Fruit and vegetables
Vegetables and fruits next to cereal products form the basis of a vegetarian diet. Fruit and vegetables are generally low -calorie products, although not lack of and highcallory, such as. nuts, Dry seeds of legumes, etc..
The low caloric content of most fruits and vegetables combine with this, that they contain little fat and proteins. Instead, they are the richest source of vitamins in the vegetarian diet, minerals, easily absorbable sugars, organic acids, enzymes, pektyn, fragrances, tannins and so -called. regulating ingredients, e.g.. digestive processes. Fruits and vegetables are also characterized by an attractive appearance (so -called. The orthodox attractiveness of food has a great impact on the absorption of individual ingredients of food).
Fresh fruits and vegetables have the greatest nutritional value, particularly harsh.
Owóce arises from the octrics (Proper fruit, np. cherries) or with ovies and elements adjacent to it (alleged fruits, e.g.. apples, pears, strawberries). The fruit consists of two basic parts: fruitful and seeds. The dining part of most fruit is fruitful. The dining part of the vegetables are: granary roots (np. carrot), leaves (np. cabbage), leaf tails (np. rhubarb), cloakroom (np. cauliflower), Young shoots (np. asparagus), onions, thickened stems (np. kalaep), tubers (np. potatoes), fruit (np. pea, cucumbers).
The chemical composition of individual species of fresh fruit and vegetables is very diverse and depends, among others. from the varieties, degree of maturity, impact of external conditions during vegetation, transport, storage.
Due to the importance of this group of raw materials for vegetarians. Always remember, that water in these raw materials occurs in both free and associated form, So it is in this form a very valuable nutrient.
In a great simplification, for practical purposes, We can accept, that well -stored fruits and vegetables lose about 30% nutrients (some more, others less), and badly stored - from 50 do 90%. For calculating e.g.. We accept vitamin C content in potatoes until December 30% strat, and after December 50%.