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| Food name | Side stream | Component group | Component | Value | Unit | Description | Reference |
|---|---|---|---|---|---|---|---|
| Coconut | Coconut pith | Proximates | Pectin | 7 | % DM | ECN Phyllis 2 | |
| Coconut | Coconut fibre | Proximates | Pectin | 4 | % DM | ECN Phyllis 2 | |
| Coconut | Coconut husk | Proximates | Pectin | 1.6 | % DM | ECN Phyllis 2 | |
| Coconut | Coconut husk | Proximates | Pectin | 5.4 | % DM | ECN Phyllis 2 | |
| Tomatoes | Tomato pomace | Proximates | Pectin | 15.25 | g/kg | Pulper stage of tomato processing for paste. Espressed g galacturonic acid | Chemical characterization of tomato pomace |
| Apple | Apple pomace | Proximates | Pectin | 2 | % | Wet | Handbook of poultry feed from waste: processing and use |
| Apple | Apple cake | Undesirable components | Patulin | <0.05 | µg/kg | NOSHAN | |
| Olive | Olive pomace | Undesirable components | Patulin | 9967 | µg/kg | NOSHAN | |
| Cabbage | Cabbage | Undesirable components | Patulin | <0.05 | µg/kg | NOSHAN | |
| Tomatoes | Tomato skin | Undesirable components | Patulin | <0.05 | µg/kg | NOSHAN |