It is, in general, more than 80% by weight of the edible portion, ranging from 82% in grapes, 90% in strawberries and up to 93% in the watermelon.

Power Value

Fruit Calories depend almost exclusively on its carbohydrate content, except in the case of avocado and coconut, fruits in which the fat content determines its energy.

Carbohydrates: The sugars or simple carbohydrates (fructose, glucose, sucrose …) give the sweet taste of ripe fruits and represent a 5-18% by weight of the edible portion.

Apples and pears are rich in fructose. The fruits are also other mono and disaccharides such as xylose, arabinose, mannose and maltose. Plums and pears contain relatively high amounts of sorbitol, a substance closely related to sugars, which has a known laxative effect.

Have less complex carbohydrates (starch). The unripe fruits have between 0.5-2% of starch, but as they get older this percentage decreases to almost nothing, except for ripe bananas, in which the starch can exceed 3% of its total weight.

Fats: the content is almost negligible (0.1-0.5%), except avocado, which contributes 14% of fat, especially oleic acid, healthy (72% fat) and coconut, with 35% fat, mainly saturated (88.6% of total fat), less healthy.

Artistic Value

Is given in terms of their protein content, usually less than 1% of fruit fresh weight. Proteins are composed of amino acids, ten of which (leucine, isoleucine, valine, threonine, tryptophan, methionine, lysine, phenylalanine, histidine and arginine) are essential for humans.

The essential term refers to the body can not produce itself and therefore must necessarily obtain the daily diet. A protein containing, in quantity and quality, the ten essential amino acids is considered complete or high biological value.

In fruits, proteins are of low biological value. In citrus, strawberries abound simple nitrogenous substances such as glutamine and asparagine and aspartic and glutamic acids. In apples and pears abound asparagine and oranges are rich in proline.

Source: www.alimentacion-sana.com.ar
photo source: www.irishhealth.com

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Factors that influence the GI

• The GI of a  depends primarily on the nature and proportion of carbohydrates it contains simple carbohydrates, complex carbohydrates, fiber.
• Attention: rich in starch does not necessarily low GI as was long believed. The effects of starch depend on the proportion of amylopectin and amylose. The higher the amylose content is high (grain 15 to 30%, tubers from 17 to 22%, pulses 30 to 66%) plus a low GI.
• The fibers are slow on the uptake of glucose (soluble fiber decreases the action of digestive enzymes).
• The IG also depends on the presence of other nutrients such as lipids and proteins (they tend to reduce the GI).
• Finally IG depends on various mechanical treatments undergone by the food and cooking.

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The fibers are not treated, they do not provide energy. However they have an important role in the mechanical action of digestion. They increase the volume of stool and stimulate transit.

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Carbohydrates are found in many foods. They are found mostly in foods of plant origin. There was very little in foods of animal origin except for milk which is a source of lactose.
Simple carbohydrates

Glucose is rarely encountered in this simple form in nature. Fructose is naturally present in fruits, corn, honey. Sucrose is composed of one molecule of glucose and one fructose molecule. This disaccharide is a carbohydrate reserve of plant species such as sugar beet or cane sugar. It is the white sugar, our table sugar. Lactose is composed of one glucose and one galactose molecule: the milk sugar. The maltose present in the malt combines two molecules of glucose.

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Carbohydrates (or carbohydrates) are usually divided between sugars (monosaccharidas such as glucose, galactosa or fructose) and saccharides, which are polymers of sugars (polysaccharides). Disaccharidas (Disaccharide), such as sucrose or lactose, and polysaccharides (polysaccharides or polysaccharides) are part of the latter category. Only Monosaccharidas and disacharidas have a sweetness. Polysaccharides, like starch, are insipid.

• Monosaccharidas (simple sugars) are simple molecules, nonhydrolyzable, forming crystals.
• Aldoses are carbohydrates with an aldehyde function on the first carbon.
• Ketoses are carbohydrates with a ketone function on the second carbon.
• Sacharide (complex sugars), are hydrolysable polymers of monosaccharides linked by a saccharide.

Holosidas are polymers of only dare :

• Oligoholosidas (oligosaccharidas) are an index of polymerization less than 10.
• Polysaccharides (polysaccharides) have an index of polymerization greater than 10 (eg amylose, amylopectin, cellulose, glycogen).
• Homopolyosides are carbohydrates whose hydrolysis gives only one kind of dare.
• Heteropolyosidas are carbohydrates which hydrolysis did not give a single type of monosaccharides.

Glycosides are polymers of monosaccharides and molecule (s) not the carbohydrate Aglycone:

• O-glycosides in which an alcohol (-OH) of the aglycone involved in sacharide binding.
• N-glycosides in which an amine (-N =) of the aglycone involved in sacharide binding
• S-glycosides in which a thiol (-SH) of the aglycone involved in saccharide binding.

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• The ribose giving ribofuranose.
• The 2-deoxyribose 2-giving desoxyribofuranose.
• Fructose giving fructofuranose.
• Generally, it is Ketohexose.

The dare is cyclizing pyran form (Pyranose) are:

• Glucose giving glucopyranose.
• Galactose giving galactopyranose.
• Generally, it is Aldohexose.

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Carbohydrates are a class of organic molecules containing a carbonyl group (aldehyde or Ketone) and several hydroxyl groups (-OH). Carbohydrates were historically called carbohydrates. Their chemical formula is based on the model Cn (H2O) p (hence the title history). However, this model is not valid for all carbohydrates, which provide for some atoms of nitrogen or phosphorus (for example). They belong, along with proteins and lipids, essential constituents of living things and their nutrition because they are a key biological intermediate storage and consumption of energy. In Autotrophic organisms, like plants, sugars are converted into starch for storage. In heterotrophic organisms, like animals, they are stored as glycogen and used as a source of energy in metabolic reactions, they are oxidized during digestion of carbohydrates providing approximately 17 kJ / g depending on the study in the bomb calorimeter .

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While it is important to maintain a good balance between energy intake and energy expenditure, public opinion researchers is that people who have a diet rich in carbohydrates are less likely to accumulate body fat than those who have a diet low in carbohydrates and high in fat. Here are some of the reasons underlying these observations:

• The energy density of diets rich in carbohydrates is lower because they contain, weight for weight, fewer calories than fat. In addition, foods rich in fiber also tend to be bulky, so nourishing.
• Studies have shown that carbohydrates cause a rapid feeling of fullness, therefore, people who have a diet rich in carbohydrates are less likely to overeat.
• It was also suggested a very low proportion of carbohydrates in food is converted into fat in the body, mainly because it is a process in which the body does derive little benefit. Instead, the body tends to use preferably the carbohydrates in an energy goal.

Regarding oral health, research in recent years allow a more rational approach to the role of sugars and other carbohydrates in dental caries. It is now strongly recommended that programs to prevent dental caries no longer be solely focused on the absorption or non-absorption of sugars, but rather the intake of fluoride, on good oral hygiene and a varied diet

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• The recognition and promotion of the many benefits of carbohydrates from food on health. We have to realize that these organic elements are not content to provide energy.
• For anyone over the age of two years, the optimal scheme must contain at least 55% of calories from carbohydrates.
• It is vital to consume a wide variety of foods containing carbohydrates so that the system is composed of a sufficient amount of nutrients and dietary fiber.

Whatever their forms, all carbohydrates are good for your health and is recommended for those who want to stay active and fit have a well balanced diet rich in carbohydrates.

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