Table 2.
Chemical composition (g kg−1 on fresh weight) and energy value (kcal kg−1 on fresh weight) of almonds examined at two different harvest times (n = 3)
| T 1 | T 2 | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Cultivar | Moisture content | Lipid content | Protein content | Carbohydrate content | Ash content | Energy value | Moisture content | Lipid content | Protein content | Carbohydrate content | Ash content | Energy value |
| DLcv | 394.0 | 301.1 | 140.1 | 145.5 | 19.3 | 3852.3 | 56.8 | 505.7 | 196.6 | 208.9 | 32.0 | 6173.3 |
| GEcv | 482.2 | 233.2 | 124.4 | 144.5 | 15.7 | 3174.4 | 65.3 | 423.9 | 214.6 | 266.3 | 29.9 | 5738.7 |
| JPcv | 438.6 | 210.9 | 151.7 | 184.3 | 14.5 | 3242.1 | 54.3 | 469.7 | 201.6 | 248.1 | 26.3 | 6026.1 |
| MAcv | 421.0 | 264.1 | 147.9 | 150.7 | 16.3 | 3571.3 | 60.9 | 527.1 | 220.8 | 157.1 | 34.1 | 6255.5 |
| THcv | 430.7 | 268.4 | 149.2 | 134.8 | 16.9 | 3551.6 | 52.7 | 480.3 | 212.3 | 223.6 | 31.1 | 6066.3 |
| TUcv | 422.4 | 269.3 | 148.9 | 140.9 | 18.5 | 3582.9 | 53.0 | 473.0 | 204.5 | 239.3 | 30.2 | 6032.2 |
| FCcv | 476.0 | 227.0 | 101.1 | 181.5 | 14.4 | 3173.4 | 53.8 | 561.7 | 141.2 | 218.4 | 24.9 | 6493.7 |
| FEcv | 439.0 | 247.1 | 138.7 | 157.4 | 17.8 | 3408.3 | 65.0 | 501.3 | 181.4 | 223.7 | 28.6 | 6132.1 |
| FRcv | 442.3 | 266.3 | 123.9 | 149.4 | 18.1 | 3489.9 | 56.7 | 442.9 | 204.9 | 260.6 | 34.9 | 5848.1 |
| TEcv | 562.0 | 200.6 | 121.9 | 100.1 | 15.4 | 2693.4 | 64.5 | 487.5 | 201.4 | 217.4 | 29.2 | 6062.7 |
| Mean | 450.8 | 248.8 | 134.8 | 148.9 | 16.7 | 3374.0 | 58.3 | 487.3 | 197.9 | 226.3 | 30.1 | 6082.5 |
| SD | 46.8 | 30.8 | 16.5 | 23.7 | 1.7 | 438.0 | 5.2 | 39.7 | 22.7 | 31.0 | 3.1 | 572.1 |
T 1, unripe, but already edible, drupes with green and moist hull; T 2, ripe almonds. DLcv, cv Desmajo Largueta; FCcv, cv Filippo Ceo; FEcv, cv Ferragnès; GEcv, cv Genco; MAcv, cv Marcona; THcv, cv Thompson; TUcv, cv Tuono; TEcv, cv Texas; JPcv, cv Johnston Prolific; FRcv, cv Francolì. SD, standard deviation.