HEALTH & FOOD

Nutrition

1.Vegetables

2.Fruits

3.Grains

4.Health Drinks

                      Benifits of Fruits and Vegetables

Fruits, nuts, and vegetables play a significant role in human nutrition, especially as sources of vitamins (C, A, B6 , thiamine, niacin, E), minerals, and dietary fiber.

Their contribution as a group is estimated at 91% of vitamin C, 48% of vitamin A, 27% of vitamin B6 , 17% of thiamine, and 15% of niacin in the  diet.

Fruits
                              Fruits

Fruits and vegetables also supply 16% of magnesium, 19% of iron, and 9% of the calories. Legume vegetables, potatoes, and tree nuts (such as almond, filbert, pecan, pistachio, and walnut) contribute about 5% of the per capita availability of proteins in the  diet,

and their proteins are of high quality as to their content of essential amino acids.



Nuts are a good source of essential fatty acids, fiber, vitamin E, and minerals. Other important nutrients supplied by fruits and vegetables include folacin, riboflavin, zinc, calcium, potassium, and phosphorus.

Fruits, nuts, and vegetables in the daily diet have been strongly associated with reduced risk for some forms of cancer, heart disease, stroke, and other chronic diseases.

Some components of fruits and vegetables are strong antioxidants and function to modify the metabolic activation and detoxification/disposition of carcinogens, or even influence processes that alter the course of the tumor cell (Wargovich, 2000).

Although antioxidant capacity varies greatly among fruits and vegetables (Prior and Cao, 2000) it is better to consume a variety of commodities rather than limiting consumption to a few with the highest antioxidant capacity.

Vegetables
                                 Vegetables

The USDA 2000 Dietary Guidelines (USDA, 2000) encourage consumers to:

(1) enjoy five a day, i.e., eat at least 2 servings of fruits and at least 3 servings of vegetables each day.

(2) choose fresh, frozen, dried, or canned forms of a variety of colors.

(3) choose dark-green leafy vegetables, orange fruits and vegetables, and cooked dry beans and peas often. In some countries, consumers are encouraged to eat up to 10 servings of fruits and vegetables per day.

There is increasing evidence that consumption of whole foods is better than isolated food components (such as dietary supplements and nutracenticals).

For example, increased consumption of carotenoid-rich fruits and vegetables was more effective than carotenoid supplements in increasing LDL oxidation resistance, lowering DNA damage, and inducing higher repair activity in human.

vegetables
 vegetables

fruits and vegetables and on the bioavailability of nutrients taken as dietary supplements or as foods that contain these nutrients.

Examples of the components of fruits and vegetables that have positive effects on human health and their important sources.

Elements Sources Impacted human diseases
Antioxidants cancer, cataracts, heart disease, stroke
Vitamin C  broccoli, cabbage, cantaloupe, citrus fruits, guava, kiwifruit, leafy greens, pepper, pineapple, potato, strawberry, tomato
  Vitamin A

 

dark-green vegetables (such as collards, spinach,  and turnip greens), orange vegetables (such as carrots, pumpkin, and sweet potato), orange-flesh fruits (such as apricot, cantaloupe, mango, nectarine, orange, papaya, peach, persimmon, and pineapple), tomato
Vitamin E  Nuts (such as almonds, cashew nuts, filberts, macadamias, pecans, pistachios, and walnuts)
Fiber most fresh fruits and vegetables, nuts, cooked  dry beans and peas diabetes, heart disease
Folate dark-green leafy vegetables (such as spinach, mustard greens, and romaine lettuce), legumes  (cooked dry beans and peas, green peas), oranges birth defects, cancer, heart disease
Potassium baked potato or sweet potato, banana & plantain,  cooked dry beans, cooked greens, dried fruits (such as apricots and prunes), winter (orange) squash hypertension, stroke