12 CIRCULAR 50, U. 8S. DEPARTMENT OF AGRICULTURE 
Composition of fresh fruits—Continued 
Lae Oe Oe NSIS a i meee A uit Se a epee an ese GEL Oe 
AS ; 
pur- Edible portioa 
chased 
Carbohydrates Fuel value 
Pro- Total Acid as 
Ref- | Wa- | tein] pot | Ash | dite malic (M), 
use ter | (NX Baca Sugars | ascitric | Per P 
6.25) in.’ |Fiber| as in- (C) 100 Boe 
clud- vert grams| Poun 
ing 
fiber 
1 PNCts | Bact PA cts SPY ctePxctaleP ctw E chal Pact 125 Gh Cals.| Cals 
Lime juice_____- AVS oe 91.3, 0.5] 30.0) 0.4 0s, 3 | eee 0.3 oO 2882 150 
Max ieee 91.7 .6 4 aD Te Bo REA Se ae MWe 
Vibra ee 90. 9 4 .0 CSD beads) | ren 
INO 22s (oes 8 3 8 See ooh oak Ma Cea 
Rinds 
and 
seeds 
Limes, Sweet | Av.--| 23 89. 6 6.0 -16C |} 39.7 180 
(Citrus limet- | P. B_|_______ UO y ve cal cele .6 OG sgl ade alls ee 
ta). Max.| 29 | 90.7 9 “2 $26 9 [oo eealee 
Min__| 20 88. 8 6 5.1 Bi Yo ee | a 
TAR UPB aie 69. Udita Osea 4.6 1 30 135 
Norse ies 2 4 4 Spt salee Geers 
Logan blacK- | Av___|_______ 82.9) 1.0 C50 BOSS IC i Gos Rees 
berries (Rubus | P. E_|_______ 1.4 5D .6 OO deg see al eee 
Sp.). IVEGX S| Cee Sosa 8.0 PSS rte | Ma ooh 
Mine eS 79. 3 5i(3} % 5.0 PAO) os | es eee 
Nos 8/22) se OE fe! re Re, eee 
Logan black- | Av _|_.. 88.9; 7.6 “Wis COO eae 195 
berry juice. Pgh | 7 a oe na a8 Beat ped Maen ol epee 
IMigiyc jo) 91.1 .9 9. i 7g toe) S28 | 8 
TV Tarirat | eee 85. 3 4 4.5) dE 0) oie | SS ey ane 
Nobss| os S| Ses So CFs raalt | TGONG). otde | eee ere 
Skins 
and 
seeds 
Mangos (Man- | Av-_--| 534 | 81.4 St 13. 7 .50C} 73.4 335 
gifera indica). | P.E_}| 6.5) 2.2) .3 1. 9 P25 ics | | eee cee 
Max. 52 89.8 2, Al 20. 0: NESSS a Seen |e ee 
Min_- 10 74.3 OD 8. 1) SZ toes eS ee 
TAGS Peet |e eae 98.5 .5 9.0 3 | 48 220 
No...| 32 Sous ie7, BOE |= 0G) re OREN | ERE 
Mulberries| Av__|______- 82.81 1.2! 9.4 .95M, 686] 310 
CUO Foy, || LPs Ws 9 3! 2s ABOU | Sacer eee 
black, white, | Max_|______- 84.7) 1.6 14.1 L8G oh en oe |e eee 
and red. Nina benno 80. 8 4 4.6 1 ie ins egg Fe i 
INO Su Rees | 6 6 6 6 fepue easy |pso==== 
Muskmelonms | Av___|_______ i 92. 8} 6 5, 4. eee need 125 
(Cucumis me- | P. E_|_-_--_- ie ieee 14 ee eee Pete ra eee ee 
lo), all varie- | Max_|______- 96.5] 1.2) Th, peat eee | peter 
ties.47 Viti eee 87.5 BO) do eee ok Gis [Sent cet [eee oes 
Cantaloupes_| A. P_| 4853 43.6 3] Dich slate eo ES | 13 6) 
Honeydew.-__| A. P_| 49 32 63. 1 4 B Faire See 18 80 
Spanish_____- A. P_| 30 65. 0 5 4 OS Sen eas | “19 85 
INOUYE 7Oe ae titien 60). 4) see sala? degen ee eeces 
| a) | ee | SSS SSS SSS SSS SSS SSS —ESES SESS ELLE 
? Assumed. 
45 Some unimproved varieties are included; improved varieties contain relatively less refuse. Skins, 
8 samples, av. 9.4 per cent; and seeds, 8 samples, av. 15.9 per cent. 
46 Predominating acid unknown. 
47 Many of the analyses of pulp included in this average are based on samples with low sugar and total 
solids as compared with the California cantaloupes, and Honeydew and Cassaba melons. Of these three 
types, 24 samples of pulp: Water, av. 90.7 per cent; max. 94.5 per cent; min. 87.5 per cent: Total sugars, av. 
7.3 per cent; max. 11.3 per cent; min. 3.8 per cent. Percentages ‘‘as purchased” are calculated from the 
average of the edible portion of all varieties. 
48 Cantaloupe, rind and contents of cavity, 35 samples (Eden Gem and Early Waters), max. 71 per cent; 
min. 41 per cent; P. E. 3.9 per cent. 
49 Honeydew melon, rind and contents of cavity, 3 samples, max. 87 per cent; min. 26 per cent. 
§ Spanish melon, refuse, 2 samples, 37 and 23 per cent. 
, 
