THE CHEMICAL COMPOSITION OF TUNA

Nutrients of tuna

Amount

Basic Components
Protein

19.8 g

Water

57.9 g

Ash

1.0 g

Calories
Total Calories

511 KJ

Calories From Fat

157 KJ

Calories From CarbohydrateCalories From Protein

0.8 KJ

355 KJ

Fats
Total Fat

4.2 g

Saturated Fat

1.1 g

Mono Fat

1.4 g

Poly Fat

1.2 g

Total Weight of Tuna: 35 grams

Advertisements

CANEBERRY SEED AMINO ACID COMPOSITION

 

Caneberry Seed Amino Acid Composition

Amino acid mg/100 g

Red

raspberry

Black

raspberry

Marion

blackberry

Boysenberry

 

Evergreen

blackberry

Glutamic acid

1.40

1.60

1.56

1.33

1.48

Aspartic acid

0.68

0.76

0.69

0.64

0.72

Arginine

0.54

0.58

0.58

0.54

0.59

Leucine

0.47

0.49

0.46

0.44

0.49

Glycine

0.50

0.40

o.44

0.40

0.48

Alanine

0.33

0.34

0.30

0.36

0.31

Valine

0.33

0.34

0.32

0.31

0.35

Isoleucine

0.32

0.34

0.32

0.30

0.35

Lysine

0.30

0.32

0.29

0.29

0.30

Phenylalanine

0.28

0.29

0.27

0.26

0.30

Proline

0.27

0.31

0.27

0.26

0.32

Serine

0.27

0.27

0.25

0.23

0.25

Threonine

0.23

0.24

0.22

0.22

0.23

Histidine

0.18

0.19

0.20

0.19

0.20

Cysteine

0.17

0.19

0.18

0.14

0.16

Tyrosine

0.14

0.15

0.14

0.13

0.15

Methionine

0.14

0.14

0.14

0.12

0.13

Tryptophan

0.04

0.04

0.04

0.04

0.04

Taurine

0.01

0.06

0.06

0.05

0.05

Ornithine

0.01

0.01

0.01

0.01

0.01

Hydroxy-Proline

0.04

0.04

0.03

0.04

0.06

Source

B. SHAUN BUSHMAN, BLISS PHILLIPS, TERRY ISBELL,BOXIN OU, JIMMIE M. CRANE, AND STEVEN J. KNAPP, Chemical Composition of Caneberry (Rubus spp.) Seeds and Oils and Their Antioxidant Potential, J. Agric. Food Chem., 2004, 52 (26), pp 7982–7987

Uredio: MPG71

VOLATILE COMPOUNDS OF TAMARIND (TAMARINDUS INDICA L)

Volatile compounds of tamarind (Tamarindus indica L)

Compound

Content

(mg/kg)

β-Pinene

< 0.01

Sabinene

< 0.01

α-Terpinene

< 0.01

α-Phellandrene

< 0.01

1,8-Cineole

< 0.01

Al-cedrene

0.01

Ethyl linoleate

0.02

Methylbenzoate

0.02

 Nonanal

0.02

Al-terpineol

0.02

4-Methylbenaldehyde

0.02

2-Phenylethanol

0.02

1H-Pyrrole

0.02

Hexanal

0.02

Al-ionene

0.02

Ethylbenzene

0.02

E)-2-Decenal

0.02

Vitispirane

0.02

Octadecanoic acid

0.02

2-Butoxyethanol acetate

0.02

Dodecanoic acid

0.02

Limonene

0.15

2-Methylbutanal

0.03

1-Methyl-1H-pyrrole

0.03

Methyl salicylate

0.03

Benzaldehyde

0.03

o-Xylene

0.04

1H-Indole

0.04

Tetradecanoic acid

0.06

Ethyl acetate

0.08

Isovaleraldehyde

0.09

Hexadecanoic acid

0.54

2-Furfural

0.62

2-Phenylacetaldehyde

0.76

Source

Pino, J.A., R. Marbot and C. Vazquez, 2004. Volatile components of tamarind (Tamarindus indica L) grown in Cuba. J. Essential Oil Res., 16: 318-320

Uredio: MPG71

 

 

 

COMPOSITION OF TENDER LEAVES AND FLOWERS OF TAMARIND (TAMARINDUS INDICA L)

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

MINERAL COMPOSITION OF TAMARIND (TAMARINDUS INDICA L)

Mineral composition of tamarind (mg/kg)

Mineral

Pulp

Seed

Kernel

Testa

Calcium

81–466

9.3–786.0

120

100

Phosphorus

86–190

68.4–165.0

Magnesium

72.03

17.5–118.3

180

120

Potassium

62–570

272.8–610.0

1020

240

Sodium

3.0–76.7

19.2–28.8

210

240

Copper

21.83

1.6–19.0

Iron

1.3–10.

9 6.5

80

80

Zinc

1.0

6 2.8

100

120

Nickel

0.52

Source

Some physical and engineering properties of tamarind (Tamarindus indica) seed Sila Bhattacharya, S. Bal, R. K. Mukherjee and Suvendu Bhattacharya,Journal of Food Engineering, Volume 18, Issue 1, 1993, Pages 77-89

ESSENTIAL OIL COMPOSITION OF AJOWAN (Trachyspermum ammi L. Sprague) SEED

Essential oil composition of  ajovan (Trachyspermum ammi L. Sprague) seed

Component

Essential oil (%)

Safrole

0,10

Thymo

87,75

Carvacol

87,75

α-Thujene

0,27

α-Pinene

0,28

β-Pinene

2,38

Myrcene

0,81

r-Cymene

60,78

Limonene

8,36

γ-Terpinene

22,26

Terpinolene

0,13

Linalool

0,27

Camphor

0,28

(Z)-β-Terpineol

0,19

(E)-β-Terpineol

1,35

Borneol

0,49

Terpinen-4-ol

0,12

α-Terpineol

0,22

Carvone

0,15

Safrole

0,16

Source

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

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