New Nutrition for Fruit and Vegetables

The Institute of Food Research, British Nutrition Foundation and other scientists have updated the nutritional data of popular fruit and vegetables to include recent popular ones such as rocket and baby spinach.

Fresh fruit and vegetables were sampled in two seasonsand many samples were taken. There was no evidence of major changes in the nutrient content of fruit and vegetables based on this survey and any changes are unlikely to be nutritionally significant in a varied diet.

The food samples consisted of various types of fresh, frozen and canned fruit and vegetables, fruit juice and some fruit/vegetable products such as tomato puree, baked beans and potato products.

This up-to-date data will be incorporated into the Department of Health’s nutrient databank.

Bills cafe in Lewes

Bills cafe in Lewes

Nutrients analysed

Proximates WaterProtein (nitrogen and nitrogen factor) Fat

DryAsh content

Fattyacids Individualfatty acids (cis&transisomers, positional isomers,branched chain) (expressed as percentage total fatty acids and per 100g food)
Sterols Cholesterol
Carbohydrate (All expressed as monosaccharide equivalents)Starch, total sugars, total carbohydrate, glucose, fructose, sucrose, maltose, lactose,galactose


Fibre As non-starch polysaccharide i.e. Englyst method, and AOAC method
Inorganics Sodium, potassium, calcium, magnesium, phosphorus, iron, copper, zinc, chloride, manganese, iodine, selenium
Watersoluble vitamins Thiamin, riboflavin, niacin, tryptophan (to calculate niacin equivalent), vitamin B6,vitaminB12,folate,pantothenicacid,biotin,vitaminC
VitaminA Retinol, carotenoids (alpha-carotene, beta-carotene, cryptoxanthins)
Other carotenoids Lutein,lycopene,zeaxanthin
VitaminD VitaminD3,25-OHvitaminD
VitaminE Alpha-tocopherol, beta-tocopherol, delta-tocopherol, gamma-tocopherol, alpha-tocotrienol,gamma-tocotrienol

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