Vangueria madagascariensis Fruit Tree: Nutritional, Phytochemical, Pharmacological, and Primary Health Care Applications as Herbal Medicine
Table 2
Fatty acids and amino acid composition of fruit pulp of V. madagascariensis compared with nutritional values of Mangifera indica and Ziziphus mauritiana and the recommended dietary allowance (RDA).
Chemical composition
Value
Ziziphus mauritiana
Mangifera indica
Recommended dietary allowance (RDA)
Amino acids (g/100 g)
Arginine
1.1 ± 0.6
0.7
0.02
—
Aspartic acid
1.5 ± 0.7
1.3
0.04
—
Glutamic acid
1.9 ± 0.6
1.3
0.06
—
Glycine
0.8 ± 0.1
0.3
0.02
—
Histidine
0.7 ± 0.6
0.1
0.01
10
Isoleucine
0.82 ± 0.5
0.3
0.02
20
Leucine
1.6 ± 0.6
0.5
0.03
39
Lysine
0.8 ± 0.4
0.3
0.04
30
Methionine + cysteine
0.21 ± 0.1
0.1
0.01
15
Phenylalanine + tyrosine
1.3 ± 0.6
0.3
0.02
25
Serine
0.7 ± 0.4
0.3
0.02
—
Threonine
0.74 ± 0.4
0.3
0.02
15
Valine
1.0 ± 0.5
0.4
0.03
26
Fatty acids (mg/kg)
Acetic acid
0.12
—
—
—
Butyric acid
0.12
—
—
—
Decanoic acid
0.08
—
—
—
Dodecanoic acid
0.30
0.05
0.02–0.5
—
Heptanoic acid
1.70
—
0.04–0.2
—
Hexadecanoic acid
5.19
4.0
2.2–14.6
—
Hexanoic acid
1.80
—
—
—
Octanoic acid
1.95
—
—
—
Octadecanoic acid
0.69
2.2
1.6–3.4
—
Pentadecanoic acid
0.61
—
0.02–0.04
—
Pentanoic acid
0.01
—
—
—
Undecanoic acid
0.04
—
—
—
Tetradecanoic acid
4.50
0.1
0.1–1.1
—
(Z)-9-Octadecenoic acid
0.06
—
—
—
Sources: Pino et al. [9]; Mariod et al. [15]; FAO/WHO/UNU [38]; Institute of Medicine [39]; Sena et al. [40]; Bally [41]; Vilela et al. [42]; Deshpande et al. [43].
