Vitamins are organic nutrients that are usually required in small quantities. They play various roles in biochemical reactions in cells within the body.
Fresh fruits and vegetables contribute about 91% of vitamin C, 48% of vitamin A, 27% of vitamin B6, 17% of thiamin and 15% of niacin to Americans diet.
The following fruits are important contributors (based on their vitamin content and the amount consumed) to the supply of indicated vitamins in the U.S diets:
Vitamin A: apricot, peach, cherry orange, mango, papaya, persimmon, pineapple, cantaloupe, watermelon
Folate: strawberries, oranges, grapefruits
Pantothenic acid: plums
Vitamin C: strawberry, orange, grapefruit, kiwifruit, pineapple, banana, apple, cantaloupe, blackcurrant
Niacin: peach, banana, orange, apricot, plum
Riboflavin: banana, peach, orange, apple, avocado
Thiamin: orange, banana, grapefruit, apple
People who consume diets high in fruits have a lower risk for cardiovascular disease, most cancer types, diabetes and all-cause mortality. It is often assumed that vitamin in fruits are responsible for the protective effects of these foods.
Vitamins in Fruits
