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Food name Side stream Component group Component Value Unit Description Reference
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
Grape Grape skins Proximates Sugar, soluble 77.53 % DM White grape pomace skins, Morio Muscat Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Tomatoes Tomato pomace Proximates Sugar, soluble 30.25 g/kg Finisher stage of tomato processing for paste. Espressed as g glucose Chemical characterization of tomato pomace
Grape Grape skins Proximates Sugar, soluble 1.71 % DM White grape pomace skins, Cabernet Sauvignon Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Pineapple Pineapple waste Proximates Sugar, soluble 40-75 % DM Raw 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
Tomatoes Tomato Proximates Sugar, soluble 36-38 % Cull Utilization of fruit and vegetable wastes, FAO
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
Sugar beet Sugar beet leaves Proximates Sugar, reducing 1.5 % DM basis Beta vulgaris Utilization of fruit and vegetable wastes, FAO
Banana Banana peel Proximates Sugar, reducing 5.9 % DM basis Musa acuminata Utilization of fruit and vegetable wastes, FAO
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