: Nutrition Info

Nutrition Info

Fruits and vegetables are always considered as healthy foods. A diet comprising of fresh fruits and vegetables is commonly prescribed as a cure for almost all stomach related problems. Fruits and vegetables are easily digestible; full of nutrients; absolutely no cholesterol and easily available.

Fruits and vegetables remain an important source of nutrients in many parts of the world. Fruits and vegetables offer advantages over dietary supplements because of low cost and wide availability. Fruits and vegetables play a significant role in human nutrition, especially as sources of vitamin C (ascorbic acid), vitamin A, thiamine (vitamin B1), niacin (vitamin B3), pyridoxine (vitamin B6), folacin (also known as folic acid or folate) (vitamin B9), vitamin E, minerals, and dietary fiber.

Nutrition contribution of fruits and vegetables is estimated at 91% of vitamin C, 48% of vitamin A, 30% of folacin, 27% of vitamin B6, 17% of thiamine, and 15% of niacin in a balanced diet. Fruits and vegetables also supply 16% of magnesium, 19% of iron, and 9% of the calories.

Legume vegetables, potatoes, and nuts such as almond, filbert, pecan, pistachio, and walnut contribute about 5% of the per capita availability of proteins and their proteins are of high quality because of the high content of essential amino acids in them. Nuts are a good source of essential fatty acids, fiber, vitamin E, and minerals. Other important nutrients supplied by fruits and vegetables include riboflavin (B2), zinc, calcium, potassium, and phosphorus.

Processing and cooking of fruits and vegetables can greatly affect the nutritional value of fruits and vegetables. For instance, water-soluble vitamins such as vitamin C and folate are lost at high rates when cooking water is discarded, while fat-soluble compounds such as lycopene may be stabilized or enhanced by cooking.

Fruits, nuts, and vegetables in the daily diet have been strongly associated with reduced risk for some forms of cancer, heart disease, stroke, and other chronic diseases. Some components of fruits and vegetables (phytochemicals) are strong antioxidants and function to modify the metabolic activation and detoxification/disposition of carcinogens, or even influence processes that alter the course of the tumor cell Although antioxidant capacity varies greatly among fruits and vegetables it is better to consume a variety of commodities rather than limiting consumption to a few with the highest antioxidant capacity.