Fruits

Fruit - bodies angiosperm plants, including seeds and formed, as a rule, after fertilization. Contain proteins, carbohydrates, vitamins, mineral salts, and nut - and fats in large numbers.
Chemical composition, food, biological and nutritional value of fruits are divided into 2 groups: 1) fruit and berries and 2) nut. Fruits and berries its composition is close to the vegetables (see).
The use of the fruits in the diet allows the easiest and most fun way to introduce into the body of the considerable amount of easily digestible carbohydrates. The fruits are one of the main sources of ascorbic acid, carotene and substances possessing P-vitamin properties.
Some fruits can be attributed to natural vitamin concentrates (hipscontaining mg% of ascorbic acid and 1.5 mg% carotene; Rowan 80 mg ascorbic acid 8 mg% carotene; sea-buckthorn, respectively 250 mg% and 3.5 mg% ; black currant, containing 250 mg ascorbic acid). Important sources of vitamin C in all seasons of the year are citrus, where there are no enzymes, oxidizing ascorbic acid, therefore, lemons, oranges and tangerines in winter and spring are the most realistic source of natural vitamin C.
The fruits are a rich source of calcium and potassium. Especially a lot of them in peaches, apricots, bananas, black and red currant, raspberry. Introduction to the diet of fruits can improve the ratio of mineral components of the diet and increase their absorption; in the body it creates the alkaline reserves of mineral substances involved in the regulation of acid-base balance.
The biological value of fruit and berries is conditioned by the content of significant quantities of organic acids, tannins (tannin, catechins) and pectin substances.
The fruits of the group nut contain significant amounts of protein, fats, carbohydrates and high in calories. Chemical composition and biological properties, they are a valuable food product.
The oldest way of preserving the fruits is dried; under the influence of the latter amount of moisture dried fruit falls to 16-25%. The high concentration of soluble substances (sugar, organic acids and other) and such humidity created conditions favorable for the development of microorganisms. Dried fruit can be attributed to the natural concentrates, i.e. products of high nutritional and energy value. They are one of the best sources of water-soluble carbohydrates and essential clinical nutrition in all the diets, allowing to diversify the diet. Dried fruit have good taste, high content of organic and ascorbic acid.
The best views of processing of fruits is a fast freezing, providing almost full preservation of vitamins, color and aroma of fruits, and the preparation of drinks.

Fruit - bodies angiosperm plants, including seeds and formed, as a rule, after fertilization. Contain proteins, carbohydrates, vitamins, mineral salts, and nut - and fats in large numbers.
Chemical composition, food, biological and nutritional value of fruits are divided into 2 groups: 1) fruit and berries and 2) nut. Fruits and berries its composition is close to the vegetables (see).
The use of the fruits in the diet allows the easiest and most fun way to introduce into the body of the considerable amount of easily digestible carbohydrates. P. are one of the main sources of ascorbic acid, carotene and substances possessing P-vitamin properties. The presence in the fruit of ascorbic acid and P-active substances and favorable their combination in the body creates optimal conditions for the manifestation of the biological action of these vitamins.
Some on can be attributed to natural vitamin concentrates (rose, containing 1500 mg of ascorbic acid and 5 mg% carotene; Rowan - 50 mg of ascorbic acid 8 mg% carotene; sea-buckthorn, respectively 120 mg% and 8 mg%; black currant, containing 294 mg ascorbic acid). Important sources of vitamin C and P-active substances in all seasons of the year are citrus, as during long storage vitamins in them due to the absence of enzymes, oxidizing ascorbic acid, remain without significant losses. Lemons, oranges and tangerines in winter and spring are the most realistic source of natural vitamin C.
P. are a rich source of calcium and potassium. Especially a lot of them in peaches, apricots, bananas, black and red currant, raspberry. Fruits contain along with ascorbic acid and P-active substances iron, tanney, enhances the absorption in the body. Introduction to the diet P. allows to improve the ratio of mineral components of the diet and increase their absorption. P. able to create in the body alkaline reserves of mineral substances involved in the regulation of acid-base balance.
The biological value of fruit and berries is conditioned by the content of significant quantities of organic acids, tannins (tannin, catechins) and pectin substances.
The fruits of the group nut contain significant amounts of protein, fats, carbohydrates and high in calories. Chemical composition and biological properties, they are a valuable food product.
Canned food (see) from P., losing several levels of vitamins, retain organic acids and digestible carbohydrates, as well as in a large part, and inherent P. flavouring properties.
The oldest way of preserving the fruits is dried; under the influence of the latter is the amount of moisture in dried P. reduced to 16-25%. The high concentration of soluble substances (sugar, organic acids and other) and such humidity created conditions favorable for the development of microorganisms. Dried P. can be attributed to the natural concentrates, i.e. products of high nutritional and energy value. They are one of the best sources of water-soluble carbohydrates and essential clinical nutrition in all the diets, allowing to diversify the diet. Dried P. have good taste, high content of organic and ascorbic acid.
The best form of recycling P. is a fast freezing, providing almost full preservation of vitamins, color and aroma P., as well as the preparation of drinks (see fruit Juices). To save P. apply another method sulfatirovnie sulphurous anhydride.