Writing Project

GROUP 7
Anisa Ishak I1504231010
Nur Haerati
I1504231021
Nur Laily Ramdhani I1504231043
Ribka Tande
I1504231041
Rachmat Pirdaus
G6501231045

Dosen Pengampu:
Dra. Irma Rasita Gloria Barus, M.A.

Mata Kuliah Bahasa Inggris

 FRUITS AND VEGETABLES
Fruits and vegetables are an essential part of a healthy diet. Not only do these colourful foods add flavour and variety to your meals, but they
also pack a powerful nutritional punch, providing vitamins, minerals, fibre and antioxidants. Fruits and vegetables are classified from both a
botanical and culinary standpoint. The botanical classification is based on the plant’s physiological characteristics, like its structure, function
and organisation. A botanical fruit has at least one seed and grows from the flower of the plant. A botanical vegetable is more of a general
term encompassing all other edible aspects of the plant, the roots, the stems and the leaves.

The culinary classification is based on the way the plants are used and their flavour profiles. Culinary fruits have a softer texture, tend to be
either sweet or tart and are often enjoyed raw or in desserts or jams. In contrast, a culinary vegetable usually has a tougher texture, blander
taste and often requires cooking.

Both fruits and vegetables are high in dietary fibre as well as vitamins and minerals, and other bioactive plant compounds, including many
with antioxidant properties such as beta-carotene. Fruits and vegetables contain, for example, vitamin A, B5, folate, C, E & K and are a rich
source of calcium and iron. The amounts and types of nutrients vary between different types of fruits and vegetables. Fruits and vegetables
are also high in water, ranging from 75-90% of their weight. This fact explains their low energy content. Fruits and vegetables usually contain
traces of fats and protein, with a few exceptions such as avocados, which have a high fat content.

Eating a lot of fruits and vegetables is strongly associated with a lower risk of premature deaths and non communicable diseases; particularly,
cardiovascular diseases, such as coronary heart disease and stroke, and certain cancers i.e., of the mouth, pharynx, and oesophagus.
Eating fruits and vegetables is also linked to a lower risk of other diseases, including dementia, certain eye diseases, rheumatoid arthritis.
Furthermore, diets high in fruits and vegetables may prevent weight gain, the most important risk factor for type 2 diabetes

Source : https://www.eufic.org/en/healthy-living/article/the-benefits-of-fruits-and-vegetables
 CAUSE AND EFFECT

Cause
Fruits and vegetables are rich in nutrients, including vitamins, minerals, fiber, and
antioxidants.

Effect
Eating a lot of fruits and vegetables is strongly associated with a lower risk of premature
deaths and non-communicable diseases, particularly cardiovascular diseases, stroke, and
certain cancers.
 CLASSIFICATION
Fruits and vegetables are classified from
both a botanical and culinary standpoint.
Botanical classification is based on
physiological characteristics, while culinary
classification is based on usage and flavor
profiles. Botanical fruits grow from the
flower, have at least one seed, and include
examples like apples and strawberries, while
botanical vegetables encompass roots,
stems, and leaves, as seen in foods like
spinach and carrots.
PROCESS
• Fruits are botanically classified as having
at least one seed and growing from the
flower, while vegetables encompass all
other edible parts like roots, stems, and
leaves.
• Culinary classification distinguishes
fruits with softer textures, sweetness or
tartness, and raw or dessert applications,
while vegetables have tougher textures,
blander tastes, and often require cooking
 COMPARISON-CONTRAST

Fruits and vegetables are classified from both botanical and culinary standpoints, each
offering unique perspectives on their characteristics.
Botanical classification is based on physiological characteristics, while culinary
classification is based on usage and flavor profiles.
T H E S I M I L A R I TI E S A N D D I F F E R E N C E S B E T W E EN F R U I T S A N D V E G E TA B L E S
Similarities
V E folate,
1. High in dietary fiber, vitamins (A, B5, G E TAC,
B LE,E S1. Fruits and vegetables are botanically classified based
& K), minerals (calcium, iron), and bioactive
compounds with antioxidant properties.
2. High water content, ranging from 75-90% of their 2.
weight, contributing to their low energy content.
3. Usually contain traces of fats and protein, though
exceptions exist
4. Both are strongly associated with a lower risk of
premature deaths and non-communicable diseases,
particularly cardiovascular diseases, stroke, certain
cancers, dementia, certain eye diseases, and
rheumatoid arthritis.
Differences
on different criteria, while culinary classification
emphasizes usage and flavor profiles.
Fruits generally have softer textures, sweetness or
tartness, and are often enjoyed raw or in desserts, while
vegetables usually have tougher textures, blander
tastes, and often require cooking.
3. Botanical fruits have at least one seed and grow from
the flower, while botanical vegetables encompass all
other edible aspects of the plant.
4. The amounts and types of nutrients vary between
different types of fruits and vegetables.
5. Fruits and vegetables are associated with different
diseases, with specific emphasis on cardiovascular
diseases, stroke, certain cancers, and other health
conditions.
6. Diets high in fruits and vegetables are linked to
preventing weight gain, a crucial factor in reducing the
risk of diabetes type 2 .