What is this Guide

What is this Guide The collection You Guide Practices CONSUMER, edited by Foundation Group Eroski from 1998, it has seen already nine books published, three of them with the feeding like essential part. This new Guide, which does the number 10, titles "The fruits" and she is the first one who does not speak on general or specific aspects of the nutrition, but it tackles specifically certain food family.

It is a question of a new orientation of the Guides dedicated to the nutrition, which will have more shapes in the future and which he answers to the demand of the readership of the previous Practical Guides, whose excellent reception we can only be grateful and interpret like a stimulus to improve the contents and his presentation.

As soon as there were known the keys of the balanced and healthy feeding after the reading of the previous Practical Guides CONSUMER, we have considered to be opportune to offer information much detailed about concrete food, so that the consumer interested therefore he eats daily or occasionally it knows with all particulars luxury what nutrients it contributes (in this case) a kiwi, what fruits are those who more contain fibre or most adapted in the diet of a person who must watch his cholesterol.

Because often we wonder what fruit is the one that more vitamin C brings us, or the least caloric, or that better house with a diet poor in sugar. This Guide will help, undoubtedly, the reader to choose the fruits that more are convenient for him. Fortunately, we live in a country very well supplied with this absolutely essential food in any balanced and healthy diet.

Really, the fruit is not today a cheap food but all the specialists in nutrition and health they coincide with the need that the developed societies have of increasing his consumption of fruit and vegetable, fundamentally for his contribution of fibre, vitamins and antirust natives (vitamin C, beta - caroteno, flavonoides and antocianinas).

But this Guide not only speaks about nutrition and health, also he explains to us in each of 41 described fruits: fresh, tropical and dried, his origin and varieties, a brief historical critique, the best epoch to buy them, the physical description (form, weight, caliber, color, flavor...) of the product, how to prepare plates and desserts from fruits and in every recipe includes a brief dietetic comment of the suggested plate.

Also, the reader will find a test with which it can examine his knowledge grade on the fruits, a report on the organic farming, a picture with the fruits that can buy to themselves every month of the year, a glossary that defines the words related to the fruits, fundamentally from a nutritional perspective, and, finally, the bibliography that there have consulted the authoresses, Maite Zudaire and Gem Yoldi, to prepare this Practical Handlebar.

In the confidence of which "The Fruits", it results to them from utility for his everyday life and provides some rules to them to feed in a more healthy way and, why not, more gratifying, only I can only be grateful to them, on behalf of Foundation Group Eroski, of the authoresses of this Guide and of the whole team of coordination, writing and design, the confidence that they have demonstrated in us acquiring this book.

Ricardo Oleaga

The director of Informative Products of Foundation Group Eroski


What is this GuideThe publication that we present to them is the first one of a series of guides in that diverse professionals of the nutrition, the specializing writing, the graphic design and the photo have given form to an ambitious publishing Foundation project Group Eroski, whose target is to offer to the consumer a detailed and rigorous description on each of the groups of basic food: fruits, vegetables and vegetables, cereals, vegetables, tubers and derivatives, meats, fish, seafood and derivatives, eggs, milk, dry fruits, greasy food (oils, butter...) as well as sweets, drinks, bakery and confectionery. Every chapter of this work "The fruits" includes the origins of the food, the variety or commercial category of each of them, advices to choose those of better quality, and rules of conservation of the product in the hearth. There are analyzed also the nourishing value, the out-standing dietetic qualities and the function of the fruits in the prevention or treatment of diverse ailments. Finally, curiosities are included on every food and a proposal of recipe in which the fruit the principal ingredient.

The widest chapter of this guide is dedicated to describing in detail the peculiarities of each of 41 analyzed fruits. They have been classified by alphabetical order as his common name (that not scientist), with a structure that facilitates the reading and the information search, and includes specific information on a series of aspects that go from the botanical description and singular characteristics of every fruit, up to his origins and geographical distribution, varieties of major production and consumption in our country, his best epoch to acquire them, advices to choose, to preserve and to prepare them in order to make use to the maximum of his dietetic properties, his nourishing composition and the relation of his nutrients emphasized to prepare or to treat diverse ailments, as well as the pathologies in which his consumption is contra-indicated. Every paragraph finishes with a recipe in which there is specified the expediency or unsuitability (adapted, very suitable or unwise) of the consumption as the sanitary profile of the reader.

The personal Questionnaire that allows to the reader autoexaminarse in his knowledge of the dietetic properties of the fruit, his pursuit of the recommendations of consumption, his habits in the conservation and his aptitude to distinguish the quality of the fruits that finds on the market. There are precisely these questions to which one will give them answer along the numerous chapters that include a whole of 44 fruits, from the fresh airs and of period, up to the tropical fruits, without forgetting the dried ones. In each of the questions that compose the test, the user can verify what is the correct answer and his technical argumentation.

Let's know something more on the fruits, there is done a general description of the beneficent role of the consumption of fruits as regards the health and the prevention of numerous illnesses, and the nourishing properties that in general there offers this group of food (energy value contained in carbohydrates, fats or lípidos, proteins, vitamins, mineral salt, fibre, elements fitoquímicos, etc.). There are included, also, information offered by the last national studies relative to the quantity and current frequency of the consumption of fruits in our country. In an understandable and direct way there are explained the processes of transformation to which the fruits turn out to be submitted during his maturation (respiration, sweetening, softening...) processes that cause changes in his flavor, texture, smell, color and nourishing value. Special importance deserves to know the factors that influence his deterioration and that must be born in mind to assure the conservation of the fruit in ideal conditions. Since hangovers are consumed preferably, there runs the risk of suffering food poisonings if there is not respected a series of norms of hygiene and manipulation that are detailed in this second chapter. As with the rest of food, there are reported the innovations regarding the labeling of fruits which target is to guarantee to the consumer the quality of the product from the origin up to the point of sale and that of the guide takes shape with a detailed picture infográfico.

The guide dedicates another paragraph to the organic farming as answer to the increase in the production and consumption in of ecological food and to the every time major worry of the consumer for protecting his health and for the care of the environment. There are described the beginning that govern the organic farming, the regulations that regulate the cultivation, production and distribution of these products, as well as the advantages and disadvantages with regard to the conventional food.


This guide is edited by Foundation Group Eroski under the guidance of Ricardo Oleaga and the coordination of Iker Merchán y Ainara Zarraga.

The contents have been written and developed by Gem Zudaire and Maite Yoldi, nutricionistas and habitual consumer.es collaborators.

The design and web technological development is of iLKS.

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