Fruit mineral content

Laboratory studies of vitamin and mineral inadequacy associate such deficiencies with DNA damage, which indicates that the vitamin and mineral content of fruits and vegetables may explain the observed association between fruit and vegetable intake and cancer risk. Antioxidants such as vitamin C (whose dietary source is fruits and vegetables), vitamin E, and selenium... 

The literature contains considerable data on inorganic constituents in fruit tissues. However, most of the data pertain to apples and grapes, and relatively little information is available on other fruits. A summary of typical averages of mineral contents of some common fruits is presented in Table VI. 

The taste of vegetables can clearly be distinguished from fruits the acid/sugar ratio is reduced, the mineral content is higher, the taste is more salty . In most vegetables, sulphur containing substances impart a more culinary flavour. The fruity character is suppressed. 

Table V. Mineral Content of Tamarind Fruit Pulp...

B. J. Kaplan, et al., Effective Mood Stabilization with a Chelated Mineral Supplement An Open-Label Trial in Bipolar Disorder. Journal of Clinical Psychiatry 62 (2001) 936-944 A. B. Mayer, Historical Changes in the Mineral Content of Fruits and Vegetables. British Food Journal. 99 (1997) 207-211 C. W. Popper, Do Vitamins or Minerals (Apart from Lithium) Have Mood-Stabilizing Effects Journal of Clinical Psychiatry 62, no. 12 (2001) 933-944 S. J. Schoenthaler and I. D. Bier, The Effect of Vitamin-Mineral Supplementation on Juvenile Delinquency Among American Schoolchildren A Randomized, Double-Blind Placebo-Controlled Trial. Journal of Alternative and Complementary Medicine 6 (February 2000) 7-17. 

Bowen JH, Watkins CB. Fruit maturity, carbohydrate and mineral content relationships with watercore in Fuji apples. Postharvest Biol Technol. 1997 ll(l) 31-38. 

In any case, the food consumed during the war had much in common with the food of primitive people it was less refined, contained less animal fat and proteins, more fruit and vegetables, whether fresh or not, and was in general, a low fat, and often a low calorie, diet distinctly richer in vitamin and mineral content than at other times. 

Source Sanchez-Castillo CP, Dewey PJS, Reid MD, Solano ML, and James WPT (1997) The mineral and trace element content of Mexican cereals, cereal products, pulses and snacks preliminary data. Journal of Food Composition and Analysis. 10 312-333. S chez-Castillo CP, Dewey PJS, Aguirre A, Lara JJ, Vaca R, Leon de la Barra P, Ortiz M, Escamilla I, and James WPT (1998) The mineral content of Mexican fruits and vegetables. Journal of Food Composition and Analysis. 11 340-356. 

Botanically speaking, citrus is a hesperidium, a berry with a leathery aromatic rind and a fleshy interior divided into sections. As shown by the cross section shown in Fig. 6.1, the exo carp or peel consists of an outer layer called the flavedo which contains oil glands and pigments and a white spongy inner layer called the albedo. The fleshy interior or endocarp of the fruit consists of wedge-shaped sections (segments) filled with multiple fluid-filled sacs or vesicles. These juice sacs constitute the edible portion of a citrus fruit. The cytoplasm contents provide the primary source of the citrus juice. The juice consists primarily of water, sugars, pectins, lipids, terpenes, amino acids, phenolics, carotenoids and minerals. 

The type of fruit used to prepare the base wine its quality and nature the type, quality, and amounts of the herbs and spices used its mineral composition the sugar content and the sweetening agent used and the final ethanol concentration. 

Zewdie and Bosland (2001) found that capsaicinoid profiles were not good chemo-taxonomic indicators for Capsicum species. They also found that it was not always true to state that capsaicin and dihydrocapsaicin were the major capsaicinoids. Changes in the mineral elements and capsaicin content of chilli (C. annuum L. and C. frutescence L.) fruits during development were studied in chilli cultivars, Krishna, Pusa Jawala and Pusa Sadabahar. Of the two edible stages... 

Das, P., Borua, I., Sarkar, C.R. and Phookan, A.K. (1996) Changes in mineral elements and capsaicin content of chilli (Capsicum annum L. and Capsicum frutescens L.) fruits during development. Journal of the Agricultural Science Society of North East India 9(1), 104-106. 

The nutritional composition of ripe edible aril indicates that mangosteen contains a high percentage of carbohydrates, mostly in sugar form. It is relatively low in minerals and vitamins. The calcium and phosphorus content is high. The percentage of total soluble solids ranges from 13 to 15.2% in immature and 18.3 to 19% in mature fruits (Table 19.2). 

---