Table 2.

Chemical composition of the selected fruits and vegetables [149,150,151,152,153].

Specification	Average Content [g/100 g FW]
Fruits	Water	Total Protein	Fat	Total Carbohydrates	Total Sugars *	Starch	Dietary Fiber
							Total	Soluble **	Insoluble ***
Apple	85.56	0.26	0.17	13.81	10.39	0.05	2.21	0.67	1.54
Strawberry	90.95	0.67	0.30	7.68	4.89	0.04	2.30	0.70	1.60
Sour cherry	86.13	1.00	0.30	12.18	8.49	0.00	1.50	0.60	0.90
Blackcurrant	81.96	1.40	0.41	15.38	9.00	0.00	7.90	NA	NA
Raspberry	85.75	1.20	0.65	11.94	4.42	0.00	5.50	2.88	2.62
Vegetables
White cabbage	92.18	1.28	0.10	5.80	3.20	0.00	2.50	NA	NA
Carrot	88.29	0.93	0.24	9.58	4.74	1.43	2.88	0.49	2.39
Onion	89.11	1.10	0.10	9.34	4.24	0.00	1.93	0.71	1.22
Tomato	94.52	0.88	0.20	3.89	2.63	0.00	1.34	0.15	1.19
Red beet	87.58	1.61	0.17	9.56	6.76	0.10	2.80	NA	NA

^NA–not available; * sum of saccharose, glucose, and fructose; ** sum of cellulose, hemicellulose, and lignin; *** sum of pectin, gum, and mucilages.