Agriculture Reference
In-Depth Information
Table 13.1
Average Chemical and Nutritional Contents of Prickly
Pear Fruit and Cladodes.
Content
Fruit
Cladode
Moisture (%)
84.7-87.0
88-95
Edible portion (%)
55
Total soluble solids (°Brix)
14.8-15.5
Titratable acidity (%)
0.03-0.04
pH
6.2-6.6
Total chlorophyll (mg/100 g)
12.5
Chlorophyll a (mg/100 g)
9.5
Chlorophyll b (mg/100 g)
3.0
Fibre (%)
1.8
4-6
Vitamin C (mg/100 g)
22-32
7-22
Vitamin A (IU)
50
β-carotenes (μg/100 g)
11-53
Pectin (% dry wt basis)
1.8-2.0
0.5-1.0
Sugars (%)
12-16
Glucose (%)
6.0-8.2
Fructose (%)
5.7-7.6
Sucrose (%)
0.1-1.1
Lipids (%)
0.1
0.2
Proteins (%)
0.3-0.5
0.5-2.0
Energy (kcal)
38
Thiamine (mg/100 g)
0.01
0.14
Riboflavin (mg/100 g)
0.02
0.60
Niacin (mg/100 g)
0.3
0.46
Minerals (g/100 g)
1-2
Potassium (mg/100 g)
166
Calcium (mg/100 g)
60
90
Phosphorous (mg %)
34
Sodium (mg/100 g)
2.0
Iron (mg %)
0.8
1.6
Arginine (mg/100 g, fresh weight)
2.4
Asparagine (mg/100 g, fresh weight)
1.5
Glutamic acid (mg/100 g, fresh weight)
2.6
Glutamine (mg/100 g, fresh weight)
17.3
Histidine (mg/100 g, fresh weight)
2.0
Lycine (mg/100 g, fresh weight)
2.5
Methionine (mg/100 g, fresh weight)
1.4
Phenylalanine (mg/100 g, fresh weight)
1.7
Serine (mg/100 g, fresh weight)
3.2
Tryptophan (mg/100 g, fresh weight)
0.5
Valine (mg/100 g, fresh weight)
3.7
Sources: Batista
et al
. (2003), Guevara
et al
. (2001), Hernandez
et al
.
(1974), Laksminarayana (1980), Mizrahi
et al
. (1997), Retamal
et al
. (1987),
Rodriguez and Cantwell (1988), Teles
et al
. (1994), Forni
et al
. (1992; 1994)
and Fuentes-Rodriguez (1997).
