Author: G. J. H. Grubben

Publisher: PROTA

ISBN: 9057821478

Category: Botany

Page: 667

View: 327


Author: Suzanne F. Bales

Publisher: Burpee

ISBN: 9780671863951

Category: Gardening

Page: 96

View: 1016

Presents detailed descriptions of over seventy vegetables, with information on soil preparation, preferred climate, planting, and yield

Mediterranean Vegetables

A Cook's ABC of Vegetables and Their Preparation in Spain, France, Italy, Greece, Turkey, the Middle East, and North Africa with More Than 200 Authentic Recipes for the Home Cook

Author: Clifford A. Wright

Publisher: Harvard Common Press

ISBN: 9781558321960

Category: Cooking

Page: 388

View: 8259

Wright presents an original and comprehensive A-to-Z culinary reference.


Author: Roger Phillips,Martyn Rix

Publisher: Macmillan Children's Books

ISBN: 9780333626405

Category: Vegetable gardening

Page: 270

View: 2588

This guide book covers vegetables that can be cultivated in a temperate climate, from the familiar carrot and spinach to the exotic jicama and sacred lotus. Included are cooking tips, the history, development, characteristics, and cultivation of each species, and pests and diseases.

Vegetables and Fruits

Nutritional and Therapeutic Values

Author: Thomas S. C. Li

Publisher: CRC Press

ISBN: 9781420068733

Category: Technology & Engineering

Page: 304

View: 4524

The modern synthetic diet, formulated to appeal to our inherent attraction to sugar, salt, fats, and calories at the expense of nutrition, leaves us over-fed and under-nourished. A considerable portion of chronic human diseases, including diabetes and heart disease, appear to be related largely to a diet that is inadequate in the essential vitamins, minerals, phytonutrients, and other constituents found in natural, unprocessed foods. Employing a no-nonsense, tabular format, Vegetables and Fruits: Nutritional and Therapeutic Values presents detailed information on nutritional and therapeutic constituents and their applications for more than 200 vegetables and fruits currently available in North American markets. Edited by one of the world’s best known and respected researchers, this comprehensive reference guide begins with a general introduction to essential human values such as protein, minerals, vitamins, and fiber. Five tables list nutritional and therapeutic values, vitamin and mineral content, and flavonoid, isoflavone, and carotenoid presence in raw vegetables. The sixth presents uses of vegetables and fruits to maintain health and fight disease. Five appendices provide lists of scientific and English names, as well as a review of chemical compounds and their sources. Today, dietitians agree that plant foods should comprise the major part of the healthy human diet. Moreover, they have determined that fruits and vegetables are the keys to obtaining not just adequate vitamins and minerals, but a wide variety of other elements that can contribute therapeutically to human health. With the increasing emphasis on good nutrition and healthy eating, this handy guide is crucial to ensuring optimal nutrition from a plant-based diet.


Author: Nancy Dickmann

Publisher: Raintree

ISBN: 0431009619


Page: 24

View: 7091

This book gives a first introduction to vegetables.Simple comparisons are used to explore this group, and suggestions for healthy eating are offered.


Author: J. S. Siemonsma,Kasem Piluek,Prosea project

Publisher: N.A

ISBN: 9789022010587

Category: Science

Page: 412

View: 2194


A Biography

Author: Evelyne Bloch-Dano

Publisher: University of Chicago Press

ISBN: 0226059960

Category: Cooking

Page: 128

View: 2935

From Michael Pollan to locavores, Whole Foods to farmers' markets, today cooks and foodies alike are paying more attention than ever before to the history of the food they bring into their kitchens—and especially to vegetables. Whether it’s an heirloom tomato, curled cabbage, or succulent squash, from a farmers' market or a backyard plot, the humble vegetable offers more than just nutrition—it also represents a link with long tradition of farming and gardening, nurturing and breeding. In this charming new book, those veggies finally get their due. In capsule biographies of eleven different vegetables—artichokes, beans, chard, cabbage, cardoons, carrots, chili peppers, Jerusalem artichokes, peas, pumpkins, and tomatoes—Evelyne Bloch-Dano explores the world of vegetables in all its facets, from science and agriculture to history, culture, and, of course, cooking. From the importance of peppers in early international trade to the most recent findings in genetics, from the cultural cachet of cabbage to Proust’s devotion to beef-and-carrot stew, to the surprising array of vegetables that preceded the pumpkin as the avatar of All Hallow’s Eve, Bloch-Dano takes readers on a dazzling tour of the fascinating stories behind our daily repasts. Spicing her cornucopia with an eye for anecdote and a ready wit, Bloch-Dano has created a feast that’s sure to satisfy gardeners, chefs, and eaters alike.

Organic Fruit and Vegetables from the Tropics

Market, Certification and Production Information for Producers and International Trading Companies

Author: United Nations Conference on Trade and Development

Publisher: United Nations Publications

ISBN: 9789211126013

Category: Food industry and trade

Page: 308

View: 6141

General aspects of organic farming in the Tropics and Subtropics: Philosophy and principles of organic agriculture; Soil management and soil nutrition; Pest and disease management; Weed management; Seeds and planting material; Management of semi-natural habitats; Livestock husbandry; Water conservation and irrigation; Agroforestry; Conversion to organic farming; The economic performance of organic farms. Organic cultivation of fruits and vegetables: Organic fruits: citrus, guava, lychee, avocado, coconut, bananas, mango, pineaple, dates, pepper, different possible processing methods for fruits; Organic vegetables: beans, tomato, cabbage, asparagus, carrot, cucumber, aubergine, lettuce, onions, radish, spinach, sweet corn, water melon. Global market perspectives for developing countries: Organic markets by regions: North America, Europe, Asia, Organic markers in developing countries. Standards and regulations: Requirements and conditions relating to organic trade; Principles of inspection and certification of organic products.


Life on a Produce Farm

Author: Ruth Owen

Publisher: The Rosen Publishing Group, Inc

ISBN: 1615335315

Category: Juvenile Nonfiction

Page: 32

View: 8581

Describes life on a produce farm, including harvesting vegetables, planting time, and bringing the produce to market.


Author: Emily K. Green

Publisher: Bellwether Media

ISBN: 1612111955

Category: Medical

Page: 24

View: 2863

Vegetables come in a variety of shapes and colors. They provide people with vitamin A, vitamin C, and fiber. Students will learn how many servings of vegetables they should have each day and how vegetables benefit their bodies.

Health-Promoting Properties of Fruits and Vegetables

Author: Leon Terry

Publisher: CABI

ISBN: 9781845935290

Category: Science

Page: 400

View: 5849

Fruits and vegetables are one of the richest sources of ascorbic acid, other antioxidants and produce-specific bioactive compounds. A general consensus from health experts has confirmed that an increased dietary intake of antioxidant compounds found in most fresh produce types may protect against oxidative damage caused by free radicals and reduce the incidence of certain cancers and chronic diseases. Currently there is no book available which collectively discusses and reviews empirical data on health-promoting properties of all fresh produce types. This book will provide detailed information on identity, nature, bioavailablity, chemopreventative effects, and postharvest stability of specific chemical classes with known bioactive properties. In addition, chapters discuss the various methodologies for extraction, isolation, characterization and quantification of bioactive compounds and the in-vitro and in-vivo anticancer assays. It will be an essential resource for researchers and students in food science, nutrition and fruit and vegetable production.

Postharvest Physiology and Pathology of Vegetables

Author: Jerry A. Bartz,Jeffrey K. Brecht

Publisher: CRC Press

ISBN: 0824745795

Category: Science

Page: 744

View: 8998

Focusing exclusively on postharvest vegetable studies, this book covers advances in biochemistry, plant physiology, and molecular physiology to maximize vegetable quality. The book reviews the principles of harvest and storage; factors affecting postharvest physiology, calcium nutrition and irrigation control; product quality changes during handling and storage; technologies to improve quality; spoilage factors and biocontrol methods; and storage characteristics of produce by category. It covers changes in sensory quality such as color, texture, and flavor after harvest and how biotechnology is being used to improve postharvest quality.

Fruit and Vegetables

Author: Harri Vainio,Franca Bianchini

Publisher: IARC

ISBN: 9789283230083

Category: Health & Fitness

Page: 376

View: 2285

This volume is part of a series of IARC handbooks which seek to evaluate scientific data on agents and interventions that may reduce the incidence of or mortality from cancer. This publication contains the conclusions and recommendations of an IARC Working Group of experts from 10 countries, which met in Lyon, France in March 2003, to review nutritional epidemiological studies into the the cancer prevention effects of diets rich in fruit and vegetable collectively on human health. Chapters cover: definitions and classifications for fruit and vegetables; measuring intake levels,; consumption, availability and food policies; human and experimental studies of cancer-preventive effects; associations with other diseases; carcinogenic and toxic effects. Evidence concerning specific categories of fruit and vegetables will be examined separately by specialist panels in forthcoming handbooks.


Author: Murdoch Books

Publisher: Allen & Unwin

ISBN: 1741969611

Category: Cooking (Vegetables)

Page: 192

View: 4778

Simple food, well prepared, is one of life's great pleasures and when friends and family are part of the equation, cooking and sharing become all the more enjoyable. In a series that spans everything from casual barbecues to the tagines of Morocco, from nutritious ways with vegetables to the classic dishes of Italy, the recipes capture the spirit of a cuisine and the spirit of an occasion. There are feature spreads on specific ingredients and techniques, step-by-step photos, and suggestions for variations to the recipes.