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Maximizing the Nutritional Value of Fruits and Vegetables

BY Diane M. Barrett Maximizing the Nutritional Value of Fruits & Vegetables Review of literature on Nutritional Value of produce compares fresh, frozen, and canned products and indicates areas for further research. I. nterest in the Nutritional Value thiamin, riboflavin, B-6, niacin, of providing the recommended 5 . of Fruits and Vegetables has been folate, A, and E. Phytochemicals 13 daily servings year round. In the increasing, in part because of in Fruits and Vegetables , such as , Fruits and Vegetables grown recent findings on the high level polyphenolics, carotenoids, and in North America may spend up to of obesity and other diet-related glucosinolates, may also have 5 days in transit following harvest health problems in children and in Nutritional Value .

(tree, plant, or vine) undergo higher rates of respiration, resulting in moisture loss, quality and nutrient degradation, and potential microbial spoilage. In some instances, fruits and vegetables may be harvested immature to reduce mechanical damage during harvesting and transportation. Because intact fruits and vegetables are still alive

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Preservative Treatments for Fresh-Cut Fruits and Vegetables

fruitandvegetable.ucdavis.edu

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