16 CIRCULAR 50, U. S. DEPARTMENT OF AGRICULTURE 



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 



(C) 



Fuel value 





Total 

 by 

 differ- 

 ence, 

 in- 

 clud- 

 ing 

 fiber 



Fiber 



Sugars 

 as in- 

 vert 



Per 

 100 



grams 



Per 



pount* 



Persimmons: 



Japanese, or 

 Kaki (Dlos- 



Av... 

 P.E. 



Max. 

 Min._ 



No... 



Av... 

 P. E. 

 Max. 

 Min.. 

 A. P. 



No... 



P.ct. 



(7B) 



P.ct. 



78.2 



2.9 



86.0 



70.2 



P.ct. 

 0.8 



.2 



1.6 

 .4 



P.ct. 



0.4 

 .2 

 .9 

 .1 



P.ct. 

 0.6 



.1 

 1.2 



.4 



P.ct. 

 20.0 



P.ct. 



1.9 

 .5 



2.9 

 .9 



P.ct. 



15.9 



.8 



17.8 



14.5 



P.ct. 



« 0. 12 M 

 .01 

 .16 

 .10 



Cats. 

 86.8 



Cats. 

 395 



pyros kaki). 





















6 



16 



16 



6 



16 





4 



10 



5 













Native (D. 

 virginlana). 



Seeds 

 and 

 calyx 

 "18 



84.4 

 3.9 



72.2 

 51.8 

 52.8 



.8 

 .1 



1.2 



.5 

 .7 



.4 



.1 

 .7 

 .2 

 .3 



.9 



.1 

 1.3 



.6 

 .7 



33.5 

 ~~27.~5 



1.5 

 .2 

 1.8 

 1.0 

 1.2 



18.9 



2.7 

 23.5 

 14.3 

 15.5 



«. 19 M 



140.8 



640 





.26 

 .15 

 .2 















116 



525 







H 



10 



7 



10 





7 



6 



8 









Av... 



P.E. 



Max. 

 Min.. 

 A. P. 



No... 



Av... 









Pineapples (An- 

 anas sativus). 



Crown 

 core 

 and 



parings 

 39 

 2.4 

 50 

 32 



85.8 

 1.8 

 90.1 

 81.1 

 52.0 



.4 

 .1 

 .6 

 .2 

 .2 



.2 



""'.1 



.2 

 .1 



.42 



.06 



.7 



.3 



.3 



13.7 



.4 



11.9 

 1.4 



15.3 

 8.2 

 7.3 



.72 C 

 .13 

 1.10 

 .39 

 .4 



58.2 



2SS 





















8.4 



.2 



35 



160 





47 



1S1 



46 



8 



46 





/ 



S4 



SO 













Pineapple juice. 





86.2 



1.0 



89.4 



83.0 













11.8 

 1.3 



15.9 

 6.6 



1.02 O 



.17 

 2.75 



.69 









P.E. 





















Max. 

 Min.. 





































No— 























82 













97 



98 







Plantains, or 

 Baking Bana- 



Av... 

 Max. 

 Min.. 

 A. P. 



No... 



Av... 

 P.E. 



Max. 

 Min.. 



Skins 

 23 

 24 

 22 



64.7 

 67.8 

 61.6 

 49.8 



1.3 

 1.4 



1.2 

 1.0 



.4 



.5 

 .2 

 .3 



.8 

 .9 

 .8 

 .6 



32.8 

 "25.1 



.4 

 .5 

 .3 

 .3 



25.8 



26.5 

 24.0 



19.5 



".55 M 



140.0 



635 



nas (Musa par- 









adisiaca). 



.4 



108 



490 





* 



e 



* 



8 



t 





* 



* 



1 







Plums, exclud- 

 ing prunes 

 (Prunusspp.): 

 All 



Pits 

 and 

 skins 

 "15 



85.7 

 2.1 

 90.6 

 74.1 

 72.8 



.7 



.1 

 1.2 

 .4 

 .6 



.2 



.1 

 .4 

 .1 

 .2 



.51 



.09 



.80 



.3 



.4 



12.9 



"ii.'o 



.5 

 .1 

 1.0 



.3 

 .4 



8.3 

 1.2 

 14.9 

 5.2 

 7.1 



1.60M 



.36 

 2.56 



.52 

 1.4 



56.2 



255 

















A. P. 



No... 







48 



220 





16 



46 



U 



e 



18 





SI 



88 



85 











■ a. 



- Predominating acid unknown. 



T > Wide variation in per cent of seeds, some practically seedless, 3 samples gave an average of 3 per cent, 

 »nd 3 others an average of 24 per cent. 



" 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 od Prunus domestica. Pits, 14 samples, av. 4.6 per cent; max. 7.9 per cent; min. 2.4 pel 

 tent. 



