Tuesday, November 13, 2007

Chemical composition of fruit and vegetable

Chemical composition of fruit and vegetable
The primary chemical constitution in mist freshly harvested fruits and vegetables are water, which ranges s from low of 65% (fresh weight) in persimmons to a high of 96% in cucumbers.

Fruit and vegetables tend to be low in protein and lipids and high in carbohydrates.

They are also rich sources of certain micronutrients such as specific vitamins and minerals.

The only major fruits and vegetables with a relatively high lipid content are avocado and the olive, both which contain up to 15% lipid, oilseeds such as cottonseed, palm, peanut, and soybean are not usually considered fruits and vegetables.

These lipids primarily occur as components of cell membranes which function to maintain the integrity of cells and theirs organelles, as well as to serve as the staging area for many critical metabolic reactions.

The fatty acid components of membrane lipids tend to be relatively unsaturated.
Chemical composition of fruit and vegetable
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