| Current Members Log-In |  View Your Shopping Cart

Home
Data Products
Publications
Fundamentals
CRB Indexes
B2B Products

Fundamental Data
Fundamental Market Service
CRB Encyclopedia of Commodity and Financial Charts
CRB Commodity Yearbook


 
- CRB Fundamentals - 2008 Commodity Articles

Vegetables

Vegetables are the edible products of herbaceous plants, which are plants with soft stems. Vegetables are grouped according to the edible part of each plant including leaves (e.g., lettuce), stalks (celery), roots (carrot), tubers (potato), bulbs (onion), fruits (tomato), seeds (pea), and flowers (broccoli). Each of these groups contributes to the human diet in its own way. Fleshy roots are high in energy value and good sources of the vitamin B group, seeds are relatively high in carbohydrates and proteins, while leaves, stalks, and fruits are excellent sources of minerals, vitamins, water, and roughage. Vegetables are an important food for the maintenance of health and prevention of disease. Higher intakes of vegetables have been shown to lower the risks of cancer and coronary heart disease.

Vegetables are best consumed fresh in their raw state in order to derive the maximum benefits from their nutrients. While canned and frozen vegetables are often thought to be inferior to fresh vegetables, they are sometimes nutritionally superior to fresh produce because they are usually processed immediately after harvest when nutrient content is at its peak. When cooking vegetables, aluminum utensils should not be used, because aluminum is a soft metal that is affected by food acids and alkalis. Scientific evidence shows that tiny particles of aluminum from foods cooked in aluminum utensils enter the stomach and can injure the sensitive lining of the stomach.

Prices - The monthly average index of fresh vegetable prices received by growers in the U.S. in 2007 rose by +11.4% to a record level of 178.7 from last year's level of 160.5.

Demand - The leading vegetable in terms of U.S. per capita consumption in 2007 was the potato with 126.0 pounds of consumption. Runner-up vegetables were tomatoes (90.3 pounds), lettuce (29.5 pounds), sweet corn (26.3 pounds), and onions (21.9 pounds). Total U.S. per capita vegetable consumption in 2007 rose +2.2% at 438.1 pounds. That is about 23% higher than the 356.2 pounds consumed in 1980.




Quotes & Charts | About CRB | Contact CRB | Support Pages | Sitemap
Copyright © 1934 - 2017 by Commodity Research Bureau - CRB. All Rights Reserved.
Market data provided by ddf and subject to user agreement and privacy policy.
209 W. Jackson Blvd. • Suite 200 • Chicago, Illinois 60606-6940 • USA
Phone: 800.621.5271 or 312.554.8456 • Fax: 312.939.4135 • Email: info@crbtrader.com
Press Ctrl+D to bookmark this page - Set http://www.crbtrader.com as your Home Page