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Assortment of fresh fruit.

Fruit nutrition facts
 Fruits are nature’s wonderful gift to mankind; indeed, medicines packed with vitamins, minerals, anti-oxidants and many phyto-nutrients (Plant derived micronutrients). They are an absolute feast to our sight, not just because of their color and flavor but for their unique nutrition-profile that help the human body free of diseases and stay healthy!

(1). Fruits are low in calories and fat and are a source of simple sugars, fiber, and vitamins, which are essential for optimizing our health.
(2). Fruits provide plenty of soluble dietary fiber, which helps to ward of cholesterol and fats from the body and to get relief from constipation as well.
(3). Fruits contain many anti-oxidants like poly-phenolic flavonoids, vitamin-C, and anthocyanins. These compounds, firstly, help human body protected from oxidant stress, diseases, and cancers, and secondly; help the body develop capacity to fight against these ailments by boosting our immunity level. Many fruits, when compared to vegetables and cereals, have very high anti-oxidant value, which is something measured by their "Oxygen Radical Absorbent Capacity" or (ORAC).
(4). Anthocyanins are flavonoid category of poly-phenolic compounds found in some "blue-fruits" like blue-black grapes, mulberries, acai berry, chokeberry, blueberries, blackberries, and in many vegetables featuring blue or deep purple color. Eating fruits rich in blue pigments offers many health benefits. These compounds have potent anti-oxidant properties, remove free radicals from the body, and thus offer protection against cancers, aging, infections, etc. These pigments tend to concentrate just underneath the skin.
(5). Fruit’s health benefiting properties are because of their richness in vitamins, minerals, micro-nutrients, anti-oxidants, which helps the body prevent or at least prolong the natural changes of aging by protecting and rejuvenating cells, tissues and organs. Their overall benefits are manifold! Fruit nutrition benefits are infinite! You are protecting yourself from minor ailments like wrinkling of skin, hair-fall, and memory loss to major ailments like age-related macular degeneration (AMRD) of the retina in the eyes, Alzheimer’s disease,
colon cancers, weak bones (osteoporosis)…etc., and the list of fruit nutrition benefits never ends!

 梨和加熱過的梨汁排出體內致癌物質
 (僅供參考)   
      飯後吃個梨﹐積存在人體內的致癌物質可以大量排出。
     調查結果顯示﹐吸煙或者吃烤肉等在體內聚集的強致癌物質多環芳香烴﹐在吃梨後會顯著降低。
     加熱過的梨汁含有更大量的抗癌物質─多酚。給注射過致癌物質的小白鼠喝這樣的梨汁﹐白鼠的尿液中就能排出大量的1-羥基芘毒素﹐從而預防癌患。
      梨和加熱過的梨汁﹐都有加速排出體內致癌物質的功能。
      專家建議﹐在人們熱衷於吃煎烤食品、快餐類食品的今天﹐飯後吃一個梨不失為一種值得推薦的健康生活方式。
 
茄子跟膽固醇息息相關
      茄子，又名落蘇，有青茄、白茄及紫茄三種，性能相同。茄子內含 維生素 A、 B1、B2、C及脂肪蛋白質等。 
    經科學試驗，茄子含有豐富的維生素P；每公斤茄子含維生素P達七千二百毫克 。
      維生素P，能增強人體細胞間的粘著力，降低膽固醇，可保持微血管的堅韌性。
      多吃茄子，對血管硬化有抑制作用。在食療上，有降低高血壓、防止微管破裂的特殊功能。
      美國醫學界在「降低膽固醇十二法」中，茄子榮居榜首。
    茄子不僅能降低膽固醇、高血壓、軟化血管、而且還含有抗癌的成份。現代科學已知茄子含有「龍葵素」。
 「龍葵素」能抑制消化系統腫瘤的增殖。防治癌症專家建議：茄子可作為癌症病人的常用的食物。
     茄子還能防治咯血，老人斑、壞血症、對痛風患者，也有一定的效用。
     茄子的吃法，最好不用油炒。可將茄子洗淨切裂縫放於飯鍋中蒸熟，取拌入薑末、麻 油等，稍加醋和醬油拌食。梨和加熱過的梨汁都有加速排出體內致癌物質的功能 。