 22 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSRiboflavin contributes to the normal metabolism of iron.
✓ 0.31 mg per 100 g = 22 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSRiboflavin contributes to the reduction of tiredness and fatigue.
✓ 0.31 mg per 100 g = 22 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to normal energy-yielding metabolism.
✓ 12 mg per 100 g = 75 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to normal psychological function.
✓ 12 mg per 100 g = 75 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to the maintenance of normal skin.
✓ 12 mg per 100 g = 75 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to the reduction of tiredness and fatigue.
✓ 12 mg per 100 g = 75 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate contributes to maternal tissue growth during pregnancy.
✓ 98 µg per 100 g = 49 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate contributes to normal blood formation.
✓ 98 µg per 100 g = 49 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate contributes to normal psychological function.
✓ 98 µg per 100 g = 49 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate contributes to the normal function of the immune system.
✓ 98 µg per 100 g = 49 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate contributes to the reduction of tiredness and fatigue.
✓ 98 µg per 100 g = 49 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSFolate has a role in the process of cell division.
✓ 98 µg per 100 g = 49 % of the EU NRV (200 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCalcium is needed for the maintenance of normal bones.
✓ 282 mg per 100 g = 35 % of the EU NRV (800 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCalcium is needed for the maintenance of normal teeth.
✓ 282 mg per 100 g = 35 % of the EU NRV (800 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCalcium contributes to normal muscle function.
✓ 282 mg per 100 g = 35 % of the EU NRV (800 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCalcium contributes to normal blood clotting.
✓ 282 mg per 100 g = 35 % of the EU NRV (800 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSMagnesium contributes to a reduction of tiredness and fatigue.
✓ 357 mg per 100 g = 95 % of the EU NRV (375 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSMagnesium contributes to normal muscle function.
✓ 357 mg per 100 g = 95 % of the EU NRV (375 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSMagnesium contributes to normal psychological function.
✓ 357 mg per 100 g = 95 % of the EU NRV (375 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSMagnesium contributes to normal protein synthesis.
✓ 357 mg per 100 g = 95 % of the EU NRV (375 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSMagnesium contributes to the maintenance of normal bones.
✓ 357 mg per 100 g = 95 % of the EU NRV (375 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSPotassium contributes to the maintenance of normal blood pressure.
✓ 508 mg per 100 g = 25 % of the EU NRV (2000 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSPotassium contributes to normal muscle function.
✓ 508 mg per 100 g = 25 % of the EU NRV (2000 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSPhosphorus contributes to the maintenance of normal bones.
✓ 732 mg per 100 g = 105 % of the EU NRV (700 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSIron contributes to normal cognitive function.
✓ 7 mg per 100 g = 50 % of the EU NRV (14 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSIron contributes to normal formation of red blood cells and haemoglobin.
✓ 7 mg per 100 g = 50 % of the EU NRV (14 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSIron contributes to normal oxygen transport in the body.
✓ 7 mg per 100 g = 50 % of the EU NRV (14 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSIron contributes to the normal function of the immune system.
✓ 7 mg per 100 g = 50 % of the EU NRV (14 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSIron contributes to the reduction of tiredness and fatigue.
✓ 7 mg per 100 g = 50 % of the EU NRV (14 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to normal cognitive function.
✓ 5.4 mg per 100 g = 54 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to normal fertility and reproduction.
✓ 5.4 mg per 100 g = 54 % 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.
✓ 5.4 mg per 100 g = 54 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal bones.
✓ 5.4 mg per 100 g = 54 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal hair.
✓ 5.4 mg per 100 g = 54 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal nails.
✓ 5.4 mg per 100 g = 54 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal skin.
✓ 5.4 mg per 100 g = 54 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal vision.
✓ 5.4 mg per 100 g = 54 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the normal function of the immune system.
✓ 5.4 mg per 100 g = 54 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCopper contributes to maintenance of normal connective tissues.
✓ 1.6 mg per 100 g = 165 % of the EU NRV (1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCopper contributes to normal hair pigmentation.
✓ 1.6 mg per 100 g = 165 % of the EU NRV (1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCopper contributes to normal iron transport in the body.
✓ 1.6 mg per 100 g = 165 % of the EU NRV (1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCopper contributes to the normal function of the immune system.
✓ 1.6 mg per 100 g = 165 % of the EU NRV (1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSManganese contributes to the maintenance of normal bones.
✓ 1.5 mg per 100 g = 73 % of the EU NRV (2 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSManganese contributes to the normal formation of connective tissue.
✓ 1.5 mg per 100 g = 73 % 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
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 15 g | %NRV | Origin |
|---|---|---|---|---|
| Energy | 595 kcal | 89.3 kcal | BLS ENERCC · Calculated by formula | |
| Protein | 18 g | 2.7 g | BLS PROT625 · Other nutrient databasereferenceConverted value from: US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019 | |
| Fat | 56 g | 8.4 g | BLS FAT · Aggregated from several sourcesreferenceUS Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019 Public Health England; McCance and Widdowson& 39;s The Composition of Foods Integrated Dataset; 2021 | |
| Carbohydrate (available) | 0.7 g | 0.1 g | BLS CHO · Calculated by formula | |
| Sugars (total) | 0.3 g | 0.04 g | BLS SUGAR · Calculated by formula | |
| starch | 0.4 g | 0.06 g | BLS STARCH · Other nutrient databasereferenceNorwegian Food Safety Authority, Norwegian Food Composition Database 2023 | |
| Dietary fibre | 8.2 g | 1.2 g | BLS FIBT · Other nutrient databasereferenceUS Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019 | |
| fibreSoluble | 2.4 g | 0.36 g | BLS FIBSOL · Musterberechnung | |
| Water | 3 g | 0.45 g | BLS WATER · Other nutrient databasereferenceUS Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019 | |
| Salt | 0.14 g | 0.02 g | BLS NACL · Calculated by formula |
Fats & fatty acids
| Nutrient | per 100 g | per 15 g | %NRV | Origin |
|---|---|---|---|---|
| Saturated fat | 8.4 g | 1.3 g | BLS FASAT · Calculated by formula | |
| Monounsaturated fat | 22.6 g | 3.4 g | BLS FAMS · Calculated by formula | |
| Polyunsaturated fat | 22.6 g | 3.4 g | BLS FAPU · Calculated by formula | |
| Omega-3 fatty acids (total) | 0.2 g | 0.03 g | BLS FAPUN3 · Calculated by formula | |
| Alpha-linolenic acid (ALA, omega-3) | 0.2 g | 0.03 g | BLS F18:3CN3 · Musterberechnung | |
| omega6 | 22.4 g | 3.4 g | BLS FAPUN6 · Calculated by formula | |
| Linoleic acid (omega-6) | 22.4 g | 3.4 g | BLS F18:2CN6 · Musterberechnung | |
| Oleic acid | 21.5 g | 3.2 g | BLS F18:1CN9 · Musterberechnung | |
| Cholesterol | 0 mg | 0 mg | BLS CHORL · Other nutrient databasereferenceUS Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019 |
Vitamins
| Nutrient | per 100 g | per 15 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 | 0.25 mg | 0.04 mg | 2 % | BLS VITE · Other nutrient databasereferenceConverted value from: Public Health England; McCance and Widdowson& 39;s The Composition of Foods Integrated Dataset; 2021 |
| Vitamin K | 0 µg | 0 µg | 0 % | BLS VITK · Calculated by formula |
| Vitamin C | 1 mg | 0.15 mg | 1 % | BLS VITC · Other nutrient databasereferenceUS Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019 |
| Thiamin (vitamin B1) | 1.4 mg | 0.21 mg | 129 % | BLS THIA · Other nutrient databasereferenceUS Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019 |
| Riboflavin (vitamin B2) | 0.31 mg | 0.05 mg | 22 % | BLS RIBF · Other nutrient databasereferenceUS Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019 |
| Niacin (vitamin B3) | 12 mg | 1.8 mg | 75 % | BLS NIAEQ · Calculated by formula |
| Pantothenic acid (vitamin B5) | 0.69 mg | 0.1 mg | 12 % | BLS PANTAC · Other nutrient databasereferenceUS Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019 |
| Vitamin B6 | 0.15 mg | 0.02 mg | 11 % | BLS VITB6 · Other nutrient databasereferenceUS Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019 |
| Folate | 98 µg | 14.7 µg | 49 % | BLS FOL · Calculated by formula |
| Vitamin B12 | 0 µg | 0 µg | 0 % | BLS VITB12 · Logische Null |
Minerals & trace elements
| Nutrient | per 100 g | per 15 g | %NRV | Origin |
|---|---|---|---|---|
| Sodium | 56 mg | 8.4 mg | BLS NA · Other nutrient databasereferenceUS Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019 | |
| Potassium | 508 mg | 76.2 mg | 25 % | BLS K · Aggregated from several sourcesreferenceUS Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019 Public Health England; McCance and Widdowson& 39;s The Composition of Foods Integrated Dataset; 2021 |
| Calcium | 282 mg | 42.3 mg | 35 % | BLS CA · Other nutrient databasereferenceUS Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019 |
| Magnesium | 357 mg | 53.5 mg | 95 % | BLS MG · Other nutrient databasereferenceU.S. Department of Agriculture (USDA), Agricultural Research Service. FoodData Central: Foundation Foods. Version Current: April 2024. Internet: fdc.nal.usda.gov. |
| Phosphorus | 732 mg | 110 mg | 105 % | BLS P · Other nutrient databasereferenceUS Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019 |
| Iron | 7 mg | 1.1 mg | 50 % | BLS FE · Other nutrient databasereferenceU.S. Department of Agriculture (USDA), Agricultural Research Service. FoodData Central: Foundation Foods. Version Current: April 2024. Internet: fdc.nal.usda.gov. |
| Zinc | 5.4 mg | 0.81 mg | 54 % | BLS ZN · Aggregated from several sourcesreferenceUS Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019 Public Health England; McCance and Widdowson& 39;s The Composition of Foods Integrated Dataset; 2021 National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024 |
| Iodine | 0.8 µg | 0.12 µg | 1 % | BLS ID · Aggregated from several sourcesreferenceNorwegian Food Safety Authority; Norwegian Food Composition Database; 2021 Norwegian Food Safety Authority, Norwegian Food Composition Database 2023 The New Zealand Institute for Plant & Food Research Limited and Ministry of Health, New Zealand Food Composition Database 2024 |
| Copper | 1.6 mg | 0.25 mg | 165 % | BLS CU · Other nutrient databasereferenceU.S. Department of Agriculture (USDA), Agricultural Research Service. FoodData Central: Foundation Foods. Version Current: April 2024. Internet: fdc.nal.usda.gov. |
| Manganese | 1.5 mg | 0.22 mg | 73 % | BLS MN · Other nutrient databasereferenceUS Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019 |
Essential amino acids
| Nutrient | per 100 g | per 15 g | %NRV | Origin |
|---|---|---|---|---|
| Histidine | 0.5 g | 0.07 g | BLS HIS · Other nutrient databasereferenceUS Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019 | |
| Isoleucine | 0.76 g | 0.11 g | BLS ILE · Other nutrient databasereferenceUS Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019 | |
| Leucine | 1.3 g | 0.2 g | BLS LEU · Other nutrient databasereferenceUS Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019 | |
| Lysine | 0.56 g | 0.08 g | BLS LYS · Other nutrient databasereferenceUS Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019 | |
| Methionine | 0.58 g | 0.09 g | BLS MET · Other nutrient databasereferenceUS Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019 | |
| Phenylalanine | 0.93 g | 0.14 g | BLS PHE · Other nutrient databasereferenceUS Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019 | |
| Threonine | 0.73 g | 0.11 g | BLS THR · Other nutrient databasereferenceUS Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019 | |
| Tryptophan | 0.38 g | 0.06 g | BLS TRP · Other nutrient databasereferenceUS Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019 | |
| Valine | 1 g | 0.15 g | BLS VAL · Other nutrient databasereferenceUS Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019 |
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
- Thiamin — 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
- 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
- Potassium — 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.