Chemical and nutritional aspects of some fresh smoothie types

Popescu, Sofia and Velciov, Ariana and Cozma, Antoanela and Catutoiu, Alexandra and Poiana, Mariana-Atena and Stoin, Daniela and Micula, Lia and Alexa, Ersilia: Chemical and nutritional aspects of some fresh smoothie types. Proceedings of the International Symposium on Analytical and Environmental Problems, (24). pp. 379-382. (2018)

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Abstract

Vegetable and fruits are foods that can be consumed either fresh or processed into juices, smoothies, syrups, jams, fruit compotes, etc. Fruit and vegetables play the important role in the people diet. Worldwide, the consumption of fresh food (fruits, vegetables, and herbs) is steadily in increasing tendency. The good looks, nice colour or taste and aromas, but especially their nutritional value, the rich content in sugars, vitamins and minerals necessary in the diet of the human body are considered to be important. The lower incidence of degenerative diseases is associated with the diet rich in fruits and vegetables. The purpose of our study was revealing certain physico-chemical and nutritional properties of some fresh foods and the juices or smoothies that we can obtain from them. These aspects highlight their dietary and healing properties.

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