The quince pulp has the following characteristics: pH (3.43),
total soluble solids (14.22°Brix), acidity (1.25%), carbohydrate (13.38 g/100
g), reducing sugar (5.15 g/100 g), non-reducing sugar (4.61 g/100 g), moisture
(84.27 g/100 g), ash (0.62 g/100 g), fat (0.24 g/100 g), protein (0.49 g/100
g), fiber (1.65 g/100 g) ...
Parts used: Fruit, seeds.
Useful components: Proteins, carbohydrate, calcium,
phosphorous, potassium, water, iron, sodium and vitamins A, B1, B2 and C.
The fruit contains tannins including
catechin and epicatechin and has a very high concentration of vitamin C. Quince
is also a good source of calcium, iron, potassium, magnesium and copper. With a very low calorie density, quince can be enjoyed as part of a
healthy eating plan.
Availability of Quince fruit, Quince Seed, Quince Jam & Quince Jelly
Mail to : Jammu and Kashmir Medicinal Plants Introduction Centre
POB 667 GPO Srinagar SGR JK 190001
Ph: 01933-223705 (BSNL)