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.
Author: Roger Phillips,Martyn Rix
Publisher: Macmillan Children's Books
Category: Vegetable gardening
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.
Nutritional and Therapeutic Values
Author: Thomas S. C. Li
Publisher: CRC Press
Category: Technology & Engineering
-- Appetizers, casseroles, souffles, molds and pies-- Glazed, deep-fried and marinated vegetables
Author: Jean Paré
Publisher: Company's Coming Publishing Limited
Author: J. S. Siemonsma,Kasem Piluek,Prosea project
Federal and State publications, 1965-75
Author: United States. Dept. of Agriculture. Economic Research Service
Category: Fruit processing
While everyone knows fruits and vegetables are beneficial to good health, it's increasingly seen as important to know which ones can be effective in treating specific illnesses. For example, which are good for cardiac care? Which can help combat and treat asthma? What are the safety concerns to be aware of when using herbs in combination with traditional medicines? Diet and nutrition are vital keys to controlling or promoting morbidity and mortality from chronic diseases, and the multitude of biomolecules in dietary fruits and vegetables play a crucial role in health maintenance. They may, therefore, be more effective and certainly could have different actions beyond nutrients however this science is still evolving. This book brings together experts working on the different aspects of supplementation, foods, and plant extracts, in health promotion and disease prevention. Their expertise and experience provide the most current knowledge to promote future research. Dietary habits need to be altered, for most people and the conclusions and recommendations from the various chapters in this book will provide a basis for that change. The overall goal of this book is to provide the most current, concise, scientific appraisal of the efficacy of key foods and constituents medicines in dietary plants in preventing disease and improving the quality of life. While vegetables have traditionally been seen to be good sources of vitamins, the roles of other constituents have only recently become more widely recognized. This book reviews and often presents new hypotheses and conclusions on the effects of different bioactive components of the diet, derived particularly from vegetables, to prevent disease and improve the health of various populations. * Identify bioactive fruit and vegetable options for prevention or treatment of illness * Moves from general overview to disease specific applications providing a framework for further research and deeper understanding * Includes discussion of issues and challenges, permitting critical analysis and evaluation
Fruits and Vegetables
Author: Ronald Ross Watson,Victor R. Preedy
Publisher: Academic Press
Category: Technology & Engineering
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.
Author: Emily K. Green
Publisher: Bellwether Media
A comprehensive A-to-Z culinary reference to one of the world's healthiest cuisines with more than 20 recipes.
A Cook's Compendium of All the Vegetables from the World's Healthiest Cuisine, with More Than 200 Recipes
Author: Clifford A. Wright
Publisher: Houghton Mifflin Harcourt
The effects of time and temperature on the postharvest quality offruits and vegetables are visually depicted in the Color Atlasof Postharvest Quality of Fruits and Vegetables. Throughhundreds of vibrant color photographs, this unique resourceillustrates how the appearance (e.g., color, shape, defects andinjuries) of fruits and vegetables changes throughout theirpostharvest life and how storage temperature greatly contributes tocritical quality changes. The book’s extensive coverage describes 37 differentfruits and vegetables from different groups that were stored atfive specific temperatures and photographed daily after specifiedelapsed periods of time. Individual fruits and vegetables from the following groups arecovered: subtropical and tropical fruits pome and stone fruits soft fruits and berries cucurbitaceae solanaceous and other fruit vegetables legumes and brassicas stem, leaf and other vegetable and alliums Information is provided about each individual fruit/vegetablesuch as characteristics, quality criteria and composition;recommendations for storage, transport and retail; and effects oftemperature on the visual and compositional quality of eachindividual fruit or vegetable, associated with photos of theappearance at particular times and temperatures. This visualdocumentation shows how important is to handle fruits andvegetables at the right temperature and what happens if therecommendations are not followed. Also shown is the importance ofthe initial harvest quality of the fruit/vegetable and the expectedshelf life as a function of quality at harvest, storage temperatureand storage time. The Color Atlas of Postharvest Quality of Fruits andVegetables will appeal to a diverse group of food industryprofessionals in the areas of processing, distribution, retail,quality control, packaging, temperature control (refrigeratedfacilities or equipment) and marketing as a reference tool and toestablish marketing priority criteria. Academic and scientificprofessionals in the area of postharvest physiology and technology,food science and nutrition can also use the book as a referenceeither for their study or in class to help students to visualizechanges in the appearance of fruit/vegetables as a function oftime/temperature.
Author: Maria Cecilia do Nascimento Nunes
Publisher: John Wiley & Sons
Category: Technology & Engineering
Introduces different vegetables such as corn, potatoes, and lettuce that are eaten in everyday meals.
Author: D. H. Dilkes
Publisher: Enslow Publishers, Inc.
Category: Juvenile Nonfiction
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: Harri Vainio,Franca Bianchini
Category: Health & Fitness
According to Their Classes, Orders, Genera, Species, with Their Characters and Differences
Author: Carl von Linné
A definitive guide to cooking with vegetables, with essential information on buying, preparing and cooking the vast range now available, from one of the most trusted and knowledgeable cookery writers working today.
Author: Sophie Grigson
Publisher: HarperCollins UK
Asparagus, beans, beets, broccoli, celery, 20 more. Clearly tells when, where, and how to plant. 32 illus.
Author: Ann Brokaw Roe Robbins
Publisher: Courier Corporation
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.
Author: Jerry A. Bartz,Jeffrey K. Brecht
Publisher: CRC Press