| | | | | |Food Value
Fruit |Water|Protein| Fat |Carbo- |Mineral|per Pound,
| | | |hydrate|Matter |in Calories
------------------+-----+-------+-----+-------+-------+-----------
| | | | | |
Apples, fresh |84.6 | .4 | .5 | 14.2 | .3 | 290
Apples, dried |28.1 | 1.6 | 2.2 | 66.1 | 2.0 | 1,350
Apricots, fresh |85.0 | 1.1 | -- | 13.4 | .5 | 270
Apricots, dried |29.4 | 4.7 | 1.0 | 62.5 | 2.4 | 1,290
Bananas |75.3 | 1.3 | .6 | 22.0 | .8 | 460
Blackberries |86.3 | 1.3 | 1.0 | 10.9 | .5 | 270
Cherries |80.9 | 1.0 | .8 | 16.7 | .6 | 365
Cranberries |88.9 | .4 | .6 | 9.9 | .2 | 215
Currants |85.0 | 1.5 | -- | 12.8 | .7 | 265
Dates |15.4 | 2.1 | 2.8 | 78.4 | 1.3 | 1,615
Figs, fresh |79.1 | 1.5 | -- | 18.8 | .6 | 380
Figs, dried |18.8 | 4.3 | .3 | 74.2 | 2.4 | 1,475
Grapefruit |86.9 | .8 | .2 | 11.6 | .5 | 240
Grapes |77.4 | 1.3 | 1.6 | 19.2 | .5 | 450
Huckleberries |81.9 | .6 | .6 | 16.6 | .3 | 345
Lemons |89.3 | 1.0 | .7 | 8.5 | .5 | 205
Muskmelons |89.5 | .6 | -- | 9.3 | .6 | 185
Nectarines |82.9 | .6 | -- | 15.9 | .6 | 305
Oranges |86.9 | .8 | .2 | 11.6 | .5 | 240
Peaches |89.4 | .7 | .1 | 9.4 | .4 | 190
Pears |84.4 | .6 | .5 | 14.1 | .4 | 295
Persimmons |66.1 | .8 | .7 | 31.5 | .9 | 630
Pineapple |89.3 | .4 | .3 | 9.7 | .3 | 200
Plums |78.4 | 1.0 | -- | 20.1 | .5 | 395
Pomegranates |76.8 | 1.5 | 1.6 | 19.5 | .6 | 460
Prunes, fresh |79.6 | .9 | -- | 18.9 | .6 | 370
Prunes, dried |22.3 | 2.1 | -- | 73.3 | 2.3 | 1,400
Raisins |14.6 | 2.6 | 3.3 | 76.1 | 3.4 | 1,605
Raspberries, red |85.8 | 1.0 | -- | 12.6 | .6 | 255
Raspberries, black|84.1 | 1.7 | 1.0 | 12.6 | .6 | 310
Rhubarb |94.4 | .6 | .7 | 3.6 | .7 | 105
Strawberries |90.4 | 1.0 | .6 | 7.4 | .6 | 180
Watermelon |92.4 | .4 | .2 | 6.7 | .3 | 140
------------------+-----+-------+-----+-------+-------+-----------
18. The juice of fruits that contain very little sugar and a large
quantity of acid, such as the lemon, may be used for the seasoning of
food in much the same way that vinegar is used. It may also be diluted
with other liquids and used for a beverage. Then, again, various kinds
of fruit juices are subjected to a process of fermentation and, through
the production of another acid, are made into vinegar and wines. When
apples are treated in this way, the fermentation produces _acetic acid_
and, in addition, a certain amount of alcohol. It is on this principle
that the making of wines depends.
19. WATER IN FRUIT.--The water content of fresh fruits is very high,
reaching 94 per cent. in some varieties. Dried fruits, on the other
hand, contain much less water, their content being in some cases as low
as 15 to 20 per cent. It naturally follows that the fruits low in water
are high in food value, while those containing considerable water have
in their composition less of the material that adds food value. The high
percentage of water in fresh fruits, together with the acids they
contain, accounts for the fact that these fruits are so refreshing.
Fruits of this kind, in addition to having this refreshing quality, help
to provide the necessary liquid in the diet.
20. TABLE SHOWING COMPOSITION AND FOOD VALUE OF FRUITS.--Just as fruits
vary in their composition, so do they vary in their food value. This
fact is clearly shown in Table I, which gives the percentage of food
substances contained in different fruits and the food value per pound,
in calories, that these fruits contain. As in the table showing the
composition and food value of vegetables given in _Vegetables_, Part 1,
the figures in this table are taken from Atwater's Table of American
Food Materials and refer to the edible part of the material. Reference
to Table I, as progress is made with the study of fruits and their
preparation, will be of much assistance in learning the place that
fruits occupy in the dietary.