Vegetables for Nutrition and Entrepreneurship

Preface
Contents
About the Editors
1: Nutritional Enhancement of Vegetable Crops (With Major Emphasis on Broccoli: A New Cole Crop in India)
	1.1 Introduction
	1.2 Dietary Nutrients and Health Attributes of Vegetables
	1.3 Major Nutrients in Vegetable Crops
	1.4 Nutraceuticals from Vegetables
		1.4.1 Global Scenario of Nutraceuticals
		1.4.2 Nutraceuticals/Bioactive Compounds and Their Functions
			1.4.2.1 Phyto-Oestrogens and Phytosterols
			1.4.2.2 Tocotrienols
			1.4.2.3 Organosulphur Compounds
			1.4.2.4 Glucosinolates
	1.5 Nondigestible Carbohydrates: Dietary Fibre and Prebiotics
	1.6 Vitamin C and Vitamin E
		1.6.1 Vegetables Rich in Nutraceuticals/Bioactive Compounds
		1.6.2 Vegetable Breeding for Quality Traits and Nutraceuticals
			1.6.2.1 Requirements for Development of Biofortified Varieties
			1.6.2.2 Approaches in Breeding for Quality Attributes in Vegetables
	1.7 Phytochemical-Rich Varieties
		1.7.1 Pre-breeding for Nutrient-Rich Genetic Stocks
		1.7.2 Biofortification of Broccoli for Health Beneficial Glucosinolates
	1.8 Antinutrients in Vegetable Crops
	1.9 Bioavailability Studies on Biofortified Vegetables
	1.10 Conclusion
	References
2: New Systems of Vegetable Production: Protected Cultivation, Hydroponics, Aeroponics, Vertical, Organic, Microgreens
	2.1 Plastic Mulches
	2.2 Plastic Tunnels
	2.3 Naturally Ventilated Polyhouse (NVPH)
		2.3.1 Net Houses
		2.3.2 Rain Shelters
		2.3.3 Climate-Controlled Greenhouse
	2.4 New Systems of Vegetable Production
		2.4.1 Retractable-Roof Greenhouse
		2.4.2 Soil-Free Cultivation: Nurseries and Crops
			2.4.2.1 Hydroponics
				Solid Inert Medium
				Water Medium Culture
				Advantages of Hydroponics
				Disadvantages of Hydroponics
			2.4.2.2 Aeroponics
				Advantages
				Disadvantages
		2.4.3 Aquaponics
			2.4.3.1 Use of Nanotechnology
		2.4.4 Container Farming
		2.4.5 Vertical Farming (VF): Food Factories
			2.4.5.1 Features of Vertical Farming
			2.4.5.2 Advantages of Vertical Farming (VF)
			2.4.5.3 Limitations of Vertical Farming
		2.4.6 Precision Vegetable Production
		2.4.7 Smart Technologies in Vegetable Production
		2.4.8 Microgreens
			2.4.8.1 Crops for Microgreen Production
			2.4.8.2 Production of Microgreens
		2.4.9 Vegetables and Photovoltaic
		2.4.10 Open Rooftop Greenhouse Cultivation
		2.4.11 Vegetable Grafting
			2.4.11.1 Problems Associated with Grafting
		2.4.12 Organic Farming/Natural Farming
	2.5 Summary
	References
3: Bioactive Nutrients in Vegetables for Human Nutrition and Health
	3.1 Introduction
	3.2 Major Phytochemicals in Vegetables
		3.2.1 Carotenoids
		3.2.2 Xanthophylls
		3.2.3 Flavonoids
		3.2.4 Glucosinolates
		3.2.5 Isothiocyanates
		3.2.6 Folic Acid (Vitamin B9)
	3.3 Associations Between the Intake of Vegetables and the Risk of Several Chronic Diseases
		3.3.1 Vegetables and Obesity
		3.3.2 Vegetables and Type 2 Diabetes Mellitus
		3.3.3 Vegetables and Hypertension
		3.3.4 Vegetables and Coronary Heart Disease (CHD)
		3.3.5 Vegetables and Cancer
	References
4: Nutritive Vegetable Crop Germplasm for Future Food Security
	4.1 Introduction
	4.2 National Scenario
	4.3 Vegetable Genetic Resources: Diversity Distribution in India
	4.4 Collection of Vegetable Germplasm
	4.5 Nutritive Primary and Secondary Introductions in Some Vegetable Crops
	4.6 Conservation of Vegetable Germplasm at National Gene Bank
	4.7 Few Nutritive Trait-Specific Vegetables Conserved at NGB
	4.8 Registered Germplasm of Vegetable Crops Conserved in National Gene Bank
	References
5: Nutritive Vegetable Production and Protection with the Use of Vrikshayurveda-based Herbal Kunapajala
	5.1 Introduction
	5.2 Liquid Biofertilizers for Organic Farming
	5.3 Kunapajala: The World´s First Fermented Liquid Fertilizer
	5.4 Herbal Kunapajala: A Multipurpose Bioformulation
	5.5 Preparation of Herbal Kunapajala
	5.6 Importance of Herbal Kunapajala in Organic Farming
	5.7 Using Herbal Kunapajala in Vegetable Crops
	5.8 Usefulness of Kunapajala in Different Vegetable Crops
	5.9 Nutritive Value of Organic Vegetables
	5.10 Herbal Kunapajala and Nutritive Value of Tomato Fruits
	5.11 Conclusion
	References
6: Microgreens from Vegetables: More Nutrition for Better Health
	6.1 Why Microgreens?
	6.2 Selection of Crops for Microgreen Production
	6.3 Production Techniques
	6.4 Harvesting
	References
7: On-Farm Organic Inputs Generation for Quality Vegetable Production
	7.1 Introduction
	7.2 Crop Waste Management
	7.3 On-Farm Production of Organic Inputs
		7.3.1 Compost
		7.3.2 Biodynamic Compost
		7.3.3 Vermi Compost
		7.3.4 NADEP Compost
		7.3.5 Microbe-Mediated Compost
		7.3.6 Bio-Enhancers
		7.3.7 Characteristics of Bio-Enhancers
			7.3.7.1 Cow Dung
			7.3.7.2 Cow Urine
			7.3.7.3 Cow Horn Manure (BD-500)
			7.3.7.4 BD-501
			7.3.7.5 Cow Pat Pit (CPP)
		7.3.8 Biodynamic Liquid Manure/Pesticide
	7.4 Panchagavya
		7.4.1 Jeevamrita
		7.4.2 Beejamrita
	7.5 Amritpani
	7.6 Vermiwash
	7.7 Entrepreneurship Development with Bio-Enhancers
	7.8 Antimicrobial Property of Microbes Isolated from Bio-Enhancers
	7.9 Kitchen Waste Management
		7.9.1 Reduction in Municipal Solid Wastes, Improving Happiness and Organic Food Security at Rooftop
		7.9.2 Viable Solutions
			7.9.2.1 Precautions
		7.9.3 Rooftop/Terrace Gardening
			7.9.3.1 Precautions
		7.9.4 Advantage of Rooftop/Terrace Gardening
	7.10 Conclusion
	References
8: Bitter Gourd for Human Health, Nutrition, and Value Addition
	8.1 Introduction
	8.2 Bitter Gourd Plant
		8.2.1 Medicinal Uses of Bitter Gourd
		8.2.2 Nutritional Importance
		8.2.3 Bioactive Compounds in Bitter Gourd for Human Health
		8.2.4 Health Benefits of Bitter Gourd
		8.2.5 Mode of Action of Bitter Gourd and Its Extract Against Diabetes, Inflammation, and Cancer
		8.2.6 Value-Added Products from Bitter Gourd
	8.3 Conclusion
	8.4 Future Directions
	References
9: Nutrition in Potato and Its Food Products
	9.1 Introduction
	9.2 Nutritional Value of Potato
		9.2.1 Energy Value and Carbohydrates
		9.2.2 Protein and Amino Acids
		9.2.3 Fat Content
		9.2.4 Potato Vitamins
		9.2.5 Minerals
		9.2.6 Dietary Fiber
		9.2.7 Antioxidants
		9.2.8 Novel Health-Promoting Compounds
	9.3 Antinutrients: Glycoalkaloids, Acrylamide, and Phytate
	9.4 Nutritional Value of Potato Products
		9.4.1 Nutritional Value of Most Popular Processed Potato Products
			9.4.1.1 Nutritional Value of Potato Chips
			9.4.1.2 Nutritional Value of French Fries
			9.4.1.3 Nutritional Value of Sticks and Shreds
		9.4.2 Nutritional Value of Frozen Potato Products
			9.4.2.1 Nutritional Value of Unsalted Frozen French-Fried Potatoes
			9.4.2.2 Nutritional Value of Frozen Potato Wedges
			9.4.2.3 Nutritional Value of Frozen Potato Puffs
			9.4.2.4 Nutritional Value of Hash Brown Potatoes
			9.4.2.5 Nutritional Value of Whole, Boiled Potatoes
	9.5 Conclusion
	References
10: Antioxidants and Health Benefits of Brinjal
	10.1 Hunger and Malnutrition
	10.2 Nutrients and Phyto-Chemicals
	10.3 Tapping the Economic and Nutritional Power of Vegetables
	10.4 The Crop
	10.5 Use
	10.6 Origin and Taxonomy
	10.7 Nutrient Content of Brinjal
	10.8 Health Benefits of Brinjal
	10.9 Pharmacological Worth of Brinjal
	10.10 Conclusion
	References
11: Home Gardening: The Way Forward to Be Safe and Healthy
	11.1 Introduction
	11.2 Characteristics of Home Gardens
	11.3 Types of Gardens
		11.3.1 Designs of Home Gardens
			11.3.1.1 Shape of the Garden Plot
			11.3.1.2 Climate: How Where You Live Affects What You Grow
			11.3.1.3 Planning the Home Garden: Cropping Systems and Role of Vegetables
			11.3.1.4 Role of Nutrients from Home Garden
			11.3.1.5 Implementing Home Garden Design
			11.3.1.6 Factors to Consider in Selection of a Garden Site
			11.3.1.7 Climate and Home Gardening
		11.3.2 Hanging/Vertical Gardens
			11.3.2.1 Support Structure for Vertical Gardens
			11.3.2.2 Setting Up a Vertical Vegetable Garden
			11.3.2.3 Low-Tech Version Vertical Gardens
		11.3.3 Container/Terrace Gardens
			11.3.3.1 What to Grow
			11.3.3.2 Choosing a Proper Container
			11.3.3.3 Soil Mix/Growing Medium
			11.3.3.4 Vegetables for Containers
		11.3.4 Window-Box Garden
			11.3.4.1 Advantages of Container Gardening
		11.3.5 Hydroponics
			11.3.5.1 Setting Up a Hydroponic System
			11.3.5.2 Setting Up a Hydroponic System
			11.3.5.3 Basic Requirement for a Successful Hydroponic System
			11.3.5.4 Advantages of Hydroponic System
			11.3.5.5 Problems with Hydroponic
		11.3.6 Urban Gardens
		11.3.7 Rooftop Garden/Rooftop Gardening
			11.3.7.1 Home Gardening Is a Great Physical Activity
			11.3.7.2 Advantages of Having a Home Garden
12: Andaman´s Indigenous and Exotic Vegetables for Nutrition and Entrepreneurship
	12.1 Introduction
		12.1.1 Andaman and Nicobar Islands
		12.1.2 Land Distribution Pattern in Andamans
		12.1.3 Constraints in Growing Commercial Vegetables
	12.2 Defining Indigenous Vegetables
	12.3 Diversity of Indigenous Vegetables in Andamans
	12.4 Potential Uses of Indigenous Vegetables in Nutrition and Entrepreneurship in Islands
		12.4.1 Indigenous Vegetables Can Reduce Drain of Island Economy
		12.4.2 Indigenous Vegetables Are Fitting to Nutritional Security Schemes
		12.4.3 Indigenous Vegetables Are for Immediate Use to Mitigate Climate Change
		12.4.4 Indigenous Vegetables Are Suitable Option to Utilize Degraded Land and Water Resources
		12.4.5 Indigenous Vegetables Can Develop Local Seed Sector
		12.4.6 Indigenous Vegetables Are Best Option for `Organic Andaman´ Mission
		12.4.7 Indigenous Vegetables Best Candidates for Enriching Home Gardens and Community Gardens
		12.4.8 Indigenous Vegetable-Based Processing, Value-Added Food Items and Bioprospecting
		12.4.9 Indigenous Vegetables Can Serve as a Tool for Empowering Rural Women
	12.5 Technological Options for Island Vegetable Sector
		12.5.1 Suitable Varieties of Vegetables for Increasing Vegetable Productivity in Island Condition
		12.5.2 Improved Genotypes of Indigenous Vegetables
		12.5.3 Protected Cultivation Technology for Vegetable Crops
		12.5.4 Production of Seedlings and Planting Materials
		12.5.5 Land Manipulation Technologies for Vegetable Production
		12.5.6 Intercropping in Coconut and Areca Nut Gardens
	12.6 Reducing the Cost of Production of Vegetables
	12.7 Tapping the Potential of Perennial Vegetables in the Islands
	12.8 Strengthening `On-Site´ Production System
	12.9 Indigenous Vegetables for Livelihood and Entrepreneurship
	12.10 Conclusion
	References
13: Off-Season Vegetable Growing for Nutrition and Entrepreneurship
	13.1 Introduction
	13.2 Off-Season Vegetable Cultivation
	13.3 Types of Off-Season Vegetable Cultivation
	13.4 North-Western Himalayan Region of India as Natural Glass House for Off-Season Vegetable Cultivation and Crop Diversificat...
	13.5 Climate of Hills: A Boon for Better Quality and Nutritious Vegetables
	13.6 Himachal Pradesh: Hub of Off-Season Vegetable Cultivation
	13.7 Off-Season Vegetable Cultivation as Self-Employment for Rural Youths
	13.8 Off-Season Vegetables for Human Nutrition
	13.9 Challenges
	13.10 Future Prospects
	13.11 Conclusions
	References
14: Capsicums for Nutrition and Entrepreneurship
	14.1 Introduction
	14.2 Genetic Diversity
	14.3 Capsicums for Nutrition
		14.3.1 Capsicums Rich in Medicinal Value
		14.3.2 Health Benefits of Red Chilli in Ayurveda
		14.3.3 Worldwide Demand for Peppers Is Rising Due to Its Wide Application of Bioactive Compounds in Food and Pharmaceutical In...
			14.3.3.1 Capsaicinoids
			14.3.3.2 Capsinoids
			14.3.3.3 Carotenoids
			14.3.3.4 Oleoresins
		14.3.4 Chilli Is Rich in Other Bioactive Compounds
		14.3.5 Metabolite Biodiversity in Pepper
	14.4 Capsicums for Entrepreneurship
		14.4.1 Capsicums in Farming Business
		14.4.2 Capsicums in Seed Business
		14.4.3 Capsicums in Seedling Business
			14.4.3.1 Solarization of Nursery Bed
			14.4.3.2 Advantages of Protray Seedling Production
			14.4.3.3 Protected Structures
		14.4.4 Capsicums in Export Business
		14.4.5 Capsicums in Food Industry
		14.4.6 Capsicums in Pharmaceutical Industry
		14.4.7 Capsicums in Defence
		14.4.8 Capsicums for Solar Cells
	References
15: Genetic Resources of Vegetable Crops: A Potential Source of Nutrition and Entrepreneurship in North-Eastern Region of India
	15.1 Introduction
		15.1.1 Legume Vegetables
		15.1.2 Solanaceous Crops
		15.1.3 Cole Crops (Brassica oleracea)
		15.1.4 Cucurbits
		15.1.5 Okra
		15.1.6 Leafy Vegetables
		15.1.7 Aromatic Plants
	15.2 Perennial Fruits
	15.3 Biodiversity of Mushrooms
	15.4 Conclusion
	References
16: Moringa for Nutrition and Entrepreneurship
	16.1 Introduction
	16.2 Nutritional Value of Moringa
	16.3 Chemical Constituents
	16.4 Health Benefits of Moringa
	16.5 Moringa Production in India
	16.6 Moringa for Entrepreneurship
	16.7 Value Addition in Moringa
	16.8 Moringa Leaf Powder
	16.9 Moringa Leaf Tablets and Moringa Capsules
	16.10 Moringa Oil
		16.10.1 Moringa-Flavoured Tea
		16.10.2 Energy Bars
		16.10.3 Moringa Wonder Mix
		16.10.4 Moringa Gum Powder
		16.10.5 Moringa Instant Soups and Moringa Instant Shakes
		16.10.6 Moringa Honey
		16.10.7 Moringa Dry Flowers
		16.10.8 Moringa Bio-Booster
		16.10.9 Moringa Seed Cake
	16.11 Major Export Products from Moringa
	16.12 Moringa Leaf Powder
	16.13 India Dominates the Current Global Market and Meets More Than 80% of Global Demand
	16.14 Moringa Oil
	16.15 Market Opportunity
	16.16 Market Potential in Moringa
		16.16.1 China and Kenya
		16.16.2 The Philippines
	References
17: Mushrooms for Nutrition and Entrepreneurship
	17.1 Introduction
		17.1.1 Global Population vs. Quality Food, Health, and Environment
	17.2 Nutritional Composition
		17.2.1 Proteins
		17.2.2 Fats
		17.2.3 Carbohydrates and Fibre
		17.2.4 Vitamins
		17.2.5 Minerals
		17.2.6 Flavour, Taste Compounds, Pigments, Phenolics and Others
	17.3 Nutritional Benefits
		17.3.1 The Only Vegetable with Vitamin D
		17.3.2 Mushrooms as Replacement of Meat and for Weight Control
		17.3.3 Mushrooms and Umami
		17.3.4 Mushrooms Help in Hypertension/Heart
		17.3.5 Mushrooms Enhance Immunity
		17.3.6 Mushrooms Regulate Digestive System
		17.3.7 Mushrooms Are Gluten Free
		17.3.8 Mushroom: Delight of Diabetics
		17.3.9 Mushrooms as Antioxidants
		17.3.10 Mushrooms as Cosmeceuticals
	17.4 Mushrooms as Dietary Supplements
	17.5 Mushrooms as Medicine
	17.6 Mushrooms for Entrepreneurship
	References
18: Aquatic Vegetables for Nutrition and Entrepreneurship
	18.1 Introduction
	18.2 Water Spinach
		18.2.1 Genetic Resources
		18.2.2 Importance and Uses
		18.2.3 Economics of Water Spinach
		18.2.4 Production
	18.3 Water Chestnut
		18.3.1 Genetic Resources
		18.3.2 Importance and Uses
		18.3.3 Production
		18.3.4 Economics of Water Chestnut Cultivation at Farm Pond
	18.4 Lotus Root
		18.4.1 Genetic Resources
		18.4.2 Importance and Uses
		18.4.3 Production
		18.4.4 Planting Procedure
		18.4.5 Pond vs. Field Cultivation
	18.5 Swamp Taro
		18.5.1 Genetic Resources
		18.5.2 Important and Uses
		18.5.3 Production
	18.6 Makhana
		18.6.1 Genetic Resources
		18.6.2 Importance and Uses of Makhana
		18.6.3 Medicinal Uses of Makhana
		18.6.4 Preparation of Different By-Products of Popped Makhana
		18.6.5 Production
		18.6.6 Economics of Makhana Cultivation Under Shallow-Pond Cultivation System
		18.6.7 Entrepreneurship and Economic Scope of Popped Makhana
		18.6.8 Scope of Entrepreneurship by Growing Aquatic Vegetable
	References
19: Tropical Tuber Crops: Nutrition and Entrepreneurial Opportunities
	19.1 Introduction
	19.2 Cassava (Manihot esculenta Crantz)
	19.3 Sweet Potato (Ipomoea batatas)
	19.4 Yams (Dioscorea sp.)
	19.5 Taro (Colocasia esculenta)
	19.6 Tannia (Xanthosoma sagittifolium)
	19.7 Elephant-Foot Yam (Amorphophallus paeoniifolius)
	19.8 Minor Root Crops
	19.9 Functional and Nutraceutical Qualities
		19.9.1 Sweet Potato
		19.9.2 Yams and Elephant-Foot Yam
		19.9.3 Taro
		19.9.4 Minor Root Crops
	19.10 Anti-nutritional Principles in Root Crops
		19.10.1 Cyanide in Cassava
		19.10.2 Enzyme Inhibitors in Sweet Potato
		19.10.3 Other Root Crops
	19.11 Processing-Related Changes in Quality of Root Crops
		19.11.1 Cassava
		19.11.2 Sweet Potato
		19.11.3 Other Root and Tuber Crops
	19.12 Value-Added Products for Entrepreneurship Development
	19.13 Novel Food Products
		19.13.1 Cassava Porridge and Rava
		19.13.2 Protein- and Fibre-Enriched Functional Foods
		19.13.3 Fried Cassava Chips and Snack Foods
		19.13.4 Vacuum-Fried Chips
		19.13.5 Bakery Products
		19.13.6 Sweet Potato-Based Protein-Enriched Nutri Bars
		19.13.7 Sweet Potato-Based Food Mixes
		19.13.8 Elephant-Food Yam-Based Products
		19.13.9 Function Pasta/Spaghetti
		19.13.10 Rice Analogues
		19.13.11 Extruded Products
		19.13.12 Cassava Starch, Sago and Wafers
		19.13.13 Functional Sago
	19.14 Industrial Products
		19.14.1 Starch-Based Adhesives
		19.14.2 Starch Graft Co-polymers
		19.14.3 Superabsorbent Polymers
		19.14.4 Starch-Based Nanocomposites as Sustained Delivery Matrices for Therapeutic Drugs and Curcumin
		19.14.5 Resistant Starch
		19.14.6 Natural Colourants
		19.14.7 Biodegradable Films and Edible Coating
		19.14.8 Cassava as a Biofuel Crop
		19.14.9 Modified Cassava Starch
	19.15 Cassava Stem-Based Particle Boards
	References
20: Legume Vegetables for Human Nutrition and Entrepreneurship
	20.1 Introduction
	20.2 Importance of Legume Vegetables
		20.2.1 French Bean: Phaseolus vulgaris L. 2n = 2x = 22
		20.2.2 Garden Pea: Pisum sativum L. 2n = 2x = 14
		20.2.3 Dolichos Bean: Lablab purpureus L. 2n = 2x = 20
		20.2.4 Vegetable Cowpea and Yard-Long Bean
		20.2.5 Winged Bean: Psophocarpus tetragonolobus L. 2n = 2x = 18
		20.2.6 Vegetable Soybean (Edamame): Glycine max (L.) Merr. 2n = 2x = 14
		20.2.7 Cluster Bean: Cyamopsis tetragonoloba 2n = 2x = 14
		20.2.8 Broad Bean: Vicia faba L. 2n = 2x = 12
	20.3 Anti-nutritional Factors in Legume Vegetables
	20.4 Role of Vegetable Legumes in Entrepreneurship
		20.4.1 Legume Vegetable Seed Production
	20.5 Seed Village Concept: A Source of Higher Income to Farmers
		20.5.1 Processing in Garden Pea
		20.5.2 Cluster Bean Gum (Guar Gum) Industry
	20.6 Conclusion
	References
21: Underexploited Vegetables of Coastal India for Nutrition and Entrepreneurship
	21.1 Introduction
	21.2 Underexploited Vegetables
	21.3 Underutilized Vegetable Crops: Features
	21.4 Importance of Underutilized Vegetables
	21.5 Diversity in Underutilized Vegetable Crops
	21.6 Nutritional Importance of Underexploited Vegetable Crops
	21.7 Entrepreneurship: A Future Treasure
	21.8 Constraints for the Development of Underutilized Vegetable Crops
	21.9 Strategies for the Development of Underutilized Vegetable Crops
	21.10 Conclusion
22: Root Vegetables for Nutrition and Entrepreneurship
	22.1 Carrot
		22.1.1 Nutritional Composition of Carrots
		22.1.2 Carotenoids in Carrots
		22.1.3 Carrot Anthocyanins in Human Health
		22.1.4 Dietary Fibre
		22.1.5 Phenolics
		22.1.6 Organic Acids
		22.1.7 Minerals
		22.1.8 Fatty Acids
	22.2 Radish
		22.2.1 Root and Juices
		22.2.2 Leaves
		22.2.3 Flavonoids and Non-flavonoids
		22.2.4 Total Phenolic Content (TPC)
		22.2.5 Terpenes and Derivatives
		22.2.6 Glucosinolates and Breakdown Products
	22.3 Turnip
		22.3.1 Nutritional Profile
		22.3.2 Antioxidant Activity
		22.3.3 Phenolic Compounds and Organic Acids
		22.3.4 Bioactive Compounds
		22.3.5 Volatiles
		22.3.6 Flavonoids
		22.3.7 Glucosinolates and Isothiocyanates
	22.4 Garden Beet
		22.4.1 Betalains in Different Beet Varieties and Cultivars
		22.4.2 Biotechnology for the Production of Betalains
		22.4.3 Extraction of Red Beetroot Pigments
		22.4.4 Encapsulation of Beet Juice
		22.4.5 Macronutrients
		22.4.6 Micronutrients
		22.4.7 Phenolic Compounds
		22.4.8 Flavonoids
		22.4.9 Saponins
		22.4.10 Phytochemicals
		22.4.11 Carotenoids
		22.4.12 Food Applications
	22.5 Parsnip
		22.5.1 Nutritional Status
	22.6 Rutabaga
	References