World Vegetables : Principles, Production and Nutritive Values

This text and reference book was written because of the urgings of my colleagues here and abroad and also by my students to fill the need for a comprehensive book describing vegetables important as food crops of the world. in this book was first used as outlines for the course on The material world vegetables taught by the staff of the Department of Vegetable Crops at the University of California at Davis. Over the course of the decade the author taught the course, new topics were added with each succeeding year. In 1978 the handouts were revised and compiled into a syllabus. In addition to the students taking the course, the syllabus was purchased and used by others as a reference book. Word ofits existence travelled far; the syllabus is presently used by one other university in the United States and by another in a foreign country. This edition has been extensively revised; many new materials and references have been added. Included are many photographs taken by the author in his travels abroad. The book has three parts. The first is introductory and background meant for students who are not familiar with vegetables as food crops.

I Introduction.- 1 Vegetables and the World Food Supply.- World Food Situation.- World Vegetable Production.- Energy Consideration in Crop Production.- International Trade of Vegetables.- 2 Origin and Evolution of Vegetables.- Man Before Agriculture.- World Centers of Origin of Some Vegetables According to Vavilov.- 3 Vegetable Classifications.- Importance of Classification.- Basis for Classification.- Types of Classification of Vegetables.- Classification According to Season Grown.- Classification of Vegetables Based on Use, Botany, or a Combination of Both.- Classification by Edible Part.- Classification of Vegetables According to Salt Tolerance.- Classification of Vegetables According to Tolerance to Soil Acidity.- Classification by Root Depth into Soil.- Classification by Habitat.- 4 Importance of Vegetables in Nutrition.- Nutrients in Foods.- Factors Affecting Amounts of Nutrients in Vegetables.- Losses and Stability of Nutrients.- Vegetables as a Source of Nutrients.- Assessment of Nutritive Values of Vegetables and Efficiency of Nutrient Production.- 5 Toxic Substances and Folk Medicinal Uses of Vegetables.- Types of Toxicants in Plants.- Toxicants and Folk Medicinal Uses of Some Vegetables.- II Principles of Growing Vegetables.- 6 Environmental Factors Influencing the Growth of Vegetables.- Climate Factors.- Moisture.- Light.- Winds.- Classification of Climates Useful in Crop Ecology.- Physiographic and Edaphic Factors.- Man’s Role in Affecting the Environment.- 7 Devices and Means of Controlling Climate for Vegetable Production in Adverse Climates and During Off Seasons.- Temperature Control.- Transplanting and Hardening.- Other Regulation of Plant Growth.- III World Vegetables.- 8 Global View of Vegetable Usage.- Sources of Vegetables Used for Food.- Starchy Roots, Tubers, and Fruits.- Succulent Roots, Bulbs, Tops, and Fruits.- A Starchy Roots, Tubers and Fruits.- 9 White or Irish Potato.- Text.- 10 Sweet Potato.- Text.- 11 Cassava (Manioc).- Text.- 12 Yam.- Text.- 13 Edible Aroids: Taro, Yautia, and Others.- Taro and Yautia.- Minor Aroids.- 14 Other Starchy Underground Vegetables.- Edible Canna.- Arrowroot or Bamboo Tuber.- Leren.- Arracacha.- Oca.- Ulluca.- Anu.- Jerusalem Artichoke.- Jicama or Yam Bean.- Potato Bean.- Kudzu.- Chinese Artichoke.- 15 Sweet Corn.- Text.- 16 Plantain (Starchy Banana) and Breadfruit.- Plantain.- Breadfruit.- B Succulent Roots, Bulbs, Tops, and Fruits.- 17 Alliums: Onion, Garlic, and Others.- Onion: Allium cepa.- Garlic: Allium sativum.- Leek: Allium ampeloprasum, Porrum Group (A. porrum).- Kurrat: Allium ampeloprasum, Kurrat Group.- Greathead Garlic or Elephant Garlic: Allium ampeloprasum, Ampeloprasum Group.- Shallot: Allium cepa, Aggregatum Group.- Multiplier Onion or Potato Onion: Allium cepa, Aggregatum Group.- Ever-Ready Onion: Allium cepa, Aggregatum Group.- Egyptian Onion, Tree Onion, or Topset Onion: Allium cepa, Proliferum Group (also A. cepa var. viviparum).- Pearl Onion: Allium ampeloprasum, Ampeloprasum Group.- Japanese Bunching Onion (Negi) or Welsh Onion: Allium fistulosum.- Chives: Allium schoenoprasum.- Rakkyo, Chia-Tou: Allium chinenese (A. Bakerii).- Chinese Chive, Kau Tsoi, Nira: Allium tuberosum.- Allium Flavor and Lachrymator.- 18 Composites.- Lettuce: Lactuca sativa.- Endive, Escarole: Cichorum endiva.- Globe Artichoke: Cynara Scolymas; and Cardoon or Cardoni: Cynara Cardunculus.- Salsify, Vegetable Oyster, Oyster Plant: Tragopogon porrifolius.- Garland Chrysanthemum, Shungiku (Japanese), Kor Tongho (Chinese): Chrysanthemum coronarium.- Edible Burdock, Gobo: Arcticum lappa.- Butter Bur, Fuki (Japanese), Feng Tou Tsai (Chinese): Petasites japonica.- 19 Crucifers.- Cole Crops: Brassica oleracea.- Turnip, Chinese Cabbages, Mustard: Brassica campestris.- Winter Radish, Lobok, Daikon: Raphanus sativus (Longipinnatus Group).- Rocket Salad, Roquette, Gargeer, Roka: Eruca sativa.- Watercress: Rorippa nasturtium-aquaticum.- Horseradish: Armoracia rusticana.- Sea Kale: Crambe maritima.- Maca: Lepidium meyenii.- Garden Cress, Pepper Grass: Lepidium sativum.- 20 Umbellifers: Carrot, Celery, and Condiment Herbs.- Carrot: Daucus carota.- Celery: Apium graveolens.- Parsnip: Pastinaca sativa.- Parsley and Turnip-Rooted Parsley: Petroselinum crispum (Petroselinum hortense).- Japanese Honewort, Mitsuba: Cryptotaenia japonica.- Water Dropwort, Water Celery, Seri: Oenanthe javanica (Oenanthe stolonifera).- 21 Vegetable Legumes.- Legumes.- Peas: Pisum sativum.- Snap or String Bean, French Bean, Frijoles: Phaseolus vulgaris.- Lima Beans, Butter Beans, Sieva Bean: Phaseolus lunatus (P. limensis).- Soybean, Soya: Glycine max.- Peanut, Ground Nut, Goober, Monkey Nut: Arachis hypogaea.- Pigeon Pea, Red Gram, Congo Pea: Cajanus cojan (C. indicus).- Sword Bean: Canavalia gladiata; and Jack Bean: Canavalia ensiformis.- Chick Pea, Garbanzo Bean, Indian or Bengal Gram: Cicer arietinum.- Cluster Bean, Guar: Cyamposis tetragonobus (C. psoralioides).- Hyacinth Bean, Lablab Bean, Indian and Egyptian Bean: Lablab niger (Lablab vulgaris, Dolichos lablab).- Chickling Pea, Grass Pea: Lathyrus sativus.- Lentil: Lens esculenta (Lens culinarus) (Ervumlens).- Egyptian Lupine: Lupinus termis.- Mat or Moth Bean: Phaseolus acnitifolius.- Adzuki Bean, Azuki: Phaseolus angularis.- Mung Bean, Green or Golden Gram: Phaseolus aureus (Vigna aureus).- Rice Bean, Red Bean: Phaseolus calcaratus.- Scarlet Runner Bean: Phaseolus coccineus (P. multiflorus).- Black Gram, Urid: Phaseolus mungo (Vigna mungo).- Winged Bean, Goa Bean, Four-Angled Bean: Psophocarpus tetragonolobus.- Fenugreek, Fenugrec, Metha (India): Trigonella foenum-graceum).- Fava Bean, Broad Bean, Horse Bean, Windsor Bean: Vicia faba (Faba vulgaris).- Yardlong Bean, Cowpeas: Vigna spp..- Bambara Ground Nut, Madagascar Peanut: Voandzeia subterranea.- 22 Solanaceous Fruits: Tomato, Eggplant, Peppers, and Others.- Tomato, Tomate: Lycopersicon esculentum (Lycopersicon lycopersicum); and Currant Tomato: Lycopersicon pimpinel-lifolium.- Eggplant, Aubergine, Guinea Squash, Brinjal, Berenjena: Solanum melongena.- Pepper, Pimenton, Chile, Aji: Capsicum annuum.- African Eggplant: Solanum macrocarpon.- Pepino, Pepino Dulce, Melon Pear: Solanum muricatum.- Naranjillo, Lulo: Solanum quitoense.- Garden Huckleberry: Solanum nigrum.- Jilo: Solanum gilo.- Tomatillo, Tomate de Cascarna: Physalis ixocarpa.- Ground Cherry, Husk Tomato: Physalis purinosa.- Cape-Gooseberry, Uchuba: Physalis peruviana.- Tree Tomato, Tamarillo: Cyphomandra betacea.- 23 Cucurbits.- Cucurbits.- Cucumber: Cucumis sativus.- Gherkins (West Indian), Bur Gherkin: Cucumis anguria.- Muskmelons, Cantaloupe, Honeydew: Cucumis melo.- Oriental Pickling Melon, Uri (Japan), Yueh Kua (China): Cucumis melo var. conomon.- Watermelon, Sandia (Spanish): Citrullus vulgaris (Citrullus lanatus).- Squashes and Pumpkins: Curcurbita spp..- Mature Fruits: Wax, White, or Ash Gourd, Chinese Winter Melon, Ton Kwa: and Immature Fruits: Chinese Squash, Mo Kwa: Benincasa hispida.- Bottle Gourd, White-Flowered Gourd, Calabash Gourd, Mo Kwa: Lagenaria siceraria.- Chayote, Vegetable Pear, Mirliton, Chocho, Chayotl: Sechium edule.- Balsam Pear, Bittermelon or Gourd, Bitter Cucumber, Fu Kwa: Momordica charantia.- Smooth Loofah, Dishcloth Gourd, Sponge Gourd, Hechima: Luffa cylindrica and Chinese Okra, Angled Loofah: Luffa acutangula.- Snake Gourd: Trichosanthes anguida (T. cucumerina).- Caihua, Achoccha, Korila, Wild Cucumber: Cyclanthera pedata.- 24 Chenopods.- Spinach: Spinacia oleracea.- Table Beets: Beta vulgaris.- Swiss Chard, Chard, Spinach Beets or Sea Kale Beets: (Beta vulgaris) (Cicla Group).- Orache(e), Mountain Spinach, French Spinach, Sea Purslane: Atriplex hortensis.- 25 Other Succulent Vegetables.- Asparagus: Asparagus officinalis.- Bamboo Shoot: Phyllostachys, Denrocalamus, Bambusa and SasaGenera.- Ginger: Zingiber officinale.- Matai, Water Chestnut: Eleochoris dulcis (E. tuberosa).- Lotus, East Indian Lotus, Sacred Lotus: Nelumbo nucifera (Nelumbrium nelumbo).- Edible Amaranth, Amaranth, Chinese Spinach, Tampalo: Amaranthus tricolor (A. gangeticus and A. oleraceus).- Jew’s Mallow, Jute Mallow, Tossa Jute, Molokhia: Corchorus olitorius.- Malabar Spinach, Malabar Nightshade, India Spinach, Ceylon Spinach: Basella alba IB. rubra and B. cordifolia).- New Zealand Spinach: Tetragonia expansa (T. tetragonioides).- Okra, Gumbo, Lady’s Finger, Quiabo, Bhindi: Hibiscus esculentus (Abelmoschus esculentus) Purslane, Garden Purslane: Portulaca oleracea.- Water Spinach, Water Convulvulus, Swamp Cabbage, Kang Kong (Southeast Asia), Ong Tsoi (Chinese): Ipomoea aquatica (I. reptans).- Mushrooms: Agaricus bisporus (Psalliota campestris, Agaricus campestris).- Straw Mushroom, Padi Straw Mushroom, Chinese Mushroom: Volvariella volvacea (Volvariella esculenta).- Shiitake, Black Mushroom, Forest Mushroom: Lentinus edodes (Cortinellus Berkeleyanus).