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 COURSE CODE :- AHVG 5211
 TOPIC :- IMPORTANCE OF VEG & SPICES
 SUBMITTED TO :- MISS ARUNIMA TRIPATHI
 PRESENTED BY :- IBRAHIM (2nd year)
1. Annually we produce about 129 million tonnes of
vegetables from an area of 7.98 million ha, contributing
13.4 percentage to the world’s production. (2009 NHB Data)
2. Vegetables crops have high export potential and vegetables
worth of Rs 4431 crores are being exported annually both in
fresh form or processed form. APEDA is the nodal
organization involved in regulation of export and import of
various food products.
3. Out of the total out put of vegetables, only 1% is being
utilized by the processing industry. Inadequate preservation
techniques, and storage facilities contribute to 25% loss of
vegetables produced. By improving post harvest techniques.
YEAR VEGETABLES
A(`000ha) P(`000tonnes) Productivity
1991-92 5593 58532 10.47
2001-02 6156 88622 14.40
2010-11 8989 156325 17.39
2013-14 9396 162897 17.34
2014-15 9541 168300 17.64
 Leafy green – lettuce, spinach and silverbeet.
 Cruciferous – cabbage, cauliflower, Brussels
sprouts and broccoli.
 Marrow – pumpkin, cucumber and zucchini.
 Root – potato, sweet potato and yam.
 Edible plant stem – celery and asparagus.
 Allium – onion, garlic and shallot.
 This group includes spinach, lettuce, curly
lettuce, chard, purslane, chicory, etc.
 These are important minerals (iron and calcium),
vitamins (A, C, and riboflavin) and fiber sources.
 Young, fresh leaves contain more vitamin C than
mature plants. The green outer leaves of lettuce
and cabbage are richer in vitamins, calcium, and
iron than white inner leaves.
 Thinner and greener leaves are more nutritious
and usually have lower calories.
 Sulforaphane is a phytochemical abundant in
cruciferous vegetables, and it’s been getting a ton
of attention from researchers. But it all starts with
glucoraphanin.
 Sulforaphane is increasingly referred to as an
anticancer compound
 Cruciferous vegetables and sulforaphane may also
have significant benefit for depression.
 This is some evidence that sulforaphane may have
significant value in pain, or pain management.
 Marrows, like zucchini, are low in food energy.
 and contain useful amounts of folate (24 μg/100
g), potassium (261 mg/100 g) and provitamin
A (200 IU [10 RAE]/100 g).
Rryty reghtttj rht
importance of vegetables and spices
importance of vegetables and spices
importance of vegetables and spices

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importance of vegetables and spices

  • 1.  COURSE CODE :- AHVG 5211  TOPIC :- IMPORTANCE OF VEG & SPICES  SUBMITTED TO :- MISS ARUNIMA TRIPATHI  PRESENTED BY :- IBRAHIM (2nd year)
  • 2. 1. Annually we produce about 129 million tonnes of vegetables from an area of 7.98 million ha, contributing 13.4 percentage to the world’s production. (2009 NHB Data) 2. Vegetables crops have high export potential and vegetables worth of Rs 4431 crores are being exported annually both in fresh form or processed form. APEDA is the nodal organization involved in regulation of export and import of various food products. 3. Out of the total out put of vegetables, only 1% is being utilized by the processing industry. Inadequate preservation techniques, and storage facilities contribute to 25% loss of vegetables produced. By improving post harvest techniques.
  • 3. YEAR VEGETABLES A(`000ha) P(`000tonnes) Productivity 1991-92 5593 58532 10.47 2001-02 6156 88622 14.40 2010-11 8989 156325 17.39 2013-14 9396 162897 17.34 2014-15 9541 168300 17.64
  • 4.
  • 5.  Leafy green – lettuce, spinach and silverbeet.  Cruciferous – cabbage, cauliflower, Brussels sprouts and broccoli.  Marrow – pumpkin, cucumber and zucchini.  Root – potato, sweet potato and yam.  Edible plant stem – celery and asparagus.  Allium – onion, garlic and shallot.
  • 6.  This group includes spinach, lettuce, curly lettuce, chard, purslane, chicory, etc.  These are important minerals (iron and calcium), vitamins (A, C, and riboflavin) and fiber sources.  Young, fresh leaves contain more vitamin C than mature plants. The green outer leaves of lettuce and cabbage are richer in vitamins, calcium, and iron than white inner leaves.  Thinner and greener leaves are more nutritious and usually have lower calories.
  • 7.  Sulforaphane is a phytochemical abundant in cruciferous vegetables, and it’s been getting a ton of attention from researchers. But it all starts with glucoraphanin.  Sulforaphane is increasingly referred to as an anticancer compound  Cruciferous vegetables and sulforaphane may also have significant benefit for depression.  This is some evidence that sulforaphane may have significant value in pain, or pain management.
  • 8.  Marrows, like zucchini, are low in food energy.  and contain useful amounts of folate (24 μg/100 g), potassium (261 mg/100 g) and provitamin A (200 IU [10 RAE]/100 g).
  • 9.