{"id":25877,"date":"2021-07-07T20:15:00","date_gmt":"2021-07-07T18:15:00","guid":{"rendered":"https:\/\/ilovefruitandvegfromeurope.com\/the-nutritional-properties-of-fresh-fruit-and-vegetables\/"},"modified":"2023-07-27T11:58:01","modified_gmt":"2023-07-27T09:58:01","slug":"the-nutritional-properties-of-fresh-fruit-and-vegetables","status":"publish","type":"page","link":"https:\/\/ilovefruitandvegfromeurope.com\/en_ca\/the-nutritional-properties-of-fresh-fruit-and-vegetables\/","title":{"rendered":"The nutritional properties of fresh fruit and vegetables"},"content":{"rendered":"\n
Fruits and vegetables are naturally low in calories<\/strong>, as most are virtually fat-free. <\/p>\n\n\n\n Fruit is generally higher in sugar (fructose) at an average of 10% of its weight; it does however depend on the water content of the fruit\u2014for instance, melons contain about 5% sugar, while bananas have 20%. <\/p>\n\n\n\n Dehydrated fruit are higher in sugar -on average, about 70% of their weight – as their liquid is evaporated and the sugars (among other components) concentrated.<\/p>\n\n\n\n Some vegetables are, in fact, high in oils that are considered beneficial<\/em>, such as in walnuts which have 45% of fats including omega 3 and 6 fatty acids, which are also present in some types of fresh fruit such as 16% in avocado and 30% in coconut.<\/p>\n\n\n\n The minerals<\/strong> in fruit and vegetables contribute to the daily recommended nutritional requirements, in particular of magnesium, potassium, calcium, zinc, iodine and iron; the absorption of iron through vegetables is in general between 2 and 10% of the amount of the mineral in the vegetables. <\/p>\n\n\n\n Vitamin C promotes the absorption of iron from vegetables\u2014a great idea is to dress them with lemon juice!<\/p>\n\n\n\n Fruits and vegetables are a source of vitamins in good quantities: vitamin A, vitamin C, and folic acid<\/strong> as well as antioxidants<\/strong> such as lycopene from tomatoes which are also rich in vitamin C, found mainly in yellow, orange, red fruit and green leafy vegetables, in addition to orange vegetables like carrots.<\/p>\n\n\n\n To meet the daily nutritional requirements of fruit and vegetables, the guidelines for a good diet <\/strong>recommend the following quantities:<\/p>\n\n\n\n The fresher the fruits and vegetables<\/em> are, the more they retain their nutritional level, therefore seasonal and zero-kilometre products<\/em> should be preferred and, among preserved products, frozen foods. <\/p>\n\n\n\n Fruit juices and other preparations are often deficient in their original nutrients and fibre.<\/p>\n\n\n\n We are used to finding a wide variety of fruits and vegetables in the shops all year long, without even realising which are in season. <\/p>\n\n\n\n This is a shame and loss to consumers, because their properties are not the same outside their natural time of growth. Seasonal products<\/em> grow to full maturity naturally, and so are richer in vitamins, mineral salts and phytonutrients.<\/p>\n\n\n\n Based on their composition of nutrients, vegetables are classified into the following categories:<\/p>\n\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" Fruits and vegetables are naturally low in calories, as most are virtually fat-free. Fruit is generally higher in sugar (fructose) at an average of 10% of its weight; it does however depend on the water content of the fruit\u2014for instance, melons contain about 5% sugar, while bananas have 20%. Dehydrated fruit are higher in sugar<\/p>\n","protected":false},"author":2,"featured_media":25878,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-25877","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\n<\/figure>\n\n\n\n
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