Table 4.
Nutritional composition of B. gasipaes fruit from different origins.
| Parameter (per 100 g Cooked Fruit) | Colombia [79] | Costa Rica [71] | Peru [80] | Brazil [63] | Brazil, White [25] |
|---|---|---|---|---|---|
| Energy (Cal) | 358 | 185–196 | 184 | - | 266.6 |
| Carbohydrates (%) | 19.0 | 37.6–41.1 | 41.0 | 24.05–44.16 | 43.76 ± 1.76 |
| Moisture (%) | 48.2 | 50.5–52.2 | 52.3 | 47.98–63.96 | 28.85 ± 0.57 |
| Lipids (%) | 25.7 | 4.4–4.6 | 3.2 | 2.62–6.88 | 7.80 ± 1.85 |
| Protein (%) | 6.3 | 2.6–3.3 | 2.8 | 2.00–3.90 | 5 ± 1 |
| Fiber (%) | 12.7 | 1.0–1.4 | 1.3 | - | 10 ± 1 |
| Calcium (mg) | 81 | 14–23 | 23 | 21.8 ± 2.4 | 150 ± 18 |
| Phosphorus (mg) | 47 | - | 20 | - | 86 ± 12 |
| Iron (mg) | 0.7 | 0.7–1.0 | 0.65 | - | 2.3 ± 0.57 |