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- W4241617943 abstract "Publisher SummaryVegetables denote plant foods eaten as side dishes or used in the preparation of any part of the meal except dessert. These tend to be less sweet than foods considered fruits. These are the primary source of sustenance for early humans; vegetables came under cultivation later than the grains and legumes. Less protein and carbohydrate dense than the grains and legumes, vegetables have always served more as accompaniments or accessory ingredients than as staples. Some fragrant, highly flavored vegetables, such as scallions, garlic, ginger, parsley, basil, oregano, fenugreek, and dill, are really used as herbs and spices in sparing amounts as flavorings for other foods. Vegetables contribute significant amounts of vitamins, minerals, soluble and insoluble fiber, and other phytonutrients to our diets. This chapter describes the origin and nutrient content of many vegetables." @default.
- W4241617943 created "2022-05-12" @default.
- W4241617943 date "2002-01-01" @default.
- W4241617943 modified "2023-10-16" @default.
- W4241617943 title "Vegetables" @default.
- W4241617943 doi "https://doi.org/10.1016/b978-012219803-8/50011-9" @default.
- W4241617943 hasPublicationYear "2002" @default.
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