Nutritional Quality of Fruits, Nuts, and Vegetables and their Importance in Human Health

Adel A. Kader1, Penelope Perkins-Veazie2, and Gene E. Lester3
1Department of Pomology, University of California, Davis CA
2South Central Agricultural Laboratory, USDA/ARS, Lane OK
3Kika de la Garza Subtropical Agricultural Research Center, USDA/ARS, Weslaco TX


Fruits, nuts, and vegetables play a significant role in human nutrition, especially as sources of vitamins [C (ascorbic acid), A, thiamine (B1), niacin (B3), pyridoxine (B6), folacin (also known as folic acid or folate) (B9), E], minerals, and dietary fiber (Craig and Beck, 1999; Quebedeaux and Bliss, 1988; Quebedeaux and Eisa, 1990; Wargovich, 2000). Their contribution as a group is estimated at 91% of vitamin C, 48% of vitamin A, 30% of folacin, 27% of vitamin B6, 17% of thiamine, and 15% of niacin in the U.S. diet. Fruits and vegetables also supply 16% of magnesium, 19% of iron, and 9% of the calories. Legume vegetables, potatoes, and tree nuts (such as almond, filbert, pecan, pistachio, and walnut) contribute about 5% of the per capita availability of proteins in the U.S. diet, and their proteins are of high quality as to their content of essential amino acids. Nuts are a good source of essential fatty acids, fiber, vitamin E, and minerals. Other important nutrients supplied by fruits and vegetables include riboflavin (B2), zinc, calcium, potassium, and phosphorus.
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