India is the second largest producer of vegetables globally, but still cannot meet domestic demand, which is projected to increase significantly by 2030. Research institutions are working to develop new high-yielding vegetable varieties and reduce post-harvest losses to help boost production. Vegetables are important sources of nutrients and he protective properties, though some contain anti-nutritional compounds that require methods like cooking to reduce harm.
Education◦In this documentPowered by AIIndia ranks 2nd in vegetable production, contributing 10% globally. Major crops include potato, tomato. Demand is rising with only 7% processed; exports he opportunities.
India's vegetable exports are rising post-WTO; new crops (e.g., gherkin) yield better returns. APEDA promotes traditional and non-traditional vegetables for export.
Vegetables are nutrient-rich, offering vitamins A, B, C, E, and minerals. They prevent diseases and are essential for growth, supplying dietary fiber and energy.
Vegetables are rich in dietary fiber and antioxidants. They protect against diseases and help prevent cancer and other health issues through various beneficial compounds.
Vegetables like garlic and bitter gourd aid in health (cholesterol control, diabetes). Some contain harmful compounds (oxalates, nitrates) affecting health.
Certain vegetables contain toxins that may pose health risks. Cooking reduces harmful compounds, but consumers need to be aware of potential dietary issues.