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Food name Side stream Component group Component Value Unit Description Reference
Tomatoes Tomato pomace Proximates Fat 18.96 g/kg Before turbopress stage of tomato processing for paste Chemical characterization of tomato pomace
Potato Potato pulp Proximates Fat 5.0-21.1 g/kg DM Ether extract. A review of different publications A review of the utility of potato by-products as a feed resource for smallholder pig production
Potato Potato pulp Proximates Fat 6.1-13 g/kg DM Ensiled. Ether extract. A review of different publications A review of the utility of potato by-products as a feed resource for smallholder pig production
Potato Potato pulp, dried Proximates Fat 1.4 g/kg DM Ether extract. A review of different publications A review of the utility of potato by-products as a feed resource for smallholder pig production
Sunflower Sunflower oil cake Proximates Fat 1.7 % DM Assessment of process control parameters in the biochemical methane potential of sunflower oil cake
Apple Apple juice Proximates Fat Tr g/100g Clear, ambient and chilled, from concentrate Department of Health UK, Nutrient analysis of fruit and vegetables, 2013
Palm Palm empty fruit bunches Proximates Fat 22.2 % w/w DM Oil palm empty fruit bunches before hydrothermal pretreatment 4-Hydroxybenzoic acid from hydrothermal pretreatment of oil palm fruit bunches. Its origin and influence on biomass conversion
Poultry Offals Proximates Fat 15.78 g/100g Soft, guts. Inedbile fattened chicken slaughtering by-products Chemical characterization of tomato pomace
Beef Soft offal Proximates Fat 58.1 % of total solids Biogas from cattle slaughterhouse waste: Energy recovery towards an energy self-sufficient industry in Ireland
Grape Grape skins Proximates Fat 1.14 % DM White grape pomace skins, Morio Muscat Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
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