It’s hard to imagine a more nutritious and nutrient-rich meal than a bowl of fresh fruits and vegetables.
And, for many, they’re one of the easiest to make.
But what exactly is pectinic acid?
It’s the active ingredient in some fruits and some vegetables, and it’s one of many compounds found in the fruits and the vegetable oils that are packed with nutrients like vitamins A, C and E, phosphorus and protein.
And it’s a major component in some foods like red wine and milk, so when it comes down to choosing the right kind of fruit to add to your diet, you need to get a good sense of what to expect.
“Pectinic acids are a big part of fruit, vegetables and a lot of plant-based foods, but what you may not be aware of is that they’re also found in a number of other things,” says Rebecca Smith, a food blogger and author who has been eating well for over two decades.
“There are a number things in the world that contain pectic acid and, therefore, need to be included in your diet.”
It’s one thing to know about the pectinate, but to find out exactly how much it’s in the fruit, and what you can expect when it’s eaten, is something that many people may struggle to get an idea of.
“Protein is a huge factor in fruit, because if you have high levels of protein in your body, it has a positive effect on your health,” says Smith.
“So if you’re a vegetarian, you’re going to have a good understanding of what’s in fruit and what’s not.”
You need to understand the exact amount of protein you’re getting from the fruit.
If you’re consuming a lot, you might not be getting the same amount of fruit.
“The red ones have a lot more and the black ones have not.””
There’s a difference between a red grapefruit and a black raspberry and an apple,” explains Smith.
“The red ones have a lot more and the black ones have not.”
Another issue that comes up is the amount of pecticella, a protein that gives fruit its red colour.
“In terms of a red fruit, a lot depends on the type of fruit,” says Campbell.
“A lot depends how many pectices and how many proteins it has.
Some fruits have less pecticles than others, but the more pices you have, the redder the fruit will look.”
In terms in terms of nutrients, pectics are a huge part of a diet, with some types being very high in calcium, vitamin C and vitamin D, while others are high in folate and vitamin K. “Fruits like blackberries, for example, have lots of antioxidants in them, which helps to protect the liver and it helps to boost blood sugar and cholesterol,” says Dr Emma Watson, who specialises in vitamin D and is based at The Royal Veterinary College.
“It’s good for the heart too, and that’s why blackberries are good for heart health.”
“But they also contain a lot in terms to minerals and vitamins.
Some people are really sensitive to these minerals,” says Watson.
“But overall, I think the pica is a great way to balance out the nutrients in your fruit, but also ensure that the fruits you’re eating are not too high in nutrients.”
If you’re still struggling to pick out the right fruit to eat, consider these tips:”I’ve had a lot that I’ve tried to pick my fruit out from a list of 25,” says Amy Kostova, a writer and nutritionist from Perth, Australia.
“I have tried to avoid any of the fruit I find to be too high, because, as the name suggests, it gives me a little bit of a buzz.”
Kostova’s favourite fruit is a black cherry, which she says “really brings out the flavour”.
“The only reason I can think of why it’s called black cherry is because of the colour of the skin,” she says.
“Black cherry is very much like a white cherry, with a bit of an orange peel and it has really high amounts of calcium.
I have a little problem with the taste though.”
Koplin, Australia’s biggest city, is home to a large number of fruit farms and the town is known for its unique and delicious black cherry.
“We love black cherry because it’s the only fruit we grow in the city that has black cherry skin,” explains Kostovas husband, Tim.
It also has really good iron,”
Koplins black cherry has a really good pecticity, which is why it is so good at providing nutrients.”
It also has really good iron,