FRUITS AND VEGETABLES AS DIRECT SOURCES OF MINERALS

In nutritional context, Minerals are chemical elements necessary for proper functioning of body. These come under the category of micro-nutrients as they are usually required in very less amounts and excess of minerals can cause health troubles as well. Being rich source of dietary fiber and other macro-nutrients, Fruits and Veggies are generally neglected for their mineral content. Also, minerals increase the customer acceptance of these foods by affecting its sensory components. This article will discuss major minerals present in various fruits and vegetables along with role of minerals in body.

Potassium (K)

• 60 and 600 mg/100g; Lower blood pressure;Assists in muscle contraction

• Examples of potassium-rich fruits and vegetables include bananas, leafy green vegetables, many dried fruits, oranges and orange juice , tomatoes and root vegetables. Vegetables contribute an average of 16.2% and potassium and fruits and juices contribute an average of 33.0% .

Calcium (Ca)

• Bone and tooth formation; Inadequate intake of calcium may increase the risk of osteoporosis, a condition in which decreased bone mass weakens bones

• Dark green leafy cabbage family vegetables and turnip greens are good calcium sources. Vegetables contribute an average of 14.3% to the intakes of calcium, and fruits and juices contribute an average of 5.8%.

Magnesium (Mg)

• Protein synthesis, release of energy from muscle storage; Body temperature regulation; Magnesium levels are significantly higher in vegetables than in fruits.

• Vegetables contribute an average of 15.5%, to the intakes of magnesium, and fruits and juices contribute an average of 17.3%.

Phosphorus (P)

• Skeletal mineralization; Multiple cellular functions, including glycolysis, gluconeogenesis, DNA synthesis, RNA synthesis, cellular protein phosphorylation; Bone-forming mineral

• Fruit and vegetable contribution to the total phosphorus is an average of 9.5%

Zinc (Zn)

• It is an important antioxidant. Fruits and vegetables account for only 1.2% and 6.4%, respectively, of the zinc in the American food supply Fruits are poor in zinc, but pecans and walnuts are good sources of zinc.

Sulfur (S)

• Essential nutrient required for growth, Primarily used to synthesize cysteine and methionine. Sulfur-containing amino acids play pivotal roles in the structural and catalytic functions of proteins

• Present in white cabbage, broccoli, cauliflower, capers

Iron (Fe)

• Deficiency results in diminished work capacity, diminished growth, alterations in bone mineralization, and diminished immune response.

• Parsley, broccoli, kale, turnip greens and collards and legumes (e.g. green peas and beans) are considered good sources of iron

Sodium (Na)

• It is important in electrolyte balance and essential in coregulating ATP with potassium. Regulation of blood pressure.

• Tomatoes and white potatoes

• Table salt (NaCl) is by far the main dietary source for sodium.

• Olives and spinach are good sources of sodium. fruits are poor in sodium

Effect of minerals on fruit and vegetable quality and consumer acceptance

Quality attributes include purchase attributes (i.e. size, color, firmness to the touch, aroma and absence of defects) and consumption attributes (i.e. flavor, mouth feel)

Effect of minerals on color

• Both leaf and fruit nitrogen positively correlates with fruit green background color, background color change from green to yellow in apple and pears

• Excessive nitrogen cause deficient reddish blush development and poor edible quality of peaches

• In tomatoes, potassium deficiency is associated with lower levels of lycopene and higher levels of β -carotene

Effect of minerals on flavor

• Minerals are also known to affect the production of several classes of volatile compounds in pome fruit .

• In fresh onions, increased sulfur availability enhances pungency and total sulfur flavor

• In mango, total soluble solids increased when zinc sulfate fertilizer was applied to the soil

Effect of minerals on firmness

• Excess nitrogen fertilization can result in a decrease in firmness

• Low phosphorus may also result in a loss of firmness in low-calcium content fruit

• Higher firmness values and slower softening rates after harvest/storage have been associated with higher calcium concentrations in apples and pears, kiwifruit, strawberries.