THE COMPOSITION OF SELECTED FRUITS
(ALL VALUES ARE PER 100g EDIBLE MATERIAL)
Commodity Water

(g)

Fiber

(g)

Starch

(g)

Sugar

(g)

Total

Acidity

(m-equiv.)

Ash

(g)

Fat

(g)

Protein

(g)

(N x 6.25)

Calories

(kcal)

Ascorbic

acid

(mg)

Carotene

(mg)

Thiamine

(mg)

Riboflavin

(mg)

Niacin

(mg)

Folic

acid

(pg)

Calcium

(mg)

Iron
(mg)
Apple 67-89 0.58-2.4 0.3-0.4 5.7-16.1 2.1-13.7 0.17-0.4 Tr-0.4 0.1-0.4 37-74 4-19 0.03-0.12 0.02-0.04 0.01-0.06 0.1-0.7 1-4 2-11 0.3-0.9
Apricot 83-91 0.46-2.1 0 6.7-10.4 8.4 0.5-0.7 Tr-0.5 0.5-1.3 28-70 6-100 0.04-1.8 0.01-0.04 0.03-0.07 0.5-1.05 1-4 8-47 0.4-1.2
Avocado 64-86 0.25-3.4 0 0.6-2.5 10.7 0.5-1.4 8.0-26.4 1.1-2.9 88-165 9-30 0.1-0.55 0.06-0.14 0.07-0.29 0.76-2.6 -- 8-32 0.3-1.2
Banana 58-80 0.3-3.4 3.0 15.1-22.4 2.9-9.1 0.6-1.8 Tr-0.4 1.1-2.7 77-116 0-31 0.04-0.66 0.02-0.06 0.02-0.08 0.4-0.8 10 7-22 0.4-1.6
Blackberry 82-86 3.9-7.3 0 6.1-6.4 2.5-8.4 0.46-0.56 Tr-1.6 1.2-1.3 30 20-36 0.1 0.03 0.04-0.07 0.4-0.64 12 63 0.8-3.8
Cherry 77-84 0.26-1.7 0 9.5-11.9 2.0-10.3 0.48-0.7 Tr-0.5 0.6-1.3 47-91 4-5 0.12-0.76 0.3-0.05 0.07 0.27-0.32 5-7 8-16 0.4-1.3
Cranberry 87-90 1.22-4.2 0 2.2-4.2 3.2-12.4 0.2 Tr-0.7 0.4-0.45 15 12 0.02 -- Tr 0.1 -- 15 1.1
Grape 72-88 0.3-0.9 0 11.5-17.6 3.5-9.0 0.26-0.53 Tr-1.4 0.4-1.4 60-95 3-11 Tr-0.05 0.04-0.05 0.02-0.11 0.2-0.3 6 11-42 0.3-1.0
Grapefruit 70-91 0.07-0.77 0 4.7-7.0 5.5-10.6 0.15-0.42 Tr-0.3 0.5-0.8 22-50 30-70 Tr-0.12 0.04-0.07 0.01-0.1 0.13-0.3 3 9-31 0.3-0.8
Guava 74-88 4.07-8.13 -- -- 7.7 0.23-0.84 Tr-1.31 0.1-1.5 39-58 34-600 0.01-1.25 0.04-0.09 0.04-0.11 0.26-1.6 -- 11-49 0.5-1.3
Lemon 85-94 0.8-5.2 0 2.2-3.2 8.5-24.2 0.3-0.54 Tr-0.8 0.6-0.9 15 50 0 0.02 Tr 0.1 7 107 0.35
Lime 86-92 0.05-0.2 -- 0.5 28.0 0.13-0.8 Tr-2.82 0.8 36 29-67 0-0.02 0.01-0.06 0.01-0.03 0.05-0.27 -- 5-17 0.3-1.4
Mango 74-90 0.2-6.9 -- 12.5-15.9 1.3-6.9 0.24-0.7 0.03-1.05 0.43-1.2 39-86 5-180 0.06-6.0 0.03-0.11 0.04-0.1 0.3-1.4 -- 5-12 0.2-1.0
Melon 92-97 0.23-1.0 0 4.2-11.1 6.1-7.5 0.3-0.6 Tr-0.2 0.5-1.0 21-48 24-100 0.08-2.0 0.01-0.06 0.02-0.03 0.3-0.63 6 8-27 0.2-0.6
Mulberry 81-85 1.5-1.7 0 8.1 6.0 0.28-0.9 Tr-1.4 1.3-1.5 36-74 -- -- -- -- -- -- 36-61 1.6-3.0
Olive 48-77 4.4-9.1 0 Tr -3.8 1.7 11-23 0.9-1.5 106 -- 0.15 Tr Tr -- 1 61 1.0
Orange 77-92 0.04-2.0 0 6.7-11.1 3.2-6.7 0.4-0.5 Tr-0.5 0.8-0.9 35-53 41-80 0.01-0.43 0.04-0.12 0.02-0.05 0.2-0.3 5 30-62 0.3-0.6
Papaya 85-94 0.5-2.7 2.5-3.5 5.9-11.1 -- 0.1-1.2 0.05-0.3 0.3-1.32 39 23-180 0.12-2.4 0.02-0.04 0.02-0.03 0.18-0.39 -- 12-28 0.5-2.2
Passion fruit 77-83 4.4-15.9 1.0-3.7 6.2-13.3 3.6 0.36-0.52 Tr 0.6-2.8 35-92 13-70 0-0.93 Tr-0.04 0.1-0.18 1.5-1.9 -- 10-16 1.0-1.1
Peach 77-90 0.3-1.4 0 5.6-10.7 4.8-6.1 0.3-0.7 Tr-0.5 0.3-0.9 37-61 9-76 0.3-16.4 0.02-0.03 0.03-0.06 0.3-1.0 1-18 2-63 0.2-1.2
Pear 78-90 0.9-2.9 0-Tr 8.9-11.3 2.2-3.6 0.25-0.39 Tr-0.4 0.2-0.7 36-81 2-13 Tr-0.05 0.02-0.12 0.02-0.04 0.2-0.52 2 7-29 0.2-0.8
Pineapple 77-91 0.27-1.2 0 9.7-12.1 3.8-7.0 0.2-0.42 Tr-0.31 0.36-0.5 46-57 18-165 0.01-0.12 0.08-0.12 0.02-0.06 0.1-0.59 3-8 12-32 0.3-0.6
Plum 81-91 0.4-2.5 0 6.2-16.3 2.5-13.3 0.3-0.6 Tr-0.6 0.5-0.9 38-75 3-99 0.1-0.9 0.02-0.05 0.03 0.3-0.5 2 3-39 0.4-1.7
Pomegranate 76-86 0.2-3.1 0 11.6-13.3 3.5-5.0 0.5-0.6 Tr-0.3 0.2-1.3 77 4-12 Tr 0.02-0.03 0.03-0.04 0.2 -- 3 0.7
Raspberry 81-83 1.36-7.4 0 5.6-7.9 6.1-15.9 0.47-0.65 Tr-1.6 0.5-1.5 25 12-33 0.01-0.08 0.01-0.03 0.03-0.1 0.4-0.78 1-14 8-41 0.4-1.2
Watermelon 92-95 0.1-0.6 0 6.0-9.2 -- 0.27 Tr-0.2 0.4-0.5 23-33 3-9 0.02-0.11 0.2 0.02-0.03 0.2 -- 5-6 0.2-0.4
Jujube 70-83 0.6 -- -- -- -- 0 1.8 63 Tr-500 Tr 0.2 0.04 0.9 -- 25 0.8
Persimmon 78-88 1.2 -- -- -- -- Tr 0.5 73 9-15 0.12-2.4 0.2 0.02 0.2 -- 10 0.4
Star apple 78-85 1.5 -- -- -- -- 2.0 1.0 82 3-15 Tr-0.01 0.03-0.08 0.03-0.05 0.3-0.6 -- 11-18 0.5-0.7

The ranges given in these tables are based on results drawn from many published sources. The wideness of the range in some cases is probably due in part to differences in the methods used as well as to variations in the materials. Information has been drawn from numerous research reports on individual commodities but the following general publications have provided the bulk of the data used.

McCance, R.H. and Widdowson, E.M., M.R.C. Special Report No. 297, H.M.S.O., London, 1960.
Platt, B.S., M.R.C. Special Report No. 302 H.M.S.O., London, 1962
Jacobs, M.B., Food and Food Products, vol. 2, Interscience, New York, 1951
Morris, T.N., Principles of Fruit Preservation, 3rd edn., Chapman & Hall, London, 1951
Asenjo, C.F. et al., Food Rearch, 17, 133 (1952)
Asenjo, C.F. and Muniz, A.I., Food Research 20, 97 (1955)
Fisher, K.H. and Dodds, M.L., Food Research 20, 247 (1955)
Munsell, H.E. et al., Food Research, 18, 391 (1953)
Mustard, M.J., Food Research 17, 31 (1952)
Navia, J.M. et al., Food Research 20, 97 (1955)
Navia, J.M. et al., Food Research 22, 131 (1957)
Peters, F.E. and Wills, P.A., Food Research 25, 211 (1960)
Simaan, F.S. et al., J. Sci. Food Agric., 15, 799 (1964)