Olericulture is one of the branches of Horticulture that deals with the
vegetables. The word olericulture is derived from the Latin word Oleris
which means pot herb and the English word culture which means cultivation.
Thus olericulture means cultivation of pot herbs. However, in the present
days, it is bradly used to indicate the cultivation of vegetables. The term
vegetable gardening is more popular to signify olericulture in the present
context.
Vegetable: The term vegetable is applied to the edible herbaceous plant or
plant parts thereof, which are consumed generally in the unripe stage after cooking.
Importance of vegetables in human nutrition:
The balanced diet contain adequate energy source, nutrients and vitamins,
mineras, carbohydrates, fats, protein etc.
Vegetable are the reliable source for many dietary factors.
As vegetable contain many of the dietary factors like vitamins, minerals and
amino acids they are considered as protective supplementary food.
They produce taste, increase appetite and produce fair amount of fibres.
They maintain good health and protect against degenerative diseases. They
can neutralise the acids produced during digestion of proteins and fats.
Nutrients which are present in vegetables vary from crop to crop.
Peas and beans are enriched with proteins.
Root crops like Tapioca, Sweet potato and potato are well known for
carbohydrates, calcium K, Fe are the important minerals which are lacking in
cereals and these are available in abundant quantities in the vegetables like
peas, beans, spinach and bendi.
Amaranth, cabbage, beans contain large quantity of cellulose which aid in
digestion. All the leaf and fruit vegetables possess the required quantities of vitamins
4
S.No Dietary
factors
source vegetables
1 Calories sweet potato, tapioca, yam, colacasia corms, potato,
Brussels
Sprouts, onion and garlic, immature seeds of broad
bean and peas Phaseolus lunatus (Lima bean), Pussia
fada (Broad bean).
2 Proteins peas, double bean, winged bean (Psochocarpus
tetragonolobus),
Garlic, Brussels sprouts, cowpea, lema bean seeds,
amaranthus
Leaves, drumstick leaves and menthe.
3 Vitamin A
(Beta
carotene)
Carrot, spinach, turnip green, palak, mustard green,
amaranth, coriander, colacasia leaves, sweet potato,
pumpkin, tomato
4 Vitamin B
complex
Peas, broad bean, lema bean, garlic, asparagus,
colacasia and Tomato.
5 Vitamin C Turnip green, green chillies, Brussels sprouts, mustard
green,
Amaranth, coriander, drumstick leaves, cauliflower,
knoll khol Spinach, cabbage, bitter gourd and reddish
leaves.
6 Calcium curry leaves, amaranth leaves, drumstick leaves,
menthi, turnip,
Mustard green, coriander and palak.
7 Iron drum stick leaves and fruits, amaranth, menthi, mint,
coriander,
Spinach, palak and mustard green. Spinach, lettuce,
cabbage
8 Roughages Amaranth and root vegetables.
9 Vegetable
milk
Pea pods and cabbage leaves
vegetables. The word olericulture is derived from the Latin word Oleris
which means pot herb and the English word culture which means cultivation.
Thus olericulture means cultivation of pot herbs. However, in the present
days, it is bradly used to indicate the cultivation of vegetables. The term
vegetable gardening is more popular to signify olericulture in the present
context.
Vegetable: The term vegetable is applied to the edible herbaceous plant or
plant parts thereof, which are consumed generally in the unripe stage after cooking.
Importance of vegetables in human nutrition:
The balanced diet contain adequate energy source, nutrients and vitamins,
mineras, carbohydrates, fats, protein etc.
Vegetable are the reliable source for many dietary factors.
As vegetable contain many of the dietary factors like vitamins, minerals and
amino acids they are considered as protective supplementary food.
They produce taste, increase appetite and produce fair amount of fibres.
They maintain good health and protect against degenerative diseases. They
can neutralise the acids produced during digestion of proteins and fats.
Nutrients which are present in vegetables vary from crop to crop.
Peas and beans are enriched with proteins.
Root crops like Tapioca, Sweet potato and potato are well known for
carbohydrates, calcium K, Fe are the important minerals which are lacking in
cereals and these are available in abundant quantities in the vegetables like
peas, beans, spinach and bendi.
Amaranth, cabbage, beans contain large quantity of cellulose which aid in
digestion. All the leaf and fruit vegetables possess the required quantities of vitamins
4
S.No Dietary
factors
source vegetables
1 Calories sweet potato, tapioca, yam, colacasia corms, potato,
Brussels
Sprouts, onion and garlic, immature seeds of broad
bean and peas Phaseolus lunatus (Lima bean), Pussia
fada (Broad bean).
2 Proteins peas, double bean, winged bean (Psochocarpus
tetragonolobus),
Garlic, Brussels sprouts, cowpea, lema bean seeds,
amaranthus
Leaves, drumstick leaves and menthe.
3 Vitamin A
(Beta
carotene)
Carrot, spinach, turnip green, palak, mustard green,
amaranth, coriander, colacasia leaves, sweet potato,
pumpkin, tomato
4 Vitamin B
complex
Peas, broad bean, lema bean, garlic, asparagus,
colacasia and Tomato.
5 Vitamin C Turnip green, green chillies, Brussels sprouts, mustard
green,
Amaranth, coriander, drumstick leaves, cauliflower,
knoll khol Spinach, cabbage, bitter gourd and reddish
leaves.
6 Calcium curry leaves, amaranth leaves, drumstick leaves,
menthi, turnip,
Mustard green, coriander and palak.
7 Iron drum stick leaves and fruits, amaranth, menthi, mint,
coriander,
Spinach, palak and mustard green. Spinach, lettuce,
cabbage
8 Roughages Amaranth and root vegetables.
9 Vegetable
milk
Pea pods and cabbage leaves
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