## 3 Chemical Composition of Seeds, Peel, and Leaves  
The chemical composition of avocado byproducts can vary depending on the part of the fruit, processing method and variety [35]. Table 1 shows the chemical composition of the residues from different varieties of avocado. The key components typically studied are protein, moisture, lipids, and ash, and the main ones are fiber and carbohydrates [11]. \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multirow{2}{*}{\
\begin{tabular}{c} **Avocado** \\ **Reside** \\ \end{tabular} } & \multirow{2}{*}{**Variety**} & \multicolumn{6}{c}{**Component (g/100 g Sample)**} \\ \cline{3-8}  & & **Moisture** & **Protein** & **Fats** & **Carohydrates** & **Ash** & **Fiber** & **Reference** \\ \hline \multirow{8}{*}{
\begin{tabular}{c} Seed \\ \end{tabular} } & Negra de la & \multirow{2}{*}{\(58.70\pm 0.20\) a} & \multirow{2}{*}{\(0.60\pm 0.20\) a} & \multirow{2}{*}{\(1.32\pm 0.61\) a} & \multirow{2}{*}{\(33.51\pm 1.51\) a} & \multirow{2}{*}{\(1.10\pm 0.01\) a} & \multirow{2}{*}{\(4.92\pm 2.71\) a} & \multirow{2}{*}{[36]} \\  & [PERSON] & & & & & & \\ \cline{2-8}  & [PERSON] & \(57.61\pm 3.61\) a & \multirow{2}{*}{\(1.91\pm 0.0\) a} & \multirow{2}{*}{\(2.02\pm 0.31\) a} & \multirow{2}{*}{\(32.04\pm 1.72\) a} & \multirow{2}{*}{\(1.52\pm 0.02\) a} & \multirow{2}{*}{\(5.01\pm 0.21\) a} & \multirow{2}{*}{[37]} \\  & [PERSON] & \(13.27\pm 0.01\) b & \(19.94\pm 1.40\) b & \(15.73\pm 1.19\) b & \(48.21\pm 4.12\) b & \(0.84\pm 0.02\) b & 4.10 \(\pm\) 0.16 b & [37] \\ \cline{2-8}  & [PERSON] & \multirow{2}{*}{NR} & \multirow{2}{*}{\(3.4\pm 0.01\) b} & \multirow{2}{*}{\(3.2\pm 0.01\) b} & \multirow{2}{*}{\(67.5\pm 0.01\) b} & \multirow{2}{*}{\(1.6\pm 0.01\) b} & \multirow{2}{*}{\(21.6\pm 0.01\) b} & \multirow{2}{*}{[38]} \\  & & NR & \(3.09\pm 0.14\) b & \(2.64\pm 0.0\) b & \(0.33\pm 0.00\) b & \(80.12\pm 0.15\) b & \(3.82\pm 0.00\) b & 2.87 \(\pm\) 0.00 b & [39] \\ \cline{2-8}  & NR & \(8.6\pm 0.14\) b & \(23.0\pm 2.80\) b & \(14.1\pm 0.18\) b & \(44.7\pm 4.80\) b & \(2.4\pm 0.70\) b & \(7.1\pm 1.23\) b & [40] \\ \cline{2-8}  & [PERSON] & \multirow{2}{*}{\(60.51\pm 0.80\) b} & \multirow{2}{*}{\(0.20\pm 0.09\) b} & \multirow{2}{*}{\(2.09\pm 0.07\) b} & \multirow{2}{*}{\(35.27\) b} & \multirow{2}{*}{\(1.93\pm 0.12\) b} & \multirow{2}{*}{\(3.08\pm 0.13\) b} & \multirow{2}{*}{[41]} \\  & red & & & & & & \\ \cline{2-8}  & [PERSON] & \(54.45\pm 2.33\) a & \(2.19\pm 0.16\) a & \(14.7\pm 0.32\) a & NR & \(1.29\pm 0.03\) a & NR & [42] \\ \cline{2-8}  & NR & \(9.92\pm 0.01\) b & \(17.94\pm 1.40\) b & \(16.54\pm 2.10\) b & \(48.11\pm 4.13\) b & \(2.40\pm 0.19\) b & 3.10 \(\pm\) 0.18 b & [43] \\ \cline{2-8}  & NR & \(67.2\pm 0.6\) b & \(9.6\pm 1.6\) b & \(3.9\pm 0.3\) b & NR & \(2.3\pm 0.4\) b & \(10.7\pm 2.8\) b & [44] \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Chemical composition of byproducts from different varieties of avocado. Different letters indicate dry or fresh sample; a = fresh sample, b = dry sample. NR = not reported. There are several factors including climate, precipitation, and region that may impact the development of the fruit and therefore, the chemical content of the avocadoes [4]. Therefore, significant differences can be found between authors, even when it is the same variety of avocados. Similarly, different fractions of proximate components can vary depending on the byproduct referenced. For the AS, the main components are carbohydrates which can be found ranging from 32.04 to 80.12%, followed by fiber contents ranging from 2.87 to 21.6%, fats extending from 0.33 to 16.54%, and proteins that can fluctuate from 0.20 to 23.0%, along with other valuable proximate components found in AS such as ash and moisture, ranging from 0.84 to 3.82% and 8.6 to 67.2%, respectively.