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Food name Side stream Component group Component Value Unit Description Reference
Brewer's yeast/grains, unspecified Brewing cake Inorganics Chromium 0.84 ppm d.b. NOSHAN
Tomatoes Tomato skin Inorganics Chromium 0.47 ppm d.b. NOSHAN
Sugar beet Sugar beet leaves Inorganics Chromium 3.5 ppm Beta vulgaris Utilization of fruit and vegetable wastes, FAO
Poultry Feathers Proximates Cistine 1.02 % protein Wet. Inedbile fattened chicken slaughtering by-products Chemical characterization of tomato pomace
Poultry Offals Proximates Cistine 1.73 % protein Soft, guts. Inedbile fattened chicken slaughtering by-products Chemical characterization of tomato pomace
Poultry Offals Proximates Cistine 1.86 % protein Various. Inedbile fattened chicken slaughtering by-products Chemical characterization of tomato pomace
Animal by-products, unspecified Blood Proximates Cistine 2.17 % protein Poultry, coagulated. Inedbile fattened chicken slaughtering by-products Chemical characterization of tomato pomace
Grain, unspecified Oil extracted from distillers dried grains with soluble Phytosterols Citrostadienol 0.31 mg/g Composition and oxidative stability of crude oil extracts of corn gem and distillers grains
Nuts, unspecified Nut shells Inorganics Cloride 1 % ash Almond. Fluid ash fusion temperature above 1400°C ECN Phyllis 2
Olive Olive residue Inorganics Cloride 1.43 % ash Cakes from olive oil production. Ash type: 550degC. Cl and O-content from S.Arvelakis et.al. Proc. 5th Eur. Conf. on Industrial Furnaces and Boilers, Vol.2,p.163-172. See also ID 1968, 1969 and 1970. Slightly different ash composition reported in Biomass and Bioenergy 22 (2002) 55-69. ECN Phyllis 2
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