Nutritional Value And Health Benefits From Fruits, Vegetables, Nuts, And Spices / Chavan, U D

By:

Chavan, U D

Material type: Text

TextLanguage: English Publication details: New Delhi : Daya Publishing House, c2021.Description: 560hbk.: illISBN:

9789351243540

Subject(s):

DDC classification:

613.2 CHA

Contents:

Acknowledgementv Forewordvii Prefaceix A. Nutritional Value and Health Benefits of Fruits Introduction3 1.Acid Berry7 2.Apple9 3.Apricot12 4.Avocados15 5.Banana18 6.Black Berry21 7.Black Currents24 8.Blueberries27 9.Cantaloupe/Muskmelon30 10.Cherimoya33 11.Cherry36 12.Chokeberry39 13.Cranberry42 14.Dates45 15.Durian Fruit48 16.Fig51 17.Gooseberry/Aonla54 18.Grape57 19.Grapefruit60 20.Guava63 21.Jackfruit66 22.Kiwifruit69 23.Kumquat72 24.Lemon75 25.Loquat Fruits78 26.Lychee81 27.Mango Fruit84 28.Mangosteen87 29.Mulberry90 30.Olives93 31.Orange96 32.Papaya99 33.Passion Fruit102 34.Peaches105 35.Pears108 36.Persimmon111 37.Pineapple114 38.Plums117 39.Pomegranate120 40.Quince Fruit123 41.Raspberry126 42.Sapota129 43.Star Fruit132 44.Strawberry135 45.Tangerines138 46.Watermelon141 B. Nutritional Value and Health Benefits of Vegetables Introduction147 47.Artichoke149 48.Arugula152 49.Asparagus155 50.Basella158 51.Beets161 52.Bell Pepper164 53.Bitter Gourd167 54.Bok Choy170 55.Broccoli173 56.Brussel Sprouts176 57.Butternut Squash179 58.Cabbage182 59.Carrots185 60.Cassava188 61.Cauliflower190 62.Collard Greens193 63.Cucumber196 64.ggplant/Brinjal199 65.ndive201 66.Fennel Bulb204 67.Fiddlehead Ferns207 68.Green Beans210 69.Jicama213 70.Kale216 71.Knol-Khol219 72.Leeks222 73.Lettuce225 74.Lotus Root228 75.Moringa/Drumstick231 76.Mustard Greens234 77.Okra237 78.Onion240 79.Parsnips243 80.Green Peas246 81.Potato249 82.Pumpkin252 83.Purslane255 84.Radicchio257 85.Radish260 86.Rhubarb263 87.Shallots266 88.Spinach269 89.Sweet Corn272 90.Sweet Potato275 91.Swiss Chard278 92.Tomato281 93.Turnip284 94.Watercress286 95.Yam289 96.Zucchini292 C. Nutritional Value and Health Benefits of Nuts and Seeds Introduction297 97.Almonds299 98.Brazil Nuts302 99.Cashew Nut305 100.Chestnuts308 101.Chia Seeds311 102.Coconut314 103.Flax Seed/Linseed317 104.Hazelnuts320 105.Macadamia323 106.Peanuts326 107.Pecans329 108.Pine Nuts332 109.Pistachio335 110.Poppy Seeds338 111.Pumpkin Seeds341 112.Quinoa344 113.Sesame Seeds347 114.Sunflower350 115.Walnuts353 D. Nutritional Value and Health Benefits of Spices Introduction359

Summary: 'Fruits, vegetables, nuts and spices have an important place in human diet and life. Therefore, one object of this book is to organize the scattered information and to deal with the recent development of nutritional value and health benefits from fruits, vegetables, nuts and spices to the human being. This will help to increase the per capita consumption of fruits, vegetables, nuts and spices in their daily diet. This book addresses factors that are involved in maintaining the quality of fruits and vegetables. This book incorporates information on nutritional values and their benefits to the consumers. In this book contain total 164 fruits, vegetables, nuts and spices crops, 4 chapters, general information, medicinal use, health benefits, culinary uses and nutritional values are given. This book has been mainly designed to serve as a text, general information to the consumers and reference book for the students in the field of Food Science and Technology, post-harvest technology, horticulture, nutrition advisors and mostly for professionals in food industries.'

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
General Books	CUTN Central Library Medicine, Technology & Management	Non-fiction	613.2 CHA (Browse shelf(Opens below))	Available		46315

Acknowledgementv
Forewordvii
Prefaceix
A. Nutritional Value and Health Benefits of Fruits
Introduction3
1.Acid Berry7
2.Apple9
3.Apricot12
4.Avocados15
5.Banana18
6.Black Berry21
7.Black Currents24
8.Blueberries27
9.Cantaloupe/Muskmelon30
10.Cherimoya33
11.Cherry36
12.Chokeberry39
13.Cranberry42
14.Dates45
15.Durian Fruit48
16.Fig51
17.Gooseberry/Aonla54
18.Grape57
19.Grapefruit60
20.Guava63
21.Jackfruit66
22.Kiwifruit69
23.Kumquat72
24.Lemon75
25.Loquat Fruits78
26.Lychee81
27.Mango Fruit84
28.Mangosteen87
29.Mulberry90
30.Olives93
31.Orange96
32.Papaya99
33.Passion Fruit102
34.Peaches105
35.Pears108
36.Persimmon111
37.Pineapple114
38.Plums117
39.Pomegranate120
40.Quince Fruit123
41.Raspberry126
42.Sapota129
43.Star Fruit132
44.Strawberry135
45.Tangerines138
46.Watermelon141
B. Nutritional Value and Health Benefits of Vegetables
Introduction147
47.Artichoke149
48.Arugula152
49.Asparagus155
50.Basella158
51.Beets161
52.Bell Pepper164
53.Bitter Gourd167
54.Bok Choy170
55.Broccoli173
56.Brussel Sprouts176
57.Butternut Squash179
58.Cabbage182
59.Carrots185
60.Cassava188
61.Cauliflower190
62.Collard Greens193
63.Cucumber196
64.ggplant/Brinjal199
65.ndive201
66.Fennel Bulb204
67.Fiddlehead Ferns207
68.Green Beans210
69.Jicama213
70.Kale216
71.Knol-Khol219
72.Leeks222
73.Lettuce225
74.Lotus Root228
75.Moringa/Drumstick231
76.Mustard Greens234
77.Okra237
78.Onion240
79.Parsnips243
80.Green Peas246
81.Potato249
82.Pumpkin252
83.Purslane255
84.Radicchio257
85.Radish260
86.Rhubarb263
87.Shallots266
88.Spinach269
89.Sweet Corn272
90.Sweet Potato275
91.Swiss Chard278
92.Tomato281
93.Turnip284
94.Watercress286
95.Yam289
96.Zucchini292
C. Nutritional Value and Health Benefits
of Nuts and Seeds
Introduction297
97.Almonds299
98.Brazil Nuts302
99.Cashew Nut305
100.Chestnuts308
101.Chia Seeds311
102.Coconut314
103.Flax Seed/Linseed317
104.Hazelnuts320
105.Macadamia323
106.Peanuts326
107.Pecans329
108.Pine Nuts332
109.Pistachio335
110.Poppy Seeds338
111.Pumpkin Seeds341
112.Quinoa344
113.Sesame Seeds347
114.Sunflower350
115.Walnuts353
D. Nutritional Value and Health Benefits of Spices
Introduction359

'Fruits, vegetables, nuts and spices have an important place in human diet and life. Therefore, one object of this book is to organize the scattered information and to deal with the recent development of nutritional value and health benefits from fruits, vegetables, nuts and spices to the human being. This will help to increase the per capita consumption of fruits, vegetables, nuts and spices in their daily diet. This book addresses factors that are involved in maintaining the quality of fruits and vegetables.
This book incorporates information on nutritional values and their benefits to the consumers. In this book contain total 164 fruits, vegetables, nuts and spices crops, 4 chapters, general information, medicinal use, health benefits, culinary uses and nutritional values are given. This book has been mainly designed to serve as a text, general information to the consumers
and reference book for the students in the field of Food Science and Technology, post-harvest technology, horticulture, nutrition advisors and mostly for professionals in food industries.'

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