Improve Chi for an appetising meal

Whether you eat to live or live to eat, you'll find the experience much more enjoyable in a dining room that conforms to the principles of Vaastu and Feng Shui. When the energy flow is favourable, the flow of conversation improves, and you, your family and your guests will have an appetising meal without even realising how much the arrangement and decor of your dining room is contributing to your sense of satisfaction. In most modern houses and apartments, there is no separate dining room. So you only have a dining alcove to create the same feeling of a dining room. Since this room represents the heart of the house, it should be located at the centre of the house. It should ideally be laid out between the living room and the kitchen for good luck. Here are some more suggestions for ensuring your dining space has a favourable energy flow:

A round table symbolises heaven's blessings; a square means the blessing of earth; an octagonal table symbolises the gathering of heaven and earth with all their children. The circle, the square, and the octagon, as they have no place for the head of the table, show humbleness, compassion and love. The rectangle and the oval, on the other hand, are hierarchical, formal and less friendly. A big round table implies no number; it is the best for a large happy family. If the apartment is in a multi-storeyed building, try to ensure that the dining room is not located directly under the bathroom or kitchen of the floor above. The dining room is associated with the element Earth, so yellow and earthy tones would be most effective. Rooms with one wall shared with a toilet should not be used as a dining area. The seat of the main breadwinner, in particular, should have its back firmly against the supporting wall.

Recipe corner

Ingredients

Fusilli pasta 100g

Olive oil 50g

Tomatoes whole 2 nos

Garlic chopped 10g

Brocolli 100g

Fresh Mozzarella cheese 50g

Grated parmesan cheese 20g

Breadcrumbs dried 25g

Parsley chopped 10g

Thyme chopped 5g

Garlic powder 5g

Kashmiri chilli 1 no

Salt n Pepper

To prepare the pasta,

Heat olive oil in a pan.

Add chopped garlic and saute.

Add the broccoli, fusilli, mozzarella cheese and toss.

Add the tomatoes, parmesan cheese and garlic breadcrumbs.

Check the seasoning.

Toss once more and put in the plate

Garnish with fried Kashmiri chilli.

Serve piping hot.

Virus found to replicate four times faster than thought

Live video microscopy shows how vaccinia, a pox virus, spreads four times faster and in a different way than suspected earlier - a discovery that could open the way to the creation of better class of drugs to tackle some viruses.

Vaccinia is a pox virus and is the vaccine that was used to eradicate smallpox. Using live video microscopy.

Previously, viruses were thought to spread by entering a cell, replicating there, and then being released to infect new cells, so that the rate of spread of a virus would be limited by how quickly it could replicate in each cell.

Videos of virus-infected cells revealed that the bug spreads by surfing from cell to cell, using a mechanism that allows it to bounce past cells that are already infected and reach uninfected cells as quickly as possible.

Early after vaccinia infects a cell, it expresses two viral proteins on the cell surface, which marks the cell as infected.

When further virus particles reach the infected cell, these proteins cause the host cell to push out snake-like projections called 'actin tails,' which drive the virus particles away towards other cells that they can infect.

The particles thus bounce from one cell surface to another until they land on an uninfected cell.

In the study, the researchers prevented the virus from making the proteins needed to make the actin tails in the early stages of infecting a cell and showed that this slowed the spread of the virus dramatically.

Scientists unravel secret of pink tomato

Diners in the Far East are quite partial to a variety of sweet, pink-skinned tomatoes. Now, a researcher has revealed the secret behind this pink vegetable.

Asaph Aharoni of the Weizmann Institute's Plant Sciences department in Israel says that a mutated gene, SIMYB12, is responsible for producing these pink tomatoes.

This gene acts as a 'master switch' that regulates the activities of a whole network of other genes, controlling the amounts of yellow pigments as well as a host of other substances in the tomato.

Aharoni's research focuses on plants' thin, protective outer layers, called cuticles, which are mainly composed of fatty, wax-like substances.

In the familiar red tomato, this layer also contains large amounts of antioxidants called flavonoids forming the tomatoes' first line of defence.

Some of these flavonoids also give the tomato cuticles a bright yellow cast - the colour component that is missing in the translucent pink skins of the mutants.

Using a lab system that's unique in Israel, and one of only a few in the world, Aharoni and his team are able to rapidly and efficiently identify hundreds of active plant substances called metabolites.

A multidisciplinary approach developed over the past decade, known as metabolomics, enables them to create a comprehensive profile of all these substances in mutant plants and compare it with that of normal ones.

The research showed that the differences between pink and red tomatoes go much deeper than skin colour, says a Weizmann release.

The pink tomato also has less lycopene, a red pigment known to be a strong antioxidant that's been shown to be associated with reduced risk of cancer, heart disease and diabetes.

These findings were published in the Friday issue of Science.

Microbe's toxic hunting habits could help curb massive fish kills

microbe commonly found in waterways emits a poison not just to protect itself, but to stun and immobilize the prey it plans to eat, which could help curb massive fish kills.

The researchers studied the behavior of the algal cell Karlodinium veneficum, known as a dinoflagellate and found in estuaries worldwide.

Each year, millions of dollars are spent on measures to control dinoflagellates around the globe.

This particular species is known to release a substance called karlotoxin, which is extremely damaging to the gills of fish.

Karlodinium veneficum has been known to form large algal blooms in the Chesapeake and elsewhere, triggering an immediate harmful impact on aquatic life, including fish kills.

The researchers found that K. veneficum microbes release toxins to stun and immobilize their prey prior to ingestion, probably to increase the success rate of their hunt and to promote their growth.

This significantly shifts the understanding about what permits harmful algal blooms to form and grow.

Instead of being a self-defense mechanism, the microbes' production of poison appears to be more closely related to growth through the ingestion of a "pre-packaged" food source, the cryptophyte cell.

"This new research opens the door to reducing bloom frequency and intensity by reducing the availability of its prey"As we reduce the nutrient load feeding Karlodinium's prey and bring back the bay's most prolific filter feeder, the Eastern oyster, we could essentially limit Karlodinium's ability to bloom"This is a major environmental problem, but we didn't know why these microbes were producing the toxins in the first place.
"Some people thought they were just using the toxins to scare away other predators and protect themselves.

Nutrition in karats

Have you heard that carrots are worth the other 'karat' (as in gold!)? This is in terms of the nutritional value in them! I see plenty of carrots right now: both the red and thick, ready to be grated and made into gajrela and the smaller, thinner orange version that spells magic into salads and stir fries. Spell magic with carrot The best role that this winter vegetable can play? Chomp on one as it is an excellent snack! Carrot is an all rounder and can be a part of all the meals throughout the day! Start with a smoothie or juice. Take a salad or pulao for lunch, or then have a pickle, finish with soup for dinner and dessert. Smoothie is a quick whir of carrots, tomatoes and celery in the blender with a salt, pepper and lemon juice. If you like it, add crushed ice. Last year at a show in the US, I made these small starters with carrot: Saute some onions, ginger and garlic. Add a few chopped button mushrooms, green chillies, salt and lemon juice. Now saute some neatly cut carrot roundels. Take some paneer cut into triangles. Place carrot roundels in a plate. Over each carrot roundel spread a layer of the mushroom mixture and top it with a paneer triangle. Top them up with more green chillies or jalapenos and serve immediately. They get over too immediately as the very sight of them is attractive. The demand for gajar halwa I remember going to Mahabaleshwar for the famed strawberries some years ago. We had a chance to pull out and have orange baby carrots straight from the field. The tops were attached and they had the perfect 'picture book' look. That the strawberry field had cauliflower, cabbage and knolknol growing in the furrows is another story! I also recall the time we had an order for gajar halwa for a wedding party when I was still in the hotel industry and at that time the red carrots were still not in season. But the orange ones were available. The client was insistent about the halwa and so asked them to come over for a trial. The colour of the halwa was not the traditional red, the texture too was different, the taste too was different but gajar halwa it was! And good to eat too! Was the client happy? Yes, and we were too. Sweet somethings Gajrela, as gajar halwa is nicknamed in the northern states, is the must dessert in winter. Our neighbour in Delhi had this peculiar liking for heating the halwa on the tawa and sauteing it to a crispy brown version. And then he would ask for vanilla ice cream to top it. On a cold winter night. I have tried it and it is superb (if you are not too bothered about the nutritional content of this twosome!). This same household made the best gajar ka murabba in our neighbourhood. It seems like eons have passed since I had gajar ka murabba. I have made use of gajar halwa in fusion desserts like a gajar halwa and sponge sizzler: sponge cake soaked in orange juice and sandwiched with gajar halwa and sizzled with rabdi. I have also made a recipe where I have removed some of the sugar content of the halwa by replacing it with chopped dates. Also try the gajar barfi and gajar ki kheer but the fact remains that gajar halwa, made the traditional way with khoya and nuts, is one of the most popular Indian desserts. Pickles and preserves Coming to other creations with carrots. Gajar matar ki sabzi. Gajar matar beans ka pulao. One more Punjabi favourite is the gajar gobhi shalgam achar made with mustard oil, ground mustard seeds, jaggery and vinegar. As it ferments with passage of time, the vegetables become softer, the colour darkens and as soon as the jar is opened the mouth waters due to the aroma that comes out. I love it and have actually asked my mother to prepare a jar of it this month. Another common winter offering from up North is the gajar ki kanji (made with purple carrots more often). As kids take to the terrace for kite flying this beverage is serve straight from the matka.cool, pungent, loaded with vitamins.this is one of favourite childhood memories of Delhi. Versatile vegetable So whether it is soup or a salad (rustle one up quickly: grated carrots, sliced apples, raisins and roasted cashew nuts with dressing of salad oil and lemon juice), or a hot and soft porridge of dalia (broken wheat) boiled with carrots and peas and topped with butter, carrots prove their versatility again and again. Will end now with something sweet for the cake tin. Recipecorner Golden Pineapple Carrot Coffee Cake

n Preheat oven to 180 degrees C. Grease a 6' cake tin with oil.

n In a medium sized bowl, mix together 1 cup grated carrots, 250 grams chopped tinned pineapple. Add 1/3 cup orange juice and mix. Add 1/3 cup sugar, 11/2 teaspoon

coffee powder and mix. Break one egg into it and mix.

n Sift 11/2 cups refined flour and 11/2 teaspoons soda bicarbonate into the egg mixture. Mix with a light hand. Add 1 teaspoon cinnamon powder, a pinch of salt and mix. Add 3 tablespoons oil and mix.

n Pour the batter into the greased cake tin.

n In another bowl mix together 1/3 cup finely chopped walnuts, 1/3 cup sugar and 1/2 teaspoon cinnamon powder. Sprinkle this over the cake batter.

n Bake in the preheated oven at 180 degrees C for twenty to twenty

five minutes.

n Cool slightly. Slice and serve.

Indian Ocean climate event occurring more frequently due to global warming

In a new research, a team of scientists has determined that the Indian Ocean Dipole (IOD), an oscillation of sea surface temperatures in the Indian Ocean, is occurring more frequently because of global warming.

The research was done by Nobuko Nakamura and his team from the University of Tokyo, along with Timothy R. McClanahan from Wildlife Conservation Society, and Swadhin K. Behera from the Frontier Research Center for Global Change, Yokohama, Japan.

Recently, the IOD has become a major influence on the weather variations in the Indian Ocean region.

During positive IOD events, abnormally warm sea surface temperatures in the western Indian Ocean are accompanied by severe droughts over the Indonesian region and heavy rainfall over east Africa.

To learn more about IOD patterns, the team of scientists studied a 115-year coral record from Kenya.

They analyzed coral oxygen isotope ratios, which trace rainfall anomalies, to reconstruct IOD variability.

The results add to evidence that the IOD has been occurring more frequently in recent decades.

They found that before 1924, the IOD occurred approximately every 10 years, but since 1960, IOD events have been occurring approximately 18 months to 3 years apart.

The researchers suggested that global warming effects on the western Indian Ocean have driven the observed shift in IOD variability and note that the IOD has replaced the El Nino-Southern Oscillation as the major driver of climate patterns over the Indian Ocean region.

No rise in atmospheric CO2 fraction in past 150 years

In a new study, a scientist has found that the airborne fraction of carbon dioxide (CO2) has not increased either during the past 150 years.

The scientist in question is Wolfgang Knorr, from the Department of Earth Sciences, University of Bristol, UK.

Most of the CO2 emitted by human activity does not remain in the atmosphere, but is instead absorbed by the oceans and terrestrial ecosystems.

In fact, only about 45 percent of emitted carbon dioxide stays in the atmosphere.

However, some studies have suggested that the ability of oceans and plants to absorb carbon dioxide recently may have begun to decline and that the airborne fraction of anthropogenic CO2 emissions is therefore beginning to increase.

Many climate models also assume that the airborne fraction will increase.

Because understanding of the airborne fraction of carbon dioxide is important for predicting future climate change, it is essential to have accurate knowledge of whether that fraction is changing or will change as emissions increase.

To assess whether the airborne fraction is indeed increasing, Knorr reanalyzed available atmospheric CO2 and emissions data since 1850 and considers the uncertainties in the data.

In contradiction to some recent studies, he found that the airborne fraction of CO2 has not increased either during the past 150 years or during the most recent five decades.

Fruit of the tree Persica americana, also known as the avocado pear or alligator pear, because of its rough skin and pear shape, although it is not related to the pear. It is unusual among fruits for its high fat content (17-27%), of which 7-14% is linoleic acid, and also for the fact that it does not ripen until after it has been removed from the tree.

Half an avocado (130 g) is a rich source of vitamin C and copper; a good source of vitamin B6; a source of protein and iron; contains 26 g of fat, of which 20% is saturated; provides 2.6 g of dietary fibre; supplies 265 kcal (1110 kJ).

Scientific classification
Kingdom: Plantae
Phylum: Angiosperms
Order: Laurales
Family: Lauraceae
Genus: Persea
Species: P. americana

Nutritional value per 100 g (3.5 oz)
Energy 670 kJ (160 kcal)
Carbohydrates 8.53 g
Sugars 0.66 g
Dietary fiber 6.7 g
Fat 14.66 g
saturated 2.13 g
monounsaturated 9.80 g
polyunsaturated 1.82 g
Protein 2 g
Thiamine (Vit. B1) 0.067 mg (5%)
Riboflavin (Vit. B2) 0.130 mg (9%)
Niacin (Vit. B3) 1.738 mg (12%)
Pantothenic acid (B5) 1.389 mg (28%)
Vitamin B6 0.257 mg (20%)
Folate (Vit. B9) 81 μg (20%)
Vitamin C 10 mg (17%)
Calcium 12 mg (1%)
Iron 0.55 mg (4%)
Magnesium 29 mg (8%
Phosphorus 52 mg (7%)
Potassium 485 mg (10%)
Zinc 0.64 mg (6%)

PRUNE

Kiwifruit

Kiwifruit
Kiwifruit is a rich source of vitamin C, 1.5 times the DRI scale in the US. Its potassium content by weight is slightly less than that of a banana. It also contains vitamin E,[10] and a small amount of vitamin A.[10][11] The skin is a good source of flavonoid antioxidants. The kiwifruit seed oil contains on average 62% alpha-linolenic acid, an omega-3 fatty acid.[12] Usually a medium size kiwifruit contains about 46 calories,[13] 0.3 g fats, 1 g proteins, 11 g carbohydrates, 75 mg vitamins and 2.6 g dietary fiber.
Nutritional value per 100 g (3.5 oz)
Energy
255 kJ (61 kcal)
Carbohydrates
14.66 g
Sugars 8.99 g
Dietary fiber
3.0 g
Fat
0.52 g
Protein
1.14 g
- lutein and zeaxanthin
122 μg
Thiamine (Vit. B1)
0.027 mg (2%)
Riboflavin (Vit. B2)
0.025 mg (2%)
Niacin (Vit. B3)
0.341 mg (2%)
Vitamin B6
0.63 mg (48%)
Folate (Vit. B9)
25 μg (6%)
Vitamin C
92.7 mg (155%)
Vitamin E
1.5 mg (10%)
Vitamin K
40.3 μg (38%)
Calcium
34 mg (3%)
Iron
0.31 mg (2%)
Magnesium
17 mg (5%
Phosphorus
34 mg (5%)
Potassium
312 mg (7%)
Zinc
0.14 mg (1%)
Manganese 0.098 mg

ORANGE

Orange
Citrus fruit, from the subtropical tree Citrus sinensis. Of nutritional value mainly because of its vitamin C content of 40-60 mg/ 100 g. Blood oranges are coloured by the presence of anthocyanins in the juice vesicles. One medium orange (160g) is a rich source of vitamin C; a good source of folate; a source of vitamins A (as carotene) and B1; contains 3.2 g of dietary fibre; supplies 60 kcal (250 kJ).

Mangosteen

A fruit of Indian origin, Garcinea mangostana, the size of an orange with thick purple rind and sweet white pulp in segments. A 100-g portion supplies 75 kcal (320 kJ); little vitamin C.
Nutritional value per 100 g (3.5 oz)
Energy
305 kJ (73 kcal)
Carbohydrates
18 g
Sugars ? g
Dietary fibre
1.8 g
Fat
0.6 g
Protein
0.4 g
Water
81 g

GRAPES

Grape
Fruit of varieties of Vitis vinifera. One of the oldest cultivated plants (recorded in ancient Egypt in 4000 BC). Can be grouped as dessert grapes, wine grapes, and varieties that are used for drying to produce raisins, currants, and sultanas (see fruit, dried). Of the many varieties of grape that are grown for wine making, nine are considered ‘classic varieties’: cabernet sauvignon, chardonnay, chenin blanc, merlot, pinot noir, riesling, sauvignon blanc, sémillon, syrah. A 100-g portion is a source of copper; provides 0.5g of dietary fibre; supplies 60kcal (245kJ).

Grapes, red or green
Nutritional value per 100 g (3.5 oz)
Energy
288 kJ (69 kcal)
Carbohydrates
18.1 g
Sugars 15.48 g
Dietary fiber
0.9 g
Fat
0.16 g
Protein
0.72 g
Thiamine (Vit. B1)
0.069 mg (5%)
Riboflavin (Vit. B2)
0.07 mg (5%)
Niacin (Vit. B3)
0.188 mg (1%)
Pantothenic acid (B5)
0.05 mg (1%)
Vitamin B6
0.086 mg (7%)
Folate (Vit. B9)
2 μg (1%)
Vitamin B12
0 μg (0%)
Vitamin C
10.8 mg (18%)
Vitamin K
22 μg (21%)
Calcium
10 mg (1%)
Iron
0.36 mg (3%)
Magnesium
7 mg (2%
Manganese
0.071 mg (4%
Phosphorus
20 mg (3%)
Potassium
191 mg (4%)
Sodium
3.02 mg (0%)
Zinc
0.07 mg (1%)

Raisins

Raisins are composed of important food elements such as sugars, fruit acids, and mineral salts. The sugars provide a good source for carbohydrates. Fruit acids such as folic acid and pantothenic acid, which have been shown to promote growth, are also significant components. Vitamin B6 is found in raisins and is an essential part of human nutrition. Important minerals in raisins include calcium, magnesium, and phosphorus. Additionally, iron, copper, zinc, and other nutrients are found in trace amounts in raisins. Considering the composition of raisins and the fact that they have no fat, it is no wonder that this fruit is considered a healthy snack.

PLUM

Fruit of numerous species of Prunus. Common European plums are P. domestica; blackthorn or sloe is P. spinosa; bullace is P. insititia; damson is P. damascena; gages are P. italica; beach plum is a wild plum, Prunus maritime. The UK National Fruit Collection contains 336 varieties of plum. A 200-g portion of dessert plums (four medium-size fruits weighed without stones) is a source of vitamin C; provides 3 g of dietary fibre; supplies 100 kcal (420 kJ).

Scientific classification
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Rosales
Family: Rosaceae
Subfamily: Maloideae or Spiraeoideae [1]
Genus: Prunus
Subgenus: Prunus
Species

See text.
Plums (without pit) Prunus spp. Nutritional value per 100 g (3.5 oz)
Energy 192 kJ (46 kcal)
Carbohydrates 11.4 g
Sugars 9.9 g
Dietary fibre 1.4 g
Fat 0.28 g
Protein 0.70 g
Vitamin A 345 IU (12%)
Vitamin C 9.5 mg (16%)
Phosphorus 16 mg (2%)
Potassium 157 mg (3%)

PEACHES

Peaches
Fruit of the tree Prunus persica. A 120-g serving is a rich source of vitamin C, provides 2.5g of dietary fibre and suplies 36kcal (150kJ).

Scientific classification
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Rosales
Family: Rosaceae
Genus: Prunus
Subgenus: Amygdalus
Species: P. persica

Nutritional value per 100 g (3.5 oz)
Energy 165 kJ (39 kcal)
Carbohydrates 9.5 g
Sugars 8.4 g
Dietary fibre 1.5 g
Fat 0.3 g
Protein 0.9 g
Vitamin A equiv. 16 μg (2%)
Vitamin C 6.6 mg (11%)
Iron 0.25 mg (2%)
Potassium 190 mg (4%)

BLACKBERRY

BLACKBERRIES
Berry of the bramble, Rubus fruticosus. a source of folate and copper; A 100-g portion is a good source of vitamin C (a source when stewed); a source of folate and copper; provides 7.5g of dietary fibre; supplies 25kcal (105kJ).
Nutrients in raw blackberries[11]

Nutrient Value per 100 grams % Daily Value

Energy 43 kcal
Fiber, total dietary 5.3 g 21%
Sugars, total 4.9 g
Calcium, Ca
29 mg 3%
Magnesium, Mg
20 mg 5%
Manganese, Mn
0.6 mg 32%
Copper, Cu
0.2 mg 8%
Potassium, K
162 mg 5%
Sodium, Na
1 mg 0%
Vitamin C, total ascorbic acid
21 mg 35%
Vitamin A, IU
214 IU 4%
Vitamin K, µg
20 µg 25%
Folic acid, µg
36 µg 9%
Carotene, beta
128 µg ne
Lutein + zeaxanthin
118 µg ne

RASPBERRY

Raspberry
Fruit of Rubus idaeus. An 80-g portion is a rich source of vitamin C; a source of folate and copper; supplies 6.4 g of dietary fibre; 20 kcal (85  kJ). Black raspberry is Rubus occidentalis, native of the eastern USA.

Nutritional value per 100 g:
Energy
263.592 kJ (63.000 kcal)
Carbohydrates
14.7 g
Sugars 5.4 g
Dietary fibre
8 g
Fat
.8 g
saturated f.As
0 g
monounsaturated f.As
.1 g
polyunsaturated f.As
.5 g
Protein
1.5 g
Vitamin A equiv.
1 μg (0%)
- beta-carotene
120 μg (1%)
Vitamin C
54 mg (90%)
Calcium
3 mg (0%)
Iron
5 mg (40%)
Sodium
1 mg (0%)

cherries

Cherries
Fruits of Prunus spp.; a 100-g portion (ten cherries weighed without stones) is provides 2g of dietary fibre; supplies 50kcal (210kJ) is a good source of vitamin C.

Nutritional value per 100 g(sweet,ediblepart):
Energy 263 kJ (63 kcal)
Carbohydrates 16 g
Sugars 13 g
Dietary fibre 2 g
Fat 0.2 g
Protein 1.1 g
Vitamin C 7 mg (12%)
Iron 0.4 mg (3%)

pomegranate

The fruit of the subtropical tree Punica granatum. The juice is contained in a pulpy sac surrounding each of a mass of seeds; the outer skin contains tannin and is therefore bitter. The sweet juice is used to prepare grenadine syrup for alcoholic and fruit drinks.
Pomegranate, aril only
Nutritional value per 100 g (3.5 oz)
Energy
285 kJ (68 kcal)
Carbohydrates
17.17 g
Sugars 16.57 g
Dietary fiber
0.6 g
Fat
0.3 g
Protein
0.95 g
Thiamine (Vit. B1)
0.030 mg (2%)
Riboflavin (Vit. B2)
0.063 mg (4%)
Niacin (Vit. B3)
0.300 mg (2%)
Pantothenic acid (B5)
0.596 mg (12%)
Vitamin B6
0.105 mg (8%)
Folate (Vit. B9)
6 μg (2%)
Vitamin C
6.1 mg (10%)
Calcium
3 mg (0%)
Iron
0.30 mg (2%)
Magnesium
3 mg (1%
Phosphorus
8 mg (1%)
Potassium
259 mg (6%)
Zinc
0.12 mg (1%)

GUAVA

Guava
Apple Guava, per 100 g of edible portion
Calories 36-50
Moisture 77-86 g
Dietary fiber 2.8-5.5 g
Protein 0.9-1.0 g
Fat 0.1-0.5 g
Ash 0.43-0.7 g
Carbohydrates 9.5-10 g
calcium 9.1–17 mg
phosphrous 17.8–30 mg
Iron 0.30-0.70 mg
Carotene (Vitamin A) 200-400 I.U
Ascorbicacid (Vitamin C) 200-400 mg
Thiamin (Vitamin B1) 0.046 mg
Roboflavin (Vitamin B2) 0.03-0.04 mg
Niacin (Vitamin B3) 0.6-1.068 mg

TOMATO

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

Strawberry

White Chocolate Chip and Strawberry Cookies --
Ingredients
1 1/2 cups strawberries, cleaned
1 cup butter
1 cup white sugar
1/2 cup firmly packed brown sugar
2 eggs
3 cups flour
1 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups white chocolate chips
red food coloring (optional)


Directions
1) Preheat oven to 350°.
2) Clean, trim, and slice berries.
3) Puree/mash strawberries in a blender, or with a fork for less mess (berries should now be 3/4 cup), leaving some larger chunks if desired; set berries aside.
4) In a large bowl beat butter and sugars.
5) Beat in one egg at a time.
6) In a separate bowl whisk flour, salt and baking powder.
7) Add dry mixture to creamed mixture, about 1/2 a cup at a time.
8) When well mixed, slowly add berries, about 1/4 cup at a time, while mixing at the same time, ensuring berries are spread well throughout.
9) Add the white chocolate chips and stir to combine evenly throughout batter.
10) Drop batter in tablespoons about 1-inch apart on a greased baking sheet.
11) Bake at 350° for 11- 12 minutes for soft cookies, or up to a maximum of about 14-15 minutes for crunchier cookies, watching the edges to ensure they are lightly browned.
12) Cool on wire racks
Food and nutrition
Fruit of Fragaria spp., a perennial herb of American origin, introduced into the UK around 1600. provides 1.6 g of dietary fibre and supplies 20 kcal (85 kJ). An 80-g portion is a rich source of vitamin C; The alpine strawberry is Fragaria vesca semperflorens, a variety of the European wild strawberry.