1 / 10

Fruit and Vegetables

Fruit and Vegetables. Nutritional Content. LBV Protein in pulses and beans HBV protein in soya beans Carbohydrate – root vegetable/tubers e.g. Potatoes Fibre – flesh and skin of fruit and veg. Vitamin A. In orange fruit. Vitamin B. Green Leafy Vegetables. Vitamin C.

makana
Télécharger la présentation

Fruit and Vegetables

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Fruit and Vegetables

  2. Nutritional Content • LBV Protein in pulses and beans • HBV protein in soya beans • Carbohydrate – root vegetable/tubers e.g. Potatoes • Fibre – flesh and skin of fruit and veg

  3. Vitamin A • In orange fruit

  4. Vitamin B • Green Leafy Vegetables

  5. Vitamin C • Citrus Fruit, blackcurrants, sprouts , spinach, watercress

  6. Iron • Apricots and leafy veg

  7. Calcium • Leafy Green Vegetables

  8. Types of fruit • Climateric – ripen rapidly so are often picked at full size but before they are fully ripe e.g. • Mango, pear, banana and avacado

  9. Non Climateric • Ripen slowly and tend to maintain whatever quality they had at harvest e.g. Citrus fruit, apples, kiwi, pineapple, grapes and most veg)

  10. Stoned fruit

More Related