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    Health Benefits of 150 Vegetables
    Health Benefits of 150 Vegetables
    Health Benefits of 150 Vegetables
    Ebook150 pages46 minutes

    Health Benefits of 150 Vegetables

    By Roby Jose Ciju

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    About this ebook

    Feeling young and healthy is the most important preoccupation of people of all ages and types. Making conscious decisions about what to eat and how to eat has a great impact on our health and appearance. Eating a healthy, balanced diet is the only way to achieve health and youthful appearance for everyone. It is an indisputable fact that a right diet having a high nutritional value benefits you irrespective of who you are and what age you are.

    LanguageEnglish
    Publisheragrihortico
    Release dateMay 17, 2019
    ISBN9780463986066
    Health Benefits of 150 Vegetables

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      Book preview

      Health Benefits of 150 Vegetables - Roby Jose Ciju

      Author’s Note

      For writing this book, I have analyzed nutrient charts of over 150 vegetables, and all these charts were sourced from USDA Nutrient Database available at National Agricultural Library (NAL). (Reference URL: http://ndb.nal.usda.gov/ndb/). To go through such an enormous amount of data, compare them, and analyze them, in order to draw conclusions was indeed a nerve-wracking experience, but I persisted on my mission to deliver a top quality product. Finally, when I look at the final product, I hope my persistence and in-depth research on the topic ‘Health Benefits of 150 Vegetables’ has been paid off in the form of a good quality book.

      In this book, a reader may not be able to read original nutrient chart that I sourced from USDA nutrient database, as the book contains only the analyzed data and the conclusions drawn from my analysis. For accessing original nutrient chart of concerned vegetables, a reader may directly go to URL: http://ndb.nal.usda.gov/ndb/ and retrieve the relevant nutrient data. Alternatively, readers may purchase my books on individual vegetables which have been published earlier. I have given original nutrient charts that I sourced from USDA Nutrient database in some of these books. For example, in the book titled ‘Seaweeds as Vegetables’ you will find original nutrient charts of over 10 seaweeds from USDA Nutrient database. Similarly, in my book ‘Flowers as Vegetables’, you will find USDA Nutrient charts of 4 edible flowers. In the book, ‘Leaves as Vegetables’, you may be able to find USDA Nutrient charts of 29 leafy vegetables. This is applicable to all other titles of my books dealing with vegetables.

      My vision is to make accurate and quality information on agronomic and horticultural plants accessible to all interested parties at their finger tips at an affordable cost. Hope I will be able to do more to fulfil my vision in times to come. If at all any errors are crept in and noticed by my readers, I kindly request to point them out to me at the earliest so that I can rectify them in upcoming versions of the book.

      Roby Jose Ciju

      Vegetables: An Introduction

      All vegetables are part of plant kingdom. Plant kingdom is first divided into FOUR sub-communities: Thallophyta; Bryophyta; Pteridophyta; and Spermatophyta. All the vegetables are part of the sub-community Spermatophyta. Spermatophyta has two divisions: Gymnosperms and Angiosperms. All vegetable plants belong to the group Angiosperms. Group Angiosperms has two ‘Classes’: Moncotyledoneae and Dicotyledoneae. ‘Class’ are further divided into ‘Family’, ‘Genus’, ‘Species’, and ‘Subspecies’, ‘Cultivar’ or ‘Variety’.

      Botanical Classification of Vegetables: Botanical classification of vegetables based on two basic classes Monocotyledoneae and Dicotyledonaeae is given below:

      Family-wise Categorization of Vegetables: Most of the vegetables that are discussed in this book belong to any one of the 16 families that are mentioned below.

      Classification of Vegetables Based on Their Temperature Requirements or Hardiness: Based on their temperature requirements, there are two types of vegetables: winter vegetables and summer vegetables. Winter vegetables are cool season vegetables or temperate-climate vegetables. Summer vegetables are warm season vegetables or tropical-climate vegetables. In winter-season vegetables, mostly vegetative parts are eaten as vegetables, though a few exceptions may be found. Immature fruits are eaten as vegetables in most of the warm season vegetables.

      Classification of Vegetables Based on Seasons and Length of Growth Cycles: There are THREE major categories of vegetables based on their life cycles: Annuals; Biennials; and Perennials. Annual vegetables are also called seasonal vegetables as they complete their life cycle within a season or year. Biennial vegetables are those which complete their vegetative growth cycle in the first season or year and reproductive cycle in the next season or year. Perennial

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