This document discusses the nutritional benefits of fruits and vegetables. It notes that fruits are generally rich in fiber, vitamins, and minerals, and are associated with reduced risk of diseases. Specific fruits like mangoes, papayas, and peaches contain high amounts of carotene, while citrus fruits and juices are rich in vitamin C. Bananas are high in carbohydrates. Vegetables provide nutrients like protein, fiber, vitamins A and K, calcium, and iron. Both fruits and vegetables are low in calories and fat. The document highlights the nutritional components of various fruits and vegetables.

1. Fruits and Vegetables!!!

2. Fruits!!!!!!
• There are variety of Fruits in enjoyable Tastes.
• Fruits have a major part of the Human Diet
• Fruits are generally rich in fiber, water, vitamin
C and water.
• Regular Consumption of Fruits is associated
with reduced risks of Cancer, Cataracts, Stroke,
Alzheimer's Disease, Cardiovascular Disease.
• Fruits are also low in calories.

3. • Fruits Like ripe mangoes, papayas and peaches
are particularly rich in carotene.
• Carotene is responsible
for the orange colour of
The carrots.

4.  Oranges, Citrus Fruits and fresh fruit juice are
rich source of Vitamin C.
Intake of these will result in health teeth and
gums, healing of wounds and clean
complexion.

5. • Bananas Are rich source of carbohydrates.
• In East African Highland bananas are of
greatest importance as a staple food crop.
• Cooking Bananas represent a major food
source for the African people.
• African children are been known to suffer
from Kwashiorkor because of consuming
large amounts of bananas because when
eating only bananas will cause an
imbalance between protein and
carbohydrates. The African Child will have
abundance of carbohydrates.

6. • Fruits provide fruit sugar levulose important to
food industry
• Levulose or fruit sugar is a simple monosaccharide
found in many plants.
• They provide some roughage necessary for
regulation of the body processes.

7. • Fruits like Apple and Plums contain high
amount of Pectin and are used for making
Jams and Jellies.

8. Vegetables!!!
• Vegetables means the edible part of the plant
but usually excludes seeds.
• Some vegetables can be consumed raw or
cooked.
• Different vegetables grown in different
climatic conditions.

9. Parts of the plant which can be Eaten!
 Leaves: a.)Spinach
b.)Amaranth
c.)Lettuce
d.)Coriander
e.) Methi
f.) Mint

10. • Roots and Tubers: a.) Onions
b.) Turnips
c.) Radish
d.) Carrots

11. • Fruits and Vegetables: a.) Brinjal
b.) Cucumber
c.) Ladyfinger
d.) Snake gourd

12. • Flowers: a.) Cauliflower
b.) Kachnar
c.) Banana Flower

13. Green Leafy Vegetables!!
• They are typically low in calories, low in fat,
high in protein per calorie, high in fiber, high
in iron and calcium, Vit A and Vit K
• They are also in rich in Riboflavin.
• They are known to reduce Angular Stomatitis.
• They have mild laxative effect.

14. ANGULAR STOMATITIS

15. • Root Vegetables are rich in carbohydrates and
carotene content.
• Vegetables eaten as salads provide Vitamin C
• Vegetables taken together with Cereals and
Pulses will improve the diet because
Vegetables contain Vitamin A and C which the
Cereals and Pulses lack.

16. Mushrooms!!!

17. • Mushrooms are a low-calorie food usually
eaten raw or cooked to provide garnish meal.
• Mushrooms are known as the meat of the
vegetable world
• Mushrooms add elegance and attractiveness
to the meal.

18. Toxic Mushroom/ Non-Edible
Mushrooms

19. • Intake of Non-Edible mushrooms can cause
poisoning due to the presence of toxins.
• It is Characterized by Vomiting, Retching,
Abdominal Pain, Loose Stools, Respiratory
Failure, Liver Damage accompanied by
Mucous and Blood.

20. Thank You
Hridya Nambiar
11TH B