I Introduction --;1 Vegetables and the World Food Supply --;2 Origin and Evolution of Vegetables --;3 Vegetable Classifications --;4 Importance of Vegetables in Nutrition --;5 Toxic Substances and Folk Medicinal Uses of Vegetables --;II Principles of Growing Vegetables --;6 Environmental Factors Influencing the Growth of Vegetables --;7 Devices and Means of Controlling Climate for Vegetable Production in Adverse Climates and During Off Seasons --;III World Vegetables --;8 Global View of Vegetable Usage --;A Starchy Roots, Tubers and Fruits --;9 White or Irish Potato --;10 Sweet Potato --;11 Cassava (Manioc) --;12 Yam --;13 Edible Aroids: Taro, Yautia, and Others --;14 Other Starchy Underground Vegetables --;15 Sweet Corn --;16 Plantain (Starchy Banana) and Breadfruit --;B Succulent Roots, Bulbs, Tops, and Fruits --;17 Alliums: Onion, Garlic, and Others --;18 Composites --;19 Crucifers --;20 Umbellifers: Carrot, Celery, and Condiment Herbs --;21 Vegetable Legumes --;22 Solanaceous Fruits: Tomato, Eggplant, Peppers, and Others --;23 Cucurbits --;24 Chenopods --;25 Other Succulent Vegetables.
This text and reference book was written because of the urgings of my colleagues here and abroad and also by my students to fill the need for a comprehensive book describing vegetables important as food crops of the world.