90 BULLETIN 77. HAWAII EXPERIMENT STATION 



Table 2. — Proximate composition of Hawaiian fruits. 1 Edible portion. 



Name and variety 

 of fruit 



Water 



Protein 

 (Nx6.25) 



Ether 

 extract 

 (Fat) 



Crude 

 fiber 



Carbohy- 

 drate 

 (by dif- 

 ference) 



Ash 



Acid 



as 

 citric 

 acid 





Percent 



Percent 



Percent 



Percent 



Percent 



Percent 



Percent 



Avocado 

















Hulumanu 



oc.o 



1 4. 



l.T 



0 1 



"■J 



1 c 

 i . j 



4. 9 



O 7Q 



0.10 



Nabal 



70.0 



1.0 



21.8 



2.0 



4.3 



0.93 



0.23 



Banana 

















Bluefields 



71.1 



1.5 



0.2 



0.6 



25.8 



0.80 



0.36 



Brazilian 



67.0 



0.9 



0.3 



0.7 



30.3 



0.76 



0.52 



Largo 



65.7 



0.9 



0.3 



0.4 



31.9 



0.77 



0.64 



Breadfruit 

















Hawaiian 



61.8 



0.1 



0.2 



1.5 



35.2 



1.21 



0.16 



Carambola 

















(juice only) 



89.2 



(0.1)* 



(0.1)* 





10.3 



0.28 



0.40 



Coconut 

















(water from nuts 

















with no meat) .. 



95.8 











0.49 





(water from nuts 

















with soft spoon 

















meat) 



93.8 











0.41 





Fig 













Brown Turkey 

















(whole) 



85.7 



0.7 



0.2 



0.9 



12.1 



0.41 



0.15 



(peeled) 



85.4 



0.6 



0.3 



0.9 



12.5 



0.33 



0.17 



Grape, Isabella 

















(seeds removed) 



81.1 



0.4 



0.2 



0.6 



17.3 



0.38 



1.93 



(seeds and skins 

















removed) 



82.3 



0.5 



0.2 



0.2 



16.6 



0.21 



1.42 



Guava, Common 

















(whole) 



81.8 



0.7 



0.2 



7.0 



9.8 



0.50 



1.37 



(seeds removed) 



84.9 



0.3 



(0.1)* 



2.3 



11.9 



0.48 





("juice," watery 

















extract) 



93.9 



0.1 







5.7 



0.34 



0.88 



Guava, 

















Strawberry 

















(whole) 



81.7 



0.5 



0.4 



6.1 



10.7 



0.61 



1.62 



° For methods of analysis, see page 105. 



* Estimated in order to supply carbohydrate figure. 



