'the result of the fertilization of the "ovary of the plant having the function of conferring protection, nourishment and means of diffusion to the seed or seeds contained in it"
'the result of the fertilization of the "ovary of the plant having the function of conferring protection, nourishment and means of diffusion to the seed or seeds contained in it"
which reveals a much broader view of the popular concept of fruit. Respecting the aforementioned "botanical" definition, those are to be considered fruits simple (dried, such as legumes and chestnut, or fleshy, such as grapes, olives, pumpkin, walnuts, pomegranates, cocoa, nutmegs, cucumbers, bananas, tomatoes, etc.), those aggregates (polydrupe, like blackberry, conocarpo like strawberry) and the unsuccessful (sorosio, like pineapple, and syconium, like fig).
The reader should not be impressed by the semantic difficulty and etymological specificity of the introduction; below we will deal ONLY with ordinary fruit, that is the fleshy one, from which it is also possible to extract a juice or industrial juice ... on the other hand, yes hope NO ONE tries to squeeze chestnuts or beans to extract juice!
Orange Juice ... To Eat
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Generally, fruit juices are prepared with ingredients such as: drinking water or natural mineral, proper fruit juice or fruit extracts, natural essences, sucrose, citric and / or tartaric acid.
The fruit juices have a dry residue equal to or greater than 10% and its content of natural juice it cannot go below 12%; these are drinks with a fairly high energy power, but the nutritional composition essentially DEPENDS on the TYPE of fruit juice. Different fruit juices are those obtained from different whole fruit and: with pulp or without pulp, with or without added sugars (natural), with or without vitamins (A-C-E) and added mineral salts etc.
(potassium-K and magnesium-Mg) responsible for improving the dietary PRAL; moreover, whole fruit represents one of the 4 primary sources of dietary fiber, a useful or even essential share for regulating intestinal transit (based on subjectivity). Fresh fruit contains many vitamins, especially of the β-carotene type (group A) and ascorbic acid (vitamin C); there are also more or less consistent traces of vitamins E, K and group B.
From an energy point of view, there is something for all tastes of whole fruit! This means that, depending on the plant of derivation, the whole fruit can be low in calories or very caloric, with a prevalence of carbohydrates or lipids, adapting accordingly to specific needs. Most of the pulpy whole fruit consumed in Italy is predominantly sugary, with energy supplies ranging from 30kcal / 100g of watermelon to 69kcal / 100g of grapes (we exclude from the list the 11kcal / 100g lemons, which are rarely consumed by just like fruit). The TYPICAL carbohydrate of whole pulpy fruit is fructose, a monosaccharide with a low glycemic index highly recommended (rather than glucose or maltodextrins) in the modulation of the insulin response for diabetics; this statement does NOT mean having to replace ALL foods based on glucose (or its polymers) with fruit, but that fruit (despite being sugary) represents an energy source characterized by a better metabolic impact than many other processed and refined foods.
In the Italian market there are also imported fruits, more or less consumed and known; they range from the well-known banana (66kcal / 100g), to avocado (essentially lipid-saturated, with 231 kcal / 100g) or coconut (also fundamentally lipidic but with medium-chain fatty acids, with 351kcal / 100g), etc.
Whole fruit is a group of foods that also lends itself very much to supporting athletic performance, as it is easy to carry (for example for cyclists or marathon runners) and well digestible; moreover, it allows: rehydration effective, the reintegration of mineral salts and the supplement energetic fructose.
NB. Obviously, even whole fruit, if introduced in excess (> 600-800 days / day for a sedentary), can be responsible for the increase in body weight.
and some lipids); therefore I would NOT call them INAPPROPRIATE, but secondary to the choice of whole fruit.
Following this, we COULD tolerate well also natural fruit juices or without added sugars (those integrated with antioxidants are also welcome); unlike juices, they are ALWAYS subjected to industrial packaging processes and an increase in shelf life (heat treatment and addition of preservatives), as well as the correction of acidity, aroma and taste. They are not particularly obsolete drinks, even if it would be good practice to limit them to one-off consumption and therefore they CANNOT be defined as a substitute for whole fruit.
We conclude by talking about fruit juices with added sugar, which are the most common ones; although they often contain a good portion of pulp, they are extremely caloric (even more than cola or similar drinks) and do not preserve (if not added) noteworthy vitamin contents.
Sweetened fruit juices absolutely CANNOT replace the consumption of whole fresh fruit as they are: more caloric, less nutritious, not very satiating and with a higher glycemic-insulin index.
