In this thesis, we obtained the data of the content of macro nutrients, selected minerals and vitamins and caloric values of 31 different types of fruits, 40 types of vegetables, out of that 10 types of legumes from the United States Department of Agriculture food composition database. We statistically analysed those data and calculated the median of individual nutrients (mass of nutrient/100 g) in fruits and vegetables, and the median of Daily reference intakes of particular nutrient (% DRI/8400 kJ), which would be consumed with 8400 kJ of fruits, vegetables or legumes. Analysis of data revealed large differences in the content of nutrients in different types of fruits, vegetables or legumes. We found that, for example, currant is a good source of iron; content of vitamin C is the highest in kiwi, while it is low in figs. Among vegetables, artichokes and green peas are the richest sources of dietary fibre; kale contains a lot of calcium; spinach, asparagus and leeks are a good sources of iron. Legumes are a rich source of proteins and minerals (except calcium). Although they are not rich in vitamins C, A and E, they contain B6 in folate. Vegetables are a better source of proteins, vitamins and minerals, that are most often limiting in diets, than fruits, but on the other side fruits contain more lipids and carbohydrates (especially sugars). Proportion of essential amino acids in legume proteins (in particular soybean) is similar to those found in proteins of animal origin.
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