Spinach (state: s)

Material type: Food

Exergy values

Method	Minimum / kJ/kg	Mean / kJ/kg	Maximum / kJ/kg
heating values: Huang et al (2016) HHV	22002.9	22002.9	22002.9
heating values: Song et al (2012) HHV	21281.3	21281.3	21281.3
heating values: Zhang et al (2016) HHV	21481.5	21481.5	21481.5
ultimate: Hongliang et al (2017)	17313.8	17313.8	17313.8
ultimate: Shieh & Fan (1982)	15961.1	15961.1	15961.1
ultimate: Song et al (2012)	16941.0	16941.0	16941.0
ultimate: Stepanov (1995)	15466.3	15466.3	15466.3

Composition

No substance composition data.

Proximate analysis

Component	Wt %
VM	65.26
FC	18.77
A	15.97

Reference: (Eboh, et al., 2016)

Ultimate analysis

Component	Wt %
Ash	15.97
C	39.99
O	36.92
H	5.45
N	1.32
S	0.36
Cl	0.00

Reference: (Eboh, et al., 2016)

Heating values

Heating value	kJ/kg
HHV	20326.0
LHV	None

Reference: (Eboh, et al., 2016)