Overview

V g t bl tu ll n t scientific t rm nd m l r f r t th d bl rt f th l nt: r t /tub r , t m , l v , t . They r n m rt nt rt f w rld cuisine th t n bl d u t urv v thr ugh untl m ll nn , f ll w ng us thr ugh th age f rl v l z t n , r nd f ll f many ultur v r th l t four th u nd r , nd f n ll r h ng m d rn ul r t that th h v t d . N m tt r wh r u l v , t ng v g t bl represents m rt nt rt f ur d l d t th t r v d your b d w th m rt nt nutr nt . B u f th r versatility n t rm f k ng (w n t th m r w, b l d, k d, nd dr d), w d rr f ult v t n t hn u , unt ld w th n h l u in d l r bl m that d n't r u r u t ng th m, nd h gh nutr t n l v lu , v g t bl r r nt d xtr m l m rt nt mm d t f r hum nk nd. Dur ng m r d f ur gr wth fr m rl t m d rn v l z t n, certain t f v g t bl w r r g rd d xtr m l m rt nt, ft n b ng v lu d m r th n m n , g ld r n th r mm d t th t w wn d. Dur ng th l t f v hundr d r , m n v g t bl th t w r nf n d t th r n nt br d ng gr und udd nl b m tr d ng mm d t f ever-expanding Eur n untr . Dur ng th Ag f S l th t l t d b tw n 1500 nd 1800 , ll m d rn vegetables w r f n ll bl t r h ll f ur rn r f the rth, r v d ng b tt r nutr t n nd m d n l h l t v r n . However, n t v r b d accepted ll v g t bl n th r d n ng t bl . For th longest timem, Am r n th ught t t to b u t bl f r h r , t t w r gn r d b u th r tr nd l v w r t x , nd m f th m w r gn r d nl b u f r l g u b l f (Buddh t d d n t l k g rl b tw n 1 t nd 10th ntur AD, Eur n d l k d t t b u t w n t m nt n d n th b bl , etc.).

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