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FRUIT AND VEGETABLESFruit and vegetable-rich diets are generally advised for their health-promoting benefits. Fruits and vegetables have long been recommended as part of a healthy diet due to their high concentrations of vitamins, particularly vitamins C and A, minerals, particularly electrolytes, and, more recently, phytochemicals, particularly antioxidants. Fruits and vegetables have a low energy density and are commonly high in fiber and potassium, although the nutritional value of normal servings of fruits and vegetables varies greatly depending on the phytochemical composition (Slavin & Lloyd, 2012). It's worth noting that fruits and vegetables are frequently cooked, fried, or blended with other components before being ingested (Liu, 2013). Most estimates of fruit and vegetable consumption are hampered by debate over what constitutes a serving of each. Fruit and vegetable consumption helps to avoid chronic diseases like heart disease, cancer, stroke, diabetes, Alzheimer's disease, cataracts, and age-related function loss. It is projected that dietary changes might prevent one-third of all cancer deaths in the United States. The synergy or interactions of bioactive substances and other nutrients is one of the hypothesis about the health benefits of fruits and vegetables. Because bioactive chemicals vary greatly in composition and ratio from fruits to vegetables to grains, and because many of them have processes that complement one another, it is recommended that people eat a wide variety of plant-based foods on a regular basis to reap the most health advantages.
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