PROXIMATE COMPOSITION OF FRESH FRUITS 

 Composition of fresh fruits — Continued 



15 







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 



Peaches (Amyg- 

 dalus.persica)— 

 Continued. 



Av_„ 



P.ct. 



P.ct. 



85.8 



1.1 



90.0 



81.9 



P.ct. 



P.ct. 



P.ct. 



P.ct. 



P.ct. 



P.ct. 



9.4 



.8 

 12.0 

 5.8 



P.ct. 

 « 0. 65 M 



.09 

 1.01 

 .46 



Cats. 



CaU. 



grown. 



P. E. 



Max. 

 Min. 



No 





































































SO 













SO 



SO 









Av... 



















North Caro- 





86.4 



.7 



88.6 



83.9 











9.2 



.7 



11.9 



7.7 



« . 62 M 

 .07 

 .83 

 .49 









P. E. 



Max. 

 Min. 



No 







































































17 













17 



17 









Av... 



















Maryland- 

 grown. 8 ' 





87.1 



.8 



89.1 



84.3 













8.6 



.6 



10.4 



7.2 



«<. 62 M 

 .10 

 .91 

 .37 







P. E. 



Max. 

 Min. 



No— 







































































27 













27 



27 









Av... 



















New Jersey- 





88.8 



.5 



89.9 



86.8 













7.6 



.6 



9.6 



6.1 



»«. 58 M 



.06 

 .74 

 .40 









P. E. 

 Max. 

 Min. 



No... 









































































SI 













SI 



SI 







Peach Juice 



Av... 





86.5 



0.2 



»0.0 



0.5 



12.8 





11.8 



««. 56 M 

 .08 

 .74 

 .41 



52.0 



235 





P. E. 



Max. 

 Min.. 

















.5 

 .4 



































No— 

























1 



/ 







2 







1 



4 







Pears (Pyrus 

 communis) : 

 All 



Av.„ 



P. E. 

 Max. 

 Min_ 

 A. P. 



No... 



Av... 



Skim 

 and 

 cores 



17 

 3.2 



27 



10 



82.7 

 1.7 

 86.1 

 75.9 

 68.6 



.7 

 .2 

 1.2 

 .2 

 .6 



.4 



.1 

 .7 

 .1 

 .3 



.39 



.08 



.7 



.3 



.3 



15.8 



■1.4 



"8.9 

 1.1 

 14.7 

 4.0 

 7.4 



".29 C 



.07 

 .57 

 .10 

 .2 



69.6 



315 





~"l3.~2 



1.8 

 .9 

 1.2 















58 



265 





12 



U 



13 



7 



9 





S 



91 



92 







Bartlett 





83.5 

 .9 



85.8 

 80.1 



.4 

 .1 

 .5 

 .2 



*.4 



.8 



15.4 





8.33 



.99 



11.82 



4.04 



.32 C 

 .07 

 .57 

 .10 



66.8 



305 





P.E. 



Max. 

 Min.. 



"~" 









.3 

 .3 























No... 





68 



4 







2 







62 



63 







Beurre Bosc. 



Av... 





81.0 



2.2 



85.3 



75.9 













10.1 



1.1 



14.7 



7.7 



.22 C 

 .03 

 .32 

 .13 









P.E. 



Max. 

 Min. 



No 







































































28 













28 



28 

























, 



8 Assumed. 



• Calculated from dried fruit. 



64 Malic and citric acids present in almost equal proportion. 



«• Including some sampies grown in Virginia and West Virginia. 



T0 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 of 

 KiefCer pear Juice, 0.46 per cent acid; 38 of pear Juices excluding Bartlett and Kiefler, 0.17 per cent acid. All 

 were calculated as citric, though malio predominates in some varieties. 



