Tuesday, 12 May 2015 11:43

Understanding different Vegetable and Fruit families

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Fruits and vegetables are the foods most important heritage nutritional and their constant presence determines proper nutrition. Are elements that provide the body with many beneficial substances and help to maintain a state of optimal physical and mental well. The important thing is to respect the seasonality of these foods and consume more fresh, otherwise all the nutritional properties of which are characterized eventually disperse and may even be harmful. 
Vegetables are composed primarily of water and contains high doses of fiber, vitamins and minerals; also constitutes a valid antioxidant and helps prevent various diseases, such as gout, skin disorders and rheumatic pain. Vegetables ranks especially in different families:
1. Leafy vegetables: they belong to the radicchio, spinach, lettuce, chicory, etc;
2. Flowering vegetables: such as are artichokes, broccoli and cauliflower;
3. Stem vegetables: such as fennel, celery, asparagus, parsley, etc;
4. Fruit vegetables: broad category to which they belong tomatoes, eggplant, zucchini, peppers, pumpkins, etc;
5. Root vegetables: such as carrot, beet and turnip;
6. Tuber vegetables: the most important is the potato;
7. Bulb vegetables: onion, garlic, leek, shallot.
Alongside these products can also be found the category of legumes, in which includes beans, lentils, peas and others; these are characterized by high levels of fiber and protein and are often used as meat substitutes.

Dried of fleshy fruit

When it comes to fruit is referred to throughout a broad category of products, which are the result of the mechanism of fertilization of the plant. Are foods with high levels of sugar, vitamins and other nutrients to the body. The simplest classification that can be done on the fruit is between dried fruit and fleshy. The dried fruit is subjected to a drying process in order to eliminate the water contained, it is rich in lipids and has a high calorie intake; to it belong peanuts, walnuts, hazelnuts, dates, pistachios and many other fruits that lend themselves to this process. In contrast, the fleshy fruit is rich in water and has a juicy pulp. Fleshy fruits are berries (grapes), citrus fruits (orange, lemon, grapefruit), the drupes (apricot, peach, olive, cherry), peponidi (melon) and apples (apples). Depending on the consistency, they stand fleshy fruit, mealy fruits and fruits oily. Different from dried fruit are the dried fruit, which are divided into dehiscent (which reached maturity open to release the seeds, as takes place for the pods of peas and broad beans) and indehiscent (which remain closed even after the maturation, as is the case for the chestnut and hazelnut).
The fruit also ranks in seasonal fruit, fruit jar, dried fruit and fruit candid, but in any case it keeps its organoleptic characteristics, with the difference that can be worked and processed in different ways.