Table 2: Pulps and peels.

Foodstuff source of AOAPulp—Peel
mgGAE/gram

Pomegranate−23*35—
Delicious apple0.50−3.8Red
Mango0.47−8.0Red
Mango0.46−4.3Green
Granny Smith apple0.381.15Green
Apricot0.31−1.2
Chestnut0.3033—Skin
Black plum0.25−3.9
Pearl onion0.201.25
Eggplant0.18−1.6Rind
Peanut0.1227—Skin
Acorn squash0.120.60
Bose pear0.100.97
Red onion0.090.86Skin
Rhubarb0.08−1.5
Italian pepper0.070.43Green
Peach0.0650.23
Tangerine0.060.37Rind
Sweet potato0.0550.32
Garlic, raw0.050.31
Northwest pear0.0451.00Red
Parsnips0.030.27
Radish0.030.45Red
Red potato0.030.34

The pulp (or “membrane”) of pomegranate is not considered edible. Its high polyphenol content is not lost, however, since most pomegranates are crushed whole (with seeds) to recover the juice.