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tomato


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The fruit of Lycopersicon esculentum, introduced into England as an ornamental plant in 1596. One medium-sized tomato or six cherry tomatoes (85 g) is a good source of vitamin C; provides 1.3 g of dietary fibre; supplies 13 kcal (54 kJ). A 100‐mL portion of tomato juice is a rich source of vitamin C; a source of vitamin A (as carotene); provides 3 g of dietary fibre; supplies 12 kcal (50 kJ).

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


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