Properties: Fruitvegetables
Like all vegetable varieties, fruits and vegetables are extremely low in calories. On average, ripe fruit vegetables contain only between 10 and 20 calories per 100 grams, with about 0.5 to 1 gram of protein, 1 to 2 grams of carbohydrates (of which 1 gram are dietary fiber) as well as only about 0.2 grams of fat per 100 grams. In addition to the mentioned macronutrients, ripe fruit vegetables usually also have a water content of 90 to 95 percent and thus count as very refreshing. It should also be noted here that fruit vegetables have an extremely good vitamin and mineral profile. Since fruit vegetables essentially offer the best of two worlds (fruits and vegetables), ripe fruit vegetables contain particularly large amounts of basic potassium (200 to 250 milligrams per 100 grams) as well as large amounts of vitamin C (5 to 15 milligrams per 100 grams). In addition, there are also small amounts of vitamin A, vitamin B6 and the minerals calcium and magnesium. Fruit vegetables thus offer the great advantage of providing a relatively high level of enjoyment with only few calories.
Origin: Fruitvegetables
Fruit vegetables have been used by humans for millennia in the preparation of hearty dishes such as sauces, salads, as a side dish, or for raw consumption. In particular during antiquity, fruit vegetables were especially popular in the Orient and the Mediterranean region. In southern regions, tomatoes, zucchini, and various squash vegetables were considered the first cultivated vegetables. In more northern areas, however, peppers and some pumpkin varieties were particularly popular. Fruit vegetables have also been cultivated and used for millennia in East Asia. Today, fruit vegetables are almost universally grown according to variety nearly worldwide. The main producers of fruit vegetables in the European region are primarily Italy, Spain, the Netherlands, France, and Germany. On the American continents, fruit vegetables are mainly grown in Mexico and the USA. In Asia, China and Thailand are the main producers. After harvest, the vegetables either go directly into retail fresh or are processed directly. Here, for example, sauces, soups, or salads come into play. Therefore, fruit vegetables are available year-round in retail. Additionally, growing fruit vegetables in one's own garden is popular, with tomatoes and cucumbers being particularly favored here.
Uses: Fruitvegetables
Fruit vegetables play an exceptionally popular role as a side dish to hearty meals in many cultures. Furthermore, due to its intense flavor, it is often used for the preparation of aromatic sauces or dips. Fruit vegetables are also widely enjoyed when prepared into fresh salads or vegetable dishes. Since many varieties are suitable for raw consumption, they also make a popular snack between meals. Due to its fresh and aromatic taste, fruit vegetables harmonize well with both sweet dishes and hearty meals and can be combined in various ways accordingly.
Health: Fruitvegetables
When it comes to fruit and vegetables, they are exceptionally healthy, filling, and at the same time delicious food items that are ideal for diets or improving individual health. They provide large amounts of dietary fiber, which stimulate digestion. Furthermore, numerous vital and mineral substances are contained in ripe fruit and vegetables, strengthening the cardiovascular system. Lastly, fruit and vegetables also supply considerable amounts of vitamin C, supporting the immune system. Therefore, regular consumption of fruit and vegetables in fresh or processed form is strongly recommended. However, potential food allergies should be taken into account.
The fruity-intensive taste is one reason for the misleading designation of fruit vegetables. Another reason is that these vegetables originate from the flowers of the respective vegetable plants. Most fruit vegetables are annuals or at most biennials, herbaceous in nature. Field fruits or oil fruits as well as legumes can also be considered fruit vegetables. A further subcategory of fruit vegetables are so-called New World fruits, which only reached other parts of the world with the colonization of America. Lastly, fruit herbs form another subcategory of fruit vegetables – these are varieties of fruit vegetables suitable for seasoning production. Fruit vegetables are among the most popular types of vegetables worldwide due to their fresh and aromatic taste. Some of the best-known representatives of fruit vegetables include:
- Aubergines
- Avocados
- Paprikas
- Tomatoes
- Cucumbers
- Okra
- Zucchini
- Pumpkins
- Legumes
- Different types of melons
Fruit vegetables can be consumed to a large extent raw. However, some varieties should be cooked, sautéed or fried before consumption, such as zucchini or various pumpkin varieties, as they contain different bitter substances that can cause digestive problems when eaten raw.