Vegetable Production Related Question for Competitive Exam

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OLERICULTURE:- Study of vegetable science.

• Country with Maximum Production:- CHINA

• Country with Maximum Area under Production:- INDIA

• For balanced diet, a person should consume 300gm of vegetables [115gm leaved vegetables, 70gm root vegetables and 115gm others]

• Availability of vegetables in India [2012]:- 350gm/Person/Day

• In year 2020, India produced 191 Mn Metric Ton of vegetables in 7.9 Mn Hectare Area. Agrilearner (Vegetable Production)

• At present, the vegetable productivity of India is  20 tons per hectare.

• India is the 2nd largest producer of vegetables after China.

• India uses 2.8% of its agricultural land in vegetable production. It produces 13.38% of World’s total vegetable.

India holds 1st position in production of Okra, Peas; 2nd in production of Brinjal, Potato, Cabbage, Cauliflower, Onion; and 3rd in production of Tomato.

Agrilearner (Vegetable Production)

• Both in production and cultivated area West Bengal, Uttar Pradesh and Bihar hold 1st, 2nd and 3rd position respectively in India.

West Bengal has the highest productivity for vegetables in India.

• In vegetables, carbohydrate is present in the form of starch and sugar mostly found in Beetroot, Potato, Peas and Carrot. (Vegetable Production)

Green leaves of Gram, Green Peas, Cauliflower, Lobia, and Bathua contains protein in adequate amount.

• Acid present in Vegetables:-
a) Citric Acid:- Tomato, Leaf Vegetales, Legumes, Potatoes
b) Malic Acid:- Carrot, Onion (Vegetable Production)

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MAXIMUM NUTRITION VALUE IN VARIOUS VEGETABLES:-

A) VITAMIN A (RETINOL):-
1) Beetroot:- 9770 I.Q./100 gm
2) Spinach Leaves:- 9300 I.Q./100gm
3) Colocasia Leaves:- 10278 mg/100gm
4) Coriander Leaves:- 6917mg/100gm (Vegetable Production)
5) Methi Leaves:- 6450 I.Q./100gm

B) VITAMIN B1 (Thymin):-
1) Chillies:- 0.55mg/100gm
2) Colocasia leaves:- 0.22mg/100gm
3) Tomato:- 0.12mg/100gm

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C) VITAMIN B2 (Riboflavin):-
1) Methi Leaves:- 0.31mg/100gm
2) Amaranthus:- 0.30mg/100gm

D) VITAMIN C (Ascorbic Acid):-
1) Drumstick Leaves :- 200mg/100gm
2) Coriander Leaves:- 135mg/100gm
3) Chilies:- 111mg/100gm (Vegetable Production)
4) Tomato:- 31mg/100gm

E) CARBOHYDRATE:-
1) Tapioca :- 38.1%
2) Beet Root:- 28.2%
3) Potato:- 22.7%
4) Curry Leaves:- 18.6%

F) Proteins:-
1) Green leaves of gram:- 8.2gm/100gm
2) Peas:- 7.2gm/100gm (Vegetable Production)
3) Lobia:- 4.3gm/100gm
4) Indian Sem :- 3.8gm/100gm

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G) Calcium:-
1) Curry Leaves:- 813mg/100gm
2) Amaranthus:- 395mg/100gm
3) Fenugreek Leaves:- 395mg/100gm
4) Radish Leaves:- 295mg/100gm

H) Iron:-
1) Soft Amaranthus:- 25.5 mg/100gm (Vegetable Production)
2) Coriander Leaves:- 18.5mg/100gm

CLASSIFICATION OF VEGETABLES

A) BASED ON USE:-
1) Root:- Carrot, Radish, Beetroot
2) Stem:- Potato, Cabbage
3) Tuber:-Onion, Garlic
4) Undeveloped Flower:- Cauliflower, Broccoli
5) Fruit:-Tomato, Chili, Brinjal, Okra. Watermelon. Cucumber, Pumpkin, Bottle-Guard etc.
6) Seed:- Sem, Lobia

B) ACCORDING TO LIFE CYCLE:-
1) Annually:- Okra, Tomato, Lobia (Vegetable Production)
2) Bi-annually:- Radish, Carrot, Cabbage, Cauliflower, Onion etc.
3) Multi-annually:- Pointed Gourd (Parwal), Garlic, Turmeric, Sugar-Root

C) ACCORDING TO FAMILIES:-
1) Amaryllidaceae:- Onion, Garlic
2) Cruciferae:- Cauliflower, Cabbage, Radish, Mustard, Turnip
3) Umbelliferae:- Carrot, Coriander
4) Leguminosae:- Peas, Sem, Fenugreek, Soybean, Rajma
5) Malvaceae:- Okra
6) Solanaceae:- Potato, Tomato, Brinjal, Chilli (Vegetable Production)

 

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