Different fruits have different vitamin content, how to choose the right one for you?

Just choose the right fruit according to your physique, or what you like to eat.

You can check the trace elements to identify what you are lacking, so that you can supplement vitamins symptomatically.

Different fruits have different vitamin content, so don't eat too much at one time when you like to buy what you like.

I think most fruits are healthy, so just choose the ones you like.

Go to the hospital to see what you have less in your body, and then make up for what you have less.

Eat more apples, more bananas if you are constipated, and grapes if your heart rate is too slow.

Then it depends on what you lack, not everything is suitable for you.

To test a trace element, eat what is missing, there is no specification, you can't eat too much at one time.

I think you can eat a little bit of everything, don't you have it, so you don't need to pay attention to it.

**Motivation: I learned about "Nutrition in Food" in science class this semester, and I learned that fruits are rich in vitamin C, so I thought of a question, are the vitamins contained in different fruits the same? What kind of fruit and vegetable varieties are better to eat?

Are all the fruits that are regularly consumed have similar levels of vitamin C? Based on these two questions, I chose fruits that I often consume in my daily life, and measured and compared the vitamin C content in them.

Data inquiry: vitamin C (hereinafter referred to as vitamin C) is an important nutrient, which can maintain normal metabolism, maintain the normal physiological function of bones, muscles and blood vessels, enhance the body's resistance, and is prone to scurvy, subcutaneous and gum bleeding when lacking, and decreased resistance. Since the human body cannot synthesize vitamin C, and it is stored in the body for a short period of time, it needs to be supplemented frequently (the average adult should consume more than 60 mg a day).

Its content is one of the important indicators to identify the nutritional value of fruits and vegetables.

Objective: Using redox reaction, the vitamin content in different fruits.

Objectives:1Learn how to weigh pharmaceuticals.

2.Learn how to prepare potassium permanganate and vitamin C solutions.

3.Proficient in the use of a syringe to accurately measure the volume of liquid, 4Proficiency in the use of droppers and juicers.

5.Learn to use titration experiments to determine the content of vitamin C in fruits and vegetables.

6.Cultivate the ability to design simple experiments, and learn to control experiments and set variables.

Experimental principle: Vitamin C, also known as ascorbic acid, has the structure of enol and has strong reducing properties. Potassium permanganate contains the color of acid ions, which are highly oxidizing.

When vitamin C and potassium permanganate meet, it can cause a reaction, causing potassium permanganate to fade. Therefore, we can determine the vitamin C content of different fruits based on this phenomenon.

Instruments and materials: juicer, beaker, Erlenmeyer flask, volumetric flask, test tube, test tube rack, dropper, syringe, knife, standard vitamin C tablets, several fruits.

Experimental Procedure:1Prepare a certain concentration of potassium permanganate solution for later use.

2.Weigh one tablet of standard vitamin C on a balance and make a 200 ml solution.

3.Take 2 ml of potassium permanganate solution, measure vitamin C solution with a syringe and slowly drip it until 10 ml of potassium permanganate solution fades. Record the amount of vitamin C solution used.

4.Repeat step 3 twice. The results of the three experiments were added together and the average value was taken.

5.Weigh the same 100 grams of different fruits.

6.Add 100ml of water to a blender and stir into juice.

7.Add 10 ml of the prepared solution of potassium permanganate in different fruit solutions until it fades.

When choosing mangoes, give preference to the plump and round, not soft and not hard sweeter, if the skin has black spots, it is the middle of the beginning to break, the skin wrinkles, the root water is also a sign of mango damage. According to your own taste and your own requirements for the cold and heat attributes of fruits, you can choose fruit varieties with different tastes and attributes. If you want to eat cold or hot, sweet or sour or sweet and sour, you can tell by asking the boss or tasting it yourself when you buy it.

The variety and origin of the fruit also have a lot to do with the taste, and those excellent varieties rarely have a bad taste. For example, Xu Xiang kiwifruit, Chu orange, extra small phoenix watermelon, Qixia Fuji apple, all fruits in Xinjiang taste very good, obese patients try to choose less fruits with high energy, especially friends who are particularly fond of eating fruits, choose low-energy fruits, which is conducive to reducing the total energy intake. For example, durian, banana, etc. are high in energy in fruits, if you can't control the amount of food you eat at one time.

Pears should generally be selected with thin and thin peel, light yellow color, and shiny, moderately hard and soft by hand, no hard feeling, no sour smell and aroma, and complete fruit shape. If the hand handle is heavier, it will have more moisture or hardness, and it will not taste good. If the meat is crispy and tender, juicy and sweet, the heart is small, and the fragrance is strong, it is the best grade.

Fruits with strong aromas are usually the most delicious. However, in terms of nutritional value, dark-colored varieties are generally better than light-colored varieties, such as purple-black and purple-red varieties with higher antioxidants than green-fleshed and white-fleshed varieties.

Many kiwi heads like ducks' mouths, and this kind of thing uses hormones, the color of the selected kiwi is close to earthy yellow, which is a symbol of sufficient sunshine, and it will be sweeter, the overall softness and hardness of kiwifruit are consistent, if a soft place, it is likely to be rotten, and some bad businesses will choose sulfur dioxide or or formaldehyde for ripening, although the appearance is very good, but the taste is very poor, and harmful ripening agents will also cause harm to the human body, and even have the risk of cancer.

When picking fruits, you must choose very fresh fruits, and you must choose seasonal popular fruits, and you should also choose fruits with higher nutritional value, such as durian, but there are also most people who don't like the taste of durian.

Choose the color is particularly bright, and pay attention to the uniform size of the fruit, but also to observe the whole fruit, and to master some basic common sense, pick the water is particularly sufficient, and so on.

First of all, it is necessary to choose some brighter colors, and you must choose some with thinner skin, and you must choose some flesh that is fuller, and then you must also choose some heavier weight, and when choosing watermelon, you can also choose a clearer texture.

Look: size, shape, color. Good fruits are generally medium in size.

Those that are too small may be stunted and more acidic; If it's too big, it's overgrown, and maybe some of the places that shouldn't be overgrown. It is certainly not wrong to pick the fruits that are closest to the taxonomic description of the shape of the plant. A good fruit must be evenly colored.

If there are two colors on the fruit that are too different (such as dark red and dark green), the fruit will either taste sour or astringent, or it may be too sweet. If there are dark spots or brown spots on the fruit, it is best to give up.

Smell: Aroma. Ripe fruits give off a unique aroma that can be smelled at the bottom of the fruit, and the stronger the aroma, the sweeter the fruit.

Q: Growth period. Collect data on several kinds of fruits that you often eat, understand their growth period, growing conditions, environment, etc., and improve your ability to distinguish when selecting fruits.

Cut: touch, pressure, water test. Mainly for some fruits that need to be peeled, such as citrus and watermelon, you should touch it carefully with your hands.

A surface that is too rough is a sign of thick skin, as roughness is caused by the growth of tissue in the peel, but too smooth indicates that the fruit may not be ripe. When selecting, you can gently press the fruit, on the one hand, you can judge the thickness of the skin, and on the other hand, you can judge the degree of ripeness.

When picking watermelons, you must pick watermelons with very clear lines, such watermelons are often very sweet, and when choosing dragon fruit, you must choose dragon fruits that are heavier, because the flesh of such dragon fruits is very plump, and you must choose naturally cracked durians when picking durians.

1. Generally, when the vines on the melons are picked, the melon farmers will keep them, which can make the watermelons easier to store, so the melon farmers will not cut off the part on the edge of the melon vines. Let's check the melon vine first, if the whiskers next to the melon vine are dry, it proves that this watermelon is naturally ripe and can be bought, if it is green, it is recommended not to buy, most of it is 5-6 ripe, and the taste is not very sweet.

2. Let's take a look at the texture of the melon, if the texture is uneven and there are segments, it is recommended not to buy. If the texture is uniform and there are no broken lines, you can buy it. (Generally speaking, sweet watermelons have bright colors and distinct stripes.)

If the watermelon is foggy and broken, it is probably not a good melon. ）

3. Let's take a look at the umbilicus of the melon, it is recommended to buy a small umbilicus, and do not buy a large umbilicus. (The smaller the navel of the watermelon, the better, such a watermelon is not only thin but also sweet.) The larger the navel, the thicker the skin of the watermelon, the less edible the flesh of the melon, and the taste is poor).

Fruits are rich in vitamins, which are necessary for our body. Among the fruits containing vitamin B are apples, lychees, oranges, oranges, bananas, grapes, kiwifruit, pears, tomatoes, etc., and vitamin B helps to speed up cell metabolism, but it is not good to eat more.

Fruits that contain B vitamins such as oranges, bananas, lychees, grapes, kiwifruit, etc. Vitamin B is a water-soluble vitamin, which can promote metabolism, maintain smoothness, and have the effect of beauty and protection of the gastrointestinal mucosa.

Oranges, bananas, pears.

Foods rich in vitamin B1: wheat germ, pork legs, soybeans, peanuts, tenderloin, ham, black rice, chicken liver, germ rice, etc.

Foods rich in vitamin B2: lamprey, beef liver, chicken liver, shiitake mushrooms, wheat germ, eggs, cheese, etc.

Foods containing vitamin B6 vitamin B12 niacin, pantothenic acid and folic acid: liver, meat, milk, yeast, fish, legumes, egg yolks, nuts, spinach, cheese, etc. Vitamin B1 cannot be stored in the body, so it should be replenished daily.

Most fruits contain B vitamins, among which bananas, oranges, apples, grapes, etc. contain more vitamin B.

Vitamin B is an essential type of vitamin that increases metabolism and promotes the conversion of sugar, fat and protein. When vitamin B is deficient, symptoms such as loss of appetite and indigestion may occur. Fruits, root vegetables, liver, whole grains and other foods are rich in vitamin B.

B vitamins are commonly found in most fruits, and fruits such as bananas, oranges, apples, and grapes are rich in vitamin B. Regular consumption of fresh fruit can help replenish a variety of nutrients.

When supplementing nutrition through food, it is necessary to ensure that nutrition is sufficient, varied and comprehensive, and avoid eating only one type of food or supplementing only one type of nutrient that leads to nutritional imbalance or malnutrition.

Vitamin C in fruits is extremely important for our body, and we should supplement vitamin C appropriately in the spring.

The amount of vitamin C in the fruit (mg 100 g).

Jujube 540

Hawthorn 89, orange 54

Strawberries 35, grapefruit 100

Pineapple 24 Longan 50

Lychee 30, persimmon 49

Guava 74

Mango 41

The vitamin content of fruits is now significantly lower than before.

The red heart kiwi is the king of vitamin C.