Cherry (español: cereza) is the fruit of many plants of the genus Prunus, and is a fleshy drupe (stone fruit). Commercial cherries are obtained from cultivars of several species, such as the sweet Prunus avium and the sour Prunus cerasus. Cherries contain antioxidants, phytochemicals, vitamins, nutrients, and fiber. These support a healthy system and may reduce the risk of certain types of cancers. Phytochemicals protect against certain enzymes that can lead to inflammation. This can help reduce arthritis pain. Cherries are a good source of vitamin C and potassium. Potassium can reduce the risk of hypertension and stroke, and cherries have more per serving than strawberries or apples. Compared to sweet cherries, raw sour cherries contain 50% more vitamin C per 100 g (12% DV) and about 20 times more vitamin A (8% DV). These values are for raw sour cherries:
Nutrition Facts: 3.5 oz raw sour cherries (100 g)
calories 50 calcium 2% DV carbohydrates 12.2 g choline 1% DV fat 0.3 g fiber 1.6 g folate 2% DV iron 2% DV magnesium 3% DV manganese 5% DV niacin 3% DV pantothenic acid 3% DV phosphorous 2% DV potassium 4% DV protein 1 g riboflavin 3% DV sugar 8.5 g thiamine 3% DV zinc 1% DV vitamin A 8% DV vitamin B6 3% DV vitamin C 12% DV vitamin K 2% DV
Chayote (español: chayote) (Sechium edule) is a type of squash that belongs to the gourd family. Chayote is green and pear-shaped with a white inner flesh that is mild, sweet, juicy and crisp. It is loaded with B vitamins, potassium and vitamin C. The chayote plant is perennial and native to the tropics of the Western Hemisphere. Chayote is available year-round but its peak season is fall. Extracts of chayote leaf, stem and seed have antimicrobial benefits against strains of bacteria, even some that are antibiotic-resistant. Chayote is rich in folate, a B vitamin essential to cell division and DNA formation. A folate deficiency can lead to lack of energy, poor immune function and impaired digestion. Folate is especially important nutrient for pregnant women to prevent birth defects like spina bifida.
Nutrition Facts: 1 cup of chayote
calories 25 carbohydrates 6 g fat 0 g fiber 2.2 g folate 31% DV magnesium 4% DV manganese 12% DV niacin 3% DV potassium 5% DV protein 1.1 g sugar 2.2 g zinc 7% DV vitamin B6 5% DV vitamin C 17% DV vitamin K 7% DV
Cabbage(español: col, repollo) (comprising several cultivars of Brassicaoleracea) is a leafy green, red (purple), or white (pale green) biennialplant grown as an annual vegetable crop for its dense-leaved heads. It is closely related to broccoli and cauliflower; Brussels sprouts; and Savoy cabbage. Cabbage can be eaten raw, steamed, or pickled, as in sauerkraut or kimchi. It is low in calories and rich in nutrients, especially Vitamins K and C.
Nutrition Facts: 100 g (3.5 oz) OF CABBAGE CONTAINS
calcium 4% DV calories 25 carbohydrates 5.8 g fiber 2.2 g folate 43 µg (11% DV) iron 4% DV manganese 8% DV protein 1.28 g vitamin B6 0.124 mg (10% DV) vitamin C 36.6 mg (44% DV) vitamin K 76 µg (72% DV)
Guava (español: guayaba) is a tropical fruit cultivated in many tropical and subtropical regions. Psidium guajava is a small tree in the myrtle family, native to Mexico, Central America. Guavas are typical Myrtoideae, with tough dark leaves and white flowers with five petals and numerous stamens. The fruits are many-seeded berries. I was a newlywed and had just moved to Guadalajara, Mexico, when I tasted my first guayaba. I was hooked. When ripe, the guayaba, or guava, is very sweet and delicious, peeling, seeds and all. Just wash and eat it like an apple. They are also made into a popular candy called ate. (pronounced ah-tay). Guayabate is one of my favorite sweets. Among the claims for guavas are that they improve heart health; help lower blood sugar levels; relieve painful symptoms of menstruation; benefit the digestive system; are good for your skin; may aid weight loss; may have an anticancer effect; help boost immunity.
Nutrition Facts: 1 raw guava (100 g)
calories 63 carbohydrates 14.32 g fat 0.95 g fiber 5.4 g sugars 8.92 g vitamin A 624 IU vitamin C 228.3 mg
The blackberry (español: zarzamora) is an edible fruit produced by many species in the genus Rubus in the Rosaceae family. The taxonomy of the blackberries has historically been confused because of hybridization and apomixis, so that species have often been grouped together and called species aggregates. Blackberries are delicious just as they are with no more preparation than washing. They make a delicious and healthy addition to smoothies, fruit salads, or green salads. They are rich in fiber, manganese and Vitamins C and K. They are credited with improving brain and oral health. With a Glycemic Index (GI) of 25 and a Glycemic Load (GL) of 4, blackberries are an excellent food for weight loss and diabetes control. There is promising ongoing research that indicates blackberries fight cancer and help prevent heart disease. The leaves are rich in tannin and have antibacterial properties. They have been used medicinally since at least the time of the ancient Greeks. They are made into an astringent tea which is used to relieve sore throats, mouth ulcers, diarrhea and thrush.
Nutrition Facts: 3.5 ounces (100 g) of blackberries
calcium 29 mg calories 43 carbohydrates 9.61 g fat 0.49 g fiber 5.3 g folate 25 µg iron 0.62 mg magnesium 20 mg mangnese 0.9 mg niacin 0.646 mg phosphorous 22 mg potassium 162 mg protein 1.39 g riboflavin 0.026 mg thiamine 002 mg zinc 0.53 mg vitamin A 214 IU vitamin B6 0.03 mg vitamin C 21.0 mg vitamin E 1.17 mg vitamin K 19.8 µg
Cauliflower (español: coliflor) is one of several vegetables in the species Brassica oleracea. It is an annualplant that reproduces by seed. Typically, only the head is eaten. The edible white flesh is sometimes called “curd,” presumably because it resembles cheese curd. Brassica oleracea also includes broccoli, brusselssprouts, cabbage, collard greens, and kale, collectively called “cole” crops. Among the claims for cauliflower are that it reduces cancer risk; fights inflammation; decreases risk for heart disease and brain disorders; provides high levels of vitamins C, K, and other vitamins and minerals; improves digestion and detoxification; aids in weight loss; helps balance hormones; and preserves eye health. Cauliflower can be washed and eaten raw with your favorite dip. The very best method for cooking cauliflower seems to be to gently sauté it on the stove top, with a bit of water, broth, lemon juice or a healthy source of fat, which can make its nutrients more absorbable.
calories 25 carbohydrates 5.3 g fat 0.1 g fiber 2.5 g folate 14% DV magnesium 4% DV manganese 8% DV pantothenic acid 7% DV phosphorous 4% DV potassium 9% DV protein 2 g riboflavin 4% DV thiamine 4% DV vitamin B6 11% DV vitamin C 77% DV vitamin K 20% DV
Apricots (español: chabacano) are stone fruits also known as Armenian plums.Round and yellow, they look like a smaller version of a peach but share the tartness of purple plums. They’re extremely nutritious and have many health benefits, such as improved digestion and eye health. It’s best to enjoy apricots whole and unpeeled, as the skin boasts large amounts of fiber and nutrients, including significant amounts of beta carotene, lutein, and zeaxanthin.
Nutrition Facts: 2 fresh apricots (70 g)
calories 34 carbohydrates 8 g fat 0.27 g fiber 1.5 g potassium 4% DV protein 1 g vitamin A 8% DV vitamin C 8% DV vitamin E 4% DV
Broccoli (español: brocolí) (Brassica oleracea) is a cruciferous vegetable related to cabbage, kale, cauliflower, and Brussels sprouts. It is high in fiber, vitamin C, vitamin K, iron, and potassium. It also boasts more protein than most other vegetables. Broccoli may be eaten raw, but recent research suggests that gentle steaming is best for maximum health benefits. Steaming also eliminates the risk of contaminaton. Broccoli is low in calories and high in fiber, protein and Vitamin C. It also contains numerous other vitamins and minerals in smaller amounts. In fact, it provides a little bit of almost every nutrient you need.
Nutrition Facts: 1 cup (91 g) raw broccoli
calories 31 carbohydrates 6 g calcium 10 mg copper 10% DV fat 0.4 g fiber 2.4 g protein 2.5 g vitamin C 140% DV
When I switched to plant-based living after a lifetime of meals planned around a main course of meat, I immediately felt positive effects and found it surprisingly easy, even fun, to change my habits and explore new ways of enjoying food. Fruit and Stuff is a collection of some of the many things I have learned since I started the journey. Even if you are not ready to give up meat, you will benefit from adding more plant foods to your daily meals. I hope you’ll find something useful here. The most recent articles appear first on the Home page, and the tabs at the top of every page are for locating any article, past or present. The Glossary links to facts about plant-based foods, the Recipe tab will direct you to the recipe index, and the Resources consist of news and opinions about plant-based living.