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World Vegetables

Principles, Production and Nutritive Values

  • Book
  • © 1983

Overview

Authors:
  1. Mas Yamaguchi

    1. Department of Vegetable Crops, University of California at Davis, USA

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Table of contents (25 chapters)

  1. Front Matter

    Pages i-xvi
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  2. Introduction

    1. Front Matter

      Pages 1-1
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    2. Vegetables and the World Food Supply

      • Mas Yamaguchi
      Pages 3-14

    3. Origin and Evolution of Vegetables

      • Mas Yamaguchi
      Pages 15-23

    4. Vegetable Classifications

      • Mas Yamaguchi
      Pages 24-31

    5. Importance of Vegetables in Nutrition

      • Mas Yamaguchi
      Pages 32-47

    6. Toxic Substances and Folk Medicinal Uses of Vegetables

      • Mas Yamaguchi
      Pages 48-60

  4. World Vegetables

    1. Front Matter

      Pages 99-99
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    2. Global View of Vegetable Usage

      • Mas Yamaguchi
      Pages 101-110

    3. Starchy Roots, Tubers and Fruits

      1. White or Irish Potato
        • Mas Yamaguchi
        Pages 111-122
      2. Sweet Potato
        • Mas Yamaguchi
        Pages 123-131
      3. Cassava (Manioc)
        • Mas Yamaguchi
        Pages 132-138
      4. Yam
        • Mas Yamaguchi
        Pages 139-147
      5. Edible Aroids: Taro, Yautia, and Others
        • Mas Yamaguchi
        Pages 148-157
      6. Other Starchy Underground Vegetables
        • Mas Yamaguchi
        Pages 158-166
      7. Sweet Corn
        • Mas Yamaguchi
        Pages 167-175
      8. Plantain (Starchy Banana) and Breadfruit
        • Mas Yamaguchi
        Pages 176-183
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Keywords

About this book

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.

Authors and Affiliations

  • Department of Vegetable Crops, University of California at Davis, USA

    Mas Yamaguchi

Bibliographic Information

  • Book Title: World Vegetables

  • Book Subtitle: Principles, Production and Nutritive Values

  • Authors: Mas Yamaguchi

  • DOI: https://doi.org/10.1007/978-94-011-7907-2

  • Publisher: Springer Dordrecht

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Science+Business Media Dordrecht 1983

  • Softcover ISBN: 978-94-011-7909-6Published: 29 May 2012

  • eBook ISBN: 978-94-011-7907-2Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: XVI, 416

  • Number of Illustrations: 95 b/w illustrations

  • Topics: Science, Humanities and Social Sciences, multidisciplinary

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