Plants contribute to the availability of dietary macronutrients including protein, fats, and carbohydrates. A large amount of data exists for these macronutrients in agronomic crops wherein these well-characterized constituents are significant crop yield components. In tomato, these constituents have been studied principally for their effects on fruit quality. Little attention has been given to their contribution to fruit nutritive value.
Modification of plant carbohydrate composition is a research area receiving closer scrutiny in light of the positive effects that fiber and complex carbohydrates can have on aspects of human health such as lipid metabolism and diabetes (Anderson 1990). Dietary plant fibers are derived from plant structural components and include both water-soluble and water-insoluble nonstarch polysaccharides and lignin. Genetic variability for the type and amount of soluble carbohydrates, pectin, gum, lignin, and other fiber components exists within tomato.
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A time for giving and receiving, getting closer with the ones we love and marking the end of another year and all the eating also. We eat because the food is yummy and plentiful but we don't usually count calories at this time of year. This book will help you do just this.