Table 5.
Chemical composition of the pomace and core fruit.
| Fruit | Protein (g/100 g) | Fiber (g/100 g) | Ash (g/100 g) | Lipid (g/100 g) | Reference |
|---|---|---|---|---|---|
| Grape pomace (d.w.) |
8.49 | 46.17 | 4.65 | 8.16 | [123] |
| Apple pomace (f.w.) |
3.30 | 42.10 | 1.10 | 2.30 | [128] |
| Mango pomace (d.w.) |
10.59 | 6.14 | 2.76 | 1.74 | [129] |
| Tomato pomace (d.w.) |
19.27 | 59.03 | 3.92 | 5.85 | [130] |
| Peach pomace (d.w.) |
7.50 | 54.20 | 3.00 | 3.00 | [131] |
| Pineapple core (f.w.) |
0.85 | 47.60 | 1.30 | 3.17 | [132] |
| Carrot pomace (d.w.) |
20.90 | 55.80 | 5.50 | 1.30 | [133] |
f.w. = fresh weight; d.w. = dry weight.