. 2013 Nov 25;18(12):14597–14612. doi: 10.3390/molecules181214597

Table 1.

Proximate composition of black cherry fruit, plum, and grape *.

Component	Black Cherry	Plum	Grape
Moisture	81.18 ± 0.87 ^a	87.29 ± 1.12 ^b	81.83 ± 0.72 ^a
Protein	2.10 ± 0.01 ^a	0.49 ± 0.04 ^b	0.46 ± 0.01 ^b
Fat	0.05 ± 0.01 ^a	0.04 ± 0.01 ^a	0.03 ± 0.01 ^a
Fiber	3.58 ± 0.03 ^a	3.57 ± 0.03 ^a	3.21 ± 0.45 ^a
Ash	0.86 ± 0.11 ^a	0.37 ± 0.03 ^b	0.49 ± 0.07 ^b
Carbohydrate ⁺	12.23 ± 0.79 ^a	8.28 ± 1.02 ^b	13.96 ± 0.33 ^a

* crude content g/100 g; mean ± standard deviation (n = 3). ^a and ^b: values in the same row followed by the same letter are not significantly different (p > 0.05); ⁺ Carbohydrate content was determined by the difference method.