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UNITED STATES DEPARTMENT OF AGRICULTURECIRCULAR No. 50
Washington, d. c. Silas "been rev. | December, 1928
--see revved..binders atend of file. 1
PROXIMATE COMPOSITION OF
FRESH FRUITS
By
CHARLOTTE CHATFIELDAssociate Specialist in Foods and Nutrition
and
laura 1. MclaughlinFormerly Nutrition Chemist, Division of Foods and Nutrition
Bureau of Home Economics
UNITED STATESGOVERNMENT PRINTING OFFICE
WASHINGTON1928
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UNITED STATES DEPARTMENT OF AGRICULTURE
CIRCULAR NO. 50
WASHINGTON, D. C. DECEMBER, 1928
PROXIMATE COMPOSITION OF FRESH FRUITS
By Charlotte Chatfield, Associate Specialist in Foods and Nutrition, andLaura I. McLaughlin, formerly Nutrition Chemist, Division of Foods andNutrition, Bureau of Home Economics
CONTENTS
Page
Introduction 1Definition of terms.. 2
Refuse and edible portion 2Averages and variations 3Water 3Protein, fat, and ash 3Total carbohydrates 3
PageDefinition of terms—Continued.
Fiber 3Sugars 3Acid 4Fuel value 4
Accuracy and limitations of the figures 4
INTRODUCTION
Need for reliable information on the proximate composition of foodshas increased since the last revision of Atwater and Bryant's bulletin. 1
Analyses made before 1900 still form the basis for almost all dietarycalculations on the protein, fat, and carbohydrates of foods, and therehas 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 In the present study dataon fresh fruits have been brought together from a large number ofsources, published and unpublished, too many to enumerate. Mostof the figures represented in the earlier summary have been included.Many of the unpublished data have been contributed by the labor-atories of this department, particularly those in the Bureau of PlantIndustry, the Bureau of Chemistry and Soils, and the Food, Drug,and Insecticide Administration. Other material has been suppliedby the various agricultural experiment stations and colleges and byindividuals.
As the figures are intended to represent the composition of the fruitsas they are eaten, data from analyses of normally ripened and marketfruits have been combined. No analyses of fruits have been includedunless the report stated or clearly implied that the fruit was mature orin good marketable condition. Fruit juices are the fresh pressedjuices 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 resultsreported. Most of the later analyses that have been chosen weremade according to the methods of the Association of Official AgrL
1 Atwater, W. 0., and Bryant, A. P. the chemical composition of American food materials.U. S. Dept. Agr., Off. Expt. Stas., Bui. 28, 87 p., illus. 1899. (Revised ed. Reprinted 1906.)
8900°—28 1
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I CIRCULAR 50, U. S. DEPARTMENT OF AGRICULTURE
cultural Chemists.2 In many cases the records, however, were notdefinite about the analytical methods, and in others variations fromthe official procedure have been described. Such data have beenincluded if the indications were that the results were comparableand of sufficient accuracy for the present purpose.
Fruits are grouped in various ways, for the most part accordingto species. The Bureau of Plant Industry has given much helpfuladvice in this classification. The data on some fruits were not suf-ficient to permit of distinction within the genus. In the case of others,the data lent themselves to varietal, type, or geographic classification.Such groupings were used if it appeared that the differences betweengroups were significant. In still other cases such classes as red andblack raspberries were reported separately, although it was doubtfulwhether any significance should be attached to the differences.
DEFINITION OF TERMSREFUSE AND EDIBLE PORTION
For each fruit the "refuse" is defined according to the part rep-resented, so far as this could be determined from the records. Thebasis of selection of these figures was similar to that used by Atwaterand Bryant. 3 An effort was made to exclude data that representedany considerable loss from spoilage in addition to the normal refuse,but many of the records were not definite on this point. Percentagesof refuse are expressed in terms of the fruit "as purchased."
All of the data on chemical constituents refer to the "edibleportion." The values in the line designated as A. P. refer only tothe constituents of the edible part, but are calculated as percentagesof the "as purchased" weight.The part of the fruit that was analyzed and here reported as
edible can be inferred usually by the definition of refuse, but thereare certain discrepancies on this point. In apples, for example,the chemical sample of the edible portion was not peeled in all cases.It included skins in some studies; from other reports it is not clearwhether the skins were included or excluded; and in three cases theentire apple was analyzed. Enough data were available, however,to indicate that in these cases the variations were of minor importance.For some fruits such as crab apples and currants no data on refuse
percentage were found, but this does not imply that the whole fruitwas analyzed "as purchased." With a few unimportant exceptionsno data have been included from samples in which parts that areusually discarded were analyzed.
In fruits with skins that are sometimes considered edible andsometimes discarded as refuse, removal of the skins from the chemicalsample would be expected to have a noticeable effect on the fibercontent and possibly on the content of ether extract and ash. Butthe variations in these constituents in individuals are so wide thatthe difference due to presence or absence of skin is relatively small.The seeds of grapes were counted as refuse in some studies and as
edible in others. Such a difference in basis would, presumably, havea marked effect particularly on the fiber content, but owing to a lackof sufficient original data, it was impossible to make a sharp dis-tinction on this point in selecting analyses for the present summary.
* Association of Official Agricultural Chemists, official and tentative methods of analysis,compiled by the committee on editing methods of analysis. revised to july 1, 1924. ed. 2, 535p., illus. Washington, D. C. 1925.
» Atwater, W. O., and Bryant, A. P. Op. cit.
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PROXIMATE COMPOSITION OF FRESH FRUITS 6
AVERAGES AND VARIATIONS
Averages are arithmetical means of individual values as given inpercentage of the edible portion except in a few stated cases. Inthese few instances averages were taken on a water-free basis andcalculated back to the fresh, at the average water content. Probableerror, indicated as P. E., has been given to indicate variation inindividual determinations and is the standard deviation X 0.6745.In cases where part of the source material was given only as averages,estimates have been made by allowing for variation within the groupaveraged.
WATER
Water content refers to the loss in weight from drying or the differ-ence between the weight of the total solids and the fresh substance.In some cases the material was air dried at 100° C. and in others itwas dried in vacuum at lower temperatures. Probably the errorsdue to method are greater in the determination of this constituentthan in any of the others.
PROTEIN, FAT, AND ASH
Protein was calculated as NX6.25, the nitrogen being determinedby the Kjeldahl method or one of its modifications. Fat was deter-mined as ether extract, and it includes therefore other ether-solublesubstances such as plant pigments. Ash is the residue from burningthe dry substance until it is free from carbon. When determinationsof fat content were lacking, a figure was sometimes assumed toadmit of calculations of fuel value. In a single case, also, such anassumption was made for protein. All assumptions were made onthe basis of analyses of similar substances and may be in error byseveral tenths of a per cent, but these errors would hardly be sig-nificant in dietary calculations.
TOTAL CARBOHYDRATES
The term " total by difference including fiber" under carbohydratesrefers to solids other than protein, fat, and ash. Like nitrogen-freeextract it includes organic acids and undetermined solids as well asthe substances properly classed as carbohydrates. It is numericallyequal to the sum of nitrogen-free extract and fiber. It is apparentthat any errors in the determination of water, protein, fat, or ashwill be reflected in this quantity and that it is therefore less reliablethan a direct determination. No indication of the variation in thisquantity is given since individual calculations of it were not recorded,but it can be assumed that the variation in this group of substanceswould be of about the same order as that of the water content.
FIBER
Fiber is the loss in weight from incinerating the residue obtainedby successive treatments of the fat-free dry substance with dilutesulphuric acid and dilute sodium hydroxide.
SUGARS
The term ''sugars as invert" refers to total sugars, and the quantityis given as in the other constituents, in percentage of the fresh ediblesubstance. They were determined in the majority of cases on the
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4 CIRCULAR 50, U. 8. DEPARTMENT OF AGRICULTURE
water extract and calculated either as invert sugar or as dextrose. Ina few cases, however, only the pressed juice was analyzed, and the datain such cases refer to sugar in this juice calculated as percentage of theoriginal substance. Either copper^ reduction or polarimetric methodswere used, the former predominating. It was impossible to convertall of these figures to a strictly uniform basis, particularly where thereports did not give definite descriptions; but only minor differencesare due to this irregularity.
ACID
Acid is the total free acid as determined by titration against stand-ard alkali. It is expressed as malic (M) or anhydrous citric (C)according to which was considered to predominate, and is calculatedinto percentage of the fresh substance.
FUEL VALUE
Fuel value is expressed in calories which were calculated on thebasis of the physiological fuel values, or 4 calories per gram of proteinand of carbohydrates and 9 per gram of fat.
ACCURACY AND LIMITATIONS OF THE FIGURES
The figures here presented are the result of a careful and criticalstudy of the source material. They are as reliable and accurate asthey could be made with the data available. There are, however,certain necessary limitations imposed on any such attempt to give acomposite picture of substances that vary as much among themselvesas do the individual fruits in any one group. The figures should beused, therefore, with an understanding of their limitations.On account of this variability in the make-up of fruits the averages
of a class can be only rough estimates at best of the compositionof a particular sample. Some of the averages represent samples fromnumerous types of the fruit and from various localities and growingconditions, and these probably are fairly reliable as average figures fortheir class. But in the case of some others it was impossible to getdata that could be regarded as representative of the class as a whole.Many of the data used in this study came from analyses that were
incomplete in the sense that not all of the constituents that are in thetable were determined. This will be evident from the differences inthe number of analyses as shown in the last line under each fruit.Attention should be called in this connection to the fact that thedeterminations of a particular constituent, as sugars for example, mayhave come from an entirely different lot of material than that onwhich water content was determined. This accounts for some of thediscrepancies.
In general, it would be expected if all of the analyses were completethat the sum of sugar, fiber, and acid would be less than the totalcarbohydrates and, since ripe fruits have little or no starch, wouldcome within 1 to 3 per cent of it. But in some cases the total of thesethree substances is greater, and in others it does not come within 3per cent of it. Such differences may be due either to the errors ofsampling or to inaccuracy in analytical technic. Possibly, however,there may be in some fruits undetermined substances in excess of 3per cent.
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PROXIMATE COMPOSITION OF FRESH FRUITS
Composition of fresh fruits
Aspur-
chasedEdible portion
Ref-use
Wa-ter
Pro-tein
(XX6.25)
Fat Ash
Carbohydrates
Acid asmalic (M),as citric
(C)
Fuel valu*
Totalby
differ-
ence,in-
clud-ing
fiber i
FiberSugarsas in-vert
Per100
grams
Perpound
Apples (Malussylvestris)
:
All varieties„ Av...P. E.Max.Min.A. P.
No...
Av...P. E.Max.Min.
No...
P.ct.
Skinsandcores
12
2.0256
P.ct.
84.11.6
90.978.774.0
P.ct.
0.3.1
.8
.1
.3
P.ct.
0.4.21.0.1
.4
P.ct.
0.29.05.6.1
.3
P.ct.
14.9
"1376
P.ct.2 1.0
d.4.9
P.ct.n:l
15.96.69.8
P.ct.0.47M.111.15.10
.4
Cats.
64.4Cats.
290
57 260
289 230 383 37 123 21 499 486
Early varie-ties (sum-
86.51.1
89.7844
.3
.1
.6
.2
3.4 .30.04.4.2
12.5 9.4.6
10.67.6
.70M
.221.15.10
54.8 250
mer).
8 11 6 12 12
Av...P. E.Max.Min.
No—
Medium va-rieties (fall).
85.41.4
88.882.5
.3
.1
.7- 1
.3 .25.06.4
.2
13.8 1.1 10.4.7
12.58.6
.45M
.08
.71
.12
59.1 270
« 26 1 8 1 27 26
Av...Late varie- 83.61.3
90.478.7
.3
.1
.8
.1
.3
.1
.6
.1
.28
.05
.4
.2
15.5 .9.1
1.2
.7
11.2.9
16.96.6
.46M
.101.14.13
65.9 300t i e s (win- P. E.
Max.Min.
No...
.:.::::ter).
m 316 // 80 10 455 USAv...P.E.Max.Min
.
No...
Apple juice, allvarieties of ap-
87.11.4
92.581.2
.1
.03
3 0.0 .25.04.4.17
12.5 10.51.2
15.46.5
.52M
.131.2.07
50.4 230
ples.
154 3:2 64 169 167
Av...P.E.Max.Min.A. P.
No...
Av...P.E.Max.Min.A. P.
No...
Apricots (Pru-nus armeniaca)
.
Pits
60.475
85.41.3
91.581.980.3
1.0
.21.4
.4
.9
«.l.04
.2
.0
.1
.59 12.9-10.90
i.6
.21.0.4.6
10.41.413.85.29.8
1.19M.241.83.69
1.1
56.5 255
.3
.6 "l2."l 53 240
It 21 n 7 u 4 21 9
Avocados (Per-sea spp.):Fuerte, hy-
Seedsandskins252.3
3018
65.41.5
68.460.949.0
1.7.2
2.31.31.3
26.41.3
29.123.819.8
1.42.111.71.21.1
5.1 1.8 .6.1.8.3.4
264.8 1,200brid race.
"T§2.11.51.4 199 905
11 10 9 10 9 5 4
'See explanation in text.2 Skin included in edible portion in some analyses.3 Assumed.
< Calculated in part from dried fruit.4 Calculated from dried fruit.
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6 CIRCULAR 50, U. S. DEPARTMENT OF AGRICULTURE
Composition of fresh fruits—ContinuedAspur-
chasedEdible portion
Ref-use
Wa-ter
Pro-tein
(NX6.25)
Fat Ash
Carbohydrates
Acid asmalic (M),as citric
(C)
Fuel value
Total
differ-
ence,in-
clud-ingfiber
FiberSugarsas in-vert
Per100
grams
Perpound
Avocados (Per-sea spp.)—Con.Guatemalan Ay...
P. E.Max.Min.A. P.
No...
Av...P.E.Max.Min
.
A. P.
No...
Av...P.E.Max.Min.A.P.
No...
Av...P.E.Max.Min
.
A. P.
No...
Av...
P.ct.
Seedsandskins
304.6
4816
P.ct.
74.13.0
84.360.551.9
P.ct.
2.0.5
4.4.81.4
P.ct.
17.22.8
28.87.1
12.0
P. ct.1.28.191.93.54.9
P.ct.
5.4P.ct.
1.4
.1
1.91.0
1.0
P.ct.0.7.2
1.6.3
.5
P.ct. Cals.184.4
Cals.
835race (P.americana).
129 585
181 129 112 128 80 16 231
Mexican race 314.7
4414
66.73.577.155.046.0
2.0.4
3.51.1
1.4
23.22.9
32.714.616.0
1.38.181.94.661.0
6.7 243.6 1 105(P. ameri-cana dry-mifolia).
4.6 168 760
82 82 81 82 80
West Indian 24
28~~
19
82.21.2
85.478.762.5
1.3
.32.61.0
1.0
7.7.9
10.75.75.9
.98
.101.16.60.7
7.8 1.2.1
1.6
.9
.9
105.7 480race (P
.
americana).
81 365
2 IB 15 15 H 12
Bananas (Musasapientum)
.
Skim332.6
' 4023
74.82.4
83.465.450.1
1.2.2
2.0.8.8
.2
.21.4
.0
.1
.84
.111.4
.5
.6
23.0
"l5.~4
.6
.31.8
.2
.4
19.21.7
25.714.512.9
0.39M.08.55.26.3
98.6 445
66 300
U 69 69 89 62 18 86 21Blackberries s 85.3
1.4
89.478.4
1.2
.21.7
.8
1.1
.52.9.5
.47
.08
.9
.28
11.9
::::::
4.1.8
5.82.5
6.11.8
10.34.0
7.91 C.21
2.00.45
62.3 285(Rubus spp.). P.E.
Max.Min.
No... 48 88 9 48j * u U
Av...P.E.Max.Min.
No...
Blackberryjuice.
92.3.5
93.090.9
.3
.1
.6
.1
S0.0 .39.05.52.3
7.0 5.4 '.92 C.131.18.70
29.2 130
7.54.2
6 6 6 8 5
Av._.P.E.Max.Min.
No...
Blueberries 8( Vaecinium
83.41.2
86.582.0
.6
.1
.7
.5
.6 .28.05.4.19
15.1 1.2 9.7 .67C 68.2 310
spp.). 11.97.9
1.14.19
4 4 1 4 1 5 2
Av—P. E.Max.Min .
Blueberryjuice.8
85.9 .1 8 0.0 .19 13.8 12.4 .19C 55.6 250
.1
.1
No...
--
1 2 1 1 /i=
]
:
1 Assumed.• Including dewberries. (See also Logan blackberries.)1 Principally in the form of isocitric.'Including whortleberries. Data on huckleberries, Oaylussacia spp., are also included.• Including whortleberry Juice.
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PROXIMATE COMPOSITION OF FRESH FRUITS
Composition of fresh fruits—ContinuedAspur-
chasedEdible portion
Ref-use
Wa-ter
Pro-tein(NX6.25)
Fat Ash
Carbohydrates
A cid asmalic (M),as citric
(C)
Fuel value
Totalby
differ-
ence,in-
clud-ingfiber
Fiber
' Sugarsas in-vert
Per100
grams
Perpound
Cherries (Pru-nus spp.):
Sour, sweet,and hy- Av...
A. P.
No...
Av...P. E.Max.Min .A. P.
No...
Av...P.E.Max.Min .A. P.
No...
Av...P.E.Max.Min .
No...
p. a.
Pits6
P.ct.83.078.0
P.ct.
1.1
1.0
P.ct.
0.5.5
P.ct.
0.55.5
P.ct.14.8
14.0
P.ct.
0.3.3
P.ct. P.ct. Cals.68.164
Cals.
310brid. 10 290
22 | 25 8 57 4
Sour (P. cera-sus).
5
.5
6
4
84.41.7
90.078.780.2
1.3.3
2.0.8
1.2
8.5
"~».~5
.51
.0513.3
------
9.51.0
12.57.39.0
1.38M.22
2.39.381.3
62.9 285
.70!
.36
.5 "12."6 CO 270
5 81 6 87 26 85
Sweet (P.avium).
61.1
10
3
80.01.7
83.974.775.2
1.1.2
1.7.71.0
3.5
"'XI
.6
.1
1.0
.4
.6
17.8 A 11.61.2
13.8
7.710.9
. 68 M
.241.12.22.6
80.1 365
16.7 .4 75 340
15 17
81.11.5
84.078.0
u.4
......
.4
u.42.05.56.33
17.8
1
.6
15 6
Crab apples(Malus spp.).
12.61.2
15.711.0
. 93 M
.181.28.44
75.5 340
5 2 5 1 5 5
Av...Crab apple 85.01.5
89.181.4
11.21.2
14.6
7.9
.77M
.241.81
.4
juice. P.E.Max.Min.
No.. 11 11 15
Av...Cranberries 87.41.5
89.581.7
.4
.04
.5
.3
.7
.1
1.0.4
.20 11:3 1.4.11.71.2
4.2.5
5.62.4
2.36C.13
2.671.91
53.1 240(Oxycoccos P.E.
Max.Min .
No—
.02macrocarpus)
.
.22
.14
18 6 6 10 5 11 16
Av...P.E.Max.Min .
No..
Currants (Rlbesspp .) , red ,
84.71.6
90.379.3
1.6.5
3.4.3
.4
"~"~6
.2
.61
.05
.8
.4
12.7 3.21.35.1
.4
5.71.0
8.93.4
2.30 C.35
3.641.74
60.8 275
white, andblack.
22 11 * u 4 22 23Av...P. E.Max.Min.
No-
Currants, red,juice.
89.11.5
93.387.4
.3 8 0.0 .54.06
10.1 6.2.7
8.34.8
2. 00 C.40
3.371.08
41.6 190
.3
.3.68.42
6 2 7 14
Av...Currants, .5 .68 10.9 2.87Cblack, juice. P.E.
Max.Min .
No...
3.222.52 "
i
/ 1 1 2 1—
.
3 Assumed. « Calculated at 83 per cent water from averages on dry basis.
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8 CIRCULAR 50, U. S. DEPARTMENT OF AGRICULTURE
Composition of fresh fruits—ContinuedAspur-
chasedEdible portion
Ref-use
Wa-ter
Pro-tein(NX6.25)
Fat Ash
Carbohydrates
Acid asmalic (M),as citric
(C)
Fuel value
Totalby
differ-
ence,
in-
clud-ingfiber
FiberSugarsas in-
vert
Per100
grams
Perpound
Figs u (Ficus Av...P.ct. P.ct.
ii 78.
4.388.050.0
P.ct.
1.4.2
2.4.8
P. et.0.4.1
1.1
.1
P.ct.
0.64.22
1.05.26
P.ct.
19.6P.ct.
1.7
.3
2.71.0
P. ct.12 16. 2
2.120.53.5
P.ct.» 0. 17 C
.05
.38
.02
Cals.
87.6Cals.
395carica)
.
P. E.Max.Min .
No— 5S 59 28 68 25 68 U 1Av ..P.E..
Gooseberries(Eibes spp.),
88.31.3
92.085.6
.8
.1
1.0.3
.4......
.1
.39
.06
.48
.2
10.1 2.5 4.21.07.22.0
1 3 2. 32 C.23
2. 771.54
47.2J
215
ripe and under- Max.Min..ripe.
No... 11 9 S 11 1 12 10 i
Av...P. E.Max.Min .A. P.
No...
Av...P. E.Max.Min .A. P.
No-
Grapefruit (Cit-rus crandis)
:
All
Rindsandseeds
344.154
25
88.81.2
93.186.058.6
.5
.1
.6
.3
.3
.2
.04
.2
.1
.1
.42
.05
.54
.30
.3
10.1 .3 6.5.6
8.54.64.3
44.2 200
""6.7
.3
.2
.2 29 130
SI 61 10 15 8 2 47
Flcrida^grownfruit.
"311.9
3.5
25
90.1.6
90.886.162.2
.5
.1
.6
.3
.3
s.2 .54 8.7 6.5.6
8.45.04.5
1. 17 C.11
1.58.90.8
38.6 175
M .4 6.0 26 1266 n 6 1 82 47
California- Av...grown fruit. P. ~R -
i* 343.4
4228
87.7.8
90.686.057.9
.5
~"".~3
.2
.05
.2
.1
.1
.4 11.2 .3 6.6.4
7.85.44.4
2.23 C.12
2.632.041.5
48.6 220
Max.Min.A. P.
No...
Av
.3 7.4 .2 32 145
21 SO 1 U 1 ! 1 9 9Grapefruitjuice:Florida-grown 90.1
.892.487.1
.4 6.65.63
9.664.54
1.42C.18
2.43.7
fruit. P. E.Max.Min .
No... 676 1 764 767
California- Av .. S9. 3
92! 5
86.1
.4 .1 .4 9.8i 7.03.65
9.513.38
1.77C.23
2.64.85
41. 7 190grown fruit. P.E.
Max.Min.
No.. Sol 1 / 1 S50 S55
I Assumed.II Water content of fresh figs varied widely, averaging 78.4 per cent. Because of this wide variation all
nutrients in fresh and dried figs were calculated to 78 per cent water content.18 Approximate values. Only the pressed juice was analyzed for sugar and acid in most cases, and cal-
culations were based on these results.i« Not known whether citric or malic acid predominates. Both are present.i< Rinds, 13 samples, av. 24. S per cent; max. 31.8 per cent; min. 18.2 per cent. Seeds, 6 samples, av. 3.4
per cent, max. 4.4 per cent; min. 3. per cent.i» Rinds, 17 samples, av. 32.4 per cent; seeds, 14 samples, av. 1.7 per cent.
-
PROXIMATE COMPOSITION OF FRESH FRUITS
Composition of fresh fruits—ContinuedAspur-
chasedEdible portion
Ref-use
Wa-ter
Pro-tein
(NX6.25)
Fat Ash
Carbohydrates
Acid asmalic (M),as citric
(0)
Fuel value
Totalby
differ-
ence,in-
clud-ingfiber
FiberSugarsas in-vert
Per100
grams
Perpound
Grapefruitjuice—Contd.
Ay—P.ct. P.ct.
89.9.5
91.688.5
P.ct. P.ct. P.ct. P.ct. P.ct. P. ct.6.69.42
8.025.27
P. ct.1.61 C.121.921.24
Cals. Cals.
grown fruit. P. E.Max.Min..
No SI SI SO
Av._.P. E_Max.Min..A. P..
No...
Av—P. E.wMax."Min."A.P_
No...
Grapes (Vitisspp.):American
types.
Skinsandseedsi-22
1.82517
81.91.9
85.972.063.9
1.4
.32.2.7
1.1
1.4
""1/7
1.
1
LI
0.45.07.6.3
.4
14.9 "0.5 11.51.2
14.47.09.0
1. 21 M.161.67.86.9
77.8 355
"Ii's
.5
.5
.4 60 270
8 28 10 * 10 * S2 n
Europeantypes (V.vinifera)
.
Seedsandstems
19 3 81.62.4
87.174.879.2
.8
.31.4.3.8
.4
.1
.6
.2• 4
.46
.07
.66
.20
.4
16.7
""l6.~2
". 5.1
.6
.4
.5
14.91.9
19.911.814.5
.47M
.04
.57
.40
.46
73.6 335
72 325
58 28 t 27 4 26 23
Av...P.E..
Grape juice:American
types-All 80.7
"2.2.4.03.4.3
•0.0 .39.08
18.5 16.8423 2. 17
.80M«.33
75.6 345
Max.Min..
.64
.25
No— 983 h SO 1,543 1, 5431 =
• Assumed.' 7 No data on percentage of stems. Skins, 8 samples, av. 16.3 per cent; max. 19.2 per cent; min. 12.0
per cent; P. E. 1.7 per cent. Seeds, 8 samples, av. 5.9 per cent; max. 10. per cent; min. 4.3 per cent; P. E.1.2 per cent.
1S Four analyses, including seeds and skins, av. 5.2 per cent fiber.19 Skins considered in edible portion. Stems. 10 samples (Sultana grapes), av. 1.4 per cent; max. 1.5
per cent; min. 1.0 per cent. Seeds, 13 samples, av. 1.7 per cent; max. 4.0 per cent; min. 1.0 per cent;P. E. 0.5 per cent.
20 Approximate values in the cases of water, protein, ash, sugar, and acid. The majority of analyses forthese constituents were reported only as averages.
21 One sample, Malaga grapes, analyzed with seeds contained 2.8 per cent fiber.22 Approximate value, only 171 analyses reported individually; av. of these, 80.8 per cent; max. 87.3 per
cent; min. 73.9 per cent; P. E. 1. 8 per cent.23 Approximate value, only 312 analyses reported individually; av. of these, 16.39 per cent; max. 25.25 per
cent; min. 10.5 per cent; P. E. 1.75 per cent.24 Approximate value, only 312 analyses reported individually; av. of these, 0.83 per cent; max. 1.88 per
cent; min. 0.37 per cent; P. E. 0.31 per cent.
8900°—28 2
-
10 CIRCULAR 50, U. S. DEPARTMENT OF AGRICULTURE
Composition of fresh fruits—ContinuedAspur-
chasedEdible portion
Ref-use
Wa-ter
Pro-tein(XX6.25)
Fat
Carbohydrates
Acid asmalic (M),as citric
(C)
Fuel value
Ash
Totalby
differ-
ence,in-
clud-ingfiber
FiberSugarsas in-vert
Per100
grams
Perpound
Grape juice—Continued.
Americantypes—Con.
Av__.P.E.Max.Min..
P.ct.
:::::::
P.ct.
79.1» 1.
P.ct.
0.4P.ct.3 0.0
P. ct.0.3C.02
.34
P. c£20.2
P.ct P. ct.17.9
27 ]_ O
P.ct.0. 89 MM.ll
Cats.
82 4Cals.
375
.25
At...P.E.Max.Min:.
No...
272 1 6 US US
Concord:::::::
82.1"1.
.3 3 0.0 .33.02.38.3
17. 3r .... 15.7»L1.63M
31.1370. 4 320
. i
.3;::::::::::
:. :::
287 3 8 384 8S4.
Av-.JP. E
Delaware 77.333 1.4
3.3 »0.0 . 32 22.
1
.0519.9
33 1.9. 65 M
34.0989.
6J403
Max. .4425Min.
No...
"
69 o 4 ISi 132
Muscadine-.. Av...P. E_Max.
86.735 1.1
.1 3 0.0 .2 13.0 12.5 .69MM.13
52.4 240
•J...... _ 2
'.2Min .No „ 28 s 3 «18 28
At-..P. E.
European types(V. vinifera)
—
AIL 77.12.2
S3. 3
70"
.4
.1
:!
19.82.4
26.714.9
.61M
.121. 02
.28
:::::: ::::::i::~:Mas . _Min .
Xo_-. 4* * 57 57Av...Table and 78. 3
1. 7
83.371. i
.4
.1
.8
. 1
18.31.5
23 4
14 9
. 63 M
.0-3
.88
.29
juice grapes. P. E.Max.Min.
No™ SI 49 ++ u
s Assumed.U Approximate value, only 9 analyses reported individually; av.
cent: min. 78.4 per cent; P. E. 0.5 per cent.n Approximate value, only 12 analyses reported individually; av.
cent: min. 15.0 per cent; P. E. 0.9 per cent.25 Approximate value, only 12 analyses reported individually; av
cent; min. 0.65 per cent; P. E. 0.08 per cent.K Approximate value, only 10 analyses reported individually; av.
cent; min. 79.6 per cent: P. E. 0.9 per cent.30 Approximate value, only 31 analyses reported individually; av.
cent; min. 12.9 per cent; P. E. 1.0 per cent.11 Approximate value, only 31 analyses reported individually; av.
cent; min. 0.45 per cent; P. E. 0.12 per cent.12 Approximate value, only S analyses reported individually; av.
cent: min. 73.9 per cent; P. E. 1.0 per cent.33 Approximate value, only 10 analyses reported individually; av
per cent; min. 17.2 per cent; P. E. 1.8 per cent." Approximate value, only 10 analyses reported individually; av.
cent; min. 0.49 per cent; P. E. 0.07 per cent.25 Approximate value, only 4 analyses reported individually: av.
cent; mm. 83.4 per cent; P. E. 0.9 per cent.3* Approximate value, only 4 analyses reported individually; av.
cent; mm. 0.39 per cent; P. E. 0.08 per cent.37 Only 3 analyses reported individually; ay. of these, 13.5 per cent;
of these, 79.8 per cent; max. 81.5 per
of these, 17.7 per cent; max. 20.7 per
of these, 0.84 per cent; max. 1.10 per
of these, 81.9 per cent; max. 84.1 per
of these, 14.9 per cent; max. 18.3 per
of these, 0.80 per cent; max. 1.22 per
of these, 75.3 per cent; max. 78.8 per
of these. 21.3 per cent; max. 25.2
of these, 0.59 per cent; max. 0.75 per
of these, 85.5 per cent; max. S6.S per
of these, 0.57 per cent; max. 0.72 per
max. 14.9 per cent; min. 12.1 percent.
-
PROXIMATE COMPOSITION OP FRESH FRUITS 11
Composition of fresh fruits—ContinuedAspur-
chased:Edible portion
Ref-use
Wa-ter
Pro-tein
(XX6.25)
Fat Ash
Carbohydrates
Acid asmalic (M),as citric
(C)
Fuel value
»
Totalbv
differ-
ence,in-
clud-ingfiber
FiberSugarsas in-vert
Per100
grams
Perpound
Grape juice-Continued.
European types(V. vini-fera)—Con.
Raisin grapes. Av...P.d. P.d.
73.61.6
76.870.5
P.d.0.5.1
.6
.3
P.d. P.d. P.d. P.d. P.d.24.61.9
29.721.1
P.d.0. 55 M.11
1.02.28
CaU. Cals.
P. E.Max.Min .No... 11 11 IS IS
Av...P. E..Mas_Min..A. P.
No...
Av...P.E..Max..Min..A. P._
No...
Av...A. P..
No...
Av...P. E_Max
Guavas:Common(Psidiu m
Skinsandseeds38 18
1.4
2015
80.61.8
84.675.868.1
1.0.2
1.5.3.8
0.6.2
1.0.4
. 5
0.70.08
1.C0.46.6
17.1 "5.51.18.53.44.5
6.11.4
10.03.05.0
.62C
.12
.88
.34
.5
77.8 355
guajava).
64 290
4 17 13 8 17 9 12 10
Strawberry(P. cattle-
Skins1014 79.3
1.3
81.776.368.2
1.8.9
1.0
.6
.1
.8
.4
.5
.73
.04
. 77
.64
.6
18.2
"l5."7
"6.51.39.43.95.6
6.7 1.1 C 83.0 375
ianum). 10.64.55.8
1.5.9.9 71 320
1 4 5 4 4 4 3 3 |
Haws, scarletCore20 75.8
60.62.01.6
.6
.5.8.6
20.816.7
2.11.7
96.678
440(Crataegus 355
spp.).1 1 1 i 1 1
Huckleberries.(See Blueber-ries.)
Lemons (Citruslimonia).
Rindsandseeds«38 89.3
.6
90.588.155.4
.9
.1
1. 1
.6
.6
.6
.41.5.1
.4
.54
.05
.71
. 5
.3
8.7 .9 2.2 5.07 C 43.8 200
~~~5.~3
1.3.5.6
Min_.A. P_No...
1.4 3.1 27 120
5 6 3 1 1
Av...Lemon Juice. . 89.4.9
92.2
.33 2.3.3
3.61.1
5.96 C.54
8.334.20
P. E_Max.. 35
! 31 ::::::Min..
No...
87. 0i
12 2 80 376
Av...Max_Min..A. P..
No...
Limes (Citrusauranti folia).
Rindsanaseeds
2431
19
86.087.685.265.4
.8
.9
.8
.6
».l
"Y'l
.81.0.7.6
12.3 .5.6.3.4
5.9 C7.24.24.5
53.3 240
9.3 40 180
3 3 * o S 3 5
• Assumed. 38 skins, 5 samples, av. 13.4 per cent.'* Seeds were analyzed with pulp in most cases.40 No data on percentage of seeds; skins are thin and may be included in the edible portion. Two samples
in which skins and seeds were both analyzed with the edible portion were reported as 2.0 per cent and 1.4per cent refuse.
41 Seeds, and in some cases skins, were analyzed with the pulp.41 Rinds, 115 samples, av. 37.3 per cent; max. 49.8 per cent; mm. 17.2 per cent; P. E. 3.9 per cent. Seeds,
11 samples, av. 0.4 per cent; max. 1.7 per cent; min. 0.02 per cent; P. E. 0.35 per cent.
-
12 CIRCULAR 50, U. S. DEPARTMENT OF AGRICULTURE
Composition of fresh fruits—Continued
Aspur-
chasedEdible portion
Ref-use
Wa-ter
Pro-tein
(NX6.25)
Fat Ash
Carbohydrates
Acid asmalic (M),as citric
(C)
Fuel value
Totalby
differ
ence,in-
clud-ingfiber
FiberSugarsas in-vert
Per100
grams
Perpound
Lime Juice Av...Max..Min-
No...
P.ct. P.ct.91.391.790.9
P.ct.
0.5.6.4
P.ct.3 0.0
P.ct.
0.4.4.4
P.ct.
7.8P.ct. P.ct.
0.3.5.0
P. a.7.7 C7.87.4
Cals.
33.2Cals.
150
5 S S S 3
Limes, Sweet(Citrus limet-
Av...P. E.-Max..Min„A.P..
No...
Av...P. E.-Max'..Min-_
Mindsandseeds23 89.6
.590.788.869.0
.8
~~".~9
.6
.6
.1
......
.6
.21.0.4.5
8.9 0.3 6.0.6
7.25.14.6
.16C
.04
.26
.13
.1
39.7 180
ta). 2920
""6.~8 ~230 135
5 A 1 * 1 A 1 1 A ALogan black-berries (Rubus
82.91.4
85.779.3
1.0.21.4
.6
3.6 .52.05.64.4
15.0 1.4 6.0.6
8.05.0
2. 18 C.30
2.891.49
69.4 315
sp.).
No— 9 5 9|
1 11 11
Logan black-berry J nice.
Av...P. E.-
88.9.7
91.185.3
.6 3 0.0 .40.05.63.24
10.1 ~~676
.89.14.5
1. 89 O.19
2.451.06
42.8 195
Max- .9.4Min-
No... 36 S 86 |- 38 38 !
Mangos (Man-gifera indica).
Av—P. E.-Max..Min..A. P..
No—Av...P. E.Max.Min._
Skinsandseeds«34
6.55210
32
81.42.2
89.874.353.7
.7
.32.1
.2
.5
.2
.1
.5
.0
.1
.48
.151.50.20.3
17.2
~11.~4
1.0.5
2.7.3.7
13.71.9
20.08.19.0
.50C
.251.38.12.3
73.4 335
48 220
38 27 18 35 18 32 26
Mulberries(Moras spp.),black, white,
82.8.9
84.7SO. 8
1.2 ».6.3'
1.6
. 4
. 84 14. 6
.06 !
.94!
.66
2.0.5
3.51.1
9.42.114.1
4.6
«. 95 M.30
1.86.41
68.6 310
and red.
No— 6 6 6 5 6 6Av...Muskmelons 92.8
1.796.587.543.663.165.0
.6 .2
.2! .1
1.2: .5.2; .0.3! .1
.4! .14 1 1
. 57 5. 8
.21.2.4
.3
.5
.5
5.4
1.411.32.42.5
3.73.8
27.4 125(Cucumis me- P. E.
Max.Min..
.091.02.2.3
.4
.4
2.74.04.1
lo) , all varie-ties."
Cantaloupes. A. P.A. P.A. P.
No
"534932•0 30
13
18
19
6)Honeydew... 80Spanish
j85
70 \ 11 ! a 45 5 60
1 Assumed.48 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.
-
PROXIMATE COMPOSITION OF FRESH FRUITS
Composition of fresh fruits—Continued13
Aspur-
chasedEdible portion
Ref-use
Wa-ter
Pro-tein
(NX6.25)
Fat Ash
Carbohydrates
Acid asmalic (M),as citric
(C)
Fuel value
Totalbv
differ-
ence,
in-
clud-ingfiber
FiberSugarsas in-
vert
Per100
grams
Perpound
\p.ct.Av !
P.ct.87.2
. 7
90.085.1
P.ct. P.ct. P.ct. P.ct. P.ct. P.ct.9.1.6
10.37.1
p. a.0.18 C
Cals. Cals.
Juiee." P. E JMai.Mia.
No— 164 58 i
Av...Max.
..
N ec tari n es(Amygdaluspersica necta-
rina).
Pitsandskins"13 82. 9 0.5
.6
.4
.4
3 0.1 0.5 16.0 « 0.4 11.815.1
9.610.3
« 1. 15 M1.35.95
1.0
66.9 305
Min. |A. P.
No...
72.1 8 .1 .4 I 14.0 .3 58 265
/ S 1\
1 4 £
Av...P.E.58
Oranges (Cit-rus sinensis)
,
Rindsandseeds"28
3.687.2
1.4
89. &
83. L
62. J
.9
.21.5
.6
.6
.2
.05
.3
.0
.1
.47
.0611.2 .6
.1
.8
.4
.4
" 8. 65.93
11.84.56.2
"78 C.15
1.32.26.6
50.2 230
all. Max."! 40Min." 15
.7
.35
.3"~8.~2A. P.
No...
Av...
36 165
68 36 29 12 18 7 161 157
Orange juice:All 8.97
.7214.3
5.04
1.19 C.15
1.79.35
P. E.Max.Min.
No.. 2,038 2,046
Av...
... .. _
California- 85.71.2
90.281.9
.6
.1
.8
.4
3 0.0 .58 13.
1
9.14.67
14.36.52
1.23 C.15
1.79.60
54. 8| 250grown fruit. P. E.
Max.Min.
No
.04
.49r"
n 49 IS 1,603 1,611AvFlorida-grown
fruit.
8.33.70
12.565.04
1.06 C.161.61.35
P. E.Max.Min.
No—
1
1
4S5 435 !=8 Assumed.46 Predominating acid unknown.n Based entirely on California cantaloupe and Honeydew melon." Pits, 3 samples, av. 7.5 per cent; max. 8.7 per cent; min. 6.6 per cent. Skins, 2 samples, av. 5.5 per cent.43 Calculated from dried fruit." Refuse based almost wholly on California fruit. Rinds, 35 samples, av. 26.5 per cent; max. 36.1 per cent;
min. 14.4 per cent; P. E. 3.6 per cent. Seeds, 15 samples, av. 1.2 per cent; max. 2.7 per cent; min. 0.1 percent; P. E. 0.6 per cent.
48 Sugars and acid based almost wholly on Florida fruit.M Approximate values, only 55 analyses for refuse, 23 for water, 16 for protein, and 148 for total sugars,
were reported individually.
-
14 CIRCULAR 50, U. S. DEPARTMENT OF AGRICULTURE
Composition of fresh fruits—ContinuedAspur-
chasedEdible portion
Ref-use
Wa-ter
Pro-tein
(NX6.25)
Fat Ash
Carbohydrates
Acid asmalic (M),as citric
(C)
Fuel value
Totalby
differ-
ence,in-
clud-ing
|fiber
FiberSugarsas in-vert
Per100
grams
Perpound
Oranges, Man-darin type 57(Citrus nobil is).
Av—A. P_
No. 60
Av...P.E..Max.Min.
No...
JVrt.
Bindsandseeds
28
P.ct.58 87. 3
62.9
P.ct.
0.8.6
P.ct.
0.3.2
P.ct.
0.66.5
P.ct.
10.97.8
P. ct.1.0
•7
P.ct.8.76.3
P.ct.«0.93 C
.7
Cats.
49.535
Cats.
225160
23 U 28 22 21 1 28 62Oranges, Man-darin type,
:::::::
89.29
.9 .3 .4 9.2 7.8.5
8.86.0
.83 C
.081.1
.6
43.1 195
Juice.87 91.287. S
.6
.3
4 1 1 2 14 14
Oranges, Se- Av...P. E.
Rindsandseeds
41 87.02
87^486.851.3
.8 .2 .6 11.4 6.0 2.61 C 50.6 230
(Citrus auran-tium).
Max _Min.A. P.
No-.
Av...P. E.Max.Min.A.P__
4141
1.0.6.5
.2
.1
.1
6.54.93.5
2.612.611.5.4 6.7 30 135
2 4 3 2 1 8 *
Papayas (Ca-rica papaya).
Rindsandseeds6i 32
9.76016
88.71.7
94.083.560.3
.6
.1
1.1
.4
.4
.1
.1
.3
.0
. 1
.62
.1010.0 .9
.22.0.6
.6
9.01.6
15.25.96.1
.14 C
.03
.25
.08
.1
43.3 195
.94
.37
.4|
6.8 30 135
No...
Av._.P. E.Max.Min.A. P.
No...
Av...P.E .«»Max.es
Min.65A. P..
No...
16 18 18 15 18j 14 14 14
Papaws, native(Asimina tri-
Rindsandseeds62 25
1.53023
76.6 5.2 .9 .6 16.8 96.1 435
loba).
57.4 3.9 .7 .4 12.6 72 325
10 1 1 1 1
Peaches (Amyg-dalus persica)
:
All
Pitsandskins63 12
2.019
9
86.91.2
90.081.976.5
.5
.21.0.2.4
*A.03.1
.0
.1
.47
.06
.63
.32
.4
12.0
"io.'e
*.6.1
.6
.4
.6
8.78.87
13.075.767.7
e<. 64 M.111.5.35.6
50.9 230
45 205
16 164- SI 4 31 9 157 166
4 Calculated in part from dried fruit.« Including analyses of Mandarin, King, and Satsuma oranges and tangerines.«8 Water in 5 individual samples, av. 85.5 per cent; max. 90.2 per cent; min. 80.0 per cent; P. E. 2.3 per cent.69 Satsuma oranges, 42 samples, reported individually, acid as citric, av. 0.96 per cent; max. 1.28 per cent;
min. 0.66 per cent; and P. E. 0.11 p9r cent.60 Most of these figures not reported individually, 19 analyses reported onl y as averages. Rinds, 8 samples,
av. 23.6 per cent; max. 26.0 per ceat; min. 22.4 per cent; P. E. 0.8 per cent. Seeds, one sample, 3.0 per cent.6i Per cent of rind extremely variable. Seeds, 2 samples, av. 8.0 par cent.«a Skins, 10 samples, av. 7.3 per cent. Seeds, 10 samples, av. 17.9 per cent.•8 Pits, 19 samples, av. 7.8 per cent. Skins, 13 samples, av. 5.1 per cent.«« Malic and citric acids present in almost equal proportion.6« Approximate values, only 146 analyses for water, 25 each for protein and ash, 7 for fiber, and 159 for
acid were reported individually.
-
PROXIMATE COMPOSITION OF FRESH FRUITS
Composition of fresh fruits—Continued15
Aspur-
chasedEdible portion
Ref-use
Wa-ter
Pro-tein
(NX6.25)
Fat Ash
Carbohydrates
Acid asmalic (M),as citric
(O)
Fuel value
Totalby
differ-
ence,in-
clud-ingfiber
FiberSugarsas in-vert
Per100
grams
Perpound
Peaches (Amyg-dalus persica)—Continued.Georgia-grown.
Av...P.ct. P.ct.
85.81.1
90.081.9
P.ct. P.ct. P.ct. P.ct. P.ct. P.ct.9.4.8
12.05.8
P.ct.e< 0. 65 M
.091.01.46
Cats. Cats.
P. E_Max.Min.
No... SO 80 30
Av-__North Caro- 86.4.7
88.683.9
9.2.7
11.97.7
« . 62 M.07.83.49
lina-grown. P. E.Max.Min.
No„_ 17 17 17
Av...Maryland-grown. 69
87.1.8
89.184.3
8.6.6
10.47.2
«. 62 M.10.91.37
P. E.Max.Min.
No... 27 27 27
Av...New Jersey- 88.8 7.6.6
9.66.1
«. 58 M.06.74.40
grown. P. E.Max.Min.
No...
.589.986.8
31 81 81
Peach juice Av...P. E.Max.Min..
86.5 0.2 3 0.0 0.5 12.8 11.8 8*. 56 M.08.74.41
52.0 235
.5
.4
No— 1 1 1 » 1 4
Pears (Pyruscommunis)
:
All Av...P.E.Max.Min_.A. P.
No...
Av...
Skinsandcores
173.2
2710
82.71.7
86.175.9
.7
.21.2.2
.4
.1
.7
.1
.3
.39
.08
.7
.3
.3
15.8 •1.4 ™ 8.
9
1.1
14.74.07.4
»29 C.07.57.10.2
69.6 315
"l3.~2
1.8.91.268. 6 .6 58 265
n n IS 7 9 3 91 92Bartlett 83.5
.985.880.1
.4
.1
.5
.2
8.4 .3 15.4 8.33.99
11.824.04
.32 C
.07
.57
.10
66.8 305P.E.Max.Min..
.3
.3
No... 58 4 2 62 63
Beurre Bosc. Av.. 81.02.2
85.375.9
10.11.1
14.77.7
.22 C
.03
.32
.13
P.E.Max.Min.
No~.
.::::::
28 28 28
8 Assumed.8 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 Bosc varieties. Analyses of pear juices show dif-
ferences in acid according to variety. Five samples of Bartlett pear juice average 0.31 per cent acid; five ofKiefler pear juice, 0.46 per cent acid; 38 of pear juices excluding Bartlett and Kieffer, 0.17 per cent acid. Allwere calculated as citric, though malic predominates in some varieties.
-
16 CIRCULAR 50, U. S. DEPARTMENT OF AGRICULTURE
Composition of fresh fruits—ContinuedAspur-
chasedEdible portion
Ref-use
Wa-ter
Pro-tein
XX6.25)
Fat Ash
Carbohydrates
Acid asmalic (M),as citric
(C)
Fuel value
Totalby
differ-
ence,in-
clud-ingfiber
FiberSugarsas in-
vert
Per100
grams
Perpound
Persimmons:Japanese, orKaki (Dios-
Av...P.E.Max.Min..
No...
Av...P.E.
P.ct. P.ct.7S.22.986.070.2
P.ct.
0.8.21.6.4
P. ct.0.4.2.9- 1
P.ct.
0.6.1
1.2.4
P.ct.
20.0P.ct.
1.9.5
2.9.9
P.ct.15.9
.817.814.5
P.ct.« 0. 12 M
.01
.16
.10
Cals.
86.8Cals.
395
pyros kaki).
6 16 16 6 16 4 10 5
Native (D.virginiana).
Seedsandcalyx»18 64.4
3.972.251.852.8
.8
.1
1.2.5
.7
.4
.1
.7
.2
.3
.9
.1
1.3.6
33.5
"27.1
1.5.2
1.81.01.2
18.92.723.514.315.5
«. 19 M 140.8 640Max. .26
.15
.2
Min..A. P.
No...
116 525
u 10 7 10 7 5 s I
Pineapples (An-anas sativus).
Av...P.E.
Croicncore
andparings
392.45032
85.31.3
90.181.152.0
.4
.1
.6
.2
.2
.2
'"".I.2- 1
.42
.06
'.3
3
13.7 .4 11.91.4
15.38.27.3
.72 C
.131.10.39.4
58.2 265
MaxMinA.P. S.4 .2 35 160
I No-Pineapple juice. At...
47 1S1 4* 5 46 1 S4 50
86.21.0
89.483.0
11.81.3
15.96.6
1.02 C.17
2.75.69
?. E.Max.Min
NO... 89| 91 98
Plantains, orBaking Bana-
Av...Max.
Skins232422
64.767.861.649.8
1.31.41.2
1.0
.4
. 5o
1
.8
.9
.8
.6
32.8
"25.1
.4
.5
.3
.3
25.326.524.019.5
«55 M 140.0 635nas ,Musa par- Min..adisiaca). A. ?. .4 108 490
No... 8 * 9 S t e 2 1
Plums, exclud-ing prunes(Prunusspp.):All Av...
P.E.Max.Min..A. P.
No...
Pitsandskins»15 85.7
2.190.674.172.8
.7
.1
1.2.4
.6
.2
.1
.4
.1
.2
.51
.09
.SO
.3
.4
12.9
"IITo
.5
.1
1.0.3.4
8.31.2
14.95.27.1
1. 60 M.36
56.2 255
2.56.521.4 48 220
16 i6 95 6 IS a 88 85
* Predominating acid unknown.:3 Wide variation in per cent of seeds, some practically seedless, 3 samples gave an average of 3 per cent,
and 3 others an average of 24 per cent.M Total of averages of seeds and calyx. Seeds, 13 samples, av. 16.5 per cent; max. 22.9 per cent; min. 10.8
per cent; P. E. 2.1 per cent. Calyx, 4 samples, av. 1.6 per cent.» From data on Prunus domestica. Pits, 14 samples, av. 4,6 per cent; max. 7.9 per cent; min. 2.4 per
cent.
-
PROXIMATE COMPOSITION OF PKBSH FRUITS 17
Composition of fresh fruits—ContinuedAspur-
chasedEdible portion
Ref-use
Wa-ter
Pro-tein
(NX6.25)
Fat Ash
Carbohydrates
Acid asmalic (M),as citric
(C)
Fuel value
Totalby
differ-
ence,in-
clud-ingfiber
FiberSugarsas in-vert
Per100
grams
Perpound
Plums, exclud-ing prunes(Prunus spp.):Eur o peantype (P.
Av...P. E.Max.Min~A. P.
No...
Av
P.ct.
Pitsandskins
152.6
2311
P.ct.
86.11.4
88.981.673.2
P.ct.
0.7.21.2
.4
.6
P.ct.
0.1
......
P.ct.
0.47.08.63.3
.4
P.ct.
12.6P.ct. P.ct.
8.51.3
14.95.47.2
P.ct.1.46M.43
2.50.52
1.2
Cats.
54.1Cats.
245
Damsons. 10.7 46 210
16 10 SO 1 4 S9
8.71.1
11.26.6
87
78.81.9
81.774.1
.67
.07
.80
.5
0.4 2.02M.22
2.401.61
P. E.Max.Min..
No...
.5
.3
4 4 2 4 h
Av...Japanese tvpe 83.92.3
89.780.5
.7 .1 A 14.9 7.981.09
11.525.20
" 1. 69 M.26
2.56.90
(P. sali- P. E.Max
.
Min.
No— A87.61.2
90.686.1
1 1
".3
1
".42
45 44
Av...
.
A.1
.6
.4
Native Amer- " .5 11.2 (78) 49.5 225ican hy- P. E_brids (Pru-nus spp.). Min .Compass.
No... 4 1 1 1 6
A.v...
P. E.Max..Min.A. P.
No—
Av...Max..Min ..A. P.
No...
Av...P. E.Max .Min..A. P_
No...
Pomegranates(Punica grana-
Skins363.4
4428
75.8 1.5 1.2 .6 20.9 3.6 11.9 .79C 100.4 455
tum)
:
78.373.748.5
1.61.31.0
2.0.5
.8
.8
.5
.4 "l3.~3
5.32.62.3
12.710.77.6
1.85.16
.5
Pulp withseeds. 64 290
7
Skinsandseeds
445330
S S S 5 S S S
Pulp withoutseeds.
81.084.276.245.4
.6
.6
.5
.3
.2
.3
.2
.1
.3
.3
17.7 .3 13.316.110.17.4
• 62C1.05.18.3
75.0 340
9.9 .2 42 190
S S i 2 S 1 5 *
Prunes, freshPits79 6
1.1
11
2
76.54.689.361.671.9
.9
.2
1.7.3
.8
«.2.1
.3
.0
.2
.6
.21.6.3.6
21.8 ».6 13.32.9
24.15.512.5
.98M
.372.14.16.9
92.6 420
mestica).
"20." 5
.6
.4
.5 87 395
86 50 72 4 48 2 89 55==»
* Calculated from dried fruit.79 Juice of Japanese plums, 44 samples, av. 0.64 per cent; max. 1.70 per cent; min. 0.15 per cent.77 Calculated from water-free basis.7»Plum juice, American hybrids, 2 samples, acid as malic, av. 1.1 per cent; max. 1.3 per cent; min. 0.8 per
cent.79 Skins are considered part of the edible portion. Skins, 5 samples, av. 10 per cent; max. 11 per cent;
min. 5 per cent.
-
18 CIRCULAR 50, U. S. DEPARTMENT OF AGRICULTURE
Composition of fresh fruits—ContinuedAspur-
chasedEdible portion
Ref-use
Wa-ter
Pro-tein
(NX6.25)
Fat Ash
Carbohydrates
Acid asmalic (M),as citric
(O)
Fuel value
Totalby
differ-
ence,in-
clud-ingfiber
FiberSugarsas in-
vert
Per100
grams
Perpound
Quinces (Cydo- Av...P.E.Max.
P.ct. P.ct.85.3
.686.984.1
P.ct.
0.3
P.ct.
0.1P.ct.
0.38.04.44.28
P.ct.13.9
P.ct.
1.8
P.ct.6.31.29.04.2
P.ct.0. 87 M.111.10
.65
Cats.
57.7Cats.
260
Min
No— 5 1 1 6 / ' 6Av...Max
.
Min .
No...
Quince juice..- .3.3
.2
.36
.40
.35
9.110.07.2
1.2 M1.4.8
2 so 5 805 50 g
Av...P.E.Max.Min
.
No...
Raspberries,black (Rubus
80.72.3
86.473.2
1.5.2
2.1
1.0
1.6
"IT1.4
.65
.09
.9
.4
15.6 3.5 7.9.7
10.06.6
1. 16 C.30
2.21.67
82.8 375
spp.). 6.8.2
IB 18 2 IS 2 U 17
Av...Raspberries, 88.488.888.0
.2
.3
.2
3 0.0 .7.7.6
10.7 7.67.87.3
1.04C1.051.02
43.6 200black, juice. Max
.
Min .
No... 2 2 * 2 2
Av...Raspberries, 83.41.4
87.678.9
1.1o
3.6 .47
.0514.4 2.8
1.3
4.6.2
7.181.259.963.6
1.34C.19
2.21.88
67.4 305red (Rubus P. E.
Max.Min.
No...
spp.). .60.34
SB 21 35 6 38 WAv...P.E.Max..Min
.
No—
Raspberries,red, juice.
90.81.7
93.186.8
.4 j » 0.
.04.46.02.5.42
8.3 7.31.4
10.35.1
1.40C.161.65.90
34.8 160
.5
.3
6 5 6 4 6
Av...P.E.Max
.
Min .A. P.
No...
Leaves32
3918
94.9.9
96.892.664.5
.5
.1
.8
.3
.3
.1
.03
.2
.1
.1
.72
.13
.97
.49
.5
3.8
"~2.~6
* .7.1
.8
.4
.5
.4 18.1 80
.5
.2
.3 ::::::::::: 12 65i
8 9 7 5 6 '• 5 3
* Assumed.* Calculated in part from dried fruit." Three analyses included in these numbers were reported only as an average.
-
PROXIMATE COMPOSITION OP PBESH FRUITS 19
Composition of fresh fruits—ContinuedAspur-
chasedEdible portion
Ref-use
Wa-ter
Pro-tein
(NX6.25)
Fat Ash
Carbohydrates
Acid asmalic (M),as citric
(C)
Fuel value
Totalby
differ-
ence,in-
clud-ingfiber
FiberSugarsas in-
vert
Per100
grams
Perpound
Strawberries Av...P. E.Max.Mia..A. P.
No...
Av...
P.ct.
Stemsandcaps
41.1
81
P.ct.90.01.3
94.084.286.4
P.ct.0.8.1
1.4.4.8
P.ct.
0.6.1
1.1.3.6
P.ct.
0.50.08
.9
.2
.5
P.ct.
8.1
~""7.~7
P.ct.1.2
.42.3.21.2
P.ct.5.271.0410.002.595.1
P.ct.1.09 C.201.81.131.0
Cats.
41.0Cats.
185
39 175
82 107
94.2.3
94.793.0
92
.i
.4
.1
23
3 0.0
US
.45
SO 103 HO
21.2Strawberry 5.1
;;;;;;
3.63.30
4.462.99
1.01 C.09
1.20.78
95juice. P. E .05
Max
.
Min .
No...
.30
9 7 10 9 10
Av...P. E.Max.Min .A. P.
No...
Watermelons(Citrullus vul-
Rindsandseeds
545.6
6240
92.1.3
92.991.342.4
.5
.1
.9
.3
.2
.2
.04
.2
.1
.1
.27
.03
.31
.2
.1
6.9 .6 6.0 .03M 31.4 140
garis) .
"T21.0.2
.3
7.05.02.8 .01 14 65
6 6 6 5 6 5 2 1
* Assumed.
-
ORGANIZATION OF THEUNITED STATES DEPARTMENT OF AGRICULTURE
DECEMBER 15, 1928
Secretary of Agriculture W. M. Jardine.Assistant Secretary R. W. Dunlap.Director of Scientific Work A. F. Woods.Director of Regulatory Work Walter G.Campbell.Director of Extension C. W. Warburton.Director of Personnel and Business Adminis-
tration W. W. Stockberger.Director of Information M. S. Eisenhower.Solicitor R. W. Williams.Weather Bureau Charles F. Marvin, Chief.Bureau of Animal Industry John R. Mohler, Chief.Bureau of Dairy Industry O. E. Reed, Chief.Bureau of Plant Industry William A. Taylor, Chief.Forest Service R. Y. Stuart, Chief.Bureau of Chemistry and Soils H. G. Knight, Chief.Bureau of Entomology C. L. Marlatt, Chief.Bureau of Biological Survey Paul G. Redington, Chief.Bureau of Public Roads Thomas H. MacDonald, Chief.Bureau of Agricultural Economics Nils A. Olsen, Chief.Bureau of Home Economics Louise Stanley, Chief.Plant Quarantine and Control Administration. C. L. Marlatt, Chief.Grain Futures Administration J. W. T. Duvel, Chief.Food, Drug, and Insecticide Administration.. Walter G. Campbell, Director of
Regulatory Workfin Charge.
Office of Experiment Stations E. W. Allen, Chief.Office of Cooperative Extension Work C. B. Smith, Chief.Library Claribel R. Barnett, Librarian.
This circular is a contribution from
Bureau of Home Economics Louise Stanley, Chief.Division of Foods and Nutrition Louise Stanley, Acting, in Charge,
20
additional copiesOF THIS PUBLICATION MAY BE PROCUEED FBOM
THE SUPERINTENDENT OF DOCUMENTSU. S. GOVERNMENT PRINTING OFFICE
"WASHINGTON, D. C.
AT
6 CENTS PER COPYV
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