Table 1.

Carbohydrate, fibre, total protein, and total fat content of some common plant-based raw materials (all values are expressed in g/100 g dry basis).

		Carbohydrate	Fibre	Protein	Fat
Legumes	Soy [4]	30.2	9.3	36.5	19.9
	Chickpea [4]	63.0	12.2	20.5	6.0
	Lupin [4]	40.4	18.9	36.2	9.7
	Faba bean [4]	58.3	25.0	26.1	1.5
	Lentil [4]	63.1	10.8	23.9	2.2
	Peanut [19]	16.1	8.5	25.8	49.2
Grains	Rice [20]	80.0	1.3	7.1	0.7
	Oat [20]	66.3	11.6	16.9	6.9
	Quinoa [20]	64.2	14.2	14.5	5.2
	Maize [20]	74.0	7.3	9.4	4.7
	Barley [20]	77.7	15.6	9.9	1.2
Nuts, Drupes, and Seeds	Almond [19]	51.6	12.5	21.2	49.9
	Hazelnut [19]	16.7	9.7	15.0	60.8
	Cashew [19]	30.2	3.3	18.2	43.9
	Walnut [19]	13.7	6.7	15.2	65.2
	Macadamia [19]	13.8	8.6	7.9	75.8
Tubers	Potato [21]	15.7	2.4	1.7	0.1
	Cassava [21]	38.1	1.8	1.4	0.3
	Yam [21]	27.9	4.1	1.5	0.2
	Sweet potato [21]	20.1	3.0	1.6	0.1

Values are obtained from the following literature: Cichonska and Ziarno (2022) [4]; Souza et al. (2015) [19]; Petrova and Petrov (2020) [20]; Chandrasekara and Kumar (2016) [21].