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Food name Side stream Component group Component Value Unit Description Reference
Tomatoes Tomato pomace Proximates Sugar, soluble 35.35 g/kg Before turbostage stage of tomato processing for paste. Espressed as g glucose Chemical characterization of tomato pomace
Tomatoes Tomato pomace Proximates Sugar, soluble 28.42 g/kg After turbostage stage of tomato processing for paste. Espressed as g glucose Chemical characterization of tomato pomace
Tomatoes Tomato pomace Proximates Sugar, soluble 26.22 g/kg Pulper stage of tomato processing for paste. Espressed as g glucose Chemical characterization of tomato pomace
Tomatoes Tomato Proximates Sugar, soluble 36-38 % Cull Utilization of fruit and vegetable wastes, FAO
Grape Grape skins Proximates Sugar, soluble 1.34 % DM White grape pomace skins, Melot Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Grape Grape skins Proximates Sugar, soluble 55.77 % DM White grape pomace skins, Muller Thurgau Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Grape Grape skins Proximates Sugar, soluble 1.38 % DM White grape pomace skins, Pinot Noir Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Canola Canola meal Proximates Sugar, simple 2.9 g/kg DM Average of analysed values Chemical and nutritivie characteristics of canola meal from Canadian processing facilities
Cauliflower Cauliflower leaves Proximates Sugar, reducing 3.6 % DM basis Brassica oleracea B. Utilization of fruit and vegetable wastes, FAO
Melon Muskmelon, peels Proximates Sugar, reducing 6.8 % DM basis Cucumis melo Utilization of fruit and vegetable wastes, FAO
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