Nutritional Composition and Phytochemical, Antioxidative, and Antifungal Activities of Pergularia tomentosa L.

Table 1

Nutritional values of different organs of Pergularia tomentosa. DW: dry weight of plant. Cal: calorie. The values are the mean of three determinations ± standard error.

Parameters	Roots	Stems	Leaves	Fruits
Moisture (%)	11.12 ± 0.56	13.02 ± 0.47	15.31 ± 0.79	23.1 ± 0.85
Ash (%)	6.72 ± 0.75	8.55 ± 0.42	19.44 ± 0.51	15.73 ± 0.68
Protein (%)	3.67 ± 0.13	5.14 ± 0.2	5.72 ± 0.26	6.89 ± 0.33
Lipids (%)	2.51 ± 0.25	3.53 ± 0.18	4.63 ± 0.19	5.46 ± 0.26
Carbohydrates (%)	76.58 ± 0.52	70.62 ± 0.38	55.82 ± 0.71	49.93 ± 0.49
Total energy (kcal/100 g)	343.59 ± 0.3	334.81 ± 0.25	287.83 ± 0.39	276.42 ± 0.36
pH	7.23 ± 0.13	6.41 ± 0.09	7.86 ± 0.07	6.47 ± 0.23
Titratable acidity (% citric acid)	0.031 ± 0.004	0.127 ± 0.02	0.029 ± 0.006	0.08 ± 0.007
Total sugars (g DW/L)	20.35 ± 0.15	22.12 ± 0.09	15.37 ± 0.11	19.98 ± 0.12
Reducing sugars (g DW/L)	1.56 ± 0.13	0.74 ± 0.12	0.27 ± 0.07	1.55 ± 0.09