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Abstract:
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1. World Population, Land Area, and Food Situation -- 2. Origin, Evolution, Domestication, and Improvement of Vegetables -- 3. Vegetable Classification -- 4. Importance of Vegetables in Human Nutrition -- 5. Toxic Substances and Some Folk and Medicinal Uses of Vegetables -- 6. Environmental Factors Influencing the Growth of Vegetables -- 7. Controlling Climate for Vegetable Production in Adverse Climates and During Off-seasons -- 8. Global View of Vegetable Usage -- 9. White or Irish Potato -- 10. Sweet P
ato -- 11. Cassava -- 12. Yams -- 13. Edible Aroids -- 14. Other Underground Starchy Vegetables -- 15. Sweet Corn -- 16. Plantain, Starchy Banana, Breadfruit, and Jackfruit -- 17. Alliums -- 18. Lettuce and Other Composite Vegetables -- 19. Cole Crops,
her Brassica and Crucifer Vegetables -- 20. Carrots, Celery and Other Vegetable Umbels -- 21. Spinach, Table Beets, and Other Vegetable Chenopods -- 22. Peas, Beans, and Other Vegetable Legumes. 23. Tomatoes, Peppers, Eggplants, and Other Solanaceous Vegetables -- 24. Cucumber, Melons, Watermelons, Squashes and Other Cucurbits -- 25. Other Succulent Vegetables -- 26. Aquatic Vegetables -- 27. Edible Mushrooms -- 28. Condiment Herbs and Spices -- App. A. Conversion Equivalents from Metric to U.S. Units -- App. B. Vegetable Classification According to Scientific Name, Common Name(s), Edible Part(s), and Regions of Countries Where Grown -- App. C. Approximate Nutrient Composition of Various Vegetabl
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