NATIONAL CHILDREN’S SCIENCE

CONGRESS NCSC
2023 - 2024
Understanding Ecosystem For Health And Wellbeing

NUTRITIVE VALUE OF LOCAL/SEASONAL

AVAILABLE FRUITS AND VEGETABLES
NAME AND ADDRESS OF GROUP LEADER

S.V. Vighnesh,

18/15B, Bryant Nagar 5th Street (west),

Mobile No. 9994096803

Sakthi Vinayakar Hindu Vidyala,

23A, Chidambara Nagar,

Thoothukudi – 628 008, Tamil Nadu.

NAME AND ADDRESS OF CO-WORKER

S. SIVARAM SANJAY,

Mobile No. 8072850864

Sakthi Vinayakar Hindu Vidyala,

23A, Chidambara Nagar,

Thoothukudi – 628 008, Tamil Nadu.

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NAME AND ADDRESS OF GUIDE TEACHER

Kanaga Lakshmi,

10/1, Bunglow Street, Sivanthakulam Road,

Sakthi Vinayakar Hindu Vidyala,

23A, Chidambara Nagar,

Thoothukudi – 628 008, Tamil Nadu.

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 CONTENT
S.N TABLE OF CONTENTS Page
o. No.
1 Abstract 4
2 Introduction 6
3 Basic nutrients in fruits and 8
vegetables
4 List of nutrients of different fruits 10
5 Health benefits of fruits 11
6 List of nutrients of different 13
vegetables
7 Health benefits of vegetables 14
8 Factors regulating the concentrations 16
of antioxidants in fruits and
vegetables
9 Conclusion 20
10 Acknowledgement 21
11 Reference 22

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 ABSTRACT

This abstract provides an overview of a study conducted to assess the nutritive

value of locally available fruits and vegetables in a specific region. The
research aimed to understand the nutritional composition of these foods,
promote their consumption, and emphasize their potential contribution to a
healthy and sustainable diet.

The study involved the collection and analysis of various locally grown
fruits and vegetables commonly found in the region. Nutritional parameters
such as macronutrients (carbohydrates, proteins, and fats), micronutrients
(vitamins and minerals), fiber content, and antioxidant capacity were
evaluated through standardized laboratory techniques. Additionally, the
research examined the seasonal variations in nutrient content to provide
insights into the availability of key nutrients throughout the year.

The findings of the study revealed that local fruits and vegetables are a
rich source of essential nutrients, including vitamins (e.g., vitamin C, vitamin
A, and folate), minerals (e.g., potassium, calcium, and iron), and dietary fiber.
Furthermore, many of these foods exhibited notable antioxidant properties,
which can contribute to overall health and disease prevention. The study
underscored the importance of consuming a diverse range of locally available
fruits and vegetables to meet daily nutritional requirements.

This research contributes to the promotion of local agriculture and

sustainable food systems while highlighting the significance of incorporating
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these nutritious foods into daily diets. It also emphasizes the need for
awareness campaigns and educational initiatives to encourage the
consumption of locally sourced fruits and vegetables, thereby improving
public health and supporting local farmers. Ultimately, this study serves as a
valuable resource for policymakers, nutritionists, and consumers seeking to
make informed dietary choices that prioritize both health and sustainability.

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 INTRODUCTION

 Every fruits and vegetables hold its own importance in terms of

nutrition and taste.
 Researches proved that seasonal fruits and vegetables are more
nutritious than the canned, frozen, or preserved versions. The vitamin
C content in fresh fruits and vegetables are higher as compared to
preserved foods.
 The dietary constituents obtained from fruits and vegetables include
water, fiber, proteins (more abundant in legumes), sometimes fats (olive,
nuts), organic acids and digestible carbohydrates.
 Starch-based staples (potato, corn, banana) provide a major energy
source in some regions.
 Compared to other food sources, fruits and vegetables are high in
potassium and low in sodium. Ascorbic acid in fruits and vegetables may
enhance the bio-availability of dietary iron.
 Fruits and vegetables provide unique and appealing textures, colours and
flavour, they are relatively low in calories (excluding staple crops) and
are cholesterol-free.
 As they are easily available in the high lumen flashlights market, you
can get them fresh and at a comparatively low price.

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 The fruits are fresh, hence they reduce the risk of many infections
which are caused due to the preservatives used in the canned and
processed food. Fresh foods have antioxidants which can prevent us
from many diseases.
 Mother nature can take care of us more than any machine or technology
invented in this world. The more you switch to the fruits and
vegetables in in season, healthier you will become.

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BASIC NUTRIENTS IN FRUITS AND
VEGETABLES:
Water
Water comprises B60% of the body’s weight and is essential for good
health. An intake of 2.2 or 3.0 l of total beverages a day is recommended for

men and women. Individual needs depend on environmental conditions, diet

and physical activity. Water is also the most abundant single component of

fresh fruits and vegetables and in leafy vegetables it may be up to 95% of the
mass. The percentage of water varies among individual fruits and vegetables
due to structural differences and the developmental stage

Lipids and fatty acids:

Lipids may be used as energy sources and are the main components of
cellular membranes and waxes. They are mainly present as triglycerides
(esters of glycerol and three fatty acids). However, diverse chemical forms co-
exist within this group. Phospholipids, in which one fatty acid is replaced by
phosphoric acid, are also important membrane constituents. The fat
concentration varies with the commodity, but most fruits and vegetables have
,1% lipid, with avocadoes, olives and nuts being the exceptions. Fats comprise
35_70% of dry mass in the avocado and olive, but only 0.2% of grape, 0.1% of
banana and 0.06% of apple.

Organic acids:
Organic acids (OA), defined by the presence of carboxylic acid groups, are

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divided into aliphatic (straight chain) and aromatic acids. Citrate, malate and
tartrate, the most abundant acids in fruits and vegetables, are aliphatic. Malate
is the major acid in pome- and stone-fruit species, citrate is abundant in
Citrus, berries and tomato, and tartrate is predominant in grapes.

Proteins and nitrogen compounds:

Proteins represent ,1% of the fresh mass of most fruit and vegetable tissues.

Legumes may contain 15 to 30% protein. Nuts and sprouts are also good
sources of high quality proteins.

Dietary fiber:
Several definitions of fiber have been proposed, either physiological or
based on the analytical method employed . An expert panel defined the
term“dietary fiber” as non-digestible carbohydrates and lignin in plants.
Dietary fiber includes very diverse macromolecules exhibiting a variety of
physical-chemical properties. The main components of fiber are cellulose,
cross-linking glycans (CGL), pectins, lignin, resistant starch and non-
digestible oligosaccharides.

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LIST OF NUTRIENTS OF DIFFERENT FRUITS:
Food Energy Water Fibre Fat Protein Sugar Vitamin
A C B1 B2 B6 E
Substance = Kcal % g g g g mg mg mg mg mg mg
100 g.
Apple 49 84 2.3 0 0.4 11.8 2 15 0.02 0.01 0.05 0.5
Banana 88 76 2.7 0 1.2 20.4 3 10 0.04 0.03 0.36 0.3
Grapes 64 83 2.2 0 0.6 15.5 0 3 0.03 0.01 0.08 0.6
Guava 72 81 5.3 0 1.0 17.0 30 218 0.04 0.04 0.14 -
Lemon 12 96 1.8 0 0.0 3.0 0 40 0.06 0.02 0.04 0.8
Mango 60 84 1.0 0 0.0 15.0 210 53 0.05 0.06 0.13 1.0
Orange 47 87 1.8 0 1.0 10.6 2 49 0.07 0.03 0.06 0.1
Papaya 32 91 0.6 0 0.0 8.0 40 46 0.03 0.04 0.04 -
Pineapple 50 84 1.2 0 0.4 12.0 20 25 0.07 0.02 0.09 0.1
Pomegranate 81 82 3.4 0 1.0 17.0 10 7 0.05 0.02 0.31 -

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HEALTH BENEFITS OF FRUITS:
Fruits are universally promoted as healthy. The Dietary Guidelines for
Americans 2010 recommend you make one-half of your plate fruits and
vegetables. Myplate.gov also supports that one-half the plate should be fruits
and vegetables. Fruits include a diverse group of plant foods that vary greatly
in content of energy and nutrients. Additionally, fruits and supply dietary
fibre, and fibre intake is linked to lower incidence of cardiovascular disease
and obesity..

Pomegranate:
Reported that special blend of pomegranate juice, seed, and peel that,
according to published results, potently and reproducibly kills prostate and
breast cancer cells in culture. In addition to Biblical references, the Romans
mention the tree’s unique healing powers, and several Middle Eastern, Asian,
and South American peoples continue to chew small bits of its bark, petals,
and peel to treat ailments ranging from dysentery to diseases of the mouth
and gums.

By supplementing diets with pomegranate juice, which is high in

antioxidants, seemed to improve some key indicators of cardiovascular health.
In addition to the high levels of antioxidant-rich tannins and flavonoids in the
juice and peel, researchers crush and dry the seeds to produce unique oil,
about 80% of which is a very rare 18-carbon fatty acid, or punicic acid. Also
present in the oil is the isoflavonegenistein, the phytoestrogen coumestrol,
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and the sex steroid estrone. In fact, the pomegranate is one of the only plants
in nature known to contain estrone.

Banana:
It is a dessert fruit of millions apart from staple food owning to its rich
and easily digestible carbohydrates with a calorific value of 67-137mg/100 g
fruit. Being a rich source of Vitamin C and minerals, it makes healthy and salt
free diet.

Apple:
Apple is a reach source of fibre which keeps bowels clean, ensuring skin
that is free of acne and boils. It is also loaded with phytochemicals that have
properties similar to antioxidants. Studies have also shown that eating apples
regularly reduce wrinkles and fine lines. Mix grated apple with honey and
apply on skin for five minutes for a hydrated and stress free skin. Apples are
alkaline and can effectively cleanse the liver.

Papaya:
Papaya is a good source of Vitamin A and papain. Vitamin A acts as an
anti-oxidant, while the papain breaks down inactive proteins and removes
dead cells. The best feature of the fruit is its low-sodium quality. Since the salt
content is less, the water retention is also little. The result- an overall
hydrated skin. Rubbing mashed papaya on cracked heels removes dead cells
and makes feet softer.

Pineapple:

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 Pineapple juice has bromelain enzyme which prevents coughs and colds
and is well recognised as a digestive enzyme.It is a good source of Vitamin A
and B; it is fairly rich in Vitamin C, calcium, magnesium, potassium and iron.

LIST OF NUTRIENTS OF DIFFERENT

VEGETABLES:

HEALTH BENEFITS OF VEGETABLES:

Spinach:
Spinach is a leafy green vegetable and a great source
of calcium, vitamins, iron, and antioxidants. Due to its iron and calcium
content, spinach is a great addition to any meat- or dairy-free diet. One cup
of raw spinach is mostly made up of water and contains only 7 calories. It also
provides an adult’s full daily requirement Source of vitamin K, high amounts
of vitamin A, vitamin C, magnesium, folate, iron, calcium, antioxidants.

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Peas:
Peas are a sweet, starchy vegetable. They contain 134 calories per cooked
cup, and they are rich in fiber, providing 9 grams (g) per serving, protein,
providing 9 g per serving, vitamins A, C, and K, certain B vitamins. Green
peas are a good source of plant-based protein, which may be especially
beneficial for people with vegetarian or vegan diets. Peas and other legumes
contain fiber, which supports good bacteria in the gut and helps ensure
regular bowel movements and a healthy digestive tract. They are also rich in
saponins, plant compounds that may help protect against oxidative stress and
cancer.

Sweet potatoes:
Sweet potatoes are root vegetables. A medium sweet potato provides 103
calories and 0.17 g of fat. Each sweet potato also contains much more than an
adult’s daily requirement of vitamin A, 25% of their vitamin C and B6
requirements, 12% of their potassium requirement, beta carotene, which may
improve eye health and help fight cancer. Sweet potatoes may be a good
option for people with diabetes. This is because they are low on the glycemic
index and rich in fiber, so they may help regulate blood sugar.

Carrots:
Each cup of chopped carrots contains 52 caloriesTrusted Source and over
four times an adult’s daily recommended intake of vitamin A, in the form of
beta carotene. Vitamin A is vital for healthy eyesight, and getting enough of
this nutrient may help prevent vision loss. Certain nutrients in carrots may
also have cancer-fighting properties.

Onions:
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 Each cup of chopped onions can provide, 64 calories, vitamin C, vitamin
B6, manganese. Onions and other allium vegetables, including garlic, contain
sulphur compounds. Many specialists suggests that these compounds may help
protect against cancer.

Cauliflower:
One cup of chopped cauliflower contains 27 calories, plenty of vitamin C,
vitamin K, fiber. The American Heart Association recommend eating 25 g of
dietary fiber each day to promote heart and gut health. Also, cauliflower and
other cruciferous vegetables contain an antioxidant called indole-3-carbinol.
And like broccoli, cauliflower contains another compound that may help
combat cancer.

FACTORS REGULATING THE

CONCENTRATIONS OF ANTIOXIDANTS IN
FRUITS AND VEGETABLES:
Several factors influence the accumulation of antioxidants in fruits and
vegetables. Changes in composition from harvest to consumption depend on
the compound, commodity, cultural practices, postharvest handling,
processing and home cooking conditions.

Genetic factors:
The species determines the prevalence of specific antioxidants. With some
exceptions, most fruits accumulate typical antioxidants. Berries are
particularly

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rich in phenolics and vitamin C. Total phenolics correlate with total
antioxidant capacity and phenolic compounds in these fruits. In ripe
blueberries, ascorbic acid contributes only 0.4_9.0% of total antioxidant
capacity. The distribution of antioxidants varies among the tissues of a fruit.
Water-soluble polyphenolic compounds are found primarily in the skins of
peaches, pears and apples. In strawberries, the achenes form only 1% of the
total mass but contribute B11% of the phenolics and 14% of the antioxidant
capacity. In eggplants, chlorogenic acid is the main antioxidant that
accumulates in the inner pulp.

Cultivar
For a given species, antioxidant concentrations vary by cultivar. In six
strawberry cultivars, found from 19 to 71 mg ascorbic acid/100 g FW.
Similar differences among varieties have been reported for phenolics
The identification of lines or mutants that accumulate antioxidants
might be useful in breeding programs to improve the nutritional value of
fruits and vegetables. Overexpression of high-pigment (hp) in tomato
increased carotenoid accumulation. Also in tomato, overexpression of
phytoene synthase and lycopene cyclase increased β-carotene and lycopene.
In carrot, overexpression of β-carotene ketolase from Haematococcus pluvialis
led to accumulation of the ketocarotenoid astaxanthin. Transgenic
approaches have increased the concentrations of phenolic compounds.
Transformation of tomato with a Petunia gene for chalcone isomerase
increased the flavonol concentration in the peel by 80-fold. While the
biosynthetic pathway of ascorbic acid is established and most of the genes
have been cloned and expressed in various plant species, these strategies have
had only limited success.

Radiation:
Modifications in the concentrations of phenolic compounds, ascorbic acid
and carotenoids are associated with changes in sunlight exposure. Sun-
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exposed fruit sides have more phenolics and vitamin C than shaded regions.
In leafy vegetables, there are 10 times more flavonols in surface leaves
than in internal leaves. Total phenolics doubled in tomato plants exposed to
more light. These plants also accumulated more carotenoids and ascorbic acid.
Thus, radiation interception is important for producing commodities
with increased antioxidants. However, the optimal irradiance to maximize
accumulation of different antioxidants in fruits and vegetables is not
established.

Cultural Practices:

Several works have analysed the effect of cultural practices on

antioxidants.
Strawberries grown with plastic mulch had higher antioxidant capacity than
fruits from uncovered beds. High nitrogen is associated with
reduced ascorbic acid. Adding compost as a soil supplement
significantly enhanced ascorbic acid. Vitamin C accumulation is inversely
correlated with rainfall. Some studies found that organic products
accumulated more antioxidants and vitamins than conventionally grown
commodities. Other studies found no differences or opposite results. A
review found that it is not possible to conclude that organically grown
products are nutritionally superior to conventional ones .

Maturity At Harvest:

Fruit developmental stage has a great impact on total antioxidant capacity.

These changes are highly dependent on the commodity. In tomato and
pepper, total antioxidant capacity increases as carotenoids and vitamin C
accumulate during ripening. Total anthocyanin increases during ripening in
all berries. However, the antioxidant capacity peaks in other species early in
development. During blueberry ripening, anthocyanins accumulate while

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phenolic acids decrease. The result is a net reduction of total antioxidant
capacity. A similar pattern occurs in strawberry and blackberry . Carotenoids
increase during development in pepper, tomato, mango and Prunus species. In
products in which anthocyanins or chlorophylls dominate, carotenoids
usually drop during development.

Wound:

Tissue damage greatly affects total antioxidant concentration. Cell

disruption exacerbates the turnover of AsA and phenolic compounds.
Eliminating cellular compartmentalization triggers the oxidation of pre-
existing phenolics by PPOs and increases hydrogen peroxide, providing the
co-substrate for POD-mediated degradation. Wounding also alters phenolic
biosynthesis. In lettuce, cutting induced phenylalanine ammonia lyase and led
to accumulation of chlorogenic acid. Carotenoid turnover is also accelerated
by oxygen, but they are more stable than other AOX groups. Careful handling
to minimize physical damage is recommended to reduce antioxidant losses.

Storage:

Refrigeration slows the deterioration of vitamin C; in broccoli, losses after

seven days storage were 0 at 0_C but 56% at 20_C (see also Chapter 17).
Excluding broccoli and banana, most products lose visual quality before
significant losses of antioxidant capacity occur. Improper temperature
management significantly reduces visual quality and thus, consumer
acceptance. Ethylene induces accumulation of the bitter iso-coumarin 6-
methoxymellein.

Other Treatments:
Biosynthesis of phenolics is triggered by elicitors like ultraviolet radiation
or ozone. In grape, postharvest UV-C and ozone increased accumulation of
resveratrol. Elicitation and accumulation of antioxidant compounds also
occurs in other fruits. In blueberry cv. “Bluecrop”, reduced UV-C radiation
exposure (2 or 4 kJ/m2) increased the accumulation of anthocyanins and
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antioxidants. In strawberry, UV-C also increased phenolic compounds and
antioxidants. Further studies are needed to determine the feasibility of
increasing AOX capacity of fruits and vegetables through manipulation
of the postharvest environment.

Conclusion:
In conclusion, the study on the nutritive value of locally or seasonally
available fruits and vegetables has illuminated the significance of these often-
overlooked food sources. Through extensive research and analysis, it has
become evident that these local and seasonal produce items offer numerous
benefits to both individuals and communities.

Firstly, local and seasonal fruits and vegetables are rich in essential
nutrients, vitamins, and minerals, providing a diverse array of health benefits.
Consuming these foods not only supports overall well-being but also
contributes to the prevention of various chronic diseases. Additionally, the
consumption of locally grown produce promotes sustainable agricultural
practices and reduces the carbon footprint associated with long-distance
transportation.

Furthermore, the availability of local and seasonal fruits and vegetables

fosters a connection between consumers and their environment. It encourages
a sense of community and cultural identity by celebrating regional agriculture
and culinary traditions. Supporting local farmers and markets helps
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strengthen local economies and food systems, ensuring food security and
resilience in the face of global challenges.

Acknowledgement:
I would like to express my sincere gratitude to National Children’s
Science Congress and my school management without them this thesis would
not have been possible. I extend my appreciation to my team member for his
insightful feedback and constructive criticism, which significantly improved
the quality of this thesis.

Finally, I would like to emphasize that any errors or shortcomings in this

thesis are entirely my responsibility.

Thank you all for your unwavering support and encouragement.

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Reference:
 Wikipedia
 https://thefoodtrust.org/
 https://www.who.int/en/news-room/fact-sheets/detail/healthy-diet
 Food and Agriculture Organization of India

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