Table 1.
Nutritional composition of the fruit pulp of V. madagascariensis compared with nutritional values of Mangifera indica and Ziziphus mauritiana and the recommended dietary allowance (RDA).
| Caloric and nutritional composition | Value | Ziziphus mauritiana | Mangifera indica | Recommended dietary allowance (RDA) |
|---|---|---|---|---|
| Ascorbic acid (mg/100 g) | 4.7 | 15.0–43.8 | 16.0–46.5 | 100–120 |
| Calcium (mg/100 g) | 25 | 160–254 | 14.0–30.6 | 1000–1300 |
| Carbohydrates (%) | 28 | 79.5–83.2 | 16.9–27.3 | 45–65 |
| Copper (mg/100 g) | 0.5 ± 0.2 | 0.7–1.5 | 0.1 | 1–3 |
| Chromium (mg/100 g) | 0.2 ± 0.1 | 0.1 | 0.01–0.02 | 0.02–0.2 |
| Energy value (kJ/100 g) | 498 | 1516–1575 | 74 | 2200 |
| Fibre (%) | 4.7 | 4.9–7.3 | 1.1–4.8 | 25–38 |
| Iron (mg/100 g) | 1.1–5.2 | 2.1–4.3 | 1.3–8.4 | 8–15 |
| Lipid (%) | 0.1 | — | 0.1 | 300 |
| Magnesium (mg/100 g) | 39 | 83–150 | 1.5–7.5 | 310–320 |
| Manganese (mg/100 g) | 2.4 ± 1.1 | 0.7–1.6 | 6.2–7.8 | 1–5 |
| Niacin (mg/100 g) | 0.61 | 0-7–0.9 | 0.6 | 40–70 |
| Phosphorus (mg/100 g) | 36.6 | 87–148 | 16 | 1250 |
| Potassium (mg/100 g) | 521 | 1865–2441 | 10.2–205 | 4700 |
| Protein (%) | 1.4 | 7.9–8.7 | 0.6 | 34 |
| Riboflavin (mg/100 g) | 0.04 | 0.02 | 0.6 | 3–10 |
| Sodium (mg/100 g) | 28 | 185–223 | 26–91.1 | 2300 |
| Thiamine (mg/100 g) | 0.05 | 0.03 | 0.05 | 6.1 |
| Total flavonoid content (mg RE/g fresh weight) | 8.00 to 8.20 | 8.4–22.0 | 1000 | |
| Total phenolic content (mg GAE/g dry weight) | 37.00 to 61.22 | 172.1–309.5 | 652.6 | 2500 |
| Total proanthocyanidins (mg CE/g fresh weight) | 134.57 to 159.50 | — | 7.9 | 1000 |
| Zinc (mg/100 g) | 0.4 ± 0.2 | 0.6–0.9 | 0.04 | 8–11 |