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Micronutrients
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
The richest fruits in vitamin C, listed in descending order, are acerola cherry, camu camu, kiwifruit, blackberry, strawberry, lemon, blackcurrant, guava, grape, orange, mandarin, grapefruit, cantaloupe, cherry, mango, pineapple, apple, litchi, and banana. Vegetables with high vitamin C concentrations include (arranged in descending order): parsley, red pepper, paprika, Brussel sprout, coriander, broccoli, cauliflower, cabbage, spinach, radish, tomato, and celery (9, 48, 49). Some animal foods such as lamb liver, pig kidney, lamb heart, lamp tongue also contain significant amounts of vitamin C. Vitamin C is a labile molecule easily lost by heat, light or air oxidation during cooking or long exposure in air, as well as long storage in water such as canned fruit juice (9, 23).
Vitamin C (Ascorbic Acid)
Published in Luke R. Bucci, Nutrition Applied to Injury Rehabilitation and Sports Medicine, 2020
The richest dietary sources of ascorbate are fresh fruits and vegetables.763–767 Since vitamin C is labile to heat, storage, cooking, and processing, plant foods must be eaten fresh to ensure adequate intake of ascorbate from foods. Citrus fruits, acerola cherries, and rose hips in particular are rich dietary sources of ascorbate. Another problem with ascorbate intake is the large variability of ascorbate content between separate pieces of fruit or vegetables. Therefore, even eating two to three servings of fresh citrus fruits daily is not a guarantee of obtaining adequate dietary intake of ascorbate.
Natural Carotenoids
Published in Hafiz Ansar Rasul Suleria, Megh R. Goyal, Masood Sadiq Butt, Phytochemicals from Medicinal Plants, 2019
Umair Shabbir, Sana Khalid, Munawar Abbas, Hafiz Ansar Rasul Suleria
Richest sources of carotenoids from plants are ripened fruits or seed pulp of Momordica cochinchinensis (common name gac fruit). Vuong et al.75 documented the concentration of β-carotene and lycopene in gac fruit to be 408 and 83.3 μg/g, respectively. The carotenoids are also present in fruits of Amazonia region that include tucuma (Astrocaryum aculeatum), mamey (Mammea americana), peach palm, buriti (Mauritia vinifera), physalis (Physalis angulata), and marimari (Geoffrola striata). A total of 60 different carotenoids were identified, 75 with the total carotenoid concentration varying from 38 μg/g in marimari to 514 μg/g in buriti; and β-carotene was maximum among all carotenoids present.7 The maximum concentration of β-carotene was present in acerola pulp (26.23 μg/g), followed by papaya (20.24 μg/g) and by Surinam cherry (15.64 μg/g) pulp on dry weight basis.
Kiwifruit and Cancer: An Overview of Biological Evidence
Published in Nutrition and Cancer, 2020
Giuseppe Lippi, Camilla Mattiuzzi
The kiwifruit has an oval shape and measures approximately 5–8 cm in length and between 4 and 6 cm in diameter (3). The main components of the kiwifruit are carbohydrates (876–989 mg/g of dry weight, mostly represented by glucose and fructose, with negligible amounts of sucrose), total dietary fiber (81–85 mg/g of dry weight, 55–57 mg/g of which corresponding to insoluble dietary fiber), crude proteins (42–48 mg/g of dry weight), crude lipids (43–46 mg/g of dry weight), and water-soluble pectin (16–18 mg/g of dry weight), whilst the leading bioactive and antioxidant compounds are polyphenols (5.6–7.9 mg/g of dry weight, including 1.7–2.8 mg/g of dry weight of flavonoids), ascorbic acid (5.9–6.6 mg/g of dry weight), tannins (2.3–2.6 mg/g of dry weight) (4). The fruit contains modest amounts of vitamin E (0.05 mg/g of fresh weight) and vitamin A (0.37–0.84 μg/g of fresh weight) (5). Notably, when compared with other 22 different common fruits, the ascorbic acid content of kiwifruit was found to be only lower than that of acerola and cashew apple, whilst it was approximately 24% higher than in lemon, approximately 35% higher than in orange, and over twice as high as in passion fruits (6), Conversely, the overall content of polyphenols was intermediate among these fruits, whilst that of carotenoids was very modest, only higher than that of cupuacu.