Karotte/Möhre, roh
G620100 · HOS-077534 · BLS-4.0-2025
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Nährstoffe, Einheiten und Datenherkunft
| Nährstoff | Pro 100 g | Herkunft / Referenz |
|---|---|---|
| Energie (Kilojoule) (ENERCJ) | 168 kJ | Formelberechnung |
| Energie (Kilokalorien) (ENERCC) | 40 kcal | Formelberechnung |
| Wasser (WATER) | 88 g | Analyse |
| Protein (Nx6,25) (PROT625) | 0,84 g | Analyse |
| Fett (FAT) | 0,4 g | Literatur · Health, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Kohlenhydrate, verfügbar (CHO) | 6,471 g | Formelberechnung |
| Ballaststoffe, gesamt (FIBT) | 2,9 g | Analyse |
| Alkohol (Ethanol) (ALC) | 0 g | Logische Null |
| Organische Säuren, gesamt (OA) | 0,428 g | Formelberechnung |
| Rohasche (ASH) | 0,745 g | Aggregation · Health, D. o; Nutrient analysis of fruit and vegetables; 2013#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 |
| Vitamin A, Retinol-Äquivalent (RE) (VITA) | 1.890 µg | Formelberechnung |
| Vitamin A, Retinol-Aktivitäts-Äquivalent (RAE) (VITAA) | 945 µg | Formelberechnung |
| Retinol (RETOL) | 0 µg | Logische Null |
| Beta‑Carotin (CARTB) | 9.820 µg | Analyse |
| Carotinoide, außer Beta-Carotin (CAROTPAXB) | 3.045 µg | Aggregation · Converted value from: Müller H; Determination of the carotenoid content in selected vegetables and fruit by HPLC and photodiode array detection; Zeitschrift für Lebensmittel-Untersuchung und -Forschung; 1997; 204#Converted value from: Niizu PY, Rodriguez-Amaya DB; New data on the carotenoid composition of raw salad vegetables.; Journal of Food Composition and Analysis; 2005; 18; 8#Converted value from: Hart DJ, Scott KJ; Development and evaluationof an HPLC method for the analysis of carotenoids in foods, and the measurement of the carotenoid content of vegetables and fruits commonly consumed in the UK; Food Chemistry; 1995; 54#Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Vitamin D (VITD) | 0 µg | Formelberechnung |
| Vitamin D3 (Cholecalciferol) (CHOCAL) | 0 µg | Logische Null |
| Vitamin D2 (Ergocalciferol) (ERGCAL) | 0 µg | Logische Null |
| Vitamin E (Alpha-Tocopherol) (VITE) | 0,787 mg | Aggregation · 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: 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 |
| Alpha‑Tocopherol (TOCPHA) | 0,787 mg | Aggregation · 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#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 |
| Beta-Tocopherol (TOCPHB) | 0,02 mg | Aggregation · 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#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 |
| Gamma-Tocopherol (TOCPHG) | 0 mg | Aggregation · 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#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 |
| Delta-Tocopherol (TOCPHD) | 0,0012 mg | Aggregation · 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#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 |
| Alpha-Tocotrienol (TOCTRA) | 0,0424 mg | Aggregation · 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#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 |
| Vitamin K (VITK) | 10 µg | Formelberechnung |
| Vitamin K1 (Phyllochinon) (VITK1) | 10 µg | Aggregation · Damon M., Zhang N.Z., Haytowitz D.B., Booth S.L.; Phylloquinone (vitamin K1) content of vegetables; Journal of Food Composition and Analysis; 2005; 18#Koivu,T.J.; Piironen, V.I.; Henttonen, S.K.; Mattila; P.H.); Determination of Phylloquinone in Vegetables, Fruits, and Berries by High-Performance Liquid Chromatography with Electrochemical Detection; J. Agric. Food Chem.; 1997; 45; 12#Jakob E. and Elmadfa I.; Application of a simplified HPLC assay for the determination of phylloquinone (vitamin K1) in animal and plant food items; Food Chemistry; 1996; 56; 1#Woollard D. C., Indyk H.E., Fong B.Y., Cook K.K.; Determination of Vitamin K1 Isomers in Foods by Liquid Chromatography with C30 Bonded-Phase Column; Journal of AOAC International; 2002; 85; 3 |
| Vitamin K2 (Menachinone) (VITK2) | 0 µg | Logische Null |
| Vitamin B1 (Thiamin) (THIA) | 0,1108 mg | Analyse |
| Vitamin B2 (Riboflavin) (RIBF) | 0,014 mg | Analyse |
| Niacin-Äquivalent (NIAEQ) | 0,367 mg | Formelberechnung |
| Niacin (NIA) | 0,2 mg | Literatur · Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Pantothensäure (PANTAC) | 0,27 mg | Literatur · Health, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Vitamin B6 (VITB6) | 167,6 µg | Analyse |
| Biotin (BIOT) | 0,3 µg | Literatur · Health, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Folat-Äquivalent (FOL) | 22 µg | Formelberechnung |
| Folat (FOLFD) | 22 µg | Aggregation · Converted value from: Yon M.,Hyun T.H.; Folate content of foods commonly consumed in Korea measured after trienzyme extraction; Nutrition Research; 2003; 23#Konings, E. J. M., et al.; Folate intake of the Dutch population according to newly established liquid chromatography data for foods; American Journal of Clinical Nutrition; 2001; 73#Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Hefni, M., et al.; Folate content in foods commonly consumed in Egypt.; Food Chemistry; 2010; 121; 2#Fajardo, V., et al.; Folate content in fresh-cut vegetable packed products by 96-well microtiter plate microbiological assay.; Food Chemistry; 2015; 169#Müller H.; Bestimmung der Folsäure-Gehalte von Gemüse und Obst mit Hilfe der Hochleistungsflüssigchromatographie (HPLC); Z Lebensm Unters Forsch; 1993; 196#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#Freisleben, A.; Schieberle, P.; Rychlik, M.; Specific and sensitive quantification of folate vitamers in foods by stable isotope dilution assays using high-performance liquid chromatography-tandem mass spectrometry; Analytical and Bioanalytical Chemistry; 2003; 376#Rychlik,M.; Revised folate content of foods determined by stable isotope dilution assays; Journal of Food Composition and Analysis; 2004; 17 |
| Folsäure, synthetisch (FOLAC) | 0 µg | Logische Null |
| Vitamin B12 (Cobalamine) (VITB12) | 0 µg | Logische Null |
| Vitamin C (VITC) | 3,22 mg | Analyse |
| Salz (Natriumchlorid) (NACL) | 0,0568 g | Formelberechnung |
| Natrium (NA) | 22,7 mg | Analyse |
| Chlorid (CLD) | 58 mg | Nährstoffdatenbank · Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
| Kalium (K) | 355,1 mg | Analyse |
| Calcium (CA) | 21,1 mg | Analyse |
| Magnesium (MG) | 12 mg | Analyse |
| Phosphor (P) | 35,9 mg | Analyse |
| Schwefel (S) | - mg | - |
| Eisen (FE) | 0,3553 mg | Analyse |
| Zink (ZN) | 0,25581 mg | Analyse |
| Iodid (ID) | 3,1 µg | Analyse |
| Kupfer (CU) | 55,43 µg | Analyse |
| Mangan (MN) | 96,78 µg | Analyse |
| Fluorid (FD) | 19 µg | Nährstoffdatenbank · Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
| Chrom (CR) | 1 µg | Aggregation · Converted value from: BVL; Lebensmittel Monitoring 2008; 2008#Converted value from: BVL; Lebensmittel Monitoring 2017; 2017#Converted value from: BVL; Lebensmittel Monitoring 2011; 2011#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 |
| Molybdän (MO) | - µg | - |
| Essigsäure (ACEAC) | - g | - |
| Zitronensäure (CITAC) | 0,063 g | Literatur · Herrmann K.; Die Säuren der Gemüsearten; Ernährungs-Umschau; 1989; 36; 6 |
| Milchsäure (LACAC) | 0 g | Logische Null |
| Äpfelsäure (MALAC) | 0,362 g | Literatur · Herrmann K.; Die Säuren der Gemüsearten; Ernährungs-Umschau; 1989; 36; 6 |
| Weinsäure (TARAC) | 0,003 g | Literatur · Herrmann K.; Die Säuren der Gemüsearten; Ernährungs-Umschau; 1989; 36; 6 |
| Zuckeralkohole, gesamt (POLYL) | 0 g | Formelberechnung |
| Mannit (MANTL) | <LOD g | Literatur · Muir, J. G., et al.; Measurement of short-chain carbohydrates in common australian vegetables and fruits by high-performance liquid chromatography (HPLC); Journal of Agricultural and Food Chemistry; 2009; 57; 2 |
| Sorbit (SORTL) | <LOD g | Literatur · Muir, J. G., et al.; Measurement of short-chain carbohydrates in common australian vegetables and fruits by high-performance liquid chromatography (HPLC); Journal of Agricultural and Food Chemistry; 2009; 57; 2 |
| Xylit (XYLTL) | - g | - |
| Monosaccharide, gesamt (MNSAC) | 1,52 g | Formelberechnung |
| Glucose (GLUS) | 0,77 g | Analyse |
| Fructose (FRUS) | 0,75 g | Analyse |
| Galactose (GALS) | - g | - |
| Disaccharide, gesamt (DISAC) | 4,85 g | Formelberechnung |
| Saccharose (SUCS) | 4,85 g | Analyse |
| Maltose (MALS) | 0 g | Aggregation · Li, B. W. and Andrews, K. W.; Individual sugars, soluble, and insoluble dietary fiber contents of 70 high consumption foods.; Journal of Food Composition and Analysis; 2002; 15#Health, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Lactose (LACS) | <LOD or <LOQ g | Literatur · Health, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Zucker (Mono- und Disaccharide), gesamt (SUGAR) | 6,37 g | Formelberechnung |
| Oligosaccharide, verfügbar (OLSAC) | - g | - |
| Stärke (Stärke, Glykogen, Dextrine) (STARCH) | 0,1012 g | Aggregation · Health, D. o; Nutrient analysis of fruit and vegetables; 2013#Svanberg, S. J. M.,Nyman, Emgl,Andersson, R.,Nilsson, T.; Effects of boiling and storage on dietary fibre and digestible carbohydrates in various cultivars of carrots.; Journal of the Science of Food and Agriculture; 1997; 73 |
| Ballaststoffe, niedermolekular (FIBLMW) | - g | - |
| Ballaststoffe, hochmolekular (FIBHMW) | 2,9 g | Analyse |
| Ballaststoffe, wasserunlöslich (FIBINS) | 1,5 g | Analyse |
| Ballaststoffe, wasserlöslich (FIBSOL) | 1,4 g | Analyse |
| Ballaststoffe, hochmolekular, wasserlöslich (FIBHMWS) | - g | - |
| Ballaststoffe, hochmolekular, wasserunlöslich (FIBHMWI) | - g | - |
| Fettsäuren, gesättigt, gesamt (FASAT) | 0,093 g | Formelberechnung |
| Fettsäure C4:0 (Buttersäure) (F4:0) | 0 g | Literatur · Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Fettsäure C6:0 (Capronsäure) (F6:0) | 0,00083 g | Literatur · Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Fettsäure C8:0 (Caprylsäure) (F8:0) | 0,0002 g | Literatur · Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Fettsäure C10:0 (Caprinsäure) (F10:0) | 0,0003 g | Literatur · Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Fettsäure C12:0 (Laurinsäure) (F12:0) | 0,00042 g | Literatur · Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Fettsäure C14:0 (Myristinsäure) (F14:0) | 0,00298 g | Literatur · Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Fettsäure C15:0 (Pentadecylsäure) (F15:0) | 0,0004 g | Literatur · Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Fettsäure C16:0 (Palmitinsäure) (F16:0) | 0,0587 g | Literatur · Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Fettsäure C17:0 (Margarinsäure) (F17:0) | 0,00097 g | Literatur · Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Fettsäure C18:0 (Stearinsäure) (F18:0) | 0,0263 g | Literatur · Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Fettsäure C20:0 (Arachinsäure) (F20:0) | 0,00083 g | Literatur · Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Fettsäure C22:0 (Behensäure) (F22:0) | 0,00069 g | Literatur · Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Fettsäure C24:0 (Lignocerinsäure) (F24:0) | 0,00037 g | Literatur · Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Fettsäure, einfach ungesättigt, gesamt (FAMS) | 0,1037 g | Formelberechnung |
| Fettsäure C14:1 n-5 cis (Myristoleinsäure) (F14:1CN5) | 0 g | Literatur · Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Fettsäure C16:1 n-7 cis (Palmitoleinsäure) (F16:1CN7) | 0,00478 g | Literatur · Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Fettsäure C18:1 n-7 cis (Vaccensäure) (F18:1CN7) | 0,0071 g | Literatur · Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Fettsäure C18:1 n-9 cis (Ölsäure) (F18:1CN9) | 0,0898 g | Literatur · Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Fettsäure C20:1 n-9 cis (Gondosäure) (F20:1CN9) | 0,0018 g | Literatur · Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Fettsäure C22:1 n-9 cis (Erucasäure) (F22:1CN9) | 0,0002 g | Literatur · Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Fettsäuren, mehrfach ungesättigt, gesamt (FAPU) | 0,0749 g | Formelberechnung |
| Fettsäuren, mehrfach ungesättigt n-3 (Omega-3), gesamt (FAPUN3) | 0,0054 g | Formelberechnung |
| Fettsäure C18:3 n-3 all-cis (Alpha-Linolensäure) (F18:3CN3) | 0,00517 g | Literatur · Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Fettsäure C18:4 n-3 all-cis (Stearidonsäure) (F18:4CN3) | 0 g | Literatur · Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Fettsäure C20:5 n-3 all-cis (Eicosapentaensäure) (F20:5CN3) | 0 g | Literatur · Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Fettsäure C22:5 n-3 all-cis (Docosapentaensäure) (F22:5CN3) | 0,0002 g | Literatur · Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Fettsäure C22:6 n-3 all-cis (Docosahexaensäure) (F22:6CN3) | 0 g | Literatur · Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Fettsäuren, mehrfach ungesättigt n-6 (Omega-6), gesamt (FAPUN6) | 0,0693 g | Formelberechnung |
| Fettsäure C18:2 n-6 cis, cis (Linolsäure) (F18:2CN6) | 0,0678 g | Literatur · Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Fettsäure C18:2 n-7 cis 9, trans 11 (konjugierte Linolsäure) (F18:2C9T11) | 0,0002 g | Literatur · Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Fettsäure C18:3 n-6 all-cis (Gamma-Linolensäure) (F18:3CN6) | 0 g | Literatur · Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Fettsäure C20:2 n-6 all-cis (Eicosadiensäure) (F20:2CN6) | 0,00089 g | Literatur · Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Fettsäure C20:3 n-6 all-cis (Dihomogamma-Linolensäure) (F20:3CN6) | 0 g | Literatur · Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Fettsäure C20:4 n-6 all-cis (Arachidonsäure) (F20:4CN6) | 0,0006 g | Literatur · Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Fettsäuren, sonstige (FAX) | 0,0125 g | Literatur · Converted value from: Health, D. o; Nutrient analysis of fruit and vegetables; 2013 |
| Cholesterin (CHORL) | 0 mg | Logische Null |
| Aminosäuren, unentbehrlich, gesamt (AAE9) | 0,272 g | Formelberechnung |
| Alanin (ALA) | - g | - |
| Arginin (ARG) | 0,041 g | Nährstoffdatenbank · Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
| Asparaginsäure, inklusive Asparagin (ASP) | - g | - |
| Cystein (CYSTE) | 0,013 g | Nährstoffdatenbank · Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
| Glutaminsäure, inklusive Glutamin (GLU) | - g | - |
| Glycin (GLY) | - g | - |
| Histidin (HIS) | 0,015 g | Nährstoffdatenbank · Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
| Isoleucin (ILE) | 0,043 g | Nährstoffdatenbank · Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
| Leucin (LEU) | 0,042 g | Nährstoffdatenbank · Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
| Lysin (LYS) | 0,047 g | Nährstoffdatenbank · Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
| Methionin (MET) | 0,008 g | Nährstoffdatenbank · Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
| Phenylalanin (PHE) | 0,031 g | Nährstoffdatenbank · Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
| Prolin (PRO) | - g | - |
| Serin (SER) | - g | - |
| Threonin (THR) | 0,036 g | Nährstoffdatenbank · Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
| Tryptophan (TRP) | 0,01 g | Nährstoffdatenbank · Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
| Tyrosin (TYR) | 0,016 g | Nährstoffdatenbank · Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
| Valin (VAL) | 0,04 g | Nährstoffdatenbank · Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7 |
| Stickstoff, gesamt (NT) | 0,134 g | Analyse |