Table 4.
Sugar content of different varieties of almonds (Prunus dulcis Mill. D. A. Webb).
| Units | Sucrose | Raffinose | Glucose | Fructose | Maltose | Inositol | |||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Almond Varieties | g/100 g FW | g/100 g DW | % DW | g/100 g FW | g/100 g DW | % DW | g/100 g DW | g/100 g DW | g/100 g DW | g/100 g DW | g/100 g DW | % DW | |
| Butte | 3.1 | ||||||||||||
| Carmel | 3.4 | ||||||||||||
| Casanova | 13.9 | 1.93 | 0.96 | 0.24 | |||||||||
| Duro italiano | 13.2 | 2.11 | 1.11 | 0.27 | |||||||||
| Ferraduel | 16.3 | 0.71 | 0.95 | 0.38 | |||||||||
| Ferragnes | 22.2 | 70.6–85.3 | 0.75 | 1.23–4.84 | 1.47 | 0.37 | 2.35–7.96 | ||||||
| Ferrastar | 22.0 | 1.73 | 1.04 | 0.17 | |||||||||
| Fritz | 3 | ||||||||||||
| Gloriette | 16.9 | 0.89 | 1.3 | 0.59 | |||||||||
| Marcona | 11.5 | 1.67 | 0.77 | 0.29 | |||||||||
| Mission | 2.9 | ||||||||||||
| Monterey | 3.7 | ||||||||||||
| Nonpareil | 4.1 | ||||||||||||
| Pegarinhos (one seed) | 12.0 | 1.43 | 0.71 | 0.19 | |||||||||
| Pegarinhos (two seeds) | 15.9 | 1.29 | 0.42 | 0.11 | |||||||||
| Refego | 14.7 | 1.4 | 0.68 | 0.25 | |||||||||
| Sonora | 3.1 | ||||||||||||
| Sweet kernelled almond selections | 2.53 (1.27–3.70) | 1.88 (1.00–4.30) | 4.08 (1.42–6.50) | 0.92 (0.29–1.50) | |||||||||
| Bitter kernelled almond selections | 2.52 (0.99–4.35) | 2.24 (1.18–4.40) | 2.98 (1.60–4.46) | 0.79 (0.18–1.30) | |||||||||
| Reference | [27] | [28] | [23] | [17] | [27] | [23] | [27] | [28] | [27] | [28] | [28] | [23] | |
DR—dry weight; FW—fresh weight.