eng Oriental Scientific Publishing Company Biosciences Biotechnology Research Asia 0973-1245 2017-02-11 6 1 317 320 20108 article Ujjwala Krothapalli 1 Lakshmi Sai Bharani Nuthi 1 Vemuri Praveen Kumar 1 Department of Biotechnology, Koneru Lakshmaiah College of Engineering, Vaddeswaram, Guntur District - 522 502 (India). Vegetables, fruits, plant and animal products contain DNA in various amounts. DNA, the carrier of genetic information, the recipes or blueprints of an organism, is made up of four different chemical units. These can be digested and used just like any other nutrient in our food. Usually DNA is degraded during cooking, but even if DNA is eaten uncooked, like in the case of apples, or a salad, the DNA is degraded rapidly in our stomach. Eating DNA should not be a concern: even mother’s milk contains high amounts of DNA, because newborns have a higher need for them. Studies were carried out to give an idea of the amount of DNA we eat and some of its physical properties. https://www.biotech-asia.org/vol6no1/biochemical-and-molecular-aspects-of-dna-in-raw-and-ripen-fruit-and-vegetables/ DNA fruits; vegetables; animal products