OKRA

English Name: lady's fingers or gumbo Scietific Name: Abelmochus esculentus L. Moench

Okra is also known as saluyot a bunga ( Ilocano) and kaluyot (Ifugao). It is mainly grown for its young immature fruits which are consumed raw, or cooked (fried,broiled,boiled, or blanched). It is common ingredient in soup and sauces. The fruit can be dried or picked. The leaves are sometimes use as spinach and the seeds as a substitute for coffee. Okra is grown in 3,138 ha ( Bureau of agriculturaland Statistics 2005) all over the country. The country is also growing okra for export to Japan about 200 ha, mainly in Tarlac In 2006, the estimated export value is US$ 7M at the average export price of US$ 11-12/box of 4 kg net weight.
Nutritional Value

Per 100 g edible portion,the fruits contain: Properties Amount Water (g) Protein (g) Fiber (g) Carbohydrates (g) Calcuim (g) Energy Value (kl) 90.0 2.0 1.0 7.0 70-90 145.0

Source: Siemonsma, J.S. and Peluek,K. (Editor). 1994. PROSEA Handbook No. 8.Vegetables.Pudoc,Wageningen. 1993/Prosea, Bogor.

PETCHAY
English Name: Chinese cabbage or bok-choy Scientific Name: Brassica rapa L. cv group Pak Choi Pechay is an erect, biennial herb, cultivated as an annual about 15-30 cm tall in vegetative stage. Ovate leaves are arranged spirally and spreading. The petioles are enlarged and grow upright forming a subcylindrical bundle. Inflorescence is a raceme with pale yellow flowers. Seeds are 1 mm in diameter and are reddish to blackish brown in color. Uses and Nutritional Value Pechay is used mainly for its immature, but fully expanded tender leaves. The succulent petioles are often the preferred part. It is used as main ingredient for soup and stir-fried dishes. In Chinese cuisine, its green petioles and leaves are also used as garnish. Each 100 g fresh edible portion contains: Nutrient Amount Water Protein Fat Carbohydrates Fiber Ash B-carotene Vitamin C Calcium Phosphorus Iron Energy Value 93.0 g 1.7 g 0.2 g 3.1 g 0.7 g 0.8 g 2.3 g 53.0 mg 102.0 mg 46.0 mg 2.6 mg 86.0 kJ

KAMATIS
English Name: Tomato Scientific Name: Lycopersicon esculentum Mill Tomato locally known as kamatis, is a herbaceous plant belonging to the Solanaceae or Nightshade family. Growth habit ranges from strongly determinate (bush type) to indeterminate types bearing fruits of different shapes and sizes. Uses and Nutritional Value Tomatoes are consumed fresh in salads & as flavoring ingredients in soups and meat or fish dishes. Various processed forms include pastes, sauces, purees, juices and ketchup. Each 100 g of edible fruit contains: Nutrient Amount Edible portion Moisture Food energy Protein Fat Total carbohydrates Fiber Ash Calcium Phosphorous Iron Sodium Potassium Riboflavin Niacin Ascorbic Acid 95.0 % 94.1% 19.0 cal 1.0 g 0.2 g 4.1 g 0.8 g 0.6 g 18.0 mg 18.0 mg 0.8 mg 4.0 mg 266.0 mg 0.04 mg 0.60 mg 29.00 mg

Siling lara
English Name: Sweet Pepper Scientific Name: Capsicum annuum L. Sweet Pepper belongs to the solanaceous family and can be grown throughout the year. It is a good source of vitamin C and iron and usually served as fresh or cooked with other vegetables, fish and meat. It can also be processed as pickles. There are several types; green, yellow, orange, violet and brown. Popular varieties are California Wonder and Lamuyo. Nutritional value per 100g (3.5oz) Amount Value Energy 84kJ (20kcal) Carbohydrates 4.64 g Sugar 2.40 g Dietary Fiber 1.7 g Fat 0.17 g Protein 0.86 g Vitamin A equiv. 18 g (2%) Thiamine(Vit. B) 0.057 mg (5%) Riboflavin (Vit. B2) 0.028 mg (2%) Naicin(Vit. B3) 0.480 mg (3%) Pantothinic Acid (B5) 0.099 mg (2%) Vitamin B6 0.224 mg (17%) Folate (Vit. B9) 10 g (3%) Vitamin C 80.4 mg (97%)
Source: USDA Nutrient database

Amount Phospuros Potasium Zinc Magnesium Iron Calcium

Value 20 mg (3%) 175 mg (4%) 0.13 mg (1%) 10 mg (3%) 0.34 mg (3%) 10 mg (1%)

Percentages are relative to US recommendations for adults.

TALONG
English Name:EGGPLANT Scientific Name: Solanum melongena The eggplant, aubergine, melongene, brinjal or guinea squash is a plant of the family Solanaceae (also known as the nightshades) and genus Solanum. It bears a fruit of the same name, commonly used in cooking. As a nightshade, it is closely related to the tomato and potato and is native to India. It is a delicate perenial often cultivated as an annual. It grows 40 to 150 cm (16 to 57 in)tall, with large coarsely lobed leaves that are 10 to 20cm (48in) long and 5 to 10cm (24in) broad. Semiwild types can grow much larger, to 225cm (7ft) with large leaves over 30cm (12in) long and 15cm (6in) broad. The stem is often spiny. The flowers are white to purple, with a five-lobed corolla and yellow stamens. The fruit is fleshy, has a meaty texture, and is less than 3cm (1.2in) in diameter on wild plants, but much larger in cultivated forms.The fruit is botanically classified as a berry, and contains numerous small, soft seeds, which are edible, but are bitter because they contain nicotinoid alkaloids, unsurprising as it is a close relative of tobacco. Nutritional value per 100g (3.5oz) : Nutrient Amount Energy 102kJ (24kcal) Carbohydrates 5.7 g Sugars 2.35 g Dietary Fiber 3.4 g Fat 0.19 g Protein 1.01 g Thiamine(Vit. B) 0.039 mg (3%) Riboflavin (Vit. B2) 0.037 mg (3%) Niacin (Vit. B3) 0.649 mg (4%) Panthothenic acid(B5) 0.281 mg (6%) Nutrient Potasium Vitamin B6 Folate(Vit. B9) Vitamin C Calcium Iron Magnesium Manganese Phosphoros Zinc Amount 230 mg (5%) 0.084 mg (6%) 22 g (6%) 2.2 mg (3%) 9 mg (1%) 0.24 mg (2%) 14 mg (4%) 0.25 mg (12%) 25 mg (4%) 0.16 mg

AMPALAYA

English Name Scientific Name

:Bitter Melon : Momordica charantia

Ampalaya is a climbing vine and the tendrils of which grow up to 20 cm long. This herbal plant belongs to the family of Cucurbitaceae,. Ampalaya leaves are heart-shaped, which are 5 to 10 cm in diameter. The fruits of the ampalaya vine are fleshy green with pointed ends at length. The bitter taste of the ampalaya fruit had also been the distinguishing factor from the rest of the fruits with medicinal value, and this is due to the presence of a substance known as momorcidin.Ampalaya has been a folkloric cure for generations but has now been proven to be an effective herbal medicine for many aliments. Most significant of which is for Diabetes. The Philippine variety has proven to be most potent. Ampalaya contains a mixture of flavanoids and alkaloids make the Pancreas produce more insulin that controls the blood sugar in diabetics. Aside from Ampalaya's medicinal value, it is good source of vitamins A, B and C, iron, folic acid, phosphorous and calcium.Ampalaya also helps treat skin diseases and cough. Its herbal value extends to increasing the sterility of women, in parasiticide, antipyretic, and has purgative functions, as well. Herbal Benefits of Ampalaya: Good for rheumatism and gout And diseases of the spleen and liver Aids in lowering blood sugar levels Helps in lowering blood pressure Relives headaches Disinfects and heals wounds & burns Can be used as a cough & fever remedy Treatment of intestinal worms, diarrhea Helps prevent some types of cancer Enhances immune system to fight infection For treatment of hemorrhoids Is an antioxidant and parasiticide Is antibacterial and antipyret

KANGKONG
English Name Scientific Name :Water Spinach : Ipomoea aquatic Forsk. A smooth, widely spreading vine, with the stems trailing on mud or floating on water. Leaves are oblong-ovatem 7-14 cm long, with a pointed tip and heart- or arrow-shaped base, long petiole, the margins entire or angular, and sub-lobed. The peduncles are erect, 2.5 to 5 cm long, with 1 or 2 flowers in the axis of the leaves. Sepals are green,oblong, about 8 mm. The corolla is narrowly bell-shaped, about 5 mm long, and purplish with the tube deeper purple inside. . Young leaves, petioles and stems are used as vegetable, cooked alone or with meat or fish. The vines are also used as fodder for cattle and pigs. Uses and Nutritional Value Each 100 g edible portion contains: Nutrient Amount Water Protein Fat Carbohydrates Fiber Ash Ca Mg Fe Pro Vitamin A Vitamin C Energy Value 90.2 g 3.0 g 0.3 g 5.0 g 1.0 g 1.6 g 81.0 mg 52.0 mg 3.3 mg 4000-10000 IU 30.0 - 130.0 mg 34.0 kJ

PAPAYA
English Name Scientific Name : Melon tree : Carica hermaphrodita Papaya is the term used to pertain to the papaya plant or the fruit. Papaya is believed to have originated from Mexico and it's neighboringCentral American countries. It is a large, woody herb that can grow up to 12 feet in height with a single cylindrical trunk with leaves jutting from the top of the trunk connected by a long stem. Papaya's common names are: papaya, tree melon, kavunagaci, chich put, fan kua, mamao in Brazil, lechoza in the Dominican Republic & Venezuela and paw or papaw in Australia.The papaya fruit is green when young and turns yellow when ripe and the flesh varies in color from bright orange, yellow to pinkish. A properly ripened papaya fruit taste sweet and juicy. It contains papain that helps digestion and is good at tenderizing meat. The hollowed part of the fruit contains edible seeds that resembles and taste like black pepper. Nutrition Facts Serving Size: 1/2 (140g) Nutrient Amount Calories Calories from fat %Daily Value Total Fat Saturated Fat Cholesterol 0 mg Sodium 10 mg Total Carbohydrates 19mg Dietary Fiber 2 g Sugars 9 g Vitamin A Vitamin C Calcium Iron 70 0 0% 0% 0% 0% 6% 10% 8% 150% 4% 2%