Department of Vegetable Science & Floriculture, Chaudhary Sarwan Kumar Himachal Pradesh, Krishi Vishvavidyalaya, Palampur, India
*Corresponding author: Bhallan Singh Sekhon, Department of Vegetable Science & Floriculture, Chaudhary Sarwan Kumar Himachal Pradesh, Krishi Vishvavidyalaya, Palampur-(H.P.)-176062, Himachal Pradesh, India, Tel: +917832848550; Email: email@example.com
Submission: January 26, 2018; Published: February 08, 2018
ISSN: 2578-0190 Volume1 Issue2
In the health conscious society of 21st century, vegetables form an integral part of human diet. They provide us essential vitamins and minerals, dietary fiber, phytochemicals, and also help in reducing the risk of dangerous diseases . World Health Organization (WHO), European Food Safety Authority (EFSA), Food & Agricultural Organization (FAO) and French Agency for Food Safety (AFSSA) recommended the intake of atleast five servings of vegetables and fruits per day . In general, freshly consumed vegetables are considered to be more vital than the cooked ones. However, they are usually accompanied with many food borne diseases, thus poses safety threats .