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Food name Side stream Component group Component Value Unit Description Reference
Cabbage Cabbage leaves Proximates Sugar, non-reducing 15.6 % DM basis Brassica oleracea C. Utilization of fruit and vegetable wastes, FAO
Melon Watermelon, peels Proximates Sugar, non-reducing 15.8 % DM basis Citrullus lanatus Utilization of fruit and vegetable wastes, FAO
Lemon Sweet lemon pulp Proximates Sugar, non-reducing 47.8 % DM basis Citrus limetta Utilization of fruit and vegetable wastes, FAO
Lemon Sweet lemon pulp Proximates Sugar, non-reducing 47.8 % DM basis Citrus limetta, without skin Utilization of fruit and vegetable wastes, FAO
Carrot Carrot pulp Proximates Sugar, non-reducing 58.1 % DM basis Daucus carota Utilization of fruit and vegetable wastes, FAO
Sugar beet Sugar beet leaves Proximates Sugar, non-reducing 23.4 % DM basis Beta vulgaris Utilization of fruit and vegetable wastes, FAO
Banana Banana peel Proximates Sugar, non-reducing 7.9 % DM basis Musa acuminata Utilization of fruit and vegetable wastes, FAO
Cauliflower Cauliflower leaves Proximates Sugar, non-reducing 15 % DM basis Brassica oleracea B. Utilization of fruit and vegetable wastes, FAO
Melon Muskmelon, peels Proximates Sugar, non-reducing 17.7 % DM basis Cucumis melo Utilization of fruit and vegetable wastes, FAO
Grape Grape skins Proximates Sugar, netural 0.78 Soluble dietary fiber (% DM) White grape pomace skins, Melot Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
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