| 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
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)
| 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)
| 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 (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 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
| 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
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
Uredio: MPG71
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
Uredio: MPG
agroekonomija 