Table 1.
The proximate composition of P. curatellifolia fruit.
| Fruit part | Carbohydrate (%) | Protein (%) | Fat (%) | Fiber (%) | Ash (%) | Sugars (mg/100g) | Vitamin C (mg/100g) | Reference |
|---|---|---|---|---|---|---|---|---|
| – | – | 2.0 | 21.4 | 1.6 | – | [12] | ||
| Fruit | 88.2 | 3.0 | 1.5 | 5.5 | 1.8 | – | 75 | [14] |
| 21.2 | 2.6 | 0.3 | 8.9 | 3.7 | – | [76] | ||
| Pulp | 86.2 | 3.9 | 4 | 4.7 | 2.5 | 111 | 531.1 | [12] |
| – | 3.4 | 0.9 | 5.4 | 3.9 | – | 6600 | [13] | |
| Pulp + Peel | – | 5.1 | 2.1 | 6.3 | 2.9 | – | – | [12] |
| – | – | – | – | 3.4–4.0 | – | – | [77] | |
| Peel | – | 4.2 | 3.7 | 19.4 | 5.7 | [12] | ||
| 26 | 15.6 | 46.1 | 1.58 | 2.4 | – | – | [12] | |
| Seed | 73 | 12.7 | 1.8 | 5.45 | 2.7 | 61.8 | – | [78] |
| 26 | 27.1 | 47 | – | – | 61.8 | – | [79] |