Analysis:
A, the king of melons and fruits-the nutritional components of watermelon:
Each100g edible part contains:
93.3 grams of water,
Protein 0.6 g,
Fat 0. 1g,
0.3g of dietary fiber,
5.5 grams of carbohydrates,
Eight milligrams of calcium,
Nine milligrams of phosphorus,
0.3 milligrams of iron,
Zinc 0. 1 mg,
0.45 mg carotene,
Vitamin B 1 0.02 mg,
Vitamin B2 0.03 mg,
Nicotinic acid 0.2 mg,
Vitamin C 6 mg, etc.
Second, the nemesis of autumn dryness-the nutritional components of pears:
Each100g edible part contains:
90 grams of water,
Protein 0.4g,
Fat 0. 1g,
2 grams of dietary fiber,
7.3 grams of carbohydrates,
Calcium 1 1 mg,
Phosphorus12mg,
Vitamin B 1 0.0 1 mg,
Vitamin B2 0.04 mg,
Nicotinic acid 0. 1 mg,
Vitamin C 1 mg,
And organic acids such as citric acid and malic acid.
Third, the crown of the hundred fruits-the nutritional components of bananas:
Each100g edible part contains:
The moisture content is 75.8g,
Protein 1.4g,
0.2 grams of fat,
Dietary fiber 1.2g,
20.8 grams of carbohydrates,
Seven milligrams of calcium,
28 milligrams of phosphorus,
Zinc 0.18mg,
60 micrograms of carotene,
Vitamin B 1 0.02 mg,
Vitamin B2 0.04 mg,
Nicotinic acid 0.7 mg,
Vitamin C 8 mg,
And a small amount of norepinephrine.
Four, happy fruit-the nutritional components of apple:
Each100g edible part contains:
The moisture content is 85.9 grams,
Protein 0.3g,
0.3 grams of fat,
0.8g of dietary fiber,
Carbohydrate12.5g,
Calcium15mg,
Seven milligrams of phosphorus,
0.3 milligrams of iron,
Zinc 0.06 mg,
0.6 mg of carotene,
Vitamin B 1 0.0 1 mg,
Vitamin B2 0.02 mg,
Nicotinic acid 0. 1 mg,
Vitamin C 4 mg,
And malic acid, quinic acid, tartaric acid, aromatic alcohol, tannic acid, pectin, etc.
Five, the fruit queen-the nutritional components of strawberries:
Each100g edible part contains:
Protein 1g,
0.6 grams of fat,
0.8g of inorganic salt,
Crude cellulose 1.4g,
5.7 grams of sugar,
Vitamin C 50- 120mg (more than watermelon 10 times)
32 milligrams of calcium,
Iron 1. 1 mg,
Phosphorus 1 mg,
It also contains carotene, thiamine, riboflavin, tannin, phenols, malic acid, citric acid, salicylic acid and so on.
6. Nutritional components of the first cherry in spring:
It contains carbohydrates, protein, calcium, phosphorus, iron and vitamins. special
The iron content is as high as 6-8 mg per 100 grams, which is 20-30 times higher than that of apples, oranges and pears.
The content of vitamin A is 4-5 times higher than that of apples, oranges and grapes.
Therefore, eating cherries can promote hemoglobin regeneration and prevent cancer.
Seven, good fruit medicine-the nutritional components of citrus:
Each100g edible part contains:
The moisture content is 88.2g,
Protein 0.8g,
0.4 grams of fat,
Dietary fiber 1.4g,
8.9 grams of carbohydrates,
Calcium 19 mg,
Phosphorus18mg,
0.2 mg of iron,
Zinc 0. 1 mg,
Carotene 1.667 mg,
Vitamin B2 0.04 mg,
Nicotinic acid 0.2 mg,
Vitamin C 19 mg,
There are also malic acid, citric acid, succinic acid, hesperidin and other substances.
Eight, delicious and beneficial to people-the nutritional components of oranges:
Each100g edible part contains:
Protein 0.6 g,
Fat 0. 1g,
9 grams of carbohydrates,
26 milligrams of calcium,
Phosphorus15mg,
0.2 mg of iron,
0. 1 1 mg carotene,
Vitamin B 1 0.08 mg,
Vitamin B2 0.03 mg,
Nicotinic acid 0.2 mg,
Vitamin C 49 mg,
The content of vitamin C is about 10 times, 16 times and 8 times higher than that of pear, apple and banana respectively.
The content of carotene is 1 1 times higher than that of pear, peach and jujube.
This website is very comprehensive.