strawberries
apricot
pineapple
apple
avocado
banana
cherimoya
citrus-fruits
dates
durian
grapes
guava
cherries
kiwi
cucumber
mango
mangostan
melon
olives
papaya
granadilla
peach
prunes
rambutan
tamarinde
tomatoes
figs

fish
egg-yolk
nuts
etc

1000 g = 1 mg = 0.001 g

 

Tomatoes, 300 g.** 

 

 

5 g.  protein  (8% proteinquality)

1 g.  fat  (27 mg LNA)

13 g. carbs

 

4 mg. vitamin E activity

3 mg. total carotenoids

220 mg. vitamin C

280 g.  vitamin B1

175 g.  vitamin B2

3 mg. vitamin B3

2 mg. vitamin B5

500 g.  vitamin B6

80 g.  folic acid (vitamin B9)

   96  g.  vitamin K

 

26 mg. calcium

41 mg. magnesium

54 mg. phosphorus

2 mg. iron

504  g. zinc

726 mg. potassium

181  g. copper

393  g. manganese

345  g. boron

   12  g.  nickel

   96  g.  fluoride

   15  g.  chromium

5  g. aluminium

8  g. silicon

3  g. selenium

 

 

 

** Souci, Fachmann, Kraut; Food Composition And Nutrition Tabels

Medpharm Scientific Publishers Stuttgart

 

 

   

 

Tomatoes

 

 

 

Don't eat tomatoes that are (partly) green, because these are unripe, containing the toxin tomatin. This toxin naturally prevents animals (and us) from consuming unripe tomatoes because only ripe tomatoes contain seeds ready for seeding. (if the seeds are not chewed on, they survive digestion in our digestive tract, leaving our body with the feces)

Even if red on the outside, tomatoes may still be partially green inside, which means that they are not ready for consumption.

So, wait till the tomato is deep red and soft.

 

 

 

 

2005 Copyright Artists Cooperative Groove Union U.A.

 



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