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. 2011 Dec 29;51(6):1167–1172. doi: 10.1007/s13197-011-0603-x

Table 2.

Proximate composition of the seeds from non-conventional Brazilian fruits

Fruit seeds	Macronutrients (%)^c
Fruit seeds	Moisture	Lipids	Proteins	Ash	Total Carbohydrates^d	Energy kcal 100 g⁻¹
Cagaita	32.1 ± 0.28^a	2.4 ± 0.31^e	4.9 ± 0.16^fg	1.2 ± 0.16^b	59.4^e	278.8ⁱ
Cashew	1.9 ± 0.02^h	50.5 ± 3.79^a	21.7 ± 0.28^a	2.8 ± 0.16^b	23.1^h	633.7^a
Soursop	5.8 ± 0.06^f	23.5 ± 0.16^b	11.5 ± 2.00^d	1.5 ± 0.16^b	57.7^f	488.3^b
Jabuticaba	8.9 ± 0.07^e	0.5 ± 0.07^g	5.7 ± 0.24^f	3.2 ± 0.16^a	81.7^a	354.1^g
Black plum	11.3 ± 0.10^c	1.4 ± 0.04^f	4.3 ± 0.02^g	1.7 ± 0.16^b	81.3^a	355.0^f
Lychee	19.3 ± 0.05^b	0.6 ± 0.06^g	5.4 ± 0.26^f	1.8 ± 0.16^b	72.9^c	318.6^h
Sweetsop	6.1 ± 0.06^g	20.4 ± 0.33^c	15.0 ± 2.13^b	1.7 ± 0.16^b	56.8^g	470.8^c
Pitanga	6.4 ± 0.41^g	3.2 ± 0.36^d	8.2 ± 0.26^e	2.6 ± 0.16^b	79.6^b	380.0^d
Tamarind	9.8 ± 0.05^d	3.4 ± 0.01^d	12.7 ± 0.06^c	2.2 ± 0.16^b	71.9^d	369.0^e
CV (%)	3.2	1.9	2.8	0.7	1.5	1.7

^{a, b}… (column)—averages followed by the same small do not differ by the Tukey test (p > 0.05).

^cMean±standard deviation (n = 3).

^dTotal carbohydrates obtained by difference.