Peaches vitamin

Gil MI, Tomas-Barberan FA, Hess-Pierce B and Kader AA. 2002. Antioxidant capacities, phenolic compounds, carotenoids, and vitamin C contents of nectarine, peach, and plum cultivars from California. J Agric Food Chem 50(17) 4976-4982. 

Medium vitamin A and procarotenoids content (1,000-10,000 I. U./100 grams). Apricot, beet greens, broccoli, butter, chard, cheese (except cottage), cherry (sour), chicory, chives, collards, cream, eel. egg yolk, endive, fennel, kale, kidney (beef. pig. sheep), leek greens, lettuce (butterhead and romaine), liver (pork), mango, margarine, melons (yellow), milk (dried), mustard, nectarine, peach, pumpkin, squash (acorn, butternut, hnbhard), sweet potato, tomato, watercress, whitefish. 

The methodology depends on the known carotenoid distribution in plant tissues, which can be classified into three main groups (1) those in which the vitamin A value is due almost exclusively to /3-carotene (e.g., green leafy vegetables, peas, broccoli, sweet potatoes, tomatoes, watermelon, mango) (2) those in which primarily a- and /3-carotene account for the vitamin A value (e.g., carrots, some varieties of squash) and (3) those in which /3-cryptoxanthin and /3-carotene are the major contributors (e.g., cashew, apple, peach, persimmon, loquat) (60). 

Peaches Iprodione, Azinphos Methyl, and Phosmet Vitamins A, C, Potassium Cantaloupe, Tangerines, Grapefruit, Watermelon... 

Vitamin C Content of Thawed Frozen Sliced Peaches Packed with Sugar Syrup"... 

Odwalla C Monster—contains orange juice, peach puree, apple juice, guava puree, pineapple juice, acerola juice, and raspberry puree fortified with ten times the daily value for vitamin C (from the acerola) and vitamin K... 

Sweet, pitted, in syrup, with or without added vitamin C and citric acid Peaches... 

Ethyl formate is a water white, highly volatile and unstable liquid with a pleasant odor resembling peach kernels, it is partly soluble in water and miscible with benzene. It is a powerful solvent For cellulose nitrate and acetate/ yielding solutions of unusual low viscosity which have a tendency to chill. It is on important fumigant and larvicide for the treatment of tobocco/ cereals, dried fruit and similar products. It is used as a chemical intermediate in the manufacture of such medicinals as sulfadiazine, thiamin (Vitamin B]), and perfumes and synthetic flavors. 

Fruit (low in vitamin C, less than 2500 mg) apples, apricots, avocadoes, bananas, cherries (sour red, sweet), coconut, dates, figs, grapefruit, grapes, kumquats, mangoes, nectarines, peaches, pears, pineapple, plums, crabapples, honeydew melon, watermelon. 

Several fruits are good sources of S-carotene, for example, apricots, peaches, melons, and cherries, while a range of B vitamins (pantothenic acid, folic acid, biotin, thiamine, and riboflavin) can also be found. In general, however, the concentrations of the latter vitamins are low when compared with other animal and vegetable sources. 

Solanum sessiflorum (family Solanaceae) This is commonly known as cocona or peach tomato. It is distributed in South America and grown in Colombia, Bolivia and Peru. The fruits are edible raw, and are used in making a refreshing drink they are also processed into jam and preserves. The fruit is high in iron and contains vitamins A, C and niacin. 

Specific sources of vitamin E (ctlphn-tocopherol) include carrots, squash, broccoli, sweet potatoes, tomatoes, kale, cantaloupe melon, peaches and apricots. Vitamin E (Figure 9.19) is the main lipid-soluble antioxidant. It occurs in cell membranes together with polyunsaturated fatty acids in phospholipids, and vegetable oils (especially those rich in polyunsaturated fatty acids) are a major dietary source. It is a phenolic antioxidant, as are most natural antioxidants. 

P-Carotene (provitamin A) occurs in large amounts in apricots, cherries, cantaloups and peaches. B-vitamins present in some fruits (apricots, citrus fruits, figs, black currants and gooseberries) are pantothenic acid and biotin. Other B-group vitamins occur at levels of no nutritional significance. Vitamins B12 and D and tocopherols are found in no more than trace amounts. 

Freezing— The vitamin contents of eight common frozen fruit products (apples, apricots, blueberries, cherries, orange juice concentrate, peaches, raspberries, and strawberries) were found to be lower than those of their fresh counterparts, but higher than those of canned fruit products.This study showed that the average vitamin losses were as follows vitamin A, 37% vitamin B-1 (thiamin), 29% vitamin B-2 (riboflavin), 17% niacin, 15% and vitamin C, 18%. 

The fruits which are most commonly dried in the United States are apples, apricots, dates, figs, nectarines, peaches, plums, prunes, and seedless grapes. Drying reduces the water content of the fruit to about 24%, which is usually low enough to prevent spoilage. Slow drying of fruits in the sun may result in the destruction of much of the vitamin A and... 

A pulpy fruit drink made from various combinations of ingredients such as water, fruit puree, fruit pulp, fruit juice, sweetenetfs), citric acid, and vitamin C. The minimum amounts of fruit ingredient for each of the types of nectar are specified in the Standards Of Identity which have been established by the FDA. Some of the fruit nectars sold in the United States are apricot, guava, mango, papaya, peach, and pear. 

There are relatively few rich dietary sources of vitamin A and it can be obtained mainly from green and yellow vegetables and liver. Sources include beef liver (4000%), red peppers (3000%), carrots (1500%), butter (500%), eggs (300%), pumpkin (200%), peach (150%) and beans (25%). 

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