The carbohydrate, protein and lipid content of plants is highly variable. Carbohydrates are mainly in the form of starch, fructose, glucose and other sugars. Most vitamins are found from plant sources, with exceptions of vitamin D and vitamin B12. Minerals can also be plentiful or not. Fruit can consist of up to 90% water, contain high levels of simple sugars that contribute to their sweet taste, and have a high vitamin C content. Compared to fleshy fruit (excepting Bananas) vegetables are high in starch, potassium, dietary fiber, folate and vitamins and low in fat and calories. Grains are more starch based and nuts have a high protein, fibre, vitamin E and B content. Seeds are a good source of food for animals because they are abundant and contain fibre and healthful fats, such as omega-3 fats. Complicated chemical interactions can enhance or depress bioavailability of certain nutrients. Phytates can prevent the release of some sugars and vitamins.
The carbohydrate, protein and lipid content of plants is highly variable. Carbohydrates are mainly in the form of starch, fructose, glucose and other sugars Most vitamins are found from plant sources, with exceptions of vitamin D and vitamin B12. Minerals can also be plentiful or not. Fruit can consist of up to 90% water, contain high levels of simple sugars that contribute to their sweet taste, and have a high vitamin C content. Compared to fleshy fruit (excepting Bananas) vegetables are high in starch, potassium, dietary fiber, folate and vitamins and low in fat and calories. Grains are more starch based and nuts have a high protein, fibre, vitamin E and B content. Seeds are a good source of food for animals because they are abundant and contain fibre and healthful fats, such as omega-3 fats. Complicated chemical interactions. can enhance or depress bioavailability of certain nutrients. Phytates can prevent the release of some sugars and vitamins.