Table 6.

Compositional features of fruits and vegetables

	Fruits	Legumes	Leafy vegetables	Roots and tubers
	g/100 g edible matter
Water	61.0–89.1	74.6–80.3	84.3–94.7	62.3–94.6
Protein	0.5–1.1	5.7–6.9	0.2–3.9	0.1–4.9
Fat	Trace–4.4	1.0–15	0.2–1.4	0.1–0.4
Sugar	4.4–34.8	1.8–3.2	1.5–4.9	0.5–9.5
Starch	Trace–3.0	5.4–8.1	0.1–0.8	11.8–31.4
Dietary fiber	2.0–14.8	4.5–4.7	1.2–4.0	1.1–9.5
Energy, kcal	90–646	247–348	65–177	297–525
Micronutrient	Vitamin C, K, Mg, carotenoids	B vitamins, vitamin C, K, Mg, P, Fe	Vitamin C, folate, carotenoids, Ca, Fe	Vitamin E, carotenoids, Fe, K, Ca
Toxic constituents	Cyanogenetic glycosides in seeds	Hemoagglutonins, lectins, trypsin inhibitors	Glucosinolates	Glycoalkaloids