World Vegetables: Principles, Production and Nutritive Values
In: Springer eBook Collection
I Introduction -- 1 Vegetables and the World Food Supply -- 2 Origin and Evolution of Vegetables -- 3 Vegetable Classifications -- 4 Importance of Vegetables in Nutrition -- 5 Toxic Substances and Folk Medicinal Uses of Vegetables -- II Principles of Growing Vegetables -- 6 Environmental Factors Influencing the Growth of Vegetables -- 7 Devices and Means of Controlling Climate for Vegetable Production in Adverse Climates and During Off Seasons -- III World Vegetables -- 8 Global View of Vegetable Usage -- A Starchy Roots, Tubers and Fruits -- 9 White or Irish Potato -- 10 Sweet Potato -- 11 Cassava (Manioc) -- 12 Yam -- 13 Edible Aroids: Taro, Yautia, and Others -- 14 Other Starchy Underground Vegetables -- 15 Sweet Corn -- 16 Plantain (Starchy Banana) and Breadfruit -- B Succulent Roots, Bulbs, Tops, and Fruits -- 17 Alliums: Onion, Garlic, and Others -- 18 Composites -- 19 Crucifers -- 20 Umbellifers: Carrot, Celery, and Condiment Herbs -- 21 Vegetable Legumes -- 22 Solanaceous Fruits: Tomato, Eggplant, Peppers, and Others -- 23 Cucurbits -- 24 Chenopods -- 25 Other Succulent Vegetables.