FND- Fruits & Veg

• Recommended servings of fruits and vegetables

  • 7 to 10 servings
• Forms of fruits and vegetables

  • Fresh
  • Frozen
  • Dry
  • Canned
• Plant tissues that make up most of what we consume

  • Rice
  • Wheat
  • Sorghum
  • Potato
  • Cassava
  • Sugar cane
  • Sugar beets
  • Sweet potato
  • Beans/legumes
  • Soybean
  • Peanuts
  • Coconut
  • Banana
• Starch


  Provides energy
• Sweeteners


  Sugar cane and sugar beets
• Sweet potato


  Provides starch, beta carotene and vitamin K
• Beans/legumes


  Provide polysaccharides
• Soybean and peanuts


  Provide oil, fiber and protein
• Coconut


  Good oil source
• Banana


  Good source of fruit, very readily available and economical
• Fruit


  Mature ovary of a flower
• Classifications of fruit


  • Simple fruit
  • Aggregate fruit
  • Multiple fruits
• Simple fruit


  One ovary in one flower
• Simple fruits


  • Pomes (apples, pears)
  • Drupes (plums, nectarines, apricots)
• Pericarp


  The fleshy bit that's eaten
• Carpal


  The remaining bits of flower structure
• Categories of fruits


  • Pepo
  • Drupe
  • Pome
  • Legume
  • Citrus
• Pepo


  • Cucumbers, squash, pumpkin
• Drupe


  • Peaches, plums, nectarine
• Pome


  • Apple and pears
• Legume


  • Peas, soybeans
• Citrus


  • Orange, lime
• Flavedo


  Outer coat (rind, zest) where flavor is held
• Albedo


  White pit that surrounds the cross section of the citrus, contains a lot of pectin
• Aggregate fruit


  Single flower but with multiple ovaries
• Aggregate fruits


  • Raspberries, strawberries, blackberries
• Blueberries are SIMPLE FRUITS
• Multiple fruits


  Clusters of multiple flowers
• Multiple fruits


  • Pineapple, figs, jackfruit
• Difference between fruits and vegetables

  Fruits are predominantly from the flower, vegetables come from many different types of structures
• Vegetable structures


  • Bulbs
  • Roots
  • Tubers
  • Leaves
  • Stems
  • Seeds
• Fruit ripening


  Sugar increases, starch decreases
• Vegetable ripening


  Sweet decreases, starch increases
• Roots


  Served as energy depots for starches, can taste quite sweet
• Tubers


  Underground stem structures that can develop into another plant
• Cell walls


  Provide rigidity and structure, made of cellulose and hemicellulose which provide dietary fiber
• Lignin


  Secondary cell wall that can provide dietary fiber but is very hard and woody in texture
• Pectin


  Polysaccharide that helps hold cells together, higher in unripened fruits making them firmer
• Cell structures


  • Cell wall
  • Cytoplasm
  • Golgi apparatus
  • Vacuole
  • Nucleus
  • Rough endoplasmic reticulum
  • Mitochondria
  • Chloroplast
  • Leucoplast
  • Ribosomes
• Anthocyanins


  Red, purple, blue pigments