Table 4.
Chemical composition of fruit and vegetable seeds.
| Seeds | Protein Crude (g/100 g) | Fiber (g/100 g) | Ash (g/100 g) | Lipid (g/100 g) | Reference |
|---|---|---|---|---|---|
| Tomato (d.w.) |
24.5 | 33.9 | 3.0 | 20.0 | [112] |
| Peach (d.w.) |
27.85 | 60.92 | 3.41 | 1.21 | [113] |
| Apple (d.w.) |
34.00 | 24.00 | 4.1 | 27.7 | [114] |
| Grape (f.w.) |
6.93 | 38.60 | 4.50 | 2.87 | [115] |
| Mango (f.w.) |
7.70 | 10.23 | 2.26 | 65.46 | [116] |
| Melon (d.w.) |
27.41 | 25.32 | 4.83 | 30.65 | [117] |
| Pepper (d.w.) |
21.29 | 38.76 | 4.94 | 23.65 | [118] |
| Orange (d.w.) |
3.06 | 5.50 | 2.50 | 54.20 | [119] |
| Passion fruit (f. w) |
15.00 | 41.33 | 1.40 | 29.60 | [120] |
f.w. = fresh weight; d.w. = dry weight.