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BULLETIN 77, HAWAII EXPERIMENT STATION 



SUMMARY 



The nutritive value of 22 semi-tropical fruits grown in Hawaii has 

 been studied. Chemical analyses include moisture, protein, ether ex- 

 tract, crude fiber, carbohydrates by difference, ash, titratable acid, cal- 

 cium, phosphorus and iron. In some cases several varieties of the 

 fruit (e.g. avocados, bananas, etc.) have been analyzed. In a number 

 of instances analyses were made on the fruit in different forms (e.g. 

 grapes without seeds and without seeds and skins, pineapple and pine- 

 apple juice, oranges with and without membranes and orange juice, etc.). 



In the case of some fruits no previous analyses for the mineral 

 constituents, calcium, phosphorus and iron, appear to have been made. 

 Where comparisons were possible, the chemical composition of local 

 fruits appears to be similar to the same varieties grown elsewhere. 



Ten fruits were tested biologically for their vitamin content. In some 

 instances several forms of the same fruit were tested separately such 

 as pulp and juice. In the case of vitamins A and B comparisons were 

 made with the International Standards. Guavas are noteworthy for 

 their high vitamin C content and papayas and pohas for their high vita- 

 min A (carotinoid pigment) content. 



The supply and availability in Hawaii, brief descriptions and inter- 

 esting notes regarding the history and introduction into Hawaii are 

 given for each fruit. 



More than 150 recipes are given for the use of these fruits grown 

 in Hawaii. 



