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Nutrition value of tropical and subtropical fruits

Abstract

The article is devoted to the study of the chemical composition of tropical and subtropical fruit (avocado, papaya and mango), which are now in great numbers are on the appeared on the Russian market. Due to use technology tropical and subtropical fruits can be implemented in almost all areas and regions of the country. Relatively low cost makes these products quite popular among the people. In domestic scientific literature there are no systematic data describing the chemical composition of these tropical and subtropical fruits sold in thedomestic market, while the information needed to calculate food and energy value of diets and culinary products derived from tropical and subtropical fruit. Avocado fruits are sources of insoluble dietary fiber content of which was equal to 12,2%, as well as minerals. The study of the fatty acid composition of lipids avocados showed high content of oleic acid fruit, which accounts for 53,2% of total fatty acids in these fruits. Which makes them a valuable source of unsaturated fatty acids.

Keywords:tropical fruit, avocado, mango, papaya, nutritional value


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