Abstract
Vegetables are cultivated for their edible parts that are typically the leaf, stem, or root, but usually excluding seeds and most sweet fruits. The consumption of vegetables is important for the nutritional and health benefits that they provide. The Global Burden for Disease Project 2000 reported that inadequate consumption of fruits and vegetables is the cause 2.7 million deaths worldwide and 1.8 per cent of the global disease burden (Lock and others, 2004). A joint study by the Food and Agriculture Organization of the United Nations (FAO) and World Health Organization (WHO) recommends consumption of a minimum of 400 g of fruit and vegetables per day (excluding potatoes and other starchy tubers) in order to prevent chronic illnesses such as heart disease, cancer, diabetes and obesity as well as for the prevention and alleviation of several micronutrient deficiencies (FAO/WHO, 2004).
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