The power of fruits in food

Fruit are seeds or fruits, mostly perennial shrubs and trees. The difference between fruit and vegetables is low, so it contains more sugar and comes from the perennial and vegetable of yearling plants. Arises from fertilized flowers and vegetables produced by other parts of the plant. Tomatoes, peppers, zucchini, cucumbers and pumpkins are also fruits and since they are not sweet or acidic they are considered vegetables. It grows on all continents and all climates where for some species there is a suitable soil and climate conditions. The most appreciated because of it’s chemical composition and moisture content of most fruit ingredients is 70 to 90%. Water plays an important physiological role as triggers secretion in the stomach and intestines and has a beneficial effect on the kidneys and skin. In addition to water, all the ingredients of fruit make the dried extract and can be soluble and insoluble in the fruit juice. Soluble ingredients are sugar, acids, some of the colored substances and a part of the mineral and pectin substances and insoluble ingredients are starch, cellulose and a portion of mineral substances and pectin. 

The most important ingredient are vitamins and most of it is under the crust, so that the stripping of raw fruit loses a lot of vitamins. Much has vitamin C (lemon, orange, rose pomegranate, kiwi, strawberries, blackberries and other), provitamin A (pineapple, apricot, peach, rose pomegranate and other), B-complex vitamins (apples, plums, bananas, strawberries and more), addition of vitamins as an important ingredient are the fruit acids (citric, malic, tartaric and other). They give a pleasant sour taste and there are about 3 to 4%. Minerals such as salts, calcium, potassium, sodium, phosphorus, iron and other having about 1%. Enzymes act as organic catalysts in biochemical processes and causes the discoloration and smell of different types. Energy value is not great, but the most valuable and most nutritious ingredients are sugars that the human body easily absorbed, so it is not only refreshing, but also easy to digest. All kinds of dried fruit have more sugar than average, especially dates. Cellulose is indigestible, but a very good effect on the bowel. Cellulose with pectin substances makes the basic structure of plant tissues. Pectin is also a polysaccharide. The fruit has a lower fat content and about 1% protein. With fruit can make jam, juices, pastries and various compote. Raw or cooked fruits served as an adjunct some meat dishes, used to prepare salads and sauces, as well as for making different kinds of fruit brandies.
 

Types of fruit:

– Varies according to the time of maturation, the degree of maturity and purpose
– According to the time of maturation varies or early spring, summer and late or autumn fruit
– According to the degree of maturation of fruits may be ripe for the picking, ripe for eating and mature processing
– As of different fresh and dried fruit
– The purpose of the fruits can be a fresh fruit and fruit processing
– Differ continental fruit, which grows on the continental and temperate climates and tropical fruit, which grows on the area of ​​the Mediterranean and subtropical climates. From the tropics also is called exotic fruit (mango, papaya and other)

Continental:

– Pome fruit (apple, pear, quince, medlar)
– Nuts (plums, cherries, peaches, apricots and other)
– Berries (garden and wild strawberry, blackberry, raspberry and mulberry)
– Berries (grapes, currants, gooseberries, blueberries, cranberries, rose hip, chokeberry, rowan and other)
– Nuts (walnuts, hazelnuts, almonds, chestnuts, poppy seeds and peanuts)
– Melons

Tropical:

– Citrus fruit (lemon, orange, mandarin, grapefruit, fig trees, pomegranate, persimmon, jujube, rowan, strawberry, kiwi and pine nuts)
– From the area of ​​subtropical climate (pineapple, banana, dates, coconut, avocado, pistachio and kiwano)