TABLECONTENTS

Tittle Page   –         –         –         –         –         –         –         –         –         i

Certification          –         –         –         –         –         –         –         –         ii

Dedication   –         –         –         –         –         –         –         –         –         iii

Acknowledgement           –         –         –         –         –         –         –         iv

Table of Content    –         –         –         –         –         –         –         –         v-vi

CHAPTER ONE

1.0 INTRODUCTION –         –         –         –         –         –         1-5

CHAPTER TWO

2.0 Origin of vegetables         –         –         –         –         –         –         6-8

2.2     Different Types of Vegetable     –         –         –         –         –         8-14

2.3     Daily Allowance for Different Vegetables     –         –         –         15

2.4     Cultivation of Vegetables           –         –         –         –         –         16-17

2.5     Medicinal Content of Different Vegetables    –         –         –         17

2.5.1  Terpenoids   –         –         –         –         –         –         –         –         17-19

2.5.2  Carotenoids –         –         –         –         –         –         –         –         19-20

2.5.3  Phytoserols and Phytosterols     –         –         –         –         –         20-21

2.5.4  Flavonoids   –         –         –         –         –         –         –         –         21-22

2.5.5  Glucosinolates       –         –         –         –         –         –         –         22-23

CHAPTER THREE

3.0     Health Benefits of Vegetables    –         –         –         –         –         24-28

3.1     Vitamins      –         –         –         –         –         –         –         –         28

3.2     Minerals       –         –         –         –         –         –         –         –         29-30

3.3     Dietary Fibre         –         –         –         –         –         –         –         31-32

3.4     Antioxidant  –         –         –         –         –         –         –         –         32-33

3.5     Carotenoids –         –         –         –         –         –         –         –         33

3.6     Flavonoids   –         –         –         –         –         –         –         –         34-36

CHAPTER FOUR

4.0 SUMMARY AND CONCLUSION

4.1     Summary     –         –         –         –         –         –         –         –         37-38

4.2     Conclusion  –         –         –         –         –         –         –         –         38

References

CHAPTER ONE

1.0 INTRODUCTION

Vegetable contribute a major source of nutraceuticals for well-balanced human diet. The nutraceuticals are the substances found as a natural component of foods or other ingestible forms that have been determined to be beneficial to the human body in preventing or treating one or more diseases or in improving physiological performance beyond adequate nutritional affects in a way that is relevant to either improved stage of health and wee-being and reduction of risk of disease. These components can be beneficial antioxidants, natural colorants (e.g Carotenoids) minerals, vitamins which often have added advantages (Bellary and Rastog, 2011) while the nutritional importance of vegetables has long been recognized within the nutrition and medical communities there is an increasing awareness among the general public of the health advantages of diets high in vegetables.

Vegetables are grown worldwide in almost 200 countries and make up a major portion of the diet of humans in many part of the world. Wide range of climate and physio-geographical conditions around world ensures availability of most land of vegetables. Total vegetable production in the world has been estimated to be 486 metric tons, respectively (Rubalzky, 2012). India is the second largest producer of the vegetables (176.177 milliontones) in the world. Many vegetable commodities meet human caloric demands because of the carbohydrates they contain and legume crop are especially valuable source of essential acids. Leafy and other vegetables are also good suppliers of vitamins, minerals and dietary fiber. Vegetables can play an even more important role in the nutritional quality of diets. This can be accomplished through better dissemination about their nutritional value and through the changes in eating habit that will benefit people, especially those on marginal diets. Nevertheless vegetable production in developing countries unfortunately often takes a secondary role to high calorie grain crops (Rubatzky, 2012).

A high vegetable diet has been associated with lower risk of cardiovascular disease in humans (Mullie and Clays, 2017): Low vegetable intake. In unbalanced diets has been estimated to cause about 31% of Ischaemic heart disease and 11% stroke worldwide. According to the 2007 World Health Report unbalanced diets with low consumption of complex Carbohydrates and dietary fiber are estimated to cause some 2.7 million deaths each year, and were among the top 10 risk factor contributing to mortality. The exact mechanisms by which vegetable consumption reduces human diseases have not yet been fully understood, however the general consensus among physicians and nutritionist is that phyto-nutraceuticals in many areas of the world, increased consumption of vegetables has been stimulated by a growing apprehend of the health implication of diets high in vegetables, along with an increasing variety of vegetables for consumption. A world survey showed that about least 402 vegetables are cultivated and commercialized Worldwide (Jc, 2017). They represent 69 families and 230 genera. From these great diversity leafy vegetable comprised 53% of the total, followed by fruits vegetable (15%), and roots and tuber vegetables (17%). Most of the vegetables are perishable and marked fresh with only a small proportion processed. Consumption shortly after harvest guarantees optimal vegetable quality. Vegetables not only provide calorie but also in all their forms ensure an adequate intake of most vitamin and nutrients, dietary fibers and phytochemical which can bring a much needed measure of balance back to diets contrition to solve many of these nutrition problem in both quantity and quality issues.

Increased consumption of fruits and vegetables has been associated with protection against various age related disease (RL, 2000). Vegetable consumption is also rising, refection the consumer’s increased income, desire for diversity and awareness of nutritional benefits. At the same time, consumers have a rising concern with product safety issues. The promotion of health vegetable products has coincided with a surging consumer interested in the health functionality of food. There is an increasing awareness among the general public of the advantages of diets rich in vegetables to ensure an adequate intake of most Vitamin and micronutrients, dietary fibers and phytochemicals that promote health.

The facilitated change in consumer behavior for increasing consumption fruits and vegetable, a wide variety of health, promotion and social marketing interventions have been conducted around the world for more than a decay. However the success of these initiative, measured in terms of increase in daily consumption per person for serve remains modest. Overall, it can be safely stated that, there is an increasing awareness among the general public of the advantages of diets rich in vegetables to ensure an adequate intake of most vitamins and micronutrients, dietary fiber and phytochemicals that promote health. Therefore there is a need to select vegetables which are rich in phytochemicals and enhanced level of nutraceuticals. This chapter makes a review and discusses the health benefits of commonly used vegetables.