Edible plants

Edible Plants Overview

• Includes:

  • Fruits

  • Vegetables (leaf, root)

  • Wild plants

  • Seeds, nuts, cereals, pulses, herbs, spices

  • Processed foods from plants (juices, oils, beverages, chocolate)

Brief History of Edible Plants

• Timeline of Cultivation:

  • First cultivated around 11000 - 8000 BCE

  • Shift from hunter-gatherer to agriculture

  • Role in the development of civilizations

• Historical Practices:

  • Barter exchanges of fruits/vegetables

  • Roman advancements in growing techniques

  • Introduction of crops in the UK

  • Development of hybridization techniques since the 18th century

Methods of Plant Modification

• Hybridization:

  • Cross-breeding for better characteristics (yield, resistance)

• Genetic Modification (GM):

  • Inserting specific genes for new traits (e.g., Golden rice)

• Selective Breeding & Grafting: Additional methods to enhance traits

• Gene Editing:

  • New techniques like CRISPR for precise DNA changes

Fruit Classification

• Botanical Definition:

  • Mature ovary of a flower containing seeds

• Types of Fruit:

  • Pomes (e.g., Apples, Pears)

  • Drupes (e.g., Cherries, Peaches)

  • Aggregate Fruits (e.g., Raspberries)

  • True Berries (e.g., Grapes, Tomatoes)

Nutritional Value of Fruits

• Composition:

  • High water content

  • Vitamins and minerals (Vitamin A, C, potassium)

  • Important source of dietary fiber

• Example Nutritional Table for Fruits (per 100g):

  • Banana: 95 kcal, 1.2g protein, 0.3g fat

  • Grapes: 60 kcal, 0.4g protein, 0.1g fat

Vegetables Overview

• Classification:

  • Leafy (Spinach)

  • Stalks (Celery)

  • Roots (Sweet Potato)

  • Bulbs (Garlic)

Nutritional Value of Vegetables

• Main Components:

  • Mostly water

  • Nutrients specific to type (e.g., Leafy = Vitamin C, roots = fiber, Vitamins A & C)

  • Variability in nutrients across types

• Vegetable Nutritional Example (per 100g):

  • Brussels sprouts: 42 kcal, 3.5g protein, 4.1g carbohydrate

Bioactive Compounds in Plant Foods

• Health Benefits:

  • Phytochemicals may reduce chronic disease risks

• Common Compounds:

  • Antioxidants, vitamins (A, C, E), minerals (selenium, magnesium)

Dietary Recommendations

• Daily Suggested Intake:

  • At least 400g of fruits and vegetables

• Portion Sizes:

  • Children: palm-sized serving

  • Dried fruit: 30g

  • Beans/Pulses: 80g count as max 1 portion

  • Potatoes (not included in 5-a-day)

Current Consumption Trends in the UK

• 5-a-day Consumption Statistics (2011-2018):

  • Approx. 26% men, 32% women met recommendations.

  • Mean adult consumption: 3.5 to 3.6 portions per day.