{ "items" : [
    { "id" : "http://webisa.webdatacommons.org/395732511"
      "properties" : {
        "http://www.w3.org/1999/02/22-rdf-syntax-ns#type" : [ "http://www.w3.org/ns/prov#Entity" ] ,
        "http://www.w3.org/ns/prov#value" : [ "The reasons some of these nutrients are higher, says Christine Bruhn, a food scientist at the University of California, Davis, is that the canning process opens the cell walls of the fruit is flesh, and it makes nutrients such as vitamin A more readily available to our body." ] ,
        "http://www.w3.org/ns/prov#wasQuotedFrom" : [ "kenw.org" ] } },

    { "id" : "http://webisa.webdatacommons.org/prov/472243785"
      "properties" : {
        "http://www.w3.org/ns/prov#wasDerivedFrom" : [ "http://webisa.webdatacommons.org/395732511"] } } }
