CHEMICAL-ANALYSIS OF THE EMBLIC (PHYLLANTHUS-EMBLICA L) AND ITS POTENTIAL AS A FOOD SOURCE

The edible fruit tissue of the emblic (Phyllanthus emblica L.), a member of the Euphorbiaceae, contained about three times as much protein and 160 times as much ascorbic acid as apples (Malus pumila Mill.). The fruits also contained considerably higher concentrations of most minerals and amino acids than apples. Glutamic acid, proline, aspartic acid, alanine and lysine constituted 29.6, 14.6, 8.1, 5.4 and 5.3%, respectively, of the total amino acids. The concentration of each amino acid, except cystine, was much higher than in apples. The emblic is therefore highly nutritious, and could be an important dietary source of vitamin C, minerals and amino acids.