PROXIMATE COMPOSITION OF FRESH FRUITS 



Corn-position 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 



pound 



Cherries (Pru- 



nus spp.): 

 Sour, sweet, 

 and hy- 



Av... 

 A. P. 



No... 



Av... 

 P. E. 

 Max. 

 Min . 

 A. P. 



No... 



Av... 

 P. E. 



Max. 

 Mm . 

 A. P. 



No... 



Av... 

 P. E. 



Max. 

 Min . 



No.. 



P.ct. 



Pits 

 6 



Ret. 



83.0 

 78.0 



Ret. 



1.1 

 1.0 



Ret. 



0.5 

 .5 



Ret. 



0.55 

 .6 



Ret. 



14.8 

 14.0 



Ret. 



0.3 

 .3 



P.ct. 



P.ct. 



Cats. 

 68.1 

 64 



Cats. 

 310 



brid." 







290 













22 





25 



S 



67 





k 





















Sour (P. cera- 



BUS). 



5 



.5 

 6 

 4 



84.4 

 1.7 

 90.0 

 78.7 

 80.2 



1.3 

 .3 



2.0 

 .8 



1.2 



».6 

 ""»J5 



.51 

 .05 



13.3 





9.5 

 1.0 

 12.5 

 7.3 

 9.0 



1.38M 



.22 

 2.39 



.38 

 1.3 



62.9 



285 





.70 













.36 

 .6 













12.6 





60 



270 





5 



SI 



6 







S7 







26 



S5 

















Sweet (P. 

 avium). 



6 



1.1 

 10 

 3 



80.0 

 1.7 

 83.9 

 74.7 

 75.2 



1.1 

 .2 



1.7 

 .7 



1.0 



«.5 



"XI 



.6 

 .1 

 1.0 

 .4 

 .6 



17.8 



.4 



11.6 

 1.2 



13.8 

 7.7 



10.9 



.68M 

 .24 

 1.12 

 .22 

 .6 



80.1 



365 

























16.7 



.4 



75 



340 





15 



17 



n 







14 





/ 



16 



8 













Crab apples 



CMalus spp.). 







81.1 



1.5 



84.0 



78.0 



.4 

 ...... 



.4 



'•3 



.42 

 .05 

 .66 

 .33 



17.8 



.6 



12.6 



1.2 



15.7 



11.0 



.93M 

 .18 

 1.28 

 .44 



78.5 



340 

































5 



2 







5 





/ 



5 



5 









Av .. 









Crab apple 





85.0 



1.5 



89.1 



81.4 













11.2 

 1.2 



14.6 

 7.9 



.77M 

 .24 

 1.81 

 .4 







Juice. 



P. E. 

 Max. 

 Min . 



No— 







































































;; 













// 



16 









Av... 



















Cranberries 





87.4 



1.5 



89.5 



81.7 



.4 

 .04 

 .5 

 .3 



.7 

 .1 

 1.0 

 .4 



.20 

 .02 

 .22 

 .14 



11.3 



1.4 

 .1 

 1.7 

 1.2 



4.2 

 .5 

 5.6 

 2.4 



2.36C 

 .13 

 2.67 

 1.91 



53.1 



240 



( Oxycoccos 



P. E. 



Max. 

 Min . 



No... 







macrocarpus). 























18 



8 



8 



10 





5 



11 



16 









Av... 

 P. E. 

 Max. 

 Min . 



No... 









Currants (Ribes 

 spp .) , red . 







84.7 



1.6 



90.3 



79.3 



1.6 

 .6 



3.4 

 .3 



.4 



~~"~6 

 .2 



.61 

 .05 

 .8 

 .4 



12.7 



3.2 

 1.3 

 5.1 

 .4 



6.7 

 1.0 

 8.9 

 3.4 



2.30C 

 .35 

 3.64 

 1.74 



60.8 



275 



white, and 







black. 

















22 



11 



e 



n 





4 



22 



23 









Av... 

 P. E. 



Max. 

 Min. 



No 









Currants, red, 

 juice. 







89.1 



1.5 



93.3 



87.4 



.3 



•0.0 



.54 

 .06 

 .68 

 .42 



10.1 





6.2 



.7 



8.3 



4L8 



2.00C 

 .40 

 3.37 

 1.08 



41.6 



190 





.3 

 .3 





































6 



2 







s~ 







7 



H 









Av... 













Currants, 







.5 





.68 







10.9 



2.87C 







black, juice. 



P. E. 

 Max. 

 Min . 



No... 

































3.22 

 2.52 

























































/ 





/ 







/ 



* 















== 









' Assumed. 



10 Calculated at 83 per cent water from averages on dry basis. 



