FOOD 2010 Lecture Notes - Lecture 1: Herbaceous Plant, White Meat, Isoflavones

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcon

Document Summary

Fruit: ripened ovary of a plant, which means that it contains the seeds. Vegetable: herbaceous plant containing an edible port such as a leaf, shoot, root, tuber, flower, or stem. Most fresh fruit and vegetables, though there are exceptions are high in water content (cid:523)up to (cid:891)(cid:882)%(cid:524), low in protein (cid:523)up to (cid:885). (cid:887)%(cid:524) and low in fat (cid:523)up to (cid:882). (cid:887)%(cid:524) Contains various minerals and are a good source of both digestible carbohydrates (cid:523)sugars and starches(cid:524) and indigestible carbohydrates (cid:523)fibre including cellulose and pectin substances(cid:524) Good source of specific vitamins: vitamin a precursor, beta carotene (cid:523)green leafy vegetables and yellow orange fruit and vegetables(cid:524) and vitamin c (ealth benefits: Recommend daily serving of (cid:884) (cid:886) fruit and (cid:885) (cid:887) vegetables. Ripeness peak condition of flavour, colour, and texture for a particular fruit. Maturity the condition of a fruit when it is picked.