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Historical document

Compiling the nutritional and health benefit information for fresh vegetables (VG05072)

Key research provider: Crop & Food Research Institute
Publication date: June, 2005

This is a final research report from Hort Innovation’s historical archives. Please note that as these reports may date back as far as the 1990s, the content and recommendations within them may be superseded by more recent research.

What was it all about?

This report was intended to provide an information resource from which material could be selected for incorporation into promotional and educational booklets for the various VegFed sector groups. We gathered relevant literature, including medical research and scientific papers, and, where possible, information specific to New Zealand. This report focused on the nutritional attributes of tomatoes, but also included factors that may influence these, such as bioavailability, agronomical issues, cooking or processing and storage. Some additional material of general interest was also included. 

Related levy funds

0 7341 1548 2

Funding statement:
This project was funded by Hort Innovation (then Horticulture Australia Limited) with the voluntary financial support of the vegetable industry.

Copyright © Horticulture Innovation Australia Limited 2007. The Final Research Report (in part or as whole) cannot be reproduced, published, communicated or adapted without the prior written consent of Hort Innovation (except as may be permitted under the Copyright Act 1968 (Cth)).