@Dimke 3 September 2020 more from that month

The basic common characteristics of fruits and vegetables are: relatively low energy value, except for some species, such as: bananas, chestnuts, walnuts, hazelnuts, almonds. The same goes for dried fruits: prunes, dried figs, raisins; high water content, with the exception of nuts and dried fruits; significant content of carbohydrates, especially fruit sugars glucose and fructose; low in protein and fat, excluding nuts; richness in minerals and vitamins; significant content of cellulose (vegetable fibers), organic acids and other ingredients (pectins, anthocyanins and others). Fruit is a rich source of vitamins, although, compared to vegetables, fruit contains less of them. Of the vitamins, fruit contains the most vitamins C and A. Their amount depends on the type of fruit, variety and a number of other factors. Vitamin C is not evenly distributed throughout the fruit. It is mostly found in the shell and under it. The second vitamin in importance and quantity is vitamin A. It is mostly found in: carrots, apricots, pineapples, prunes, peaches, watermelons, etc. In smaller quantities, the fruit also contains other vitamins: K, E, B vitamins.