What are the nutrients present in fruits? In vegetables? Do you know the health benefits of these nutrients?

In this lesson, you will able to know and analyze the nutritional contents of fruits and vegetables.

Let us now study and read the following nutrients. And, here are they;

Fruits and Vegetables are available in

different colour. These colours provide us with

different nutrients.

1. LYCOPENE - is a powerful antioxidant that can help protect against degenerative diseases. It does this by neutralizing free radicals in the body.

2. ANTHOCYANINS - Any of various water-soluble pigments that impart to flowers and other plant parts colours ranging from violet and blue to most shades of red. Any of many water-soluble red to violet plant pigments related to the flavonoids. An anti-inflammatory that helps protect blood health, the nervous system, and prevent diabetes

Promotes a healthy heart Memory function Lowers risk of some cancers Urinary tract health

What are the examples of red fruits and vegetables?

1. BETA – CAROTENE - is a vitamin found in certain foods, especially those that are bright yellow, orange or dark green. a yellowish form of carotene: a dietary deficiency of this is associated with a greater risk of certain cancers. an antioxidant that helps reduce the risk of cancer, heart disease, maintains eyesight, and helps boost the immune system.

2. BIO-FLAVONOIDS - Naturally occurring plant substances found in many brightly colour fruits and vegetables such as cherries, oranges, other citrus . A class of naturally occurring water-soluble plant pigments, such as rutin and quercetin , that have antioxidant and anti-inflammatory properties. Any of a group of biologically active flavones compounds that may help maintain the blood's capillary walls, reducing the likelihood of hemorrhaging.

Bioflavonoid – work with vitamin C to help reduce the risk of cancer, strengthen bones, teeth, heal wounds, keep skin healthy, and lower the risk of heart attacks. 3. Lutein - is a yellow or orange pigment found in some fruits and vegetables that may help to protect your vision.

Helps maintain:A healthy heartVision healthA healthy immune system

1. ALLICIN - an oily substance, extracted from garlic, which has antibacterial activity. It has a proven effect on micro-organisms so it's an antibiotic; it kills; to develop an anti-cancer treatment that is tumour specific. An organic compound, diallyl thiosulfinate, obtained from garlic, with a variety of medicinal and antibacterial properties.

Allicin - which helps control blood pressure and cholesterol and seems to increase the body's ability to fight infection.

Helps maintain:A healthy heartHealthy cholesterol levelsA lower risk of some cancers

1 INDOLES - Dark green cruciferous vegetables, such as kale and broccoli, provide compounds called indoles and isothiocyanates, which may help prevent cancer.

Helps maintain:Vision healthA lower risk of some cancersStrong bones and teeth

2. CHLOROPHYLL – is a fat soluble compound responsible for the green colour of plants. With acid it forms pheophytin which produces a characteristic olive green colour. Overcooking and the addition of acids cause pheophytin formation.

1. ANTHOCYANIN - Any of various water-soluble pigments that impart to flowers and other plant parts colours ranging from violet and blue to most shades of red.

2. PHENOLS - are slightly acidic, aromatic compounds found in some essential oils of plants that have powerful antiseptic and antibacterial properties.

Anthocyanins & phenols - antioxidants that can help reduce the risk of cancer, heart disease, and Alzheimer's and promote healthy aging.

Helps maintain:A lower risk of cancerUrinary tract healthMemory functionHealthy aging

Low in fat and sodiumHigh in carbohydratesHigh in antioxidantsVitamin C: citrus fruits, but also kiwi, strawberries, cantaloupe, cabbage, and potatoesVitamin E: apples and warm-weather fruits- apricots, nectarines, peaches, and cruciferous vegetables (in the cabbage family- help reduce risk of cancer)Beta Carotene (makes Vitamin A): yellow or orange vegetables, cruciferous vegetables