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Flashcards in Fruits And Vegetables Deck (7)
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1

Classification of fruits

Citrus fruit e.g lemon, oranges
Berries/soft fruit e.g raspberries, blackberries
Stone fruits e.g plums, apricot
Hard fruits e.g apple, pears
Dried fruit e.g dates, raisins
Other e.g kiwis,grapes

2

Nutrtional value of FRUIT

A few of them contain protein
No fat except olives + avocados
Contain sugar for energy and fibre in the skin
Vitamin C for healthy skin in citrus fresh fruits
Vitamin A in red, orange, yellow and green fruits for good eyes
Dried fruits have calcium and iron
Fruits have 95% of water

3

Uses if fruit

Breakfast
Cold deserts
Drinks
Fresh

4

Effects of processing/cooking fruit

Becomes soft
Vitamin C reduced up to 25%
Micro-organisms destroyed
Fibre becomes soft + digestable
Vitamins + minerals dissolve in cooking/canning liquidds

5

Composition of FRESH FRUIT

Protetin:Trace
Fat:0%
Carbs:5-20%
Minerals:iron and calcium
Vitamins:A,C
Water:80-90%

6

Composition of DRIED FRUIT

Protein:Trace
Fat:0%
Carbs:50-60%
Minerals:Calcium and iron increased
Vitamins:A
Water:15-25%

7

Composition of TINNED FRUIT

Protein:Trace
Fat: 0%
Carbs:20-30%
Minerals:Calcium, iron reduced
Vitamins:A,C
Water:70-80%