Table of Contents
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.