Asian Crops and Human Dietetics comprehensively reviews the plants and spices in the Asian diet which have made significant beneficial contributions to daily health and nutrition. Acknowledgments ix Introduction xi Grains 1(20) Major Cereals 3(5) Millets 8(6) Buckwheat 14(7) Vegetables 21(68) Phytochemicals, Nutrient and Anutrient Compounds 21(4) Cucurbits 25(7) Brassicas 32(4) Alliums 36(8) Green Leafy Vegetables 44(10) Solanaceae 54(2) Legumes 56(1) Tubers 57(4) Other Vegetables 61(28) Fruits 89(32) Pome Fruits 89(3) Drupes, or Stone Fruits 92(1) Other Fruits 93(28) Fats and Oils 121(10) Sesame 122(1) Coconut 123(3) Flax 126(1) Rapeseed 127(4) Beans and Nuts 131(18) Beans 131(10) Nuts 141(8) Spices 149(36) Asafetida 149(2) Black Pepper 151(1) Cardamom 152(2) Cinnamon 154(1) Clove 155(1) Curry Leaf 156(1) Dill 157(2) Fennel 159(2) Ginger 161(1) Lemongrass 162(2) Licorice 164(1) Nutmeg 165(2) Saffron 167(1) Star Anise 168(2) Sweet Basil 170(1) Turmeric 171(14) Herbal Beverages and Subsequents (Postprandial Treats) 185(10) Tea 186(1) Areca Nut 187(2) Betel Leaf 189(6) Index 195