Composition of tender leaves and flowers of tamarind (Tamarindus indica L)
| Constituent |
Leaves |
Flowers |
| Moisture (%) |
70.5–78.0 |
80.0 |
| Protein (%) |
4.0–5.8 |
2.8 |
| Fat/oil (%) |
1.2–2.1 |
1.5 |
| Fibre (%) |
1.9–3.0 |
1.5 |
| Carbohydrates |
16.0–18.0 |
|
| Ash/minerals (%) |
1.0–1.5 |
0.7 |
| Calcium (mg) |
101–250 |
35.5 |
| Magnesium (mg) |
71.0 |
|
| Phosphorus (mg) |
140.0 |
45.6 |
| Iron (mg) |
2.0–5.2 |
1.5 |
| Thiamine (mg) |
0.1–0.2 |
0.07 |
| Riboflavin (mg) |
0.1–0.2 |
0.14 |
| Niacin (mg) |
1.5–4.1 |
1.14 |
| Vitamin C (mg) |
3.0–6.0 |
3.0–6.0 |
| Carotenes (mg) |
0.31 |
Source
Lewis Y.S. and S. Neelakantan, 1964. The chemistry biochemistry and technology of tamarind.J.Sci.Ind.Res., 23:204-206.
Uredio: MPG71
agroekonomija 