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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.

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Fruit and Vegetables

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  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

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