Quite informative, the chemical compounds that makes fruit and vegetable are either vitamins,phytochemicals,minerals and antioxidants. Your vitamin can be subdivided in to fat soluble and water soluble. One thing you must put in mind is that all these vitamins mentioned response to different conditions differently. Heat degrades the vitamin composition of a fruit/vegetable, oxidation process and most especially your food preparation method. Above all fruit contains vitamins and antioxidant....Totally agreed but which quantity gets to the body system after food preparation is quite low.....Try to ponder on this
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