Health Benefits of Fruits and Vegetables
by K L Bhat
ISBN: 9789351304180
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Imprint : Daya Publishing House
Year : 2021
Price : Rs. 11495.00
Biblio : ix+345p.,figs.,bib.,ind., 25 cm
Author Profile
Dr. Kanaya Lal Bhat, Professor (Retired) Division of Vegetable Science and Floriculture, Sher-e-Kashmir University of Agricultural Science and Technology, Jammu (J&K), received his Ph.D. in Vegetable Science from HPKV, Palampur in 1994. Before his superannuation, he was teaching to M.Sc. and Ph.D students at SKUAST –Srinagar and SKUAST –Jammu for about twenty years and has guided a number of students in the discipline of Vegetable production. He has numerous research papers and has written extensively in scientific papers and for the general public. Dr. Bhat has participared in several national seminars and workshops on vegetable production. The author has to his credit three books viz., Vegetables: Untapped Potential (2007), Physiological Disorders of Vegetable Crops (2009) and Brinjal (2011).
About The Book
This book is intended to serve a nutritional dictionary, a quick reference book for dieticians and layman as well as for professionals. Its purpose is to provide basic information on nutritional status of various fruits and vegetables available round the year and can be used at home or while shopping from the market. Therefore, an attempt has been made in this book, Health Benefits of Fruiits and Vegetables, to give as much information as is possible. I hope that new book will serve to increase public awareness of the exciting connection between nutrition, well being and longevity. The information provided in this book will prove panacea for those who are health conscious as it will give requisite knowledge of the commonly available fruits and vegetable during different seasons of the year.
Table of Contents
Preface v <BR> Introduction 1 <BR> FRUITS <BR> Apple (Malus domestica) 39 <BR> Apricot (Prunus armeniaca) 44 <BR> Banana (Musa acuminata colla) 48 <BR> Cherries (Prunus cerasus) 54 <BR> Coconut (Cocuc nucifera) 58 <BR> Date (Phoenix dactylifera) 63 <BR> Fig (Ficus carica) 65 <BR> Guava (Psidium guajava) 68 <BR> Citrus Fruits 71 <BR> Oranges (Citrus reticulata), 71—Grape Fruit (Citrus paradisi), 74—Lemon (Citrus lemon), 75 <BR> Papaya (Carica papaya) 79 <BR> Grape (Vitis vinifera) 82 <BR> Pears (Prunus communis) 84 <BR> Peaches (Prunus persica) 86 <BR> Plum (Prunus domestica) 88 <BR> Litchi (Litchi chinensis) 90 <BR> Mango (Mangifera indica) 92 <BR> Loquat (Eriobotry japonica) 97 <BR> Pomegranate (Punica granatum) 99 <BR> Pineapple (Ananas comosus) 103 <BR> Jackfruit (Artocarpus heterophyllus) 105 <BR> Quince (Cydonia oblonga) 108 <BR> Berries 111 <BR> Strawberry (Fragaria xananassa), 111—Raspberries (Rubus idaeus), 114—Kiwi Fruit or Chinese Goose Berry (Actinidia chinensis), 116—Cranberries (Vaccinium oxycoccus), 118 <BR> Nuts 122 <BR> Almonds (Prunus dulcis), 123—Walnuts (Juglans regia L), 127—Avocado (Persea americana), 130—Jamun (Syzygium cumini), 133—Sapota (Achras sapota) or Chikoo, 136—Sitaphal (Annona squamosa), 137—Olive (Olea europaea), 139—Amla, 142—Dragon fruit (Hylocereus undatus), 144 <BR> VEGETABLES <BR> Asparagus (Asparagus officinalis) 161 <BR> Tuber Crops 164 <BR> Potato (Solanum tuberosum), 164—Sweet Potato (Ipomoea batatas), 168—Beet (Beta vulgaris), 171 <BR> Cruciferous Crops 175 <BR> Cabbage (Brassica oleracea capitata), 176—Cauliflower (Brassica oleracea Botrytis), 179—Broccoli (Brassica oleracea Italica), 181—Brussels sprouts (Brassica oleracea Gemmifera), 185—Chinese Cabbage, 187—Kale (Brassica oleracea acephale), 188—Collard (Brassica oleracea L. Acephala), 191—Knol-Khol (Brassica oleracea Gongylodes), 193—Mustard Greens (Brassica juncea), 194—Broccoli Rabe (Broccoli rabe, Rapini), 196—Brinjal (Solanum melongena), 198—Tomato (Lycopersicon esculentum), 202—Okra (Abelmoschus esculentus), 206—Capsicum (Capsicum annum Peppers), 207—Chilli (Capsicum annum), 210—Onion (Allium cepa), 213—Spring Onions, 216—Garlic (Allium satium), 217—Shallot (Allium cepa var. aggregatum), 222—Leek (Allium ampeloparsum var. porrum), 223—Chives (Allium schoenoprasum), 224—Bunching Onion (Allium fistulosum L), 225—Lettuce (Lactuca sativa), 227—Methi (Trigonella foenum-graecum), 228—Spinach (Spinacia oleracea), 232—Turmeric (Curcuma longa L.), 235—Ginger (Zingiber officinale), 238—Beans (Phaseolus vulgaris), 241—Pea (Pisum sativum), 245—Carrot (Daucus carota), 246—Radish (Raphanus sativus), 250—Turnip (Brassica campestris), 252—Horse Radish (Armoracia rusticana), 253—Celery (Apium graveolens Dulce), 254—Parsley (Petroselinum crispum), 256—Parsnip (Pastinaca sativa), 258—Purslane (Portulaca oleracea), 260—Chicory (Cichoium intybus), 261—Globe Artichoke (Cyanara scolymus), 262—Cucumber (Cucumis sativus), 264—Ash Gourd
