Trout
BLS 4.0 food: Trout raw (Forelle roh), code T422100 · cross-reference USDA FDC #173717
Per portion (125 g)
195 kcalenergy
26.9 gprotein
0 gfibre
9.5 gfat
0 gcarbohydrate
1280 mgEPA + DHA
Verified benefits — authorised EU health claims
Trout 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.
✓ 55 % of energy from protein; condition for "source of protein": at least 12 %.
EUR-LexEU CommissionProtein contributes to the maintenance of muscle mass.
✓ 55 % of energy from protein; condition for "source of protein": at least 12 %.
EUR-LexEU CommissionProtein contributes to the maintenance of normal bones.
✓ 55 % of energy from protein; condition for "source of protein": at least 12 %.
EUR-LexEU CommissionEPA and DHA contribute to the normal function of the heart.
✓ 1024 mg EPA+DHA per 100 g; condition for "source of omega-3": at least 40 mg EPA+DHA per 100 g and per 100 kcal. Beneficial effect obtained with 250 mg of EPA and DHA per day.
EUR-LexEU CommissionNIH ODSDHA contributes to maintenance of normal brain function.
✓ 600 mg DHA per 100 g; condition: at least 40 mg DHA per 100 g and per 100 kcal. Beneficial effect obtained with 250 mg of DHA per day.
EUR-LexEU CommissionDHA contributes to the maintenance of normal vision.
✓ 600 mg DHA per 100 g; condition: at least 40 mg DHA per 100 g and per 100 kcal. Beneficial effect obtained with 250 mg of DHA per day.
EUR-LexEU CommissionShow 30 more authorised claims
Replacing 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 39 % of energy; condition for "high unsaturated fat": at least 70 % and more than 20 %.
EUR-LexEU CommissionVitamin D contributes to normal absorption/utilisation of calcium and phosphorus.
✓ 7.9 µg per 100 g = 158 % of the EU NRV (5 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin D contributes to the maintenance of normal bones.
✓ 7.9 µg per 100 g = 158 % of the EU NRV (5 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin D contributes to the maintenance of normal muscle function.
✓ 7.9 µg per 100 g = 158 % of the EU NRV (5 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin D contributes to the maintenance of normal teeth.
✓ 7.9 µg per 100 g = 158 % of the EU NRV (5 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin D contributes to the normal function of the immune system.
✓ 7.9 µg per 100 g = 158 % of the EU NRV (5 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to normal energy-yielding metabolism.
✓ 9.3 mg per 100 g = 58 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to normal psychological function.
✓ 9.3 mg per 100 g = 58 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to the maintenance of normal skin.
✓ 9.3 mg per 100 g = 58 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to the reduction of tiredness and fatigue.
✓ 9.3 mg per 100 g = 58 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSPantothenic acid contributes to normal mental performance.
✓ 1.2 mg per 100 g = 21 % of the EU NRV (6 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSPantothenic acid contributes to the reduction of tiredness and fatigue.
✓ 1.2 mg per 100 g = 21 % of the EU NRV (6 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B6 contributes to normal psychological function.
✓ 0.39 mg per 100 g = 28 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B6 contributes to normal red blood cell formation.
✓ 0.39 mg per 100 g = 28 % 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.
✓ 0.39 mg per 100 g = 28 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B6 contributes to the reduction of tiredness and fatigue.
✓ 0.39 mg per 100 g = 28 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B6 contributes to the regulation of hormonal activity.
✓ 0.39 mg per 100 g = 28 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B12 contributes to normal functioning of the nervous system.
✓ 2.3 µg per 100 g = 91 % of the EU NRV (2.5 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B12 contributes to normal psychological function.
✓ 2.3 µg per 100 g = 91 % of the EU NRV (2.5 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B12 contributes to normal red blood cell formation.
✓ 2.3 µg per 100 g = 91 % of the EU NRV (2.5 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B12 contributes to the normal function of the immune system.
✓ 2.3 µg per 100 g = 91 % of the EU NRV (2.5 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B12 contributes to the reduction of tiredness and fatigue.
✓ 2.3 µg per 100 g = 91 % of the EU NRV (2.5 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSPotassium contributes to the maintenance of normal blood pressure.
✓ 418 mg per 100 g = 21 % of the EU NRV (2000 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSPotassium contributes to normal muscle function.
✓ 418 mg per 100 g = 21 % of the EU NRV (2000 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSPhosphorus contributes to the maintenance of normal bones.
✓ 215 mg per 100 g = 31 % of the EU NRV (700 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to normal spermatogenesis.
✓ 23.6 µg per 100 g = 43 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to the maintenance of normal hair.
✓ 23.6 µg per 100 g = 43 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to the maintenance of normal nails.
✓ 23.6 µg per 100 g = 43 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to the normal function of the immune system.
✓ 23.6 µg per 100 g = 43 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to the normal thyroid function.
✓ 23.6 µg per 100 g = 43 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSAlso 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🫀 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🛡️ 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 125 g | %NRV | Origin |
|---|---|---|---|---|
| Energy | 156 kcal | 195 kcal | BLS ENERCC · Calculated by formula | |
| Protein | 21.6 g | 26.9 g | BLS PROT625 · Aggregated from several sourcesreferenceConverted value from: Tidball, M.M.; Exler, J.; Somanchi M.; Williams, J.; Kraft,C.; Curtis P.; Tidball; K. G.; Addressing information gaps in wild-caught foods in the US: Brook trout nutritional analysis for inclusion into the USDA national nutrient database for standard reference; Journal of Food Composition and Analysis; 2017; 60 Converted 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 | |
| Fat | 7.6 g | 9.5 g | BLS FAT · Other nutrient databasereferenceLeibniz-Institut für Lebensmittel-Systembiologie; SFK Online Version; 2016 | |
| Carbohydrate (available) | 0 g | 0 g | BLS CHO · Calculated by formula | |
| Sugars (total) | 0 g | 0 g | BLS SUGAR · Calculated by formula | |
| starch | 0 g | 0 g | BLS STARCH · Logische Null | |
| Dietary fibre | 0 g | 0 g | BLS FIBT · Logische Null | |
| fibreSoluble | 0 g | 0 g | BLS FIBSOL · Musterberechnung | |
| Water | 70 g | 87.5 g | BLS WATER · Aggregated from several sourcesreferenceVahteristo L.T., Ollilainen V. and Varo P.; Liquid chromatographic determination of folate monoglutamates in fish, meat, egg and dairy products consumed in Finland; Journal of AOAC International; 1997; 80; 2 Mattila P, Piironen V, Uusi-Rauva E, Koivistoinen P; Cholecalciferol and 25-Hydroxycholecalciferol Contents in Fish and Fish Products; Journal of Food Composition and Analysis; 1995; 8 Tidball, M.M.; Exler, J.; Somanchi M.; Williams, J.; Kraft,C.; Curtis P.; Tidball; K. G.; Addressing information gaps in wild-caught foods in the US: Brook trout nutritional analysis for inclusion into the USDA national nutrient database for standard reference; Journal of Food Composition and Analysis; 2017; 60 | |
| Salt | 0.11 g | 0.14 g | BLS NACL · Calculated by formula |
Fats & fatty acids
| Nutrient | per 100 g | per 125 g | %NRV | Origin |
|---|---|---|---|---|
| Saturated fat | 1.4 g | 1.8 g | BLS FASAT · Calculated by formula | |
| Monounsaturated fat | 3.2 g | 4 g | BLS FAMS · Calculated by formula | |
| Polyunsaturated fat | 3.5 g | 4.4 g | BLS FAPU · Calculated by formula | |
| Omega-3 fatty acids (total) | 3 g | 3.7 g | BLS FAPUN3 · Calculated by formula | |
| Alpha-linolenic acid (ALA, omega-3) | 0.08 g | 0.1 g | BLS F18:3CN3 · Other nutrient databasereferenceLeibniz-Institut für Lebensmittel-Systembiologie; SFK Online Version; 2016 | |
| EPA | 424 mg | 530 mg | BLS F20:5CN3 · Other nutrient databasereferenceLeibniz-Institut für Lebensmittel-Systembiologie; SFK Online Version; 2016 | |
| DHA | 600 mg | 750 mg | BLS F22:6CN3 · Other nutrient databasereferenceLeibniz-Institut für Lebensmittel-Systembiologie; SFK Online Version; 2016 | |
| EPA + DHA (long-chain omega-3) | 1024 mg | 1280 mg | BLS | |
| omega6 | 0.54 g | 0.67 g | BLS FAPUN6 · Calculated by formula | |
| Linoleic acid (omega-6) | 0.49 g | 0.61 g | BLS F18:2CN6 · Other nutrient databasereferenceLeibniz-Institut für Lebensmittel-Systembiologie; SFK Online Version; 2016 | |
| Oleic acid | 2 g | 2.5 g | BLS F18:1CN9 · Other nutrient databasereferenceLeibniz-Institut für Lebensmittel-Systembiologie; SFK Online Version; 2016 | |
| Cholesterol | 56 mg | 70 mg | BLS CHORL · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
Vitamins
| Nutrient | per 100 g | per 125 g | %NRV | Origin |
|---|---|---|---|---|
| Vitamin A | 8 µg | 10 µg | 1 % | BLS VITAA · Calculated by formula |
| Vitamin D | 7.9 µg | 9.9 µg | 158 % | BLS VITD · Calculated by formula |
| Vitamin E | 1.7 mg | 2.1 mg | 14 % | BLS VITE · Other nutrient databasereferenceHealth, D. o; Nutrient analysis of fish and fish products; 2013 |
| Vitamin K | 0.76 µg | 0.95 µg | 1 % | BLS VITK · Calculated by formula |
| Thiamin (vitamin B1) | 0.14 mg | 0.17 mg | 12 % | BLS THIA · Scientific literaturereferenceConverted value from: Tidball, M.M.; Exler, J.; Somanchi M.; Williams, J.; Kraft,C.; Curtis P.; Tidball; K. G.; Addressing information gaps in wild-caught foods in the US: Brook trout nutritional analysis for inclusion into the USDA national nutrient database for standard reference; Journal of Food Composition and Analysis; 2017; 60 |
| Riboflavin (vitamin B2) | 0.1 mg | 0.13 mg | 7 % | BLS RIBF · Scientific literaturereferenceTidball, M.M.; Exler, J.; Somanchi M.; Williams, J.; Kraft,C.; Curtis P.; Tidball; K. G.; Addressing information gaps in wild-caught foods in the US: Brook trout nutritional analysis for inclusion into the USDA national nutrient database for standard reference; Journal of Food Composition and Analysis; 2017; 60 |
| Niacin (vitamin B3) | 9.3 mg | 11.6 mg | 58 % | BLS NIAEQ · Calculated by formula |
| Pantothenic acid (vitamin B5) | 1.2 mg | 1.5 mg | 21 % | BLS PANTAC · Scientific literaturereferenceHealth, D. o; Nutrient analysis of fish and fish products; 2013 |
| Vitamin B6 | 0.39 mg | 0.49 mg | 28 % | BLS VITB6 · Scientific literaturereferenceOllilainen, V.; HPLC analysis of vitamin B6 in foods.; Agricultural and Food Science in Finland; 1999 |
| Biotin | 1.2 µg | 1.5 µg | 2 % | BLS BIOT · Scientific literaturereferenceHealth, D. o; Nutrient analysis of fish and fish products; 2013 |
| Folate | 11 µg | 13.8 µg | 6 % | BLS FOL · Calculated by formula |
| Vitamin B12 | 2.3 µg | 2.8 µg | 91 % | BLS VITB12 · Übernommener Wert |
| Choline | 65 mg | 81.3 mg | USDA FDC 173717 |
Minerals & trace elements
| Nutrient | per 100 g | per 125 g | %NRV | Origin |
|---|---|---|---|---|
| Sodium | 45 mg | 56.3 mg | BLS NA · Scientific literaturereferenceTidball, M.M.; Exler, J.; Somanchi M.; Williams, J.; Kraft,C.; Curtis P.; Tidball; K. G.; Addressing information gaps in wild-caught foods in the US: Brook trout nutritional analysis for inclusion into the USDA national nutrient database for standard reference; Journal of Food Composition and Analysis; 2017; 60 | |
| Potassium | 418 mg | 523 mg | 21 % | BLS K · Aggregated from several sourcesreferenceTidball, M.M.; Exler, J.; Somanchi M.; Williams, J.; Kraft,C.; Curtis P.; Tidball; K. G.; Addressing information gaps in wild-caught foods in the US: Brook trout nutritional analysis for inclusion into the USDA national nutrient database for standard reference; Journal of Food Composition and Analysis; 2017; 60 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 | 78 mg | 97.5 mg | 10 % | BLS CA · Aggregated from several sourcesreferenceTidball, M.M.; Exler, J.; Somanchi M.; Williams, J.; Kraft,C.; Curtis P.; Tidball; K. G.; Addressing information gaps in wild-caught foods in the US: Brook trout nutritional analysis for inclusion into the USDA national nutrient database for standard reference; Journal of Food Composition and Analysis; 2017; 60 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 |
| Magnesium | 26 mg | 32.5 mg | 7 % | BLS MG · Aggregated from several sourcesreferenceTidball, M.M.; Exler, J.; Somanchi M.; Williams, J.; Kraft,C.; Curtis P.; Tidball; K. G.; Addressing information gaps in wild-caught foods in the US: Brook trout nutritional analysis for inclusion into the USDA national nutrient database for standard reference; Journal of Food Composition and Analysis; 2017; 60 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 |
| Phosphorus | 215 mg | 269 mg | 31 % | BLS P · Aggregated from several sourcesreferenceAgence nationale de sécurité sanitaire (Anses), Ciqual French food composition table 2020 |
| Iron | 0.38 mg | 0.47 mg | 3 % | BLS FE · Aggregated from several sourcesreferenceKoivistoinen 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 Tidball, M.M.; Exler, J.; Somanchi M.; Williams, J.; Kraft,C.; Curtis P.; Tidball; K. G.; Addressing information gaps in wild-caught foods in the US: Brook trout nutritional analysis for inclusion into the USDA national nutrient database for standard reference; Journal of Food Composition and Analysis; 2017; 60 |
| Zinc | 0.49 mg | 0.61 mg | 5 % | BLS ZN · Aggregated from several sourcesreferenceConverted value from: BVL; Lebensmittel Monitoring 2005 ; 2005 Converted value from: BVL; Lebensmittel Monitoring 2014; 2014 Tidball, M.M.; Exler, J.; Somanchi M.; Williams, J.; Kraft,C.; Curtis P.; Tidball; K. G.; Addressing information gaps in wild-caught foods in the US: Brook trout nutritional analysis for inclusion into the USDA national nutrient database for standard reference; Journal of Food Composition and Analysis; 2017; 60 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 |
| Iodine | 8.7 µg | 10.9 µg | 6 % | BLS ID · Aggregated from several sourcesreferenceAgence nationale de sécurité sanitaire (Anses), Ciqual French food composition table 2020 |
| Selenium | 23.6 µg | 29.5 µg | 43 % | USDA FDC 173717 |
| Copper | 0.04 mg | 0.06 mg | 5 % | BLS CU · Aggregated from several sourcesreferenceConverted value from: BVL; Lebensmittel Monitoring 2005 ; 2005 Converted value from: BVL; Lebensmittel Monitoring 2014; 2014 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 |
| Manganese | 0.02 mg | 0.02 mg | 1 % | BLS MN · Scientific literaturereferenceKoivistoinen 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 |
| fluoride | 0.03 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 125 g | %NRV | Origin |
|---|---|---|---|---|
| Histidine | 0.57 g | 0.71 g | BLS HIS · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Isoleucine | 1.1 g | 1.3 g | BLS ILE · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Leucine | 1.8 g | 2.2 g | BLS LEU · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Lysine | 2 g | 2.5 g | BLS LYS · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Methionine | 0.66 g | 0.82 g | BLS MET · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Phenylalanine | 0.92 g | 1.1 g | BLS PHE · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Threonine | 1.1 g | 1.4 g | BLS THR · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Tryptophan | 0.24 g | 0.3 g | BLS TRP · Other nutrient databasereferenceKirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 | |
| Valine | 1.3 g | 1.6 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
- Omega 3Fatty Acids — fact sheet for health professionals — NIH Office of Dietary Supplements
- Vitamin D — 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
- Vitamin B12 — 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
- Selenium — 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.