0 |
ALKALOIDS |
Root Bark | 1000.0 |
30000.0 |
1.41 |
*
|
|
35
|
35
|
TANNIN |
Stem Bark | 100000.0 |
250000.0 |
1.38 |
*
|
|
0 |
WAX |
Pericarp | -- |
8000.0 |
1.0 |
ANON. 1948-1976. The Wealth of India raw materials. Publications and Information Directorate, CSIR, New Delhi. 11 volumes.
|
|
8
|
8
|
PUNICIC-ACID |
Seed | 26395.0 |
147100.0 |
1.0 |
*
|
|
8
|
8
|
ESTRONE |
Seed | 4.0 |
17.0 |
1.0 |
*
|
|
35
|
35
|
TANNIN |
Pericarp | 104000.0 |
336000.0 |
1.0 |
*
|
|
35
|
35
|
TANNIN |
Root Bark | 20000.0 |
280000.0 |
0.85 |
*
|
|
15
|
15
|
FIBER |
Fruit | 2000.0 |
232000.0 |
0.85 |
*
|
|
11
|
11
|
PANTOTHENIC-ACID |
Fruit | 6.0 |
31.0 |
0.82 |
USDA's Ag Handbook 8 and sequelae)
|
|
0 |
CARBOHYDRATES |
Fruit | 162000.0 |
927000.0 |
0.77 |
*
|
|
15
|
15
|
FIBER |
Seed | -- |
224000.0 |
0.7 |
ANON. 1948-1976. The Wealth of India raw materials. Publications and Information Directorate, CSIR, New Delhi. 11 volumes.
|
|
0 |
WATER |
Seed | -- |
350000.0 |
0.47 |
ANON. 1948-1976. The Wealth of India raw materials. Publications and Information Directorate, CSIR, New Delhi. 11 volumes.
|
|
7
|
7
|
GLUCOSE |
Fruit | 50000.0 |
110000.0 |
0.27 |
*
|
|
47
|
47
|
BETA-SITOSTEROL |
Fruit | 16.0 |
800.0 |
0.26 |
Spiller, G. A. 1996 (Spiller, G. A. Ed. 1996. CRC Handbook of Lipids in Human Nutrition. CRC Press. Boca Raton, FL. 233 pp.)
|
|
0 |
WATER |
Fruit | 780000.0 |
823220.0 |
0.23 |
*
|
|
14
|
14
|
POTASSIUM |
Fruit | 1330.0 |
18950.0 |
0.09 |
*
|
|
35
|
35
|
TANNIN |
Leaf | -- |
110000.0 |
-0.01 |
ANON. 1948-1976. The Wealth of India raw materials. Publications and Information Directorate, CSIR, New Delhi. 11 volumes.
|
|
4
|
4
|
PHOSPHORUS |
Fruit | 80.0 |
3182.0 |
-0.01 |
*
|
|
0 |
INVERT-SUGARS |
Fruit | 80000.0 |
200000.0 |
-0.01 |
Hansel, R., Keller, K., Rimpler, H., and Schneider, G. eds. 1992. Hager's Handbuch der Pharmazeutischen Praxis, Drogen (A-D), 1209 pp., 1993 (E-O), 970 pp., 1994 (P-Z), 1196 pp. Springer-Verlag, Berlin.
|
|
2
|
2
|
PHYTOSTEROLS |
Fruit | 170.0 |
892.0 |
-0.07 |
USDA's Ag Handbook 8 and sequelae)
|
|