ES Agro Farm

Since childhood we all have been forced to consume various vegetables in order to get proper nutrition. No matter how much we used to hate eating those veggies, our parents always made sure that we were finishing it all. Once adulthood kicks in we slowly start understanding the importance of having a balanced and nutritious diet due to which even the most hated food items become a part of our regular diet. While talking about vegetables and their health benefits, we often stress about the nutritional value of all the green vegetables and the benefits that they provide to our overall health. In the twenty-first century even the vegetables have been emerging into new shapes and colours where scientists around the globe have been experimenting in order to produce something with high nutritional value. In this sequence, the red lady finger is something that has gained a lot of popularity recently due to the varied health benefits it has to offer. Red lady finger consists of various nutrients and tastes better than the regular green okra. Enriched with the goodness of anthocyanin and crude fiber, this lady finger helps to keep the blood sugar levels in check. This lady finger has been developed after years long research performed in the Indian Institute of Vegetable Research (IIVR). Rich in b-complex, red lady finger is said to have higher nutritional value compared to its green variant. High in nutritional value, the red lady finger consists of nutrients such as calcium, iron, and antioxidants. 

Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food.[3][4][5] The many species of wheat together make up the genus Triticum /ˈtrɪtɪkəm/;[6] the most widely grown is common wheat (T. aestivum). The archaeological record suggests that wheat was first cultivated in the regions of the Fertile Crescent around 9600 BCE. Botanically, the wheat kernel is a type of fruit called a caryopsis.

Wheat is grown on more land area than any other food crop (220.4 million hectares or 545 million acres, 2014).[7] World trade in wheat is greater than for all other crops combined.[8]

In 2020, world production of wheat was 761 million tonnes (839 million short tons; 1.7 trillion pounds), making it the second most-produced cereal after maize.[9] Since 1960, world production of wheat and other grain crops has tripled and is expected to grow further through the middle of the 21st century.[10] Global demand for wheat is increasing due to the unique viscoelastic and adhesive properties of gluten proteins, which facilitate the production of processed foods, whose consumption is increasing as a result of the worldwide industrialization process and the westernization of the diet.[11][12]

Wheat is an important source of carbohydrates.[11] Globally, it is the leading source of vegetable proteins in human food, having a protein content of about 13%, which is relatively high compared to other major cereals[13] but relatively low in protein quality (supplying essential amino acids).[14][15] When eaten as the whole grain, wheat is a source of multiple nutrients and dietary fiber.[11]

In a small part of the general population, gluten – comprising most of wheat protein – can trigger coeliac disease, noncoeliac gluten sensitivity, gluten ataxia, and dermatitis herpetiformis.[16]

Corn was first domesticated by native peoples in southern Mexico about 10,000 years ago. Modern corn is believed to have been derived from the Balsas teosinte (Zea mays parviglumis), a wild grass. Its culture had spread as far north as southern Maine by the time of European settlement of North America, and Native Americans taught European colonists to grow the indigenous grains. Since its introduction into Europe by Christopher Columbus and other explorers and colonizers, corn has spread to all areas of the world suitable to its cultivation. It is grown from 58° N latitude in Canada and Russia to 40° S latitude in South America, with a corn crop maturing somewhere in the world nearly every month of the year. It is the most important crop in the United States and is a staple food in many places.The corn plant is a tall annual grass with a stout, erect, solid stem. The large narrow leaves have wavy margins and are spaced alternately on opposite sides of the stem. Staminate (male) flowers are borne on the tassel terminating the main axis of the stem. The pistillate (female) inflorescences, which mature to become the edible ears, are spikes with a thickened axis, bearing paired spikelets in longitudinal rows; each row of paired spikelets normally produces two rows of grain. Varieties of yellow and white corn are the most popular as food, though there are varieties with red, blue, pink, and black kernels, often banded, spotted, or striped. Each ear is enclosed by modified leaves called shucks or husks.

cucumber, (Cucumis sativus), creeping plant of the gourd family (Cucurbitaceae), widely cultivated for its edible fruit. The nutritional value of the cucumber is low, but its delicate flavour makes it popular for salads and relishes. Small fruits are often pickled. The cucumber can be grown in frames or on trellises in greenhouses in cool climates and is cultivated as a field crop and in home gardens in warmer areas. The cucumber plant is a tender annual with a rough, succulent, trailing stem. The hairy leaves have three to five pointed lobes, and the stem bears branched tendrils by which the plant can be trained to supports. The five-petaled yellow flowers are unisexual and produce a type of berry known as a pepo. The heat requirement is one of the highest among the common vegetables, and the fruits can become bitter if exposed to uneven watering conditions. The plants are susceptible to a number of bacterial and fungal diseases, including downy mildew, anthracnose, and Fusarium wilt.