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Anthocyanins may be used as pH indicators because their color changes with pH; they are red or pink in acidic solutions (pH < 7), purple in neutral solutions (pH ≈ 7), greenish-yellow in alkaline solutions (pH > 7), and colorless in very alkaline solutions, where the pigment is completely reduced. [57]
Fruits (mg/100g fresh weight) Blackberries: 150 Black raspberries: 90 Boysenberries: 70 Cloudberries: 315.1 Pomegranate 269.9 [16] Raspberries 270 Rose hip: 109.6 Strawberries 77.6 Strawberry jam 24.5 Yellow raspberries 1900 Nuts (mg/100g fresh weight) Pecans 33 Walnuts 59 Beverages (mg/L) Pomegranate juice 811.1 [16] Cognac: 31–55 Oak-aged ...
No detectable phytate (less than 0.02% of wet weight) was observed in vegetables such as scallion and cabbage leaves or in fruits such as apples, oranges, bananas, or pears. [22] As a food additive, phytic acid is used as the preservative E391. [23] [24]
During fruit ripening, gluconeogenesis also increases. [9] Acids are broken down in ripening fruits [12] and this contributes to the sweeter rather than sharp tastes associated with unripe fruits. In some fruits such as guava, there is a steady decrease in vitamin C as the fruit ripens. [13]
A lime is a citrus fruit, which is typically round, green in color, 3–6 centimetres (1.2–2.4 in) in diameter, and contains acidic juice vesicles. [ 1 ] There are several species of citrus trees whose fruits are called limes, including the Key lime ( Citrus aurantiifolia ), Persian lime , Makrut lime (kaffir lime), finger limes , blood limes ...
The sweet orange, Citrus x sinensis, [10] is not a wild fruit, but arose in domestication in East Asia. It originated in a region encompassing Southern China, Northeast India, [11] and Myanmar. [12] The fruit was created as a cross between a non-pure mandarin orange and a hybrid pomelo that had a substantial mandarin component.
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Spaghetti squash or vegetable spaghetti is a group of cultivars of Cucurbita pepo subsp. pepo. [3] They are available in a variety of shapes, sizes, and colours, including ivory, yellow and orange, with orange having the highest amount of carotene. Its center contains many large seeds. When raw, the flesh is solid and similar to other raw squash.