Fruits are the nature’s most abundant and versatile creation that come in a variety of colors, sizes, shapes, scents, and flavor. They contain bountiful phytochemical, the substance responsible for healing properties, excellent protection from illness and diseases.

Like fruits, vegetables also supply the body with essential nutrients such as vitamins and minerals necessary in maintaining good health.

Eating fruits and vegetables reduces the risk of cancer; aids in digestion and prevents constipation; reverses the aging process and prolongs life; reinforces stamina and prevents fatigue; repairs damage or dry skin. Regular intakes of fruits and vegetables prevent cardiovascular disease, stroke, hypertension, diabetes, and other diseases.

Fruits are eaten raw or cooked, dried, canned, or preserved. The principal nutritional material is carbohydrate, including starches and sugars. Citrus fruits, tomatoes, and strawberries are primary sources of vitamin C, and most fruits contain considerable quantities of vitamin A and vitamin B. Vitamin content is sharply reduced in storage and shipping of fresh fruits, but is maintained efficiently in frozen fruit. In general, fruits contain little protein or fat. Although the edible portions of fruits have a small ash (inorganic) content, fruits supply an important part of the mineral matter necessary in human diet. Dried or evaporated fruits contain much more nutritional material in proportion to their weight than do fresh fruits, because of concentration by evaporation.