Asian Crops and Human Dietetics (Crop Science)

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Several foods from the Asian culture that are not well known to other parts of the world have health benefits that stretch beyond mere nutritional value. Asian Crops and Human Dietetics comprehensively reviews the plants and spices in the Asian diet which have made significant beneficial contributions to daily health and nutrition. This text not only provides up-to-date summaries of the more familiar Asian food items, but also those that are less widely known. This extensive examination clearly discusses the latest evidence-based scientific studies that document the health benefits and nutritional information of Asian food items.

Asian Crops and Human Dietetics conveniently groups the food crops into the food guide pyramid classification, including grains, vegetables, fruits, fats and oils, beans and nuts, spices, and herbal beverages and subsequents. This book closes the gap in knowledge about important and healthful dietary items not generally recognized in Western culture. Diligently researched and exhaustively referenced, this text provides the information as well as scientific evidence together in reader-friendly form.

Lesser-known dietary items examined in Asian Crops and Human Dietetics include:

millets, such as finger millet and Kodo millet
bitter gourd
ivy gourd
Bok Choy
alliums, such as leeks, scallions, and Chinese chive
green leafy vegetables, including chekup manis, vegetable drumstick, Ceylon spinach, and fenugreek
legumes, such as the winged bean
tubers, including elephant yam and taro
breadfruit
mangoes
litchi
tamarind
jackfruit
flaxseed oil
rapeseed oil
red gram
adzuki bean
cowpea
mung bean
herbs, such as Asafoetida, cardamom, and turmeric
and more!

Asian Crops and Human Dietetics is essential reading for professionals, educators, and students in plant and crop sciences, dietetics, and health professions, as well as for anyone who wishes to be better educated about the health benefits of specific plants.