Nutritional Quality of Fruits and Vegetables

Abstract

Horticultural crops are some of the main components of a healthy diet. The constituents obtained by the human body from fruits and vegetables include water, carbohydrates, fats, proteins, fi ber, minerals, organic acids, pigments, vitamins and antioxidants, among others. Fruits and vegetables, especially, are a good source of fi ber, selected minerals, vitamins and antioxidants. Most fruits and vegetables are available almost year-round in a wide variety and they not only taste good, but they also have favorable attributes of texture, color, fl avor and ease of use. They can be fresh, cooked, hot or cold, canned, pickled, frozen or dried. Fruits and vegetables are consumed at all times, and due to their convenient size; they are an excellent between-meal snack. They are relatively low in calories and fat (avocado and olives being the exceptions), they have no cholesterol, they are rich in carbohydrates and fi ber, they contain vitamin C and carotene, and some are a good source of vitamin B 6 . Fruits and vegetables are relatively low in sodium and high in potassium. Ascorbic acid in fruits and vegetables enhances the bioavailability of iron in the diet. Because of all these characteristics, fruits and vegetables have a unique role in a healthy diet. A growing body of research has shown that fruit and vegetable consumption is associated with reduced risk of major diseases, and possibly delayed onset of age-related disorders, promoting good health. However, in many cases fruit and vegetable consumption is still below the dietary guideline goal of consuming 5–10 servings each day. The nutritional value of fruits and vegetables depends on their composition, which shows a wide range of variation depending on the species, cultivar and maturity stage. The composition of fruits and vegetables includes a great number of metabolites however, it could be predicted that no single commodity might be rich in all these constituents. This chapter describes the general characteristics of the components of fruits and vegetables, related to their benefi ts as food sources.