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The starch and total sugar content of Mexican fruit and vegetables

Sánchez Castillo, C.P.; Dewey, P.J.; Finnie, S.; Solano, M.L.; James, W.P.

Archivos Latinoamericanos de Nutricion 47(2): 168-172

1997

ISSN/ISBN: 0004-0622
PMID: 9659434
Document Number: 478070
The starch and total sugar content of 20 types of fruit, 28 types of vegetable and 6 herbs, grown in Mexico, were analysed. Selection was based on dietary surveys to identify those foods most widely consumed. Starch was determined by an enzymatic method and total sugar was determined gravimetrically. Foods were grouped according to Southgate classification. Fruits contained little starch (0-4 g/100 g fresh weight (FW) except plantain which contained 31 g/100 g FW starch). Vegetables showed a higher starch concentration in tubers in the range 10-20 g/100 g FW starch. Legumes contained 0-5 g/100 g FW and the capsicum group the chilli poblano has 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.

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