Fruit and Veggies

by

FRUITS AND THEIR CONTENTS

APPLES: These are the most widely fed fruits and most popular. The nutritional value is not great as the skin is usually discarded and most of the value is in the skin or just beneath it; water content can be as high as 80%. They contain pectin, a natural germicide (in humans) against gastrointestinal diseases.

APRICOTS: They retain their high Vitamin A content even when cooked, dried, or canned, their carotene content is also very high.

BANANAS: They digest slowly, they have a high carbohydrate content and release energy over a long period.

FIGS: A natural food for many species, served fresh or dried, soaked in water overnight or the dried ones have high levels of minerals including calcium, potassium, and magnesium and their fiber content is high.

GRAPES: Nutritional value is not high but they are relished by the birds.

KIWIFRUIT: An excellent fruit the contents of potassium, calcium and magnesium is quite high.

MANGOS: They contain large amounts carotene, also minerals including potassium.

NECTARINES: A fine source of carotene and potassium.

PAPAYAS: Unripe they contain the protein-splitting enzyme papin which is highly efficient in aiding in digestion. Ripe it contains only a small amount of papin. Carotene is high, it also contains potassium, calcium and magnesium.

PEACHES: It is easily digested, contains vitamins and minerals, is rich in carotene.

PLUMS: The contain carotene calcium, and potassium.

RASPBERRIES: This fruit is excellent nutritionally, potassium content is high, there are smaller amounts of calcium, magnesium, carotene and vitamins of the B complex and iron.

(reprinted from: Texas Canary Club)

YOU HAD BETTER GET FRESH VEGGIES!

Follow these guidelines when picking out your veggies.

CORN: Look for bright green husks that, when pulled back slightly, reveal even rows of kernels.

CAULIFLOWER: Pick solid, heavy heads with a creamy white color and bright green leaves.

GREEN BEANS: Long straight pods that snap crisply when bent.

CARROTS: Should be firm, medium sizes, bright orange, free from shriveled tips and blemishes.

BROCCOLI: Buds should be rich green, firm and packed closely together. Leaves attached to the stems should be bright and not wilted.

ASPARAGUS: Should be firm, straight stalks with dosed tips.

(reprinted from.~ Bayou Bird Gazette)