Fruit and vegetables are a good source of some vitamins: such as orange, tomato and kiwi vitamin C and folate, carrots, apricots, green leafy vegetables of pro-vitamin A, legumes and Grains thiamin, niacin and folate. They are also an excellent source of minerals (green leafy vegetables, calcium and iron, the potato and tomato potassium), although the absorption of the latter is generally lower than that of the same mineral content in food source animal. Because they contain substances that act protected the beneficial effects of consumption of fruits, vegetables and legumes also depends on the fact that some of their components play a protective action, mostly of type antioxidant, which is expressed by counteracting the action of free radicals, which are capable of changing the structure of cell membranes and genetic material (DNA), paving the method for premature aging and a whole series of reactions leading to various cancers. This protective action, plus the previously mentioned components (vitamins and minerals), was also held by other components, which, although present in relatively small amounts, are also very active from the biological point of view through several mechanisms: the largest of these is precisely what an antioxidant.
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