Global and National scenario

Nutritive value
of
Horticultural crops
Nutritive Value of Horticultural
Crops

“Let food be your

medicine and
medicine be your
food”
Hippocrates
 Fruits and Vegetables are
commonly called as protective food
 They are protecting effectively
against degenerative diseases such
as cancer and cardiovascular
diseases
 They are valuable in maintaining
alkaline reserve in the body
 They are valued mainly for their
high Vitamin and Mineral
contents
 Antioxidant Compounds
 Antioxidants are the bioactive
compounds which are having high anti-
oxidative property
 They are also having free radical
scavenging activities
 Thereby, they are reducing the risk of
Cardio Vascular Diseases (CVD)
SOME POTENTIAL ANTIOXIDANTS FROM
VEGETABLES AND FRUITS
VEGETABLES / FRUITS ANTIOXIDANTS
Black carrot Carotenes
Red/orange carrot Anthocyanins
Pomegranate Anthocyanins
Tomato Lycopene
Chilli Capsaicinoids -
Capsaicin &
Capsanthin
Jamun Anthocyanin
Stevia Steviol glycosides
Anti-nutritional Compounds

 Anti nutrients are the

compounds present in the plant
foods that reduce the nutrient
bioavailability
 They impair the health system
when they are consumed in more
quantity
 Anti-nutrients Plant Food
Phytic acid Legumes – Peas and
Beans
Trypsin inhibitors Peas and Beans, Potato
Polyphenolics, Tea, Coffee, Beans
Tanins
Cyanogens or Cassava
Glycoalkaloids
Oxalic acid Colacasia, Elephant foot
yam, Spinach and
Portulaca
Dioscorin Yam
Saponin Peas, sugar beat
Goitrogens Brassica, allium food
Nutritive Value of Horticultural Crops
Sl. Potential health
Nutrients Fruits Vegetables
No. benefits
1. Carbohydrate Energy foods Mango, Potato,
s Supply energy Banana, Tapioca,
to human body Sapota, Sweet potato
Custard apple
2. Proteins Body building Guava, Cluster beans,
foods Banana, Jack Agathi, Curry
Essential for fruit, leaves, Peas
growth of the Pomegranate, and Beans
body Deficiency Custard apple
causes retarded
growth and
increase
susceptibility to
diseases
3. Fats (Lipids) Energy foods Walnut, -
Supply energy Cashewnut,
 4.Vitamins
 Vitamins are the indispensable part of
human diet
 Although required in very minute
quantities, they are absolutely
essential for the maintenance of health
 The deficiency of any vitamin from the
diet for considerable period may lead
to diseased state or disorder
conditions
 Fruits and vegetables supply several
vitamins
S. Vitamin Functions Fruits Vegetables
No.
i Vitamin – A Prevents night Mango, Greens like
(Carotenoid blindness, Papaya, Palak, Spinach,
s) chronic fatigue, Orange, Peach, Amaranthus,
psoriasis, heart Persimmon, Fenugreek,
disease, stroke, Apricot, Carrot,
cataracts Pineapple, Pumpkin,
Dates, Cabbage,
Jackfruit Lettuce, Sweet
potato and
Tomato
ii Vitamin – B1 Tones the Orange, Green Chilli,
(Thiamine) nervous Pineapple, Jack Beans, Onion,
system, helps in Fruit, Cashew Sweet Potato,
proper Nut, Walnut, Red Tomato and
functioning of Dry Apricot, Leaves of
the digestive Almond, Colocasia
tract, Beri-beri Banana
S. Vitamin Functions Fruits Vegetables
No.
iii Vitamin – B2 Required for Bael, Papaya, Cabbage,
(Riboflavin) body growth Litchi, Banana, Cauliflower,
and health of Apricot, Potato, Peas,
the skin Pomegranate Beans, Methi,
Deficiency and Pear Lettuce,
causes sore Asparagus,
throat, cataract, Green Chillies
loss of appetite and Leafy
and body Vegetables
weight
iv Vitamin – B3 Functioning of Avocado, Corn, Okra,
(Niacin) the digestive Breadfruit, Peas, Potatoes,
system, skin, Dates, Guava, Pumpkin, Sweet
and nerves Litchi, Mango, Potato,
Enhance Passion Fruit, Asparagus and
conversion of Peach and Broccoli
food to energy Durian
v Vitamin B9 Prevents birth Avocado, Dark green
(Folat / Folic defects, cancer, Breadfruit, leafy
acid) heart diseases Dates, Guava, vegetables,
and nervous Mango, Orange, Dry Beans,
system Papaya, Passion Green Peas,
fruit, Pineapple, Asparagus
Pomegranate
and
Strawberries
vi Vitamin B12 Formation of red Vitamin B12 is the one vitamin
(Cobalamin) blood cells and that is available only from fish,
maintenance of poultry, meat or dairy sources
the central in food
nervous system
vii Vitamin – C Prevents scurvy, Amla, Guava, Tomato,
(Ascorbic aids in wound Ber, Citrus, Watermelon,
acid) healing, healthy Kiwi, Palak, Methi,
immune system, Strawberry and Cabbage,
cardio vascular Pineapple Green Chillies,
disease Spinach,
Potato, Peas,
viii Vitamin D Necessary for Cashew, Green leafy
building up of Almond and vegetables
bones, Walnut
preventing
rickets and
diseases of
teeth
ix Vitamin E Prevent heart Walnut, Dark green
(Tocopherols diseases, LDL – Almond, leafy
) oxidation, Cashew, vegetables,
immune Pecan nut Corn and
system, and Dry beans
diabetes and Pistachio
cancer nut
x Vitamin K Prevents blood Walnut, Cabbage,
clotting, Almond, Broccoli,
Synthesis of Cashew, Brussels
 5. Minerals

 For maintaining good health, human

body requires minerals like
 Calcium, Iron, Phosphorus
 Magnesium, Potassium and Iodine
S. Mineral Functions Fruits Vegetables
No. s
i Calcium Osteoporosis, Acid lime, Cabbage,
muscular / Orange, Greens, Beans,
skeletal, teeth, Papaya, Fig, Carrot, Onion,
blood pressure Jackfruit, Kiwi,
Peas, Tomato,
Dried Apricots,Okra, Agathi,
Raisins and Spinach and
Wood Apple Drumstick
Leaves
ii Iron Production of Custard apple, Carrot,
hemoglobin and it Guava, Drumstick
is constituent of Pineapple, leaves, Beans
red blood Straw Berry, and Agathi
corpuscles Grapes, Black
Prevents Currents,
anaemia, smooth Dried Dates,
tongue, pale lips, Persimmon
eyes and skin and and Karonda
iii Phosphorus Maintaining the Guava, Grapes, Carrot, Chilli,
moisture content Jackfruit, Passion Drumstick
of tissues and fruit, Avocado, leaves, Beans,
development of Guava, Kiwi, Cucumber,
bones Orange, Durian, Cauliflower
Pomegranate and Onion
and Wood apple
iv Magnesium Osteoporosis, Litchi, Jackfruit, Spinach,
nervous system, Durian, Kiwi, Okra, Corn
teeth, immune Avocado, Banana and Potato
system and Prickly pear
v Potassium Hyper tension Banana, Potato, Sweet
(Blood pressure), Plantain, Potato, Dry
stroke and Avocado, Durian, Beans,
arteries selerosis Anona, Sapota, Cooked
Kiwi, Persimmon greens.
Apricots and
orange
vi Iodine Thyrocare Jamun, Okra and
Woodapple, Bitter gourd
6 Fibre / Required for Guava and Leafy
Roughages digestion, Amla vegetables,
(Cellulose prevent Dry Beans
and Pectin) constipation, and Peas
diabetes and
heart disease
7 Enzymes Controlling Papaya - --
several Papain
metabolic Pineapple -
activities in the Bromelin
body
 Nutraceuticals
 The term Nutraceutical was coined by
Dr.Stephen De Felice in 1989
Nutraceutical

Nutrition Pharmaceutical

 Nutraceutical is any substance that may be

considered as food or part of a food
 It provides medical or health benefits,
encompassing prevention and treatment of
diseases
 They are also referred to as a
product isolated or purified from
food
 They are generally sold in
medicinal forms not usually
associated with food
 They are having a physiological
benefit or provide protection
against chronic diseases
 Nutrients Richness

Tomato Tomato
Lycopene Carotenoids & Antioxidants

Pepper
Carotenoids & Antioxidants
 Source of Nutraceuticals

Vegetables Nutraceuticals
Allium vegetables Allyl sulfides
(Garlic, Onions, Chives and
Leeks)
Cruciferous vegetables Indoles/
(Broccoli, Cauliflower, glucosinolates,
Cabbage, Brussels Sprouts, Sulfaforaphane
Kale, Turnips, and Kohlrabi) Isothiocyanates/
thiocyanates and
Thiols
Solanaceous vegetables Lycopene
(Tomatoes and Peppers)
 Vegetables Nutraceuticals
Umbelliferous vegetables Carotenoids
(Carrots, Celery, Parsley and Phthalides and
Parsnips) Polyacetylenes
Compositae plants Silymarin
(Artichoke)
Beans Flavonoids
(isoflavones)
Carrot, Squash, Broccoli, Vitamin A
Sweet Potatos,Tomato , Kale
and Pumkin
Cabbage and Tomato Vitamin C
Green leafy vegetables Vitamin E
 Crystalline
glucosides-K
Senigin and Muragin
Hinga Shtak
–
An
ayurvedic
medicine
from
Asafoetida
 Edible Colours
 Natural pigments are found in
living tissue of plants
 These colours are the chemical
compounds produced by several
biochemical pathway and gives
colours to the food
 These colours are changed
according to the growth stage of
the plants or vegetable product
 Important pigments are
Anthocyanins, Betalains,
Carotenoids and Chlorophylls
 1.Anthocyanins
 The most extensively documented
phyto-medicinal role of
anthocyanin pigments is in
improving eye sight, including
night vision
 Anthocyanins exert significant
antimicrobial properties
 In association with other
flavonoids quite effectively inhibits
the biosynthesis of aflatoxins
 2.Betalains
 Betalains have been widely used as
natural colourants for many
centuries
 It is having high anti-oxidative
properties with free radical
scavenging activities
 It concerns about the use of various
synthetic alternatives
 3.Carotenoids

 Carotenoids provide protection to

vision and eye function
 It acts against macular
degeneration and cataracts
 They are credited with biological
promotion of immune system
response
 They are also associated with
inhibition of several types of cancers
including cervical, oesophageal ,
pancreatic, lung, prostate, colorectal
and stomach
 4.Chlorophylls
 Chlorophyll is the most important
plant pigment and a real life force
that nature uses to explode plants
into greenery
 It is consumed much higher doses in
diet with green and leafy vegetables
 The intake of chlorophyll has
potential use to act as a chemo
preventive compound in humans due
to its anti-mutagenic properties
 Colour Rich Vegetables

Active
Colour Vegetables
Principle
Red Lycopene Tomato and Watermelon
Orange β-carotene Carrot, Melon, Red Pepper, yellow
and orange-fleshed Sweet Potato
β-cyanins Beet root
Green Chlorophyll Broccoli, Kale, Spinach, Cabbage
Asparagus and Green Leafy
Vegetables
Blue/ Anthocyanin Red Cabbage, Brinjal, Poi, Purple
Purple s Tomato, Purple Sweet Potato and
Black Carrot
Yellow Lutein Yellow Corn
Black / Anthocyanin Black Carrots
Brown s
Thank you