Fresh fruits, such as apples, pears, peaches, haws, grapes, pineapples and bananas are the ones most commonly used in clinical practice; and the fruits of the latter group are prepared from the fresh fruits, including candied dates, dried persimmons and raisins.
The important nutritive components of flesh fruits are the vitamins (chiefly vitamin C) and inorganic salts. As analyzed by nutriologists, the content of vitamin C in fresh dates is as high as 540 gm %, and it can be 30-100 times this amount in other fruits and ordinary vegetables. The content of vitamin C is even higher in wild jujubes, sometimes reaching 850-1170 gm %. The absorptive ratio of vitamin C in the intestines may reach 86.3 %. Haws, tangerines and lemons are also rich in vitamin C. Red and yellow fruits, like apricots, oranges and tangerines, contain more carotin and inorganic salts, including calcium, phosphorus and iron.
Through the process of manufacture, preserved fruits may lose many oftheir vitamins, but the relative contents of proteins, carbohydrates and inorganic salts are increased after the marked loss of water from fresh fruits. For example, the contents of protein and carbohydrate in grapes are 0.7 % and
11.5 %, but in raisins they are raised to 4.1% and 78.7 % respectively.
The iron and copper in fruits are useful for the production of hemoglobins in anemic patients. The high content of potassium and low content of sodium in fruits can produce a diuretic effect. Organic acids such as malic acid and citric acid can stimulate secretion of gastric acid and improve the digestion. Succinic acid contained in unripe fruits can produce a strong stimulation effect in the stomach and intestines.
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