The quantity of
this substance varies from 1 per cent. in lemons to 20 per cent. in some
other fresh fruits, such as plums. In dried fruits, the amount of sugar
is much higher, reaching as high as 60 per cent. or even more in such
fruits as figs, dates, and raisins.
15. CELLULOSE IN FRUIT.--In fruits, as in vegetables, cellulose is found
in varying quantities. The larger the quantity, the lower will be the
food value of the fruit, except where the water has been evaporated, as
in the case of dried fruits. The digestibility of this cellulose,
however, is not worth considering, for, while it is possible that small
amounts of very young and tender cellulose from fruits may be digested,
on the whole this characteristic may be disregarded. The skins and seeds
of fruits, as well as the coarse material that helps to make up the
pulp, are known as refuse and are treated as such by the human digestive
tract; but it is to this waste material, or cellulose, that the laxative
quality of fruit is largely due.
In cases where there are digestive or intestinal troubles, it is often
necessary to remove the cellulose before the fruit is eaten.
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