JACKFRUIT (ARTOCARPUS HETEROPHYLLUS) – NUTRITION INFORMATION

Know the right nutritional facts and value containing in per 100 gm of jackfruit.

Nutrient	Amount
Energy	95 Kcal
Protein	1.72 g
Carbohydrates	23.5 g
Cholesterol	0 mg
Total fat	0.64 g
Dietary fiber	1.5 g
Niacin	0.920 mg
Folates	24 µg
Riboflavin	0.055 mg
Pyridoxine	0.329 mg
Thiamin	0.105 mg
Vitamin E	0.34 mg
Vitamin C	13.7 mg
Vitamin A	110 IU
Potassium	303 mg
Sodium	3 mg
Iron	0.60 mg
Calcium	34 mg
Manganese	0.197 mg
Magnesium	37 mg
Zinc	0.42 mg
Selenium	0.6 mg
Phosphorus	36 mg
Lutein-zeaxanthin	157 µg
Crypto-xanthin-ß	5 µg
Carotene-ß	61 µg

NUTRITION VALUE TOMATILLOS (PHYSALIS PHILADELPHICA)

Tomatillos raw Nutrition value per 100 g.   Principle Nutrient Value Percentage of RDA Energy 32 Kcal 1.5% Carbohydrates 5.84 g 4.5% Protein 0.96 g 1.5% Total Fat 1.02 g 4% Cholesterol 0 mg 0% Dietary Fiber 1.9 g 4% Vitamins     Folates 7 µg 2% Niacin 1.850 mg 11.5% Pyridoxine 0.056 mg 4% Thiamin 0.044 mg 4% Vitamin A 114 IU 4% Vitamin C 11.7 mg 20% Vitamin E 0.38 mg 2% Vitamin K 10.1 µg 8.5% Electrolytes     Sodium 1 mg 0% Potassium 268 mg 6% Minerals     Calcium 7 mg 1% Copper 0.079 mg 10% Iron 0.62 mg 8% Magnesium 20 mg 5% Manganese 0.153 mg 6.5% Phosphorus 39 mg 5.5% Selenium 0.5 µg 1% Zinc 0.22 mg 2% Phyto-nutrients Carotene-ß 63 µg — Carotene-α 10 µg — Lutein-zeaxanthin 467 µg — Lycopene 0 µg —

Source: USDA National Nutrient data base

 

 

Composition, characteristics and energy values of goat’s and cow’s milk

Parameter	Goat’s mil             Cow’s milk
Total solids (%)Fat (%) Proteins (%) Lactose (%) Ash (%) Density (g/L) pH-value Titritable acidity (°SH) Free faty acids (mg/L) Energy (KJ/100 mL) Cholesterol (mg/100g)	11,94                       12,893,60                         4,10 3,10                         3,38 4,60                         4,60 0,77                         0,79 1030,10                   1029,40 6,72                         6,68 6,80                         6,70 8,10                         7,50 293,10                     288,90 10,00                       13,00

Izvor: R. Božanić i sur.: Kozje mlijeko: karakteristike i mogućnosti,

Mljekarstvo, 52 (3) 207-237, 2002.

 Uredio: MPG71         

CHEMICAL COMPOSITION OF GREEN COFFEE

Component	Arabica %	Robusta %
Caffeine	1.0 to 1.5	3.0 to 4.5
Trigonelin	1.0	0.75
Amino acids	2.0	2.5
Minerals	3.0 to 4.0	4.0 to 5.0
Total with ECER	50-55	35-45
Lipids	10-20	10-15
Niacin	0.5	0.5
Other	20-30	25-45

Source

Fulvio R. Mendes, Carlini EA, Dopaminergic action of an extract of green coffee beans (Coffea arabica), http://www.harald-g-schweim.de/11-Mendes.pdf

Edited by: MPG71

 

 

 

CHEMICAL COMPOSITION (PANICUM MILIACEUM L)

 

Nutrient	Average amount in 100g of product
Water, g	8.670
Protein,g	11.020
Total lipid, g	4.220
Ash, g	3.250
Carbohydrate, by difference, g	72.850
Dietary Fiber, g	8.500
Calcium, mg	8.000
Iron, mg	3.010
Magnesium, mg	114.000
Phosphorus, mg	285.000
Potassium, mg	195.000
Sodium, mg	5.000
Zinc, mg	1.680
Copper, mg	0.750
Manganese, mg	1.632
Selenium, mcg	2.700
Thiamin, mg	0.421
Riboflavin, mg	0.290
Niacin, mg	4.720
Pantothenic acid,mg	0.848
Vitamin B6, mg	0.384
Folate,mcg	85.000
Vitamin E, mg	0.050
Vitamin K, mcg	0.900
Fatty acids, total saturated, g	0.723
Saturated fatty acids, g	0.003
Saturated fatty acids 18:0, g	0.154
Fatty acids, total monounsaturated, g	0.773
Monounsaturated fatty acids 18:1undifferentiated, g	0.739
Fatty acids, total polyunsaturated, g	2.134
Polyunsaturated fatty acids 18:2undifferentiated, g	2.015
Tryptophan, g	0.119
Threonine, g	0.353
Isoleucine, g	0.465
Leucine, g	1.400
Lysine, g	0.212
Methionine, g	0.221
Cystine, g	0.212
Phenylalanine, g	0.580
Tyrosine, g	0.340
Valine, g	0.578
Arginine, g	0.382
Histidine, g	0.236
Alanine, g	0.986
Aspartic acidv	0.726
Glutamic acid, g	2.396
Glycine, g	0.287
Proline, g	0.877
Serine, g	0.644

Source

http://www.tititudorancea.com/…/nutrition_facts_panicum_miliaceum_millet_raw.htm –

Uredio: MG71

CHEMICAL COMPOSITION OF HYPERICUM PERFORATUM L.

Chemical composition of  HYPERICUM PERFORATUM L.

Compound	Content %
Germacrene D	13.7
α-Pinene	5.1
(E)-Caryophyllene	4.7
n-Dodecanol	4.5
Caryophyllene oxide	4.2
Bicyclogermacrene	3.8
α-Cadinol	3.5
Spathulenol	3.4
E)-Nerolidol	3.2
β-Pinene	2.8
δ-Cadinene	2.2
Pulegone	1.9
β-Selinene	1.8
Thymol	1.8
(2E)-Dodecenal	1.6
trans-Thujone	1.6
Carvacrol	1.4
n-Tetradecanol	1.4
Myrcene	1.2
β-Elemene	1.2
γ-Muurolene	1.1
Santolina alcohol	1.1
γ-Cadinene	1.0
Ledol	1.0
Globulol	0.8
α-Muurolol	0.8
14-Hydroxy-9-epi-(E)-caryophyllene	0.8
α-Humulene	0.7
cis-Piperitone epoxide	0.7
cis-Thujone	0.7
α-Terpineol	0.7
p-Cymene	0.9
(2E)-Nonenol	0.8
(E,E)-α-Farnesene	0.6
Germacra-4(15),5,10(14)-trien-1α-ol	0.6
cis-Chrysanthenyl acetate	0.6
2-epi-β-Funebrene	0.6
(E)-β-Farnesene	0.5
α-Muurolene	0.5
Terpinen-4-ol	0.5
Germacrene A	0.5
(2E)-Undecenol	0.5
Phytone	0.5
(3Z)-Hexenyl benzoate	0.5
Borneol	0.5
Piperitenone oxide	0.5
α-Phellandrene	0.2
Sesquisabinene	0.4
1,8-Cineole	0.4
γ-Terpinene	0.4
Linalool	0.4
Octyl formate	0.4
Carvone	0.4
Junenol	0.4
trans-Muurola-4(14),5-diene	0.3
Menthone	0.3
Linalool acetate	0.3
Citronellyl formate	0.3
1-epi-Cubenol	0.3
β-Eudesmol	0.3
β-Bourbonene	0.3
β-Copaene	0.3
(E)-Phytol	0.3
Limonene	0.2
(E)-β-Ocimene	0.2
a-Cubebene	0.2

 

Source

Farukh S. Sharopov, Isomiddin S. Gulmurodov, William N. Setzer, Essential oil composition of Hypericum perforatum L. And Hypericum scabrum L. growing wild in Tajikistan, J. Chem. Pharm. Res., 2010, 2(6):284-290

Uredio: MPG71

 

CHEMICAL COMPOSITION OF AJOWAN

Chemical composition of ajowan

Composition	Content ground spice per 100 g
Moisture, g	8,9
Protein, g	17,1
Fat, g	18,1
Crude fiber, g	11,9
Carbohydrates, g	38,6
Total ash, g	7,9
P, g	0,44
Fe, mg/100g	14,6
Ca, g	1,525
Na, mg	56
K, mg	1,38
Fe, mg	27,7
Thiamine, mg	0,21
Riboflavin, mg	0,28
Niacin, mg	2,1

Izvor

S K Malhotra and O P Vijay, Chapter 6: Ajowan in Handbook of herbs and spices Volume 2,  376 pages, 2004

Uredio: MPG71

ACEROLA (MALPIGHIA PUNICIFOLIA L) – CHEMICAL COMPOSITION

Composition Acerola (Malpighia punicifolia L) Per 100 g of Edible Portion

Calories	59
Moisture, g	81.9-91.10
Protein, g	0.68-1.8
Ether Extract, g	0.19-0.09
Fiber,g	0.60-1.2
Fat, g	0.18-0.1
Carbohydrates, g	6.98-14.0
Ash, g	0.77-0.82
Calcium, mg	8.2-34.6
Phosphorus, mg	16.2-37.5
Iron, mg	0.17-1.11
Carotene, mg	003-0.408
Vitamin A, I.U.	408-1000
Thiamine, mg	0.024-0.040
Riboflavin, mg	0.038-0.079
Niacin, mg	0.34-0.526

Bibliography

1. Morton, J. 1987. Barbados Cherry. p. 204–207. In: Fruits of warm climates. Julia F. Morton, Miami, FL.

Uredio: MPG71

TAMARIND FRUITS (TAMARINDUS INDICA L) – CHEMICAL COMPOSITION

Composition of tamarind fruits

(Tamarindus indica L)

Constituent	Content
Moisture (%)	15–30
Proteins (%)	2.00–8.79
Fat/oil/crude lipid (%)	0.50–2.53
Carbohydrates, total (%)	56.70–70.70
Fibre, crude (%)	2.20–18.30
Tartaric acid, total (%)	8.00–18.00
Reducing sugars (%)	25.00–45.00
Total ash (%)	2.10–2.90
Pectin (%)	2.00–4.00
Cellulose (%)	19.40
Albuminoids (%)	3.00–4.00
Total available carbohydrates (%)	41.77
Alcohol-insoluble solids (%)	22.70
Water-insoluble solids (%)	22.70
Non-reducing sugars (%)	16.52
Total sugars (%)	41.20
Starch (%)	5.70
Tannin (mg)	600.00
Ascorbic acid (mg)	3.00–9.00
β-carotene equivalent (μg)	10.00–60.00
Thiamine (mg)	0.18–0.22
Riboflavin (mg)	0.07–0.09
Niacin (mg)	0.60
pH	3.15
Pentoses (%)	4.20–4.80
Sucrose (%)	10–0.80

Note: The values given in the parantheses are for ripe fruit.

Reference

1. Muinat M Ishola, Edith B Agbaji,Abel S Agbaji, A chemical study of Tamarindus indica (Tsamiya) fruits grown in Nigeria, Journal of the Science of Food and Agriculture, Volume 51, Issue 1, pages 141–143, 1990)

Uredio: MPG

MANGOSTEEN (Garcinia mangostana L) – CHEMICAL COMPOSITION

Chemical composition of 100 g ripe mangosteen aril

Parameter	Range
Moisture, g	79.2–84.9
Calories	60–81
Protein, g	0.5–0.7
Fat, g	0.8-1
Carbohydrates	14.3–19.8
Total sugars, g	17.5
Reducing sugars, g	4.3
Fibre, g	0.3–5.1
Ash, g	0.20–0.23
Calcium, g	0.01–18.00
Phosphorus, g	0.02–17.00
Iron, g	0.2–0.9
Vitamin A (IU)	0–14
Thiamine, g	0.03–0.09
Riboflavin, g	0–0.06
Niacin, g	0–0.1
Ascorbic acid, g	1–66
Citric acid, g	0.63

Source

1. Kanchanapom, K. and Kanchanapom, M. (1998). Mangosteen. In: Shaw, P.E., Jr., Chan, H.T. and Nagi, S. (eds) Tropical and Subtropical Fruits. AgScience Inc., Auburndale, Florida, pp. 191–216.