PHOXIMATE COMPOSITION OF FRESH FRUITS 



9 



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 



Gra pef r u It 



Juice— Contd. 

 Arizona- 



Av... 



P.ct. 



P.ct. 



89.9 



.5 



91.6 



88.5 



P.cL 



P.ct 



P.ct 



P.ct 



P.ct 



P.ct. 



6.69 



.42 



8.02 



5.27 



P.ct. 

 1.61 

 .12 

 1.92 

 1.24 



Cals. 



Cals. 



grown fruit. 



P. E. 



Max. 

 Min_ 



No... 







































































SI 













SI 



SO 









Av... 

 P. E. 

 Max. 

 Min.. 

 A. P.. 



No... 



Av 



P. E. 2 ° 

 Max." 

 Min.» 

 A.P_ 



No... 



















Grapes (Vltis 



spp.): 

 American 

 types. 



SMns 

 and 

 seeds 

 17 22 

 1.8 



25 



17 



81.9 

 1.9 



85.9 

 72.0 

 63.9 



1.4 



.8 

 2.2 



.7 

 1.1 



1.4 



~~"l~7 



1.1 

 LI 



0.45 

 .07 

 .6 

 .8 

 .4 



14.9 



"0.5 



11.5 

 1.2 



14.4 

 7.0 

 9.0 



1.21M 



.16 

 1.67 

 .86 

 .9 



77.8 



855 





"ii.l 



.5 

 .5 

 .4 















60 



270 





8 



28 



10 



£ 



10 





2 



S2 



U 













European 

 types (V. 



Seeds 

 and 



stems 

 id 3 



81.6 

 2.4 



87.1 

 74.8 

 79.2 



.8 

 .3 

 1.4 

 .8 

 .8 



.4 



.1 

 .6 

 .2 

 .4 



.46 

 .07 

 .66 

 .20 

 .4 



16.7 

 ~~l6.~2 



".5 

 .1 

 .6 

 .4 

 .5 



14.9 



1.9 

 19.9 

 11.8 

 14.5 



• 47M 



.04 



.62 



.40 



.46 



73.6 



835 



vinifera) . 















72 



325 







S8 



28 



4" 



27 





4 



28 



28 









Av... 



P.E.. 









Grape Juice: 

 American 

 types- 

 All 





80.7 

 "2.2 



.4 



.03 



.4 



.8 



•0.0 



.39 

 .08 



.64 

 .25 



18.5 





16.84 

 " 2. 17 



.80M 

 ".33 



75.6 



845 





Max. 

 Min_ 



No... 





















































B8S 



4 







SO 







1.64S 



1,64S 





















1 Assumed. 



,T No data on percentage of stems. Skins, 8 samples, av. 16.3 per cent; max. 19.2 per cent; min. 12J) 

 per cent; P. E. 1.7 per cent. Seeds, 8 samples, av. 5.9 per cent; max. 10.0 per cent; min. 4.3 per cent; P. E. 

 1.2 per cent. 



18 Four analyses, including seeds and skins, av. 5.2 per cent fiber. 



18 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. 



10 Approximate values in the cases of water, protein, ash, sugar, and acid. Eight to eighteen deter- 

 minations for these constituents were reported only as averages. 



21 One sample, Malaga grapes, analyzed with seeds contained 2.8 per cent fiber. 



" 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 anlyses 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. 



181332°— 33 2 



