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COMPOSITION AND FOOD VALUE OF FRUITS
COMPOSITION OF FRUITS
11. The composition of fruits is a matter of considerable importance,
for on it the food value of the fruits depends. To a certain extent, the
composition of all fruits is the same, but the varieties of this food
differ in their food values almost as greatly as do vegetables. Many of
them are extremely low in this respect, while a few of them are rather
high. In order to determine the place that fruit should have in a meal,
it is necessary to obtain a definite idea of the composition as well as
the food value of the different varieties.
12. PROTEIN AND FAT IN FRUITS.--Such small quantities of protein and fat
are contained in fruits that very little attention need be given to
these substances. Exceptions are found in avocados, or alligator pears,
and in ripe olives, both of which are high in fat. Then, too, there is a
small amount of protein in grapes and some other fruits, but it is not
sufficient to merit consideration.
13. CARBOHYDRATE IN FRUIT.--Whatever food value fruits may have, whether
it be high or low, is due to the carbohydrate they contain.
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