under exploited salad vegetables in india

1. SCOPE AND IMPORTANCE OF UNDEREXPLOITED
SALAD VEGETABLES IN INDIA
SUBMITTED TO-
Dr.P.Tripathy
Associate Prof.
Dept. of Vegetable Science
College of Agriculture,Bhubaneswar
SUBMITTED BY-
Dhananjaya Rout
Adm No-06VSC/16
Dept. of Vegetable Science,
College of Agriculture,Bhubaneswar

2. INTRODUCTION
• Everyone needs a balanced diet comprised of
carbohydrates, fat, protein, vitamins quantity
of water to maintain a good physical and
mental health.
• Growing awareness about sound health,
quality life and nutritional insecurity gave rise
to the thought of shifting the consumption
pattern of food that comprise with more of
vegetables, both in fresh and value added
forms

3. The scope and importance of
underexploited salad vegetables
• Nutrition:
• Vegetables are rich and comparatively cheaper
source of vitamins.
• Consumption of these items provides taste,
palatability, increases appetite and provides fiber
for digestion and to prevent constipation.
• Their consumption in plenty fair amount of protein.
They also play key role in neutralizing the acids
produced during digestion of pretentious and fatty
foods and also provide valuable roughages which
help in movement of food in intestine

4. Cont….
• Some of the vegetables are good sources of
carbohydrates (leguminous vegetables, sweet
potato, potato, onion, garlic and methi) proteins
(peas, beams, leafy vegetables and garlic) vitamin
A (carrot, tomato, drumstick, leafy vegetables),
Vitamin B (peas, garlic and tomato), Vitamin C
(green chillies, drumstick leaves, Cole crops, leafy
vegetables and leaves of radish) minerals (leafy
vegetables, drumstick pods).
• As per dietician, daily requirement of vegetables
is 75 - 125 g of green leafy vegetables, 85 g of
other vegetables and 85 g of roots and tubers
with other food.

5. Importance as Food:
• Food production is increasing. If it is essential
to sustain increased production besides
nutritional standard of people.
• It can be increased by increasing production of
vegetables which will help to solve food
problem as yield of vegetable crops is 4 to 10
times more than cereals.
• Thus, vegetables play a vital role on food front
as they are cheapest-sources of natural foods
and can admirably supplement the main cereals
of the country.

6. Importance to a grower
• Nature is in providing us with all kinds of
vegetable crops that can be grown in different
seasons of the year in region.
• There are vegetables of very short duration that
can be grown as rained and intercrops in either
agronomical crops or vegetable crops.
• There are vegetables which will improve soil and
also provide fodder to catties.
• Thus farmer has wide choice to select suitable
crop to adjust in his cropping pattern in given
situation.
• Climate and soil conditions of this region are
conducive to grow different vegetables.

7. Employment:
• Since cultivation of vegetable crops involve
intensive cultural operations starting from
sowing to marketing, it provides more and
regular employment opportunities in rural
areas

8. Industrial importance
• The perishable nature of vegetables demand
comprehensive planning for movement,
Storage, processing and distribution of
vegetable products.
• The growth of vegetable industry as a
commercial proposition largely depends on
mainly allied enterprises like storage,
processing marketing and maintenance and
service enterprises to encourage vegetable
growing.

9. Cont..
• Vegetables contribute vitally to the general well-being due to the following
reasons:
1. They are rich sources of 'Protective' elements like minerals, salts,
vitamins and other chemical substances, which the human body seeds to
maintain good health and cheer.
2. Per acre yield of vegetables is very high.
3. They are an important source of farm income.
4. They have high aesthetic value.
5. More vegetable crops can be raised in one year.
6. Importance of vegetables in farmer's economy.
7. Vegetables are important .source of farm income:

10. Importance of vegetables Production
for medicinal properties
• Many of the vegetable crops posses high
medical value for curing certain diseases.
• For instance, onion and garlic are found to
possess antibacterial property (Sharma et. al.
1976). Many solanaceous and cucurbitaceous
vegetables are found to possess Vitamin D

11. PROSPECTS OF UNDEREXPLOITED
SALAD VEGETABLES
The prospective ventures are briefly described
below:
• Plant Genetic Resource Management
• Export Opportunities and Brand Positioning
• Nutriti
• Trends in energy requirements and food
supplies in Indiaonal security

12. FOOD VALUE
• The vegetable production in India was less than 20
million tonne during 1947 when India became
independent.
• Production of vegetables till 1961-62 was about 23.45
million tonne, which increased to 28.36 million tonne
in 1967-71 and to 39.99 million tonne in 1986.
• According to latest statistics vegetables are grown on
8.989 million ha with the production of 156.325 million
tonne with an average productivity of 17.4 tonne/ ha
(NHB. 2011 ).
• Globally. India ranks second in vegetable production
and contributes 15.7 percent to global vegetable area
and 14.5% to production

13. Underutilized Salad vegetables in India
• Salad is a dish of raw leafy green vegetables or herbs, often tossed
with pieces of other raw or cooked vegetables, or other ingredients
.
• Some vegetables are consumed in the uncooked state and are
known as salad crops.
• The knowledge of vitamin and mineral content in a number of
green vegetables has made the use of salad crops very popular.
• The vegetables which are considered as salad crops are lettuce,
celery, leek, parsley, endive, chicory, chervil, cress and water cress.
• All these are cool season crops and mostly quick growing. Celery
and leek are grown on a commercial scale.
• The salad dish may include chopped-up carrots, radish, beet,
tomato, broccoli, onion, or any other vegetable but the above crops
from the main base of the dish.

14. LETTUCE
• Lettuce is probably a native of Europe and a Minor and
has been in cultivation for over 2,500 years.
• Lettuce is grown in almost all the states of India. It is a
popular salad crop mostly in cities.
• It is rich in vitamin A and minerals like calcium,
phosphorus, sodium, sulphur, magnesium and
potassium. It also contains protein, carbohydrates and
vitamin C.
• According Chatfield [1949], 100 g leaves contain 94.8%
water, 1.3% protein, 0.2% fat, 2.8% carbohydrates, 540
IU vitamin A, 8 mg vitamin C, 170 mg malic acid, 22 mg
calcium, 0.5 mg iron, 25 mg phosphorus. 12 mg
sulphur, and 39.74 mg chlorine (Anon., 2011b).

15. Cont..
• Lettuce is a very good salad vegetable with low
nutrient density
• it has a crisp texture
• In India, lettuce is grown nearly in all Kitchen
gardens and to some extent by large number of
commercial growers to meet the growing
demand of continental hotels.
• The important uses of Lettuce are:
• Known for its diuretic in nature.
• Stem lettuce, eaten raw or cooked is widely used
in Chinese cookery.
• Avoid cutting lettuce much in advance of eating .

16. CELERY
• Celery stalks have only moderate levels of
vitamins, but have a low percentage of
carbohydrate and negligible fat, It is popular with
dieters because it is 94% water and has only 21
calories/100 g portion consumed .
• Sliced stalks are also used as an ingredient in
soup or stews. The main use of celery is as a salad
dish.
• It is presented as cut into small lengths. It is also
served with other raw vegetables, such as carrot
slices and broccoli florets, on a plate with various
dips, as an appetizer at cocktail parties and other
functions (Anon., 2011b).

17. Cont……
• Celery is cultivated for its succulent flavoured
leaves, seeds and essential oils The leaf stalks &
petioles are eaten as salad, in soups, in sauce, in
puree, fried & spiced
• The young swollen petioles are eaten after
blanching, either raw or as flavouring The seeds is
used as condiment in European countries while
spices in India
• In India, it is mostly grown for seed to export for
culinary sauces, oleoprotein & tonics. These
beverages are antiflatulents, diuretic, nerve
builder etc

18. LEEK
• It is a non bulbing biennial grown for its blanched stem and leaves
to be taken as salad or cooked with other vegetables or used in
flavouring soups.
• The long white stem and leaf base and green tops which are edible
are good source; of carbohydrate (5%), protein (1.8%), phosphorus
(70 mg/100 g), iron (2.3 mg/100 g) and Vitamin C (11 mg/100 g).
• Like all other alliums, leeks are rich in potassium, calcium,
phosphorus, iron, vitamins C, thiamin (B1) and riboflavin (B2) and
are very therapeutic.
• They are usually more expensive than other member of the family.
Leek contains allicin and diallyl disulfide, that block or suppresses
cancer causing agents, boost immunity and prevent infections

19. Cont…
• It Is a non bulb bearing crops grown for its blanched
stem & leaves .
• It is milder & more delicate flavour though of course
texture.
• Eaten as raw alone or mixed in salad .
• The edible parts are highly nutritious and rich in
medicinal properties.
• Since Indians are very fond of green onion, leek
thought to be a good substitute leaving_green onion to
form bulbs. Leek has milder.& more delicate flavour
than onion.
• Leek is rich In Vitamin C .

20. PARSLEY
 Parsley leaves are ready for use about 3 months after seeding.
 A few leaves at a time may be removed from each plant, or the
entire bunch of leaves may be removed for use.
 Although parsley leaves are used most commonly in the fresh
green condition as a garnish, their characteristic flavor and
green color can be retained if the leaves are dried rapidly.
 Dehydrated parsley flakes are produced from parsley grown in
commercial fields.
 Green parsley leaves have a mild, agreeable flavor, and are an
excellent source of vitamin C, iodine, iron, and other minerals.
Quite often parsley is left on the plate to become the last bite,
as it tends to sweeten the breath.

21. CONCLUSION
• Underexploited vegetables are rich in
nutrients,vitamins and other essential amino
acids.
• These crops have a large no. of health
benefits.
• So people must be aware about to cultivate
these crops.