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Peach Mango: sweet potatoes, yellow tomatoes, ... Nutrition Data (Australia) [12] ... Average qty per serving Average qty per 100 g Energy 165 kJ (40 cal)
[5] [10] If the young tree is bearing for the first time, 200–300 fruits may be produced, whereas at maturity, 500 fruits per season are average. [5] At age 30 to 45 years in full maturity, each tree may yield as many as 3,000 fruits, with trees as old as 100 years still producing.
A dietitian explains the nutrition of tomatoes, including healthy recipes ... One cup of tomatoes has: 32 calories. 2 grams protein. ... and limit your intake to 4 ounces per day. Tomato soup ...
Tomato juice is the base for the cocktails Bloody Mary and Bloody Caesar, and the cocktail mixer Clamato. In the UK, tomato juice is commonly combined with Worcestershire sauce. In Germany, tomato juice is a base ingredient in the Mexikaner mixed shot. Chilled tomato juice was formerly popular as an appetizer at restaurants in the United States ...
Mango lassi is consumed throughout South Asia, prepared by mixing ripe mangoes or mango pulp with buttermilk and sugar. Ripe mangoes are also used to make curries. Aamras is a thick juice made of mangoes with sugar or milk and is consumed with chapatis or pooris. The pulp from ripe mangoes is also used to make jam called mangada.
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Dried mango has 20% of the daily value for Vitamin A and notable content of Vitamin B, D, and E. However, most of the Vitamin C in the mango is lost during the process of dehydration; it carries only 2% of the daily value. Minerals such as calcium, iron, and phosphorus can be found in dried mangoes.
The hybridization (biology) of tomato cultivars was introduced in 1945 to provide gardeners, chefs and food industries with high quality, disease resistant and flavorful tomatoes. [6] The hybrid plant Celebrity tomato was first produced in USA by Colen Wyatt who was a vegetable breeder in the late 20th century. [ 7 ]