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Food name Side stream Component group Component Value Unit Description Reference
Nuts, unspecified Nut shells Inorganics Phosphorus pentoxide (P2O5) 4.5 % ash Almond. Extractive matter (alcohol/benzene 1/1) 2.7%; cellulose etc. extractive-free ECN Phyllis 2
Sugar beet Sugar beet Inorganics Phosphorus pentoxide (P2O5) 5.2 % ash ECN Phyllis 2
Courgette Courgette plant Inorganics Phosphorus pentoxide (P2O5) 8.18 % ash ECN Phyllis 2
Tomatoes Tomato plant Inorganics Phosphorus pentoxide (P2O5) 2.5 % ash C,H and N determined according to UNE-CEN/TS 15104:2008 EX. S according to ASTM D4239-08, Cl according to ASTM E776-87. Erroneous data for ash metal content corrected after consultation with authors. ECN Phyllis 2
Coffee Coffee husk Inorganics Phosphorus pentoxide (P2O5) 3.4 % ash Parchment ECN Phyllis 2
Olive Olive Inorganics Phosphorus pentoxide (P2O5) 7.56 % ash Ash type: grinding, 60 mesh, 14 hours at 575 degC. Ash fusion temperatures according to ASTM D-1857 ECN Phyllis 2
Nuts, unspecified Nut hulls Inorganics Phosphorus pentoxide (P2O5) 7.93 % ash Almond, shells (hulls) ECN Phyllis 2
Olive Olive residue Inorganics Phosphorus pentoxide (P2O5) 3.7 % ash Orujillo, produced and collected in Andalusia, Spain, sample 1 ECN Phyllis 2
Nuts, unspecified Nut hulls Inorganics Phosphorus pentoxide (P2O5) 5.5 % ash Almond, shells (hulls). Ash type: grinding, 60 mesh, 14 hours at 575 degC. Ash fusion temperatures according to ASTM D-1857 ECN Phyllis 2
Coffee Coffee husk Inorganics Phosphorus pentoxide (P2O5) 3.7 % ash ECN Phyllis 2
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