Food
| Food name | Side stream | Component group | Component | Value | Unit | Description | Reference |
|---|---|---|---|---|---|---|---|
| Tomatoes | Tomato skin | Inorganics | Hydrogen | 7.28 | % d.b. | NOSHAN | |
| Tomatoes | Tomato skin | Proximates | Histidine | 0.52 | mg/g dry matter | NOSHAN | |
| Tomatoes | Tomato skin | Waste compounds | Heating value, low | 20.55 | MJ/kg d.b. | NOSHAN | |
| Tomatoes | Tomato skin | Waste compounds | Heating value, high | 22.22 | MJ/kg d.b. | NOSHAN | |
| Tomatoes | Tomato skin | Inorganics | Gold | <0.1 | ppm d.b. | NOSHAN | |
| Tomatoes | Tomato skin | Proximates | Glycine | 0.98 | mg/g dry matter | NOSHAN | |
| Tomatoes | Tomato skin | Proximates | Glutamic acid/Glutamine | 8.67 | mg/g dry matter | NOSHAN | |
| Tomatoes | Tomato skin | Proximates | Glutamic acid | 3.56 | % D AA | NOSHAN | |
| Tomatoes | Tomato skin | Proximates | Glucose | 6 | Covalent-bound pectin fraction (Na2CO3 fraction) (GC/MS) | NOSHAN | |
| Tomatoes | Tomato skin | Proximates | Glucose | 7 | Non covalent-bound pectin fraction (CDTA fraction) (GC/MS) | NOSHAN |