Internet Archive...UNITEDSTATESDEPARTMENTOFAGRICULTURE CIRCULARNO.50 WASHINGTON,D.C. DECEMBER,1928 PROXIMATECOMPOSITIONOFFRESHFRUITS ByCharlotteChatfield

Historic, archived document

Do not assume content reflects current

scientific knowledge, policies, or practices

UNITED STATES DEPARTMENT OF AGRICULTURECIRCULAR No. 50

Washington, d. c. Silas "been rev. | December, 1928

--see revved..binders atend of file. 1

PROXIMATE COMPOSITION OF

FRESH FRUITS

By

CHARLOTTE CHATFIELDAssociate Specialist in Foods and Nutrition

and

laura 1. MclaughlinFormerly Nutrition Chemist, Division of Foods and Nutrition

Bureau of Home Economics

UNITED STATESGOVERNMENT PRINTING OFFICE

WASHINGTON1928

UNITED STATES DEPARTMENT OF AGRICULTURE

CIRCULAR NO. 50

WASHINGTON, D. C. DECEMBER, 1928

PROXIMATE COMPOSITION OF FRESH FRUITS

By Charlotte Chatfield, Associate Specialist in Foods and Nutrition, andLaura I. McLaughlin, formerly Nutrition Chemist, Division of Foods andNutrition, Bureau of Home Economics

CONTENTS

Page

Introduction 1Definition of terms.. 2

Refuse and edible portion 2Averages and variations 3Water 3Protein, fat, and ash 3Total carbohydrates 3

PageDefinition of terms—Continued.

Fiber 3Sugars 3Acid 4Fuel value 4

Accuracy and limitations of the figures 4

INTRODUCTION

Need for reliable information on the proximate composition of foodshas increased since the last revision of Atwater and Bryant's bulletin. 1

Analyses made before 1900 still form the basis for almost all dietarycalculations on the protein, fat, and carbohydrates of foods, and therehas been a growing demand recently for new summary tables.Proximate analyses of fruits since 1900 have supplemented to a

considerable extent the data in Atwater and Bryant's compilation,providing figures on several fruits not included in their list, and con-firming or modifying the earlier results. In the present study dataon fresh fruits have been brought together from a large number ofsources, published and unpublished, too many to enumerate. Mostof the figures represented in the earlier summary have been included.Many of the unpublished data have been contributed by the labor-atories of this department, particularly those in the Bureau of PlantIndustry, the Bureau of Chemistry and Soils, and the Food, Drug,and Insecticide Administration. Other material has been suppliedby the various agricultural experiment stations and colleges and byindividuals.

As the figures are intended to represent the composition of the fruitsas they are eaten, data from analyses of normally ripened and marketfruits have been combined. No analyses of fruits have been includedunless the report stated or clearly implied that the fruit was mature orin good marketable condition. Fruit juices are the fresh pressedjuices from sound fruits, and are unsweetened and undiluted.Data were taken only from sources that were considered reliable,

and the figures were examined for evidences of error in the resultsreported. Most of the later analyses that have been chosen weremade according to the methods of the Association of Official AgrL

1 Atwater, W. 0., and Bryant, A. P. the chemical composition of American food materials.U. S. Dept. Agr., Off. Expt. Stas., Bui. 28, 87 p., illus. 1899. (Revised ed. Reprinted 1906.)

8900°—28 1

I CIRCULAR 50, U. S. DEPARTMENT OF AGRICULTURE

cultural Chemists.2 In many cases the records, however, were notdefinite about the analytical methods, and in others variations fromthe official procedure have been described. Such data have beenincluded if the indications were that the results were comparableand of sufficient accuracy for the present purpose.

Fruits are grouped in various ways, for the most part accordingto species. The Bureau of Plant Industry has given much helpfuladvice in this classification. The data on some fruits were not suf-ficient to permit of distinction within the genus. In the case of others,the data lent themselves to varietal, type, or geographic classification.Such groupings were used if it appeared that the differences betweengroups were significant. In still other cases such classes as red andblack raspberries were reported separately, although it was doubtfulwhether any significance should be attached to the differences.

DEFINITION OF TERMSREFUSE AND EDIBLE PORTION

For each fruit the "refuse" is defined according to the part rep-resented, so far as this could be determined from the records. Thebasis of selection of these figures was similar to that used by Atwaterand Bryant. 3 An effort was made to exclude data that representedany considerable loss from spoilage in addition to the normal refuse,but many of the records were not definite on this point. Percentagesof refuse are expressed in terms of the fruit "as purchased."

All of the data on chemical constituents refer to the "edibleportion." The values in the line designated as A. P. refer only tothe constituents of the edible part, but are calculated as percentagesof the "as purchased" weight.The part of the fruit that was analyzed and here reported as

edible can be inferred usually by the definition of refuse, but thereare certain discrepancies on this point. In apples, for example,the chemical sample of the edible portion was not peeled in all cases.It included skins in some studies; from other reports it is not clearwhether the skins were included or excluded; and in three cases theentire apple was analyzed. Enough data were available, however,to indicate that in these cases the variations were of minor importance.For some fruits such as crab apples and currants no data on refuse

percentage were found, but this does not imply that the whole fruitwas analyzed "as purchased." With a few unimportant exceptionsno data have been included from samples in which parts that areusually discarded were analyzed.

In fruits with skins that are sometimes considered edible andsometimes discarded as refuse, removal of the skins from the chemicalsample would be expected to have a noticeable effect on the fibercontent and possibly on the content of ether extract and ash. Butthe variations in these constituents in individuals are so wide thatthe difference due to presence or absence of skin is relatively small.The seeds of grapes were counted as refuse in some studies and as

edible in others. Such a difference in basis would, presumably, havea marked effect particularly on the fiber content, but owing to a lackof sufficient original data, it was impossible to make a sharp dis-tinction on this point in selecting analyses for the present summary.

* Association of Official Agricultural Chemists, official and tentative methods of analysis,compiled by the committee on editing methods of analysis. revised to july 1, 1924. ed. 2, 535p., illus. Washington, D. C. 1925.

» Atwater, W. O., and Bryant, A. P. Op. cit.

PROXIMATE COMPOSITION OF FRESH FRUITS 6

AVERAGES AND VARIATIONS

Averages are arithmetical means of individual values as given inpercentage of the edible portion except in a few stated cases. Inthese few instances averages were taken on a water-free basis andcalculated back to the fresh, at the average water content. Probableerror, indicated as P. E., has been given to indicate variation inindividual determinations and is the standard deviation X 0.6745.In cases where part of the source material was given only as averages,estimates have been made by allowing for variation within the groupaveraged.

WATER

Water content refers to the loss in weight from drying or the differ-ence between the weight of the total solids and the fresh substance.In some cases the material was air dried at 100° C. and in others itwas dried in vacuum at lower temperatures. Probably the errorsdue to method are greater in the determination of this constituentthan in any of the others.

PROTEIN, FAT, AND ASH

Protein was calculated as NX6.25, the nitrogen being determinedby the Kjeldahl method or one of its modifications. Fat was deter-mined as ether extract, and it includes therefore other ether-solublesubstances such as plant pigments. Ash is the residue from burningthe dry substance until it is free from carbon. When determinationsof fat content were lacking, a figure was sometimes assumed toadmit of calculations of fuel value. In a single case, also, such anassumption was made for protein. All assumptions were made onthe basis of analyses of similar substances and may be in error byseveral tenths of a per cent, but these errors would hardly be sig-nificant in dietary calculations.

TOTAL CARBOHYDRATES

The term " total by difference including fiber" under carbohydratesrefers to solids other than protein, fat, and ash. Like nitrogen-freeextract it includes organic acids and undetermined solids as well asthe substances properly classed as carbohydrates. It is numericallyequal to the sum of nitrogen-free extract and fiber. It is apparentthat any errors in the determination of water, protein, fat, or ashwill be reflected in this quantity and that it is therefore less reliablethan a direct determination. No indication of the variation in thisquantity is given since individual calculations of it were not recorded,but it can be assumed that the variation in this group of substanceswould be of about the same order as that of the water content.

FIBER

Fiber is the loss in weight from incinerating the residue obtainedby successive treatments of the fat-free dry substance with dilutesulphuric acid and dilute sodium hydroxide.

SUGARS

The term ''sugars as invert" refers to total sugars, and the quantityis given as in the other constituents, in percentage of the fresh ediblesubstance. They were determined in the majority of cases on the

4 CIRCULAR 50, U. 8. DEPARTMENT OF AGRICULTURE

water extract and calculated either as invert sugar or as dextrose. Ina few cases, however, only the pressed juice was analyzed, and the datain such cases refer to sugar in this juice calculated as percentage of theoriginal substance. Either copper^ reduction or polarimetric methodswere used, the former predominating. It was impossible to convertall of these figures to a strictly uniform basis, particularly where thereports did not give definite descriptions; but only minor differencesare due to this irregularity.

ACID

Acid is the total free acid as determined by titration against stand-ard alkali. It is expressed as malic (M) or anhydrous citric (C)according to which was considered to predominate, and is calculatedinto percentage of the fresh substance.

FUEL VALUE

Fuel value is expressed in calories which were calculated on thebasis of the physiological fuel values, or 4 calories per gram of proteinand of carbohydrates and 9 per gram of fat.

ACCURACY AND LIMITATIONS OF THE FIGURES

The figures here presented are the result of a careful and criticalstudy of the source material. They are as reliable and accurate asthey could be made with the data available. There are, however,certain necessary limitations imposed on any such attempt to give acomposite picture of substances that vary as much among themselvesas do the individual fruits in any one group. The figures should beused, therefore, with an understanding of their limitations.On account of this variability in the make-up of fruits the averages

of a class can be only rough estimates at best of the compositionof a particular sample. Some of the averages represent samples fromnumerous types of the fruit and from various localities and growingconditions, and these probably are fairly reliable as average figures fortheir class. But in the case of some others it was impossible to getdata that could be regarded as representative of the class as a whole.Many of the data used in this study came from analyses that were

incomplete in the sense that not all of the constituents that are in thetable were determined. This will be evident from the differences inthe number of analyses as shown in the last line under each fruit.Attention should be called in this connection to the fact that thedeterminations of a particular constituent, as sugars for example, mayhave come from an entirely different lot of material than that onwhich water content was determined. This accounts for some of thediscrepancies.

In general, it would be expected if all of the analyses were completethat the sum of sugar, fiber, and acid would be less than the totalcarbohydrates and, since ripe fruits have little or no starch, wouldcome within 1 to 3 per cent of it. But in some cases the total of thesethree substances is greater, and in others it does not come within 3per cent of it. Such differences may be due either to the errors ofsampling or to inaccuracy in analytical technic. Possibly, however,there may be in some fruits undetermined substances in excess of 3per cent.


Composition of fresh fruits

Aspur-

chasedEdible portion

Ref-use

Wa-ter

Pro-tein

(XX6.25)

Fat Ash

Carbohydrates

Acid asmalic (M),as citric

(C)

Fuel valu*

Totalby

differ-

ence,in-

clud-ing

fiber i

FiberSugarsas in-vert

Per100

grams

Perpound

Apples (Malussylvestris)

:

All varieties„ Av...P. E.Max.Min.A. P.

No...

Av...P. E.Max.Min.

No...

P.ct.

Skinsandcores

12

2.0256

P.ct.

84.11.6

90.978.774.0

P.ct.

0.3.1

.8

.1

.3

P.ct.

0.4.21.0.1

.4

P.ct.

0.29.05.6.1

.3

P.ct.

14.9

"1376

P.ct.2 1.0

d.4.9

P.ct.n:l

15.96.69.8

P.ct.0.47M.111.15.10

.4

Cats.

64.4Cats.

290

57 260

289 230 383 37 123 21 499 486

Early varie-ties (sum-

86.51.1

89.7844

.3

.1

.6

.2

3.4 .30.04.4.2

12.5 9.4.6

10.67.6

.70M

.221.15.10

54.8 250

mer).

8 11 6 12 12

Av...P. E.Max.Min.

No—

Medium va-rieties (fall).

85.41.4

88.882.5

.3

.1

.7- 1

.3 .25.06.4

.2

13.8 1.1 10.4.7

12.58.6

.45M

.08

.71

.12

59.1 270

« 26 1 8 1 27 26

Av...Late varie- 83.61.3

90.478.7

.3

.1

.8

.1

.3

.1

.6

.1

.28

.05

.4

.2

15.5 .9.1

1.2

.7

11.2.9

16.96.6

.46M

.101.14.13

65.9 300t i e s (win- P. E.

Max.Min.

No...

.:.::::ter).

m 316 // 80 10 455 USAv...P.E.Max.Min

.

No...

Apple juice, allvarieties of ap-

87.11.4

92.581.2

.1

.03

3 0.0 .25.04.4.17

12.5 10.51.2

15.46.5

.52M

.131.2.07

50.4 230

ples.

154 3:2 64 169 167

Av...P.E.Max.Min.A. P.

No...

Av...P.E.Max.Min.A. P.

No...

Apricots (Pru-nus armeniaca)

.

Pits

60.475

85.41.3

91.581.980.3

1.0

.21.4

.4

.9

«.l.04

.2

.0

.1

.59 12.9-10.90

i.6

.21.0.4.6

10.41.413.85.29.8

1.19M.241.83.69

1.1

56.5 255

.3

.6 "l2."l 53 240

It 21 n 7 u 4 21 9

Avocados (Per-sea spp.):Fuerte, hy-

Seedsandskins252.3

3018

65.41.5

68.460.949.0

1.7.2

2.31.31.3

26.41.3

29.123.819.8

1.42.111.71.21.1

5.1 1.8 .6.1.8.3.4

264.8 1,200brid race.

"T§2.11.51.4 199 905

11 10 9 10 9 5 4

'See explanation in text.2 Skin included in edible portion in some analyses.3 Assumed.

< Calculated in part from dried fruit.4 Calculated from dried fruit.

6 CIRCULAR 50, U. S. DEPARTMENT OF AGRICULTURE

Composition of fresh fruits—ContinuedAspur-


Ref-use

Wa-ter

Pro-tein

(NX6.25)

Fat Ash

Carbohydrates


(C)

Fuel value

Total

differ-

ence,in-

clud-ingfiber


Per100

grams

Perpound

Avocados (Per-sea spp.)—Con.Guatemalan Ay...

P. E.Max.Min.A. P.

No...

Av...P.E.Max.Min

.

A. P.

No...

Av...P.E.Max.Min.A.P.

No...

Av...P.E.Max.Min

.

A. P.

No...

Av...

P.ct.

Seedsandskins

304.6

4816

P.ct.

74.13.0

84.360.551.9

P.ct.

2.0.5

4.4.81.4

P.ct.

17.22.8

28.87.1

12.0

P. ct.1.28.191.93.54.9

P.ct.

5.4P.ct.

1.4

.1

1.91.0

1.0

P.ct.0.7.2

1.6.3

.5

P.ct. Cals.184.4

Cals.

835race (P.americana).

129 585

181 129 112 128 80 16 231

Mexican race 314.7

4414

66.73.577.155.046.0

2.0.4

3.51.1

1.4

23.22.9

32.714.616.0

1.38.181.94.661.0

6.7 243.6 1 105(P. ameri-cana dry-mifolia).

4.6 168 760

82 82 81 82 80

West Indian 24

28~~

19

82.21.2

85.478.762.5

1.3

.32.61.0

1.0

7.7.9

10.75.75.9

.98

.101.16.60.7

7.8 1.2.1

1.6

.9

.9

105.7 480race (P

.

americana).

81 365

2 IB 15 15 H 12

Bananas (Musasapientum)

.

Skim332.6

' 4023

74.82.4

83.465.450.1

1.2.2

2.0.8.8

.2

.21.4

.0

.1

.84

.111.4

.5

.6

23.0

"l5.~4

.6

.31.8

.2

.4

19.21.7

25.714.512.9

0.39M.08.55.26.3

98.6 445

66 300

U 69 69 89 62 18 86 21Blackberries s 85.3

1.4

89.478.4

1.2

.21.7

.8

1.1

.52.9.5

.47

.08

.9

.28

11.9

::::::

4.1.8

5.82.5

6.11.8

10.34.0

7.91 C.21

2.00.45

62.3 285(Rubus spp.). P.E.

Max.Min.

No... 48 88 9 48j * u U

Av...P.E.Max.Min.

No...

Blackberryjuice.

92.3.5

93.090.9

.3

.1

.6

.1

S0.0 .39.05.52.3

7.0 5.4 '.92 C.131.18.70

29.2 130

7.54.2

6 6 6 8 5

Av._.P.E.Max.Min.

No...

Blueberries 8( Vaecinium

83.41.2

86.582.0

.6

.1

.7

.5

.6 .28.05.4.19

15.1 1.2 9.7 .67C 68.2 310

spp.). 11.97.9

1.14.19

4 4 1 4 1 5 2

Av—P. E.Max.Min .

Blueberryjuice.8

85.9 .1 8 0.0 .19 13.8 12.4 .19C 55.6 250

.1

.1

No...

--

1 2 1 1 /i=

]

:

1 Assumed.• Including dewberries. (See also Logan blackberries.)1 Principally in the form of isocitric.'Including whortleberries. Data on huckleberries, Oaylussacia spp., are also included.• Including whortleberry Juice.




Ref-use

Wa-ter

Pro-tein(NX6.25)

Fat Ash

Carbohydrates

A cid asmalic (M),as citric

(C)

Fuel value

Totalby

differ-

ence,in-

clud-ingfiber

Fiber

' Sugarsas in-vert

Per100

grams

Perpound

Cherries (Pru-nus spp.):

Sour, sweet,and hy- Av...

A. P.

No...

Av...P. E.Max.Min .A. P.

No...

Av...P.E.Max.Min .A. P.

No...

Av...P.E.Max.Min .

No...

p. a.

Pits6

P.ct.83.078.0

P.ct.

1.1

1.0

P.ct.

0.5.5

P.ct.

0.55.5

P.ct.14.8

14.0

P.ct.

0.3.3

P.ct. P.ct. Cals.68.164

Cals.

310brid. 10 290

22 | 25 8 57 4

Sour (P. cera-sus).

5

.5

6

4

84.41.7

90.078.780.2

1.3.3

2.0.8

1.2

8.5

"~».~5

.51

.0513.3

------

9.51.0

12.57.39.0

1.38M.22

2.39.381.3

62.9 285

.70!

.36

.5 "12."6 CO 270

5 81 6 87 26 85

Sweet (P.avium).

61.1

10

3

80.01.7

83.974.775.2

1.1.2

1.7.71.0

3.5

"'XI

.6

.1

1.0

.4

.6

17.8 A 11.61.2

13.8

7.710.9

. 68 M

.241.12.22.6

80.1 365

16.7 .4 75 340

15 17

81.11.5

84.078.0

u.4

......

.4

u.42.05.56.33

17.8

1

.6

15 6

Crab apples(Malus spp.).

12.61.2

15.711.0

. 93 M

.181.28.44

75.5 340

5 2 5 1 5 5

Av...Crab apple 85.01.5

89.181.4

11.21.2

14.6

7.9

.77M

.241.81

.4

juice. P.E.Max.Min.

No.. 11 11 15

Av...Cranberries 87.41.5

89.581.7

.4

.04

.5

.3

.7

.1

1.0.4

.20 11:3 1.4.11.71.2

4.2.5

5.62.4

2.36C.13

2.671.91

53.1 240(Oxycoccos P.E.

Max.Min .

No—

.02macrocarpus)

.

.22

.14

18 6 6 10 5 11 16

Av...P.E.Max.Min .

No..

Currants (Rlbesspp .) , red ,

84.71.6

90.379.3

1.6.5

3.4.3

.4

"~"~6

.2

.61

.05

.8

.4

12.7 3.21.35.1

.4

5.71.0

8.93.4

2.30 C.35

3.641.74

60.8 275

white, andblack.

22 11 * u 4 22 23Av...P. E.Max.Min.

No-

Currants, red,juice.

89.11.5

93.387.4

.3 8 0.0 .54.06

10.1 6.2.7

8.34.8

2. 00 C.40

3.371.08

41.6 190

.3

.3.68.42

6 2 7 14

Av...Currants, .5 .68 10.9 2.87Cblack, juice. P.E.

Max.Min .

No...

3.222.52 "

i

/ 1 1 2 1—

.

3 Assumed. « Calculated at 83 per cent water from averages on dry basis.




Ref-use

Wa-ter

Pro-tein(NX6.25)

Fat Ash

Carbohydrates


(C)

Fuel value

Totalby

differ-

ence,

in-

clud-ingfiber

FiberSugarsas in-

vert

Per100

grams

Perpound

Figs u (Ficus Av...P.ct. P.ct.

ii 78.

4.388.050.0

P.ct.

1.4.2

2.4.8

P. et.0.4.1

1.1

.1

P.ct.

0.64.22

1.05.26

P.ct.

19.6P.ct.

1.7

.3

2.71.0

P. ct.12 16. 2

2.120.53.5

P.ct.» 0. 17 C

.05

.38

.02

Cals.

87.6Cals.

395carica)

.

P. E.Max.Min .

No— 5S 59 28 68 25 68 U 1Av ..P.E..

Gooseberries(Eibes spp.),

88.31.3

92.085.6

.8

.1

1.0.3

.4......

.1

.39

.06

.48

.2

10.1 2.5 4.21.07.22.0

1 3 2. 32 C.23

2. 771.54

47.2J

215

ripe and under- Max.Min..ripe.

No... 11 9 S 11 1 12 10 i


No...


No-

Grapefruit (Cit-rus crandis)

:

All

Rindsandseeds

344.154

25

88.81.2

93.186.058.6

.5

.1

.6

.3

.3

.2

.04

.2

.1

.1

.42

.05

.54

.30

.3

10.1 .3 6.5.6

8.54.64.3

44.2 200

""6.7

.3

.2

.2 29 130

SI 61 10 15 8 2 47

Flcrida^grownfruit.

"311.9

3.5

25

90.1.6

90.886.162.2

.5

.1

.6

.3

.3

s.2 .54 8.7 6.5.6

8.45.04.5

1. 17 C.11

1.58.90.8

38.6 175

M .4 6.0 26 1266 n 6 1 82 47

California- Av...grown fruit. P. ~R -

i* 343.4

4228

87.7.8

90.686.057.9

.5

~"".~3

.2

.05

.2

.1

.1

.4 11.2 .3 6.6.4

7.85.44.4

2.23 C.12

2.632.041.5

48.6 220

Max.Min.A. P.

No...

Av

.3 7.4 .2 32 145

21 SO 1 U 1 ! 1 9 9Grapefruitjuice:Florida-grown 90.1

.892.487.1

.4 6.65.63

9.664.54

1.42C.18

2.43.7

fruit. P. E.Max.Min .

No... 676 1 764 767

California- Av .. S9. 3

92! 5

86.1

.4 .1 .4 9.8i 7.03.65

9.513.38

1.77C.23

2.64.85

41. 7 190grown fruit. P.E.

Max.Min.

No.. Sol 1 / 1 S50 S55

I Assumed.II Water content of fresh figs varied widely, averaging 78.4 per cent. Because of this wide variation all

nutrients in fresh and dried figs were calculated to 78 per cent water content.18 Approximate values. Only the pressed juice was analyzed for sugar and acid in most cases, and cal-

culations were based on these results.i« Not known whether citric or malic acid predominates. Both are present.i< Rinds, 13 samples, av. 24. S per cent; max. 31.8 per cent; min. 18.2 per cent. Seeds, 6 samples, av. 3.4

per cent, max. 4.4 per cent; min. 3. per cent.i» Rinds, 17 samples, av. 32.4 per cent; seeds, 14 samples, av. 1.7 per cent.




Ref-use

Wa-ter

Pro-tein

(NX6.25)

Fat Ash

Carbohydrates


(0)

Fuel value

Totalby

differ-

ence,in-

clud-ingfiber


Per100

grams

Perpound

Grapefruitjuice—Contd.

Ay—P.ct. P.ct.

89.9.5

91.688.5

P.ct. P.ct. P.ct. P.ct. P.ct. P. ct.6.69.42

8.025.27

P. ct.1.61 C.121.921.24

Cals. Cals.

grown fruit. P. E.Max.Min..

No SI SI SO

Av._.P. E_Max.Min..A. P..

No...

Av—P. E.wMax."Min."A.P_

No...

Grapes (Vitisspp.):American

types.

Skinsandseedsi-22

1.82517

81.91.9

85.972.063.9

1.4

.32.2.7

1.1

1.4

""1/7

1.

1

LI

0.45.07.6.3

.4

14.9 "0.5 11.51.2

14.47.09.0

1. 21 M.161.67.86.9

77.8 355

"Ii's

.5

.5

.4 60 270

8 28 10 * 10 * S2 n

Europeantypes (V.vinifera)

.

Seedsandstems

19 3 81.62.4

87.174.879.2

.8

.31.4.3.8

.4

.1

.6

.2• 4

.46

.07

.66

.20

.4

16.7

""l6.~2

". 5.1

.6

.4

.5

14.91.9

19.911.814.5

.47M

.04

.57

.40

.46

73.6 335

72 325

58 28 t 27 4 26 23

Av...P.E..

Grape juice:American

types-All 80.7

"2.2.4.03.4.3

•0.0 .39.08

18.5 16.8423 2. 17

.80M«.33

75.6 345

Max.Min..

.64

.25

No— 983 h SO 1,543 1, 5431 =

• Assumed.' 7 No data on percentage of stems. Skins, 8 samples, av. 16.3 per cent; max. 19.2 per cent; min. 12.0

per cent; P. E. 1.7 per cent. Seeds, 8 samples, av. 5.9 per cent; max. 10. per cent; min. 4.3 per cent; P. E.1.2 per cent.

1S Four analyses, including seeds and skins, av. 5.2 per cent fiber.19 Skins considered in edible portion. Stems. 10 samples (Sultana grapes), av. 1.4 per cent; max. 1.5

per cent; min. 1.0 per cent. Seeds, 13 samples, av. 1.7 per cent; max. 4.0 per cent; min. 1.0 per cent;P. E. 0.5 per cent.

20 Approximate values in the cases of water, protein, ash, sugar, and acid. The majority of analyses forthese constituents were reported only as averages.

21 One sample, Malaga grapes, analyzed with seeds contained 2.8 per cent fiber.22 Approximate value, only 171 analyses reported individually; av. of these, 80.8 per cent; max. 87.3 per

cent; min. 73.9 per cent; P. E. 1. 8 per cent.23 Approximate value, only 312 analyses reported individually; av. of these, 16.39 per cent; max. 25.25 per

cent; min. 10.5 per cent; P. E. 1.75 per cent.24 Approximate value, only 312 analyses reported individually; av. of these, 0.83 per cent; max. 1.88 per

cent; min. 0.37 per cent; P. E. 0.31 per cent.

8900°—28 2




Ref-use

Wa-ter

Pro-tein(XX6.25)

Fat

Carbohydrates


(C)

Fuel value

Ash

Totalby

differ-

ence,in-

clud-ingfiber


Per100

grams

Perpound

Grape juice—Continued.

Americantypes—Con.

Av__.P.E.Max.Min..

P.ct.

:::::::

P.ct.

79.1» 1.

P.ct.

0.4P.ct.3 0.0

P. ct.0.3C.02

.34

P. c£20.2

P.ct P. ct.17.9

27 ]_ O

P.ct.0. 89 MM.ll

Cats.

82 4Cals.

375

.25

At...P.E.Max.Min:.

No...

272 1 6 US US

Concord:::::::

82.1"1.

.3 3 0.0 .33.02.38.3

17. 3r .... 15.7»L1.63M

31.1370. 4 320

. i

.3;::::::::::

:. :::

287 3 8 384 8S4.

Av-.JP. E

Delaware 77.333 1.4

3.3 »0.0 . 32 22.

1

.0519.9

33 1.9. 65 M

34.0989.

6J403

Max. .4425Min.

No...

"

69 o 4 ISi 132

Muscadine-.. Av...P. E_Max.

86.735 1.1

.1 3 0.0 .2 13.0 12.5 .69MM.13

52.4 240

•J...... _ 2

'.2Min .No „ 28 s 3 «18 28

At-..P. E.

European types(V. vinifera)

—

AIL 77.12.2

S3. 3

70"

.4

.1

:!

19.82.4

26.714.9

.61M

.121. 02

.28

:::::: ::::::i::~:Mas . _Min .

Xo_-. 4* * 57 57Av...Table and 78. 3

1. 7

83.371. i

.4

.1

.8

. 1

18.31.5

23 4

14 9

. 63 M

.0-3

.88

.29

juice grapes. P. E.Max.Min.

No™ SI 49 ++ u

s Assumed.U Approximate value, only 9 analyses reported individually; av.

cent: min. 78.4 per cent; P. E. 0.5 per cent.n Approximate value, only 12 analyses reported individually; av.

cent: min. 15.0 per cent; P. E. 0.9 per cent.25 Approximate value, only 12 analyses reported individually; av

cent; min. 0.65 per cent; P. E. 0.08 per cent.K Approximate value, only 10 analyses reported individually; av.

cent; min. 79.6 per cent: P. E. 0.9 per cent.30 Approximate value, only 31 analyses reported individually; av.

cent; min. 12.9 per cent; P. E. 1.0 per cent.11 Approximate value, only 31 analyses reported individually; av.

cent; min. 0.45 per cent; P. E. 0.12 per cent.12 Approximate value, only S analyses reported individually; av.

cent: min. 73.9 per cent; P. E. 1.0 per cent.33 Approximate value, only 10 analyses reported individually; av

per cent; min. 17.2 per cent; P. E. 1.8 per cent." Approximate value, only 10 analyses reported individually; av.

cent; min. 0.49 per cent; P. E. 0.07 per cent.25 Approximate value, only 4 analyses reported individually: av.

cent; mm. 83.4 per cent; P. E. 0.9 per cent.3* Approximate value, only 4 analyses reported individually; av.

cent; mm. 0.39 per cent; P. E. 0.08 per cent.37 Only 3 analyses reported individually; ay. of these, 13.5 per cent;

of these, 79.8 per cent; max. 81.5 per







of these. 21.3 per cent; max. 25.2


of these, 85.5 per cent; max. S6.S per


max. 14.9 per cent; min. 12.1 percent.

PROXIMATE COMPOSITION OP FRESH FRUITS 11


chased:Edible portion

Ref-use

Wa-ter

Pro-tein

(XX6.25)

Fat Ash

Carbohydrates


(C)

Fuel value

»

Totalbv

differ-

ence,in-

clud-ingfiber


Per100

grams

Perpound

Grape juice-Continued.

European types(V. vini-fera)—Con.

Raisin grapes. Av...P.d. P.d.

73.61.6

76.870.5

P.d.0.5.1

.6

.3

P.d. P.d. P.d. P.d. P.d.24.61.9

29.721.1

P.d.0. 55 M.11

1.02.28

CaU. Cals.

P. E.Max.Min .No... 11 11 IS IS

Av...P. E..Mas_Min..A. P.

No...

Av...P.E..Max..Min..A. P._

No...

Av...A. P..

No...

Av...P. E_Max

Guavas:Common(Psidiu m

Skinsandseeds38 18

1.4

2015

80.61.8

84.675.868.1

1.0.2

1.5.3.8

0.6.2

1.0.4

. 5

0.70.08

1.C0.46.6

17.1 "5.51.18.53.44.5

6.11.4

10.03.05.0

.62C

.12

.88

.34

.5

77.8 355

guajava).

64 290

4 17 13 8 17 9 12 10

Strawberry(P. cattle-

Skins1014 79.3

1.3

81.776.368.2

1.8.9

1.0

.6

.1

.8

.4

.5

.73

.04

. 77

.64

.6

18.2

"l5."7

"6.51.39.43.95.6

6.7 1.1 C 83.0 375

ianum). 10.64.55.8

1.5.9.9 71 320

1 4 5 4 4 4 3 3 |

Haws, scarletCore20 75.8

60.62.01.6

.6

.5.8.6

20.816.7

2.11.7

96.678

440(Crataegus 355

spp.).1 1 1 i 1 1

Huckleberries.(See Blueber-ries.)

Lemons (Citruslimonia).

Rindsandseeds«38 89.3

.6

90.588.155.4

.9

.1

1. 1

.6

.6

.6

.41.5.1

.4

.54

.05

.71

. 5

.3

8.7 .9 2.2 5.07 C 43.8 200

~~~5.~3

1.3.5.6

Min_.A. P_No...

1.4 3.1 27 120

5 6 3 1 1

Av...Lemon Juice. . 89.4.9

92.2

.33 2.3.3

3.61.1

5.96 C.54

8.334.20

P. E_Max.. 35

! 31 ::::::Min..

No...

87. 0i

12 2 80 376

Av...Max_Min..A. P..

No...

Limes (Citrusauranti folia).

Rindsanaseeds

2431

19

86.087.685.265.4

.8

.9

.8

.6

».l

"Y'l

.81.0.7.6

12.3 .5.6.3.4

5.9 C7.24.24.5

53.3 240

9.3 40 180

3 3 * o S 3 5

• Assumed. 38 skins, 5 samples, av. 13.4 per cent.'* Seeds were analyzed with pulp in most cases.40 No data on percentage of seeds; skins are thin and may be included in the edible portion. Two samples

in which skins and seeds were both analyzed with the edible portion were reported as 2.0 per cent and 1.4per cent refuse.

41 Seeds, and in some cases skins, were analyzed with the pulp.41 Rinds, 115 samples, av. 37.3 per cent; max. 49.8 per cent; mm. 17.2 per cent; P. E. 3.9 per cent. Seeds,

11 samples, av. 0.4 per cent; max. 1.7 per cent; min. 0.02 per cent; P. E. 0.35 per cent.


Composition of fresh fruits—Continued

Aspur-


Ref-use

Wa-ter

Pro-tein

(NX6.25)

Fat Ash

Carbohydrates


(C)

Fuel value

Totalby

differ

ence,in-

clud-ingfiber


Per100

grams

Perpound

Lime Juice Av...Max..Min-

No...

P.ct. P.ct.91.391.790.9

P.ct.

0.5.6.4

P.ct.3 0.0

P.ct.

0.4.4.4

P.ct.

7.8P.ct. P.ct.

0.3.5.0

P. a.7.7 C7.87.4

Cals.

33.2Cals.

150

5 S S S 3

Limes, Sweet(Citrus limet-

Av...P. E.-Max..Min„A.P..

No...

Av...P. E.-Max'..Min-_

Mindsandseeds23 89.6

.590.788.869.0

.8

~~".~9

.6

.6

.1

......

.6

.21.0.4.5

8.9 0.3 6.0.6

7.25.14.6

.16C

.04

.26

.13

.1

39.7 180

ta). 2920

""6.~8 ~230 135

5 A 1 * 1 A 1 1 A ALogan black-berries (Rubus

82.91.4

85.779.3

1.0.21.4

.6

3.6 .52.05.64.4

15.0 1.4 6.0.6

8.05.0

2. 18 C.30

2.891.49

69.4 315

sp.).

No— 9 5 9|

1 11 11

Logan black-berry J nice.

Av...P. E.-

88.9.7

91.185.3

.6 3 0.0 .40.05.63.24

10.1 ~~676

.89.14.5

1. 89 O.19

2.451.06

42.8 195

Max- .9.4Min-

No... 36 S 86 |- 38 38 !

Mangos (Man-gifera indica).

Av—P. E.-Max..Min..A. P..

No—Av...P. E.Max.Min._

Skinsandseeds«34

6.55210

32

81.42.2

89.874.353.7

.7

.32.1

.2

.5

.2

.1

.5

.0

.1

.48

.151.50.20.3

17.2

~11.~4

1.0.5

2.7.3.7

13.71.9

20.08.19.0

.50C

.251.38.12.3

73.4 335

48 220

38 27 18 35 18 32 26

Mulberries(Moras spp.),black, white,

82.8.9

84.7SO. 8

1.2 ».6.3'

1.6

. 4

. 84 14. 6

.06 !

.94!

.66

2.0.5

3.51.1

9.42.114.1

4.6

«. 95 M.30

1.86.41

68.6 310

and red.

No— 6 6 6 5 6 6Av...Muskmelons 92.8

1.796.587.543.663.165.0

.6 .2

.2! .1

1.2: .5.2; .0.3! .1

.4! .14 1 1

. 57 5. 8

.21.2.4

.3

.5

.5

5.4

1.411.32.42.5

3.73.8

27.4 125(Cucumis me- P. E.

Max.Min..

.091.02.2.3

.4

.4

2.74.04.1

lo) , all varie-ties."

Cantaloupes. A. P.A. P.A. P.

No

"534932•0 30

13

18

19

6)Honeydew... 80Spanish

j85

70 \ 11 ! a 45 5 60

1 Assumed.48 Some unimproved varieties are included; improved varieties contain relatively less refuse. Skins,

8 samples, av. 9.4 per cent; and seeds, 8 samples, av. 15.9 per cent.


Composition of fresh fruits—Continued13

Aspur-


Ref-use

Wa-ter

Pro-tein

(NX6.25)

Fat Ash

Carbohydrates


(C)

Fuel value

Totalbv

differ-

ence,

in-

clud-ingfiber

FiberSugarsas in-

vert

Per100

grams

Perpound

\p.ct.Av !

P.ct.87.2

. 7

90.085.1

P.ct. P.ct. P.ct. P.ct. P.ct. P.ct.9.1.6

10.37.1

p. a.0.18 C

Cals. Cals.

Juiee." P. E JMai.Mia.

No— 164 58 i

Av...Max.

..

N ec tari n es(Amygdaluspersica necta-

rina).

Pitsandskins"13 82. 9 0.5

.6

.4

.4

3 0.1 0.5 16.0 « 0.4 11.815.1

9.610.3

« 1. 15 M1.35.95

1.0

66.9 305

Min. |A. P.

No...

72.1 8 .1 .4 I 14.0 .3 58 265

/ S 1\

1 4 £

Av...P.E.58

Oranges (Cit-rus sinensis)

,

Rindsandseeds"28

3.687.2

1.4

89. &

83. L

62. J

.9

.21.5

.6

.6

.2

.05

.3

.0

.1

.47

.0611.2 .6

.1

.8

.4

.4

" 8. 65.93

11.84.56.2

"78 C.15

1.32.26.6

50.2 230

all. Max."! 40Min." 15

.7

.35

.3"~8.~2A. P.

No...

Av...

36 165

68 36 29 12 18 7 161 157

Orange juice:All 8.97

.7214.3

5.04

1.19 C.15

1.79.35

P. E.Max.Min.

No.. 2,038 2,046

Av...

... .. _

California- 85.71.2

90.281.9

.6

.1

.8

.4

3 0.0 .58 13.

1

9.14.67

14.36.52

1.23 C.15

1.79.60

54. 8| 250grown fruit. P. E.

Max.Min.

No

.04

.49r"

n 49 IS 1,603 1,611AvFlorida-grown

fruit.

8.33.70

12.565.04

1.06 C.161.61.35

P. E.Max.Min.

No—

1

1

4S5 435 !=8 Assumed.46 Predominating acid unknown.n Based entirely on California cantaloupe and Honeydew melon." Pits, 3 samples, av. 7.5 per cent; max. 8.7 per cent; min. 6.6 per cent. Skins, 2 samples, av. 5.5 per cent.43 Calculated from dried fruit." Refuse based almost wholly on California fruit. Rinds, 35 samples, av. 26.5 per cent; max. 36.1 per cent;

min. 14.4 per cent; P. E. 3.6 per cent. Seeds, 15 samples, av. 1.2 per cent; max. 2.7 per cent; min. 0.1 percent; P. E. 0.6 per cent.

48 Sugars and acid based almost wholly on Florida fruit.M Approximate values, only 55 analyses for refuse, 23 for water, 16 for protein, and 148 for total sugars,

were reported individually.




Ref-use

Wa-ter

Pro-tein

(NX6.25)

Fat Ash

Carbohydrates


(C)

Fuel value

Totalby

differ-

ence,in-

clud-ing

|fiber


Per100

grams

Perpound

Oranges, Man-darin type 57(Citrus nobil is).

Av—A. P_

No. 60

Av...P.E..Max.Min.

No...

JVrt.

Bindsandseeds

28

P.ct.58 87. 3

62.9

P.ct.

0.8.6

P.ct.

0.3.2

P.ct.

0.66.5

P.ct.

10.97.8

P. ct.1.0

•7

P.ct.8.76.3

P.ct.«0.93 C

.7

Cats.

49.535

Cats.

225160

23 U 28 22 21 1 28 62Oranges, Man-darin type,

:::::::

89.29

.9 .3 .4 9.2 7.8.5

8.86.0

.83 C

.081.1

.6

43.1 195

Juice.87 91.287. S

.6

.3

4 1 1 2 14 14

Oranges, Se- Av...P. E.

Rindsandseeds

41 87.02

87^486.851.3

.8 .2 .6 11.4 6.0 2.61 C 50.6 230

(Citrus auran-tium).

Max _Min.A. P.

No-.

Av...P. E.Max.Min.A.P__

4141

1.0.6.5

.2

.1

.1

6.54.93.5

2.612.611.5.4 6.7 30 135

2 4 3 2 1 8 *

Papayas (Ca-rica papaya).

Rindsandseeds6i 32

9.76016

88.71.7

94.083.560.3

.6

.1

1.1

.4

.4

.1

.1

.3

.0

. 1

.62

.1010.0 .9

.22.0.6

.6

9.01.6

15.25.96.1

.14 C

.03

.25

.08

.1

43.3 195

.94

.37

.4|

6.8 30 135

No...

Av._.P. E.Max.Min.A. P.

No...

Av...P.E .«»Max.es

Min.65A. P..

No...

16 18 18 15 18j 14 14 14

Papaws, native(Asimina tri-

Rindsandseeds62 25

1.53023

76.6 5.2 .9 .6 16.8 96.1 435

loba).

57.4 3.9 .7 .4 12.6 72 325

10 1 1 1 1

Peaches (Amyg-dalus persica)

:

All

Pitsandskins63 12

2.019

9

86.91.2

90.081.976.5

.5

.21.0.2.4

*A.03.1

.0

.1

.47

.06

.63

.32

.4

12.0

"io.'e

*.6.1

.6

.4

.6

8.78.87

13.075.767.7

e<. 64 M.111.5.35.6

50.9 230

45 205

16 164- SI 4 31 9 157 166

4 Calculated in part from dried fruit.« Including analyses of Mandarin, King, and Satsuma oranges and tangerines.«8 Water in 5 individual samples, av. 85.5 per cent; max. 90.2 per cent; min. 80.0 per cent; P. E. 2.3 per cent.69 Satsuma oranges, 42 samples, reported individually, acid as citric, av. 0.96 per cent; max. 1.28 per cent;

min. 0.66 per cent; and P. E. 0.11 p9r cent.60 Most of these figures not reported individually, 19 analyses reported onl y as averages. Rinds, 8 samples,

av. 23.6 per cent; max. 26.0 per ceat; min. 22.4 per cent; P. E. 0.8 per cent. Seeds, one sample, 3.0 per cent.6i Per cent of rind extremely variable. Seeds, 2 samples, av. 8.0 par cent.«a Skins, 10 samples, av. 7.3 per cent. Seeds, 10 samples, av. 17.9 per cent.•8 Pits, 19 samples, av. 7.8 per cent. Skins, 13 samples, av. 5.1 per cent.«« Malic and citric acids present in almost equal proportion.6« Approximate values, only 146 analyses for water, 25 each for protein and ash, 7 for fiber, and 159 for

acid were reported individually.


Composition of fresh fruits—Continued15

Aspur-


Ref-use

Wa-ter

Pro-tein

(NX6.25)

Fat Ash

Carbohydrates


(O)

Fuel value

Totalby

differ-

ence,in-

clud-ingfiber


Per100

grams

Perpound

Peaches (Amyg-dalus persica)—Continued.Georgia-grown.

Av...P.ct. P.ct.

85.81.1

90.081.9

P.ct. P.ct. P.ct. P.ct. P.ct. P.ct.9.4.8

12.05.8

P.ct.e< 0. 65 M

.091.01.46

Cats. Cats.

P. E_Max.Min.

No... SO 80 30

Av-__North Caro- 86.4.7

88.683.9

9.2.7

11.97.7

« . 62 M.07.83.49

lina-grown. P. E.Max.Min.

No„_ 17 17 17

Av...Maryland-grown. 69

87.1.8

89.184.3

8.6.6

10.47.2

«. 62 M.10.91.37

P. E.Max.Min.

No... 27 27 27

Av...New Jersey- 88.8 7.6.6

9.66.1

«. 58 M.06.74.40

grown. P. E.Max.Min.

No...

.589.986.8

31 81 81

Peach juice Av...P. E.Max.Min..

86.5 0.2 3 0.0 0.5 12.8 11.8 8*. 56 M.08.74.41

52.0 235

.5

.4

No— 1 1 1 » 1 4

Pears (Pyruscommunis)

:

All Av...P.E.Max.Min_.A. P.

No...

Av...

Skinsandcores

173.2

2710

82.71.7

86.175.9

.7

.21.2.2

.4

.1

.7

.1

.3

.39

.08

.7

.3

.3

15.8 •1.4 ™ 8.

9

1.1

14.74.07.4

»29 C.07.57.10.2

69.6 315

"l3.~2

1.8.91.268. 6 .6 58 265

n n IS 7 9 3 91 92Bartlett 83.5

.985.880.1

.4

.1

.5

.2

8.4 .3 15.4 8.33.99

11.824.04

.32 C

.07

.57

.10

66.8 305P.E.Max.Min..

.3

.3

No... 58 4 2 62 63

Beurre Bosc. Av.. 81.02.2

85.375.9

10.11.1

14.77.7

.22 C

.03

.32

.13

P.E.Max.Min.

No~.

.::::::

28 28 28

8 Assumed.8 Calculated from dried fruit.64 Malic and citric acids present in almost equal proportion.69 Including some samples grown in Virginia and West Virginia.70 Only one analysis other than Bartlett and Beurre Bosc varieties. Analyses of pear juices show dif-

ferences in acid according to variety. Five samples of Bartlett pear juice average 0.31 per cent acid; five ofKiefler pear juice, 0.46 per cent acid; 38 of pear juices excluding Bartlett and Kieffer, 0.17 per cent acid. Allwere calculated as citric, though malic predominates in some varieties.




Ref-use

Wa-ter

Pro-tein

XX6.25)

Fat Ash

Carbohydrates


(C)

Fuel value

Totalby

differ-

ence,in-

clud-ingfiber

FiberSugarsas in-

vert

Per100

grams

Perpound

Persimmons:Japanese, orKaki (Dios-

Av...P.E.Max.Min..

No...

Av...P.E.

P.ct. P.ct.7S.22.986.070.2

P.ct.

0.8.21.6.4

P. ct.0.4.2.9- 1

P.ct.

0.6.1

1.2.4

P.ct.

20.0P.ct.

1.9.5

2.9.9

P.ct.15.9

.817.814.5

P.ct.« 0. 12 M

.01

.16

.10

Cals.

86.8Cals.

395

pyros kaki).

6 16 16 6 16 4 10 5

Native (D.virginiana).

Seedsandcalyx»18 64.4

3.972.251.852.8

.8

.1

1.2.5

.7

.4

.1

.7

.2

.3

.9

.1

1.3.6

33.5

"27.1

1.5.2

1.81.01.2

18.92.723.514.315.5

«. 19 M 140.8 640Max. .26

.15

.2

Min..A. P.

No...

116 525

u 10 7 10 7 5 s I

Pineapples (An-anas sativus).

Av...P.E.

Croicncore

andparings

392.45032

85.31.3

90.181.152.0

.4

.1

.6

.2

.2

.2

'"".I.2- 1

.42

.06

'.3

3

13.7 .4 11.91.4

15.38.27.3

.72 C

.131.10.39.4

58.2 265

MaxMinA.P. S.4 .2 35 160

I No-Pineapple juice. At...

47 1S1 4* 5 46 1 S4 50

86.21.0

89.483.0

11.81.3

15.96.6

1.02 C.17

2.75.69

?. E.Max.Min

NO... 89| 91 98

Plantains, orBaking Bana-

Av...Max.

Skins232422

64.767.861.649.8

1.31.41.2

1.0

.4

. 5o

1

.8

.9

.8

.6

32.8

"25.1

.4

.5

.3

.3

25.326.524.019.5

«55 M 140.0 635nas ,Musa par- Min..adisiaca). A. ?. .4 108 490

No... 8 * 9 S t e 2 1

Plums, exclud-ing prunes(Prunusspp.):All Av...

P.E.Max.Min..A. P.

No...

Pitsandskins»15 85.7

2.190.674.172.8

.7

.1

1.2.4

.6

.2

.1

.4

.1

.2

.51

.09

.SO

.3

.4

12.9

"IITo

.5

.1

1.0.3.4

8.31.2

14.95.27.1

1. 60 M.36

56.2 255

2.56.521.4 48 220

16 i6 95 6 IS a 88 85

* Predominating acid unknown.:3 Wide variation in per cent of seeds, some practically seedless, 3 samples gave an average of 3 per cent,

and 3 others an average of 24 per cent.M Total of averages of seeds and calyx. Seeds, 13 samples, av. 16.5 per cent; max. 22.9 per cent; min. 10.8

per cent; P. E. 2.1 per cent. Calyx, 4 samples, av. 1.6 per cent.» From data on Prunus domestica. Pits, 14 samples, av. 4,6 per cent; max. 7.9 per cent; min. 2.4 per

cent.

PROXIMATE COMPOSITION OF PKBSH FRUITS 17



Ref-use

Wa-ter

Pro-tein

(NX6.25)

Fat Ash

Carbohydrates


(C)

Fuel value

Totalby

differ-

ence,in-

clud-ingfiber


Per100

grams

Perpound

Plums, exclud-ing prunes(Prunus spp.):Eur o peantype (P.

Av...P. E.Max.Min~A. P.

No...

Av

P.ct.

Pitsandskins

152.6

2311

P.ct.

86.11.4

88.981.673.2

P.ct.

0.7.21.2

.4

.6

P.ct.

0.1

......

P.ct.

0.47.08.63.3

.4

P.ct.

12.6P.ct. P.ct.

8.51.3

14.95.47.2

P.ct.1.46M.43

2.50.52

1.2

Cats.

54.1Cats.

245

Damsons. 10.7 46 210

16 10 SO 1 4 S9

8.71.1

11.26.6

87

78.81.9

81.774.1

.67

.07

.80

.5

0.4 2.02M.22

2.401.61

P. E.Max.Min..

No...

.5

.3

4 4 2 4 h

Av...Japanese tvpe 83.92.3

89.780.5

.7 .1 A 14.9 7.981.09

11.525.20

" 1. 69 M.26

2.56.90

(P. sali- P. E.Max

.

Min.

No— A87.61.2

90.686.1

1 1

".3

1

".42

45 44

Av...

.

A.1

.6

.4

Native Amer- " .5 11.2 (78) 49.5 225ican hy- P. E_brids (Pru-nus spp.). Min .Compass.

No... 4 1 1 1 6

A.v...

P. E.Max..Min.A. P.

No—

Av...Max..Min ..A. P.

No...

Av...P. E.Max .Min..A. P_

No...

Pomegranates(Punica grana-

Skins363.4

4428

75.8 1.5 1.2 .6 20.9 3.6 11.9 .79C 100.4 455

tum)

:

78.373.748.5

1.61.31.0

2.0.5

.8

.8

.5

.4 "l3.~3

5.32.62.3

12.710.77.6

1.85.16

.5

Pulp withseeds. 64 290

7

Skinsandseeds

445330

S S S 5 S S S

Pulp withoutseeds.

81.084.276.245.4

.6

.6

.5

.3

.2

.3

.2

.1

.3

.3

17.7 .3 13.316.110.17.4

• 62C1.05.18.3

75.0 340

9.9 .2 42 190

S S i 2 S 1 5 *

Prunes, freshPits79 6

1.1

11

2

76.54.689.361.671.9

.9

.2

1.7.3

.8

«.2.1

.3

.0

.2

.6

.21.6.3.6

21.8 ».6 13.32.9

24.15.512.5

.98M

.372.14.16.9

92.6 420

mestica).

"20." 5

.6

.4

.5 87 395

86 50 72 4 48 2 89 55==»

* Calculated from dried fruit.79 Juice of Japanese plums, 44 samples, av. 0.64 per cent; max. 1.70 per cent; min. 0.15 per cent.77 Calculated from water-free basis.7»Plum juice, American hybrids, 2 samples, acid as malic, av. 1.1 per cent; max. 1.3 per cent; min. 0.8 per

cent.79 Skins are considered part of the edible portion. Skins, 5 samples, av. 10 per cent; max. 11 per cent;

min. 5 per cent.




Ref-use

Wa-ter

Pro-tein

(NX6.25)

Fat Ash

Carbohydrates


(O)

Fuel value

Totalby

differ-

ence,in-

clud-ingfiber

FiberSugarsas in-

vert

Per100

grams

Perpound

Quinces (Cydo- Av...P.E.Max.

P.ct. P.ct.85.3

.686.984.1

P.ct.

0.3

P.ct.

0.1P.ct.

0.38.04.44.28

P.ct.13.9

P.ct.

1.8

P.ct.6.31.29.04.2

P.ct.0. 87 M.111.10

.65

Cats.

57.7Cats.

260

Min

No— 5 1 1 6 / ' 6Av...Max

.

Min .

No...

Quince juice..- .3.3

.2

.36

.40

.35

9.110.07.2

1.2 M1.4.8

2 so 5 805 50 g

Av...P.E.Max.Min

.

No...

Raspberries,black (Rubus

80.72.3

86.473.2

1.5.2

2.1

1.0

1.6

"IT1.4

.65

.09

.9

.4

15.6 3.5 7.9.7

10.06.6

1. 16 C.30

2.21.67

82.8 375

spp.). 6.8.2

IB 18 2 IS 2 U 17

Av...Raspberries, 88.488.888.0

.2

.3

.2

3 0.0 .7.7.6

10.7 7.67.87.3

1.04C1.051.02

43.6 200black, juice. Max

.

Min .

No... 2 2 * 2 2

Av...Raspberries, 83.41.4

87.678.9

1.1o

3.6 .47

.0514.4 2.8

1.3

4.6.2

7.181.259.963.6

1.34C.19

2.21.88

67.4 305red (Rubus P. E.

Max.Min.

No...

spp.). .60.34

SB 21 35 6 38 WAv...P.E.Max..Min

.

No—

Raspberries,red, juice.

90.81.7

93.186.8

.4 j » 0.

.04.46.02.5.42

8.3 7.31.4

10.35.1

1.40C.161.65.90

34.8 160

.5

.3

6 5 6 4 6

Av...P.E.Max

.

Min .A. P.

No...

Leaves32

3918

94.9.9

96.892.664.5

.5

.1

.8

.3

.3

.1

.03

.2

.1

.1

.72

.13

.97

.49

.5

3.8

"~2.~6

* .7.1

.8

.4

.5

.4 18.1 80

.5

.2

.3 ::::::::::: 12 65i

8 9 7 5 6 '• 5 3

* Assumed.* Calculated in part from dried fruit." Three analyses included in these numbers were reported only as an average.

PROXIMATE COMPOSITION OP PBESH FRUITS 19



Ref-use

Wa-ter

Pro-tein

(NX6.25)

Fat Ash

Carbohydrates


(C)

Fuel value

Totalby

differ-

ence,in-

clud-ingfiber

FiberSugarsas in-

vert

Per100

grams

Perpound

Strawberries Av...P. E.Max.Mia..A. P.

No...

Av...

P.ct.

Stemsandcaps

41.1

81

P.ct.90.01.3

94.084.286.4

P.ct.0.8.1

1.4.4.8

P.ct.

0.6.1

1.1.3.6

P.ct.

0.50.08

.9

.2

.5

P.ct.

8.1

~""7.~7

P.ct.1.2

.42.3.21.2

P.ct.5.271.0410.002.595.1

P.ct.1.09 C.201.81.131.0

Cats.

41.0Cats.

185

39 175

82 107

94.2.3

94.793.0

92

.i

.4

.1

23

3 0.0

US

.45

SO 103 HO

21.2Strawberry 5.1

;;;;;;

3.63.30

4.462.99

1.01 C.09

1.20.78

95juice. P. E .05

Max

.

Min .

No...

.30

9 7 10 9 10


No...

Watermelons(Citrullus vul-

Rindsandseeds

545.6

6240

92.1.3

92.991.342.4

.5

.1

.9

.3

.2

.2

.04

.2

.1

.1

.27

.03

.31

.2

.1

6.9 .6 6.0 .03M 31.4 140

garis) .

"T21.0.2

.3

7.05.02.8 .01 14 65

6 6 6 5 6 5 2 1

* Assumed.

ORGANIZATION OF THEUNITED STATES DEPARTMENT OF AGRICULTURE

DECEMBER 15, 1928

Secretary of Agriculture W. M. Jardine.Assistant Secretary R. W. Dunlap.Director of Scientific Work A. F. Woods.Director of Regulatory Work Walter G.Campbell.Director of Extension C. W. Warburton.Director of Personnel and Business Adminis-

tration W. W. Stockberger.Director of Information M. S. Eisenhower.Solicitor R. W. Williams.Weather Bureau Charles F. Marvin, Chief.Bureau of Animal Industry John R. Mohler, Chief.Bureau of Dairy Industry O. E. Reed, Chief.Bureau of Plant Industry William A. Taylor, Chief.Forest Service R. Y. Stuart, Chief.Bureau of Chemistry and Soils H. G. Knight, Chief.Bureau of Entomology C. L. Marlatt, Chief.Bureau of Biological Survey Paul G. Redington, Chief.Bureau of Public Roads Thomas H. MacDonald, Chief.Bureau of Agricultural Economics Nils A. Olsen, Chief.Bureau of Home Economics Louise Stanley, Chief.Plant Quarantine and Control Administration. C. L. Marlatt, Chief.Grain Futures Administration J. W. T. Duvel, Chief.Food, Drug, and Insecticide Administration.. Walter G. Campbell, Director of

Regulatory Workfin Charge.

Office of Experiment Stations E. W. Allen, Chief.Office of Cooperative Extension Work C. B. Smith, Chief.Library Claribel R. Barnett, Librarian.

This circular is a contribution from

Bureau of Home Economics Louise Stanley, Chief.Division of Foods and Nutrition Louise Stanley, Acting, in Charge,

20

additional copiesOF THIS PUBLICATION MAY BE PROCUEED FBOM

THE SUPERINTENDENT OF DOCUMENTSU. S. GOVERNMENT PRINTING OFFICE

"WASHINGTON, D. C.

AT

6 CENTS PER COPYV

Documents

Internet Archive...UNITEDSTATESDEPARTMENTOFAGRICULTURE CIRCULARNO.50 WASHINGTON,D.C. DECEMBER,1928 PROXIMATECOMPOSITIONOFFRESHFRUITS ByCharlotteChatfield