|
Item No. |
Commodity and description |
Calories |
Protein |
Fat |
Notes |
|
|
(No. per 100 gm.) |
(Percent) |
Extraction rate |
Can apply to other extraction rates |
|||
|
Percent |
||||||
|
FRUITS |
||||||
|
|
BANANAS AND PLANTAINS, FRESH |
|||||
|
117 |
Bananas (Musa sapientum) |
67 |
0.9 |
0.3 |
Edible raw when ripe; can apply in all areas |
|
|
118 |
Plantains (Musa paradisiaca) |
75 |
0.8 |
0.3 |
Require cooking; can apply in producing areas |
|
|
119 |
Both, unspecified (Musa spp.) |
71 |
0.8 |
0.3 |
Can apply in producing areas |
|
|
|
CITRUS, FRESH |
|||||
|
120 |
Grapefruit (Citrus grandis) |
25 |
0.4 |
0.1 |
|
|
|
121 |
Lemons (C. limonia) |
25 |
0.5 |
0.3 |
|
|
|
122 |
Limes (C. aurantifolia) |
16 |
0.3 |
0.1 |
Juice only |
|
|
123 |
Oranges (C. sinensis) |
32 |
0.6 |
0.1 |
|
|
|
124 |
Oranges, Mandarin type (C. nobilis) |
31 |
0.6 |
0.2 |
|
|
|
|
OTHER FRUITS, FRESH |
|||||
|
125 |
Apples (Malus sylvestris) |
49 |
0.3 |
0.3 |
|
|
|
126 |
Apricots (Prunus armeniaca) |
47 |
0.8 |
0.2 |
|
|
|
127 |
Avocados (Persea spp.), all types. |
110 |
1.2 |
10.9 |
|
|
|
128 |
Low fat types |
66 |
0.9 |
5.6 |
|
|
|
129 |
High fat types |
157 |
1.3 |
16.4 |
|
|
|
|
Berries: |
|
|
|
|
|
|
130 |
Blackberries (Rubus spp.) |
57 |
1.2 |
1 |
|
|
|
131 |
Blueberries (Vaccinium spp.) |
56 |
0.7 |
0.7 |
|
|
|
132 |
Cranberries (Oxycoccus macrocarpus) |
48 |
0.4 |
0.7 |
|
|
|
133 |
Currants (Ribes spp.) |
56 |
1.4 |
0.4 |
|
|
|
134 |
Gooseberries (Ribes spp.) |
42 |
1 |
0.4 |
|
|
|
135 |
Raspberries (Rubus spp.) |
66 |
1.3 |
1.3 |
|
|
|
136 |
Strawberries (Fragaria spp.) |
35 |
0.8 |
0.5 |
|
|
|
137 |
All, unspecified |
49 |
1 |
0.7 |
|
|
|
138 |
Breadfruit, jackfruit, monkey fruit (Artocarpus spp.) |
46 |
0.6 |
0.2 |
|
|
|
139 |
Cherimoya, custard apple, sweetsop (Annona cherimola, A. reticulata. A. squamosa) |
57 |
1.1 |
0.3 |
|
|
|
140 |
Cherries (Prunus spp.) |
54 |
1 |
0.4 |
|
|
|
141 |
Figs (Ficus carica) |
64 |
1.2 |
0.4 |
|
|
|
142 |
Grapes (Vitis spp.) |
62 |
0.7 |
0.4 |
|
|
|
143 |
Guavas (Psidium spp.) |
54 |
0.8 |
0.3 |
|
|
|
144 |
Mangoes (Mangifera indica) |
40 |
0.4 |
0.1 |
|
|
|
|
Melons: |
|
|
|
|
|
|
145 |
Muskmelons (Cucumis melo) |
14 |
0.4 |
0.1 |
|
|
|
146 |
Watermelons (Citrullus vulgaris) |
13 |
0.3 |
0.1 |
|
|
|
147 |
Both, unspecified |
14 |
0.3 |
0.1 |
|
|
|
148 |
Papayas (Carica papaya) |
26 |
0.4 |
0.1 |
|
|
|
149 |
Passion fruit or granadillo (Passiflora spp.) |
23 |
0.2 |
(0) |
Juice only |
|
|
150 |
Peaches (Amygdalus persica) |
41 |
0.7 |
0.2 |
|
|
|
151 |
Pears (Pyrus communis) |
50 |
0.4 |
0.3 |
|
|
|
152 |
Persimmons, Japanese (Diospyros kaki) |
58 |
0.6 |
0.2 |
|
|
|
153 |
Pineapples (Ananas sativus) |
30 |
0.3 |
0.1 |
|
|
|
154 |
Plums (Prunus spp.) |
60 |
0.8 |
0.2 |
|
|
|
155 |
Pomegranates (Punica granatum) |
32 |
0.3 |
0.1 |
|
|
|
156 |
Quinces (Cydonia oblonga) |
45 |
0.5 |
0.2 |
|
|
|
157 |
Sapodilla or sapote (Achras sapota) |
69 |
0.5 |
0.8 |
|
|
|
158 |
Sapote or marmalade plum (Calocarpum mammosum) |
85 |
1 |
0.4 |
|
|
|
159 |
Soursop (Annona muricata) |
47 |
0.5 |
0.3 |
|
|
|
|
UNSPECIFIED (group figures)5 |
Other than citrus fruits, bananas, and plantains |
||||
|
160 |
Temperate areas |
46 |
0.5 |
0.3 |
|
|
|
161 |
Subtropical areas |
50 |
0.6 |
0.7 |
|
|
|
162 |
Tropical areas |
41 |
0.5 |
0.7 |
|
|
|
163 |
All regions, edible portion only |
59 |
0.7 |
0.7 |
|
|
|
|
FRUITS, CANNED |
|||||
|
164 |
General (excluding sugar) |
36 |
0.5 |
0.2 |
Applies to net weight of canned fruit |
|
|
165 |
Orange juice, unsweetened |
49 |
0.6 |
0.1 |
|
|
|
166 |
Grapefruit juice, unsweetened |
37 |
0.5 |
0.2 |
|
|
|
|
FRUITS, DRIED |
|||||
|
167 |
Figs, dates, prunes, raisins, jujubes |
249 |
2.8 |
0.7 |
|
|
|
168 |
Apples, apricots, peaches, pears |
281 |
3 |
0.6 |
|
|
|
169 |
All, unspecified |
268 |
3 |
0.7 |
|
|
|
|
OLIVES |
|||||
|
170 |
Processed (green) |
106 |
1 |
11 |
Ordinary cure |
|
|
171 |
Greek process (ripe) |
244 |
1.5 |
24 |
Heavy brine |
|
5 Group figures are unsatisfactory because the proportions of the different kinds vary widely within areas and the fruits are dissimilar in many respects (for example, compare apples, avocados and watermelons). Thus, group figures should be applied only to quantities of unspecified kinds, i.e., the residual supply, after making separate estimates for the principal kinds.
For purposes of this classification, temperate areas are considered as those in which citrus fruits are grown little it at all; generally, the areas having an average winter temperature (January, northern hemisphere; July, southern hemisphere) below 10°C. Subtropical areas are ones in which citrus fruits and figs are more plentiful, generally having a corresponding winter temperature between 10°C. and 16°C. Tropical areas are those having higher than 16°C. average winter temperature.
Fruits assigned the highest percentage in developing the weighted averages for these areas are, with approximate percentages:
Temperate - apples, 40%; pears, 18%; peaches, 12%; plums, 10%.
Subtropical - apples, 20%; fresh figs, 12%; peaches, 10%-; mangoes, 8%; pineapples. 8%.
Tropical - watermelons. 19%; papayas, 19%; pineapples, 11%; breadfruit, jackfruit, monkey fruit, 10%.
