In botany, a Zero Carb Snacks is the seed-bearing structure in flowering plants (also known as angiosperms) formed from the ovary after flowering.
Fruits are the means by which angiosperms disseminate seeds. Edible fruits, in particular, have propagated with the movements of humans and animals in a symbiotic relationship as a means for seed dispersal and nutrition; in fact, humans and many animals have become dependent on fruits as a source of food. Accordingly, fruits account for a substantial fraction of the world's agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.
In common language usage, "fruit" normally means the fleshy seed-associated structures of a plant that are sweet or sour, and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. On the other hand, in botanical usage, "fruit" includes many structures that are not commonly called "fruits", such as bean pods, corn kernels, tomatoes, and wheat grains. The section of a fungus that produces spores is also called a fruiting body.
Many common terms for seeds and fruit do not correspond to the botanical classifications. In culinary terminology, a fruit is usually any sweet-tasting plant part, especially a botanical fruit; a nut is any hard, oily, and shelled plant product; and a vegetable is any savory or less sweet plant product. However, in botany, a fruit is the ripened ovary or carpel that contains seeds, a nut is a type of fruit and not a seed, and a seed is a ripened ovule
Examples of culinary "vegetables" and nuts that are botanically fruit include corn, cucurbits (e.g., cucumber, pumpkin, and squash), eggplant, legumes (beans, peanuts, and peas), sweet pepper, and tomato. In addition, some spices, such as allspice and chili pepper, are fruits, botanically speaking. In contrast, rhubarb is often referred to as a fruit, because it is used to make sweet desserts such as pies, though only the petiole (leaf stalk) of the rhubarb plant is edible, and edible gymnosperm seeds are often given fruit names, e.g., ginkgo nuts and pine nuts.
Botanically, a cereal grain, such as corn, rice, or wheat, is also a kind of fruit, termed a caryopsis. However, the fruit wall is very thin and is fused to the seed coat, so almost all of the edible grain is actually a seed.
A fruit results from maturation of one or more flowers, and the gynoecium of the flower(s) forms all or part of the fruit.
Inside the ovary/ovaries are one or more ovules where the megagametophyte contains the egg cell. After double fertilization, these ovules will become seeds. The ovules are fertilized in a process that starts with pollination, which involves the movement of pollen from the stamens to the stigma of flowers. After pollination, a tube grows from the pollen through the stigma into the ovary to the ovule and two sperm are transferred from the pollen to the megagametophyte. Within the megagametophyte one of the two sperm unites with the egg, forming a zygote, and the second sperm enters the central cell forming the endosperm mother cell, which completes the double fertilization process. Later the zygote will give rise to the embryo of the seed, and the endosperm mother cell will give rise to endosperm, a nutritive tissue used by the embryo.
As the ovules develop into seeds, the ovary begins to ripen and the ovary wall, the pericarp, may become fleshy (as in berries or drupes), or form a hard outer covering (as in nuts). In some multiseeded fruits, the extent to which the flesh develops is proportional to the number of fertilized ovules. The pericarp is often differentiated into two or three distinct layers called the exocarp (outer layer, also called epicarp), mesocarp (middle layer), and endocarp (inner layer). In some fruits, especially simple fruits derived from an inferior ovary, other parts of the flower (such as the floral tube, including the petals, sepals, and stamens), fuse with the ovary and ripen with it. In other cases, the sepals, petals and/or stamens and style of the flower fall off. When such other floral parts are a significant part of the fruit, it is called an accessory fruit. Since other parts of the flower may contribute to the structure of the fruit, it is important to study flower structure to understand how a particular fruit forms.
Excessive Sugar Is Bad, But Its Effects Depend on the Context
A lot of evidence has shown that excessive intake of added sugar is harmful. This includes table sugar (sucrose) and high-fructose corn syrup, both of which are about half glucose, half fructose. One reason that excessive added sugar intake is harmful is the negative metabolic effects of fructose when consumed in large amounts. Many people now believe that because added sugars are bad, the same must apply to fruits, which also contain fructose. However, this is a misconception. Fructose is only harmful in large amounts, and it’s almost impossible to overeat fructose by eating fruit.
Evidence suggests that fructose can cause harm when consumed in excess. However, there is not enough fructose in fruit to cause concern.
Fruit Also Contains Fiber, Water and Significant Chewing Resistance
Eating whole fruit, it is almost impossible to consume enough fructose to cause harm. Fruits are loaded with fiber, water and have significant chewing resistance. For this reason, most fruits (like apples) take a while to eat and digest, meaning that the fructose hits the liver slowly. Plus, fruit is incredibly filling. Most people will feel satisfied after eating one large apple, which contains 23 grams of sugar, 13 of which are fructose. Compare that to a 16-ounce bottle of Coke, which contains 52 grams of sugar, 30 of which are fructose, and has no nutritional value. A single apple would make you feel quite full and less inclined to eat more food. Conversely, a bottle of soda has remarkably poor satiety and people don't compensate for the sugar by eating less food. When fructose hits your liver fast and in large amounts, as is the case when you drink soda, it can have adverse health effects over time. However, when it hits your liver slowly and in small amounts, as is the case when you eat an apple, your body is well adapted to easily metabolize the fructose. While eating large amounts of added sugar is harmful to most people, the same does not apply to fruit.
Whole fruits take time to chew and digest. Because of this, you feel fuller and your body can easily tolerate the small amounts of fructose.
Fruits Contain Lots of Fiber, Vitamins, Minerals and Antioxidants
Of course, fruits are more than just watery bags of fructose.
There are lots of nutrients in them that are important for health. This includes fiber, vitamins and minerals, as well as a plethora of antioxidants and other plant compounds. Fiber, especially soluble fiber, has many benefits, including reduced cholesterol levels, slowed absorption of carbs and increased satiety. Plus, studies have shown that soluble fiber can help you lose weight. What’s more, fruits tend to be high in several vitamins and minerals that many people don't get enough of, including vitamin C, potassium and folate. Of course, "fruit" is an entire food group. There are thousands of different edible fruits found in nature, and their nutrient compositions can vary greatly. So, if you want to maximize fruits’ health effects, focus on ones that are rich in nutrients. Try fruits with more skin. The skin of fruits is usually very rich in antioxidants and fiber. This is the reason that berries, which have greater amounts of skin, gram for gram, are often considered healthier than larger fruits. It is also a good idea to switch things up and eat a variety of fruits because different fruits contain different nutrients.
Fruits contain large amounts of important nutrients, including fiber, vitamins, minerals and various antioxidants and plant compounds.