Table 3.

Proximate analysis, crude protein (nitrogen × 5.18), and amino acid content of almond samples analyzed between the years 2000 and 2014 in commercial laboratories

	N a	Minimum	Median	Maximum	Mean	Standard error	Coefficient of variation
Moisture (%)	73	1.97	4.50	6.30	4.36	0.095	18.6
Fat (%)	73	39.5	49.6	57.0	49.37	0.305	5.3
Fiber (%)	72	7.90	12.40	19.30	12.20	0.238	16.6
Carbohydrates (%)b	58	16.80	23.50	34.50	23.69	0.448	14.4
Ash (%)	72	2.17	2.90	3.70	2.90	0.026	7.8
Protein (%)	70	16.82	20.50	23.95	20.56	0.132	5.4
Alanine (%)	70	0.48	1.01	1.98	1.10	0.040	30.3
Arginine (%)	72	1.18	2.37	3.27	2.36	0.042	15.2
Aspartate (%)	73	1.27	2.39	3.90	2.50	0.061	20.9
Cysteine (%)	49	0.18	0.27	0.34	0.26	0.005	13.9
Glutamate (%)	73	3.01	5.67	7.77	5.60	0.101	15.4
Glycine (%)	73	0.91	1.48	2.16	1.48	0.029	17.0
Histidine (%)	73	0.27	0.51	0.63	0.50	0.009	15.4
Isoleucine (%)	71	0.54	0.83	0.99	0.82	0.011	11.1
Leucine (%)	67	1.20	1.51	1.87	1.52	0.014	7.6
Lysine (%)	73	0.35	0.62	0.71	0.59	0.010	14.2
Methionine (%)	71	0.07	0.19	0.23	0.18	0.004	18.0
Phenylalanine (%)	69	0.83	1.17	1.39	1.16	0.013	9.6
Proline (%)	73	0.56	0.90	1.13	0.88	0.016	15.2
Serine (%)	71	0.55	0.89	1.33	0.88	0.015	14.7
Tryptophan (%)	28	0.09	0.18	0.23	0.18	0.006	18.5
Tyrosine (%)	72	0.36	0.65	0.85	0.65	0.010	13.0
Valine (%)	72	0.59	0.94	1.27	0.93	0.016	14.1
Amino acid score	73	0.29	0.51	0.71	0.51	0.009	15.2

Data presented on “as is” basis.

Differences in N from the maximum (73) represent either missing values or values removed via outlier analysis. Number of outliers removed: Ash = 1; Dietary Fiber = 1; Protein = 3; Threonine = 8; Serine = 2; Alanine = 3; Valine = 1; Isoleucine = 2; Leucine = 6; Tyrosine = 1; Phenylalanine = 4; Cysteine = 1; Methionine = 2. ²Lysine = limiting amino acid.

^a N = sample size.

^bCarbohydrates determined by difference.