Have you seen many vegetables with fruit labels such as “fruit corn”, “fruit carrot”, “fruit cucumber” and “fruit tomato” in the market? Do you think these vegetables are high-end ingredients and plan to buy them as early adopters, or do you have doubts about them and think they are mutated varieties that are not good for your health? From a health point of view, are fruits and vegetables good?
Is the fruitification of vegetables a gimmick?
According to the “Classification and Code of Fresh Vegetables” (SB/T10029-2012) issued by the Ministry of Commerce, vegetables refer to herbaceous plants that can be used as non-staple food and a small number of woody plants and fungi that can be used as non-staple food. “Chinese Food Composition Table” (Volume 1, 6th Edition) combines the classification of vegetables and the practical application of dietary nutrition surveys, and divides vegetables into root vegetables, fresh beans, solanaceous fruits/melon vegetables, onions and garlic, 8 subcategories including tender stems/leaves/cauliflower, aquatic vegetables, yams and wild vegetables.
At the same time, according to the shape and physiological characteristics of the fruit, the food composition table divides the fruit into six subcategories: pome fruit, drupe fruit, berry fruit, citrus fruit, tropical/subtropical fruit, and melon fruit. Therefore, from the perspective of plant classification and food classification, vegetables and fruits belong to two different food groups.
Are the fruit-type vegetables just a gimmick for business promotion? From a scientific point of view, fruit-type vegetables have a long research history. For example, the research on the breeding of fruit-type corn began in the early 1950s and early 1960s. The two professors introduced a batch of sweet corn from abroad and began to conduct research on sweet corn breeding. In 1968, they first bred the common sweet corn named “Beijing Baishatang”.
Later, through the continuous research and development of scientists, by the 21st century, the number and quality of sweet corn varieties bred in my country have made great progress, especially the research on super sweet corn and enhanced sweet corn has achieved remarkable results.
How nutritious are fruits and vegetables?
Vegetables are the main source of vitamins and minerals. They also contain more cellulose, pectin and organic acids, which can stimulate gastrointestinal peristalsis and secretion of digestive juices, so they can promote people’s appetite and help digestion.
Fresh fruit, which is also an important food source of vitamins and minerals, is high in water and relatively low in nutrients. But fruits are mostly eaten raw, which can provide us with richer vitamin C. Vitamin C will be greatly lost during the heating process of most vegetables, which is one of the reasons why vegetables and fruits cannot be substituted for each other.
Compared with dish-type vegetables, fruit-type vegetables have higher sweetness and are more suitable for fresh consumption.
“Fruit corn” has a total sugar content of 33.6%, protein 10.6%, and fat 9.1%. Ordinary fresh corn contains 22.8 grams of carbohydrates, 4.0 grams of protein and 1.2 grams of fat per 100 grams of edible part. The content of sugars such as glucose, sucrose, and fructose in the “fruit corn” grains is 2 to 8 times that of ordinary corn. The simple sugar content of “fruit corn” is 5 times that of waxy corn. The sugar content of waxy corn is 0.9%, and the sugar content of fruit corn reaches 4.5%.
Fruit-type vegetables are also different from vegetable-type vegetables in appearance. For example, compared with ordinary vegetable cucumbers, “fruit cucumbers” have no thorns in appearance, are petite in shape, and have the characteristics of “good-looking, easy to wash, and delicious”. “Fruit tomato” is smaller than vegetable tomato, with thin skin, fresh and tender, and the fruit weight is generally 15-120 grams. Vegetable tomato fruits are harder and suitable for transportation, and the weight of a single fruit is generally 200-300 grams. Compared with ordinary carrots, “fruit carrots” have smooth skin, bright color, crisp, tender and sweet meat, and are more suitable for eating raw.
Are Fruit Vegetables Harmful?
Fruit-type vegetables are the scientific research achievements of generations of scientists through breeding and hard work. They are vegetable varieties suitable for human fresh consumption. No research was found on the health hazards of fruit-based vegetables.
The research and development of fruit-type vegetables, to a certain extent, makes up for some of the shortcomings of vegetable-type vegetables, just like the fact that hybrid rice is more productive and artificially cultivated papaya is suitable for consumption.
Daily vegetable purchase advice
Vegetables for cooking or fruit-based vegetables? You don’t have to worry about this issue. Dish-type vegetables are a must, and they are important ingredients that cannot be missing for three meals a day. Fruit-type vegetables are generally more expensive, and you can make a reasonable choice according to your own situation. It is enough to ensure the intake of 200-350 grams of fresh fruit per day. Freshness and seasonality are also prerequisites.
Vegetables and fruits have different nutritional values and cannot be substituted for each other. The advent of fruit-based vegetables does not mean that vegetables can replace fruits, but just adds a food choice for us. Food diversification is the way for us to obtain more nutrients, and no single food can meet the needs of the human body for all nutrients. According to the “Dietary Guidelines for Chinese Residents (2022 Edition)”, the daily intake of fresh vegetables for healthy people over 2 years old should reach more than 300 grams, of which dark vegetables account for more than half, so that there are vegetables in every meal.
Daily vegetable selection should focus on “freshness”, “color” and more “taste”. “Fresh” means fresh. Choose fresh and seasonal vegetables. Fresh vegetables have enough water, good taste and sufficient nutrients. “Color” refers to color. Make sure to eat half of the dark-colored vegetables every day. Dark-colored vegetables such as green, red, orange, and purple-red are rich in carotene and phytochemicals. Fresh vegetables of different colors are also a way to achieve food diversity. good idea. “Product” refers to variety, guaranteeing 3-5 kinds of vegetables every day, such as root vegetables, root vegetables, fresh beans, solanaceous fruits/melon vegetables, onions and garlic, tender stems/leaves/cauliflower, aquatic vegetables, potatoes and taro They are all good choices for meals.
According to the number of people dining in the family, make a good food procurement plan. Whether it is vegetable-based vegetables or fruit-based vegetables, fresh and seasonal ingredients are good ingredients. Eating enough variety, enough weight, and a good mix of different ingredients is the guarantee of a healthy life.
Source: Healthy China