Table 1. The average nutritional content of the raw fruit (flesh and peel) for 100g of the fresh fruit as percentage on wet basis

From

Study on Nutritional Composition on Firmness of Two Gherkin (Cucumis sativus L.) Varieties (Ajax & Vlasset) on Brine Fermentation

T.G.G. Uthpala, R.A.U.J. Marapana

American Journal of Food Science and Technology. 2017, 5(2), 61-63 doi:10.12691/ajfst-5-2-5