18 CIRCULAR 50, U. S. DEPARTMENT OF AGRICULTURE 
Composition of fresh fruits—Continued 
Quinces (Cydo- 
nia oblonga). 
Quince juice- _- 
Raspberries, 
black (Rubus 
Spp.). 
Raspberries, 
black, juice. 
Raspberries, 
red (Rubus 
Spp.). 
Raspberries, 
red, juice. 
Rhubarb 
(Rheum rha- 
ponticum). 
3 Assumed. 
4 Calculated in part from dried fruit. 
% Three analyses included in these numbers were reported only as an average. 
by 
Fat | Ash |differ- 
00  ~1 00 
Edible portion 
Carbohydrates 
Total | 
Sugars 
ae Fiber} as in- 
elud- BEL 
ing 
fiber 
HWP NCLS EACLE ee 
ee Oak} 
7.9 
[ramees|3 aie a 
ee 6.8} 10.0 
ioe S- 6.6 
eee aoe Sars 
NO} 7] pee = if 
ame AA Uc 
eer eas ee 
rae ae 68) aS 
| 14.4] 2.8 
Dle==——= erst 
Stare 4.6 
lee a 2 
ese Bae’ 6 38 
$23 |Peees= 7. 
bebe ws || ae OS Me 
| eee 10. 
Ene eee | og : 
Fuel value 
jmalic (M),| 
| Per 
100 
grams 
Cals.| Cals. 
VEC 260 
18.1 80 
