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. Continue reading
Minerals and Vitamins in Fruits (I)
The composition of fruits varies widely depending on the type of fruit and its degree of maturation. Water is the major component in all cases.
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.
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. Continue reading