Energy Use in Fruit, Vegetable, and Forage Production

Fruits, the edible material adhering to the seeds of a plant, are eaten raw, cooked, or dried. Fruits have a high water content, ranging from about 75% to 90%. Carbohydrates, usually in the form of sugar, are the second-largest constituent, ranging from about 6% to 22%. Fruits contain only small amounts of protein and negligible amounts of fats. Citrus fruits, cantaloupes, and strawberries are excellent sources of vitamin C, whereas yellow-orange fruits are considered outstanding sources of beta-carotene, the precursor of vitamin A.