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The machine cuts the whole vine and uses sensors to separate ripe tomatoes from the rest of ... Red tomatoes, raw; Nutritional value per 100 g (3.5 oz) Energy: 74 kJ ...
[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.
Mamey sapote Conservation status Least Concern (IUCN 3.1) Scientific classification Kingdom: Plantae Clade: Tracheophytes Clade: Angiosperms Clade: Eudicots Clade: Asterids Order: Ericales Family: Sapotaceae Genus: Pouteria Species: P. sapota Binomial name Pouteria sapota (Jacq.) H. E. Moore & Stearn Synonyms See text Sapote, mamey, raw Nutritional value per 100 g (3.5 oz) Energy 520 kJ (120 ...
A dietitian explains the nutrition of tomatoes, including healthy recipes ... Opt for a low-sodium tomato juice to avoid overdoing it on the salt, and limit your intake to 4 ounces per day. Tomato ...
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.
The pulp also contains glucose, fructose, sucrose, inositol, citric acid, and succinic acid. [3] However, only limited nutritional information is available for lúcuma powder, indicating moderate content of protein and iron , each providing 14% of the Daily Value in a 100-g (3.5 oz) serving, which supplies 420 Calories .
Nutrition Data (Australia) [12] Servings per package: 1 Serving size: 250 ml Average qty per serving Average qty per 100 g Energy 165 kJ (40 cal) 66 kJ (16 cal) Protein 2.4 g 1.0 g Fat - Total Nil Nil - Saturated Nil Nil Carbohydrate - Total 6.3 g 2.5 g - Sugars 6.3 g 2.5 g Sodium 660 mg 263 mg Vitamin A 325 μg (40%)^ 130 μg Vitamin C
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 ]