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Journal of Food Technology
Year: 2007  |  Volume: 5  |  Issue: 2  |  Page No.: 105 - 108

Nutritive Value and Mineral Content of Different Varieties of Citrus Fruits

D.E. Okwu and I.N. Emenike    

Abstract: The mineral and nutrient composition of five varieties of Citrus species: sweet orange (Citrus sinensis), tangerine (Citrus reticulata), lemon (Citrus limonum), lime (Citrus aurantifolia) and grape (Citrus grandis) were determined. The research showed that these citrus fruits contained crude protein (10.94-17.06%), crude fiber (5.84-7.10%), carbohydrate (70.86-77.10%), moisture (4.28-5.70%), crude lipid (0.64-1.24%), ash (4.40-7.80%) and food energy content was (347.04-363 g cal 1) of fresh fruits. The most important minerals detected in the fruits include calcium (2.0-3.20%), phosphorus (0.24-0.41%), potassium (0.28-1.0%), magnesium (0.49-0.61%) and sodium (0.28-0.36%). These nutrients are indispensable for the good condition of our health. This study justifies the use of citrus fruits as food and drug in herbal medicine in Southeastern Nigeria.

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