Claim · model-written summary
Green tomatoes had the most soluble protein and vitamin C.
- Taxon
- tomatoes
Solanum lycopersicume0 - Material
- green tomatoese0
- Outcome
- soluble protein and vitamin C contente0
- Direction
- higheste0
Not reportedGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“green tomatoes had the highest soluble protein and vitamin C content”
Title
Fruit Quality Analysis and Flavor Comprehensive Evaluation of Cherry Tomatoes of Different Colors
Youlin Chang; Xiaodan Zhang; Cheng Wang; et al. Foods 2024. doi:10.3390/foods13121898
Other claims from this paper (11)
- Observation Red tomatoes had the most lycopene.
- Observation Potassium was the most abundant macro element.
- Observation Iron and zinc were the most abundant trace elements.
- Observation Brown tomatoes had significantly higher K, P and Mg contents than other colors.
- Observation Brown tomatoes had significantly higher Cu and Fe contents than other colors.
- Observation Red tomatoes had significantly higher Zn than other cherry tomatoes.
- Observation Yellow tomatoes had the highest soluble sugar content, followed by red, brown, and green.
- Method / resource Twenty tomato amino acids were determined simultaneously by LC-MS.
- Observation Yellow tomatoes had the most essential, aromatic, and sweetness amino acids.
- Observation Red tomatoes had the most non-essential and sourness amino acids.
- Observation Flavor ranked yellow, red, brown, then green tomatoes.