The nutrient traits of vegetables and fruits:
The sorts of vegetables are extremely plentiful, which can be divided according to their position:
Vegetables whose leaves can be eaten: cabbage, rape and spinach ect.
Vegetables whose rhizomes can be eaten: radish, potato, taro, shallot, garlic and lotus root, ect.
Flash beans: haricot, horse bean, Holland bean, ect.
Melons and eggplant: wax gourd, cucumber, balsam pear, ect.
Fresh vegetable are full of water and most of them even contain more than 90%, while the amounts of carbohydrate and protein are low. As a result vegetables can’t be the resources of them. But vegetable still play an important role in diet so that they are the important resources of mineral, vitamin and fiber.
The color of vegetables affects their nutrition. Because green and orange vegetable contain a lot of carrot’s elements. Green vegetables are nice resources of Vc. various peppers all contain extremely plentiful Vc and a lot of B-elements of carrots. Common vegetables are lack of Vc except balsam pear. Every 100 g of them can provide 84 mg Vc.
Vegetables are full of diet’s fiber. It can promote intestines to move, benefit for preventing artery ossifying, and occurrence of fat diabetes.
The value of fresh fruits’ nutrition is similar with fresh vegetables, which contain much water, little vitamin and fat. However, the sugar in fruits is different from vegetables, which mostly is fruit-sugar, dextrose, cane sugar and little starch in them which are not ripe. The organic acid that fruits contain is the traits that vegetables don’t have.
Fruits and vegetables both have plentiful water, while other food is large in volume, low in energy. To take energy controlling into consideration, overweight and fat people should eat this kind of food as much as possible.