Search results
Results From The WOW.Com Content Network
This is reinforced by the widespread consumption of “pickled green” and “fried green tomatoes” and the consumption of high-tomatine tomatoes (a variant of L. esculentum var. cerasiforme, better known as the "cherry tomato", indigenous to Peru) with very high tomatine content (in the range of 500–5000 μg/kg of dry weight). [25]
Degrees Brix (symbol °Bx) is a measure of the dissolved solids in a liquid, based on its specific gravity, and is commonly used to measure dissolved sugar content of a solution. [1] One degree Brix is 1 gram of sucrose in 100 grams of solution and represents the strength of the solution as percentage by mass .
It differs from tomato sauce or tomato paste in consistency and content; tomato purée generally lacks the additives common to a complete tomato sauce and does not have the thickness of paste. [4] The standard consistency of tomato puree is more than or equal to 7% but less than 24% natural total soluble solids. [5]
To maximize the fiber content, eat the peel as well as the flesh: one baked potato with skin has a total of 14 grams of fiber—6 grams more than without one. ... Tomatoes. Not only do tomatoes ...
But, typically, tomato soup is a simple healthy meal or side dish that uses canned tomatoes as the base. While the soup has lycopene, vitamin A and vitamin C, the dish may also be high in sodium.
Breeders have turned to wild tomato species as a source of alleles to introduce beneficial traits into modern varieties. For example, wild relatives may possess higher amounts of fruit solids (associated with greater sugar content), or resistance to diseases such as to the early blight pathogen Alternaria solani. However, this tactic has ...
Tomato-based foods contain some of the highest amounts of lycopene. For instance, a ½ cup of tomato puree has over 27,000 micrograms of lycopene, while a cup of canned tomato juice contains ...
Of these salts, monosodium glutamate was the most soluble and palatable, as well as the easiest to crystallize. [44] Ikeda called his product "monosodium glutamate" and submitted a patent to produce MSG; [45] the Suzuki brothers began commercial production of MSG in 1909 using the term Ajinomoto ("essence of taste"). [35] [40] [46]