Fruits are the best representative of delicious food in the eyes of women. Their mindset is: eating fruits is always beneficial and harmless; eating more fruits can help with weight loss and beauty; anyway... If a leading expert solemnly pointed out that all the above "anyways" are lies, how would women feel? These blind concepts are pushing fruits to the brink of being harmful...
Expert reminder: Fruits are not for casual consumption because they contain more organic acids and tannins. Some fruits also contain highly active proteases, which can irritate and harm the stomach, leading to symptoms like stomach pain, bloating, diarrhea, and indigestion.
Practical strategy: Choose fruits based on individual needs.
Expert reminder: The amount of minerals and vitamins in fruits is far less than in vegetables. If you don't eat vegetables, relying solely on fruits is absolutely insufficient to provide adequate nutrients.
Cheap vegetables are sometimes superior to fruits. In terms of vitamin C content, inexpensive cabbage and radish are about 10 times higher than apples, pears, and peaches. The vitamin C content in green peppers and cauliflower is 2-3 times that of strawberries and citrus fruits.
Where fruits excel over vegetables. Fruits contain organic acids and aromatic substances, which play an important role in stimulating appetite and helping nutrient absorption. Moreover, fruits do not require cooking, so there is no loss of nutrients.
Practical countermeasure: 500 grams of diverse vegetables are daily essential.
Expert reminder: The vitamin C content of most fruits is not high, and the content of other vitamins is even more limited. There are 13 types of vitamins, which come from a variety of foods. It is extremely unwise to rely solely on fruits to provide all vitamins. For example, to meet the daily recommended amount of vitamin C for the human body, one would need to consume 5 kilograms of Fuji apples, which is an absolutely impossible task.
Fruits rich in vitamin C: Fruits rich in vitamin C include fresh jujubes, kiwis, hawthorns, pomelos, strawberries, and citrus fruits. The vitamin C content of commonly eaten fruits like apples, pears, peaches, apricots, bananas, and grapes is very low.
Fruits rich in carotene: Mango is the fruit with the highest carotene content. Citrus fruits, yellow apricots, pineapples, and other yellow fruits also contain a small amount of carotene.
Practical strategy: Eat both common and wild fruits.
Expert reminder: The human body needs nearly 50 different nutrients to survive, especially requiring more than 65 grams of protein and 20 grams of fat daily to maintain the renewal and repair of tissues and organs. Fruits contain over 85% water, but their protein content is less than 1%, and they contain almost no essential fatty acids, far from meeting the body's nutritional needs.
Practical strategy: Use fruits as a supplement, enjoy them but don't overeat.
Expert reminder: In fact, fruits are not very low-energy foods. Because of their pleasant sweetness, their sugar content often reaches over 8%, and it is easily digestible monosaccharides and disaccharides. Although fruits contain fewer calories than rice by weight, their sweet taste makes them easy to overindulge in, so the intake of sugar often exceeds the standard.
Practical strategy: For weight loss with fruits, a method is needed first.
Expert reminder: Many people worry about fruit being contaminated by pesticides and always peel the skin, thinking this can prevent contamination and allow for safe consumption. In fact, to prevent and control pests, many pesticides are applied to the roots, and some are directly injected into the bark to solve pest problems from the inside. The residues from these application methods cannot obviously be solved by peeling.
The part of the fruit with the highest nutrient content and the best flavor is right near the skin. As long as the fruit is thoroughly washed, it is more scientific to eat it with the skin on.
Practical countermeasure: It is best to eat the safe fruit skin.
Expert reminder: Many people that expensive "foreign fruits" must have higher nutritional value, but this is not the case. Imported fruits begin to degrade nutrients during their journey, and their freshness is not ideal. Moreover, because they need to be transported over long distances, fruits are often picked before they are fully ripe and preserved with chemical agents, which may affect their nutritional value.