It is well-known that diets high in vegetables are associated with
lower rates of chronic diseases and cancers. Vegetables provide a
good source of nutrients and dietary fibre which are essential for
various bodily functions. Throughout the world, though, reported
vegetable consumption is well below the recommended levels set by
the World Health Organization. In this book, the authors present
current research in the study of vegetable consumption and health.
Topics discussed include food insecurity and vegetable consumption;
quality control for pesticide residues in olives and olive oil;
pest management of cruciferous crops in China; availability and
utilization of traditional vegetables; cucumbers as a source of
biological active substances and vegetable consumption by older
adults in Japan.
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