Which is more important to the human body, vegetables or fruits? Can they replace each other?

Vegetables are rich in cellulose, vitamin C, calcium, phosphorus and magnesium, which are the main nutritional sources for human life and growth. Fruit certainly contains vitamins, but most of the carbohydrates it contains are made up of sugar. There are similarities and differences between fruits and vegetables. To say that substitution can only be temporary substitution, not long-term substitution.

1. Vegetables and fruits are important components of a balanced diet. Although they have many similarities in nutritional components and health-care effects, they are two different foods with different nutritional values. Practicing fruits and vegetables, eating at least 400 grams a day can meet the needs of the human body. Eating too low can easily lead to cardiovascular diseases, gastrointestinal diseases and even cancer attacks. Therefore, eating more fruits and vegetables is very important for people's physical and mental health.

Generally speaking, there are far more kinds of vegetables than fruits. Most vegetables, especially dark vegetables, contain more vitamins, minerals, dietary fiber and phytochemicals than fruits. Although vegetables will lose some nutrients in the cooking process, the volume of vegetables will be reduced after cooking, which is beneficial to eating in large quantities and getting more nutrients. Moreover, after vegetables are heated and cooked, the plant cell wall softens, which is more conducive to the absorption of nutrients.

3. Compared with vegetables, fruits contain more carbohydrates, mainly in the form of disaccharides or monosaccharides; At the same time, the contents of organic acids (such as acid, citric acid, malic acid and tartaric acid) and aromatic substances in fruits are richer than those in vegetables. These organic acids can stimulate the secretion of digestive glands, promote appetite and facilitate the digestion of food. Fruits are often sweet and suitable for raw eating, and their nutrients are not affected by cooking factors.

Although the nutrients contained in fruits are not easy to be lost when eaten raw, not all fruits are rich in nutrients. For example, apples only contain 4 grams of vitamin C per100g, while many vegetables are rich in vitamin C. For example, the vitamin C content of mustard is 18 times that of apples, broccoli is 12 times that of apples, and sweet peppers are 18 times that of apples. Even the cheapest Chinese cabbage is much more expensive than apples. Therefore, vegetables and fruits can be complementary intimate partners.