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-This book mainly focuses on the nutritional quality of vegetables and disease prevention, their production methods, preparation, and cooking methods.
-It provides useful and interesting information on the nutritional qualities of different vegetables and their roles in disease prevention. Quality vegetable production through hydroponic cultivation techniques is also included.
-It focuses on the importance of quality vegetables to human diet and health, and non-communicable disease prevention and
-Nutritional qualities and bioactive compounds in freshly grown vegetables through hydroponics and soilless cultures are also discussed.
-The book serves as a valuable reference book for a variety of readers with an interest in health, nutrition, agriculture, and food science, Farmers and agricultural professionals, nutritionists and dieticians, public health professionals, researchers and general public.
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