THE STARCH AND TOTAL SUGAR CONTENT OF MEXICAN FRUIT AND VEGETABLES

The starch and total sugar contents of 20 types of fruit, 28 types of vegetables and six different herbs, grown in Mexico, were analysed. Th e selection was based on dietary surveys to identify those foods most widely consumed. Starch was determined by an enzymatic method whilst t otal sugar was determined gravimetrically. The foods were grouped acco rding to the Southgate classification. Fruits contained little starch (range 0-4 g/100 g fresh weight (FW) except in the case of the plantai n (31 g/100 g FW starch), ,whereas vegetables showed a higher concentr ation with tubers in the range 10-20 g/100 g FW starch. Legumes contai ned 0-5 g/100 g FW; amongst the capsicum group the chilli poblano had the highest concentration at 1.3 g/100 g FW starch. The concentration of sugars in fruits ranged from 0.6 g/100 g FW to 21.1 g/100 g FW.