Thai Apple Ber

Apple Ber (Ziziphus mauritianaLam.) is also known as jujube and Indian jujube. It has been introduced and cultivated since the period of Japanese occupation in Taiwan.
During that time, the single ber weight was less than 10 gram with poor quality and sour taste. Through the varietal and cultural practice improvements for years,
about 40 and 6 cultivars have been selected, respectively by farmers and government institutions. The big size of 200 gram per fruit and the nutritious, sweet, crispy and juicy.

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Lemon

The lemon, Citrus limon Osbeck, is a species of small evergreen tree in the flowering plant family Rutaceae, native to South Asia, primarily North eastern India.
The tree's ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, which has both culinary and cleaning uses.
The pulp and rind are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, with a pH of around 2.2, giving it a sour taste.

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Guava

Guavas are rich in dietary fiber and vitamin C, with moderate levels of folic acid. Low in calories per typical serving, and with few essential nutrients,
a single common guava fruit contains 257% of the Daily Value (DV) for vitamin C. Nutrient content varies across guava cultivars.
Although the strawberry guava has only 39% of the vitamin C in common varieties, its content in a 100 gram serving (90 mg) still provides 100% of the DV.

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Grapes

A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus Vitis.
Grapes can be eaten fresh as table grapes or they can be used for making wine, jam, grape juice, jelly, grape seed extract, raisins, vinegar, and grape seed oil.
Grapes are a non-climacteric type of fruit, generally occurring in clusters.

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Pomegranate

A 100 g (3.5 oz) serving of pomegranate arils provides 12% of the Daily Value (DV) for vitamin C, 16% DV for vitamin K and 10% DV for folate.
Pomegranate seeds are a rich source of dietary fiber (20% DV) which is entirely contained in the edible seeds.
People who choose to discard the seeds forfeit nutritional benefits conveyed by the seed fiber and micronutrients.

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Orange

orange pulp is an excellent source of vitamin C, providing 64% of the Daily Value in a 100 g serving. Numerous other essential nutrients are present in low amounts.
Oranges contain diverse phytochemicals, including carotenoids, flavonoids and numerous volatile organic compounds producing orange aroma, including aldehydes, esters, terpenes, alcohols, and ketones.
Orange juice contains only about one-fifth the citric acid of lime or lemon juice (which contain about 47 g/l).

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