Lecture+16

Fruitsandvegetablesaddalsovarietyandsensoryappealtothe

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Unformatted text preview: referred to as vegetables, which botanically are true fruits, such as eggplants, cucumbers, tomatoes. Fruits and Vegetables make an important nutritional contribution to the diet: Vitamin C; Folate (vegetables); Carotenoids (some are provitamin A); Fiber (nondigestible carbohydrates and lignin); Minerals; Phytochemicals (antioxidants and others). Fruits and vegetables add also variety and sensory appeal to the diet. Color and plant pigments. There are four main classes of plant pigments: carotenoids(ex.: carrots, pumpkin, tomato) chlorophylls (ex.: lettuce, spinach), anthocyanins (ex.: cherry, blueberries) and betalains (ex.: beets). Phytochemicals (= plant chemicals); see McGee p.255. Thousands have been identified, including compounds such as polyphenols, pigments (carotenoids, anthocyanins), among others. Many have been associated with health protect...
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This note was uploaded on 04/02/2014 for the course FST 10 taught by Professor Jack during the Spring '08 term at UC Davis.

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