PROXIMATE COMPOSITION OP PEESH FRUITS 



19 



Composition of fresh fruits — Continued 







As 

 pur- 

 chased 









Edible portion 









Ref- 

 use 



Wa- 

 ter 



Pro- 

 tein 

 (NX 

 6.25) 



Fat 



Ash 



Carbohydrates 



Acid as 



malic (M), 



as citric 



(O) 



Fuel value 





Total 

 by 

 differ- 

 ence, 

 in- 

 clud- 

 ing 

 fiber 



Fiber 



Sugars 

 as in- 

 vert 



Per 



100 



grams 



Per 



pound 



Strawberries 



(Fragariaspp.). 



Av... 

 P. E. 

 Max. 

 Min . 

 A. P. 



No... 



Av... 



P.ct. 



Stems 

 and 

 caps 



4 



1.1 



8 



1 



P.ct. 

 90.0 

 1.3 

 94.0 

 84.2 

 86.4 



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 



.4 

 2.3 



.2 

 1.2 



P.ct. 



5.27 

 1.04 

 10.00 

 2.59 

 5.1 



P.ct. 



1.09 C 



.20 

 1.81 



.13 

 1.0 



Cats. 

 41.0 



Cats. 

 18A 















39 



175 





32 



107 



92 



23 



US 





SO 



103 



no 













Strawberry 

 juice. 





94.2 



.3 



94.7 



93.0 



.2 



.1 

 .4 

 .1 



•0.0 



.45 

 .05 

 .55 

 .30 



5.1 







3.63 



.30 



4.46 



2.99 



1.01 

 .09 

 1.20 



.78 



21.2 



95 



P. E. 



Max. 

 Min . 



No— 



----- 



































9 



7 







10 







9 



10 









Av... 

 P. E. 



Max. 

 Min. 

 A. P. 



No— 













Tan ger ines 



(See oranges, 

 M andarin 

 type). 



Watermelons 

 (Citrullus vul- 



Rinds 

 and 

 seeds 



54 

 5.6 



62 



40 



92.1 

 .3 

 92.9 

 91.3 

 42.4 



.5 

 .1 

 .9 

 .3 

 .2 



.2 



.04 



.2 



.1 



.1 



.27 



.03 



.31 



.2 



.1 



6.9 



i 

 .6 



6.0 



.03M 



31.4 



140 



garis) . 



"~3.~2 



1.0 

 .2 

 .3 



7.0 



5.0 



2.8 



















.01 



14 



65 





S 



6 



8 



S 



6 





S 



i 



/ 













1 A ssumed. 



