Sustainable diets and biodiversity

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Table 6. Some fruits and vegetables.

Fruits Vegetables
Avocado Beans
Banana Peas
Breadfruit Carrot
Pineapple Cucumber
Mango Eggplant
Guava Onions
Pawpaw Garlic
Oranges Pepper
Grapefruit Melon
Lemon fruit Tomatoes
Tangerine Pumpkin leaf
Plantain Lettuce
Cashew apple Spinach
Passion fruit Cabbage
Pears Amaranths
Sour sop Bitter leaf

Table 7. Typical composition of some fruits and vegetables per 100 g edible portion.

Commodity Water(%) Energy Protein Fat(%) Carbo Ascorbic Calcium Phospho Vit. A
(cal)(%)

gygy

hydrate acid (%) (mg) rus(mg) (I.U.)

pp

(%)

yy

Fruits
Banana 75 86 1.1 0.2 24 10 8 26 190
Pineapple 85 65 0.4 0.4 15 110 20 11 30
Mango 83 63 0.6 0.1 15 30 10 10 180
Guava 80 58 1.0 0.4 13 200 1533200
Orange 86 49 1.0 0.2 12 50 41 20 200
Lemon 85 58 1.0 0.9 11 43 40 22
Cashew apple 8 5 0. 7 13 250 10 150
Pawpaw ripe 81 40 0.5 0.6 10 110 16 8 2 200

Vegetables
Onions 89 3 81. 5 0.1 9 10 27 5640
Carrot 88 42 1.1 0.2 10 51 37 36 11 000
Spinach 91 26 3 .2 0. 3 55193 51 8 100
Cabbage 92 24 1.3 0.2 4 47 49 29 130
Pepper 92 22 1.2 0.2 4 125 9 22 420
Tomato 9 3 22 1.1 0.2 5 3013 27 190