Nutritious Vegetables Research Articles

The effect of multi-nutrient fertilization on understory vegetation nutrient concentrations in inland Northwest conifer stands

This study looked at the effects that multi-nutrient fertilization had on understory vegetation nutrient concentrations at four conifer forested locations in the inland Northwest. Multi-nutrient fertilization of conifer stands cannot only enhance the overstory species in the inland Northwest but also the understory vegetation. Determination of nutrient concentration response to fertilization treatments can provide managers the ability to better manipulate their forests for grazing and wildlife habitat. We grouped the understory vegetation into three general life forms: forbs, grasses and grass-likes, and shrubs. Multi-nutrient fertilization had little effect on nitrogen concentration across all life forms. Potassium and sulfur generally increased in concentration. Micronutrients as a whole showed less variability in response to multi-nutrient fertilization. Boron, copper, molybdenum, and zinc generally showed increases in concentrations across all life forms. We were able to conduct analyses on a selected number of understory vegetation species. Individual species showed variability in nutrient concentration response to multi-nutrient fertilization. Wildlife habitat and grazing quality were both increased and decreased following multi-nutrient fertilization. Increases in nutrient concentrations will provide more nutritious vegetation to these animals and vice versa for decreases in concentrations.

Thermochemical transformation of sulfur compounds in Japanese domestic Allium, Allium victorialis L.

Sulfur compounds contributed to the health promotion in Allium species are produced via enzymic and thermal reactions. Potent antithrombotic agents which have been identified as allyl trisulfides, dithiins, and ajoene in garlic (A. sativum) and caucas (A. victorialis) are thermochemically transformed from allicin (allyl 2-propenethiosulfinate). The leaves and stems of Japanese domestic Allium plant, A. victorialis L. which is widely distributed in the northern part of Japan, under the name "Gyoja-ninniku" is a nutritious vegetable. The significant flavor compounds of caucas are methyl allyl disulfide (Chinese chive odor), diallyl disulfide (garlic-like odor), and dimethyl disulfide and methyl allyl trisulfide (pickles-like odor) among more than 85 peaks on the gas chromatogram. 2-Vinyl-4H-1,3-dithiin and 3,4-dihydro-3-vinyl-1,2-dithiin as platelet aggregation inhibitors were found eliminated in dichloromethane extract of caucas. The significant health promoting factors, allyl trisulfides and dithiins were relatively increased when caucas was cooked on a frying pan.

Discrimination learning in sheep with cues varying in brightness and hue

Discrimination learning ability of sheep ( Ovis aries L.) was studied with cues that varied either in brightness or hue. The hues tested were green and yellow, characterlstic of vegetation which sheep eat. The three sheep tested successfully learned to discriminate between pairs of cue cards of different brigthnesses: 41% or 77% reflectance. None of the sheep learned to discriminate between pairs of cue cards which were either green or yellow of the same brightness. The results do not discount the possibility that sheep possess colour vision. The ability to discriminate brightness may be one part of the mechanism allowing sheep to select more nutritious vegetation on an intraspecific basis. Brightness is correlated significantly with protein content in perennial ryegrass ( Lolium perenne L.).

Habitat exploitation and interspecific competition of moulting geese in East Greenland

Jameson Land, East Greenland is a moulting area of c. 5000 non‐breeding Pink‐footed Geese and 5000 Barnacle Geese. Breeding populations of both species in the area are small and scattered. The moulting Pinkfeet originate from Iceland, and the Barnacle Geese from other parts of East Greenland. Both species arrive in the area at the end of June and moult their remiges in July.Moulting flocks of the two species seldom mix. Pinkfoot flocks are common along coastlines, in wide rivers and on lakes with open views to all sides, while Barnacle Geese predominate in smaller rivers and on lakes with surrounding hills. During moult the geese, and especially the Pinkfeet, are extremely wary and depend on a safe area of water serving as a refuge with nearby food supplies (sedge‐dominated marshes). Barnacle Geese graze in a zone 0–100 m from the refuge, Pinkfeet up to 200–250 m from the refuge. The moulting sites fill up with geese according to available marsh areas, and the grazing pressure on average amounts to 594 goose‐days per ha during the moulting period. Food intake is estimated at 149 g and 138 g organic material per 24 h by Pinkfeet and Barnacle Geese, respectively, [n 1984, which was sunny and warm, net above‐ground primary production of a Carex subspathacea marsh (the prime feeding ground during moult) from the beginning of growth to the end of July was 13–15 g dw m2, and it is estimated that the geese consumed 60–69% of the production. In 1983, which was cold, geese probably consumed the entire production. Goose grazing did not affect productivity, but nutrient levels were high in grazed compared with ungrazed shoots, and peaked in early July.When separate, the diet of both species comprises sedges and grasses. Where the species co‐exist the amount of mosses in the diet increases, especially in Barnacle Geese. With respect to nutrient and fibre contents, moss is a suboptimal food compared to sedges and grasses. When separate, the geese spend 41–46% of the 24 hr grazing. Where they co‐exist, Barnacle Geese spend 62% of the time grazing, while Pinkfeet seem unaffected by the presence of Barnacle Geese.It is argued that carrying capacity for moulting geese is reached. Geese compete for resources, the Barnacle Goose suffering from the presence of the other. The observed distribution pattern is suggested to result from (1) Pinkfeet being limited to certain sites due to extreme wariness, and (2) Barnacle Geese trying to avoid competition by utilizing sites which Pinkfeet are reluctant to use. The experience of older Barnacle Geese of stress when settling with Pinkfeet may be the segregation mechanism.Moult coincides with the onset of growth and peak nutrient levels in the vegetation. It is suggested that the geese undertake moult migrations to Jameson Land both to avoid competition for resources with breeding geese and because they gain advantage from a growing, nutritious vegetation.

The Asparagus Industry of Washington

Abstract Asparagus officinalis, a plant species of the lily family native to the Middle East, has a colorful history. It has been used by mankind as an ornamental, a medicine, an aphrodisiac, and as a food to improve strength and virility of the fighting men of ancient armies. Mostly though it has been and is a nutritious vegetable that adds variety, flavor, and color to meals during a period when few other vegetables are in season.

Perceived intolerance of vegetables among the elderly

Perceived intolerance of 17 cooked and 14 raw vegetables was investigated in a sample of 66 elderly Meals on Wheels participants. In home-conducted interviews, participants were questioned on vegetables that "disagreed with them," the associated gastrointestinal symptoms, and acceptability of taste. Cooked vegetables were better tolerated than raw ones, and the Brassica genus of vegetables was not perceived to be well tolerated. Severe gastrointestinal symptoms of intolerance, such as diarrhea and nausea/vomiting, were infrequently experienced. Comparison of tolerators with intolerators showed that although both groups rated the taste acceptability of vegetables similarly, more vegetables showed an association between tolerance and high taste acceptability. (The intolerators were those participants who did not tolerate one or more of the tested vegetables.) Some of the well tolerated and acceptable tasting vegetables in this study were less available to the Meals on Wheels participants. This study suggests that feeding programs for elderly persons should offer a wide variety of nutritious vegetables, both raw and cooked, and make exceptions only in confirmed cases of intolerance or disease-related problems.

Drumstick (Moringa oleifera): A multipurpose Indian vegetable

The Hindustan centre of crop origin is the cradle of many economically important vegetable crops. Ash gourd (Benincasa hispida Cogn.), bitter gourd (Momordica charantia L.), kundru (Coccinia indica L.), pointed gourd (Trichosanthes dioica L.), snake gourd (Trichosanthes anguina L.), egg plant (Solanum melongena L.), hyacinth bean (Dolichos lablab L.), sword bean (Canavalia sp.) and many other vegetables originated in this part of the world. There is yet another vitamin-rich, mineral-packed and nutritious vegetable of this tropical and subtropical centre of crop origin grown by the dravidians and later by the aryans in each and every home yard, and presently disappearing from cultivation, called variously drumstick, horse radish tree, radish tree, and West Indian Ben. The name drumstick derives from the shape of the pod, resembling the slender and curved stick used for beating the drum. Probably the name radish tree originates from the pendulous, slender and thin shape of the immature fruits of the tree resembling very much the siliqua of the radish.

Developments in technology and nutritive value of dehydrated fruits, vegetables, and their products

Remarkable developments in technology of dehydrated fruits, vegetables, and their products have been made during the past several decades. Many dehydration techniques that have shown to be applicable for drying fruits and vegetables are widely adapted by the industry for commercial'scale production while constantly undergoing improvement. At the same time, various new techniques are also being developed and introduced to the public. A compilation of information along with assessing the merit on current technology of dehydration of fruits, vegetables, and their products would benefit not only those who are engaged in this rapidly growing industry but also those who are interested in developing a better way to preserve the highly nutritious fruits and vegetables. For each of the currently known dehydration techniques, a condensed description of the principle, operation, advantages, and limitations will be presented with the kind of fruits and vegetables being dehydrated. Next, the storage stability of dehyd...

Building a Floating Hydroponic Garden

The Aztecs and Incas amazed the Spanish conquistadors with their floating gardens, and now 500 years later you can impress your friends and neighbors with yours. A floating hydroponic garden is easy to build and can provide a tremendous amount of nutritious vegetables for home use, and best of all, hydroponic systems avoid pest problems commonly associated with the soil. This simple guide will show you how to build your own floating hydroponic garden using material locally available at a cost of about $40.00. This is document HS-943, a publication of the Horticultural Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Publication Date: March 2001. Revision Date: September 2003.
 HS943/HS184: Building a Floating Hydroponic Garden (ufl.edu)

Effect of storage on leaching of minerals and nitrogen from asparagus and peas during cooking

does not appear. First page follows. Introduction Fresh green asparagus and peas are recognized as highly nutritious vegetables and, when properly cooked, good sources of minerals. California produces more than half of all the asparagus in this country for both canning and marketing, and a large proportion of peas for marketing fresh, for canning, and for quick freezing. Asparagus and peas produced here are stored for various periods before reaching the consumer. Several days usually elapse between the harvest of the vegetables and their consumption. As has been known for some time, asparagus and peas undergo significant changes during storage. Bisson, Jones, and Robbins(1)5 report changes in crude fiber, sugar, dry matter, and weight of asparagus stored at various temperatures for various periods.