Course Content
Unit 1:
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Unit Objective
Unit Introduction
1.1. Importance of Vegetable Crops
1.1.1. Food uses
1.1.2. Medicinal uses
Unit 2
Unit 2 Summary
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Unit 2 Lesson 1
Unit 2 Lesson 2
Unit 2 Lesson 3
Vegetable Crops Production and Management

1.1.2. Medicinal uses

Per capita consumption of vegetables in developed counties tends to be higher than in developing countries, possibly because they have a better appreciation of the nutritive value of the crops. They are rich sources of essential minerals and vitamins. They generally product more nutrients per unit land area than staples such as rice table 1.1.

Table 1. Amount of nutrients per hectare per crop.
Table 1. Amount of nutrients per hectare per crop.

There is little chance of malnutrition to occur where enough vegetables are eaten. Malnutrition reduces the working capacity of farmers and their families, in sever cases, serious physical and mental retardation or even death may occur. As a result of reduced working capacity, incomes may decrease and poverty may increase. The relationship between productivity and nutrition is a cycle that continuously gets worse over time.

  1. Vitamin source: Vegetables are excellent source of vitamin A, C, E & B complex which includes vitamins B1, B2 B6, B12 and Niacin.
  2. Fiber or as sources of roughage: Vegetables are very important, especially in developed countries where a low fiber diet is consumed. It is the component of vegetables that assists moving food through the alimentary canal by aiding the muscular action of the intestines, thus preventing constipation. It also helps satisfy the appetite.
  3. Vegetables are base formers: All vegetables except corn leave alkaline reaction in our body and are important in neutralizing the acid substances produced in during the course of digestion of meat, cheese and other fatty foods. Green vegetable increase alkaline in the tissue of the body in order to be the safe side by neutralizing the acid substance produced in the body.
  4. Vegetables as a source of Energy: Potatoes, sweet potatoes, peas and beans are rich in carbohydrates and thus are capable of providing energy. Energy contents are high relative to other food crops and range from 76 (potato) to 124 K cal per 100 g of edible food (cassava). It is thought that 85 g of leafy and 57g of non-leafy vegetables should be consumed per person per day. In other words 142g of vegetables are needed every day.
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