agriculture

• Vegetable


  A horticultural food crop, most grown as annuals and few as perennials. Most are herbaceous, edible part is either roots, stems, leaves, immature floral part, immature seeds and immature or mature fruits, where the edible part is highly rich with water which means the storage period is relatively short even under proper conditions, and can be eaten either raw or cooked.

  
• Worldwide Production of Vegetables in 1993 in descending order

  • China
  • India
  • USA
  • Turkey
  • Iran
  • Japan
  • Italy
  • Spain
  • Egypt
  • Brazil

  
• The ratio of differences between rich and poor countries is about 20 years in life expectancies
• Reason for hunger


  Unbalance situation between number of people/km² area, and the arable land used for production
• Asia had reached saturation per km² → which means low food supply and low new land to be added, because of increasing in the number of people
• Proper food intake


  Different kinds of food with proper balance and optimal amounts
• Undernourished


  Lack or inadequate caloric intake
• Malnourished


  Lack of minimum daily intake of proper food that including essential amino acids, vitamins, minerals and others
• Malnourished and undernourished


  Can lead to diseases like marasmus, increase susceptibility to infections and diseases, stunting of child's growth even physical or mental, leading to reduction in intelligence level
• Water


  For dissolving minerals, maintain the osmotic balance in cells and drive out the metabolic waste. Daily intake is 1100ml from food and 1100ml from drinks and 250ml from metabolic water = 2450ml. Daily output of water is 1350ml as wastes and 1100ml as evaporation, and losses from skin and lungs, so the total daily output is 2450ml.
• Twins


  Parasitic diseases can also increase exposure to infections and stop growth, both physical or mental → leading to a reduction in intelligence levels
• Importance of food components

  • Water
  • Energy
  • Carbohydrates
  • Lipids
  • Proteins and amino acids
  • Vitamins
• Water


  For dissolving minerals, maintain the osmotic balance in cells and drive out the metabolic waste. Daily intake is 1100ml from food and 1100ml from drinks and 250ml from metabolic water = 2450ml
• Daily output of water is 1350ml as wastes and 1100ml as evaporation, and losses from skin and lungs, so the total daily output is 2450ml
• Metabolic water


  Can be derived from carbohydrates (CHO), proteins, and fats
• 1g of starch→ 0.6g of H2O, 1g of protein→ 0.41g of H2O, 1g of fats→1.07g of H2O
• Energy


  All foods released energy as they are broken in the body. Man needs about 2400-2500 kcal/day
• Carbohydrates (CHO)


  Main CHO compounds in plants are starch, sugar (sucrose, glucose, fructose)
• Sunflower and onion are rich in fructose
• Lipids


  Adequate diets should have almost 15% of total calories derived from lipids. Vegetable fats are of less cholesterol in the blood
• Blood pressure and heart diseases are related to excess intake of animal fats
• Proteins and amino acids

  For building of body and enzymes formation which carry out the body functions. The 8 essential amino acids are not synthesized by body cells, so they are taken from food (plant and animal)
• Protein quality


  Present of amino acids in proper proportion so as to be utilized effectively. All are essential
• Net protein utilization


  % of amino acids ingested as protein and retained in the body as protein. Vegetables show 50-70%
• Protein efficiency ratio


  Weight gained/unit of protein fed which is for vegetables =2.0
• Protein malnutrition can cause kwashiorkor = nutritional disorder cause brain damage for ages from 6months-6years old
• Ref.: =Tables 4.2+4.3
• Some important vegetables


  • Shown in Table 3
• Minimum requirements of essential amino acids

  • Shown in Table 4.2
• Essential amino acid composition of some vegetables

  • Shown in Table 4.3
• Vitamins


  Potent organic substances, need for normal body function
• Fat-soluble vitamins


  • Vitamin A
  • Vitamin E
  • Vitamin K
• Vitamin A


  Essential for vision in dim light, deficiency causes abnormal dry skin. Highly found in green plants
• Vitamin E


  Acts as antioxidant, deficiency affects reproductive mechanism, but low in vegetables
• Vitamin K


  Important in blood coagulation, found in fresh dark vegetables like spinach
• Daily intakes of vegetables is greater than animals
• Water-soluble vitamins


  • Vitamin B1 (Thiamine)
  • Vitamin B2 (Riboflavin)
  • Vitamin C (Ascorbic acid)
• Vitamin B1 (Thiamine)


  Prevents Beriberi, cofactor in CHO metabolism. Deficiency prevents normal metabolism of pyruvic acid that come from CHO metabolism → brain and nerve which depends on CHO will be affected negatively. Vegetables are good sources
• Vitamin B2 (Riboflavin)


  Part of enzyme system to convert food to chemical energy. Leafy vegetables are good sources
• Vitamin C (Ascorbic acid)


  Prevents scurvy, deficiency can cause anemia, poor wound healing and connective tissue formation. Green vegetables are high in vitamin C, while potato has low content