Table 2.
The nutrient profile of jujube fruit and other fresh fruits and nuts
| Nutritional component | Fresh jujube | Dried jujube | Sour jujube | Apple | Orange | Walnut | Chestnut |
|---|---|---|---|---|---|---|---|
| Carbohydrates (%) | 23–32 | 63.0–76.3 | 74.8 | 11.5–13.2 | 9.4–12.8 | 5.4–10.9 | 39.9 |
| Vitamin C (mg/100 g) | 200–800 | 12–29 | – | 1–6 | 34 | 3 | 60 |
| cAMP (μg/g) | – | 40-400 | – | 0.01 | |||
| Water (%) | 73.4 | 14–27.8 | 16.8 | 84.6–87.0 | 85.4–89.2 | 3.0–4.0 | 54.0 |
| Protein (%) | 1.2 | 2.9–6.3 | 4.5 | 0.2–0.4 | 0.6–0.9 | 15.4–19.6 | 4.0 |
| Fat (%) | 0.2 | 0.3–2.3 | 1.0 | 0.2–0.5 | 0.1–0.3 | 63.0–69.0 | 1.1 |
| Coarse cellulose (%) | 1.6 | 1.8–3.1 | 0.2 | 0.6–1.2 | 0.3–0.4 | 1.1–6.6 | 1.0 |
| Ca (mg/100 g) | 14 | 20–63 | 270 | 5–22 | 20–56 | 43–119 | 15 |
| P (mg/100 g) | 23 | 55–75 | 59 | 3–9 | 8–20 | 329–386 | 77 |
| Fe (mg/100 g) | 0.5 | 1.6–3.1 | 3.8 | 0.2–1.0 | 0.2–2.0 | 2.9–3.9 | 1.5 |
| Carotene (mg/100 g) | 0.01 | 0.01 | – | 0.05–0.4 | 0.55 | 0.16–0.17 | 0.02 |
| Aneurine (mg/100 g) | 0.06 | 0.06 | – | 0.01–0.03 | 0.08 | 0.30–0.32 | 0.07 |
| Lactoflavin (mg/100 g) | 0.04 | 0.3 | – | 0.01–0.03 | 0.03 | 0.11–0.16 | 0.05 |
| Niacin (mg/100 g) | 0.6 | 1.2 | – | 0.1 | 0.3 | 1.0–1.7 | 1.0 |