UNITED STATES DEPARTMENT OF AGRICULTURE 
CIRCULAR NO. 50 
DECEMBER, 1928 
WASHINGTON, D. C. 
PROXIMATE COMPOSITION OF FRESH FRUITS 
By CHARLOTTE CHATFIELD, Associate Specialist in Foods and Nutrition, and 
Lavra I. McLaueuuin, formerly Nutrition Chemist, Division of Foods and 
Nutrition, Bureau of Home Economics 
CONTENTS 
Page Page 
Introductiones222s ee eee 1 | Definition of terms—Continued. 
Definition of terms= 0 ee Ones whl Ses Le SCZ SU a 3 
Refuse and edible portion_-_._-_-.-------- 2 SUSE IS oc oke ceca Bene pe Sa oee a seca se5 55 3 
Averages and variations___________-___---- 3 TAN eee ye EO a Er pe cali 4 
GCE See ok A BASE ERE A PPAR 8 3 MUS Vales sy. Saks ee ACRES ee ee Pee 4 
Protein, fat, and-ash-+ =. 4.24) Bea. 3 | Accuracy and limitations of the figures_._____- 4 
Total’carbohy@ratess.---s-2-25--22-------- 3 
INTRODUCTION 
Need for reliable information on the proximate composition of foods 
has increased since the last revision of Atwater and Bryant’s bulletin.! 
Analyses made before 1900 still form the basis for almost all dietary 
calculations on the protein, fat, and carbohydrates of foods, and there 
has been a growing demand recently for new summary tables. 
Proximate analyses of fruits since 1900 have supplemented to a 
considerable extent the data in Atwater and Bryant’s compilation, 
providing figures on several fruits not included in their list, and con- 
firming or modifying the earlier results. In the present study data 
on fresh fruits have been brought together from a large number of 
sources, published and unpublished, too many to enumerate. Most 
of the figures represented in the earlier summary have been included. 
Many of the unpublished data have been contributed by the labor- 
atories of this department, particularly those in the Bureau of Plant 
Industry, the Bureau of Chemistry and Soils, and the Food, Drug, 
and Insecticide Administration. Other material has been supplied 
by the various agricultural experiment stations and colleges and by 
individuals. 
As the figures are intended to represent the composition of the fruits 
as they are eaten, data from analyses of normally ripened and market 
fruits have been combined. No analyses of fruits have been included 
unless the report stated or clearly implied that the fruit was mature or 
in good marketable condition. Fruit juices are the fresh pressed 
juices from sound fruits, and are unsweetened and undiluted. 
Data were taken only from sources that were considered reliable, 
and the figures were examined for evidences of error in the results 
reported. Most of the later analyses that have been chosen were 
made according to the methods of the Association of Official Agri- 
1 ATWATER, W. O., and BRYANT, A. P. THE CHEMICAL COMPOSITION OF AMERICAN FOOD MATERIALS, 
U.S. Dept. Agr., Off. Expt. Stas., Bul. 28, 87 p., illus. 1899. (Revised ed. Reprinted 1906.) 
8900°—28-——1 
