Variety comparisons and diverse culinary forms, such as juices or dried extracts, determine the nutritional value and physiological impact of plant-based diets on systemic health.
Mangoes are one of the most popular fruits in the world. They grow naturally in tropical regions and are typically eaten raw, either cubed or pureed. Mango are also stir-fried and used in chutneys and fruit preserves. The fruits are sweet and juicy, with creamy, perfumed flesh.
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Celery -- scientific name Apium graveolens -- is a plant whose crisp green stalks are eaten both raw and cooked. Native to the Mediterranean region, it's been cultivated since ancient Greek times. Celery is a common component of weight-loss diets, as it's low in calories and high in nutrients.
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Blood oranges are close cousins to the more common supermarket varieties of orange. Their main difference lies in their pigmented pulp, which can vary from deep orange speckled with red to a solid reddish-purple hue. The pigment is provided by a compound called anthocyanin.
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Butternut squash is a hard-skinned winter squash with dense, sweet, orange-colored flesh. Its outer shell is thin and easy to peel. Butternut squash is especially rich in vitamin A, and also a good source of vitamins C and E.
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Overall, apples are a healthy food choice, rich in fiber and vitamin C. But sometimes you can have too much of a good thing. Apples are high in sugar and have also been known to cause gastrointestinal distress. Pesticide residues are another possible concern, as are allergic reactions in some people.
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Red and yellow grapefruit, often called white grapefruit, are closely related varieties of the same citrus fruit, Citrus paradisi. It's a hybrid cross between a variety of pomelo and a variety of sweet orange that was originally developed in Barbados. Most grapefruit sold in the U.S.
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