Nutritional value of fruits and vegetables

The article considers the nutritional value of fruit and vegetable products, their properties and characteristic indicators. The features of fruit and vegetable products are revealed. It has been established that their nutritional value is characterized by low energy value, with the exception of nuts, olives, and dates. The biological value and biological effi ciency are characterized as low for most types of fresh fruits and vegetables, with the exception of nuts, due to the low content of proteins and their low full value. The physiological value of fresh fruits, vegetables, and mushrooms is determined by the content of vitamins C, P, B9, E, such vitamin-like substances as carotene, inositol, etc., minerals: potassium, calcium, phosphorus, magnesium, and iron, among which potassium predominates, as well as biooxidants and dietary fiber. Factors affecting the nutrient availability of fresh fruits, vegetables, and mushrooms, as well as their safety, have been identified.