Utilisation of Selected Vegetables: Nutritional Composition, Antioxidant Activity, Medical Uses and Drying Methods

Vegetables are the main component of a balanced diet, which are the major contributors of micronutrients (vitamins and minerals). India, renowed for its diverse soil and climatic conditions, cultivates multiple varieties of vegetables, out of which only few of them gained recognition, with the rest still being worked upon for popularization. Some of these underutilised vegetables have significant potential against risk of various diseases and disorders. This article provides a brief introduction to some vegetables like chow chow, red capsicum, bottle gourd, and turkey berry, their nutritional composition, antioxidant activity and various drying methods used to improve their economic value and to produce a variety of products to the consumers in the market. The bioactive compounds present in these vegetables provide a significant role in medical use for various conditions like cardiovascular, hepatic disorders, diabetes, hyperlipidaemia and gastrointestinal symptoms.