Biochemical characteristics of the different edible parts of Adansonia Digitata
| Percentages | Pulp fruit | Leaf | Seed |
|---|---|---|---|
| Humidity (%) | 8.5 | 8.6 | 8.5 |
| Protein (%) | 3.11 | 0.12 | 1.39 |
| Fat (%) | 0.6 | 1.4 | 20.3 |
| Fiber (%) | 6.2 | 4.2 | 3.6 |
| Total sugars (%) | 82.4 | 75.3 | 66.5 |
| Energy value (kcal/100 g) | 347.3 | 313.9 | 454.6 |
| Percentages | Pulp fruit | Leaf | Seed |
|---|---|---|---|
| Humidity (%) | 8.5 | 8.6 | 8.5 |
| Protein (%) | 3.11 | 0.12 | 1.39 |
| Fat (%) | 0.6 | 1.4 | 20.3 |
| Fiber (%) | 6.2 | 4.2 | 3.6 |
| Total sugars (%) | 82.4 | 75.3 | 66.5 |
| Energy value (kcal/100 g) | 347.3 | 313.9 | 454.6 |
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