Nutritional Value of Fruit

Andrea T. Borchers Dianne A. Hyson

Nutrient compositions of temperate tree fruit are presented in Tables N2.1 and N2.2. These data are based primarily on analyses provided by the U.S. Department of Agriculture (USDA, 2001). The values represent average composition; it is noteworthy, however, that cultivar, strain, country of origin, maturity and ripeness, and growing, harvesting, storage, and processing conditions can significantly affect fruit nutritional value. In general, however, the USDA values are consistent with other published data.

Potassium is the only mineral listed (Table N2.2), since most temperate fruit contain only minor amounts of other minerals and trace elements such as calcium, iron, phosphorus, and sodium. Almonds are a notable exception, providing 248 milligrams calcium, 4.3 milligrams iron, 275 milligrams magnesium, and 474 milligrams phosphorus per 100 grams of edible portion. The calcium and magnesium contents of figs (35 milligrams and 15 to 212 milligrams per 100 grams edible portion, respectively) are also considerably higher than levels in the other fruit.

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