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Potato
Botanical Name: Solanum tuberosum L. |
Potato is considered
as the 'king' in food staples and hardly any domestic kitchen
is available where it is not used in routine in one form or
the other.
 Nutritional
information:
Nutritionally, potatoes are best known for their carbohydrate
content. The resistant starch is considered to have similar
physiological effects and health benefits of fiber
How to Store:
Storage facilities need to be carefully designed to keep the
potatoes alive and slow the natural process of decomposition,
which involves the breakdown of starch. It is crucial that
the storage area is dark, well ventilated and for long-term
storage maintained at temperatures near 4°C.
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Tomato
Botanical Name: Lycopersicon esculentum Mill. |
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Tomatoes are often picked unripe (and thus green) and ripened
in storage with ethylene. Ethylene is a hydrocarbon gas
produced by many fruits that acts as the molecular cue to
begin the ripening process
Nutritional Information:
Low in Saturated Fat, Sodium, and Cholesterol High in Dietary
Fiber, Vitamin A, Vitamin C, Vitamin K, Potassium, Manganese,
Vitamin E, Thiamin, Niacin, Vitamin B6, Folate, Magnesium,
Phosphorus and Copper
How to Store:
Put unripe tomatoes in a brown paper bag and leave them
at room temperature until they ripen, usually in a day or
two. Store ripe tomatoes in a cool place. Stored this way,
they should keep for five days. Avoid refrigerating tomatoes
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Onion
Botanical Name: Allium cepa L. |
 Onions
can be eaten raw, cooked, fried, dried or roasted. They are
commonly used to flavor dips, salads, soups, spreads, stir-fry
and other dishes. Onions come in a wide range of colors, shapes
and flavors. When cooked, onions will become translucent.
Nutritional Information:
Onions are low in calories yet add abundant flavor to a wide
variety of foods. With only 45 calories per serving, onions
are fat and cholesterol free, very low in sodium, high in
vitamin C, and a good source of fiber
How to Store:
Whole onions should be stored in cool dry, and dark place.
The sunlight can make the onions taste bitter. The onions
easily absorb moisture, making them mushy.
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Brinjal
(Egg Plant)
Botanical Name: Solanum melongena L. |
 The
raw fruit can have a somewhat bitter taste, but becomes tender
when cooked and develops a rich, complex flavor. Salting and
then rinsing the sliced eggplant (known as "degorging")
can soften and remove much of the bitterness.
Nutritional Information:
Eating Brinjals roasted on fire after putting some salt into
it cures excessive phlegm and wind humor of the body. Brinjals
are high on fats and potassium.
How to Store:
The fruits can be stored for 1-2 days in summer and 3-4 days
in winter season provided they are kept in shade under ordinary
conditions. In cold storage, the fruits are stored for 7-10
days at a temperature of 7-10°C with 85-95% relative humidity.
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Cabbage
Botanical Name: Brassica oleracea L. var. capitata |
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 Cabbage
is round in shape with layers of superimposed leaves with
the inner leaves often lighter in color than the outer leaves
because they are protected from the sunlight.
Nutritional Information:
Rich source of Vitamin K and C and good in dietary fibre
How to Store:
5-8°C is an appropriate temperature range for keeping
cabbage chilled in order to preserve its quality. Keeping
the cabbage cold will also help to retain its vitamin C
content.
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Cauliflower
Botanical Name: Brassica oleracea L. var. botrytis |
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 Cauliflower
has the milk, sweet, almost nutty flavor. It's compact head
(called a "curd"), usually about six inches in
diameter that is composed of undeveloped flower buds. The
flowers are attached to a central stalk.
Nutritional Information:
Rich source of Vitamin C , K and dietary fibre.
How to Store:
Store cauliflower in the refrigerate (5-8 degree Celcius),
where it will keep for up to five days
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Okra
Botanical Name: Abelmoschus esculentus L. |
Okra is also known
as Ladies Fingers or Bhindi (in Hindi). It blends well with
other vegetables such as tomatoes, chilli peppers, spinach,
mushrooms and exudes a sticky juice which when added to any
liquid will thicken it. This vegetable does not only offer
a superb taste, but also is nutritious and medicinal.
Nutritional Information:
Okra is a rich source of many nutrients, including fiber,
vitamin B6 and folic acid
How to Store:
Okra may be stored in the refrigerator in a paper bag or wrapped
in a paper towel in a perforated plastic bag for 2 to 3 days.
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Peas
Botanical Name: Pisum Sativum L. |
 Pea
is a frost-hardy, cool-season vegetable. The wrinkled-seeded
varieties are generally sweeter and usually preferred for
home use.
Nutritional Information:
Peas are a valuable source of protein, iron and insoluble
fiber. Insoluble fiber helps to reduce serum cholesterol
How to Store:
Fresh peas keep for 2 to 3 days in the refrigeration
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