Fruits And Vegetables Flashcards
1
Q
Classification of fruits
A
Citrus fruit e.g lemon, oranges Berries/soft fruit e.g raspberries, blackberries Stone fruits e.g plums, apricot Hard fruits e.g apple, pears Dried fruit e.g dates, raisins Other e.g kiwis,grapes
2
Q
Nutrtional value of FRUIT
A
A few of them contain protein
No fat except olives + avocados
Contain sugar for energy and fibre in the skin
Vitamin C for healthy skin in citrus fresh fruits
Vitamin A in red, orange, yellow and green fruits for good eyes
Dried fruits have calcium and iron
Fruits have 95% of water
3
Q
Uses if fruit
A
Breakfast
Cold deserts
Drinks
Fresh
4
Q
Effects of processing/cooking fruit
A
Becomes soft Vitamin C reduced up to 25% Micro-organisms destroyed Fibre becomes soft + digestable Vitamins + minerals dissolve in cooking/canning liquidds
5
Q
Composition of FRESH FRUIT
A
Protetin:Trace Fat:0% Carbs:5-20% Minerals:iron and calcium Vitamins:A,C Water:80-90%
6
Q
Composition of DRIED FRUIT
A
Protein:Trace Fat:0% Carbs:50-60% Minerals:Calcium and iron increased Vitamins:A Water:15-25%
7
Q
Composition of TINNED FRUIT
A
Protein:Trace Fat: 0% Carbs:20-30% Minerals:Calcium, iron reduced Vitamins:A,C Water:70-80%
