Lecture 1

Question 1

What is the definition of a vegetable?

Answer 1

“Vegetables are edible herbaceous plants or plant parts, generally consumed in the unripe stage after cooking.”

Question 2

What is olericulture?

Answer 2

“Olericulture is a branch of horticulture that deals with the cultivation of vegetables, derived from the Latin word ‘Oleris’ (pot herb) and English word ‘culture’ (cultivation).”

Question 3

What are spices?

Answer 3

“Spices are plants whose products are used as food adjuncts to add aroma and flavor.”

Question 4

What are condiments?

Answer 4

“Condiments are spices used as food adjuncts to add taste.”

Question 5

Why are fruits and vegetables called protective foods?

Answer 5

“They contain vitamins, minerals, and antioxidants that help protect against diseases.”

Question 6

What nutrients do vegetables provide in abundance?

Answer 6

“Vegetables are rich in vitamins, minerals, fiber, protein, and antioxidants.”

Question 7

What is the ICMR’s recommended daily vegetable intake?

Answer 7

“ICMR recommends 400g of vegetables daily, including 100g of green leafy vegetables, 100g of roots and tubers, and 200g of other vegetables.”

Question 8

Which vegetables are rich in Vitamin A (β-carotene)?

Answer 8

“Carrot, spinach, turnip green, palak, mustard green, amaranth, colacasia leaves, sweet potato, pumpkin, and tomato.”

Question 9

Which vegetables are good sources of Vitamin C?

Answer 9

“Turnip green, green chilies, Brussels sprouts, mustard green, amaranth, coriander, drumstick leaves, cauliflower, knol-khol, and spinach.”

Question 10

Which vegetables are rich in calcium?

Answer 10

“Curry leaves, amaranth leaves, drumstick leaves, methi, turnip, mustard green, coriander, and palak.”

Question 11

Which secondary metabolite is found in onions and garlic?

Answer 11

“Quercetin, a flavonoid, and diallyl sulfide, an organosulfur compound.”

Question 12

What are the industrial uses of vegetables and spices?

Answer 12

“Vegetables and spices are used in frozen peas, canned sweet corn, ginger and garlic paste, spice oils, and cosmetic products like toothpaste and talcum powder.”

Question 13

Why are vegetables important for farmers’ economy?

Answer 13

“Vegetables provide a steady income, higher per-acre yield, and can be grown throughout the year, offering short-duration crop options.”

Question 14

Which vegetables have anti-cancer properties?

Answer 14

“Cabbage and broccoli contain indole-3-carbinol, which protects against bowel cancer.”

Question 15

Which compound in turmeric has medicinal properties?

Answer 15

“Curcumin has anti-inflammatory, antioxidant, antimicrobial, and antiseptic properties.”

Question 16

How does celery benefit health?

Answer 16

“Celery contains 3-n-butylphthalide, which is effective against hypertension.”

Question 17

What is India’s position in the global spice trade?

Answer 17

“India is known as the home of spices and exports spice oils, oleoresins, mint products, curry powders, and more to countries like the US, China, and Vietnam.”

Question 18

Which spice contains compounds that target colon cancer?

Answer 18

“Ginger contains oleoresin and 6-gingerol, which suppress colon cancer growth by targeting leukotriene A4 hydrolase.”

Question 19

Why are vegetables important for employment?

Answer 19

“Vegetable cultivation involves intensive cultural operations, providing regular employment opportunities in rural areas.”

Question 20

How do vegetables support a balanced diet?

Answer 20

“Vegetables provide macronutrients, micronutrients, and roughages, essential for good health and digestion.”

Question 21

What are Trypsin inhibitors, and where are they found?

Answer 21

Trypsin inhibitors are anti-nutritional factors present in legume vegetables that interfere with protein digestibility in the gut.

Question 22

What is Phytate, and how does it affect nutrient availability?

Answer 22

Phytate is a hexaphosphate of inositol that binds with minerals like Zn, Fe, Ca, and Mg, forming insoluble complexes and reducing their bioavailability in foods.

Question 23

What are Tannins, and how do they impact iron absorption?

Answer 23

Tannins are polyphenolic compounds present in high amounts in the seed coat of legumes. They bind with iron, interfering with its absorption.

Question 24

What is Oxalate, and what are its effects on calcium absorption?

Answer 24

Oxalate, abundant in root and tuber crops, binds with calcium, reducing its absorption in the body and potentially causing urinary stones.

Question 25

What are the major sources of nitrates in the human diet?

Answer 25

Vegetables, particularly leafy vegetables and beans, are the single largest sources of nitrates in the human diet.

Question 26

What is the effect of nitrates on hemoglobin in the body?

Answer 26

Nitrates in the gastrointestinal tract form methemoglobin by oxidizing ferrous to ferric iron, reducing oxygen supply and causing anoxia, referred to as methemoglobinemia.

Question 27

What are Glucosinolates, and where are they found?

Answer 27

Glucosinolates are compounds found in cruciferous plants with goitrogenic properties, inhibiting iodine uptake by the thyroid gland.

Question 28

What is India’s annual vegetable production, and its share in global production?

Answer 28

India produces 209.43 million tonnes of vegetables annually, contributing 15% to global production (PIB, 2023).

Question 29

What was the value of India’s vegetable exports in 2023?

Answer 29

India’s vegetable exports reached US$ 2.63 billion in 2023.

Question 30

Which vegetables dominate India’s export basket?

Answer 30

Onions, mixed vegetables, potatoes, tomatoes, and green chilies dominate India’s export basket.

Question 31

What measures are needed to enhance India’s vegetable exports?

Answer 31

Promoting IndGAP certification, cold chain infrastructure, and quality assurance measures can enhance India’s vegetable exports.

Question 32

What percentage of onions produced in India is exported?

Answer 32

77% of onions produced in India are exported, earning valuable foreign exchange.

Question 33

What is the processing industry’s share in India’s total vegetable output?

Answer 33

Only 1% of India’s total vegetable output is utilized by the processing industry.

Question 34

Which states are leading in vegetable production in India?

Answer 34

West Bengal, Uttar Pradesh, Madhya Pradesh, and Bihar are the leading states in vegetable production.

Question 35

What are the major vegetables contributing to India’s production?

Answer 35

Potato (28.9%), tomato (11.3%), onion (10.3%), and brinjal (8.1%) contribute 58.6% of India’s total vegetable production.

Question 36

Which country ranks first in okra production?

Answer 36

India ranks first in okra production, accounting for 73% of the world’s output.

Question 37

What is the leading state in spice production in India?

Answer 37

Madhya Pradesh is the leading state in spice production, followed by Rajasthan, Gujarat, and Karnataka.

Question 38

What are the major destinations for Indian spice exports?

Answer 38

China, USA, Bangladesh, UAE, Thailand, and Germany are major destinations for Indian spice exports.

Question 39

What percentage of global spice exports does India contribute?

Answer 39

India is the largest producer, consumer, and exporter of spices, contributing 41% of global horticulture export earnings.

Question 40

Which spices are most exported from India?

Answer 40

Chilies, spice oils, oleoresins, mint products, cumin, and turmeric are the most exported spices from India.