The starch and total sugar content of Mexican fruit and vegetables.
The starch and total sugar contents of 20 types of fruit, 28 types of vegetables and six different herbs, grown in Mexico, were analysed. The selection was based on dietary surveys to identify those foods most widely consumed. Starch was determined by an enzymatic method whilst total sugar was determined gravimetrically. The foods were grouped according to the Southgate classification. Fruits contained little starch (range 0-4 g/100 g fresh weight (FW) except in the case of the plantain (31 g/100 g FW starch), whereas vegetables showed a higher concentration with tubers in the range 10-20 g/100 g FW starch. Legumes contained 0-5 g/100 g FW; amongst the capsicum group the chilli poblano had the highest concentration at 1.3 g/100 g FW starch. The concentration of sugars in fruits ranged from 0.6 g/100 g FW to 21.1 g/100 g FW.
Sánchez Castillo
C P
CP
Instituto Nacional de la Nutrición Salvador Zubirán (INNSZ), Dpto. de Fisiología de la Nutrición, México.
Dewey
P J
PJ
Finnie
S
S
Solano
M L
ML
James
W P
WP
D002241:Carbohydrates / Q000032:analysis*; D005638:Fruit / Q000737:chemistry*; D019684:Magnoliopsida / Q000737:chemistry; D008800:Mexico; D013213:Starch / Q000032:analysis*; D014675:Vegetables / Q000737:chemistry*
D002241:Carbohydrates; D013213:Starch