Vegetable (state: s)

Material type: Food

Exergy values

Method	Minimum / kJ/kg	Mean / kJ/kg	Maximum / kJ/kg
heating values: Huang et al (2016) HHV	18572.1	18572.1	18572.1
heating values: Song et al (2012) HHV	17608.4	17608.4	17608.4
heating values: Zhang et al (2016) HHV	17833.2	17833.2	17833.2
ultimate: Hongliang et al (2017)	15302.5	15302.5	15302.5
ultimate: Shieh & Fan (1982)	13454.7	13454.7	13454.7
ultimate: Song et al (2012)	14534.2	14534.2	14534.2
ultimate: Stepanov (1995)	13026.5	13026.5	13026.5

Composition

No substance composition data.

Proximate analysis

Component	Wt %
VM	70.68
FC	10.25
A	19.07

Reference: (Zhou, et al., 2014)

Ultimate analysis

Component	Wt %
Ash	19.07
C	36.39
O	36.74
H	4.44
N	2.88
S	0.47
Cl	0.00

Reference: (Zhou, et al., 2014)

Heating values

Heating value	kJ/kg
HHV	16818.0
LHV	None

Reference: (Zhou, et al., 2014)