Concombre

Cresson

Giraumon

Le giraumon est 1,2 fois plus riche en caroténoïdes que la carotte.
Gombo

Massissi

Papaye verte

Tomate

Christophine blanche

La chair de la cristophine blanche peut se consommer cuite ou crue.
Le giraumon est 1,2 fois plus riche en caroténoïdes que la carotte.
La chair de la cristophine blanche peut se consommer cuite ou crue.
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