• Google Plus
  • Facebook
  • Twitter
  • Linkedin
  • Pakistan Agriculture and Farming Cover

    Welcome to PakAgriFarming

    PakAgriFarming is commited to high standards in extension of agriculture in Pakistan through simple and factual information and topics related to the hottest issues in Pakistan Agriculture.

  • Approved cotton varieties for Punjab 2014

    کپاس کی کاشت کے لیے موزوں اقسام

    پنجاب میں کپاس کی کاشت کا آغاز ہو نے والا ہے اور پیشتر علاقوں میں میں رنیع کی فصل کی برداشت کا وقت قرہب ہے۔ اس لیے بروقت کپاس کے بیج کا انتخاب اچھی پیداوار حاصل کرنے کی طرف پہلا قدم ہے۔۔۔

  • Introduction, characteristics and objectives of tillage

    Intoduction and Objectives of Tillage

    Tillage is the primary requirement before any cropping activity. Perhaps, if one is ignorant about tillage, he knows nothing about farming. So, let's look into a brief intro...

  • The Next 10 Years of Tunnel Farming in Pakistan

    The Next 10 Years of Tunnel Farming in Pakistan

    It's been 10 years since the introduction of tunnel farming in Pakistan, the conversion rate has been slow but are there any chance of rapid growth of tunnel farming in Pakistan? Let's disover...

  • Wheat Production Technology for Rainfed Areas of Punjab for 2013-14

    Wheat Production Technology for Rainfed Areas of Punjab for 2013-14

    Wheat is the most important cereal crop in Pakistan and staple food. Wheat has a large share of cultivated land in rabi season and hence large production is expected...


Wednesday, February 20, 2013

How to Maintain Nutritional Value of Vegetables?

Posted by Shakil Shaukat On Wednesday, February 20, 2013

Vegetables are very important in our daily diet because they contain components essential for the grown and developments of our bodies. Following are a few measures which can be followed in Pakistan to preserve the nutritional value of vegetables both a farmer and consumer level.


Insect-pests and diseases are major sources to cut 20-30% of vegetable production and in some cases entire crop may be destroyed. Hence vegetables should be kept safe from insect pests and diseases to control losses in yield and save nutritional value.


To control pests and diseases, chemicals with large residual capabilities should not be used rather such chemicals should be used whose effect last only for 24 hours. Such sprayed vegetables should be used after washing.


Vegetables should be harvested at physiological maturity. For example, if melon and watermelon are picked before ripening, they will be less sweet. Similarly if peas, lady finger, gourd etc. are harvested in later stages, they become hard and are not edible.


For transportation to the vegetable markets, the vegetables should be harvested in the evening and taken afresh in the next morning to the market. In summer season, harvest the crop and place it under some shady place and cover it with wet cloth or bags so that it can be saved from the losses due to high temperatures.


Most of the nutrition is lost by peeling of the vegetables. In some vegetables, leaves and peels have more contents of useful nutrients than the edible part: in these vegetables the contents may be many times great like, lipids (3 folds), calcium (6 folds), iron (4 folds), proteins (4 folds) and many times of essential and non-essential amino acids.
Such vegetables should be consumed with peels and leaves, if required, a very thin peel should be removed to save the nutritional status of the vegetable.


Vegetables should be cooked in their own water. If required, use very small amount of water. When water starts to boil, add vegetable and do not stir it with spoon. Many proteins will be lost in this process.
Vegetables should be cooked in polished metallic pots. Pots should be clean and polished. The water, in which the vegetables were boiled should not be thrown away, it has many salts and nutrients. Similarly, onion cut for salads should not be dipped in water, because it losses its effectiveness on washing with water.
Vegetable should be cooked at high flame, because high temperature cooking results in loss of proteins. Likewise, vegetables should not be cooked in ghee or oil for longer duration.


In the season, when there is excess of a vegetable in the market, it can be purchased at low prices, dried and used in the off season, for example, peas, turnip should be bought and sun dried. Pea beans are boiled in salt water. 
During the off-season, when these fresh vegetable is available in the market, the stored vegetable can be used for food. Similarly, onion, garlic and ginger can be dried in to powdered form and stored.