1.0 2010-04-08 22:10:41 UTC 2019-11-26 03:08:21 UTC FDB013398 Nitrogen It is used as a propellant and aerating agent in foods At atmospheric pressure molecular nitrogen condenses (liquifies) at 77 K (?195.8 °C) and freezes at 63 K (?210.0 °C) into the beta hexagonal close-packed crystal allotropic form. Below 35.4 K (?237.6 °C) nitrogen assumes the alpha cubic crystal allotropic form. Liquid nitrogen, a fluid resembling water in appearance, but with 80.8% of the density (the density of liquid nitrogen at its boiling point is 0.808 g/mL), is a common cryogen.; Elemental nitrogen is a colorless, odorless, tasteless and mostly inert diatomic gas at standard conditions, constituting 78% by volume of Earth's atmosphere. Nitrogen occurs in all living organisms. It is a constituent element of amino acids and therefore of proteins and nucleic acids (DNA and RNA). Nitrogen is found in the chemical structure of almost all neurotransmitters and is a key component of alkaloids. Specific bacteria (e.g. Rhizobium trifolium) possess nitrogenase enzymes which can fix atmospheric nitrogen into a form (ammonium ion) which is chemically useful to higher organisms. Animals use nitrogen-containing amino acids from plant sources, as starting materials for all nitrogen-compound animal biochemistry, including the manufacture of proteins and nucleic acids. Animal metabolism of NO (nitric oxide) results in production of nitrite. Animal metabolism of nitrogen in proteins generally results in excretion of urea, while animal metabolism of nucleic acids results in excretion of urea and uric acid. The characteristic odor of animal flesh decay is caused by nitrogen-containing long-chain amines, such as putrescine and cadaverine. Decay of organisms and their waste products may produce small amounts of nitrate, but most decay eventually returns nitrogen content to the atmosphere, as molecular nitrogen. The circulation of nitrogen from the atmosphere through organics and then back to the atmosphere is commonly referred to as the nitrogen cycle.; Liquid nitrogen is a cryogenic liquid. At atmospheric pressure, it boils at ?195.8 °C. When insulated in proper containers such as Dewar flasks, it can be transported without much evaporative loss.[citation needed]; Molecular nitrogen (14N2) is largely transparent to infrared and visible radiation because it is a homonuclear molecule and thus has no dipole moment to couple to electromagnetic radiation at these wavelengths. Significant absorption occurs at extreme ultraviolet wavelengths, beginning around 100 nanometers. This is associated with electronic transitions in the molecule to states in which charge is not distributed evenly between nitrogen atoms. Nitrogen absorption leads to significant absorption of ultraviolet radiation in the Earth's upper atmosphere as well as in the atmospheres of other planetary bodies. For similar reasons, pure molecular nitrogen lasers typically emit light in the ultraviolet range.; Molecular nitrogen and nitrogen compounds have been detected in interstellar space by astronomers using the Far Ultraviolet Spectroscopic Explorer. Molecular nitrogen is a major constituent of the Saturnian moon Titan's thick atmosphere, and occurs in trace amounts in other planetary atmospheres.; Nitrogen (pronounced /?na?tr?d??n/) is a chemical element that has the symbol N and atomic number 7 and atomic mass 14.00674 u. Elemental nitrogen is a colorless, odorless, tasteless and mostly inert diatomic gas at standard conditions, constituting 78% by volume of Earth's atmosphere.; Nitrogen gas is an industrial gas produced by the fractional distillation of liquid air, or by mechanical means using gaseous air (i.e. pressurized reverse osmosis membrane or Pressure swing adsorption). Commercial nitrogen is often a byproduct of air-processing for industrial concentration of oxygen for steelmaking and other purposes. When supplied compressed in cylinders it is often referred to as OFN (oxygen-free nitrogen).; Nitrogen is a constituent of molecules in every major drug class in pharmacology and medicine. Nitrous oxide (N2O) was discovered early in the 19th century to be a partial anesthetic, though it was not used as a surgical anesthetic until later. Called "laughing gas", it was found capable of inducing a state of social disinhibition resembling drunkenness. Other notable nitrogen-containing drugs are drugs derived from plant alkaloids, such as morphine (there exist many alkaloids known to have pharmacological effects; in some cases they appear natural chemical defenses of plants against predation). Nitrogen containing drugs include all of the major classes of antibiotics, and organic nitrate drugs like nitroglycerin and nitroprusside which regulate blood pressure and heart action by mimicking the action of nitric oxide.; Nitrogen is a nonmetal, with an electronegativity of 3.04. It has five electrons in its outer shell and is therefore trivalent in most compounds. The triple bond in molecular nitrogen (N2) is the strongest in nature. The resulting difficulty of converting N2 into other compounds, and the ease (and associated high energy release) of converting nitrogen compounds into elemental N2, have dominated the role of nitrogen in both nature and human economic activities.; Nitrogen is an essential building block of amino and nucleic acids, essential to life on Earth.; Nitrogen is notable for the range of explosively unstable compounds that it can produce. Nitrogen triiodide NI3 is an extremely sensitive contact explosive. Nitrocellulose, produced by nitration of cellulose with nitric acid, is also known as guncotton. Nitroglycerin, made by nitration of glycerin, is the dangerously unstable explosive ingredient of dynamite. The comparatively stable, but more powerful explosive trinitrotoluene (TNT) is the standard explosive against which the power of nuclear explosions are measured.; Nitrogen is present in all living organisms, in proteins, nucleic acids and other molecules. It typically makes up around 4% of the dry weight of plant matter, and around 3% of the weight of the human body. It is a large component of animal waste (for example, guano), usually in the form of urea, uric acid, ammonium compounds and derivatives of these nitrogenous products, which are essential nutrients for all plants that are unable to fix atmospheric nitrogen.; Other classes of nitrogen anions (negatively charged ions) are the poisonous azides (N?3), which are linear and isoelectronic to carbon dioxide, but which bind to important iron-containing enzymes in the body in a manner more resembling cyanide. Another molecule of the same structure is the colorless and relatively inert anesthetic gas Nitrous oxide (dinitrogen monoxide, N2O), also known as laughing gas. This is one of a variety of nitrogen oxides that form a family often abbreviated as NOx. Nitric oxide (nitrogen monoxide, NO), is a natural free radical used in signal transduction in both plants and animals, for example in vasodilation by causing the smooth muscle of blood vessels to relax. The reddish and poisonous nitrogen dioxide NO2 contains an unpaired electron and is an important component of smog. Nitrogen molecules containing unpaired electrons show an understandable tendency to dimerize (thus pairing the electrons), and are generally highly reactive. The corresponding acids are nitrous HNO2 and nitric acid HNO3, with the corresponding salts called nitrites and nitrates.; Radioisotope 16N is the dominant radionuclide in the coolant of pressurized water reactors during normal operation. It is produced from 16O (in water) via (n,p) reaction. It has a short half-life of about 7.1 s, but during its decay back to 16O produces high-energy gamma radiation (5 to 7 MeV). Because of this, the access to the primary coolant piping must be restricted during reactor power operation. 16N is one of the main means used to immediately detect even small leaks from the primary coolant to the secondary steam cycle.; Rapid release of nitrogen gas into an enclosed space can displace oxygen, and therefore represents an asphyxiation hazard. This may happen with few warning symptoms, since the human carotid body is a relatively slow and a poor low-oxygen (hypoxia) sensing system. An example occurred shortly before the launch of the first Space Shuttle mission in 1981, when two technicians lost consciousness and died after they walked into a space located in the Shuttle's Mobile Launcher Platform that was pressurized with pure nitrogen as a precaution against fire. The technicians would have been able to exit the room if they had experienced early symptoms from nitrogen-breathing.; Soluble nitrate is an important limiting factor in the growth of certain bacteria in ocean waters[citation needed]. In many places in the world, artificial fertilizers applied to crop-lands to increase yields result in run-off delivery of soluble nitrogen to oceans at river mouths. This process can result in eutrophication of the water, as nitrogen-driven bacterial growth depletes water oxygen to the point that all higher organisms die. Well-known "dead zone" areas in the U.S. Gulf Coast and the Black Sea are due to this important polluting process.; The ability to combine or fix molecular nitrogen is a key feature of modern industrial chemistry, where nitrogen and natural gas are converted into ammonia via the Haber process. Ammonia, in turn, can be used directly (primarily as a fertilizer, and in the synthesis of nitrated fertilizers), or as a precursor of many other important materials including explosives, largely via the production of nitric acid by the Ostwald process.; The element nitrogen was discovered by Daniel Rutherford, a Scottish physician, in 1772. Nitrogen occurs in all living organisms. It is a constituent element of amino acids and thus of proteins, and of nucleic acids (DNA and RNA). It resides in the chemical structure of almost all neurotransmitters, and is a defining component of alkaloids, biological molecules produced by many organisms.; The higher oxides dinitrogen trioxide N2O3, dinitrogen tetroxide N2O4 and dinitrogen pentoxide N2O5, are fairly unstable and explosive, a consequence of the chemical stability of N2. N2O4 is one of the most important oxidizers of rocket fuels, used to oxidize hydrazine in the Titan rocket and in the recent NASA MESSENGER probe to Mercury. N2O4 is an intermediate in the manufacture of nitric acid HNO3, one of the few acids stronger than hydronium and a fairly strong oxidizing agent.; The organic and inorganic salts of nitric acid have been important historically as convenient stores of chemical energy. They include important compounds such as potassium nitrate (or saltpeter used in gunpowder) and ammonium nitrate, an important fertilizer and explosive (see ANFO). Various other nitrated organic compounds, such as nitroglycerin and trinitrotoluene, and nitrocellulose, are used as explosives and propellants for modern firearms. Nitric acid is used as an oxidizing agent in liquid fueled rockets. Hydrazine and hydrazine derivatives find use as rocket fuels and monopropellants. In most of these compounds, the basic instability and tendency to burn or explode is derived from the fact that nitrogen is present as an oxide, and not as the far more stable nitrogen molecule (N2) which is a product of the compounds' thermal decomposition. When nitrates burn or explode, the formation of the powerful triple bond in the N2 produces most of the energy of the reaction. Azote Diatomic nitrogen Diazyne Dinitrogen E941 Mol nitrogen Molecular nitrogen N#n N2 Nitrogen Nitrogen (JP15/NF) Nitrogen (liquified) Nitrogen (TN) Nitrogen gas Nitrogen molecule Nitrogen-14 Nitrogen-molecule Nitrogen, compressed [UN1066] [Nonflammable gas] Nitrogeno N2 28.0134 28.00614801 diazyne nitrogen 7727-37-9 N#N InChI=1S/N2/c1-2 IJGRMHOSHXDMSA-UHFFFAOYSA-N belongs to the class of inorganic compounds known as other non-metal nitrides. These are inorganic compounds of nitrogen where nitrogen has a formal oxidation state of -3, and the heaviest atom bonded to it belongs to the class of 'other non-metals'. Other non-metal nitrides Inorganic compounds Homogeneous non-metal compounds Other non-metal organides Other non-metal nitrides Inorganic nitrides Inorganic nitride Other non-metal nitride a non-metabolic compound diatomic nitrogen elemental molecule Liquid melting_point Mp -210° logp 0.31 ChemAxon iupac diazyne ChemAxon average_mass 28.0134 ChemAxon mono_mass 28.00614801 ChemAxon smiles N#N ChemAxon formula N2 ChemAxon inchi InChI=1S/N2/c1-2 ChemAxon inchikey IJGRMHOSHXDMSA-UHFFFAOYSA-N ChemAxon polar_surface_area 47.58 ChemAxon refractivity 26.23 ChemAxon polarizability 1.77 ChemAxon rotatable_bond_count 0 ChemAxon acceptor_count 2 ChemAxon donor_count 0 ChemAxon physiological_charge 0 ChemAxon formal_charge 0 ChemAxon Specdb::CMs 16976 Specdb::CMs 146987 Specdb::EiMs 1537 Specdb::MsIr 1230 Specdb::MsIr 1231 Specdb::MsMs 26156 Specdb::MsMs 26157 Specdb::MsMs 26158 Specdb::MsMs 32714 Specdb::MsMs 32715 Specdb::MsMs 32716 Specdb::MsMs 2881079 Specdb::MsMs 2881080 Specdb::MsMs 2881081 HMDB01371 17997 HDZ #<Reference:0x000055ce32714610> #<Reference:0x000055ce32714160> Adzuki bean Type 1 specific Vigna angularis 3914 1600.0 1600.0 1600.0 mg/100 g Agar Type 1 specific Eucheuma 31444 400.0 400.0 400.0 mg/100 g Alfalfa Type 1 specific Medicago sativa 3879 3100.0 5600.0 600.0 mg/100 g Allium Type 1 specific Allium 4678 425.0 1000.0 100.0 mg/100 g Almond Type 1 specific Prunus dulcis 3755 1467.001667 4000.0 0.255 mg/100 g American cranberry Type 1 specific Vaccinium macrocarpon 13750 282.5 282.5 282.5 mg/100 g Anatidae Type 1 specific Anatidae 8830 2800.0 3600.0 1800.0 mg/100 g Anchovy Type 1 specific Engraulidae 43062 2100.0 2100.0 2100.0 mg/100 g Anguilliformes Type 1 specific Anguilliformes 7933 3000.0 3100.0 2900.0 mg/100 g Apple Type 1 specific Malus pumila 283210 69.0 214.0 0.0 mg/100 g Apricot Type 1 specific Prunus armeniaca 36596 233.333333 500.0 100.0 mg/100 g Arabica coffee Type 1 specific Coffea arabica 13443 1364.285714 3100.0 0.0 mg/100 g Asparagus Type 1 specific Asparagus officinalis 4686 325.0 400.0 300.0 mg/100 g Atlantic halibut Type 1 specific Hippoglossus hippoglossus 8267 3300.0 3300.0 3300.0 mg/100 g Atlantic wolffish Type 1 specific Anarhichas lupus 8204 2600.0 2600.0 2600.0 mg/100 g Avocado Type 1 specific Persea americana 3435 300.0 300.0 300.0 mg/100 g Baby food Type 2 specific 1800.0 1800.0 1800.0 mg/100 g Bamboo shoots Type 1 specific Phyllostachys edulis 38705 466.666667 600.0 400.0 mg/100 g Barley Type 1 specific Hordeum vulgare 4513 1600.0 1600.0 1600.0 mg/100 g Beer Type 2 specific 33.333333 100.0 0.0 mg/100 g Bilberry Type 1 specific Vaccinium myrtillus 180763 100.0 100.0 100.0 mg/100 g Biscuit Type 2 specific 1100.0 1500.0 800.0 mg/100 g Bitter gourd Type 1 specific Momordica charantia 3673 3380.0 3380.0 3380.0 mg/100 g Black salsify Type 1 specific Scorzonera hispanica 114289 500.0 500.0 500.0 mg/100 g Black tea Type 1 1550.0 3100.0 0.0 mg/100 g Black walnut Type 1 specific Juglans nigra 16719 2700.0 2700.0 2700.0 mg/100 g Blackcurrant Type 1 specific Ribes nigrum 78511 221.458333 728.75 100.0 mg/100 g Blue whiting Type 1 specific Micromesistius poutassou 81636 2900.0 2900.0 2900.0 mg/100 g Brazil nut Type 1 specific Bertholletia excelsa 3645 2800.0 2800.0 2800.0 mg/100 g Breakfast cereal Type 2 specific 1833.333333 2600.0 900.0 mg/100 g Broccoli Type 1 specific Brassica oleracea var. italica 36774 425.04 800.0 0.16 mg/100 g Brussel sprouts Type 1 specific Brassica oleracea var. gemmifera 178616 675.0 800.0 500.0 mg/100 g Burbot Type 1 specific Lota lota 69944 2600.0 2600.0 2600.0 mg/100 g Butter Type 2 specific 100.0 100.0 100.0 mg/100 g Buttermilk Type 2 specific 500.0 500.0 500.0 mg/100 g Cabbage Type 1 specific Brassica oleracea var. capitata 3716 1980.0 1980.0 1980.0 mg/100 g Cantaloupe melon Type 1 Cucumis melo var. cantalupensis 0.03 0.03 0.03 mg/100 g Carp bream Type 1 specific Abramis brama 38527 2700.0 2700.0 2700.0 mg/100 g Carrot Type 1 specific Daucus carota ssp. sativus 79200 233.75625 1070.0 0.05 mg/100 g Casein Type 2 specific 13800.0 13800.0 13800.0 mg/100 g Cashew nut Type 1 specific Anacardium occidentale 171929 3050.0 3200.0 2900.0 mg/100 g Cassava Type 1 specific Manihot esculenta 3983 200.0 200.0 200.0 mg/100 g Catfish Type 1 specific Siluriformes 7995 2600.0 2600.0 2600.0 mg/100 g Cattle (Beef, Veal) Type 1 specific Bos taurus 9913 3087.234043 3600.0 2400.0 mg/100 g Cauliflower Type 1 specific Brassica oleracea var. botrytis 3715 300.0 500.0 0.0 mg/100 g Celeriac Type 1 specific Apium graveolens var. rapaceum 278110 300.0 300.0 300.0 mg/100 g Celery leaves Type 1 specific Apium graveolens var. secalinum 941588 300.0 300.0 300.0 mg/100 g Cetacea (Dolphin, Porpoise, Whale) Type 1 specific Cetacea 9721 3800.0 3800.0 3800.0 mg/100 g Chanterelle Type 1 specific Cantharellus cibarius 36066 500.0 500.0 500.0 mg/100 g Charr Type 1 specific Salvelinus 8033 4000.0 4700.0 3300.0 mg/100 g Chayote Type 1 specific Sechium edule 184140 100.0 100.0 100.0 mg/100 g Cheddar Cheese Type 2 Cheddar Cheese 0.32 0.32 0.32 mg/100 g Cheese Type 2 specific 3463.282049 6000.0 0.205 mg/100 g Cherimoya Type 1 specific Annona cherimola 49314 263.5 300.0 227.0 mg/100 g Chervil Type 1 specific Anthriscus cerefolium 40888 550.0 700.0 400.0 mg/100 g Chestnut Type 1 specific Castanea 21019 300.0 300.0 300.0 mg/100 g Chewing gum Type 2 specific 100.0 100.0 100.0 mg/100 g Chicken Type 1 specific Gallus gallus 9031 3060.008667 4500.0 0.13 mg/100 g Chickpea Type 1 specific Cicer arietinum 3827 3300.0 3300.0 3300.0 mg/100 g Chicory Type 1 specific Cichorium intybus 13427 200.0 200.0 200.0 mg/100 g Chinese cabbage Type 1 specific Brassica rapa 3711 200.0 200.0 200.0 mg/100 g Chives Type 1 specific Allium schoenoprasum 74900 400.0 400.0 400.0 mg/100 g Chocolate Type 2 specific 1140.0 1400.0 900.0 mg/100 g Chocolate spread Type 2 specific 1100.0 1100.0 1100.0 mg/100 g Cinnamon Type 1 specific Cinnamomum 13428 600.0 600.0 600.0 mg/100 g Clawed lobster Type 1 specific Nephropidae 6704 3033.333333 3100.0 3000.0 mg/100 g Cloudberry Type 1 specific Rubus chamaemorus 57936 1026.25 1026.25 1026.25 mg/100 g Clupeinae (Herring, Sardine, Sprat) Type 1 specific Clupeinae 7948 2256.0 3900.0 0.0 mg/100 g Cocoa bean Type 1 specific Theobroma cacao 3641 2280.0 2280.0 2280.0 mg/100 g Cocoa butter Type 2 specific 0.0 0.0 0.0 mg/100 g Cocoa powder Type 2 specific 2333.333333 3600.0 800.0 mg/100 g Coconut Type 1 specific Cocos nucifera 13894 422.0 1200.0 0.0 mg/100 g Coconut oil Type 2 0.0 0.0 0.0 mg/100 g Coffee Type 1 generic Coffea 13442 1266.666667 3100.0 0.0 mg/100 g Cold cut Type 2 specific 3425.0 3600.0 3200.0 mg/100 g Columbidae (Dove, Pigeon) Type 1 specific Columbidae 8930 3100.0 3200.0 3000.0 mg/100 g Common bean Type 1 specific Phaseolus vulgaris 3885 1214.444444 3400.0 200.0 mg/100 g Common buckwheat Type 1 specific Fagopyrum esculentum 3617 1500.0 2000.0 1100.0 mg/100 g Common cabbage Type 1 specific Brassica oleracea 3712 283.333333 700.0 100.0 mg/100 g Common dab Type 1 specific Limanda limanda 27771 2900.0 2900.0 2900.0 mg/100 g Common grape Type 1 specific Vitis vinifera 29760 416.0 416.0 416.0 mg/100 g Common hazelnut Type 1 specific Corylus avellana 13451 2550.0 2550.0 2550.0 mg/100 g Common ling Type 1 specific Molva molva 163112 3200.0 3200.0 3200.0 mg/100 g Common mushroom Type 1 specific Agaricus bisporus 5341 450.0 500.0 400.0 mg/100 g Common octopus Type 1 specific Octopus vulgaris 6645 2600.0 2600.0 2600.0 mg/100 g Common pea Type 1 specific Pisum sativum 3888 1658.333333 3500.0 500.0 mg/100 g Coriander Type 1 specific Coriandrum sativum 4047 1933.333333 3500.0 300.0 mg/100 g Corn Type 1 specific Zea mays 4577 811.111111 1500.0 0.0 mg/100 g Cottage cheese Type 2 0.37 0.37 0.37 mg/100 g Cottonseed Type 1 specific Gossypium 3633 0.0 0.0 0.0 mg/100 g Crab Type 1 specific Brachyura 6752 3533.333333 3700.0 3200.0 mg/100 g Cracker Type 2 specific 1700.0 1700.0 1700.0 mg/100 g Crayfish Type 1 specific Astacidea 6712 2300.0 2300.0 2300.0 mg/100 g Cream Type 2 specific 422.222222 500.0 300.0 mg/100 g Crisp bread Type 2 specific 1880.0 2300.0 1600.0 mg/100 g Cucumber Type 1 specific Cucumis sativus 3659 681.428571 4070.0 100.0 mg/100 g Cucurbita Type 1 specific Cucurbita 3660 150.0 200.0 100.0 mg/100 g Curry powder Type 2 specific 2000.0 2000.0 2000.0 mg/100 g Daikon radish Type 1 specific Raphanus sativus var. longipinnatus 41679 150.0 200.0 100.0 mg/100 g Dandelion Type 1 specific Taraxacum officinale 50225 500.0 500.0 500.0 mg/100 g Date Type 1 specific Phoenix dactylifera 42345 300.0 300.0 300.0 mg/100 g Dill Type 1 specific Anethum graveolens 40922 2301.666667 3200.0 600.0 mg/100 g Domestic pig Type 1 specific Sus scrofa domestica 9825 3063.580247 9300.0 1600.0 mg/100 g Dragée Type 2 specific 550.0 800.0 300.0 mg/100 g Dried milk Type 2 specific 5000.0 5700.0 4300.0 mg/100 g Dumpling Type 2 specific 900.0 900.0 900.0 mg/100 g Egg yolk Type 1 0.135 0.135 0.135 mg/100 g Eggplant Type 1 specific Solanum melongena 4111 327.5 782.5 0.0 mg/100 g Eggs Unknown generic 3335.723214 13000.0 0.125 mg/100 g Elderberry Type 1 specific Sambucus 4201 100.0 100.0 100.0 mg/100 g Endive Type 1 specific Cichorium endivia 114280 200.0 200.0 200.0 mg/100 g European plum Type 1 specific Prunus domestica 3758 349.333333 548.0 100.0 mg/100 g Fennel Type 1 specific Foeniculum vulgare 48038 1350.0 2500.0 200.0 mg/100 g Fig Type 1 specific Ficus carica 3494 250.03625 500.0 0.145 mg/100 g Fish oil Type 1 0.0 0.0 0.0 mg/100 g Flatfish Type 1 specific Pleuronectiformes 8252 2900.0 2900.0 2900.0 mg/100 g Flaxseed Type 1 specific Linum usitatissimum 4006 2000.0 4000.0 0.0 mg/100 g French plantain Type 1 specific Musa X paradisiaca 89151 200.0 200.0 200.0 mg/100 g Fruit gum Type 2 specific 1100.0 1100.0 1100.0 mg/100 g Fruit juice Type 2 specific 0.0 0.0 0.0 mg/100 g Fruit preserve Type 2 specific 66.666667 100.0 0.0 mg/100 g Gadiformes Type 1 specific Gadiformes 8043 2600.0 2600.0 2600.0 mg/100 g Gadus (Common cod) Type 1 specific Gadus 8048 2407.142857 4300.0 0.0 mg/100 g Garden cress Type 1 specific Lepidium sativum 33125 400.0 400.0 400.0 mg/100 g Garden onion Type 1 specific Allium cepa 4679 969.5 969.5 969.5 mg/100 g Garden rhubarb Type 1 specific Rheum rhabarbarum 3621 451.666667 1155.0 100.0 mg/100 g Garden tomato Type 1 specific Solanum lycopersicum 4081 488.890556 2300.0 0.015 mg/100 g Garden tomato (var.) Type 1 specific Solanum lycopersicum var. lycopersicum 397755 1277.171667 2600.0 0.015 mg/100 g Garfish Type 1 specific Belone belone 129037 3400.0 3400.0 3400.0 mg/100 g Garlic Type 1 specific Allium sativum 4682 1850.0 2700.0 1000.0 mg/100 g Gelatin Type 2 specific 13900.0 13900.0 13900.0 mg/100 g Gelatin dessert Type 2 specific 0.0 0.0 0.0 mg/100 g Ginger Type 1 specific Zingiber officinale 94328 1161.0 2022.0 300.0 mg/100 g Globe artichoke Type 1 specific Cynara scolymus 59895 500.0 500.0 500.0 mg/100 g Gooseberry Type 1 specific Ribes uva-crispa 135518 452.5 805.0 100.0 mg/100 g Grape Type 1 specific Vitis 3603 200.0 600.0 0.0 mg/100 g Grape wine Type 2 specific 0.0 0.0 0.0 mg/100 g Grapefruit Type 1 specific Citrus X paradisi 37656 50.0 100.0 0.0 mg/100 g Green bean Type 1 specific Phaseolus vulgaris 3885 0.035 0.035 0.035 mg/100 g Green bell pepper Type 1 specific Capsicum annuum 4072 1261.5 1261.5 1261.5 mg/100 g Green tea Type 1 1550.0 3100.0 0.0 mg/100 g Greenland halibut/turbot Type 1 specific Reinhardtius hippoglossoides 111784 2133.333333 2400.0 2000.0 mg/100 g Groundcherry Type 1 specific Physalis 24663 100.0 100.0 100.0 mg/100 g Guava Type 1 specific Psidium guajava 120290 100.0 100.0 100.0 mg/100 g Haddock Type 1 specific Melanogrammus aeglefinus 8056 1750.11125 4000.0 0.0 mg/100 g Hard wheat Type 1 specific Triticum durum 4567 0.0 0.0 0.0 mg/100 g Hazelnut Type 1 specific Corylus 13450 2800.0 2800.0 2800.0 mg/100 g Herbal tea Type 1 1550.0 3100.0 0.0 mg/100 g Horseradish Type 1 specific Armoracia rusticana 3704 1217.683333 2353.05 100.0 mg/100 g Hot chocolate Type 2 specific 600.0 600.0 600.0 mg/100 g Ice cream Type 2 specific 670.0 1400.0 500.0 mg/100 g Jerusalem artichoke Type 1 specific Helianthus tuberosus 4233 300.0 300.0 300.0 mg/100 g Kale Type 1 specific Brassica napus var. pabularia 233.375 400.0 0.125 mg/100 g Kefir Type 2 specific 500.0 500.0 500.0 mg/100 g Ketchup Type 2 specific 400.0 500.0 300.0 mg/100 g Kiwi Type 1 specific Actinidia chinensis 3625 100.02 200.0 0.04 mg/100 g Kohlrabi Type 1 specific Brassica oleracea var. gongylodes 109379 300.0 300.0 300.0 mg/100 g Kombu Type 1 specific Saccharina japonica 88149 1300.0 1300.0 1300.0 mg/100 g Kumquat Type 1 specific Fortunella 2706 200.0 200.0 200.0 mg/100 g Lake trout Type 1 specific Salvelinus namaycush 8040 3100.0 3100.0 3100.0 mg/100 g Lard Type 2 specific 0.0 0.0 0.0 mg/100 g Leavening agent Type 2 specific 3050.0 5700.0 800.0 mg/100 g Leek Type 1 specific Allium porrum 300.0 300.0 300.0 mg/100 g Lemon Type 1 specific Citrus limon 2708 133.333333 200.0 100.0 mg/100 g Lemon sole Type 1 specific Microstomus kitt 106175 2850.0 3000.0 2700.0 mg/100 g Lentils Type 1 generic Lens culinaris 3864 3500.0 4400.0 1400.0 mg/100 g Lettuce Type 1 specific Lactuca sativa 4236 601.6725 2810.0 0.035 mg/100 g Lichee Type 1 specific Litchi chinensis 151069 100.0 100.0 100.0 mg/100 g Lime Type 1 specific Citrus aurantiifolia 159033 100.0 100.0 100.0 mg/100 g Lingonberry Type 1 specific Vaccinium vitis-idaea 180772 50.0 100.0 0.0 mg/100 g Liquor Type 2 specific 137.5 700.0 0.0 mg/100 g Liquorice Type 2 specific 575.0 700.0 400.0 mg/100 g Loganberry Type 1 specific Rubus loganobaccus 200.0 200.0 200.0 mg/100 g Loquat Type 1 specific Eriobotrya japonica 32224 1350.0 2600.0 100.0 mg/100 g Lumpsucker Type 1 specific Cyclopteridae 8101 2200.0 2800.0 1600.0 mg/100 g Malus (Crab apple) Type 1 specific Malus 3749 100.0 100.0 100.0 mg/100 g Mandarin orange (Clementine, Tangerine) Type 1 specific Citrus reticulata 85571 311.25 733.75 100.0 mg/100 g Mango Type 1 specific Mangifera indica 29780 100.0 100.0 100.0 mg/100 g Margarine Type 2 specific 83.333333 100.0 0.0 mg/100 g Margarine-like spread Type 2 specific 100.0 100.0 100.0 mg/100 g Marine mussel Type 1 specific Mytilidae 6547 2800.0 3800.0 1900.0 mg/100 g Marshmallow Type 2 specific 800.0 800.0 800.0 mg/100 g Marzipan Type 2 specific 1450.0 2100.0 800.0 mg/100 g Meat bouillon Type 2 specific 2360.0 6300.0 0.0 mg/100 g Meatball Type 2 specific 1400.0 1700.0 1100.0 mg/100 g Meringue Type 2 specific 700.0 700.0 700.0 mg/100 g Milk (Cow) Type 2 specific 525.0 600.0 500.0 mg/100 g Milk (Human) Type 2 specific 233.333333 300.0 200.0 mg/100 g Milk (Other mammals) Type 2 specific 600.0 600.0 600.0 mg/100 g Millet Type 1 specific Panicum miliaceum 4540 2000.0 2100.0 1900.0 mg/100 g Miso Type 2 specific 1700.0 1700.0 1700.0 mg/100 g Mountain hare Type 1 specific Lepus timidus 62621 3500.0 3500.0 3500.0 mg/100 g Mozzarella cheese Type 2 0.365 0.365 0.365 mg/100 g Mung bean Type 1 specific Vigna radiata 157791 2150.0 3800.0 500.0 mg/100 g Muskmelon Type 1 specific Cucumis melo 3656 75.0 100.0 0.0 mg/100 g Mustard Type 2 specific 850.0 900.0 800.0 mg/100 g Nanking cherry Type 1 specific Prunus tomentosa 105667 78.87 78.87 78.87 mg/100 g Nectarine Type 1 specific Prunus persica var. nucipersica 323851 100.0175 200.0 0.035 mg/100 g Northern pike Type 1 specific Esox lucius 8010 3000.0 3000.0 3000.0 mg/100 g Norway haddock Type 1 specific Sebastes viviparus 394708 1600.2225 3200.0 0.445 mg/100 g Norway lobster Type 1 specific Nephrops norvegicus 6829 3100.0 3100.0 3100.0 mg/100 g Norway pout Type 1 specific Trisopterus esmarkii 80723 3000.0 3000.0 3000.0 mg/100 g Nutmeg Type 1 specific Myristica fragrans 51089 900.0 900.0 900.0 mg/100 g Oat Type 1 specific Avena sativa 4498 2250.0 2300.0 2200.0 mg/100 g Oil palm Type 1 specific Elaeis 51952 0.0 0.0 0.0 mg/100 g Okra Type 1 specific Abelmoschus esculentus 455045 300.0 300.0 300.0 mg/100 g Olive Type 1 specific Olea europaea 4146 160.004 400.0 0.0 mg/100 g Orange bell pepper Type 1 specific Capsicum annuum 4072 1261.5 1261.5 1261.5 mg/100 g Other alcoholic beverage Type 2 specific 0.0 0.0 0.0 mg/100 g Other animal fat Type 2 specific 400.0 800.0 0.0 mg/100 g Other bread Type 2 specific 1433.333333 1600.0 1200.0 mg/100 g Other bread product Type 2 specific 1450.0 1900.0 1000.0 mg/100 g Other candy Type 2 specific 225.0 700.0 0.0 mg/100 g Other dish Type 2 specific 1433.333333 1600.0 1300.0 mg/100 g Other fermented milk Type 2 specific 550.0 600.0 500.0 mg/100 g Other fish product Type 2 specific 0.0 0.0 0.0 mg/100 g Other frozen dessert Type 2 specific 50.0 100.0 0.0 mg/100 g Other fruit product Type 2 specific 400.0 400.0 400.0 mg/100 g Other snack food Type 2 specific 1100.0 1400.0 700.0 mg/100 g Oyster mushroom Type 1 specific Pleurotus ostreatus 5322 1200.0 1200.0 1200.0 mg/100 g Pacific ocean perch Type 1 specific Sebastes alutus 72055 3100.0 3100.0 3100.0 mg/100 g Pak choy Type 1 specific Brassica rapa var. chinensis 93385 200.0 200.0 200.0 mg/100 g Papaya Type 1 specific Carica papaya 3649 100.0 100.0 100.0 mg/100 g Parmesan cheese Type 2 1.91 1.91 1.91 mg/100 g Parsley Type 1 specific Petroselinum crispum 4043 1093.333333 2280.0 400.0 mg/100 g Parsnip Type 1 specific Pastinaca sativa 4041 1054.0 1808.0 300.0 mg/100 g Passion fruit Type 1 specific Passiflora edulis 78168 272.0 400.0 144.0 mg/100 g Pasta Type 2 specific 1800.0 2300.0 900.0 mg/100 g Pastry Type 2 specific 927.272727 1600.0 400.0 mg/100 g Pate Type 2 specific 2100.0 2100.0 2100.0 mg/100 g Peach Type 1 specific Prunus persica 3760 364.753 800.0 0.015 mg/100 g Peach (var.) Type 1 specific Prunus persica var. persica 323852 0.015 0.015 0.015 mg/100 g Peanut Type 1 specific Arachis hypogaea 3818 3500.0 4800.0 0.0 mg/100 g Pear Type 1 specific Pyrus communis 23211 68.50625 174.0 0.0 mg/100 g Pecan nut Type 1 specific Carya illinoinensis 32201 1733.333333 1800.0 1700.0 mg/100 g Pepper Type 1 specific Capsicum annuum 4072 495.1875 1700.0 100.0 mg/100 g Pepper (Spice) Type 1 specific Piper nigrum 13216 1800.0 1800.0 1800.0 mg/100 g Perciformes Type 1 specific Perciformes 8111 2900.0 2900.0 2900.0 mg/100 g Persimmon Type 1 specific Diospyros 13492 100.0 100.0 100.0 mg/100 g Pikeperch Type 1 specific Sander lucioperca 283035 3100.0 3100.0 3100.0 mg/100 g Pine nut Type 1 specific Pinus 3337 2600.0 2600.0 2600.0 mg/100 g Pineapple Type 1 specific Ananas comosus 4615 76.0 100.0 0.0 mg/100 g Pistachio Type 1 specific Pistacia vera 55513 3950.0 4000.0 3900.0 mg/100 g Pizza Type 2 specific 1333.333333 1400.0 1200.0 mg/100 g Pleuronectidae (Dab, Halibut, Plaice) Type 1 specific Pleuronectidae 8256 2400.0 2900.0 1900.0 mg/100 g Pollock Type 1 specific Pollachius 8059 2375.1975 3300.0 0.79 mg/100 g Pomegranate Type 1 specific Punica granatum 22663 200.0 200.0 200.0 mg/100 g Poppy Type 1 specific Papaver 3468 2900.0 2900.0 2900.0 mg/100 g Potato Type 1 specific Solanum tuberosum 4113 778.181818 1700.0 0.0 mg/100 g Prickly pear Type 1 specific Opuntia 106975 100.0 100.0 100.0 mg/100 g Prunus (Cherry, Plum) Type 1 specific Prunus 3754 150.0 200.0 100.0 mg/100 g Quince Type 1 specific Cydonia oblonga 36610 100.0 100.0 100.0 mg/100 g Rabbit Type 1 specific Leporidae 9979 3600.0 3600.0 3600.0 mg/100 g Radish Type 1 specific Raphanus sativus 3726 2028.5 2028.5 2028.5 mg/100 g Rainbow trout Type 1 specific Oncorhynchus mykiss 8022 3050.0 3200.0 2900.0 mg/100 g Rape Type 1 specific Brassica napus var. napus 138011 0.0 0.0 0.0 mg/100 g Red beetroot Type 1 specific Beta vulgaris var. rubra 630.375 1921.5 100.0 mg/100 g Red bell pepper Type 1 specific Capsicum annuum 4072 1261.5 1261.5 1261.5 mg/100 g Red tea Type 1 1550.0 3100.0 0.0 mg/100 g Redcurrant Type 1 specific Ribes rubrum 175228 296.0 1080.0 0.0 mg/100 g Remoulade Type 2 specific 150.0 200.0 100.0 mg/100 g Rice Type 1 specific Oryza sativa 4530 1100.018333 2200.0 0.165 mg/100 g Robusta coffee Type 1 specific Coffea canephora 49390 1266.666667 3100.0 0.0 mg/100 g Rock ptarmigan Type 1 specific Lagopus muta 64668 3800.0 3800.0 3800.0 mg/100 g Rose hip Type 1 specific Rosa 3764 266.666667 700.0 0.0 mg/100 g Roselle Type 1 specific Hibiscus sabdariffa 183260 3290.0 3290.0 3290.0 mg/100 g Rubus (Blackberry, Raspberry) Type 1 specific Rubus 23216 157.142857 200.0 100.0 mg/100 g Rye Type 1 specific Secale cereale 4550 1460.0 1700.0 1100.0 mg/100 g Rye bread Type 2 specific 1177.787778 1600.0 0.18 mg/100 g Safflower Type 1 specific Carthamus tinctorius 4222 0.0 0.0 0.0 mg/100 g Saffron Type 1 specific Crocus sativus 82528 2325.0 2325.0 2325.0 mg/100 g Salad dressing Type 2 specific 200.0 800.0 0.0 mg/100 g Salmonidae (Salmon, Trout) Type 1 specific Salmonidae 8015 3636.0 4980.0 3200.0 mg/100 g Salt Type 2 specific 0.0 0.0 0.0 mg/100 g Sauce Type 2 specific 166.666667 300.0 0.0 mg/100 g Sausage Type 2 specific 2061.764706 3200.0 1600.0 mg/100 g Savoy cabbage Type 1 specific Brassica oleracea var. sabauda 1216010 300.0 300.0 300.0 mg/100 g Scombridae (Bonito, Mackerel, Tuna) Type 1 specific Scombridae 8224 2850.0 3200.0 2300.0 mg/100 g Semolina Type 2 specific 1600.0 1600.0 1600.0 mg/100 g Sesame Type 1 specific Sesamum orientale 4182 2466.666667 4100.0 0.0 mg/100 g Sheep (Mutton, Lamb) Type 1 specific Ovis aries 9940 2688.888889 3200.0 2300.0 mg/100 g Sherry Type 2 specific 0.0 0.0 0.0 mg/100 g Shrimp Type 1 specific Caridea 6694 3033.333333 3800.0 2600.0 mg/100 g Snail Type 1 specific Gastropoda 6448 2600.0 2600.0 2600.0 mg/100 g Soft drink Type 2 specific 0.0 0.0 0.0 mg/100 g Sorrel Type 1 specific Rumex acetosa 41241 300.0 300.0 300.0 mg/100 g Soup Type 2 specific 300.0 300.0 300.0 mg/100 g Soursop Type 1 specific Annona muricata 13337 270.0 270.0 270.0 mg/100 g Soy bean Type 1 specific Glycine max 3847 2300.0 6500.0 0.0 mg/100 g Soy milk Type 2 specific 500.0 500.0 500.0 mg/100 g Soy sauce Type 2 specific 1000.0 1000.0 1000.0 mg/100 g Spinach Type 1 specific Spinacia oleracea 3562 1048.333333 2445.0 300.0 mg/100 g Spiny dogfish Type 1 specific Squalus acanthias 7797 3100.0 3100.0 3100.0 mg/100 g Spirit Type 2 specific 0.0 0.0 0.0 mg/100 g Star fruit Type 1 specific Averrhoa carambola 28974 675.0 1150.0 200.0 mg/100 g Strawberry Type 1 specific Fragaria X ananassa 3747 87.5 100.0 0.0 mg/100 g Sturgeon Type 1 specific Acipenseridae 7900 1800.0 2100.0 1500.0 mg/100 g Sugar Type 2 specific 33.333333 100.0 0.0 mg/100 g Sugar apple Type 1 specific Annona squamosa 301693 3600.0 3600.0 3600.0 mg/100 g Sugar substitute Type 2 specific 0.0 0.0 0.0 mg/100 g Sunflower Type 1 specific Helianthus annuus 4232 1600.0 3200.0 0.0 mg/100 g Swede Type 1 specific Brassica napus 3708 200.0 200.0 200.0 mg/100 g Sweet orange Type 1 specific Citrus sinensis 2711 223.456 717.25 0.03 mg/100 g Sweet potato Type 1 specific Ipomoea batatas 4120 233.333333 300.0 200.0 mg/100 g Swiss chard Type 1 specific Beta vulgaris ssp. cicla 1527200 300.0 300.0 300.0 mg/100 g Swiss cheese Type 2 0.205 0.205 0.205 mg/100 g Syrup Type 2 specific 0.0 0.0 0.0 mg/100 g Tallow Type 2 specific 2333.333333 3200.0 800.0 mg/100 g Tamarind Type 1 specific Tamarindus indica 58860 400.0 400.0 400.0 mg/100 g Tea Type 1 specific Camellia sinensis 4442 1100.0 3100.0 0.0 mg/100 g Thistle Type 1 specific Cirsium 41549 0.0 0.0 0.0 mg/100 g Thunnus Type 1 specific Thunnus 8234 3800.0 4400.0 2800.0 mg/100 g Toffee Type 2 specific 300.0 300.0 300.0 mg/100 g Tofu Type 2 specific 1200.0 1200.0 1200.0 mg/100 g True frog Type 1 specific Ranidae 8397 2600.0 2600.0 2600.0 mg/100 g True seal Type 1 specific Phocidae 9709 3700.0 3700.0 3700.0 mg/100 g Turbot Type 1 specific Scophthalmus maximus 52904 2600.0 2600.0 2600.0 mg/100 g Turkey Type 1 specific Meleagris gallopavo 9103 3425.0 3600.0 3200.0 mg/100 g Turnip Type 1 specific Brassica rapa var. rapa 51350 100.0 100.0 100.0 mg/100 g Unclassified food or beverage Type 2 specific 233.333333 700.0 0.0 mg/100 g Vaccinium (Blueberry, Cranberry, Huckleberry) Type 1 specific Vaccinium 13749 100.0 100.0 100.0 mg/100 g Vegetable juice Type 2 specific 300.0 300.0 300.0 mg/100 g Vermouth Type 2 specific 0.0 0.0 0.0 mg/100 g Walnut Type 1 specific Juglans 16718 0.0 0.0 0.0 mg/100 g Water Type 2 specific 0.0 0.0 0.0 mg/100 g Watercress Type 1 specific Rorippa nasturtium-aquaticum 135518 300.0 300.0 300.0 mg/100 g Watermelon Type 1 specific Citrullus lanatus 3654 100.0 100.0 100.0 mg/100 g Wheat Type 1 specific Triticum 4564 1928.571429 4800.0 0.0 mg/100 g Wheat bread Type 2 specific 1490.526316 1720.0 1300.0 mg/100 g Whey Type 2 specific 1500.0 2400.0 100.0 mg/100 g Whisky Type 2 specific 0.0 0.0 0.0 mg/100 g White bread Type 1 800.2 1600.0 0.4 mg/100 g White cabbage Type 1 specific Brassica oleracea L. var. capitata L. f. alba DC. 1980.0 1980.0 1980.0 mg/100 g Whitefish Type 1 specific Coregonus 27772 3500.0 3500.0 3500.0 mg/100 g Whiting Type 1 specific Merlangius merlangus 8058 2900.0 2900.0 2900.0 mg/100 g Wild carrot Type 1 specific Daucus carota 4039 535.025 1070.0 0.05 mg/100 g Wild celery Type 1 specific Apium graveolens 4045 577.25 1054.5 100.0 mg/100 g Yam Type 1 specific Dioscorea 4672 200.0 200.0 200.0 mg/100 g Yellow bell pepper Type 1 specific Capsicum annuum 4072 1261.5 1261.5 1261.5 mg/100 g Ymer Type 2 specific 1000.0 1000.0 1000.0 mg/100 g Yogurt Type 2 specific 407.0 600.0 0.0 mg/100 g