Muhammad Arshad Rehman Reg # 2006- ag-1220
Assignment topic:
Common oil seeds and their composition
- Sunflower seeds
- Corn seeds
- Coconut seeds
- Cotton seeds
- Palm seeds
- Soya seeds
- Canola seeds
- Olive seeds
- Almond seeds
Sunflower seeds
Confection Kernel Nutrient Composition
Sunflower kernels have a healthy image among consumers. The healthy image is well deserved. A good source of several key nutrients such as dietary fiber, vitamin E, folate and zinc, sunflower kernels add nutrition as well as a pleasant nutty crunch to food products.
Nutrient Composition per 1 oz. (28.35 grams)
Nutrient / Amount(1) / %DV(2)
Calories / 168 / --
Protein (grams) / 6 / 12%
Fat (grams) / 14.5 / 24%
Saturated fat (grams) / 2 / 10%
Monounsaturated fat (grams) / 2.3 / --
Polyunsaturated fat (grams) / 9.7 / --
Carbohydrate (grams) / 6.5 / 2.1%
Fiber (grams) / 3 / 12%
Calcium (milligrams) / 25 / 2.3%
Iron (milligrams) / 1.2 / 6.4%
Magnesium (milligrams) / 36 / 9%
Phosphorus (milligrams) / 323 / 32%
Potassium (milligrams) / 137 / 4%
Sodium (milligrams) / 116 / 4.7%
Zinc (milligrams) / 1.5 / 10%
Copper (milligrams) / 0.5 / 25%
Manganese (milligrams) / 0.59 / --(3)
Selenium (milligrams) / 22 / 31%
Vitamin C (milligrams) / 0.3 / 0.5%
Thiamin (milligrams) / 0.091 / 6%
Riboflavin (milligrams) / 0.079 / 5%
Niacin (milligrams) / 1.171 / 6%
Pantothenic Acid (milligrams) / 1.968 / 20%
Vitamin B6 (milligrams) / 0.225 / 11%
Folate (micrograms) / 66 / 17%
Vitamin B12 (micrograms) / 0 / 0%
Vitamin A (IU) / 3 / 0%
Vitamin E (mg_ATE) / 11.3 / 84%(4)
Corn seeds
Maize known as corn by most English-speakers, is a cereal grain domesticated in Mesoamerica and subsequently spread throughout the American continents. After European contact with the Americas in the late 15th and early 16th century, maize spread to the rest of the world.
Maize is the most widely grown crop in the Americas (332 million tonnes annually in the United States alone). Hybrid maize, due to its high grain yield as a result of heterosis ("hybrid vigor"), is preferred by farmers over conventional varieties. While some maize varieties grow up to 7 metres (23 ft) tall,[1] most commercially grown maize has been bred for a standardized height of 2.5 metres (8 ft). Sweet corn is usually shorter than field-corn varieties.
Sweetcorn (seeds only)Nutritional value per 100g (3.5 oz)
Energy 90 kcal 360 kJ
Carbohydrates / 19 g
- Sugars 3.2 g
- Dietary fiber 2.7 g
Fat / 1.2 g
Protein / 3.2 g
Vitamin A equiv. 10 μg / 1%
Thiamine (Vit. B1)0.2 mg / 15%
Niacin (Vit. B3)1.7 mg / 11%
Folate (Vit. B9) 46 μg / 12%
Vitamin C7 mg / 12%
Iron0.5 mg / 4%
Magnesium37 mg / 10%
Potassium270 mg / 6%
Corn kernels
Coconut seeds
The Coconut Palm (Cocos nucifera) is a member of the Family Arecaceae (palm family). It is the only species in the genusCocos, and is a large palm, growing to 30 m tall, with pinnateleaves 4–6 m long, pinnae 60–90cm long; old leaves break away cleanly leaving the trunk smooth. The term coconut refers to the seed of the coconut palm. An alternate spelling is cocoanut.The coconut has spread across much of the tropics, probably aided in many cases by seafaring people. The fruit is light and buoyant and presumably spread significant distances by marine currents. Fruits collected from the sea as far north as Norway have been found to be viable (and subsequently germinated under the right conditions). In the Hawaiian Islands, the coconut is regarded as a Polynesian introduction, first brought to the islands by early Polynesian voyagers from their homelands in the South Pacific. They are now almost ubiquitous between 26°N and 26°S.
The flowers of the coconut palm are polygamomonoecious, with both male and female flowers in the same inflorescence. Flowering occurs continuously, with female flowers producing seeds. Coconut palms are believed to be largely cross-pollinated, although some dwarf varieties are self-pollinating. Coconuts also come with a liquid that is clear like water but sweet. The "Nut" of the coconut is edible and is in the shape of a ball or is on the inside sides of the coconut.
Coconut, meat, rawNutritional value per 100g (3.5 oz)
Energy 350 kcal 1480 kJ
Carbohydrates / 15.23 g
- Sugars 6.23 g
- Dietary fiber9.0 g
Fat / 33.49 g
- saturated29.70 g
- monounsaturated1.43 g
- polyunsaturated0.37 g
Protein / 3.3 g
Thiamine (Vit. B1)0.066 mg / 5%
Riboflavin (Vit. B2)0.02 mg / 1%
Niacin (Vit. B3)0.54 mg / 4%
Pantothenic acid (B5) 0.300 mg / 6%
Vitamin B60.054 mg / 4%
Folate (Vit. B9) 26 μg / 7%
Vitamin C3.3 mg / 6%
Calcium14 mg / 1%
Iron2.43 mg / 19%
Magnesium32 mg / 9%
Phosphorus113 mg / 16%
Potassium356 mg / 8%
Zinc1.1 mg / 11%
Cotton seeds
Cotton is a natural fibre of vegetable origin, like linen, jute or hemp. Mostly composed of cellulose (a carbohydrate plant substance) and formed by twisted, ribbon-like shaped fibres, cotton is the fruit of a shrubby plant commonly referred to as the "cotton plant". The cotton plant, a variety of plants of the genus Gossypium, belongs to the Malvacae family, which comprises approximately 1,500 species, also including the baobab tree, the bombax or the mallow. The plant, growing up to 10 metres high in the wild, has been domesticated to range between 1 to 2 metres under commercial cultivation in order to facilitate picking. Either herbaceous or ligneous, it thrives in dry tropical and subtropical areas. Whereas by nature the plant is a perennial tree (lasting about 10 years), under extensive cultivation it is mostly grown as an annual shrub. The cotton flower has five large petals (showy, white, white-creamy, or even rose in colour), which soon fall off, leaving capsules, or "cotton bolls", having a thick and rigid external layer. The capsule bursts open upon maturity, revealing the seeds and masses of white/creamy and downy fibres. Cotton fibres of the Gossypium hirsutum species range from about 2 to 3 centimetres in length, whereas Gossypium barbadense cotton produces long-staple fibres up to 5 centimetres length. Their surface is finely indented, and they become kinked together and interlocked. The cotton plant is almost exclusively cultivated for its oleaginous seeds and for the seminal fibres growing from them (i.e. cotton, strictly speaking). In ordinary usage, the term "cotton" also makes reference to fibres that are made into fabric wires suitable for use in the textile industry.
Cottonseed composition
Whole seed / Oilmeal (deoiled and partially peeled) / Oilcake expeller (partially peeled) / HullDry matter (%) / 92 / 90 / 93 / 92
Proteins (%) MS / 22 (19-25) / 42 (35-53) / 40 (28-49) / 5 (3-7)
Rough cellulose (%) MS / 28 (23-37) / 18 (11-23) / 15 (11-23) / 53 (49-62)
Fatty matter (%) MS / 20 (10-28) / 3 (0,4-6) / 7 (4-11) / 3 (0,6-5)
Ashes (%) MS / 4 / 7 / 7 / 3
Calcium (%) MS / 0,2 / 0,3 / 0,2 / 0,15
Phosphorus (%) MS / 0,6 / 1,3 / 1,2 / 0,19
Almond seeds
The Almond is a species of tree of the genus Prunus, belonging to the subfamily Prunoideae of the family Rosaceae and native to the Middle East. Within Prunus, it is classified in the subgenus Amygdalus, distinguished from the other subgenera by the corrugated seed shell.
Almond is also the name of the edible and widely cultivated seed of this tree. Although popularly referred to as a nut, the almond seed or fruit is botanically not a true nut, but the seed of a drupe (a botanic name for a type of fruit).
Almond, nut, rawNutritional value per 100g (3.5 oz)
Energy 580 kcal 2420 kJ
Carbohydrates / 20 g
- Sugars 5 g
- Dietary fibre12 g
Fat / 51 g
- saturated4 g
- monounsaturated32 g
- polyunsaturated12 g
Protein / 22 g
Thiamine (Vit. B1)0.24 mg / 18%
Riboflavin (Vit. B2)0.8 mg / 53%
Niacin (Vit. B3)4 mg / 27%
Pantothenic acid (B5) 0.3 mg / 6%
Vitamin B60.13 mg / 10%
Folate (Vit. B9) 29 μg / 7%
Vitamin C0.0 mg / 0%
Calcium248 mg / 25%
Iron4 mg / 32%
Magnesium275 mg / 74%
Phosphorus474 mg / 68%
Potassium728 mg / 15%
Zinc3 mg / 30%
Olive seeds
Olive is a fruit in which oil is obtained The wild olive tree originated in Asia Minor and spread from there as far as southern Africa, Australia, Japan and China.[1] It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps.
Olive oilNutritional value per 100g (3.5 oz)
Energy 890 kcal 3700 kJ
Carbohydrates / 0g
Fat / 100g
- saturated14g
- monounsaturated73g
- polyunsaturated11g
- omega-3 fat <1.5g
- omega-6 fat 3.5-21g
Protein / 0g
Vitamin E14 mg / 93%
Vitamin K62 μg / 59%
Peanut seeds
The peanut, or groundnut (Arachis hypogaea), is a species in the legumefamily (Fabaceae) native to South America, Mexico and Central America. [1] It is an annualherbaceous plant growing to 30 to 50cm (1 to 1.5 ft) tall. The leaves are opposite, pinnate with four leaflets (two opposite pairs; no terminal leaflet), each leaflet 1 to 7cm (⅜ to 2¾ in) long and 1 to 3cm (⅜ to 1 inch) broad. The flowers are a typical peaflower in shape, 2 to 4cm (¾ to 1½ in) across, yellow with reddish veining. After pollination, the fruit develops into a legume 3 to 7cm (1 to 2 in) long, containing 1 to 4 seeds, which forces its way underground to mature.
The plant's name derives from a combination of the morphemespea and nut, causing some confusion as to the nature of the fruit. In the botanical sense the fruit of the peanut plant is a fibrous, indehiscent legume and not a nut. The word pea describes the edible seeds of many other legumes in the Fabaceae family, and in that sense, a peanut is a kind of pea. Although a peanut is not a true nut, in the culinary arts peanuts are utilized similarly to nuts
Peanut, valencia, rawNutritional value per 100g (3.5 oz)
Energy 570 kcal 2390 kJ
Carbohydrates / 21 g
- Sugars 0.0 g
- Dietary fiber9 g
Fat / 48 g
- saturated7 g
- monounsaturated24 g
- polyunsaturated16 g
Protein / 25 g
Thiamine (Vit. B1)0.6 mg / 46%
Riboflavin (Vit. B2)0.3 mg / 20%
Niacin (Vit. B3)12.9 mg / 86%
Pantothenic acid (B5) 1.8 mg / 36%
Vitamin B60.3 mg / 23%
Folate (Vit. B9) 246 μg / 62%
Vitamin C0.0 mg / 0%
Calcium62 mg / 6%
Iron2 mg / 16%
Magnesium184 mg / 50%
Phosphorus336 mg / 48%
Potassium332 mg / 7%
Zinc3.3 mg / 33%
Canola seed composition
Digestibility Coefficients
%
Unprocessed Processed
Protein Energy Protein Energy
Frozencanola
(swine) Bell,
1984
20% frozen 20 34 66 60
45% frozen12 32 62 61
Canola screenings 57.08 51.51 68.16 61.53
(steers)
Pylot, 1999
Soya bean seeds
The soybean is a species of legume native to East Asia. The plant is classed as an oilseed rather than a pulse. It is an annual plant that has been used in China for 5,000 years as a food and a component of drugs. Soy contains significant amounts of all the essential amino acids for humans, and so is a good source of protein. Soybeans are the primary ingredient in many processed foods, including dairy product substitutes. The plant is sometimes referred to as greater bean or edamame, though the latter is more commonly used in English when referring to a specific dish.
The English word soy is derived from the Japanese pronunciation of the Japanese word for Soya sauce; soya comes from the Dutch adaptation of the same word.
Soybeans are an important source of vegetable oil and protein world wide. Soy products are the main ingredients in many meat and dairy substitutes. They are also used to make soy sauce, and the oil is used in many industrial applications. The main producers of soy are the United States, Brazil, Argentina, China and India. The beans contain significant amounts of alpha-linolenic acid, omega-6 fatty acid, and the isoflavonesgenistein and daidzein.
Soybean, mature seeds, rawNutritional value per 100g (3.5 oz)
Energy 450 kcal 1870 kJ
Carbohydrates / 30.16 g
- Sugars 7.33 g
- Dietary fiber9.3 g
Fat / 19.94 g
- saturated2.884 g
- monounsaturated4.404 g
- polyunsaturated11.255 g
Protein / 36.49 g
Water / 8.54 g
Vitamin A equiv. 1 μg / 0%
Vitamin B60.377 mg / 29%
Vitamin B120 μg / 0%
Vitamin C6.0 mg / 10%
Vitamin K47 μg / 45%
Calcium277 mg / 28%
Iron15.70 mg / 126%
Magnesium280 mg / 76%
Phosphorus704 mg / 101%
Potassium1797 mg / 38%
Sodium2 mg / 0%
Zinc4.89 mg / 49%