World vegetables: principles, production and nutritive values/ Vincent E. Rubatzky, Mas Yamaguchi.

Introduction.
Vegetables and the World's Food Supply.
Origin and Evolution of Vegetables.
Vegetable Classification.
Importance of Vegetables for Human Nutrition.
Toxic Substances and Some Folk and Medicinal Uses of Vegetables.
Vegetable Growing Principles.
Environmental Factors Influencing Vegetable Growth.
Climate Control for Vegetable Production During Off Seasons and During Adverse Conditions.
World Vegetables.
A Global View of Vegetable Usage.
Vegetables Consisting of Starchy Roots,
Tubers and Fruits.
White or Irish Potato.
Sweet Potato.
Cassava.
Yam.
Taro, Tannia and Other Edible Aroids.
Additional Underground Starchy Vegetables.
Sweet Corn Plantain, Starchy Bananas, Breadfruit, and Jackfruit. Vegetables Consisting of Succulent Roots, Bulbs, Leaves, and Fruits, Onions and Other Alliums. Lettuce and Other Composite Vegetables. Cole Crops and Other Crucifiers.
Carrot, Celery and Other Vegetable Apiaceae. Beans.
Other Vegetable Legumes. Tomato, Pepper, Eggplant and Additional Solanaceous Vegetables.
Melons, Cucumbers, Squashes, and Other Cucurbit Species.
Spinach, Beet, and Other Vegetable Chenopodiaceae.
Additional Succulent Vegetables.
Mushrooms.
Aquatic Vegetables.
Herbs and Spices.
Appendixes.
Glossary.
Index