Table 5.
Nutritional composition of the candied chestnuts.
| Composition | Candied Martainha 1 | Candied Longal 1 | Candied Judia 1 |
|---|---|---|---|
| Moisture 2 | 52.70 ± 0.14 c | 53.17 ± 0.30 b | 54.23 ± 0.57 a |
| Carbohydrates 2 | 41.90 ± 1.27 ab (88.58) | 41.65 ± 0.49 b (88.94) | 42.05 ± 0.78 a (91.87) |
| Ash 2 | 0.84 ± 0.14 b (1.78) | 0.93 ± 0.02 a (1.98) | 0.36 ± 0.15 c (0.78) |
| Fat 2 | 0.45 ± 0.07 b (0.95) | 0.74 ± 0.16 a (1.58) | 0.40 ± 0.00 c (0.87) |
| Protein 2 | 4.50 ± 0.28 a (9.51) | 3.85 ± 0.49 b (8.22) | 3.00 ± 1.41 b (6.55) |
| Energy (kcal/100 g) | 190 | 189 | 184 |
| Energy (J/100 g) | 794 | 790 | 769 |
1 Values expressed as mean value ± standard deviation in g/100 g of sample (mean expressed in dry matter as g/100 g d.m.). 2 Values in the same line with the same letter are not significantly different (ANOVA with test Tukey, p < 0.05).