Minerals and Vitamins in Fruits (II)
Fruits are good source of vitamins and minerals.
Vitamins: highlights the content of vitamin C (citrus, tropical fruits, melon, strawberries and blackcurrants) and provitamin A (apricots, cherries, melon and peach …), both antioxidant action. To a lesser degree, there are other B vitamins water-soluble, biotin and pantothenic acid (apricots, citrus, figs …).
In general, are richer in vitamins colored varieties, and summer and fruits in the sun. As a curiosity: in the same tree, facing south, the fruits are richer in vitamins than north-facing, the cusp of richer than those of the skirts and the exterior. richer than the interior.Minerals abundant in fruit potassium (needed for the transmission of nerve impulses and normal muscle activity contributes to the water balance inside and outside the cell). They are rich in potassium, bananas, kiwi, nectarines, persimmons, cantaloupe, red grapes, cherries, apricots, plums, fresh coconut, avocado, pineapple, custard apple and papaya. They also provide magnesium (related to the functioning of the bowel, nerves and muscles, part of bones and teeth, enhances immunity and resistance to degenerative diseases, has a mild laxative effect and is anti stress).
Other non-nutritive components but also important
Fiber: contributing part of the fruits are pectin, a type of water soluble fiber which plays a key role in the consistency of the fruit and also has beneficial effects on our health. The fiber in fresh fruits in a ratio of 0.7% and 4.7%. Fruits with lower water content or edible portion contains seeds which have values higher dietary fiber. The fiber content is reduced to bare fruit. So in apples, is reduced by 11% and pears, about 34%.
Organic acids (0.5% – 6%) affecting the taste and aroma of fruit. Citric acid (citrus, strawberries, pears power …), the action of vitamin C and exerts a disinfectant and alkalizing the urine. Other organic acids include malic fruits (apples, cherries, plums, apricots) and acid (strawberries), the latter anticoagulant and anti-inflammatory action.
Phytochemicals (colors, aromas and phenolic compounds): despite being present in very low concentrations, significantly influence the acceptance and desire for the fruits, and many of them are also antioxidants that help reduce the risk of degenerative diseases , cardiovascular disease and even cancer.
Source: www.alimentacion-sana.com.ar
photo source: www.childrenfirst.nhs.uk