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Food name Side stream Component group Component Value Unit Description Reference
Olive Olive husk Inorganics Chlorine 1357.8 mg/kg Ash type: 815°C ECN Phyllis 2
Nuts, unspecified Nut hulls Inorganics Chlorine 300 mg/kg Almond, shells (hulls) ECN Phyllis 2
Cabbage Abyssinian cabbage Inorganics Chlorine 3796.6 mg/kg Ash type: 550°C. Fluid ash fusion temperature above 1400°C ECN Phyllis 2
Cacao/cocoa Cacao Inorganics Chlorine 125.6 mg/kg Ash type: ISO 1171 (815 degC) ECN Phyllis 2
Pepper Pepper plant Inorganics Chlorine 1496.7 mg/kg 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 ECN Phyllis 2
Olive Olive Inorganics Chlorine 700 mg/kg ECN Phyllis 2
Nuts, unspecified Nut hulls Inorganics Chlorine 800 mg/kg Almond ECN Phyllis 2
Olive Olive residue Inorganics Chlorine 2989.4 mg/kg Orujillo, produced and collected in Andalusia, Spain, sample 2 ECN Phyllis 2
Olive Olive flesh Inorganics Chlorine 1284 mg/kg Ash type: 550 degC. Same data in: Energy & Fuels 19 (2005) 825-832 ECN Phyllis 2
Olive Olive residue Inorganics Chlorine 368.7 mg/kg Leached. Ash composition from Arvelakis et al., Biomass and Bioenergy 22 (2002) 55-69. ECN Phyllis 2
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