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Author: Laura B. Russell
Publisher: Ten Speed Press
ISBN: 1607745720
Category : Cooking
Languages : en
Pages : 178
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Book Description
A cookbook showcasing 80 recipes for the most popular of the world's healthiest vegetables--kale, cauliflower, broccoli, brussels sprouts, cabbage, leafy greens, and more--tailored to accommodate special diets such as gluten-free, dairy-free, vegetarian, and vegan. The eighty inventive, flavorful recipes presented in Brassicas play to each vegetable’s strengths, favoring techniques that celebrate their intrinsic flavors instead of masking them by blanketing under layers of cheese or boiling. Think of the inherent sweetness that can be coaxed from perfectly roasted Brussels sprouts, or the bright, peppery punch of a watercress and arugula salad. Straightforward cooking methods like roasting, sautéing, pickling, and wilting transform brassicas into satisfying dishes, such as Cauliflower Hummus, Spicy Kale Fried Rice, Roasted Brussels Sprouts with Parmesan Crust, and Broccoli and Pepper Jack Frittata. These recipes also maintain the vegetables’ stellar nutritional properties. High in vitamins and minerals, fiber, phytochemicals, and glucosinolates, brassicas have been shown to act as antioxidants, anticarcinogenics, anti-inflammatories, and liver detoxifiers, and have many other health benefits. The beauty of these “superfoods” is on full display in Brassicas; exquisite photographs of brassica varieties in their raw forms—roots, stems, leaves, flowers, and buds—can be found throughout, helping you identify Lacinato kale from curly kale or mustard greens from collard greens at the farmers’ market or grocery store. For those who observe certain dietary restrictions, author Laura B. Russell provides alternatives and tips to accommodate gluten-free, soy-free, vegetarian, and vegan diets. Equipped with complete selection, storage, washing, and prepping instructions, you can enjoy more of these nutritional powerhouses—from the commonplace kale to the more adventurous bok choy or mizuna—in your everyday meals.
Author: Laura B. Russell
Publisher: Ten Speed Press
ISBN: 1607745720
Category : Cooking
Languages : en
Pages : 178
Get Book Here
Book Description
A cookbook showcasing 80 recipes for the most popular of the world's healthiest vegetables--kale, cauliflower, broccoli, brussels sprouts, cabbage, leafy greens, and more--tailored to accommodate special diets such as gluten-free, dairy-free, vegetarian, and vegan. The eighty inventive, flavorful recipes presented in Brassicas play to each vegetable’s strengths, favoring techniques that celebrate their intrinsic flavors instead of masking them by blanketing under layers of cheese or boiling. Think of the inherent sweetness that can be coaxed from perfectly roasted Brussels sprouts, or the bright, peppery punch of a watercress and arugula salad. Straightforward cooking methods like roasting, sautéing, pickling, and wilting transform brassicas into satisfying dishes, such as Cauliflower Hummus, Spicy Kale Fried Rice, Roasted Brussels Sprouts with Parmesan Crust, and Broccoli and Pepper Jack Frittata. These recipes also maintain the vegetables’ stellar nutritional properties. High in vitamins and minerals, fiber, phytochemicals, and glucosinolates, brassicas have been shown to act as antioxidants, anticarcinogenics, anti-inflammatories, and liver detoxifiers, and have many other health benefits. The beauty of these “superfoods” is on full display in Brassicas; exquisite photographs of brassica varieties in their raw forms—roots, stems, leaves, flowers, and buds—can be found throughout, helping you identify Lacinato kale from curly kale or mustard greens from collard greens at the farmers’ market or grocery store. For those who observe certain dietary restrictions, author Laura B. Russell provides alternatives and tips to accommodate gluten-free, soy-free, vegetarian, and vegan diets. Equipped with complete selection, storage, washing, and prepping instructions, you can enjoy more of these nutritional powerhouses—from the commonplace kale to the more adventurous bok choy or mizuna—in your everyday meals.
Author: Roby Jose Ciju
Publisher: AGRIHORTICO
ISBN:
Category : Gardening
Languages : en
Pages : 106
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Book Description
This eBook explains about the growing practices and nutritional information of almost all popular brassica vegetables (cruciferous vegetables), namely cabbage, cauliflower, chinese cabbage, broccoli, brussels sprouts, kale, kohlrabi, collard greens, and more. Brassica vegetables are also known as cole crops, crucifers, and cruciferous vegetables. They belong to the genus Brassica and family Brassicaceae, the mustard family. Recent scientific researches about 'Nutrient-Density in Plant-Based Foods' reveal that dark leafy vegetables and brassica vegetables are the most nutrient-dense, plant-based foods available to us today.This book explains in detail growing practices, nutritional information, health benefits, and popular food preparations of these brassica vegetables.
Author: Vincenzo Zappia
Publisher: Springer Science & Business Media
ISBN: 1475732309
Category : Medical
Languages : en
Pages : 313
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Book Description
This volume includes contributions presented at the Second International Sym posium on Nutrition and Cancer, held in Naples, Italy, in October 1998 at the National Tumor Institute "Fondazione Pascale." During the Conference, experts from different disciplines discussed pivotal and timely subjects on the interactions between human nutrition and the development of malignancies. Comparing the themes of this Meeting with those discussed at the First Sympo sium in 1992, the major scientific advancements certainly derive from the extensive use of molecular approaches to perform research in nutrition. Moreover, the fundamental observation of R. Doll and R. Peto (1981), which suggested that at least 35% of all cancers (with large differences among different tumors) might be prevented by dietary regimens, has been definitively confirmed by epidemiological studies. On the other hand, the relationships between diet and cancer are quite intricate and complex; it is difficult, and at the same time not methodologically correct, to reduce them to simple terms. Metabolic and hormonal factors, contaminants and biological agents, and deficiency of specific protective nutrients are all pieces of the same puzzle.
Author: Roby Jose Ciju
Publisher: AGRIHORTICO
ISBN:
Category : Gardening
Languages : en
Pages : 148
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Book Description
This eBook explains about the growing practices and nutritional information of almost all popular brassica vegetables (cruciferous vegetables), namely cabbage, cauliflower, chinese cabbage, broccoli, brussels sprouts, kale, kohlrabi, collard greens, and more. Brassica vegetables are also known as cole crops, crucifers, and cruciferous vegetables. They belong to the genus Brassica and family Brassicaceae, the mustard family. Recent scientific researches about 'Nutrient-Density in Plant-Based Foods' reveal that dark leafy vegetables and brassica vegetables are the most nutrient-dense, plant-based foods available to us today.This book explains in detail growing practices, nutritional information, health benefits, and popular food preparations of these brassica vegetables.
Author: Geoffrey R. Dixon
Publisher: CABI
ISBN: 1789249155
Category : Science
Languages : en
Pages : 541
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Book Description
The Brassica genus contains diverse and economically important species and crops, for example, Brassica oleracea including cauliflower to kohlrabi, B.rapa including pak choi to mizuna, and aquatic crucifers such as watercress. These provide humankind with huge diversities of foods, promoting health and well-being. This substantially expanded second edition reflects the significant advances in knowledge of plant breeding and crop production which have occurred since publication of the original book in 2006. Embracing new Brassicaceae research and concepts of sustainable and automated crop production. An invaluable resource for all those involved in Brassica production, this is essential reading for researchers and students in horticulture and plant science, growers, producers, consultants and industry advisors.
Author: S. Roger Rimmer
Publisher:
ISBN:
Category : Gardening
Languages : en
Pages : 182
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Book Description
This color diagnostic guidebook is a thorough, authoritative, and practical reference for anyone who needs to diagnose and manage disease problems in brassica crops destined for vegetable markets, seeds, oil, and condiments. Fifty-nine international disease experts contributed to the coverage of more than a dozen brassica crops: Cabbage, Cauliflower, Broccoli, Brussels Sprouts, Kohlrabi, Greens, Asian Mustard Greens, Chinese Broccoli (Chinese Kale), Chinese Cabbage, Horseradish, Radish, Turnip, Rutabaga, Oilseed Rape (Canola, Rapeseed), and Culinary or Condiment Mustards. The book covers diseases caused by fungi, bacteria, mollicutes, viruses, and nematodes, as well as noninfectious damage to brassica crops such as herbicide injury, nutrient deficiencies, postharvest disorders, genetic abnormalities, and environmental damage. Plant pathologist-reviewed color photographs provide diagnostic guidance, and current approaches to disease management are provided at the end of each section.
Author: Jan Sadowski
Publisher: CRC Press
ISBN: 143986604X
Category : Science
Languages : en
Pages : 458
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Book Description
Due to their diversity, vegetable Brassicas are of great economic import and offer unique opportunities to enrich our knowledge about plant growth, development, and rapid phenotypic evolution. By applying emerging genomic technologies, we may greatly increase our understanding of the Brassica biology and breeding efficiency. This volume contains 11
Author: Andy Clark
Publisher: DIANE Publishing
ISBN: 1437903797
Category : Technology & Engineering
Languages : en
Pages : 248
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Book Description
Cover crops slow erosion, improve soil, smother weeds, enhance nutrient and moisture availability, help control many pests and bring a host of other benefits to your farm. At the same time, they can reduce costs, increase profits and even create new sources of income. You¿ll reap dividends on your cover crop investments for years, since their benefits accumulate over the long term. This book will help you find which ones are right for you. Captures farmer and other research results from the past ten years. The authors verified the info. from the 2nd ed., added new results and updated farmer profiles and research data, and added 2 chap. Includes maps and charts, detailed narratives about individual cover crop species, and chap. about aspects of cover cropping.
Author: Laura B. Russell
Publisher: Ten Speed Press
ISBN: 1607745712
Category : Cooking
Languages : en
Pages : 178
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Book Description
A cookbook showcasing 80 recipes for the most popular of the world's healthiest vegetables--kale, cauliflower, broccoli, brussels sprouts, cabbage, leafy greens, and more--tailored to accommodate special diets such as gluten-free, dairy-free, vegetarian, and vegan. The eighty inventive, flavorful recipes presented in Brassicas play to each vegetable’s strengths, favoring techniques that celebrate their intrinsic flavors instead of masking them by blanketing under layers of cheese or boiling. Think of the inherent sweetness that can be coaxed from perfectly roasted Brussels sprouts, or the bright, peppery punch of a watercress and arugula salad. Straightforward cooking methods like roasting, sautéing, pickling, and wilting transform brassicas into satisfying dishes, such as Cauliflower Hummus, Spicy Kale Fried Rice, Roasted Brussels Sprouts with Parmesan Crust, and Broccoli and Pepper Jack Frittata. These recipes also maintain the vegetables’ stellar nutritional properties. High in vitamins and minerals, fiber, phytochemicals, and glucosinolates, brassicas have been shown to act as antioxidants, anticarcinogenics, anti-inflammatories, and liver detoxifiers, and have many other health benefits. The beauty of these “superfoods” is on full display in Brassicas; exquisite photographs of brassica varieties in their raw forms—roots, stems, leaves, flowers, and buds—can be found throughout, helping you identify Lacinato kale from curly kale or mustard greens from collard greens at the farmers’ market or grocery store. For those who observe certain dietary restrictions, author Laura B. Russell provides alternatives and tips to accommodate gluten-free, soy-free, vegetarian, and vegan diets. Equipped with complete selection, storage, washing, and prepping instructions, you can enjoy more of these nutritional powerhouses—from the commonplace kale to the more adventurous bok choy or mizuna—in your everyday meals.
Author: A. K. M. Aminul Islam
Publisher: BoD – Books on Demand
ISBN: 1839686960
Category : Gardening
Languages : en
Pages : 176
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Book Description
The family Brassicaceae constitutes one of the world’s most economically important plant groups. These plants are important sources of vegetable oil, vegetables, and condiments. Most of these crops belong to the genus Brassica, which includes common crops such as oilseeds (oilseed rape, mustard) and vegetables (broccoli, cauliflower, brussels sprouts, cabbage, turnip, Chinese cabbage, etc.). Brassica species play an essential role in horticulture and agriculture as well as contribute to the health of populations around the world. The current global climatic model predicts a significant decrease in growth, yield, and productivity of Brassica due to various biotic and abiotic stress factors. Thus, high-yielding, climate-resilient, and disease-resistant Brassica varieties are required to maintain as well as increase future agricultural production. The development of improved cultivars of these crops may become exhausted and improvement could become stagnant when plant breeding is merely based on a single breeding approach. Therefore, the goal of a breeding program should be to develop genetically superior Brassica cultivars suitable for a wide range of environments. This book examines the introgression of insect and disease resistance and other desirable traits into Brassica crops using inter-and/or intra-specific hybridization as well as biotechnological and molecular techniques, which could be useful for improving Brassica crops to ensure food security.
