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Green variety of plum introduced into England in the early 18th century by Sir William Gage. A 200‐g portion (four raw gages weighed without stones) is a source of iron and vitamin C; contains 500 mg of potassium and 4–5 g of dietary fibre; supplies 100 kcal (420 kJ).

Subjects: Medicine and Health — Cookery, Food, and Drink.

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