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Composition & Food Value of Fruits

Just as fruits vary in their composition, so do they vary in their food value. This fact is clearly shown in table provided, which gives the percentage of food substances contained in different fruits and the food value per pound, in calories, that these fruits contain.
Fruit
FruitWaterProteinFatCarbohydrateMineral MatterFood Value
per Pound,
in Calories
Apples, fresh84.6.4.514.2.3290
Apples, dried28.11.62.266.12.01,350
Apricots, fresh85.01.1--13.4.5270
Apricots, dried29.44.71.062.52.41,290
Bananas75.31.3.622.0.8460
Blackberries86.31.31.010.9.5270
Cherries80.91.0.816.7.6365
Cranberries88.9.4.69.9.2215
Currants85.01.5--12.8.7265
Dates15.42.12.878.41.31,615
Figs, fresh79.11.5--18.8.6380
Figs, dried18.84.3.374.22.41,475
Grapefruit86.9.8.211.6.5240
Grapes77.41.31.619.2.5450
Huckleberries81.9.6.616.6.3345
Lemons89.31.0.78.5.5205
Muskmelons89.5.6--9.3.6185
Nectarines82.9.6--15.9.6305
Oranges86.9.8.211.6.5240
Peaches89.4.7.19.4.4190
Pears84.4.6.514.1.4295
Persimmons66.1.8.731.5.9630
Pineapple89.3.4.39.7.3200
Plums78.41.0--20.1.5395
Pomegranates76.81.51.619.5.6460
Prunes, fresh79.6.9--18.9.6370
Prunes, dried22.32.1--73.32.31,400
Raisins14.62.63.376.13.41,605
Raspberries, red85.81.0--12.6.6255
Raspberries, black84.11.71.012.6.6310
Rhubarb94.4.6.73.6.7105
Strawberries90.41.0.67.4.6180
Watermelon92.4.4.26.7.3140


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Did You Know?
There is a very marked difference between ripe and green fruits as to their composition, flavor, texture, palatability, and digestibility. Green fruits, containing more acid than ripe ones, serve some purposes for which ripe fruits of the same variety cannot be used so well. For instance, a very much better jelly can be made from grapes that are not entirely ripe than from those which have completely ripened.

Green fruits contain less sugar than do ripe ones, and so they are more sour to the taste. In some cases, the carbohydrate found in green fruits is partly in the form of starch, which in the process of development is changed to sugar.

The cellulose of green fruits, especially that distributed throughout the pulp of the fruit itself, is usually tougher and harder than that which is found in the same fruit after it has ripened.

The water content of fresh fruits is very high, reaching 94 per cent. in some varieties. Dried fruits, on the other hand, contain much less water, their content being in some cases as low as 15 to 20 per cent. It naturally follows that the fruits low in water are high in food value, while those containing considerable water have in their composition less of the material that adds food value. The high percentage of water in fresh fruits, together with the acids they contain, accounts for the fact that these fruits are so refreshing. Fruits of this kind, in addition to having this refreshing quality, help to provide the necessary liquid in the diet.