This compilation of 25 tables has been assembled to provide technical
information on the array of food and industrial products derived from palms.
Included is information on domesticated and wild palms; palm products are
somewhat similar so that in the absence of any data for a wild palm product
some inferences can be made from closely-related domesticated species.
The tables are arranged in alphabetical order by scientific name.
Table 9-1: Chemical Constituents of Arecanut,
Areca catechu
| Constituents1 | Green Nut
(range) |
Ripe Nut
(range) |
| Moisture content (%) | 69.4-74.1 | 38.9-56.7 |
| Total water extractives (%) | 32.9-56.5 | 23.3-29.9 |
| Polyphenols (%) | 17.2-29.8 | 11.1-17.8 |
| Arecoline (extraction method) (%) | 0.11-0.14 | 0.12-0.24 |
| Fat (%) | 8.1-12.0 | 0.12-0.24 |
| Crude fiber (%) | 8.2-9.8 | 11.4-15.4 |
| Total polysaccharides (%) | 17.3-23.0 | 17.8-25.7 |
| Crude protein (%) | 6.7-9.4 | 6.2-7.5 |
| Ash (%) | 1.2-2.5 | 1.1-1.5 |
Note: 1.Constituents expressed as percentage values calculated as dry
basis
(except moisture).
Source: Bavappa et al., 1982.
Table 9-2: Nutritional Composition of Pejibaye Fruit Mesocarp Pulp,
Bactris
gasipaes
(per 100 g)
| Water (%) | 56 | Iron (mg) | 2.76 |
| Calories | 194 | Sodium (mg) | - |
| Protein (%) | 3.01 | Ascorbic Potassium (mg) | - |
| Fat (%) | 6.14 | Carotene (mg) | 1.28 |
| Carbohydrate (%) | 33.05 | Thiamine (mg) | 0.030 |
| Fiber (%) | 1.02 | Acid (mg) | - |
| Ash (%) | 0.88 | Niacin (mg) | 0.455 |
| Calcium (mg) | 44.6 | Riboflavin (mg) | 0.068 |
| Phosphorus (mg) | 101.84 |
Source: Pérez Vela, 1985.
Table 9-3: Nutritional Composition of Pejibaye Flour1,
Bactris
gasipaes
(fresh basis per 100 g)
| Calories | 413.5 | Vitamin B2 (mg) | 0.3 |
| Humidity (g) | 12.0 | Vitamin C (mg) | 62.2 |
| Protein (g) | 3.8 | Niacin (mg) | 2.5 |
| Fat (g) | 8.9 | Iron (mg) | 6.1 |
| Ash (g) | 1.3 | Calcium (mg) | 10.9 |
| Crude fiber (g) | 2.1 | Sodium (mg) | 2.7 |
| Carbohydrates (g)2 | 72.1 | Potassium (mg) | 162.8 |
| Vitamin A (ug eq) | 1.2 | Magnesium (mg) | 11.7 |
| Vitamin B1 (g) | 0.1 | Zinc (mg) | 2.1 |
Notes: 1. Values calculated from fresh pejibaye fruit mesocarp.
2. Carbohydrates by difference.
Source: Blanco Metzler et al. 1992.
Table 9-4: Nutritional Composition of Palmyra Sweet Sap, Borassus
flabellifer
| Specific gravity | 1.07 | Calcium | Trace |
| pH | 6.7-6.9 | Phosphorus
(g/100 cc) |
0.14 |
| Nitrogen (g/100 cc) | 0.056 | Iron
(g/100 cc) |
0.4 |
| Protein (g/100 cc) | 0.35 | Vitamin C
(mg/100 cc) |
13.25 |
| Total sugar (g/100 cc) | 10.93 | Vitamin B1 (IU) | 3.9 |
| Reduced sugar (g/100 cc) | 0.96 | Vitamin B complex | Negli-gible |
| Minerals as ash (g/100cc) | 0.54 |
Source: Davis and Johnson, 1987.
Table 9-5: Nutritional Composition of Palmyra Sugar (Jaggery), Borassus
flabellifer
| Moisture | Nil | Phosphorus (%) | 0.064 |
| Protein (%) | 0.24 | Iron (mg/100 g) | 30.0 |
| Fat (%, ether extract) | 0.37 | Nicotinic acid (umg/100 g) | 4.02 |
| Mineral matter (%) | 0.50 | Vitamin B1 (umg/100 g) | Nil |
| Carbohydrate (% by difference) | 98.89 | Riboflavin (umg/100 g) | 229 |
| Carbohydrate (%, direct polarimetry) | 98.4 | Caloric value (/100 g) | 398 |
| Calcium (%) | 0.08 |
Source: Davis and Johnson, 1987.
Table 9-6: Nutritional Composition of Limuran Fruit,Calamus ornatus
var. philippinensis (per 100 g)
| Water (%) | 0 | Iron (mg) | 8.1 |
| Calories | 376 | Sodium (mg) | - |
| Protein (%) | 2.9 | Ascorbic Potassium (mg) | - |
| Fat (%) | 5.7 | Carotene (ug) | - |
| Carbohydrate (%) | 88.6 | Thiamine (mg) | 0.29 |
| Fiber (%) | 2.4 | Acid (mg) | 23.8 |
| Ash (% | 2.9 | Niacin (mg) | 4.29 |
| Calcium (mg) | 90.5 | Riboflavin (mg) | 0.05 |
| Phosphorus (mg) | 47.6 |
Source: Atchley, 1984.
Table 9-7: Nutritional Composition of Palm Inflorescence, Pacaya,
Chamaedorea
tepejilote (10 g edible portion)
| Energy value (cal) | 45 | Phosphorus (mg) | 106.0 |
| Water (%) | 85 | Iron (mg) | 1.4 |
| Protein (g) | 4.0 | Vitamin A (mcg) | 5.0 |
| Carbohydrates (g) | 8.3 | Thiamine (mg) | 0.08 |
| Fiber (g) | 1.2 | Riboflavin (mg) | O.10 |
| Ash (g) | 2.0 | Niacin (mg) | 0.9 |
| Calcium (mg) | 3.69 | Ascorbic acid (mg) | 14.0 |
Source: Castillo Mont et al., 1994.
Table 9-8: Components of Whole Coconut, Cocos nucifera (wet
basis)
| Husk | 35% | Meat (endosperm) | 28% |
| Shell | 12% | Water | 25% |
Source: Phil. Coco. Auth., 1979.
Table 9-9: Characteristics of Coconut Oil from Copra, Cocos nucifera
(usual range)
| Fat, % of part, dry basis | 65-72 |
| Characteristics of fat | |
| Acid value | 1-10 |
| Saponification value | 251-264 |
| Iodine value | 7-10 |
| Thiocyanogen value | 6.1-7.0 |
| R-M value | 6-8 |
| Polenske value | 12-18 |
| Unsaponifiable (%) | 0.15-0.6 |
| Refr. index, np, 40o C | 1.448-1.450 |
| Sp. gr., 40o/25o | 0.908-0.913 |
| Melting point (o C) | 23-26 |
| Titer (o C) | 20-24 |
| Composition of fatty acids, wt. % of total fatty acids | |
| Saturated acids
Capric |
0-0.8 |
| Caprylic | 5.5-9.5 |
| Capric | 4.5-9.5 |
| Lauric | 44-52 |
| Myristic | 13-19 |
| Palmitic | 7.5-10.5 |
| Stearic | 1-3 |
| Arachidic | 0-0.4 |
| Unsaturated acids
Hexadecenoic |
0-1.3 |
| Oleic | 5-8 |
| Linoleic | 1.5-2.5 |
Source: Eckey, 1954.
Table 9-10: Composition of Coconut Shell, Cocos nucifera (dry
basis)
| Lignin | 36% | Ash | 0.6% |
| Cellulose | 53% |
Source: Ohler, 1984.
Table 9-11: Nutritional Composition of Coconut Water, Cocos nucifera
| Water (%) | 95.5 | Carbohydrates (%) | 4.0 |
| Protein (%) | 0.1 | Calcium (%) | 0.02 |
| Fat (%) | 0.1 | Phosphorous (%) | 0.001 |
| Mineral matter (%) | 0.4 | Iron (mg/100 g) | 0.5 |
Source: Thampan, 1975.
Table 9-12: Mechanical Properties of Coconut Wood, Cocos nucifera
| Basic
density kg/m3 |
Av.MC
% |
M
o E MPa |
M
o R MPa |
Stress
at limit of propor- tionality MPa |
Impact
Bending mN |
Compre
-sion parallel grain MPa |
Compresion
perpendi- cular grain /1 MPa |
Shear radial2
MPa |
Cleavage
maximum3 N/mm2 |
| 600 + | 57 | 10857 | 86 | 52 | 20 | 49 | 8 | 10 | 12 |
| 12 | 11414 | 104 | 62 | 20 | 57 | 9 | 13 | 11 | |
| 400-599 | 107 | 6880 | 53 | 30 | 18 | 31 | 3 | 6 | 9 |
| 12 | 7116 | 63 | 38 | 10 | 38 | 3 | 8 | 8 | |
| 250-399 | 240 | 3100 | 26 | 13 | 8 | 15 | 1 | 4 | 4 |
| 12 | 3633 | 33 | 15 | 9 | 19 | 2 | n.a. | 4 |
Notes: 1. Compressive stress at limit of proportionality.
2. Radial and tangential values differ insignificantly.
3. Combined maximum values of radial and tangential cleavage.
Source: Killmann, 1988.
Table 9-13: Composition and Properties of Carnaúba Wax,Copernicia
prunifera
| Types1
1,2,2A |
Types
3,4 |
Type
5 |
|
| Melting point - minimum (oC) | 83 | 82.5 | 82.5 |
| Flash point - minimum (oC) | 310 | 299 | 299 |
| Volatile matter (including moisture) maximum % | 2 | 1.5 | 6 |
| Insoluble impurities - maximum % | 1 | 2 | 1.5 |
Note: 1. Carnaúba wax is graded in terms of quality on a scale
from 1-5; Type 1 is the highest quality.
Source: Johnson, 1970.
Table 9-14: Nutritional Composition of Buri Palm Fruit, Corypha
utan (per 100 g)
| Water (%) | 0 | Iron (mg) | 1.1 |
| Calories | 326 | Sodium (mg) | - |
| Protein (%) | 3.7 | Ascorbic Potassium (mg) | - |
| Fat (%) | 0.5 | Carotene (ug) | - |
| Carbohydrate (%) | 93.7 | Thiamine (mg) | 0.05 |
| Fiber (%) | 6.8 | Acid (mg) | 57.9 |
| Ash (% | 2.1 | Niacin (mg) | 3.16 |
| Calcium (mg) | 73.7 | Riboflavin (mg) | 0.11 |
| Phosphorus (mg) | 89.5 |
Source: Atchley, 1984.
Table 9-15: Nutritional Composition of African Oil Palm Fruit, Elaeis
guineensis
(per 100 g)
| Water (%) | 0 | Iron (mg) | 5.6 |
| Calories | 746 | Sodium (mg) | - |
| Protein (%) | 2.2 | Ascorbic Potassium (mg) | - |
| Fat (%) | 81.9 | Carotene (ug) | 50,680.6 |
| Carbohydrate (%) | Times">14.6 | Thiamine (mg) | 0.35 |
| Fiber (%) | 3.8 | Acid (mg) | 12.5 |
| Ash (% | 1.3 | Niacin (mg) | 1.81 |
| Calcium (mg) | 136.1 | Riboflavin (mg) | 0.17 |
| Phosphorus (mg) | 61.1 |
Source: Atchley, 1984.
Table 9-16: Nutritional Composition of African Oil Palm Oil1,
Elaeis
guineensis
(per 100 g)
| Water (%) | 0 | Iron (mg) | 5.5 |
| Calories | 882 | Sodium (mg) | - |
| Protein (%) | 0.0 | Ascorbic Potassium (mg) | - |
| Fat (%) | 99.6 | Carotene (ug) | 27,417.1 |
| Carbohydrate (%) | 0.4 | Thiamine (mg) | 0.00 |
| Fiber (%) | 0.0 | Acid (mg) | - |
| Ash (% | 0.0 | Niacin (mg) | 0.00 |
| Calcium (mg) | 7.0 | Riboflavin (mg) | 0.03 |
| Phosphorus (mg) | 8.0 |
Note: 1. Source does not indicate whether mesocarp oil or kernel oil.
Source: Atchley, 1984.
Table 9-17: Nutritional Composition of Palm Heart, Euterpe
spp.
| Component | Euterpe edulis | Euterpe oleracea |
| Protein (%) | 2.42 | 1.72 |
| Ash (%) | 1.43 | 0.83 |
| Crude fiber (%) | 0.89 | 0.27 |
| Fat (%) | 0.33 | 0.08 |
| Total sugars (%) | 0.86 | 0.70 |
| Reducing sugars (%) | 0.49 | 0.30 |
| Tannins (%) | 0.06 | 0.06 |
| Vitamin C (mg/100 g) | 1.8 | 1.4 |
Source: Quast and Bernhardt, 1978.
Table 9-18: Nutritional Composition of African Doum Palm Fruit Mesocarp,
Hyphaene
compressa
| Moisture (%) | 4 | Calcium (mg) | 34 |
| Energy (Kcal) | 390 | Phosphorus (mg) | 110 |
| Protein (g) | 3.8 | Thiamin (mg) | 0.05 |
| Fat (g) | 0.8 | Riboflavin (mg) | 0.10 |
| Carbohydrate (g) | 84.1 | Niacin (mg) | 3.4 |
| Ash (g) | 7.3 |
Source: Hoebeke, 1989.
Table 9-19: Nutritional Composition of Palm Wine from Sap of Hyphaene
coriacea
(per 100 g)
| Moisture (%) | 98.8 | Potassium (mg) | 152 |
| Ash (g) | 0.4 | Copper (mg) | 0.04 |
| Protein (g) | 0.1 | Zinc (mg) | 0.01 |
| Fat (g) | - | Manganese (mg) | trace |
| Fiber (g) | - | Phosphorus (mg) | 1.37 |
| Carbohydrate (g) | 0.7 | Thiamin (mg) | 0.01 |
| Energy value | 13 + 109 | Riboflavin (mg) | 0.01 |
| Calcium (mg) | 0.13 | Niacin (mg) | 0.22 |
| Magnesium (mg) | 4.18 | Vitamin C (mg) | 6.8 |
| Iron (mg) | 0.07 | Alcohol (% v/v) | 3.6 |
| Sodium (mg) | 9.88 |
Source: Cunningham and Wehmeyer, 1988.
Table 9-20: Nutritional Composition of Indian Doum Palm Mesocarp,
Hyphaene
dichotoma (young fruit)
| Energy Cal/100 g | 406 | Fiber (%) | 50.07 |
| Water (%) | 0 | Ash (%) | 7.69 |
| Protein (%) | 9.26 | Calcium (mg/100g) | 268 |
| Fat (%) | 7.21 | Phosphorus (mg/100g) | 224 |
| Carbohydrate (%) | 75.81 | Iron (mg/100g) | 38.241 |
Note: 1. High iron value probably due to soil type.
Source: Bonde et al. 1990
Table 9-21: Nutritional Composition of Moriche Palm Fruit1,
Mauritia
flexuosa.
(per 100 g)
| Water (%) | 0 | Iron (mg) | 12.9 |
| Calories | 526 | Sodium (mg) | - |
| Protein (%) | 11.0 | Ascorbic Potassium (mg) | - |
| Fat (%) | 38.6 | Carotene (ug) | 90,992.6 |
| Carbohydrate (%) | 46.0 | Thiamine (mg) | 0.11 |
| Fiber (%) | 41.9 | Acid (mg) | 95.6 |
| Ash (% | 4.4 | Niacin (mg) | 2.57 |
| Calcium (mg) | 415.4 | Riboflavin (mg) | 0.85 |
| Phosphorus (mg) | 69.9 |
Note: 1. Source does not indicate but assumed to be mesocarp pulp.
Source: Atchley, 1984.
Table 9-22: Nutritional Composition of Sago Starch, Metroxylon
sagu
(per 100 g of raw sago)
| Calories | 285.0 | Calcium (mg) | 30.0 |
| Water (g) | 27.0 | Carbohydrate (g) | 71.0 |
| Protein (g) | 0.2 | Iron (mg) | 0.7 |
| Fat, carotene, thiamine, ascorbic acid | negligible | Fiber (g) | 0.3 |
Source: Ruddle et al., 1978.
Table 9-23: Nutritional Composition of Date1 Fruit, Phoenix
dactylifera
(100 g, edible portion)
| Water (%) | 22.5 | Iron (mg) | 3.0 |
| Food energy (cal) | 274 | Sodium (mg) | 1 |
| Protein (g) | 2.2 | Potassium (mg) | 648 |
| Fat (g) | 0.5 | Vitamin A (IU) | 50 |
| Carbohydrate (g, total) | 72.9 | Thiamine (mg) | 0.9 |
| Carbohydrate (g, fiber) | 2.3 | Riboflavin (mg) | 0.10 |
| Ash (g) | 1.9 | Niacin (mg) | 2.2 |
| Calcium (mg) | 59 | Ascorbic acid (mg) | 0 |
| Phosphorus (mg) | 63 |
Note: 1. Natural, domestic date; not stated but very likely the Deglet Noor variety.
Source: Watt and Merrill, 1963.
Table 9-24: Nutritional Composition of Palm Wine from Sap of Phoenix
reclinata
(per 100 g)
| Moisture (%) | 98.3 | Potassium (mg) | 157 |
| Ash (g) | 0.4 | Copper (mg) | 0.05 |
| Protein (g) | 0.2 | Zinc (mg) | 0.02 |
| Fat (g) | - | Manganese (mg) | trace |
| Fiber (g) | - | Phosphorus (mg) | 1.74 |
| Carbohydrate (g) | 1.1 | Thiamin (mg) | 0.01 |
| Energy value | 22 + 109 | Riboflavin (mg) | 0.01 |
| Calcium (mg) | 0.45 | Niacin (mg) | 0.5 |
| Magnesium (mg) | 5.12 | Vitamin C (mg) | 6.5 |
| Iron (mg) | 0.07 | Alcohol (% v/v) | 3.6 |
| Sodium (mg) | 5.85 |
Source: Cunningham and Wehmeyer, 1988.
Table 9-25: Nutritional Composition of Salak Palm Fruit, Salacca
zalacca
(per 100 g)
| Water (%) | 0 | Iron (mg) | 19.1 |
| Calories | 345 | Sodium (mg) | - |
| Protein (%) | 1.8 | Ascorbic Potassium (mg) | - |
| Fat (%) | 0.0 | Carotene (ug) | 0.00 |
| Carbohydrate (%) | 95.0 | Thiamine (mg) | 0.18 |
| Fiber (%) | - | Acid (mg) | 9.1 |
| Ash (% | 3.2 | Niacin (mg) | - |
| Calcium (mg) | 127.3 | Riboflavin (mg) | - |
| Phosphorus (mg) | 81.8 |
Source: Atchley, 1984.
