Vegetables & fruits – Nutritional Values
All edible plant matter (such as seeds, roots, leaves, stems, flowers and fruits) is called vegetables. Their nutritive properties remain the same.
Some of the most common vegetables:
Cauliflower, eggplant, lettuce, radish, spinach, potatoes, tomatoes, etc.
Some commonly used fruits are apple, berries, mango, banana, orange, etc.
China is the leading producer of more than half of the world’s vegetables. This country devotes the most land to vegetable production.
The next to China are India, the United States, Turkey, Iran, and Egypt. Spain and the Republic of Korea got the highest average yields.
Most vegetables have low fat and rich in fiber, proteins, vitamins, minerals, and antioxidant vitamins such as vitamins A, C, and E.
To inhibit microbial growth and extend storage life (shelf life) fruit and vegetables are stored in controlled atmosphere with high levels of carbon dioxide or high oxygen levels. Consuming five or more portions of fruit and vegetables a day is recommended by many nutritionists.