The nutritional value of fruits and vegetables

Abstract

Fruits and vegetables are horticultural products used in food. Most fruits and vegetables have food value, being eaten both raw and canned. Fruits and vegetables are rich in carbohydrates, minerals and vitamins with low molecular weight, dyes (phytonutrients with an antioxidant role such as beta-carotene, lutein, zeaxanthin and lycopene). Vegetables and fruits are widely consumed foods of vegetable origin, with an important role in nutrition due to their special sensory properties and the precious nutritional elements they contain: carbohydrates, enzymes, organic acids, vitamins and mineral salts.