IMPORTANCE OF 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.

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.

As Food:

              Food production is increasing. If 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.