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Leucinodes orbonalis, the eggplant fruit and shoot borer or brinjal fruit and shoot borer, is a moth species in the genus Leucinodes described by Achille Guenée in 1854. Its native distribution is in the tropical and subtropical parts of Australia and Asia, where it is recorded from Pakistan, Nepal, India, including the Andaman Islands, Sri Lanka, Bangladesh, Myanmar, Laos, Cambodia, Vietnam ...
Lentinan fruit body of shiitake (Lentinula edodes mycelium (LEM)) and other edible mushrooms. Fructan. Inulins diverse plants, e.g. topinambour, chicory. Lignin stones of fruits, vegetables (filaments of the garden bean), cereals. Pectins fruit skin (mainly apple and, quince), vegetables.
The four Bt brinjal varieties yielded on average 19.6 percent more than non-Bt varieties and earned growers 21.7 percent higher revenue. 83.1% of Bt brinjal growers were satisfied with the yields obtained and 80.6% were satisfied with the quality of fruit, compared to just 58.7% of non-Bt brinjal growers who were pleased with their yields. [22]
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
After filing the application in June 2021, the Brinjal was granted the GI tag in 2023 by the Geographical Indication Registry in Chennai, making the name "Agsechi Vayingim (Agassaim Brinjal)" exclusive to the Brinjal grown in the region. [8] It thus became the first brinjal variety from Goa and the 6th type of goods from Goa to earn the GI tag.
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Amino acids are necessary nutrients. Present in every cell, they are also precursors to nucleic acids, co-enzymes, hormones, immune response, repair and other molecules essential for life. Proteins are essential nutrients for the human body. [1] They are one of the building blocks of body tissue and can also serve as a fuel source.
Food fortification is the addition of micronutrients (essential trace elements and vitamins) to food products. Food enrichment specifically means adding back nutrients lost during food processing, while fortification includes adding nutrients not naturally present. [1]