Review Article
Bael (Aegle marmelos), an Underutilized Fruit with Enormous Potential to Be Developed as a Functional Food Product: A Review
Table 1
Nutritional component of Bael fruit per 100 g [
2,
4,
13,
14].
| | Component | Amount (%) |
| | Protein | 1.6-1.8 | | Carbohydrates | 31.8-34.5 | | Fats | 0.2-0.43 | | Fiber | 2.9-4.80 | | Ash | 2.63-2.83 | | Moisture | 61.0-64.2 | | pH | 4.95 | | Acidity | 0.30 |
| | Reducing sugar | 4.42 | | Nonreducing sugar | 9.93 |
| | Vitamins | mg/100 g | | Vitamin A | 55-56 | | Thiamine (vitamin B1) | 0.9-0.13 | | Riboflavin (vitamin B2) | 1000-1200 | | Niacin (vitamin B3) | 0.9-1.1 | | Vitamin C | 8.0-10.0 |
| | Minerals | mg/100 g | | Cupper (Cu) | 0.19-0.20 | | Zinc (Zn) | 0.28 | | Calcium (Ca) | 80.0-85.0 | | Phosphorus (P) | 50.0-51.6 | | Potassium (K) | 585-603 | | Magnesium (Mg) | 4.00 | | Iron (Fe) | 0.5-0.8 |
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