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Food name Side stream Component group Component Value Unit Description Reference
Potato Potato peel Proximates Fat 1.5 g/kg DM Fermented. Ether extract. A review of different publications Fermented. A review of different publications
Tomatoes Tomato pomace Proximates Fat 18.96 g/kg Before turbopress stage of tomato processing for paste Chemical characterization of tomato pomace
Apple Apple juice Proximates Fat Tr g/100g Clear, ambient and chilled, from concentrate Department of Health UK, Nutrient analysis of fruit and vegetables, 2013
Poultry Offals Proximates Fat 15.78 g/100g Soft, guts. Inedbile fattened chicken slaughtering by-products Chemical characterization of tomato pomace
Grape Grape skins Proximates Fat 1.14 % DM White grape pomace skins, Morio Muscat Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Nuts, unspecified Nut hulls Proximates Fat 24.3 g/kg DM Almond Determining the optimal ratio of canola meal and high protein dried distillers grain protein in diets of high producing Holstein dairy cows
Sunflower Sunflower oil cake Proximates Fat 1.7 % DM Assessment of process control parameters in the biochemical methane potential of sunflower oil cake
Wheat Wheat Proximates Fat 29.4 g/kg DM Silage Determining the optimal ratio of canola meal and high protein dried distillers grain protein in diets of high producing Holstein dairy cows
Palm Palm empty fruit bunches Proximates Fat 22.2 % w/w DM Oil palm empty fruit bunches before hydrothermal pretreatment 4-Hydroxybenzoic acid from hydrothermal pretreatment of oil palm fruit bunches. Its origin and influence on biomass conversion
Milk Milk Proximates Fat 5.23 % Granadina goats, Spain Composition of goat and cow milk produced under similar conditions and analyzed by identical methodology
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