"Vegetables: Importance of Quality Vegetables to Human Health" ed. by Md Asaduzzaman, Toshiki Asao

This volume provides useful and interesting information on the nutritional qualities of different vegetables and their roles in disease prevention. Quality vegetable production through hydroponic cultivation techniques is also included. This book mainly focuses on the nutritional quality of vegetables and disease prevention, their production methods, preparation, and cooking methods, making it a complete and useful resource to readers.

The first few chapters discuss the importance of quality vegetables to human diet and health, and noncommunicable disease prevention. Nutritional qualities and bioactive compounds in freshly grown vegetables through hydroponics and soilless cultures are discussed in the middle part of the book. The final chapter describes methods of sea vegetable utilization in food formulation.

Contents
1. Quality Vegetable Production and Human Health Benefits
2. Role of Vegetables in Human Nutrition and Disease Prevention
3. Health Benefits of Fruits and Vegetables: Review from Sub-Saharan Africa
4. Hydroponic Production Systems: Impact on Nutritional Status and Bioactive Compounds of Fresh Vegetables
5. The Influence of Different Substrates on the Growth, Yield and Quality of Slovenian Sweetpotato Cultivars under Greenhouse Conditions
6. Sea Vegetables



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