Vegetables: A Nutrition Guide




ISBN 978-983-3083-07-7
Book size: 140 x 110mm
Pages: 136

This Nutrition Guide shows you the important nutrients that different vegetables contain. It also compares the nutrient content of different vegetables to show you which vegetable to consume if you lack a certain nutrient.

For avid gardeners and cooks, we have also included tips on how to plant some common vegetables and how to cook delicious dishes from these vegetables.


AVRAKA: Poor Stepsister of Soyabean  /  BITTER GOURD: Bitter Tonic  /  BRINJAL: A Useful Medicine too  /  CABBAGE: Delicious Raw or Cooked  /  CARROTS: Crunchy with Vitamins  /  CHINESE SPINACH: More Vitamins than You Need  /  CUCUMBERS: Cooling and Soothing  /  KANGKUNG: Filled with Vitamin A, Iron and Calcium  /  KUCAI: Rich in Iron and Vitamin A  /  LADY’S FINGERS: Slimy but Good  /  LETTUCE: More Vitamins than Meat  /  LONG BEANS: Food for the Health Conscious  /  MORINGA: The Miraculous, All-purpose Drumstick  /  PETAI: A Smelly Relish to Some  /  POTATOES: The Wonders of the Humble Spud  /  PUMPKIN: Too Good to be Ignored  /  RADISH: Good for Health Problems  /  SENGKUANG: Ideal for Snacks  /  SWEET POTATOES: Cheap and Nutritious  /  TAUGEH: Super Sprouts  /  TOMATOES: The Medicinal Love Apple  /  UBI KAYU: Poor Man’s Food  /  ULAM:  Healing Properties  /  WATERCRESS: Mineral-packed Goodness  /  How to Choose and Store Vegetables  /  Preparing and Cooking Vegetables  /  The Vitamins in Vegetables  /  The Importance of MINERALS  /  Which PROTEIN?  /  29 Recommended Dietary Allowances (RDA)

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Additional information

Weight 0.100 kg