Nutritional Composition and Antioxidant Properties of Fruits and
Vegetables provides an overview of the nutritional and
anti-nutritional composition, antioxidant potential, and health
benefits of a wide range of commonly consumed fruits and
vegetables. The book presents a comprehensive overview on a variety
of topics, including inflorescence, flowers and flower buds
(broccoli, cauliflower, cabbage), bulb, stem and stalk (onion,
celery, asparagus, celery), leaves (watercress, lettuce, spinach),
fruit and seed (peppers, squash, tomato, eggplant, green beans),
roots and tubers (red beet, carrots, radish), and fruits, such as
citrus (orange, lemon, grapefruit), berries (blackberry,
strawberry, lingonberry, bayberry, blueberry), melons (pumpkin,
watermelon), and more. Each chapter, contributed by an
international expert in the field, also discusses the factors
influencing antioxidant content, such as genotype, environmental
variation and agronomic conditions.
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