Fruit

Article

November 30, 2021

Fruits are fruits that are eaten as a treat, usually without further processing. Fruit belongs to a special group of foods that, with some exceptions, are characterized by: low energy value high water content small amount of protein and fat with a significant content of carbohydrates and cellulose rich in mineral ingredients and vitamins, as well as the content of other nutrients such as enzymes, organic acids, anthocyanins, tannins, etc. , as well as the content of fruit sugars, which are very suitable sources of energy, fruits and vegetables are of great importance for human health. The importance of fruit in the diet The basic common characteristics of the fruit are: relatively low energy value, except for some species, such as: bananas, chestnuts, walnuts, hazelnuts, almonds. The same goes for dried fruits: prunes, dried figs, raisins); high water content, with the exception of nuts and dried fruits; significant content of carbohydrates, especially fruit sugars glucose and fructose; low in protein and fat, excluding nuts; richness in minerals and vitamins; significant content of cellulose (vegetable fibers), organic acids and other ingredients (pectins, anthocyanins and others). Fruit is a rich source of vitamins, although, compared to vegetables, it contains less. Of the vitamins, the fruit contains the most vitamin C and carotene. Their quantity depends on the type of fruit, variety and a number of other factors. Vitamin C is not evenly distributed throughout the fruit. It is mostly found in the shell and under it. The second vitamin in importance and quantity is carotene. It contains the most: apricot, pineapple, prunes, peaches, etc. In smaller quantities, the fruit also contains other vitamins: K, E, B vitamins.

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Reference

Literature

Nikolić, Miroslav, editor (s). (2007). "Fruit". Dictionary of the Serbian language. Novi Sad: Matica Srpska. p. 166. »vo⁇ će (vo⁇ će) s zb. 1. fruits (usually juicy) of fruit trees and some shrubby and herbaceous plants that are most often eaten fresh, unprocessed « Čićанчић, Р. Stojanović, D. Economic botany, useful plants and their products. 1st ed. Belgrade: Institute for Textbooks, 2008.

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