Table 3.
Chemical composition of fruit peels.
| Peels | Protein Crude (g/100 g) |
Fiber Crude (g/100 g) |
Ash (g/100 g) |
Lipid (g/100 g) |
Carbohydrate (g/100 g) |
Reference |
|---|---|---|---|---|---|---|
| Pineapple (f.w.) | 5.11 | 14.80 | 4.39 | 5.31 | 55.52 | [104] |
| Tomato (d.w.) | 11.17 | 76.13 | 3.54 | 4.48 | - | [105] |
| Apple (f. w.) | 2.80 | 13.95 | 1.39 | 9.96 | 59.96 | [104] |
| Mango (f.w.) | 5.00 | 15.43 | 3.24 | 4.72 | 63.80 | [104] |
| Grapefruit (d.w.) | 4.22 | 1.61 | 2.99 | 2.01 | 46.44 | [106] |
| Orange (f.w.) | 9.73 | 14.19 | 5.17 | 8.70 | 53.27 | [104] |
| Passion fruit (d.w.) | 4.05 | 19.20 | 7.52 | 0.10 | 21.28 | [107] |
| Melon (f.w.) | 9.07 | 29.59 | 11.09 | 1.58 | 48.67 | [108] |
f.w. = fresh weight; d.w. = dry weight.