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\u003cp\u003e\u003ci\u003eNutritional Composition and Antioxidant Properties of Fruits and Vegetables\u003c/i\u003e provides an overview of the nutritional and anti-nutritional composition, antioxidant potential, and health benefits of a wide range of commonly consumed fruits and vegetables. The book presents a comprehensive overview on a variety of topics, including inflorescence, flowers and flower buds (broccoli, cauliflower, cabbage), bulb, stem and stalk (onion, celery, asparagus, celery), leaves (watercress, lettuce, spinach), fruit and seed (peppers, squash, tomato, eggplant, green beans), roots and tubers (red beet, carrots, radish), and fruits, such as citrus (orange, lemon, grapefruit), berries (blackberry, strawberry, lingonberry, bayberry, blueberry), melons (pumpkin, watermelon), and more.\u003c/p\u003e \u003cp\u003eEach chapter, contributed by an international expert in the field, also discusses the factors influencing antioxidant content, such as genotype, environmental variation and agronomic conditions.\u003c/p\u003e\u003cul\u003e\u003cli\u003eContains detailed information on nutritional and anti-nutritional composition for commonly consumed fruits and vegetables\u003c/li\u003e\u003cli\u003ePresents recent epidemiological information on the health benefits of fresh produce\u003c/li\u003e\u003cli\u003eProvides in-depth information about the antioxidant properties of a range of fruits and vegetables\u003c/li\u003e\u003c/ul\u003e |
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