Fruit sources of vitamin

Fresh fruits and vegetables contribute about 91% of vitamin C, 48% of vitamin A, 27% of vitamin B6, 17% if thiamin and 15% of niacin to the U.S diet.

Medical research suggests that the antioxidant A, C and E protect against certain diseases.

Vitamin A: apricot, peach, cherry, orange, mango, papaya, persimmon, pineapple, cantaloupe, watermelon

Vitamin C: strawberry, orange, grapefruit, kiwifruit, pineapple, banana apple, cantaloupe

Niacin: peach, banana, orange, apricot

Riboflavin: banana, peach, orange, apple, avocado

Thiamin: orange, banana, grapefruit, apple

Vitamins are nutrients required for specific functions in the body. Of the vitamins are not consumed in sufficient quantities, deficiencies diseases develop. The prevention of vitamin deficiency diseases, among others led to the establishment of dietary guidelines by various national governments by the FAO/WHO.

The guiltiness recommended eating five or more servings of fruits and vegetables a day, including two or four servings of fruit (a fruit serving is equal to one piece of apple or a half cup of sliced fruit for example).
Fruit sources of vitamin