Nutrient Information for Fruits and Vegetables
Fruits and vegetables are sources of many vitamins, minerals and other natural substances that may help protect you from chronic diseases. Some of these nutrients may also be found in other foods. Eating a balanced diet and making some lifestyle changes are key to maintaining your body’s good health. Fruits and vegetables provides essential vitamins and minerals, fiber, and other substances which are important for good health.
Eating various fruits and vegetables of different colors will provide your body a wide range of valuable nutrients, like fiber, folate, potassium, vitamins A and C. Some of the examples are green spinach, orange sweet potatoes, black beans, yellow corn, purple plums, red watermelon, and white onions. For more variety, try new fruits and vegetables regularly.
Fruits are not only delicious but they are healthful too. Rich in vitamins A and C, plus folate and other essential nutrients, they may prevent heart disease and stroke, control blood pressure and cholesterol, prevent some types of cancer and works as a guard against vision loss.
Sun-drenched peaches and vine-ripened grapes more than just vitamins; they are rich with complex combination of fiber, minerals, antioxidants and phytochemicals as well as the vitamins which work in combination to provide protective benefits. You can’t get all that from a pill.
Since decade many women’s are using Fruit Facials to getting out from chemical effect on skin, which is better way to pamper your skin with pure stuff which is free of toxins and not harmful also to skin.
Not sure how many fruits and vegetables one should eat every day.
Carefully select fresh fruits and vegetables. When perching, look for produce that is not damaged or bruised and make sure that pre-cut produce is refrigerated or surrounded by ice. Rinse all fruits and vegetables before eating. This recommendation also applies to produce with rinds or skins that are not eaten. Rinse produce just before preparing or eating to avoid premature spoilage.
Follow these simple steps:
Clean all surfaces and utensils with hot water, including cutting boards, peelers, counter tops, and knives that will touch fresh produce. Wash hands with soap and warm water for at least 20 seconds before and after handling fresh fruits and vegetables.
Rinse fresh fruits and vegetables, including those with skins and rinds that are not eaten, under clean running water and avoid using detergents or bleach. Remove the outer leaves of leafy vegetables such as lettuce and cabbage before washing. Produce with firm skin, such as potatoes, may require rubbing with a vegetable brush while rinsing under clean running water to remove all soil.
Clean dry fruits and vegetables with a towel and prepare, cook, or eat.
Keep products separate from raw foods like meat, poultry, and seafood in refrigerator. Refrigerate all cut, peeled, or cooked produce within 2 hours. After a certain time, harmful bacteria may grow on product and increase the risk of foodborne illness.