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Today the eggs are being recognized for their outstanding nutritional qualities. Very few foods, like mother’s milk, offer the complete array of nutrition vital for life. Besides a bulk bag of essential vitamins minerals and other nutrients, the buzz surrounding the egg is the purported benefit of protein. These are the proteins of the highest quality one can buy. On the evaluation scale nutritionists peg the egg protein at the highest point, 100 and it serves as the standard reference for assessing the protein quality of other foods. Eggs are ideal for those who are calorie conscious. A medium egg weighs about 60 grams, provides 6 grams of protein and 5 grams of fat that yields an energy equivalent of 75 calories, which corresponds to about 4 % of our average energy requirement.
IF YOU SEE: Leathery skin on fruit and a dark or water soaked area on the blossom end (opposite the stem) of the fruit that eventually enlarges, turns brown or black, and becomes sunken and flat …
This might be BLOSSOM END ROT, which is often caused by fluctuating soil moisture such as occurs when a dry period is followed by lots of rain. This is evidence of a calcium deficiency in the fruit. Too much nitrogen, high salt levels in the soil, or root damage can also contribute. Note: Fruit does not rot unless secondary organisms invade. Tomatoes grow slowly and may ripen prematurely.
To avoid: Prepare deep, well-drained soil. Apply lime if calcium is low. Plant in warm soil. Water uniformly and regularly; provide mulch. Cultivate shallowly. Avoid overfertilizing; use nitrogen forms that do not contain ammonia, which inhibits calcium uptake. Stake plants when young.
To control: Remove affected fruit.
IF YOU SEE: Misshapen fruit with scars at the blossom end … Read more