Introduction low fruit and vegetable intake is estimated to cause about 31 of heart disease and 11 of stroke worldwide What is the difference Traditionally most people ID: 813157
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Slide1
Fruits and Vegetables
Adelya Desi Kurniawati, STP., M.Sc., MP.
Slide2Introduction
low fruit and vegetable intake is estimated to cause about 31% of
heart disease and 11% of stroke
(worldwide)
Slide3What is the difference?
Traditionally, most
people
categorize "vegetables" as foods that are eaten as part of a meal's main course and "fruits" as
foods
that are eaten for
dessert
or as a snack.
Slide4Definition
fruit
is
a
seed-bearing
structure that develops from the ovary of a flowering plant
.
It's also the section of the plant that contains the seeds.vegetable
is all other edible parts of the plant, such as the root (beet), the leaf (spinach), or the flower buds (broccoli or cauliflower)
.
Slide5Fruits VS Vegetables
Fruit
Vegetable
Introduction
The word fruit has different meanings in different contexts. In botany, fruits are the ripened ovaries of flowering plants.
The term vegetable generally means the edible parts of plants.Seed
Must contain seed, either inside or on the outside (e.g. strawberry).
Vegetables do not contain seeds.Taste
Mostly sweet, sometimes tart, with bitter seeds.
Not sweet or very subtly sweet. While each vegetable is distinct in taste, hardly any vegetable can be classified as sweet, sour, salty or bitter.
Nutrition
Low in fat and claories, high in fiber, often high in natural sugar.
Low in fat and
claories
, high in fiber.
Startchy
vegetables like beet and potato are very high in sugar.
Slide6General Characteristics
Persihable
short self life
High water content
Seasonal plant
Source of vitamin and minerals
Rich of pigmens
Consumes in raw or cooked
Slide7Nutritions
High water content (70 – 95 %)rich
in vitamins, minerals and other bioactive compounds as well as being a good source of fibre’
low energy-dense foods Poor source of protein and fatPoor source of carbohydrates (except in root vegies)
Slide8General Composition
Slide9Nutritions Varieties
VarietasKondisi
pertanianTingkat kematangan
Prosesing penyimpanan, persiapan pengolahan, distribusi, pemasaran
Slide10Structure of Fruits
Slide11Fleshy Fruits
All of most of the ovary wall (pericarp) is soft or fleshy at maturity
...
Berry Pepo Hesperidium Drupe Pome
Slide12Berry
Entire pericarp is fleshy, although skin is sometimes tough; may be one or many seeded
grape, tomato, papaya, guava, banana and avocado.
Slide13Unusual Berry
Pomegranate (Punica granatum
), showing persistent calyx at the top of fruit. The calyx is cut away on right fruit to show the numerous stamens.
The fruit is technically a leathery-skinned berry containing many seeds, each surrounded by a juicy, fleshy aril.
Slide14Pepo
Berry with a hard, thick rind; typical fruit of the gourd family (Cucurbitaceae
). watermelon, cucumber, squash,
cantelope and pumpkin.
Slide15Hesperidium
Berry
with a leathery rind and parchment-like partitions between sections; typical fruit of the citrus family (Rutaceae).
orange, lemon, grapefruit, tangelo and kumquat.
Slide16Hesperidium
The
exocarp
(peel) contains volatile oil glands (essential oils) in pits. The fleshy interior (endocarp) is composed of separate sections (carpels) filled with fluid-filled sacs (vesicles) that are actually specialized hair cells.
Slide17Drupe
Fleshy fruit with hard inner layer (endocarp or stone) surrounding the seed.
peach, plum, nectarine, apricot, cherry, olive,
and mango.
Slide18Pome
Ovary or core surrounded by edible, fleshy receptacle tissue (hypanthium or fleshy floral tube) that is really not part of the pericarp. The actual ovary or core is usually not eaten, at least by most
humans
apple, pear, quince and loquat.
Slide19Aggregate Fruits
A cluster or aggregation of many ripened ovaries (fruits) produced from a single flower
composed of many ovaries fused together and are technically aggregate fruits called
syncarps. They are not multiple fruits because they develop from a single flower bearing many pistils (carpels).
each aggregate cluster of fleshy drupelets developed from a single white flower.
each strawberry is produced from a single white flower bearing many stamens.
Slide20Multiple Fruit
A cluster of many ripened ovaries (fruits) produced by the coalescence of many flowers crowded together in the same inflorescence, typically surrounding a fleshy stem
axis.
mulberry, osage orange, pineapple, breadfruit and jackfruit.
Slide21General Strucyure of Vegetables
Slide22Leave Vegetables
Slide23Fruit Vegetables
Slide24Root Vegetables
Slide25Stalk Vegetables
Slide26Flower Vegetables
Slide27Bulb Vegetables
Slide28Bulb Vegetables
Slide29Tuber Vegetables
Slide30Phytochemicals
Phytochemicals
type
Compounds
Source
Antioxidant Vitamins
Ascorbic acids
(Vit. C). Tocopherol (Vit. E), Selenium (a soil mineral)
Carotenoids (Some
haveCarotenes
provitamin
A Lycopene activity)
Most yellow/red/orange fruits and vegetables, dark green leafy vegetables
Dietary Fibre
Pectin,
Hemicellulose, Cellulose, Lignan
Ubiquitous cell wall constituents (lower in juice)
Flavonoids
Anthocyanins, Catechins, Flavones, Quercetin, Naringen, Resveratrol, Flavones/Isoflavones Apigenin
F & V
highly pigmented or
colourless
, highly astringent or
flavourless
Phenols and Phenolic Acids
Capsaicin, Carnisol, Gingerol, Caffeic, Chlorogenic
F & V,
some very highly
flavoured
, astringent or bitter; teas and herbals
Phytosterols and Stanols
Sulphides,
Disulphides
Allium
Vegetables possessing pungent flavour -onion, garlic, chive, shallot, etc.
biologically active compounds present in edible natural
foods
provide color to the food
Slide31Red Fruits and Vegetables
colored by natural plant pigments called “lycopene” or “
anth
ocyanins.” powerful Antioxidants helps reduce damage from free radicals in your bodyhigh in vitamin C, which helps encourage cellular renewal in your body.
Slide32Orange Fruits and Vegetables
Carotenoids
give the foods their color,
repair DNA and help prevent cancer and heart diseaseBeta-carotene in sweet potatoes, pumpkins and carrots is converted to vitamin A, which helps maintain healthy mucous membranes and healthy eyes. Vitamin C boost the immune system
Slide33Yellow Fruits and Vegetables
high in antioxidants like vitamin C
helps to absorb iron, prevents inflammation, improves circulation
Slide34Green Fruits and Vegetables
colored by natural plant pigment called “chlorophyll.”
Source of
sulforaphane and indoles prevent cancervitamin B and mineralsvitamin K in green foods also helps with visionlutein and zeaxanthin that help to prevent cataracts and eye disease
The “
indoles
” in broccoli, cauliflower, cabbage
and
other cruciferous vegetables may help protect
against
some types of cancer.
Slide35Greenish/White Fruits and Vegetables
allicin and allium,
creat an anti-bacterial, anti-fungal, and anti-viral chemical environment in your
bodyprevent cancer and heart disease, and lower cholesterol levels
Slide36Blue/Indigo/Violet Fruits and Vegetables
colored by natural plant pigments called “
anthocyanins.”
Antioxidant powerful antioxidants that protect cells from damage great for anti-aging properties
Slide37