Fruits
Historical aspects
Fruits have always been present in the diet since the Palaeolithic. Vines were introduced into the Iberian Peninsula around the sixteen century BC by the Phoenicians. As well as vines, figs, cherries and pears were also introduced, fruits considered exquisite in those days. Later, during the Middle Ages citrus fruits were introduced from the East by the Arabs.
Nutritional aspects
Fruits play an important role in a balanced diet at any stage of life. Fruits are a group of plant foods with a high intake of vitamins, minerals, fibre and water, and low energy content.
They are food well accepted by older people, basic during adulthood and essential for the formation of good eating habits in childhood and adolescence.
Moreover, the observed decline in fruit consumption, especially in children and young people, requires an imaginative effort to make known to the population the convenience of its use because of its nutritional value and health protective role.
Recommended consumption is three or more pieces of fruit per day.
Table of Food Consumption
| Olive Oil | 3-6 servings/day |
| Cereals | 4-6 servings/day |
| Dairy products | 2-4 servings/day |
| Fruits | ≥ 3 servings/day |
| Vegetables | ≥ 2 servings/day |
| Fresh meat | 3-4 servings/week |
| Nuts | 3-7 servings/week |
| Eggs | 3-4 servings/week |
| Legumes | 2-4 servings/week |
| Fish | 3-4 servings/week |
| Wine, cava and others | optional and moderate intake in adults |
| Cured meat and sausages | optional and moderate intake |
| Honey | optional and moderate intake |
