Vegetables

This is page is all about the yield production of Vegetables such as chilli, garlic, onion, potato and tomato in the form of motion bubble chart according to data from 1957-58 to 2019-2020. Chilli: Chili pepper, a variety of hot, spicy peppers in the Nightshade family (Solanaceae) and any of the cultivars. Peppers are native to the United States and are grown in warm climates around the world. There are several common types of chili capsicum cayenne, including red pepper, jalapeno, serrano, and Thai pepper. Some of the hottest peppers are C types. Chinese, including Habanero, Carolina Reaper, and Ghost Chili Pepper, or Bhatt Jolokia, although Tabasco cultivates C. frutescens. Chili can be eaten fresh or dried and is used to make chili powder and to flavor barbecue, hot curry and other spicy sauces.
Garlic: The scientific name of Garlic is Allium sativum, a perennial plant of the amaryllis family (Amaryllidaceae), grown for its flavorful bulbs. The plant is native to Central Asia but grows wild in Italy and southern France and is a classic ingredient in many national dishes. Bulbs have a strong onion-like aroma and strong taste and are not usually eaten raw. Garlic plants are about 60 cm (2 feet) tall. Depending on the species, tall leaves usually emerge from a small hard stem above the bulb or from a soft pseudo-stem made of leaf overlapping sheets. The bulb is covered with membranous skin and contains 20 food bubbles called cloves. The cluster of spherical flowers is initially enclosed in a pair of paper tapered brackets. When green, white or pink flowers bloom, the brackets open. Flower stalks are sometimes formed with small bulbs (small secondary bulbs that form in place of flowers) and sterile flowers. Garlic is usually grown as an annual crop and is grown by planting cloves or bubbles on top, although seeds can also be used. In ancient and medieval times, garlic was considered valuable for its medicinal properties and was taken as a precaution against vampires and other evils. The plant is used in traditional and folk medicine in many places, and there is some evidence that it may help prevent heart disease. Garlic contains about 0.1% essential oil, the main ingredients of which are dial disulfide, dial trisulfide and allele propyl disulfide.
Onion: The scientific name of Onions is Allium cepa. A  herbaceous biennial plant (Amaryllidaceae) in the amaryllis family are grown for their food bulbs. Onions are probably from Southwest Asia but are now grown all over the world, especially in temperate regions. Onions are low in nutrients but are valued for their flavor and are widely used in cooking. They add flavor to dishes such as stews, roasts, soups and salads and are also served as cooked vegetables. Most whole onions are slightly dried before marketing, leaving their skins dry and paper-thin. Onions are also available in various processed forms. Boiled and pickled onions are packed in cans or jars. Frozen onions are available chopped or whole, and bottled onion juice is sold for flavor. Dehydrated onion products have been available since the 1930s. Such products include granular, ground, minced, chopped and chopped shapes. Onion powder is made by grinding dehydrated onions and sometimes packing them with salt. Dried onion products are used in a variety of prepared foods and are sold directly to consumers for use as spices.
Potato: The scientific name of Potato is Solanum tuberosum. an annual plant in the Nightshade family (Solanaceae), grown for its starchy edible tubers. Potatoes belong to the Peruvian Bolivian Andes and are one of the most important food crops in the world. Potatoes are often cooked or mashed as a cooked vegetable and are also ground into potato flour, which is used in baking and as a condenser for sauces. Tubers are highly digestible and provide vitamin C, protein, thymine and niacin. The potato is one of the approximately 150 tuber species of the Solanum genus (one tuber is the swollen tip of the underground stem). The compound leaves are arranged in a spiral. Each leaf is 20-30 cm (approximately 8-12 inches) long and contains a terminal leaflet and two to four pairs of leaflets. The stems are spread in an underground structure called stolons. The tip of the stool can be very large and some can form more than 20 tubers, of variable shape and size, usually weighing up to 300 grams (10 ounces) but sometimes over 1.5 kilograms (3.3 pounds). Is. Skin color varies from brownish white to deep purple. Starchy meat is usually white to yellow in color.
Tomato: The scientific name of Tomato is Solanum lycopersicum. Flowering plant of Nightshade family (Solanaceae), is widely cultivated for its edible fruits. Labeled for nutritional purposes, tomatoes are a good source of vitamin C and the phytochemical lycopene. The fruit is usually eaten raw in salads, served as a cooked vegetable, used as an ingredient in various prepared dishes, and eaten as a pickle. In addition, a large portion of the world’s tomato crop is used for processing. Products include canned tomatoes, tomato juice, ketchup, puree, paste, and “sun-dried” tomatoes or dehydration pulp. The Italians called the tomato Pomodoro (“golden apple”), which led to speculation that the first tomatoes known to Europeans were yellow. It is suggested that the French call it pomme d’amour (“apple of love”) because it was thought to have aphrodisiac properties. However, some scholars claim that the first tomato was taken as a type of eggplant, to which it is closely related. Eggplant was called pomme des Mours (“apple of the Moors”) because it was a favorite vegetable of the Arabs, and pomodoro and pomme d’amour may be a corruption of that name. Tomatoes were introduced from Europe to North America. Thomas Jefferson is known to have raised him in Monticello in 1781. Tomatoes were used for food in Louisiana as early as 1812, but not in the Northeastern states until about 1835. Century This plant is now grown commercially all over the world.