Calorie Content in Popcorn

A popular snack food, popcorn is a special variety that grows on a cob smaller than those of sweet corn. As the kernels are heated rapidly, the moisture inside them is converted to steam. When the steam pressure builds to a certain point, it bursts the outer shell and the interior turns into a fluffy mass of starch and fibre many times larger than the original kernel. A cup of air- popped plain popcorn has only 30 calories, making it an ideal, high – fibre snack. Popping the corn in oil and adding a tablespoon of butter, however, increases the calorie content more than fivefold, to about 155 per cup.

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Nutrition in French Beans

Characteristics
Length—75 - 110mm.

Shape—Straight flat or round.

Color– Dark/Light Green.

N U T R I T I O N
(Per 100 gm of edible portion)

Moisture content……..……….…91.4%
Protein………...……………...……..1.7gm
Fat ………………………..…….……...0.1gm
Thiamine……..………………..…….0.08mg
Riboflaria…………………..……...…0.06mg
Carbohydrates…….………….…..4.5gm
Energy………………………………....74.00cal
Calcium……………………...…......50mg
Phosphorous……..…………..…...28mg
Iron……………….…………...……....1.7mg
Vitamin C……….….…………….....11.00mg
Mineral….….…...………...….......0.5gm
Vitamin A………………………...…..22IU
Pottassium.……..…………..….....129mg

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Nutrition in Pomegranate

Characteristics of Pomegranate

Shape—The fruit resembles a cricket ball both in size and texture of the skin. The fruit is redish yellow to crimson with crown at the top.

Skin– Hard and Shiny.

Flesh—Inside the seeds are soft, dark red and pearly.

Taste—Sweet, very juicy.

Keeping Quality—Good.

Storage—At 0 degree to 4 degree C, upto 3-4 months.

Usage— Used in fruit salad and for juice.

N U T R I T I O N
(Per 100 gm of edible portion)

Moisture …………….……...…..78.00gm
Protein……………...…………….1.60gm
Fat……………………..…………..…0.10gm
Minerals……………...……………0.70gm
Fibre……………………………..….5.10gm
Phosphorous….……..…….....0.07gm
Iron………………………………….0.30mg
Calorific……………………...….65.00mg
Riboflavin….……....…..…. .100.00mg
Vitamin C…………………….…16.00 I.U

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Nutrition in Potato

Characteristics
Diam—45 mm to 65 mm.
Shape—Oblong to round.
Colour– Light yellowish to Dark brown
Storage— 4 degree C at 85 to 90% RH

N U T R I T I O N
(Per 100 gm of edible portion)

Edible portion ……..……….…….85.00%
Moisture……...……………...….....74.7gm
Protein………...……………...……..1.60gm
Fat ………………………..…….……...0.10gm
Minerals……..………………..……..0.60gm
Fibre………………………..……...….0.40gm
Carbohydrates…….………….….22.60gm
Energy………………………………...97.00cal
Calcium……………………...….....10.00mg
Phosphorous……..…………..…..40.00mg
Iron……………….…………...……...0.70mg
Carotene……….….……………....24.00ug
Thiamine….….…...………...…...0.10mg
Riboflavin.….…...………...…....0.01mg
Vitamin C………………………...…17.00 mg

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Nutrition in Grapes

Characteristics
(THOMPSON SEEDLESS)

Size—16-18 MM. On maturity the TSS as tested through refractometer is 19-21 degree.

Skin– Thin green.

Berries—are seedless and are oval or elongated with perishable attachment to the main bunch.

Bunch– is conical.

(BLACK SEEDLESS)

Size—16-18 MM. On maturity the TSS as tested through refractometer is 17-20 degree.

Skin– Thin black.

Berries—are seedless and are round with perishable attachment to the main bunch.

Bunch– is round / conical.

N U T R I T I O N
(Per 100 Gm O Fedible Portion)
Green Black

Pulp/Stone........80.00......... 72.00%
Protein..............0.50.......... 0.60gm
Fat....................0.30.......... 0.40gm
Minerals ......... .2.90.......... 2.18gm
Fibre ............... 0.60.......... 0.90gm
Carbohydrates..16.50........ 13.10gm
Energy............ 71.00........ 58.00cal
Calcium.......... .20.00........ 23.00mg
Phosphorous.....30.00........ 23.00gm
Iron................ 1.50.......... 1.30mg
Vitamin C........ 1.00.......... 1.00mg
Vitamin B.........-----............0.15mg

WEIGHT
One bunch of Grapes - 300-500 gm

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Alphonso Mango

Alphonso (हापुस Haapoos in Marathi, Aapoos in North Karnataka Kannada) is a Mango cultivar that is considered by many to be one of the best in terms of sweetness and flavor. It is especially infamous for its short shelf life. It is also one of the most expensive kinds of mango and is grown mainly in western India. It is in season April through May. Weighs between 150g to 300 grams each.

Characteristics -Size—Medium.

Shape—Ovate oblique, base obliquely falttened; ventral shoulder broader and higher than dorsal.

Skin– Medium thick, Yellow.

Taste—Sweet; juice moderate to abundant fruit quality excellent. Sweet aroma with characteristic flavour, fibreless flesh.

Usage– Pulps, canning, juice, puree and concentrates.

Storage—The fruit should be precooled immediately after harvesting and stored at 12 degree—13 degree C. The temperature should not go below 10.5 degree C as this cause chilling injury. Fruit keeping quality is good.

AVAILABILITY
Ratnagiri, Devgarh, Mumbai, Bangalore and Valsad

WEIGHT -One piece of Mango - 250-350 gm

N U T R I T I O N -(Per 100 gm of edible portion)

Edible portion ……..……….…….74.00%
Protein………...……………...……..0.60gm
Fat ………………………..…….……...0.40gm
Minerals……..………………..……..0.40gm
Fibre………………………..……...….0.70gm
Carbohydrates…….………….….16.90gm
Energy………………………………...74.00cal
Calcium……………………...….....14.00mg
Phosphorous……..…………..…..16.00gm
Iron……………….…………...……...1.30mg
Vitamin C……….….……………....16.00mg
Vitamin B….….…...………...…...1.07mg
Vitamin A………………………...….2743.00ug

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Nutrition in Guava and Chikoo

Characteristics of Guava

Shape— Round, Ovate or roundish ovate with rough surface. It is the size and colour of a tennis ball. The pulp is creamish or pinkish, soft, with small seeds.

Skin– Thin greenish yellow, straw yellow, pinkish yellow or red.

Taste— Sweet, typical aroma.

Keeping Quality – Good

N U T R I T I O N
(Per 100 gm of edible portion)

Edible portion ……..……….…….70.00%
Protein………...……………...……..0.90gm
Fat ………………………..…….……...0.50gm
Minerals……..………………..……..5.20gm
Fibre………………………..……...….0.70gm
Carbohydrates…….………….….11.20gm
Energy………………………………...51.00cal
Calcium……………………...….....10.00mg
Phosphorous……..…………..…..28.00gm
Iron……………….…………...……...1.40mg
Vitamin C……….….……………....212.00mg
Vitamin B….….…...………...…...0.46mg

Characteristics of Chikoo

Size—Small.

Shape—Round to roundish oblong. The flesh is cream to light brown and gritty with 2-3 seeds.

Skin– Thick, not very smooth, brown in colour.

Taste—Sweet.

Usage—Can be eaten fresh and as fruit salad, pulp is used for ice cream and yogurts.

N U T R I T I O N

(Per 100 gm o fedible portion)
PULP/STONE RATIO ……..75.00 - %
PROTEIN………………0.50………..1.10gm
FAT……………………….0.70…..……1.90gm
MINERALS……..…….2.00……..…3.9gm
FIBRE…………………….0.40……..…0.60gm
CARBOHYDRATES 11.00….….25.80gm
ENERGY………………..83.00......119.0cal
CALCIUM………………20.00…....30.00mg

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