Apples are extremely rich in important antioxidants, flavanoids, and dietary fiber. The phytonutrients and antioxidants in apples may help reduce the risk of developing cancer, hypertension, diabetes, and heart disease. This article provides a nutritional profile of the fruit and its possible health benefits.
As with other citrus fruits, orange pulp is an excellent source of vitamin C, providing 64% of the Daily Value in a 100 g serving (right table). Numerous other essential nutrients are present in low amounts.
Although typically used in its dried, powdered form, turmeric is also used fresh, like ginger. It has numerous uses in East Asian recipes. Turmeric is sometimes used as an agent to impart a golden yellow color. It is used in canned beverages, baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, cereals, sauces, gelatins, etc.
Carrots are 88% water, 4.7% sugar, 0.9% protein, 2.8% dietary fiber, 1% ash and 0.2% fat. Carrots are also a good source of vitamin K (13% DV) and vitamin B6 (11% DV), but otherwise have modest content of other essential nutrients
Raw limes are 88% water, 10% carbohydrates and less than 1% each of fat and protein (table). Only vitamin C content at 35% of the Daily Value (DV) per 100 g serving is significant for nutrition, with other nutrients present in low DV amounts. Limes have higher contents of sugars and acids than do lemons.
|Avg Quantity per serving||Avg Quantity per 100gm|
||250 g||100 gm
|Fat Total||0.73 g||0.29 g|
|- Saturated||0.30 g||0.12 g|
|Carbohydrate||26.00 g||10.4 g|
|- Sugars||22.43 g||8.97 g|
|Sodium||15 mg||6 mg|