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Nuts. Nuts 2.5-3 times richer in mineral composition of fruits - the content of potassium, calcium, magnesium, phosphorus and iron. They contain many of the protein (16 - 25%). Fats nuts have a higher energy value since their content of saturated fatty acids and combines the properties of vegetable and animal fats. Therefore, nuts should be used as widely as possible in a vegetarian diet, especially during the transition to this kind of food with meat-eating, as they facilitate and accelerate the course of adaptation of metabolic processes. Hazelnut and hazel - nuts, similar in chemical composition and biological value. Closer to them and sweet almonds. Bitter almonds are filled with such useful properties as it contains in its composition derivatives of hydrocyanic acid (up to 250 mlg 100 g nuts). Long-term consumption of nuts reduces visual acuity and respiratory activity. Roughly the same properties and the grain of stone fruits like apricots. The fruits and berries. A special place in human nutrition took the fruits and berries. Content of carbohydrates is an average of 24%, 1-4% fiber. In fruits and berries are best sugar (glucose, fructose, sucrose). In addition, they are a source of various vitamins and minerals - potassium, calcium, magnesium, phosphorus and iron. Apples - exceptional product in its properties. His dietary, medical and biological properties of well studied. Apples are useful to all people regardless of their health because they contain pectin, sugars, acids, minerals and bioactive substances. Unlike other herbal products do not contain any harmful substances. The composition of apples are 11.3% carbohydrate, 0.6% fat, 248 mg% potassium and 13 mg% of vitamin C. Pears in its biological value and dietary properties somewhat inferior to apples, but just like the past, prevent the accumulation of excess body weight and are very good during fasting days. Plum chemically equivalent to a pear, but differs from it in their biological properties, since a beneficial effect on intestinal function, which is especially important for older people who have mobility intestinal slow. Cherries contain 11, 3-12, 3% carbohydrates, 0.3-0.5% fat, up to 256 mg% of potassium. They stimulate the enzymatic activity of the body and give a feeling of satiety, in spite of the relatively poor nutritional composition. In canning and pickling of fruits, as well as the manufacture of these preserves bone is removed, since they contain large amounts of hydrocyanic acid.