PROXIMATE COMPOSITION OF FRESH FRUITS 15 
Composition of fresh fruits—Continued 
AS 
pur- Edible portion 
chased 
Carbohydrates Fuel value 
Fa Pro- eet Acid as 
Ref- a- | tein stat | malic (M), 
use ter | (NX Fat | Ash ata : Sugars| as citric | Per Pe 
6.25) aed Fiber | as in- (OC) 100 Guna 
elude vert grams Pp 
ing 
fiber 
Peaches (Amyg- 
dalus persica)— 
Continued. JES (bs || JER Gin || JGes I 2a GA VERO || IEG TesG5| $23 Gs, P. ct. Cals.| Cals. 
CET O) Su ifee TUE VO: |e eee ae ae || helipad] Speen Maen men bop ce |LES Tee See ON Ant OS GOMIV Il | ease | eee 
grown. Jegae] Syn ee ee = Till fac ase Ss i |e agar | a ou .8 OO Ge seca serie. 
Vitae eee CBO 0 aR ae) ee a See || a | ee 12.0 ES) Rati sabre || Sensis So 6s 
IMbbays | eee I RSH EAS | Pd Ae FE OE oa ae 5.8 AG 4 |e Ce eeNe ise 
INO 22s liga es We SOnnn Dopo: als eee eae oe 80 SOE eee Yara 
SS |) a a a 
North Caro- | Av___|__-_--- SSG | a opal een a Nee || Yee Pa i 9, 2 CF 6 G2 IMU ses 5-2||o5555 
lina-grown. | P. H_|___...- BN DR | Tt ete | oe ee asd. SOM ie os eal es aa 
Vitec fae ee SSE eee RE Sear | is ae (Mec he ee 11.9 Bie) oo ele ee 
Visi rays | eee BSG eon Pk 2 Oe RS Rae 0 coal Paine Wot! AQ ESR eee 
NOLL Shee Eg Aen Sets cee RRS Ay Nt AN a a iff WGI al pes a cern Ne pie 
Maryland- ACV oes |ieeecea ees GSH / srl ope] Ee a anny pt ela 8.6 B42 IV Il aes | ee 
grown. 9 1 Bol aes eee Bef ea | geet Le | [SS 2 eae .6 Sl a gis | i x ees | ee 
Virasxom | eee Oat ere emi eae | Resear ees | rape | rem 10. 4 CO eco [eat eS ee 
Mota Le BAS linceve Ci fee ech) mee ee ch ape Ue ene |e Sa ci ee 
INO} Ais es va Prag | Bete sell sr a ret ee fe wk 27 OTR Sia cee ond | NP oe see 
New Jersey- | Av__-|_-_-_-- 88. 8) pee sicgik EES Pa NCL ek ge 7.6 6458 Mil S24 eae cc 
grown. 1a Dye ee ae ea Bf ea (Vn | CP | .6 POS il Kes ae cs 
i IMIG yc SOR Gee. sa 3 ae Ce UE ge ee 9.6 Ae: Gem aN Lassies I eae 
JM Se a SO 28 ee eee [a See ar Na are a ae 6.1 AQT <5] Sea ene Bee 
INOUE sso ae [ExCiamlemerce lc [gee ica Sl as Sip ma eetes eens 
Peach juice_____ ACY: sk | GNU HSGND OSD ckONO|MNORSN none | amma Laas 656M] 52.0; 235 
PHP As [seca  eclgee cease ce femme ee reel at ice ei eR 
Via xe eases ge tl ea AO ses Epi [feesbestcae al Ne RR (422+ Ee Dae Aso eR: 
TAA 3 6 g Laks pce eta ae) PY PANSY Re er eee RA eae a ca | AH Seca ne CW LR | eee peal Ley Ske 
Nout VSeetie [eal |< 0 Nine ale SEeS eR 1 Peg [oe ees 
Skins 
Pears (Pyrus and 
communis): cores 
WA he Ee Av... 17 82.7 SU 4 39! 15.8) §1.4) 78.9 70,29 C] 69.6 315 
Phy Ay 94 ie a 570 i HOS |e celle 1.1 PAL OY fasetatel ate tes = fay ee 
Max- 27 86. 1 2 U Pi fi kee 1.8 14.7 PRY fiat? | fetaeane A 8 Ve So Ses 
Min_- 10 75.9 57 It Op | Baebes 9 4.0 gL | eae a 
oP eg WL ccaet egie 68. 6 AG 3 3 13.2 2) 7.4 2 58 265 
INI Deal eas eel fe) ea ee ee Opel. 8 91 in es ee 
Bartlett._.__- (ed ee 83. 5 14’. 084 Sen ou ite ee 8. 33 .382 OC] 66.8) 305 
Jee pl peace ane .9 zee a | s . 99 OF Apa ee areas, 
IMIG anaes 85.8 a5) | enone Si tees. peels 11. 82 bay ia el ese he oe 
INU Er ayes 80.1 oD, | ere nhc Po ee PGE ple 4. 04 MQ: jf ar Sa fie 
NOs alee rn en | a 62 Sn ER eee 
Beurre Bosc__| Av___|_-.___- 81. 0) onc is AP | RP 10.1 Sy sO) | REE ae 
a Ha) he Ce PSE AL P(e SPO) [223 | ne | ie al OS || Emer Brie eer a 
Theres | eee £575) un a Rem | = 9 [na ae A Le ma 14.7 Ne af ash ee | Rn ee 
IMbhar ee RSS artes Pees ee ss 2B NR Pees Uo tl BS) 4) | Sao ees 
INO@Ss |e OBI tees | recone | Demeabeme | meebo ee ede 28 BG erste | erent el ee nem 
[es | Sas) Senses | —aereeeeeres | eeaseonscesaes | Suesnees= sess] saeatasaees [eae aces aaes | See passes eae | ooereeneeeee! |e, 
3 Assumed. 
5 Calculated from dried fruit. 
64 Malic and citric acids present in almost equal proportion. 
69 Including some samples grown in Virginia and West Virginia. 
70 Only one analysis other than Bartlett and Beurre Bose varieties. Analyses of pear juices show dif- 
ferences in acid according to Lae Five samples of Bartlett peer juice average 0.81 per cent acid; five of 
Kieffer pear juice, 0.46 per cent acid; 38 of pear juices excluding Bartlett and Kieffer, 0.17 per cent acid. All 
were calculated as citric, though malic predominates in some varieties. 
