Nutritional and Therapeutic Values of Fruits and Vegetables /
Bhat, K L
Nutritional and Therapeutic Values of Fruits and Vegetables / Bhat, K L - New Delhi : Daya Publishing House, 2023. - 560hbk.: ill.:
Preface v 1. Introduction 1 Green Leafy Vegetables Raw Vegetables Benefits of Green Juices What is a Vegan Diet? What is a Healthful Vegan Diet Herbs Help Blood Pressure How Healthy is a Vegan Diet? Vegetables for Good Health Fruits and Vegetables Recommended in Rheumatism, Anaphrodisiac, Hypnotics, Head-aches, Beauty and other Diseases Advantages and Disadvantages to Fresh, Canned, Frozen, Dried or Juiced Fruit to keeping mind 2. Fruits 63 Colour Fruits are Healthy For the Best Nutritional Value Fruit Pleasure viii Foods that Help you Distress Fruit Nutrition Facts Chemical Constituents of Fruits and Nuts Vegetables and Fruits Apple APRICOT BANANA CHERRY COCONUT Coconut Oil DATE FIG GUAVA CITRUS FRUITS ORANGES GRAPE FRUIT LEMON PAPAYA GRAPE PEARS PEACHES PLUM LITCHI MANGO LOQUAT POMEGRANATE PINEAPPLE JACKFRUIT Quince BERRIES STRAWBERRY RASPBERRY KIWI
FRUIT OR CHINESE GOOSE BERRY CRANBERRY BLUEBERRIES Goji Berries NUTS ALMOND WALNUT Cashew Nut AVOCADO JAMUN SAPOTA or Chikoo SITAPHAL Olive AMLA DRAGON FRUIT CHERIMOYA Custard Apple (Annona squamosa) DRUMSTICK Tamarind 3. Vegetables 235 Reds Oranges and Yellows Greens Whites Blues and Purples How much Vegetables Should be in our Daily Diet? Selection of Vegetables Health Benefits of Vegetables Best Muscle Building Fruits and Vegetables How to Use vegetables? Chemical Constituents of Vegetables ASPARAGUS Tuber Crops POTATO (Solanum tuberosum) Sweet Potato CRUCIFEROUS VEGETABLES CABBAGE (Brassica oleracea capitata) CAULIFLOWER (Brassica oleracea Botrytis) BROCCOLI (Brassica oleracea Italica) BRUSSELS SPROUTS (Brassica oleracea Gemmifera) CHINESE CABBAGE KALE (Brassica oleracea acephale) COLLARD (Brassica oleracea L. Acephala) KNOLKHOL (Brassica oleracea Gongylodes) MUSTARD GREENS (Brassica juncea) BROCCOLI RABE (Broccoli rabe, Rapini) BRANJAL (Solanum melongena) TOMATO (Lycopersicon esculentum) OKRA (Abelmoschus esculentus) CAPSICUM (Capsicum annum) Peppers CHILLI (Capsicum annum) ONION (Allium cepa) SPRING ONIONS GARLIC (Allium satium) SHALLOT (Allium cepa var. aggregatum) LEEK (Allium ampeloparsum var. porrum) CHIVES (Allium schoenoprasum) BUNCHING ONION (Allium fistulosum ix L) LETTUCE (Lactuca sativa) METHI (Trigonella foenum-graecum) SPINACH (Spinacia oleracea) TURMERIC (Curcuma longa L.) GINGER (Zingiber officinale) BEANS (Phaseolus vulgaris) PEA (Pisum sativum) CARROT (Daucus carota) RADDISH (Raphanus sativus) TURNIP (Brassica campestris) HORSE RADISH (Armoracia rusticana) Beet (Beta vulgaris) CELERY (Apium graveolens Dulce) PARSLEY (Petroselinum crispum) PARSNIP (Pastinaca sativa) PURSLANE (Portulaca oleracea) CHICORY (Cichoium intybus) GLOBEARTICHOKE (Cyanara scolymus) CUCUMBER (Cucumis sativus) ASH GOURD (Petha) (Benincasa hispida) BOTTLE GOURD (Lagenaria siceraria) BITTER GOURD (Morordica charantia) PUMPKIN (Cucurbita spp.) SQUASH (Cucurbita morschata) SUMMER SQUASH MUSKMELON (Cucusmis melo) WATERMELON (Citrullus lanatus Thunb) THYME (Thymus vulgarius) CORIANDER (Coriandrum sativum) CLOVE [Syzygium aromaticum (L.)] MINT (Mintha spicata) FENNEL (Foeniculum vulgare) Saunf Lotus (Nelumbo nucifera) ROSEMARY (Rosmarinus officinalis) CURRY LEAF (Murraya koenigii (L.) Sprengel SAGE (Salvia officinalis) WATER CRESS (Nasturtium officinalis) DANDELION (Taraxacum officinale) SWEET CORN (Zea mays var. Saccharata) SWISS CHARD (Beta vulgaris-Cicla group) ALOE VERA [Aloe vera (L) Burn] ENDIVE (Cichorium endiva) RHUBARB (Rheum rhabarbarium) ARUGULA (Eruca sativa) YAMS (Dioscorea spp.) BASIL (Ocimum basilicum) SAFFRON (Crocus sativus) CARAWAY (Carum carvi) BLACK PEPPER (Piper nigrum L.) AMARANTH (Amaranthus spp.) CUMIN (Cuminum cyminum L.) CINNAMON (Cinnamomum zeylanicum) CARDAMOM (Amomum subulatum) MUSHROOMS SOYBEAN (Vicia faba) Yam Bean Cassia Swede Pointed gourd Winter squash SEAWEEDS Rue (Ruta graveolens) Bathua (Chenopodium album) Oregano Noni Quinoa Hijiki (Sargassum fusiforme) Wakame (Undaria pinnatifida) Tarragon (Artemisia dracunculus) Cleavers (Galium aparine) Golden-seal Root (Hydrastis cadensis) Dong Quai 4. Dark Green Leafy Vegetables 531 Bibliography 535 Index 543
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. Therefore, an attempt has been made in this book, to give as much information as is possible. I hope that this 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. This book is an essential resource for researchers and students in food science, nutrition , community science, fruit and vegetable production.
9789354613777
613.28 / BHA
Nutritional and Therapeutic Values of Fruits and Vegetables / Bhat, K L - New Delhi : Daya Publishing House, 2023. - 560hbk.: ill.:
Preface v 1. Introduction 1 Green Leafy Vegetables Raw Vegetables Benefits of Green Juices What is a Vegan Diet? What is a Healthful Vegan Diet Herbs Help Blood Pressure How Healthy is a Vegan Diet? Vegetables for Good Health Fruits and Vegetables Recommended in Rheumatism, Anaphrodisiac, Hypnotics, Head-aches, Beauty and other Diseases Advantages and Disadvantages to Fresh, Canned, Frozen, Dried or Juiced Fruit to keeping mind 2. Fruits 63 Colour Fruits are Healthy For the Best Nutritional Value Fruit Pleasure viii Foods that Help you Distress Fruit Nutrition Facts Chemical Constituents of Fruits and Nuts Vegetables and Fruits Apple APRICOT BANANA CHERRY COCONUT Coconut Oil DATE FIG GUAVA CITRUS FRUITS ORANGES GRAPE FRUIT LEMON PAPAYA GRAPE PEARS PEACHES PLUM LITCHI MANGO LOQUAT POMEGRANATE PINEAPPLE JACKFRUIT Quince BERRIES STRAWBERRY RASPBERRY KIWI
FRUIT OR CHINESE GOOSE BERRY CRANBERRY BLUEBERRIES Goji Berries NUTS ALMOND WALNUT Cashew Nut AVOCADO JAMUN SAPOTA or Chikoo SITAPHAL Olive AMLA DRAGON FRUIT CHERIMOYA Custard Apple (Annona squamosa) DRUMSTICK Tamarind 3. Vegetables 235 Reds Oranges and Yellows Greens Whites Blues and Purples How much Vegetables Should be in our Daily Diet? Selection of Vegetables Health Benefits of Vegetables Best Muscle Building Fruits and Vegetables How to Use vegetables? Chemical Constituents of Vegetables ASPARAGUS Tuber Crops POTATO (Solanum tuberosum) Sweet Potato CRUCIFEROUS VEGETABLES CABBAGE (Brassica oleracea capitata) CAULIFLOWER (Brassica oleracea Botrytis) BROCCOLI (Brassica oleracea Italica) BRUSSELS SPROUTS (Brassica oleracea Gemmifera) CHINESE CABBAGE KALE (Brassica oleracea acephale) COLLARD (Brassica oleracea L. Acephala) KNOLKHOL (Brassica oleracea Gongylodes) MUSTARD GREENS (Brassica juncea) BROCCOLI RABE (Broccoli rabe, Rapini) BRANJAL (Solanum melongena) TOMATO (Lycopersicon esculentum) OKRA (Abelmoschus esculentus) CAPSICUM (Capsicum annum) Peppers CHILLI (Capsicum annum) ONION (Allium cepa) SPRING ONIONS GARLIC (Allium satium) SHALLOT (Allium cepa var. aggregatum) LEEK (Allium ampeloparsum var. porrum) CHIVES (Allium schoenoprasum) BUNCHING ONION (Allium fistulosum ix L) LETTUCE (Lactuca sativa) METHI (Trigonella foenum-graecum) SPINACH (Spinacia oleracea) TURMERIC (Curcuma longa L.) GINGER (Zingiber officinale) BEANS (Phaseolus vulgaris) PEA (Pisum sativum) CARROT (Daucus carota) RADDISH (Raphanus sativus) TURNIP (Brassica campestris) HORSE RADISH (Armoracia rusticana) Beet (Beta vulgaris) CELERY (Apium graveolens Dulce) PARSLEY (Petroselinum crispum) PARSNIP (Pastinaca sativa) PURSLANE (Portulaca oleracea) CHICORY (Cichoium intybus) GLOBEARTICHOKE (Cyanara scolymus) CUCUMBER (Cucumis sativus) ASH GOURD (Petha) (Benincasa hispida) BOTTLE GOURD (Lagenaria siceraria) BITTER GOURD (Morordica charantia) PUMPKIN (Cucurbita spp.) SQUASH (Cucurbita morschata) SUMMER SQUASH MUSKMELON (Cucusmis melo) WATERMELON (Citrullus lanatus Thunb) THYME (Thymus vulgarius) CORIANDER (Coriandrum sativum) CLOVE [Syzygium aromaticum (L.)] MINT (Mintha spicata) FENNEL (Foeniculum vulgare) Saunf Lotus (Nelumbo nucifera) ROSEMARY (Rosmarinus officinalis) CURRY LEAF (Murraya koenigii (L.) Sprengel SAGE (Salvia officinalis) WATER CRESS (Nasturtium officinalis) DANDELION (Taraxacum officinale) SWEET CORN (Zea mays var. Saccharata) SWISS CHARD (Beta vulgaris-Cicla group) ALOE VERA [Aloe vera (L) Burn] ENDIVE (Cichorium endiva) RHUBARB (Rheum rhabarbarium) ARUGULA (Eruca sativa) YAMS (Dioscorea spp.) BASIL (Ocimum basilicum) SAFFRON (Crocus sativus) CARAWAY (Carum carvi) BLACK PEPPER (Piper nigrum L.) AMARANTH (Amaranthus spp.) CUMIN (Cuminum cyminum L.) CINNAMON (Cinnamomum zeylanicum) CARDAMOM (Amomum subulatum) MUSHROOMS SOYBEAN (Vicia faba) Yam Bean Cassia Swede Pointed gourd Winter squash SEAWEEDS Rue (Ruta graveolens) Bathua (Chenopodium album) Oregano Noni Quinoa Hijiki (Sargassum fusiforme) Wakame (Undaria pinnatifida) Tarragon (Artemisia dracunculus) Cleavers (Galium aparine) Golden-seal Root (Hydrastis cadensis) Dong Quai 4. Dark Green Leafy Vegetables 531 Bibliography 535 Index 543
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. Therefore, an attempt has been made in this book, to give as much information as is possible. I hope that this 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. This book is an essential resource for researchers and students in food science, nutrition , community science, fruit and vegetable production.
9789354613777
613.28 / BHA