The nutritional value of fruits and vegetables for the survival of the organism

Abstract

The purpose of the training. Analysis of the research and therapeutic features of the availability of fruits and vegetables in the issue of the composition of the body and the normative annual ratio of its consumption in% to the total demand among vegetable and fruit crops.

Materials and teaching methods. Quality determination methods distinguish all food products and divide them into groups according to the quality of identification; organoleptic and laboratory methods are used.

The result of their study and consideration. The results of the conducted studies allowed us to determine the amount of soluble and insoluble solids in the composition of fruits and vegetables.

Dry soluble substances include nitrogenous compounds, carbohydrates, acids, pectins, dry insoluble substances – fiber, half-cell, protopectin, as well as some nitrogenous substances, pigments and fat-soluble vitamins, iron.

100 g of vegetables contains 25-40 kcal, and 100 g of fruits contains 50-70 kcal (1 kcal = 4.19 kcal).

Conclusion.

1. Fruits and vegetables are an important food source for the human body and play an important role as an energy source for his body.
2. Fruits and vegetables are an indispensable and necessary part of the diet, and in our republic, a person is recommended to eat fruits and berries throughout the year, depending on age and type of activity.