Exploration of Foods and Foodomics

Component	%
MUFAs	60–80
Water	50–70
Saturated fatty acids	12–20
Fat	18–35
Total sugar	18
Reducing sugar	2–6
PUFAs	5–18
Minerals	1–5
Potassium	0.5–3.4
Dietary fiber	1–3
Proteins	1–3
Cellulose	1.5–2
Hydrocarbons	0.8–1
Polyphenols	0.5–0.8
Tocopherols	0.3–0.8
Phosphorous	0.02–0.25
Calcium	0.02–0.20
Sodium	0.01–0.20
Sulphur	0.01–0.13

Declarations

Author contributions

MN: Data curation, Writing—original draft. VYW: Validation, Writing—review & editing. IB: Conceptualization, Validation, Writing—review & editing. All authors read and approved the final version of the manuscript.

Conflicts of interest

No potential conflicts of interest were reported by the authors.

Ethical approval

Not applicable.

Consent to participate

Not applicable.

Consent to publication

Not applicable.

Availability of data and materials

Not applicable.

Funding

Not applicable.

Copyright

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