Most fresh vegetables and fruit are high in water content, low in protein, and low in fat. Exceptions exist in the case of dates and raisins which are substantially lower in moisture but cannot be considered fresh in the same sense as other fruit. Vegetables and fruit are important sources of both digestible and indigestible carbohydrates. The digestible carbohydrates are present largely in the form of sugars and starches while indigestible cellulose provides roughage which is important to normal digestion. Citrus fruit are excellent sources of vitamin C, as are green leafy vegetables and tomatoes.
Potatoes also provide an important source of vitamin C for the diets of many countries.
This is not so much due to the level of vitamin C in potatoes which is not especially high but rather to the large quantities of potatoes consumed.