Asian Crops and Human Dietetics  book cover
1st Edition

Asian Crops and Human Dietetics

Edited By


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ISBN 9781560223122
Published February 25, 2008 by CRC Press
232 Pages

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Book Description

Go beyond the nutritional value to discover the lesser known health benefits of certain Asian crops

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,

Table of Contents

  • Acknowledgment
  • Introduction
  • Chapter 1. Grains
  • Major Cereals
  • Millets
  • Buckwheat
  • Chapter 2. Vegetables
  • Phytochemicals, Nutrient and Anutrient Compounds
  • Cucurbits
  • Brassicas
  • Alliums
  • Green Leafy Vegetables
  • Solanaceae
  • Legumes
  • Tubers
  • Other Vegetables
  • Chapter 3. Fruits
  • Pome Fruits
  • Drupes, or the Stone Fruits
  • Other Fruits
  • Chapter 4. Fats and Oils
  • Sesame
  • Coconut
  • Flax
  • Rapeseed
  • Chapter 5. Beans and Nuts
  • Beans
  • Nuts
  • Chapter 6. Spices
  • Asafetida
  • Black Pepper
  • Cardamom
  • Cinnamon
  • Clove
  • Curry Leaf
  • Dill
  • Fennel
  • Ginger
  • Lemongrass
  • Licorice
  • Nutmeg
  • Saffron
  • Star Anise
  • Sweet Basil
  • Turmeric
  • Chapter 7. Herbal Beverages and Subsequents (Postprandial Treats)
  • Tea
  • Areca Nut
  • Betal Leaf
  • Index

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"… comprehensively reviews plants used in the Asian diet and [those that] made significant beneficial contributions to nutrition and health. This readable book contains a lot of information interesting not only for specialist of agronomy, food industry or pharmacology, but mainly for nonexperts."

—J. Pospíšilová, in Biologia Plantarium, 2008