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Food name Side stream Component group Component Value Unit Description Reference
Fruit and vegetables, unspecified Pectin residue Proximates Glycine 5.42 g/16g N Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Potato Potato pulp Proximates Glycine 3.59 g/16g N Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Sugar beet Sugar beet pulp Proximates Glycine 4.39 g/16g N Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Wheat Wheat Proximates Glycine 4.17 g/16g N Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Barley Barley Proximates Glycine 4.19 g/16g N Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Olive Olive cake, dried Proximates Glycine 66.4 g AA-N/kg total N Dried, two-stage dried Chemical composition and nutrients availability for goats and sheep of two-stage olive cake and olive leaves
Olive Olive leaves Proximates Glycine 63 g AA-N/kg total N Chemical composition and nutrients availability for goats and sheep of two-stage olive cake and olive leaves
Animal by-products, unspecified Blood Proximates Glycine 4.25 % protein Poultry, coagulated. Inedbile fattened chicken slaughtering by-products Chemical characterization of tomato pomace
Poultry Feathers Proximates Glycine 6.77 % protein Wet. Inedbile fattened chicken slaughtering by-products Chemical characterization of tomato pomace
Poultry Offals Proximates Glycine 7.08 % protein Soft, guts. Inedbile fattened chicken slaughtering by-products Chemical characterization of tomato pomace
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