Underutilized Vegetable and Spice Crops

A balanced diet is one which ensures at least a minimum supply of carbohydrates, proteins, fats, vitamins and minerals. Underutilized vegetables can supply all the food elements needed both qualitatively and quantitatively. Major contribution of vegetables to human health is the large amount of Vitamin C and A and folic acid as well as good amount of dietary fibres and minerals. The phytochemicals in vegetables protect the human body from cancers and cardiovascular diseases. Leafy greens are rich source of calcium, phosphorus, and iron while leguminous vegetables are rich in protein content. Cucurbitaceous vegetables are very rich in fiber content. Underutilized vegetables and spices have immense potential to contribute location specific food production, as they are well adapted to existing and adverse environmental conditions and generally resistant to pests and diseases. Furthermore, these crops have long been a traditional part of cropping systems, especially in home gardens. Their cultivation, utilization and acceptability should not be a problem. This book comprises 37 under utilized vegetable and spice crops belong to 11 botanical families and present an expanded coverage of fundamental and practical aspects of qualitative vegetables and spices production. Exhaustive information has been given about the composition and potential utilization of different underutilized crops. The first chapter is an introductory while chapter second is of general nature which gives a detailed treatment on definition, importance and strategies for development and conservation of underutilized vegetable and spice crops.