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| Food name | Side stream | Component group | Component | Value | Unit | Description | Reference |
|---|---|---|---|---|---|---|---|
| Melon | Watermelon plant | Proximates | Water | 90.84 | g/100g | 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. Erroneous data for ash metal content corrected after consultation with authors. | ECN Phyllis 2 |
| Wheat | Wheat | Proximates | Water | 60.5 | g/100g | Whole crop. Dough cultivar Gonen | ECN Phyllis 2 |
| Orange | Orange peel | Proximates | Water | 77.67 | g/100g | Orange | NOSHAN |
| Olive | Olive kernels | Proximates | Water | 8.76 | g/100g | Fraction > 1mm. Cl calculated from ash (assuming Cl in biomass/Cl in ash = 3, like ID 1764); ash sintering starts at 750°C, fully fused at 900°C | ECN Phyllis 2 |
| Grape | Grape peels | Proximates | Water | 60.9 | g/100g | Analysis of the characteristics of the residues of the wine production chain finalized to their industrial and energy recovery | |
| Olive | Olive husk | Proximates | Water | 0 | g/100g | Extractives 8.1%; compositions and heating values of char and pyrolysis oil in ID = 2264 and 2265 | ECN Phyllis 2 |
| Hop | Hops | Proximates | Water | 12.86 | g/100g | NOSHAN | |
| Olive | Orujillo | Proximates | Water | 7.6 | g/100g | Wood matter from pressed oil stone | ECN Phyllis 2 |
| Tomatoes | Tomato peel | Proximates | Water | 5.4 | g/100g | Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery | |
| Olive | Olive residue | Proximates | Water | 7.5 | g/100g | Oily refuse from olive processing | ECN Phyllis 2 |