nutritious is gooseberry

The words of elders are like gooseberry: bitter at first, then sweet. This analogy best describes the taste of translucent, nutritious and wonderful gooseberry.

Do you know that gooseberry is the most abundant source of Vitamin C among all fruits and vegetables? It contains 20 times more Vitamin C than the juicy orange. Surprised! But it’s true.

It’s no wonder that Herbal and Ayurvedic solutions and shampoo manufacturers highlight the presence of gooseberry in their product because it has been found useful for hair, skin and overall health.

Herbal products nowadays are full of gooseberry as people are shifting from chemical based solutions to herbal ones.

Apart from full with Vitamin C, gooseberry contains calcium, phosphorus, Vitamin B complex, iron, fiber and carotene. 80% of gooseberry is water. It also contains gallic acid and acetic acid.

Another very important and unique property of gooseberry is that upon cooking the content of Vitamin C does not get reduced as in other fruits or vegetables.

Gooseberry can be consumed in powdered form, juice or as a green and raw fruit. Gooseberry juice mixed with some honey is very effective in improving eyesight.

It is very helpful in curing digestion and liver disorders.

Pineapple Fruit Health Benefits

Few foods or fruits freshen your mood like a couple of cold slices of a fresh, juicy pineapple do. It's true. And for those of you who aren't quite convinced about it, here's what you can do. The next time you come home after a particularly long and tiring day, and are done with your usual routine of untying your shoelaces and flopping down on the sofa, try this out.

Head to the refrigerator, and help yourself to two-three slices of cold (chilled is even better) fresh pineapple. Close your eyes as you savor the sweet, juicy taste of this wonderful fruit. You will find that it instantly invigorates you and relieves you somewhat of your tiredness and fatigue.

To be honest, pineapple health benefits aren't limited to just refreshing a person or rejuvenating him/her. There are plenty of other health benefits of pineapple fruit and pineapple juice. Read ahead to know what they are.

Pineapple Health Facts
For those of you who are extremely calorie conscious and naturally, are more interested in numbers and statistics, here is a bit of information regarding the nutritional value of 100 grams of fresh, raw pineapple.

Item/Ingredient Amount
Calories 50
Calcium 13 mg
Potassium 110 mg
Iron 0.29 mg
Phosphorus 10 mg
Zinc 0.11 mg
Carbohydrates 13.2 g
Protein 0.54 g
Fat 0.12 g
Vitamin C 37.2 mg
Vitamin B1 0.079 mg
Vitamin B2 0.031 mg
Vitamin B3 0.495 mg
Vitamin B5 0.205 mg
Vitamin B6 0.111 mg
Vitamin E 0.62 mg
Sugar 9.5 g
Dietary Fiber 1.4 g

Fresh Pineapple Health Benefits
Now that you are aware of the details regarding the nutritional content of pineapples, let us have a look at the various health benefits of pineapple juice and pineapple fruit.

As you may have very well observed from the above table, pineapples are rich in vitamins, proteins and essential minerals. At the same time, they are extremely low in terms of fat content. That makes this fruit an ideal low-calorie, yet filling food. It is a perfect choice for a midday snack for weight watchers and the calorie conscious community.

A rather lesser-known fact about pineapples is that it aids the process of digestion. It has anti-inflammatory properties which come to the rescue for those showing symptoms of arthritis, gout, as well as those experiencing pain or discomfort due to sports-induced injuries.

Pineapple is very good for overall dental health. Since it has a high content of Vitamin C, it can reduce the chances of gum inflammation and other gum diseases.

Pineapple has a very important ingredient in the form of bromelain. Bromelain is a proteolytic enzyme which plays a vital role in the following:

* fighting infections
* reducing muscle pain or swelling after sprains
* relieving sore throats
* treating sinusitis and bronchitis
* improving blood circulation
* reducing or preventing thrombosis (formation of blood clots)
* treating menstrual disorders

Pineapples are also good for eyes and for maintaining good vision. It is believed that regular intake of pineapple fruit or pineapple juice can prevent the chances of macular degeneration (an eye problem experienced by middle-age people or the elderly).

Pineapple is also a great mood-lifter, and is quite beneficial for maintaining a good memory and a sharp brain. Read more on unique facts about pineapples.

Papaya Fruit Health Benefits

Everyone is well aware of the fruit papaya and I guess, I need not give you the description of how does it look like, taste and where it is found. However, you may not know that papaya was attributed by the name "The Fruit of the Angels", by Christopher Columbus [an Italian navigator who discovered the New World in the service of Spain while looking for a route to China (1451-1506)]. Before we head on for the papaya health benefits, here is a brief insight on the nutritive value of the fruit, per 100g. Papaya contains 56 mg of vitamin C and 20 mg of calcium. Carbohydrates in the fruit is of the quantity 10 g and vitamin A, 1750 I.U. 16 mg of phosphorus is present in papaya and 470 mg of potassium. Apart from containing vitamin E and K, papaya has a calorific value of 39. Now, let's study about the many papaya health benefits that you can avail.

Health Benefits of Papaya

Papaya enzyme health benefits come from papain and chymonpapain, the two very important enzymes of the fruit. These enzymes aid in the digestion of protein in the body. Out of the two, papain is the most abundant and most active. One important fact to take a note of is that, these two enzymes gradually vanish as the fruit ripens. So, in order to avail the benefits, pick your fruit when it is still green. Apart from aiding to the digestion process, other papaya enzyme benefits include treating edemas, inflammation and wounds. The antioxidant nutrients such as vitamin C, vitamin E and beta-carotene also aid to reducing any inflammatory symptoms. Thus, people with asthma, osteoarthritis and rheumatoid arthritis would find great relief with an increase in the consumption of this fruit. The enzymes, papain and chymonpapain, also prevent cornea scar deformation and help in treating insect stings.

Talking about papaya seeds health benefits, they include protection against E. coli, Salmonella and Staph infections and certain kidney diseases. Papaya seeds extract are also known to get rid of intestinal parasites and they also help in detoxifying the liver.

Treating constipation is one of the well known papaya fruit health benefits. Infections of the colon can be addressed by drinking papaya juice and ripened form of the fruit may help prevent cancer in organs and glands with epithelial tissue. Other papaya health benefits include managing nausea including morning sickness and motion sickness and producing a tonic effect in the stomach and intestines. Papaya's content of folate, vitamin C, beta-carotene and vitamin E are also associated with reduced risks of colon cancer.

Lowering cholesterol level and preventing the development of atherosclerosis and diabetic heart disease are also among the well known papaya health benefits. Apart from these, papaya's richness in vitamin A, has earned it the reputation to be an ideal home remedy for lung protection. People who are in a risk of lung cancer should consider adding this fruit to their daily diet.

Boosting the immune system is yet another one among the other papaya benefits. Richness of vitamin C and vitamin A in the fruit, strengthens the immune system and keeps one from illnesses and recurrent infections like cold and flu and like that of the ear.

Macular Degeneration (eye disease caused by degeneration of the cells of the macula lutea and results in blurred vision; can cause blindness) is an age-related illness and is the primary cause of vision loss in older adults. According to researches, adding papaya to the diet can provide a great deal of benefit in reducing the risk of developing this eye disease. Read more on pampering the papaya

Diabetes Health Food

Diabetes is such a disease which can create a mess in your life, if not handled properly. It is such a disease which not only accompanies you throughout the rest of your life but also affects other parts and organs of your body and gives birth to different diseases and illnesses, making it really tough to lead a normal and active life. Since our fast and busy lives need us to remain healthy and active to shoulder all our responsibilities, thus it becomes essential to take care of yourself properly, specially if you have diabetes.

One of the most important things to take care of is your diet. If you are on a wrong diet, not only will it have adverse effect on your diabetes but also your entire lifestyle. So it is important to know, understand and remember about the right kind of food that you should intake while having diabetes.

Basically there are a few categories of food that should be avoided completely if you want to keep a check on your glucose levels. Anything which is sweet in taste, has high sugar or glucose content, or has carbohydrate, or is produced under the ground should be avoided strictly. Junk food is also restricted for you if you are diabetic. Any food item which has a good amount of oil is a no – no. Aerated drinks or ready – to - drink items are also harmful for you and so is alcohol. So all this means that you can not take that scoop of your favorite ice-cream, or can not take a bite of that chocolate bar.

Fruits like Mango,Dates,Watermelon,Strawberry,Coconut,Banana all are in the “not to be eaten” list. Vegetables such as Potato, Carrot and other items which are produced beneath the ground can not be considered for eating as well.

Home Remedies For Chapped Lips

Dried and chapped lips usually happen during winter time, when the lips become severely de-moisturized and the skin starts peeling off. This can also become infectious, if proper care is not taken. At the onset of winter, try to moist your lips with petroleum jelly or what is commonly known as Vaseline. For very severe cases, you can exfoliate the lips by a mixture of baking soda and water, and then rub the lips with a washcloth. This will remove all the dead skin and your lips will be fine once again within just a few days.

Prevention of chapped lips

Instead of treating chapped lips, try to prevent it happening in the first place. There are many preventive measures which you can adopt. Whenever you go outdoors either during the hot summer or the cold winter wind always protects your lips with a lip balm. This will protect it from being sun burnt and dry. Pick a lip balm that is of good quality, providing moisture and protection, as usually cheap lip balms often peel the skin of the lips. So here too choose a good brand.

Use moisturizer

When applying lipstick, moist your lips with a moisturizer, most lipsticks nowadays come with moisturizing components, especially the liquid ones. However, if you use dry lipsticks, do apply a coat of Vaseline. It will give a shine, plus will keep it soft.

Change habits

If your lips remain dry constantly no matter the weather, it means that you smoke a lot. Smoking causes the lips to become dry and they become difficult to maintain. So like the usual slogan “Quit smoking!” Try drinking water; eat fruits, as these help the body to remain nourished instead of being dehydrated.

Consult a doctor

Other than these basic issues, there could also be dried lips due to too much exposure to air conditioned environment and dry air. Another point to consider is the use of tartar toothpaste. See all these factors, identify which one is the cause of your problem and treat your lips accordingly. Lastly, if the situation gets worse than do consult a doctor. A beautiful, moist lip is the main attraction of a person. Keep it soft, keep it healthy

Advantages Of Citrus Fruits

Citrus fruits which are also called as acid fruits have many therapeutic benefits due to their detoxifying nature. Citrus fruits belong to the family called Rutaceae. Citrus fruit trees are also called as ornamental trees as they give rise to the citrus fruits of various forms and sizes ranging from small to large and round to oval.

Citrus fruits are very well known for their flavor, fragrance and juiciness. This may be because of the presence of citric acid, flavonoids and limonoids. These fruits are very much rich in Vitamin C content.

Though the exact location of origin of citrus fruits is not known, it is believed that they originated around 8000 years ago somewhere near South-East Asia. Now these fruits are produced in many countries and rank first in international fresh citrus fruits trade. Spain is one of the leading countries known for supplying these fruits.

Types of Citrus Fruits

There are innumerable types of citrus fruits ranging from small to large ones. It’s not possible to list out all of them, but most common ones are listed below.

* Lemon-It is one of the most common citrus fruits, which is oval or round in shape, yellow or green in color and having a juicy acidic flesh. Lemons are very much rich in vitamins and are used in many soft drinks like lemonade.
* Orange-It is round in shape, reddish-yellow in color with a thick skin. It is high in citric acid and vitamins. Oranges can be consumed fresh, used in soft drinks or made into a juice.
* Lime-It is an oval-shaped, small bright green citrus fruit rich in acidic and vitamin content. It is also used in many summer drinks.
* Leech Lime-It is an oval-shaped, yellow or green colored citrus fruit slightly bigger than lime. Leech lime juice can be drunk by mixing it with water and sugar.
* Grapefruit-It is a round-shaped, large yellow citrus fruit with acid juicy pulp. It can be eaten raw or used in preparing marmalades.
* Citron-It is a yellowish-green colored, large lemonlike citrus fruit with a thick peel. The preserved and candied citron peel is used in fruitcakes, cookery and confectionery.
* Kumquat-It is a small, oval-shaped, orange-yellow citrus fruit with thin sweet edible peel and acidic flesh. It can be eaten fresh or even eaten raw with the edible peel.
* Mandarin Orange-It is a small, reddish-orange colored, loose-skinned citrus fruit. It can be eaten fresh or used as a sweetener in grapefruit juices.
* Pummelo-It is large, pear-shaped, yellow colored citrus fruit with coarse dry pulp. It is similar to grapefruit and is called father of grapefruits due to its large size.
* Tangerine-It is a type of mandarin orange having an orange-red color and citrus taste.

Health Benefits of Citrus Fruits

Citrus fruits are consumed not only because of their taste but also because of the beneficial effects they have on the health. There are various health benefits associated with the consumption of citrus fruits, as they are low in fat, free of cholesterol and sodium.

Citrus fruits are rich in vitamin C content, acidic content and are good sources of minerals, carbohydrates and fibers. They also contain essential nutrients like calcium, copper, folate, potassium, magnesium, niacin and vitamin B6 required for the proper functioning of the body.

Citrus fruits have several medicinal and nutritive properties, which help in treating or fighting against several diseases. Citrus fruits like lemons may help in reducing the pain caused due to bee stings. Some types of citrus fruits may help in reducing the risk of cancers and heart diseases. Orange, which is a rich source of vitamin C can prevent scurvy, caused due to vitamin C deficiency.

Some types of citrus fruits are sources of essential oils, which are used in perfumes and other cosmetic products.

Citrus fruits don’t have any negative effects on the health, but should be avoided if you are suffering from cold and flu as they can make you sicker. Also, some people may have problems with the consumption of citrus fruits due to the presence of acidic content.

Health Fruits And Food

Speak of colors, flavors or shapes or for that matter your health and you will find that tropical fruits simply go unchallenged. Remember, tropical fruits are rich sources of vitamins and minerals, especially Vitamin A and C. Quite naturally; these fruits are used to prepare some of the most delicious dishes and drinks. Many of these fruits are used as dressings and marinades too. They make as good salads as pickles. Children are especially fond of tropical fruit spreads.

Common Tropical Fruits And The Dishes They Make

Avocado, a fruit rich in seventeen vitamins and minerals, is often used to top baked potatoes and omelets. It is also used as a stuffing in hamburgers and sandwiches and makes excellent salad dressing.

Banana, the yellow tropical fruit from Southeast Asia, is a rich source of Vitamin C. It can be eaten on its own; however, it makes great puddings, desserts and ice creams. Banana pulp is used in make flavorsome breads and cakes.

Carambola or Starfruit, which derives its name from its unique shape, is a juicy fruit. Carambola makes an excellent accompaniment for grilled chicken, pork or shrimp. The fruit itself happens to be the chief ingredient of fruit salads, chutneys, pickles and tangy salsas. The juice of Starfruit serves as an excellent marinade. A little Starfruit juice adds a zing to drinks and iced teas and sorbets.

Mangoes, the shapely, colorful, delicious fruits from South Asia are a foodie's delight and they just gorge on Mangoes, both unripe and ripened. Green mangoes make appetizing pickles, chutneys and sorbets. Mature, ripe mangoes can be consumed raw or used as puree in different desserts and other sweet dishes. Diced mangoes are a perfect addition to a fruit salad.

Papaya is another tropical fruit, which is eaten both ripe and green. You can have Papaya for breakfast or have fish/poultry preparations with a fruit salad based on ripe Papaya for lunch. Green papaya, likewise, can be added in soups and stews. Papaya pulp has been used for ages as a meat tenderizer. Papaya seeds (which are slightly peppery) find use in marinades and in salad dressing. Papaya based relishes and salsas too are pretty common.

Pineapple, the delicious, succulent herbaceous fruit from the Central and Southern America, makes a perfect accompaniment to many dishes. It can be used in desserts, drinks, sorbets and ice creams. Pineapple is a healthy addition to fruit salad.

Pomegranate, the juicy fruit from the Middle East, makes gorgeous pink sorbet. Pomegranate is used as salad dressing and in soups. A dash of Pomegranate juice introduces an extra-ordinary flavor in sauces and marinades.

Coconut, Dates, Guava, Lychee, Persimmon and Tamarind etc. are some of the other most well liked tropical fruits. Thanks to the invention of innovative anti-spoilage techniques that today we are able to savor the flavors of even exotic tropical fruits like Ackee, Custard Apple, Jackfruit, Sapote and a thousand other similar fruits sitting miles away from their place or origin.

Benefits Of Fruit and Vegetables

Everyone agrees on the importance of eating more fresh fruits & vegetables, but not enough people are following this important advice. Dietary experts recommend that every person should eat at least five servings of fresh fruits & vegetables every day. Increasing your consumption of fruits and vegetables is one of the easiest changes you can make to increase your level of health, lose weight and gain fitness.

The latest food guidelines recommend that adults eat from five to nine servings of fresh fruit & vegetables every day. While that may seem like a lot, it is an important goal to strive for, and a very reachable one.

A serving of a fruit or vegetable is equal to:

1. 1 medium sized vegetable or fruit (such as an apple, orange or banana)

2. 2 small fruits (such as kiwi fruit or plums)

3. ½ cup of fresh, frozen or canned fruits or vegetables

4. ½ cup of 100% fruit juice

5. ¼ cup of dried fruit

6. 1 cup of green salad

Study after study has shown that a diet rich in fresh fruit & vegetables lowers the risk of certain cancers, heart disease and other chronic diseases and conditions. One reason for the recommendation that everyone increase their consumption of fruits and vegetables is that many of these foods have been shown to have strong antioxidant qualities.

Many fresh fruits & vegetables have high amounts of many antioxidant vitamins, including vitamin A, vitamin E and vitamin C. In addition to their importance as source of vitamins and minerals, fruits and vegetables also provide essential dietary fiber.

Many people do not realize, that in addition to vitamin C, oranges, grapefruits and other citrus fruits also contain significant amounts of fiber. Fiber plays an important role in digestion, and it is thought to have protective qualities against heart disease and some forms of cancer. In addition, fiber is thought to have the ability to lower high levels of cholesterol in the blood.

Another great feature of fresh fruits & vegetables, especially to those watching their weight, is the high nutrition, low fat, and low calorie nature of these foods. Fruits and vegetables contain very low levels of fats, and a diet low in fat can be quite effective for long-term weight loss. In addition, fruits and vegetables contain no cholesterol, and they are lower in calories than many other types of foods.

Fresh fruits & vegetables have a lot of advantages besides just their nutritional importance. For one thing, they taste great and add a great deal of variety to everyday meals. Fruits and vegetables come in such a wide variety of colors, textures and flavors that they can be used in virtually every meal. Those seeking to maximize their consumption of fruits and vegetables should get into the habit of using fruits in salads, as toppings and as garnishes.

No matter what your reason for following a healthy diet, we believe you will find that eating more fruits and vegetables is a delicious, as well as a nutritious, way to get the vitamins and minerals you need every day.

Health Benefits Of Organic Vegetables.

Organic vegetables are cultivated using the most primitive form of agriculture that is organic agriculture. Organic agriculture or organic gardening for vegetables does not involve the use of chemical fertilizers and pesticides. Naturally, organic vegetables, like all organic foods are considered good for health.

Why Are Natural Vegetables Considered Safe For Health?

Studies have indicated that organic agriculture renders food far safer for consumption when compared to conventional methods of agriculture. Actually, organically or biologically grown vegetables are free from deadly synthetic chemicals being used in conventional agriculture. Most of the pesticides and insecticides being used for intensive farming have been detected with traces of carcinogens and other toxins. Pesticide exposures, directly in case of the farm workers and indirectly in case of those consuming the produces, have been found to lead to severe health problems like cancer, depression, neurological dysfunction, respiratory problems and even birth defects.

On the other hand, organic vegetables are rich in flavonoids. Remember, flavonoids not only protect the plants from insects, bacterial and fungal infections, they help prevent cancer, cardiovascular diseases and age-related problems in human beings. Organic produces are also known to be rich in vitamins, minerals and other micronutrients. However organic gardening are far reaching advantages.

Impact On Soil

Organic farming for vegetables, fruits and other food produces makes use of natural compost, which not only enriches the soil but also makes it more porous and enhances its water-retention capacity. Moreover, since there is no indiscriminate use of chemical herbicides and pesticides in organic growing of crops, the biodiversity of the soil is well maintained. All these factors together ensure that the soil retains its fertility for years and gives good yield.

Impact On Environment And The Ecosystem

Growing organic vegetable is beneficial in yet a broader aspect. The organic gardens do not release harmful non-natural pesticides or herbicides into the environment; this has proved immensely helpful in preserving the diverse ecosystems of the Earth. This is sharply in contrast to the grim reality we are faced with as a result of the uncontrolled uses of chemical pesticides in intensive farming. Studies have shown that the chemical pest-control and maximum-yield measures adopted as part of conventional methods of farming have led to the extinction of different animals, birds, insects and plants besides depleting the soil of its fertile quality.

Organic agriculture has often been criticized for its comparative lower yield. However, compared to most popular practices of agriculture, organic farming is the safest and most economical form of farming. All you need is awareness of the utility of naturally available products and natural ways to solve problems common to gardening while increasing production. This way, you will be able to enjoy tasty and healthy organic vegetables, fruits, simultaneously upholding the cause of ecological conservation.

High Protein Vegetables

The protein content in vegetables is of inferior quality when compared to meat fat. Therefore, high protein vegetables need to be combined with other protein supplements to fulfill the complete share of proteins and vegetables. Such a protein supplement is primarily essential for those who are generally vegetarians and have to depend upon low calorie and low fat diets
. For instance, if you eat plant protein in form of vegetable curry along with rice or bread then the required amount of protein is surely accessible.

The importance of high protein vegetables lies in the fact that often the amino acid content of low protein vegetables cannot properly be utilized for growth or maintenance of tissues. Therefore, during such cases the vegetable protein is either burnt as fuel or stored as body fat.

It was often believed that high protein vegetables or high protein diets are extremely beneficial for humans and especially for the athletes. This is far from the truth. High proteins can never make a good diet. It is true that protein is an essential nutrient and it has a major role to play in making our body function properly. However, this does not mean that we require protein in huge proportions. In addition to this, protein supplements are in most cases costly, needless and even injurious for some.

According to a general survey, the Vegan diets of the Americans are low in protein content in comparison to standard American diets. However, it has already been mentioned that it is not at all a credit to have high protein diets and at times, such a diet may give way to osteoporosis 4 and kidney diseases.

Some examples of high protein vegetables include a varied quantity of beans, grains, nuts and seeds. Remember, protein contains essential amino acids, often referred to as building blocks of the body. In reality, our body is in need of amino acid and not protein. We need twenty different varieties of amino acids of which our body cannot produce nine out of the entire variety. Therefore, under such circumstances the amino acid content of the protein rich vegetables are absolutely essential for our body.

Soybeans, quinoa (a grain), and spinach are some examples of high protein vegetables. However, not all protein rich vegetables have all essential amino acids. For instance, grains have low Lysine content and legumes have low Methionine content in comparison to other vegetables having considerable protein content.

The basic idea is to combine low protein contents with the high ones for the exact availability of amino acid content. Such a way of procuring high protein vegetables and diets is indeed rational but the process is entirely complex and fairly complicated.

Your daily requirement of high protein vegetables is:

* One cup of cooked soybeans (29 gms of protein), lentils (18 gms of protein), black beans (15 gms of protein), kidney beans (13 gms of protein), chickpeas (12 gms of protein), veggie baked beans (12 gms of protein), pinto beans (12 gms of protein), black-eyed peas (11 gms of protein), peas (9 gms of protein), spinach (5 gms of protein) and broccoli (4 gms of protein) should all be eaten



* Four ounces tofu (11 gms of protein) and firm (11 gms of protein) should be eaten

* 1/4cups sunflower seeds (4 gms protein) are necessary for you diet.

Therefore, if you are a vegan, it is not enough for you to include only one essential protein item in your diet. The source has to be varied and correct in matters of amino acid content.

Smooth gourd (Luffa cylindrica)

Pusa Chickni is the common variety in use. The crop is planted in February-March and May-June at a spacing of 2 x 2 m. The seed rate is 2.5-3 kg/ha. The crop is trailed over pandal, stakes or trellis. FYM at the rate of 25 t/ha is given in two doses. N: P2O5: K2O recommended for the crop is 70:25:25 kg/ha. No serious pests or diseases are reported. The average yield is 10-15 t/ha.

Little gourd (Coccinia grandis)

The Ivy Gourd (Coccinia grandis), also called tindora (tindori, tindoori), Tondli (तोंडली in Marathi), Toroda/Kunduri (oriya), ghiloda, kundri, kundru, kowai, kovai, kovakkai (Malayalam - ,kovakka (Tamil), dondakaya (Telugu - దొండకాయ), tondekayi (Kannada), manoli, tindla, gentleman's toes (compare lady's fingers), tendli, thendli, thainli, tam lueng (ตำลึง), baby watermelon or little gourd is a tropical vine.

Local varieties are grown in May-June and September-October by trailing over pandals and stakes. Stem cuttings with three or four nodes and 30-40 cm length, selected from high yielding female vines, are used as planting material. These are planted at a spacing of 4 x 3 m. Farm yard manure at the rate of 25 kg per pit is given in two doses. No serious pests or diseases are reported except mild attack of fruit flies and gall insects.

Clove bean

Clove bean (Ipomoea muricata)
The crop can be grown throughout the year and are trailed over trellis or stakes. The seeds @ 6-7 kg/ha are planted at a spacing of 1.0 x 0.6 m. FYM is applied at the rate of 10 t/ha. N: P2O5: K2O recommendation for the crop is 35:50:25 kg/ha. There is no serious pest or disease incidence in the crop. Average yield is 5-6 t/ha.

Sword bean

"Sword Bean" and variants redirect here. This term is also used for other legumes, notably the Common Jack-bean.



Canavalia gladiata, usually called Sword Bean, is a domesticated plant species in the legume (Fabaceae) family.

The fruits are eaten as a vegetable in Africa and Asia

There are two types of sword bean based on seed colour. White seeded varieties are bushy in nature whereas red seeded varieties are trailed over pandals. Pole type varieties are to be planted at a spacing of 4 x 3 m whereas bush type varieties are to be planted at 60 x 60 cm. May-June and September-October are the usual sowing time and the seed rate followed is one or two seeds per pit. FYM is applied at the rate of 5 t/ha. The N: P2O5: K2O mixture (7:10:5) may be applied as basal dose and top dressing at several splits. There is no serious pest or disease incidence in the crop. Average yield is 10-15 kg per plant.

Cluster bean

The guar bean or cluster bean (Cyamopsis tetragonolobus) is an annual legume and the source of guar gum. It grows best under conditions with frequent rainfall, but tolerates arid conditions well.[1] 80% of world production occurs in India, but, due to strong demand, the plant is being introduced into new areas. It is known as गवार् Gawaar in Hindi and Marathi, గోరు చిక్కుడు "Goruchikkudu kaya" or "Gokarakaya" in Telugu, Gorikayie in Kannada, and kotthavarai (கொத்தவரைக்காய்) in Tamil.

Winged bean

Seasons/Availability
Wing beans are available from Florida during the summer months.

Current Facts
A computerized Winged Bean Information and Documentation Center has actually been established by the Agricultural Information Bank for Asia.

Description/Taste
Peculiar-looking for a legume, glossy bright green wing beans average about six to nine inches in length. Four equally spaced slightly ruffled fins or wings run the length of each pod, the apparent reason for its descriptive name. Light in weight and squarish in shape, wing beans are larger than common string beans. Starchier and meatier than string beans, the flavor is similar but somewhat blander. Combining the optimum characteristics of the green snap bean and the pea, the wing bean's flavor also reveals the tasty traits of soybeans, bean sprouts, potatoes, mushrooms and spinach. Because of all these vegetable virtues, scientists have dubbed it "a supermarket on a stalk".

Nutritional Value
Nutritious wing beans offer an abundance of essential nutrients, including protein, complex carbohydrates, the B vitamins, calcium, iron and fiber. Low in sodium, one-half cup contains about 126 calories. Eating five daily servings of fruits and vegetables lowers the chances of cancer. A recent study found that eating nine or ten daily servings of fruits and vegetables, combined with three servings of low-fat dairy products, were effective in lowering blood pressure.

Applications
Rather vague flavor-wise, wing beans are excellent seasoned with bold spices and herbs. They especially love hot and spicy, onion and garlicky and acid and sweet flavors. Add to stir-fries and tasty soups. Thick slices are ideal in wok braises. Boil rather than steam this bean. Boil whole as they easily fall apart if cut. Pair with cilantro, scallions and sesame oil. Dredge cooked beans in a sweet-sour sauce or oil and garlic. Marinate cooked beans in a boldly seasoned dressing; chill; serve as an unusual appetizer. Perfect for tempura. Serve with a dipping sauce flavored with soy sauce, sugar and grated ginger. Make wing bean pickles. To prepare, place beans in a water-filled sink; wash and drain. Cut straight across or on a slant; remove tip. When cooked and cooled, check string for tenderness; remove if tough. To store, tightly wrap in plastic; keep in the upper part of the refrigerator. For optimum quality, taste and texture, use promptly after purchase. These beans do not store well as they collapse and wilt within a few days, or less.

Ethnic/Cultural Info
In Sri Lanka and southern India, pickling is the favorite use for the popular winged bean.

Geography/History
Wing beans, sometimes called winged beans, are thought to be native to southern Europe and Africa and somehow journeyed to tropical Asia. Not yet a household word in the kitchens of America, this odd-looking bean has many culinary virtues. In spite of its lack of popularity in the United States, wing beans have been experiencing worldwide growth. Not produced commercially on a large scale, wing beans are grown in Papua New Guinea, Thailand, Cambodia, Burma, Laos, Bangladesh, Sri Lanka, Vietnam, the Philippines and India. Growing on a vigorous climbing vine that doesn't mind high humidity, the plant is quite lovely and is often used as a decorative garden plant. All parts, including the shoots, seeds, flowers and tubers are edible. Loving life especially in nurturing tropical climates, the wing bean plant does adapt to several soil conditions and is somewhat drought tolerant. This typical tropical plant's best environment in moderate climates as it does not like very cold weather and is sensitive to frost. Filipino, Thai and East Indian cuisine especially favor its culinary personality. Other names include four-angle bean, princess bean, asparagus bean, goa bean, fava de cavalo, frijol alado, dólico de goa and dau rong.

Dolichos bean

Pusa Early Prolific and Arka Vijay are the common pole and bush varieties, respectively. Pole varieties are sown in pits (three plants per pit) at a spacing of 1.25 x 0.75 m and bush varieties in ridges and furrows at a spacing of 60 x 15 cm. Seeds are to be sown during July-August. The plants are trailed over pandals, trellis or stakes. FYM is applied at the rate of 20 t/ha. N: P2O5: K2O recommendation for the crop is 50:100:50 kg/ha. The leaf caterpillar is a common pest of the crop. It is also affected by Fusarium wilt, collar rot, anthracnose and powdery mildew. Average yield is 6-10 t/ha.

History Of Garlic

Allium sativum, commonly known as garlic, is a species in the onion family Alliaceae. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Garlic has been used throughout history for both culinary and medicinal purposes. The garlic plant's bulb is the most commonly used part of the plant. With the exception of the single clove types, the bulb is divided into numerous fleshy sections called cloves. The cloves are used for cloning, consumption (raw or cooked), or for medicinal purposes, and have a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking. The leaves, and flowers (bulbils) on the head (spathe) are also edible, and being milder in flavor than the bulbs, they are most often consumed while immature and still tender. Additionally, the immature flower stalks (scapes) of the hardneck and elephant types are sometimes marketed for uses similar to asparagus in stir-fries. The papery, protective layers of "skin" over various parts of the plant are generally discarded during preparation for most culinary uses, though in Korea immature whole heads are sometimes prepared with the tender skins intact. The root cluster attached to the basal plate of the bulb is the only part not typically considered palatable in any form. The sticky juice within the bulb cloves is used as an adhesive in mending glass and china.

History Of Potato

The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family (also known as the nightshades). The word potato may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species. Potatoes are the world's fourth-largest food crop, following rice, wheat, and maize.Long-term storage of potatoes requires specialised care in cold warehouses and such warehouses are among the oldest and largest storage facilities for perishable goods in the world.

Wild potato species occur from the United States to Uruguay and Chile. Genetic testing of the wide variety of cultivars and wild species suggest that the potato has a single origin in the area of southern Peru, from a species in the Solanum brevicaule complex. Although the region known as Peru is the birthplace of the potato, today over 99% of all cultivated potatoes worldwide are descendants of a subspecies indigenous to south-central Chile. Based on historical records, local agriculturalists, and DNA analyses, the most widely cultivated variety worldwide, Solanum tuberosum ssp. tuberosum, is believed to be indigenous to the Chiloé Archipelago where it was cultivated as long as 10,000 years ago.

Introduced to Europe by Spain in 1536, the potato was subsequently conveyed by European mariners to territories and ports throughout the world. Thousands of varieties persist in the Andes, where over 100 cultivars might be found in a single valley, and a dozen or more might be maintained by a single agricultural household. Once established in Europe, the potato soon became an important food staple and field crop. But lack of genetic diversity, due to the fact that very few varieties were initially introduced, left the crop vulnerable to disease. In 1845, a plant disease known as late blight, caused by the fungus-like oomycete Phytophthora infestans, spread rapidly through the poorer communities of western Ireland, resulting in the crop failures that led to the Great Irish Famine.

The annual diet of an average global citizen in the first decade of the twenty-first century included about 33 kg (or 73 lb) of potato. However, the local importance of potato is extremely variable and rapidly changing. It remains an essential crop in Europe (especially eastern and central Europe), where per capita production is still the highest in the world, but the most rapid expansion over the past few decades has occurred in southern and eastern Asia. China is now the world's largest potato-producing country, and nearly a third of the world's potatoes are harvested in China and India

History Of Radish

The radish (Raphanus sativus) is an edible root vegetable of the Brassicaceae family that was domesticated in Europe in pre-Roman times. They are grown and consumed throughout the world. Radishes have numerous varieties, varying in size, color and duration of required cultivation time. There are some radishes that are grown for their seeds; oilseed radishes are grown, as the name implies, for oil production.

The descriptive Greek name of the genus Raphanus means "quickly appearing" and refers to the rapid germination of these plants. Raphanistrum from the same Greek root is an old name once used for this genus. The common name "radish" is derived from Latin (Radix = root).

Although the radish was a well-established crop in Hellenistic and Roman times, which leads to the assumption that it was brought into cultivation at an earlier time, Zohary and Hopf note that "there are almost no archeological records available" to help determine its earlier history and domestication. Wild forms of the radish and its relatives the mustards and turnip can be found over west Asia and Europe, suggesting that their domestication took place somewhere in that area. However Zohary and Hopf conclude, "Suggestions as to the origins of these plants are necessarily based on linguistic considerations.

Nutritional value
Radish, raw, root only Nutritional value per 100 g (3.5 oz)
Energy 66 kJ (16 kcal)
Carbohydrates 3.40 g
Sugars 1.86 g
Dietary fiber 1.6 g
Fat 0.10 g
Protein 0.68 g
Thiamine (Vit. B1) 0.012 mg (1%)
Riboflavin (Vit. B2) 0.039 mg (3%)
Niacin (Vit. B3) 0.254 mg (2%)
Pantothenic acid (B5) 0.165 mg (3%)
Vitamin B6 0.071 mg (5%)
Folate (Vit. B9) 25 μg (6%)
Vitamin C 14.8 mg (25%)
Calcium 25 mg (3%)
Iron 0.34 mg (3%)
Magnesium 10 mg (3%)
Phosphorus 20 mg (3%)
Potassium 233 mg (5%)
Zinc 0.28 mg (3%)

Radishes are rich in ascorbic acid, folic acid, and potassium. They are a good source of vitamin B6, riboflavin, magnesium, copper, and calcium. One cup of sliced red radish bulbs provides approximately 20 calories, largely from carbohydrates

History Of Beet root

The beet (Beta vulgaris) is a plant in the amaranth family. It is best known in its numerous cultivated varieties, the most well known of which is probably the red or purple root vegetable known as the beetroot or garden beet. However, other cultivated varieties include the leaf vegetables chard and spinach beet, as well as the root vegetables sugar beet, which is important in the production of table sugar, and mangelwurzel, which is a fodder crop. Three subspecies are typically recognised. All cultivated varieties fall into the subspecies Beta vulgaris subsp. vulgaris, while Beta vulgaris subsp. maritima, commonly known as the sea beet, is the wild ancestor of these and is found throughout the Mediterranean, the Atlantic coast of Europe, the Near East, and India. A second wild subspecies, Beta vulgaris subsp. adanensis, occurs from Greece to Syria.

The beet has a long history of cultivation stretching back to the second millennium BC. The plant was probably domesticated somewhere along the Mediterranean, whence it was later spread to Babylonia by the 8th century BC and as far east as China by 850 AD. Available evidence, such as that provided by Aristotle and Theophrastus suggests that the leafy varieties of the beet were grown primarily for most of its history, though these lost much of their popularity much later following the introduction of spinach. The beet became highly commercially important in 19th century Europe following the development of the sugar beet in Germany and the discovery that sucrose could be extracted from them, providing an alternative to tropical sugar cane. It remains a widely cultivated commercial crop for producing table sugar.

Beta vulgaris is a herbaceous biennial or rarely perennial plant with leafy stems growing to 1–2 m tall. The leaves are heart-shaped, 5–20 cm long on wild plants (often much larger in cultivated plants). The flowers are produced in dense spikes, each flower very small, 3–5 mm diameter, green or tinged reddish, with five petals; they are wind-pollinated. The fruit is a cluster of hard nutlets.

History Of Carrot

The carrot (Daucus carota subsp. sativus, Etymology: Middle French carotte, from Late Latin carōta, from Greek καρότον karōton, originally from the Indo-European root ker- (horn), due to its horn-like shape) is a root vegetable, usually orange in colour, though purple, red, white, or yellow varieties exist. It has a crisp texture when fresh. The edible part of a carrot is a taproot. It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. It has been bred for its greatly enlarged and more palatable, less woody-textured edible taproot, but is still the same species.

History Of Cauliflower

Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head (the white curd) of aborted floral meristems is eaten, while the stalk and surrounding thick, green leaves are used in vegetable broth or discarded. Cauliflower is nutritious, and may be eaten cooked, raw or pickled.

Its name is from Latin caulis (cabbage) and flower,[1] an acknowledgment of its unusual place among a family of food plants which normally produces only leafy greens for eating. Brassica oleracea also includes cabbage, brussels sprouts, kale, broccoli and collard greens, though they are of different cultivar groups.

With the development of tropical varieties, cauliflower cultivation has spread to the nontraditional areas in South India including Karnataka and Tamil Nadu. The high range regions of Kerala offers ample scope for the cultivation of cole crops, which in turn would reduce the consumer dependence on supply from neighbouring states

History Of Cabbage

Cabbages (Brassica oleracea var. capitata) is one of the oldest vegetables grown in the world. The crop require cool moist weather for producing best quality heads, and therefore its cultivation in the state is limited by climate and is restricted to the cooler tracts in the high ranges of Idukki and Wayanad.

History of Ashgourd

Ash gourd (Benincasa hispida) is a popular vegetable cultivated throughout Kerala. The fruits are cultivated mainly for culinary purpose. The fruits are covered by white, chalky wax, which deters microorganisms and helps impart an extraordinary longevity to the gourd.

Pumpkin and Health

Pumpkins are a tasty source of vitamins and minerals, particularly beta-carotene, vitamin C, and potassium. It also helps prevent arterosclerosis, or hardening of the arteries, which can lead to strokes and/or heart attacks.

Pumpkin seed oil and pumpkin seeds are a good source of zinc and unsaturated fatty acids which are effective help for prostate ailments.

A study by the USDA indicated that diets high in pumpkin as a fiber source tended to curb the appetite, yet provided more food for the same calorie count. The subjects in this study also absorbed less fat and calories from their food.

As with all homeopathic treatments, consult your physician before dosing yourself.

History of Pumpkin

Pumpkin (Cucurbita moschata) is a popular vegetable of Kerala. It is a rich source of potassium and Vitamin A. The bright orange color of pumpkin is an indication of an important antioxidant, beta-carotene. Beta-carotene is the precursor of vitamin A in the body, which performs many important functions in overall health. The name pumpkin is originated from "pepon" – the Greek word for "large melon." Central America is the centre of origin of pumpkin.

History of Bottlegourd

The bottle gourd (Lagenaria siceraria) is probably one of humankind's first domesticated vegetable species, providing food, medicine and a lot more. It probably originated in Africa, from where it got distributed, perhaps by floating in sea to India, China, and as far as New Zealand. The gourd is now widely cultivated throughout the tropics, especially India, Sri Lanka, Indonesia, Malaysia, the Philippines, China, tropical Africa and South America. In Kerala, it is mainly used as a culinary vegetable. The cooked vegetable has cooling, diuretic, sedative and anti­bilious action.

The bottle gourd has been used by many societies in diverse and interesting ways. It probably was first used as a water carrier, but quickly found diverse uses in making pipes, snuffboxes, musical instruments, cricket cages, and even life jackets. Containers crafted from the fruit rind of the gourd were in constant use as bottles for carrying wine and water, making the name "bottle gourd" especially appropriate for the crop. A host of musical instruments were also fashioned from bottle gourds, which are in use even today. Gourds are also formed to suit specific uses, by shaping in a mould or tying with string, while growing them.

Watermelon Health Nutritional Facts

Refuse: 48% (Rind, seeds, and cutting loss)
Scientific Name: Citrullus lanatus
NDB No: 09326 (Nutrient values and weights are for edible portion)

Nutrient	Units	Value per 100 grams	Number of Data Points	Std. Error
Proximates
Water	g	91.45	14	0.316
Energy	kcal	30	0	0
Energy	kJ	127	0	0
Protein	g	0.61	11	0.041
Total lipid (fat)	g	0.15	10	0.037
Ash	g	0.25	11	0.038
Carbohydrate, by difference	g	7.55	0	0
Fiber, total dietary	g	0.4	10	0.051
Sugars, total	g	6.20	6	0.143
Sucrose	g	1.21	6	0.859
Glucose (dextrose)	g	1.58	8	0.433
Fructose	g	3.36	8	0.322
Lactose	g	0.00	8	0
Maltose	g	0.06	8	0.043
Galactose	g	0.00	7	0
Starch	g	0.00	4	0
Minerals
Calcium, Ca	mg	7	42	0.322
Iron, Fe	mg	0.24	45	0.015
Magnesium, Mg	mg	10	45	0.356
Phosphorus, P	mg	11	42	0.506
Potassium, K	mg	112	44	3.178
Sodium, Na	mg	1	40	0.16
Zinc, Zn	mg	0.10	45	0.023
Copper, Cu	mg	0.042	42	0.008
Manganese, Mn	mg	0.038	45	0.002
Fluoride, F	mcg	1.5	11	0.328
Selenium, Se	mcg	0.4	2	0
Vitamins
Vitamin C, total ascorbic acid	mg	8.1	6	2.425
Thiamin	mg	0.033	11	0.003
Riboflavin	mg	0.021	11	0.007
Niacin	mg	0.178	11	0.008
Pantothenic acid	mg	0.221	11	0.014
Vitamin B-6	mg	0.045	11	0.009
Folate, total	mcg	3	3	0.251
Folic acid	mcg	0	0	0
Folate, food	mcg	3	3	0.251
Folate, DFE	mcg_DFE	3	0	0
Choline, total	mg	4.1	0	0
Betaine	mg	0.3	1	0
Vitamin B-12	mcg	0.00	0	0
Vitamin B-12, added	mcg	0.00	0	0
Vitamin A, RAE	mcg_RAE	28	0	0
Retinol	mcg	0	0	0
Carotene, beta	mcg	303	14	8.654
Carotene, alpha	mcg	0	9	0
Cryptoxanthin, beta	mcg	78	10	77.5
Vitamin A, IU	IU	569	0	0
Lycopene	mcg	4532	150	386.91
Lutein + zeaxanthin	mcg	8	9	4.919
Vitamin E (alpha-tocopherol)	mg	0.05	8	0.013
Vitamin E, added	mg	0.00	0	0
Tocopherol, beta	mg	0.00	8	0
Tocopherol, gamma	mg	0.00	8	0.003
Tocopherol, delta	mg	0.00	8	0.005
Vitamin K (phylloquinone)	mcg	0.1	8	0.06
Lipids
Fatty acids, total saturated	g	0.016	0	0
4:0	g	0.000	0	0
6:0	g	0.000	0	0
8:0	g	0.000	0	0
10:0	g	0.001	0	0
12:0	g	0.001	0	0
14:0	g	0.000	0	0
16:0	g	0.008	0	0
18:0	g	0.006	0	0
Fatty acids, total monounsaturated	g	0.037	0	0
16:1 undifferentiated	g	0.000	0	0
18:1 undifferentiated	g	0.037	0	0
20:1	g	0.000	0	0
22:1 undifferentiated	g	0.000	0	0
Fatty acids, total polyunsaturated	g	0.050	0	0
18:2 undifferentiated	g	0.050	0	0
18:3 undifferentiated	g	0.000	0	0
18:4	g	0.000	0	0
20:4 undifferentiated	g	0.000	0	0
20:5 n-3	g	0.000	0	0
22:5 n-3	g	0.000	0	0
22:6 n-3	g	0.000	0	0
Cholesterol	mg	0	0	0
Phytosterols	mg	2	0	0
Amino acids
Tryptophan	g	0.007	1	0
Threonine	g	0.027	1	0
Isoleucine	g	0.019	1	0
Leucine	g	0.018	1	0
Lysine	g	0.062	1	0
Methionine	g	0.006	1	0
Cystine	g	0.002	1	0
Phenylalanine	g	0.015	1	0
Tyrosine	g	0.012	1	0
Valine	g	0.016	1	0
Arginine	g	0.059	1	0
Histidine	g	0.006	1	0
Alanine	g	0.017	1	0
Aspartic acid	g	0.039	1	0
Glutamic acid	g	0.063	1	0
Glycine	g	0.010	1	0
Proline	g	0.024	1	0
Serine	g	0.016	1	0
Other
Alcohol, ethyl	g	0.0	0	0
Caffeine	mg	0	0	0
Theobromine	mg	0	0	0

Types of watermelon

The more than 500 varieties of watermelon grown worldwide give consumers many choices, with a wide variety of sizes, shapes, and colors from which to choose. They are generally divided into icebox and picnic categories.

The icebox category is so called because the size of the melons, ranging from 5 to 15 pounds, allows them to fit more easily into the refrigerator. Picnics are larger, weighing from 15 to 50 pounds, yet they can grow much larger. In 1991, Bill Rogerson of North Carolina, USA, won a place in the Guinness Book of World Records for his gigantic 279-pound watermelon!

We are most familiar with the vivid reddish-pink flesh dotted with black seeds, but there are also white-, pink-, yellow- and orange-fleshed varieties, both with seeds and without. Color, size and shape have little bearing on the flavor of the flesh between differing varieties.

Seedless varieties are not truly seedless, but actually do contain tiny, white, edible immature seeds in lesser amounts than traditional watermelons.

Watermelons and Health

One generous slice of watermelon (about 1/16th of a melon) contains large amounts of vitamin C and beta-carotene which may help protect against various forms of cancer due to their antioxidant properties. Watermelon is also high in potassium which helps regulate heart functions and normalize blood pressure. It is a good source of fiber which helps maintain bowel regularity and works to prevent colon and rectal cancer.

Watermelon seeds contain cucurbocitrin to aid in lowering blood pressure and improve kidney function. The sweet watermelon surprisingly has only half the sugar content (5 percent) of an equivalent-sized apple. It tastes sweeter because the sugar is its main taste-producing agent. Two cups of watermelon has only 80 calories, no fat, and no cholesterol.

History of Watermelon

Watermelons, botanically called Citrullus lanatus belong to the family of Cucurbitaceae. They are thought to be native of South Africa, in particular the Kalahari Desert, where several acient varieties (such as the Tsamma melon) are still present today.

The flowering watermelon plant produces a fruit called by botanists "pepo", characterized by a hard rind and a fleshy pulp: this fruit is derived from an inferior ovary and is characteristic of the Cucurbitaceae.
Fresh Watermelon
Fresh Watermelon

Watermelons are largely made of water (more than 90%), and that's the likely reason for their name: they have been used as an easily transportable source of water for centuries in ancient history, and Asian cultures tell of several legends about watermelons.

Today, there are several hundred different cultivars, mostly due to the different needs of regional markets: genetic manipulation has allowed for the cultivation of giant watermelons (the largest weighed in at approximately 262 pounds), as well as seedless varieties (derived from cross-pollinating a tetraploid plant with a diploid variety, resulting in a triploid plant with much fewer seeds than normal watermelons).

But seeds aren't necessarily annoying: in some nations of Asia, especially China, roasted seeds are very common and eaten as a snack! Other regions of Africa press them to produce watermelon seed oil, which is common in soups such as egusi. In fact, even the rind is sometimes pickled, or even stir-friend, which means the whole watermelon fruit is edible.

History of Cucumber and melon

Cucumber (Cucumis sativus) and oriental pickling melon (Cucumis melo var. conomon) are important cucurbits grown in Kerala. Cucumber is mainly used as a salad crop, whereas oriental pickling melon is largely used after cooking.

History of Snakegourd

Bitter gourd (Momordica charantia) is one of the most popular vegetables in Kerala. The fruits are used in a variety of culinary preparations and possess high nutritive and medicinal value. The fruits are rich in vitamin C and folate, and contain alkaloids likely momordicine, saponine and albuminoides, which are medicinally important. Juice extracted by crushing bitter gourd fruits is most commonly used for treatment of diabetes.

History of Bittergourd

Karela or Bitter Gourd, Bitter Melon has many health benefits. The main being regulate the blood sugar and hence it is very good for diabetic patients.These are few sites that give good information about bitter gourd and home remedies using them.

Bitter melon has many therapeutic properites. It is packed with nutrients and health benefits. Due to these constituents, bitter melon is quite widely used in the treatment of diabetes mellitus. Research studies have shown that bitter gourd contains hypoglycemic principles in it and thus it helps to lowers the blood sugar levels just like insulin.It is useful in reducing hypertension, eye disorder and cough and enchancing digestion, metabolism and immunity. The juice of bitter guard is used for relieving constipation.

Bitter melon is noted to be an effective component in herbal medicine, and the fruit is known to help treat, or alleviate the symptoms of rheumatism and gout and ailments of the spleen and liver.Bitter gourd is a blood purifier, activates spleen and liver and is highly beneficial in diabetes.

History of Tomato

Tomato (Solanum lycopersicum L.) is one of the most widely grown vegetables in the world. It is very popular among consumers and is commonly used as a salad vegetable in raw form. The fruits are also processed into juice, ketch-up, sauce, soups etc. It is the most extensively canned vegetable. Tomatoes form an important source of vitamins A and C in diets.

Interestingly, tomato is one of the newest plants to be used on a large scale for human consumption. It was once believed to be poisonous and was more used an ornamental plant. The perceived poisonous nature of tomato was due to its association with many toxic plants. Tomato is a member of the family Solanaceae, commonly referred to as the ‘deadly nightshade’ family because it has many poisonous members, several of which produce toxic alkaloids. It was only after 1820, when Colonel Robert Gibbon Johnson disproved the myth during a public demonstration in New Jersey; tomato acquired the status of a valuable food item.

Tomato is a short-lived perennial plant, grown as an annual, typically growing 1-3 m in height. The stem is weak, woody and the plant usually scrambles over other plants. The leaves are long, pinnate, with 5–9 leaflets, and with serrated margin. Both the stem and leaves are densely glandular and hairy. The flowers are bisexual in nature, off-white or yellow coloured, and are borne in groups of 3–12. Tomato is a self-pollinated crop. Fruit size ranges from 2 cm in diameter (cherry tomatoes) to over 15 cm (beef-steak tomatoes). The most widely grown commercial tomatoes tend to be in the 5–6 cm diameter range. Fruit color ranges from yellow to orange to deep red depending on the accumulation of a carotenoid pigment, lycopene. Fruit shape ranges from ovals to plum-shaped Italian plum tomato, to pear-shaped tomatoes. Fruit flavour also varies from very sweet to highly acidic.

Different types of tomatoes are available for cultivation. Selecting the right variety is critical and should be based considering many factors including the growing condition and market demand. Based on the growth habit, tomato varieties are of three types viz., determinate, semi-determinate, and indeterminate. Determinate and semi-determinate varieties produce stems that end with a flower cluster. Determinates are short and bushy while semi-determinate varieties grow slightly taller. Indeterminate varieties continually produce new leaves and flowers, and can grow very tall. Indeterminate varieties set fruit over a longer period. This longer harvest period is an advantage if market prices fluctuate, because income tends to even out. Indeterminate varieties should be staked and pruned and usually require more labour.

Three major market classes are important for tomato viz., fresh market, cherry and processing varieties. The fruits of fresh market varieties are usually red but vary in colour, shape, and size; the cherry types are small-fruited (less than 30g) borne on long clusters and used as fresh market type; and processing varieties with fruits having intense red color and high solids content suitable for making paste, ketchup, or sauce.

Origin and distribution

The centre of origin of tomato is South America and the plant is specifically native to the Andes region of Chile, Colombia, Bolivia, and Peru. Mexicans were the first to domesticate tomato, and though cultivated throughout the world, the crop is particularly concentrated in Australia, Central America, and South America.