Kiwifruit, fresh jujube, strawberry, loquat, orange, orange, persimmon and blueberry are rich in vitamin C. Based on the vitamin C content of 100g fruit, kiwifruit contains 420mg, fresh jujube contains 380mg, strawberry contains 80mg, orange contains 49mg, loquat contains 36mg, and orange and persimmon contain 30mg each. Bananas and peaches each contain 10 mg, and grapes, figs,

Apples contain only 5 mg each, while pears contain only 4 mg.

The nutritional components of vegetables mainly include minerals, vitamins, fiber and so on. The higher the content of these substances, the higher the nutritional value of vegetables. In addition, the content of water and dietary fiber in vegetables is also an important nutritional quality index.

2. Different characteristics

Fruit is a juicy and edible plant fruit, and its main taste is sweet and sour. Fruit is not only rich in vitamin nutrition, but also can promote digestion.

A vegetable refers to a plant or fungus that can be cooked into food. Vegetables are one of the essential foods in people's daily diet.

3. Different functions

Fruit is rich in dietary fiber, which is a carbohydrate that cannot be digested by the small intestine. In the colon, fiber can provide nutrition for the intestinal cavity, which helps to promote the body's metabolism and suppress appetite.

Vegetables with high water content and less dietary fiber have better freshness and higher edible value. But from the perspective of health care, dietary fiber is also an essential nutrient.

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