Preliminary Studies of Chemical and Physical Properties of Two Varieties of Avocado Seeds Grown in Chile

Table 1

Nutritional composition of SH and SNC versus bibliographic values [1, 3, 20, 23].

Variety	Component (g/100 g sample fresh)
	Moisture	Protein	Lipid	Ash	Carbohydrates	Fiber
SNC	58.70 ± 0.20	0.60 ± 0.20^b	1.32 ± 0.61^b	1.10 ± 0.01^b	33.51 ± 1.51	4.92 ± 2.71
SH	57.61 ± 3.61	1.91 ± 0.0^a	2.02 ± 0.31^a	1.52 ± 0.02^a	32.04 ± 1.72	5.01 ± 0.21
SH [23]	54.45 + 2.33	2.19 ± 0.16	14.74 ± 0.32	1.29 ± 0.03	27.33	—
SH [1]	55.76 + 4.34	2.19 ± 0.38	1.39 ± 0.54	0.70 ± 0.14	39.96	—
SF [1]	52.69 + 1.49	2.22 ± 0.46	1.52 ± 0.83	0.83 ± 0.21	42.85	—
SH [3]	4.08 + 0.8	4.75 ± 0.01	4.38 ± 0.8	2.2 ± 0.14	79.10 ± 0.8	6.39 ± 0.50
SF [20]	56.04 + 2.58	1.95 ± 0.16	1.87 ± 0.31	1.87 ± 0.24	33.17 ± 1.37	5.10 ± 0.11

The data are expressed as the mean ± standard deviation (). Different letters indicate significant differences () between samples SH and SNC. Samples without significant differences are not indicated with letters. SH = avocado seed Hass; SNC = avocado seed “Negra de la Cruz” variety; SF = avocado seed Fuerte variety. Calculated by difference; dry sample.