You should know when and how to eat the fruits. Fruits should not be eaten after your heavy meals. Take fruits after a light meal. It should always be best recommended to eat fruits on an empty stomach.
Always eat fruit in the morning- this sounds like just a variation of “make sure you eat breakfast”. Fruit is believed to be really good for waking you up especially apples.
This kind of activity will play a major role to detoxify your system and by supplying great deal of energy for weight loss and other life activities.
There is also possibility in weight reduction by eating fruits. It helps to fill the stomach and encourages people less high calorie food to be consumed. Hence eating lots of fruits will decrease the total calorie intake.
Some people may used to complain like; when I eat watermelon I burp, when I eat banana I feel like running to the toilet, when I eat my stomach bloats up etc. These will not happen if you eat fruit on an empty stomach. So, if you want to reduce bloating eat fruit. Intake of fruits on an empty stomach will also help to prevent Graying hair, balding, nervous outburst, dark circles under the eyes etc,
You won’t get nutrients by eating cooked fruits. So try to avoid it were cooking destroys all the vitamins.
Vitamin C is one of the most important of all vitamins. It plays a significant role as an antioxidant, thereby protecting body tissue from the damage of oxidation. Antioxidants act to protect your cells against the effects of free radicals, which are potentially damaging by-products of the body’s metabolism. Free radicals can cause cell damage that may contribute to the development of cardiovascular disease and cancer. Vitamin C has also been found by scientists to be an effective antiviral agent.
Most of the information is from the USDA Nutrient database for standard reference, release 12 (1998). There is occasional wide variation in results between different investigators. For example, the USDA Nutrient database lists fresh Jujube at 69 mg vitamin C in every 100 mg flesh, where investigators at the University of California listed around 500 mg/100 grams. In the case of jujube, this may be caused because the fruit increase in vitamin C content with maturation, or it may be that different varieties tested have different levels, or a combination of both.
So these figures should not be taken as 'gospel', but rather as indicative. The vitamin C content of many fruit is higher when it is slightly immature, and declines as the fruit hits peak ripeness. For a few, such as the jujube fruit already mentioned, the vitamin C content does the opposite, it rises with increased ripeness. Vitamin C content also decreases with storage. For example, the kiwifruit is an exceptionally rich source of vitamin C - a medium sized fruit has 74 mg, but a kiwifruit that has been cool stored for a while has a vitamin C content of 57 mgs. Still excellent, but less excellent!
In terms of consumer acceptability and likely frequency of eating, the yellow fleshed kiwifruit can be considered the best source of vitamin C in commercially available fruit.
Generally far more important than ripening and storage effects, is the effect of the variety of fruit. In some fruits, the amount of
vitamin C varies between different varieties of the same species. The tropical guava, Psidium guajava, is regarded as an excellent source of vitamin C, but there is great variation in vitamin C levels amongst the various cultivated varieties. For example, the variety 'Donaldson' has 372 mg/100 grams of flesh, but the variety 'Supreme' has only 44 mg/100 gms (some South African pink guava cultivars grown for the canning industry are said to have an astonishing 400 mg/100 gms!). Again, for mangoes, the varieties 'Pirie' and 'Haden' are only 'fair' sources, where other varieties are 'excellent' sources.
In terms of consumer acceptability and likely frequency of eating, the yellow fleshed kiwifruit can be considered the best source of vitamin C in commercially available fruit.
Generally far more important than ripening and storage effects, is the effect of the variety of fruit. In some fruits, the amount of
vitamin C varies between different varieties of the same species. The tropical guava, Psidium guajava, is regarded as an excellent source of vitamin C, but there is great variation in vitamin C levels amongst the various cultivated varieties. For example, the variety 'Donaldson' has 372 mg/100 grams of flesh, but the variety 'Supreme' has only 44 mg/100 gms (some South African pink guava cultivars grown for the canning industry are said to have an astonishing 400 mg/100 gms!). Again, for mangoes, the varieties 'Pirie' and 'Haden' are only 'fair' sources, where other varieties are 'excellent' sources.
The current (1989) recommended daily allowance (RDA) for an adult is 60 milligrams per day (this is based on the amount of vitamin C needed to prevent clinical scurvy and provide body stores sufficient to prevent scurvy for around 30 days, plus "a margin of safety").
Pregnant and lactating women are regarded as needing more than this. Some people claim that the optimum intake is 500 mg per day. Recent test on healthy males clearly show 200mg per day is required to maintain tissues at full saturation, but without excreting vitamin C. Women have not been tested. At April 1999, it is being 'officially' recommended, based on new information, that the RDA ought to be changed to 120 milligrams per day.
The daily intake for a gatherer hunter would depend on the season, the particular ecosystem the tribe was living in, and the size of the family unit that shared whatever resource was available. The daily intake would probably have been well in excess of the RDA at times of year when fruit and greens were relatively abundant, and at other times may well have been much less. Either way, it is unlikely we took in 500 mg per day every day. The 500 mg so called 'optimum' probably reflects the need for a city living human to protect against stressful living, and the now wide exposure to damaging environmental chemicals. Such a level can only realistically be obtained by taking supplemental vitamin C.
Pregnant and lactating women are regarded as needing more than this. Some people claim that the optimum intake is 500 mg per day. Recent test on healthy males clearly show 200mg per day is required to maintain tissues at full saturation, but without excreting vitamin C. Women have not been tested. At April 1999, it is being 'officially' recommended, based on new information, that the RDA ought to be changed to 120 milligrams per day.
The daily intake for a gatherer hunter would depend on the season, the particular ecosystem the tribe was living in, and the size of the family unit that shared whatever resource was available. The daily intake would probably have been well in excess of the RDA at times of year when fruit and greens were relatively abundant, and at other times may well have been much less. Either way, it is unlikely we took in 500 mg per day every day. The 500 mg so called 'optimum' probably reflects the need for a city living human to protect against stressful living, and the now wide exposure to damaging environmental chemicals. Such a level can only realistically be obtained by taking supplemental vitamin C.
Nutritionists generally regard any 'serving' of food that provides 10% to 25% of the daily vitamin C need in a relatively low calorie package as a 'good' source. The serving size most of us choose is pretty uniform - most of us would eat one apple, half an avocado in a salad, half a medium sized tomato as part of a salad, one banana, a slice of melon, and so on. On this basis, some fruits, such as kiwifruit, are quite outstanding, in that they provide more than the RDA in one relatively small fruit. Other fruits, such as oranges, are both very good sources and are also cheap, and pack in a lunch without crushing or leaking. So their importance is much greater than their vitamin C content alone would suggest.
Vitamin C is an important anti-oxidant, helps protect against cancers, heart disease, stress, it is part of the cellular chemistry that provides energy, it is essential for sperm production, and for making the collagen protein involved in the building and health of cartilage, joints, skin, and blood vessels. Vitamin C helps in maintaining a healthy immune system, it aids in neutralizing pollutants, is needed for antibody production, acts to increase the absorption of nutrients (including iron) in the gut, and thins the blood. Just to mention its most important functions.
Any fruit, or natural portion (e.g. slice of melon, or a handful of berries) in the chart below which has from 6 to 15 milligrams of vitamin C and is not highly packed with sugars is regarded as a 'good' source. Some very sweet fruit, such as apples, can be regarded as fairly good sources because they have more than 6 milligrams a serving, but not much more. Some very acid fruit, for example Surinam cherry, have 'good' absolute levels in the flesh, but are both small and unpalatable, so only one or two would ever be eaten at any one time. Therefore they are ranked lower than more acceptable fruit of a similar size and vitamin C content.
Any fruit, or natural portion (e.g. slice of melon, or a handful of berries) that gives from about 15 milligrams to about 30 milligrams can be considered a 'very good' source of vitamin C
When a fruit or natural portion (e.g. slice of melon, or a handful of berries) has more than about 30 milligrams per serving, it is an 'excellent' source of Vitamin C.
Obviously, when a single serving supplies a lot better than the current RDA of vitamin C, it is an 'exceptional' source, at least in my view!
The half ripe fruit of the camu camu, a shrubby tree of the Amazon, has the distinction of having the highest recorded levels of any fruit, surpassing even the highest levels recorded in the acerola. At 2.7 grams of ascorbic acid per 100 grams of fruit, the ascorbic acid content is nothing short of astounding! ('Ascorbic acid' is the technical term for vitamin C).
Vitamin C is ascorbic acid. It is important for the health of body tissues (e.g. gums and muscles). It also plays a role in healing processes for example when you are cut or wounded. Another function of vitamin C is that it increases resistance against infections. If you lack vitamin C it is much easier to become sick.Foods that contains vitamin C:
- citrus fruits (e.g. oranges, tangerine, pomelo, lemon)
- many other fruits (e.g. cantaloupe, strawberry, kiwi fruit)
- tomato
- broccoli
- cabbage
- sweet red peppers
- chili peppers
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