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Topic: Leafy vegetables

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	3608 - Leafy Vegetables
		Leafy vegetables are some of our best sources of minerals and vitamins.
		Spinach is a favorite leafy vegetable either cooked or raw.
		Seed leafy vegetables in the spring as soon as the soil is dry enough to work.
	www.mobot.org /gardeninghelp/hortline/messages/3608.shtml (200 words)

	Encyclopedia of Fruit and Vegetables
		As a general rule fruits and vegetables can be mixed in salads as well as eaten separately during the same meal.
		With the addition of the raw juice of carrots and celery it is very valuable as nourishment for the optic system, also for the kidneys and bladder and as an aid in allaying inflammation of the urethra and genital organs.
		The juice of this vegetable, when raw and fresh, is one of the most nourishing foods for the entire digestive and particularly the eliminative organs.
	www.allorganic.net /encyclopedia.html (5468 words)

	Leafy Vegetables and Nitrates
		We are being encouraged to eat far more vegetables, especially dark green leafy vegetables, by virtually every agency and institution that addresses health and nutrition concerns, and there are several compelling reasons to do so.
		Dark green leafy vegetables are very rich in the vitamins, ascorbic acid and betacarotene, and contain a fair amount of vitamin E. These three antioxidant vitamins plus other compounds found in plant leaves, such as indoles, flavonoids, and phenols are being shown to greatly reduce the likelihood of cancer developing.
		This is largely a function of the age of the vegetable when picked and the amount of nitrate fertilizer used to grow the crop.
	www.leafforlife.org /PAGES/LEAFVEG.HTM (1094 words)

	Leafy Vegetable Crops
		Leafy vegetables do well under cool conditions and can be eaten at any stage of maturity, which makes them ideal for regions with a short growing season.
		Leafy vegetables are easily grown, rich in vitamins and minerals, contain relatively few calories, and are enjoyed most when harvested fresh.
		This is achieved with an April planting of spinach, lettuce and cabbage, a May planting of Swiss chard, and an August planting of lettuce and spinach.
	www.ext.colostate.edu /pubs/Garden/07608.html (1058 words)

	The Hindu : Opinion / Leader Page Articles : Ensuring nutrition
		Vegetables and fruits are good sources of micronutrients and of several phytonutrients, which have now been shown to promote health and prevent disease.
		The importance of vegetables not just from the point of view of prevention of micronutrient deficiencies but also of prevention of diseases and overall maintenance of health has not as yet been adequately recognised.
		Taking note of the new knowledge with regard to the wholesome effects of fruits and vegetables, the U.S. Recommended Dietary Allowance for fruits and vegetables has been raised to 450 gm a day — that in a country where several other sources of micronutrients are available from non-vegetarian diets.
	www.hinduonnet.com /2004/08/14/stories/2004081400491000.htm (1317 words)

	VEGETABLES FOR THE SHADY GARDEN
		In general, leafy vegetables are the most shade-tolerant, while those that fruit from a flower (tomatoes, peppers, squash, eggplants) are the least.
		Leafy vegetables display another advantage: they can be picked and enjoyed at any stage of maturity, unlike sun-loving vegetables that must ripen.
		One leafy vegetable, spinach, can be planted in mid- September, allowed to overwinter, and harvested earlier in the spring than if it were spring-seeded.
	www.colostate.edu /Depts/CoopExt/4DMG/VegFruit/vegshady.htm (345 words)

	Leafy Vegetables (Site not responding. Last check: 2007-10-29)
		Leafy Vegetables are not just vegetables that have leaves, because pretty much everything we call a vegetable (with the obvious exception of mushrooms) has leaves at some point even if they're trimmed off before we see them.
		Some people class celery as a Leafy Vegetable, but you could argue that even though the leaves are good and should be used in cooking, most of the leaves are trimmed off at the store because the primary purpose in buying celery is to eat the stalk.
		Leafy Vegetables are always green (except for those that have been blanched, such as Belgian Endive), but some are distinguished further by being called "Dark Green Leafy Vegetables".
	www.practicallyedible.com /edible.nsf/pages/ed.1355 (322 words)

	UC Vegetable Research & Information Center
		Virtually all leafy vegetables are cut by hand; but harvesting aids may be used with some (Brussels sprouts, celery, and parsley).
		Room cooling, primarily for artichoke and cabbage, and for the other leafy vegetables in some operations (not generally recommended for this group of vegetables because it is too slow).
		All the leafy, stem and floral commodities respond favorably to modified atmospheres, although this technique is used on a limited scale commercially.
	vric.ucdavis.edu /selectnewtopic.leaf.htm (887 words)

	CONSERVATION OF MEDICINALLY IMPORTANT LEAFY VEGETABLES IN NIGERIA
		Sixty eight percent of the documented vegetables are cultivated, eleven percent is usually obtained in the wild while twenty one percent is either cultivated or obtained from the wild.
		Sixty eight (68%) percent of the documented vegetables are cultivated, 11% are usually obtained in the wild while 21% are either cultivated or obtained from the wild.
		About 60% of the documented leafy vegetables are available in the rural areas including the 11% obtained from the wild.
	www.siu.edu /~ebl/leaflets/ayodele.htm (1230 words)

	Fruit & Vegetables: Nutrition Source, Harvard School of Public Health
		Eating plenty of fruits and vegetables can help you ward off heart disease and stroke, control blood pressure and cholesterol, prevent some types of cancer, avoid a painful intestinal ailment called diverticulitis, and guard against cataract and macular degeneration, two common causes of vision loss.
		Although all fruits and vegetables likely contribute to this benefit, green leafy vegetables such as lettuce, spinach, Swiss chard, and mustard greens; cruciferous vegetables such as broccoli, cauliflower, cabbage, Brussels sprouts, bok choy, and kale; and citrus fruits such as oranges, lemons, limes, and grapefruit (and their juices) make important contributions.
		Keep in mind that this is for total fruit and total vegetable consumption and that, as pointed out by the International Agency for Research on Cancer, specific fruits and vegetables may protect against specific types of cancer.
	www.hsph.harvard.edu /nutritionsource/fruits.html (1807 words)

	Leafy vegetables: neglected no longer - IPGRI
		In Botswana, many different leafy vegetables are known as morogo, a cheap source of protein that often substitutes for meat.
		Most traditional leafy vegetables are not part of the formal seed sector.
		Enhancing the production and economic value of traditional leafy vegetables will have to proceed with care to ensure that women remain the key beneficiaries.
	www.ipgri.cgiar.org /institute/fact_leafyveg.htm (839 words)

	Scientists Attempt Rescue of African Vegetable Crops (Site not responding. Last check: 2007-10-29)
		Researchers call it "African spinach," a kind of shorthand for hundreds of green leafy vegetables that are a mainstay of traditional African diets.
		Scientists fear that many of these important vegetables are fast disappearing, however, leaving behind just a fraction of the most popular varieties and a growing dependence on foreign vegetables that are less nutritious and more dependent on pesticides and fertilizer.
		"Traditional vegetable crops are not only part of our rituals, they are used to fend off malaria, help nursing mothers build up their milk supply, and assist rural communities to survive long periods of drought," he says.
	www.futureharvest.org /earth/leafy_feature.shtml (1165 words)

	Salad Savoy > Nutritional Information
		Cruciferous vegetables (like broccoli), green, leafy vegetables (like spinach), and citrus fruits and juices seemed to provide the greatest benefit.
		The specific compounds in these vegetables that are thought to be of value are indoles.
		Cruciferous vegetables contain such potential cancer-preventing or cancer-inhibiting substances as aromatic isothiocyanates (benzyl isothiocyanate, phenethyl isothiocyanate), glucosinolates (glucobrassin, glucotropaeolin), flavones, indoles, and phenols.
	www.saladsavoy.com /nutrional_info.htm (691 words)

	Leafy Green Vegetables in African Food, Health and Wealth: Part I.
		Green leafy vegetables have played a role in the diets in all parts of the world but in Africa, they have a major significance in the nutritional and medicinal aspects of human welfare.
		In his studies on the relationships between plants and people, Patrick Maundu observed that many species of leafy vegetables that are part of traditional diets have not been fully exploited.
		The African indigenous plants used as green leafy vegetables are also cultivated for other uses, for example, cowpeas (main food is the seeds), cassava (main food is the root), potatoes, sweet potatoes, pumpkins, young guard, cucumber and germinating coconuts.
	www.suite101.com /article.cfm/african_food_preservers/101868 (484 words)

	VITAMIN A STATUS AND DARK-GREEN LEAFY VEGETABLES (Site not responding. Last check: 2007-10-29)
		A twelve-week study in several villages in West Java, Indonesia investigated effects on vitamin A status of an additional daily portion of dark-green leafy vegetables in anemic women, who were breast feeding their children.
		The authors describe a number of factors that may account for the low bioavailability of beta-carotene in dark-green leafy vegetables, including the fact that "physical inaccessibility of carotenoids in plant tissues may reduce their bioavailability.
		It may be difficult to free beta-carotene in dark-green leafy vegetables from its matrix.
	www.nutrition4health.org /NOHAnews/NNS96VitAandGreenVeges.htm (394 words)

	Management of Aphids and Thrips on Leafy Vegetables (ACIS)
		Aphids tend to be prevalent along upwind field borders and next to other leafy vegetable crops or weeds, so initial sampling should be focused in these areas.
		Thrips are present season long in leafy vegetables, but are usually most abundant during the spring after temperatures begin to increase.
		We are uncertain what the developmental rate of thrips is on leafy vegetables, but field observations suggest that they can complete development from egg to adult in less than 3 weeks when temperatures are near 70
	ag.arizona.edu /crop/vegetables/insects/aphid/aphidsandthrips.html (1944 words)

	Energy Citations Database (ECD) - Energy and Energy-Related Bibliographic Citations
		The procedure recommended for decontamination is washing the vegetables with water for 2 minutes, then washing them with 1% solution of polyphosphate for 2 minutes, and, lastly, washing them with water.
		Contaminated leafy vegetables obtained on the market were also examined by use of a gamma spectrometer.
		The lesser effectiveness observed in the removal of zirconium -- niobium-95 from the vegetables, compared with those in the laboratory experiments, was attributed to the longer exposure of the market vegetables to contaminated air and rain, which caused the penetration andd fixation of radioactive materials in the edible tissues.
	www.osti.gov /energycitations/product.biblio.jsp?osti_id=4130844 (301 words)

	Vegetables - Vitacost (Site not responding. Last check: 2007-10-29)
		Vegetables are loaded with vitamins and minerals and have been shown to provide protection against a variety of illnesses.
		When buying vegetables, choose those that are firm and bright, with a fresh, light scent.
		Don’t buy older vegetables, those that are dried out, shriveled, moldy, cracked, or with an overly strong aroma.
	www.vitacost.com /science/hn/Food_Guide/Vegetables.htm (377 words)

	Leafy green vegetables may prevent cataracts (Site not responding. Last check: 2007-10-29)
		Eating leafy green vegetables may help prevent cataracts, according to a new study in the December 2004 edition of the Journal of Nutrition.
		The study showed that substances found in leafy green vegetables helped to protect eye cells from damage by ultraviolet (UV) light.
		Vitamin E is mainly found in plant products, such as vegetable oils, soybeans, broccoli and leafy green vegetables.
	www.medicalnewstoday.com /medicalnews.php?newsid=18040 (266 words)

	Vegetables: Leafy Greens (Site not responding. Last check: 2007-10-29)
		Lettuce leads the way among garden-grown greens and few vegetables are as easy to grow in the cool weather of spring and fall.
		Regardless of their species and use, all leafy vegetables have a common need for water.
		Because leafy greens often need more water than other crops, it is important to use a fertilizer that will not readily wash away.
	www.fertilizer.com /garden/vegetables/leafygreens.htm (322 words)

	Asian Vegetables: Selected Fruit and Leafy Types
		The demand for Asian vegetables has expanded in the U.S. marketplace (Morr 1989; Lamberts 1992) due to increased ethnic diversity in the population, increased emphasis on healthy foods, and the desire to have variety in the diet.
		The spongy white interior pulp and seeds of unpeeled immature bitter melon are sliced for use as a vegetable in various Asian dishes.
		Bitter melon are intermediate in perishability among vegetable crops (Table 2, 3, 4).
	www.hort.purdue.edu /newcrop/proceedings1996/V3-488.html (2722 words)

	ECP/GR - Vegetables, MAP Network: Leafy Vegetables Working Group
		It was concluded that the Leafy Vegetables Group would focus on the most important crops, i.e.
		A proposal to establish a formal ECP/GR Working Group on Leafy Vegetables was prepared and endorsed by the ECP/GR Steering Committee in October 2003.
		The necessity of a database for lettuce became apparent during the "EUCARPIA Leafy Vegetable Meeting" (Olomouc, Czech Republic, June 1999).
	www.ecpgr.cgiar.org /Workgroups/Leafy_Vegetables/Leafy_Vegetables.htm (579 words)

	Leafy Green Vegetables & Recipe
		Leafy green vegetables are perhaps the most important vegetable family in our diet.
		Liverpool have found that a diet rich in leafy green vegetables is associated with a significant reduction in the chance of developing colon cancer.
		Different leafy green vegetables provide different amounts of nutrients.
	www.happystomach.com /scg.htm (737 words)

	Weed Control in Leafy Vegetables (Lettuce, Endive, Escarole and Spinach)
		The leafy greens group includes: lettuce (head and leaf) endive; spinach as well as amaranth; arugula (roquette); chervil; chrysanthemum; corn salad; garden and upland cress; dandelion; dock; orach; parsley; purslane (garden and winter); radicchio; New Zealand spinach; vine spinach.
		If a label has the term "leafy vegetables", it is labeled for the leafy greens plus the leaf petiole (celery) group.
		Permission is granted to others to use these materials in part or in full for educational purposes, provided that full credit is given to the UF/IFAS, citing the publication, its source, and date of publication.
	edis.ifas.ufl.edu /WG031 (1236 words)

	ECP/GR - Vegetables, MAP Network: background information
		The Vegetables, Medicinal and Aromatic Plants Network is overseen by a Network Coordinating Group (NCG), composed of the Working Group Chairs plus a number of other coopted Network members.
		The establishment of a new Working Group on Solanaceae and two new WGs on Cucurbits and Leafy Vegetables was approved by the ECP/GR Steering Committee in October 2001 and October 2003, respectively.
		In particular, a clarification of the relationship between genomes of wild relatives and cultivated species should be documented in relation with breeding and GR use.
	www.ecpgr.cgiar.org /Networks/Vegetables/vegetables.htm (531 words)

	Home gardens focusing on the production of yellow and dark-green leafy vegetables increase the serum retinol ...
		leafy vegetables, and the serum retinol concentrations of 2–5-y-old
		Orange fruit is more effective than dark-green leafy vegetables in increasing serum concentrations of retinol and ß-carotene in schoolchildren in Indonesia.
		Lack of improvement in vitamin A status with increased consumption of dark-green leafy vegetables.
	www.ajcn.org /cgi/content/full/76/5/1048 (4616 words)

	Management of Aphids and Thrips on Leafy Vegetables
		Green peach aphid: tend to be spread uniformly on the undersides of older leaves in lettuce and cole crops.
		We are uncertain what the developmental rate of thrips is on leafy vegetables, but field observations suggest that they can complete development from egg to adult in less than 3 weeks when temperatures are near 70°F. Species Complex
		This is a part of publication AZ1101: "1998 Vegetable Report," College of Agriculture, The University of Arizona, Tucson, Arizona, 85721.
	ag.arizona.edu /pubs/crops/az1101/az1101_2.html (1924 words)

	Increasing Daily Servings of Green Leafy Vegetables and Fruits Rich in Vitamin C Reduces Risk of Heart Disease , press ...
		Boston, MA--Individuals who regularly consume fruits and vegetables, in particular green leafy vegetables and fruits rich in vitamin C, reduce the risk of coronary heart disease when compared to people whose diets include lesser amounts of fruits and vegetables.
		Each additional serving of vitamin C-rich fruits and vegetables was associated with a 6 percent reduction in coronary heart disease risk whereas an incremental serving of green leafy vegetables was associated with a 23 percent reduction in risk.
		People who consumed eight or more servings of fruits and vegetables per day were at over 20 percent reduced risk of CHD compared to those who consumed less than three servings per day.
	www.hsph.harvard.edu /press/releases/press06182001.html (604 words)

	AICR Information Services - Foods That Fight Cancer - Dark Green Leafy Vegetables
		Spinach, kale, romaine lettuce, leaf lettuce, mustard greens, collard greens, chicory and Swiss chard are excellent sources of fiber, folate and a wide range of carotenoids such as lutein and zeaxanthin, along with saponins and flavonoids.
		Researchers have found that carotenoids in dark green leafy vegetables can inhibit the growth of certain types of breast cancer cells, skin cancer cells, lung cancer and stomach cancer.
		In the Iowa Women’s Health Study, women who ate the most green leafy vegetables were found to have less than half (44%) of the risk of ovarian cancer compared with subjects who at the least green leafy vegetables.
	www.aicr.org /information/foods/greens.lasso (299 words)

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