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Tomatoes

BLS 4.0 food: Tomato raw (Tomate roh), code G561100 · cross-reference USDA FDC #170457

Per portion (120 g)

26.4 kcalenergy

1.1 gprotein

1.6 gfibre

0.13 gfat

3.9 gcarbohydrate

Verified benefits — authorised EU health claims

Tomatoes 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.

✓ 17 % of energy from protein; condition for "source of protein": at least 12 %.

EUR-Lex EU Commission

Protein contributes to the maintenance of muscle mass.

✓ 17 % of energy from protein; condition for "source of protein": at least 12 %.

EUR-Lex EU Commission

Protein contributes to the maintenance of normal bones.

✓ 17 % of energy from protein; condition for "source of protein": at least 12 %.

EUR-Lex EU Commission

Vitamin C contributes to normal collagen formation for the normal function of blood vessels.

✓ 24.8 mg per 100 g = 31 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin C contributes to normal collagen formation for the normal function of bones.

✓ 24.8 mg per 100 g = 31 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin C contributes to normal collagen formation for the normal function of cartilage.

✓ 24.8 mg per 100 g = 31 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Show 8 more authorised claims

Vitamin C contributes to normal collagen formation for the normal function of gums.

✓ 24.8 mg per 100 g = 31 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin C contributes to normal collagen formation for the normal function of skin.

✓ 24.8 mg per 100 g = 31 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin C contributes to normal energy-yielding metabolism.

✓ 24.8 mg per 100 g = 31 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin C contributes to normal psychological function.

✓ 24.8 mg per 100 g = 31 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin C contributes to the normal function of the immune system.

✓ 24.8 mg per 100 g = 31 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin C contributes to the protection of cells from oxidative stress.

✓ 24.8 mg per 100 g = 31 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin C contributes to the reduction of tiredness and fatigue.

✓ 24.8 mg per 100 g = 31 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin C increases iron absorption.

✓ 24.8 mg per 100 g = 31 % of the EU NRV (80 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Also 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

⚖️ Lose weight 💪 Build & keep muscle 🩸 Blood flow & blood vessels 💞 Sexual health & fertility 🙂 Mood & psychological function ⚡ More energy, less tiredness 🦴 Strong bones & teeth 🦵 Joints & cartilage 🛡️ Immune system ✨ Healthy skin 🩸 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 120 g	%NRV	Origin
Energy	22 kcal	26.4 kcal		BLS `ENERCC` · Calculated by formula
Protein	0.95 g	1.1 g		BLS `PROT625` · Other nutrient database reference Converted value from: Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Fat	0.11 g	0.13 g		BLS `FAT` · Scientific literature reference Pinela, J., Barros, L., Carvalho, A. M., Ferreira, I.; Nutritional composition and antioxidant activity of four tomato (Lycopersicon esculentum L.) farmer& 39; varieties in Northeastern Portugal homegardens; Food and Chemical Toxicology; 2012; 50
Carbohydrate (available)	3.3 g	3.9 g		BLS `CHO` · Calculated by formula
Sugars (total)	3.3 g	3.9 g		BLS `SUGAR` · Calculated by formula
Dietary fibre	1.3 g	1.6 g		BLS `FIBT` · Laboratory analysis
fibreSoluble	0.5 g	0.6 g		BLS `FIBSOL` · Laboratory analysis
Water	94.4 g	113 g		BLS `WATER` · Aggregated from several sources reference Capanoglu, E., et al.; Changes in antioxidant and metabolite profiles during production of tomato paste.; Journal of Agricultural and Food Chemistry; 2008; 56; 3 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 Koh, E., et al.; Effects of industrial tomato paste processing on ascorbic acid, flavonoids and carotenoids and their stability over one-year storage.; Journal of the Science of Food and Agriculture; 2012; 29; 1 Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4 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: I. Sodium, Phosphorus, and Potassium.; Journal of Food Composition and Analysis; 1995 Paul, D. K. and R. K. Shaha; Nutrients, vitamins and minerals content in common citrus fruits in the northern region of Bangladesh.; Pakistan Journal of Biological Sciences; 2004; 7; 2 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 Guil-Guerrero, J. L. and M. M. Rebolloso-Fuentes; Nutrient composition and antioxidant activity of eight tomato (Lycopersicon esculentum) varieties.; Journal of Food Composition and Analysis; 2009; 2
Salt	0.01 g	0.01 g		BLS `NACL` · Calculated by formula

Fats & fatty acids

Nutrient	per 100 g	per 120 g	%NRV	Origin
Saturated fat	0.02 g	0.03 g		BLS `FASAT` · Calculated by formula
Monounsaturated fat	0.01 g	0.01 g		BLS `FAMS` · Calculated by formula
Polyunsaturated fat	0.04 g	0.05 g		BLS `FAPU` · Calculated by formula
Omega-3 fatty acids (total)	0.01 g	0.01 g		BLS `FAPUN3` · Calculated by formula
Alpha-linolenic acid (ALA, omega-3)	0.01 g	0.01 g		BLS `F18:3CN3` · Scientific literature reference Converted value from: Pinela, J., Barros, L., Carvalho, A. M., Ferreira, I.; Nutritional composition and antioxidant activity of four tomato (Lycopersicon esculentum L.) farmer& 39; varieties in Northeastern Portugal homegardens; Food and Chemical Toxicology; 2012; 50
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	0.04 g	0.04 g		BLS `FAPUN6` · Calculated by formula
Linoleic acid (omega-6)	0.04 g	0.04 g		BLS `F18:2CN6` · Scientific literature reference Converted value from: Pinela, J., Barros, L., Carvalho, A. M., Ferreira, I.; Nutritional composition and antioxidant activity of four tomato (Lycopersicon esculentum L.) farmer& 39; varieties in Northeastern Portugal homegardens; Food and Chemical Toxicology; 2012; 50
Oleic acid	0.01 g	0.01 g		BLS `F18:1CN9` · Scientific literature reference Converted value from: Pinela, J., Barros, L., Carvalho, A. M., Ferreira, I.; Nutritional composition and antioxidant activity of four tomato (Lycopersicon esculentum L.) farmer& 39; varieties in Northeastern Portugal homegardens; Food and Chemical Toxicology; 2012; 50
Cholesterol	0 mg	0 mg		BLS `CHORL` · Logische Null

Vitamins

Nutrient	per 100 g	per 120 g	%NRV	Origin
Vitamin A	51 µg	61.2 µg	6 %	BLS `VITAA` · Calculated by formula
Vitamin D	0 µg	0 µg	0 %	BLS `VITD` · Calculated by formula
Vitamin E	0.89 mg	1.1 mg	7 %	BLS `VITE` · Aggregated from several sources reference Converted value from: Knecht, K., et al.; Tocopherol and tocotrienol analysis in raw and cooked vegetables: A validated method with emphasis on sample preparation.; Food Chemistry; 2015; 169 Converted value from: Monge-Rojas, R., Campos, H.; Tocopherol and carotenoid content of foods commonly consumed in Costa Rica; Journal of Food Composition and Analysis; 2011; 24 Converted value from: Capanoglu, E., et al.; Changes in antioxidant and metabolite profiles during production of tomato paste.; Journal of Agricultural and Food Chemistry; 2008; 56; 3 Converted 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 Converted value from: Pinela, J., Barros, L., Carvalho, A. M., Ferreira, I.; Nutritional composition and antioxidant activity of four tomato (Lycopersicon esculentum L.) farmer& 39; varieties in Northeastern Portugal homegardens; Food and Chemical Toxicology; 2012; 50
Vitamin K	6 µg	7.2 µg	8 %	BLS `VITK` · Calculated by formula
Vitamin C	24.8 mg	29.7 mg	31 %	BLS `VITC` · Scientific literature reference Koh, E., et al.; Effects of industrial tomato paste processing on ascorbic acid, flavonoids and carotenoids and their stability over one-year storage.; Journal of the Science of Food and Agriculture; 2012; 29; 1
Thiamin (vitamin B1)	0.04 mg	0.05 mg	4 %	BLS `THIA` · Aggregated from several sources reference Converted 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)	0.01 mg	0.02 mg	1 %	BLS `RIBF` · Scientific literature reference Health, D. o; Nutrient analysis of fruit and vegetables; 2013
Niacin (vitamin B3)	0.6 mg	0.72 mg	4 %	BLS `NIAEQ` · Calculated by formula
Pantothenic acid (vitamin B5)	0.24 mg	0.29 mg	4 %	BLS `PANTAC` · Scientific literature reference Health, D. o; Nutrient analysis of fruit and vegetables; 2013
Vitamin B6	0.07 mg	0.08 mg	5 %	BLS `VITB6` · Aggregated from several sources reference Health, D. o; Nutrient analysis of fruit and vegetables; 2013 Ollilainen, V.; HPLC analysis of vitamin B6 in foods.; Agricultural and Food Science in Finland; 1999
Biotin	1.6 µg	1.9 µg	3 %	BLS `BIOT` · Scientific literature reference Health, D. o; Nutrient analysis of fruit and vegetables; 2013
Folate	26 µg	31.2 µg	13 %	BLS `FOL` · Calculated by formula
Vitamin B12	0 µg	0 µg	0 %	BLS `VITB12` · Logische Null
Choline	6.7 mg	8 mg		USDA FDC 170457

Minerals & trace elements

Nutrient	per 100 g	per 120 g	%NRV	Origin
Sodium	4 mg	4.8 mg		BLS `NA` · Aggregated from several sources reference Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4 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: I. Sodium, Phosphorus, and Potassium.; Journal of Food Composition and Analysis; 1995
Potassium	239 mg	287 mg	12 %	BLS `K` · Aggregated from several sources reference 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 Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 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 Health, D. o; Nutrient analysis of fruit and vegetables; 2013 Gogoasa, I., et al.; Preliminary research regarding the use of some vegetables (carrot, parsley, celery and tomato) as supplementary sources of bio minerals.; Journal of Horticulture, Forestry and Biotechnology; 2014; 18; 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
Calcium	10 mg	12 mg	1 %	BLS `CA` · Aggregated from several sources reference 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 Gogoasa, I., et al.; Preliminary research regarding the use of some vegetables (carrot, parsley, celery and tomato) as supplementary sources of bio minerals.; Journal of Horticulture, Forestry and Biotechnology; 2014; 18; 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 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
Magnesium	12 mg	14.4 mg	3 %	BLS `MG` · Aggregated from several sources reference 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 Health, D. o; Nutrient analysis of fruit and vegetables; 2013 Gogoasa, I., et al.; Preliminary research regarding the use of some vegetables (carrot, parsley, celery and tomato) as supplementary sources of bio minerals.; Journal of Horticulture, Forestry and Biotechnology; 2014; 18; 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 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	21.7 mg	26.1 mg	3 %	BLS `P` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Iron	0.2 mg	0.24 mg	1 %	BLS `FE` · Aggregated from several sources reference Health, D. o; Nutrient analysis of fruit and vegetables; 2013 Converted value from: BVL; Lebensmittel Monitoring 2016; 2016 Gogoasa, I., et al.; Preliminary research regarding the use of some vegetables (carrot, parsley, celery and tomato) as supplementary sources of bio minerals.; Journal of Horticulture, Forestry and Biotechnology; 2014; 18; 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 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 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 Bagdatlioglu, N., et al.; Heavy metal levels in leafy vegetables and some selected fruits.; Journal fur Verbraucherschutz und Lebensmittelsicherheit ; 2010; 5; 3
Zinc	0.14 mg	0.17 mg	1 %	BLS `ZN` · Aggregated from several sources reference Radwan, M. A., Salama, A. K.; Market basket survey for some heavy metals in Egyptian fruits and vegetables; Food and Chemical Toxicology; 2006; 8; 44 Converted value from: BVL; Lebensmittel Monitoring 2004; 2004 Converted value from: BVL; Lebensmittel Monitoring 2010; 2010 Gogoasa, I., et al.; Preliminary research regarding the use of some vegetables (carrot, parsley, celery and tomato) as supplementary sources of bio minerals.; Journal of Horticulture, Forestry and Biotechnology; 2014; 18; 4 Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 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 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 Bagdatlioglu, N., et al.; Heavy metal levels in leafy vegetables and some selected fruits.; Journal fur Verbraucherschutz und Lebensmittelsicherheit; 2010; 5; 3 Health, D. o; Nutrient analysis of fruit and vegetables; 2013
Iodine	2 µg	2.4 µg	1 %	BLS `ID` · Aggregated from several sources reference 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
Selenium	0 µg	0 µg	0 %	USDA FDC 170457
Copper	0.04 mg	0.05 mg	4 %	BLS `CU` · Aggregated from several sources reference Converted value from: BVL; Lebensmittel Monitoring 2010; 2010 Gogoasa, I., et al.; Preliminary research regarding the use of some vegetables (carrot, parsley, celery and tomato) as supplementary sources of bio minerals.; Journal of Horticulture, Forestry and Biotechnology; 2014; 18; 4 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 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 Converted value from: BVL; Lebensmittel Monitoring 2004; 2004
Manganese	0.11 mg	0.13 mg	6 %	BLS `MN` · Aggregated from several sources reference Health, D. o; Nutrient analysis of fruit and vegetables; 2013 Converted value from: BVL; Lebensmittel Monitoring 2016; 2016 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 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
fluoride	0.02 mg	0.03 mg		BLS `FD` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7

Essential amino acids

Nutrient	per 100 g	per 120 g	%NRV	Origin
Histidine	0.01 g	0.02 g		BLS `HIS` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Isoleucine	0.02 g	0.03 g		BLS `ILE` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Leucine	0.03 g	0.04 g		BLS `LEU` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Lysine	0.03 g	0.03 g		BLS `LYS` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Methionine	0.01 g	0.01 g		BLS `MET` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Phenylalanine	0.02 g	0.03 g		BLS `PHE` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Threonine	0.02 g	0.03 g		BLS `THR` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Tryptophan	0.01 g	0.01 g		BLS `TRP` · Other nutrient database reference Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
Valine	0.02 g	0.03 g		BLS `VAL` · Other nutrient database reference Kirchhoff, 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 C — 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.

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