VEGETABLE PRODUCTION IN THE ASIAN AND PACIFIC REGION

Table 1. Nutritional contributions of AVRDC's six crops towards balancing a rice diet.^a

Crop (per 100 g)	% H2O	Fiber (g)	Energy (Cal)	Protein (g)	Iron (mg)	Calcium (mg)	Vitamin A 1.0	Vitamin B1 (mg)	Vitamin B2 (mg)	Niacin (mg)	Vitamin C (mg)
Rice	13	0.5	354	6.5	0.6	15	0	0.11	0.04	1.4	0
Soybean	8	18.0	325	36.8	7.4	216	20	0.44	0.31	3.2	0
Monbean	11	1.1	320	22.9	4.9	86	70	0.52	0.29	3.1	0
Sweet potato	70	0.3	113	2.3	1.0	46	7,100	0.08	0.05	1.9	20
White potato	67	0.1	75	2.3	0.7	7	0	0.7	0.04	1.0	7
Tomato	95	0.3	18	0.7	0.4	11	260	0.04	0.03	0.4	29
Chinese cabbage	95	0.5	15	1.9	0.7	38	+	0.10	0.10	0.4	35
Recommended nutritional balancec			354	7.8	2.4	83	690	0.19	0.20	2.4	7

^PaAdapted form T.C. Tung,P.C. Huang,H.C. Li,and H.L. Chen. Composition of foods used in Taiwan. Journal of the Formosan Medical Association,vol. 60(11) pp. 973-1005,Nov 1961. ^bOrange-fleshed sweet potato roots. ^cCombined averages of recommended balance when caloric level is 354 cal (100 g of rice) for adult men doing moderate work and 10-year-old children in Taiwan and India. "+" = Trace. = significant contribution.

Vegetables are also high-value crops useful for improving incomes of small farmers (figure 1).

Much vegetable production in tropical Asia is carried on at high elevations where cool temperatures permit growing poorly adapted vegetables demanded by European tastes and the hotel trade. Major vegetable production zones have thus been created in Baguio,(the Phillippines), Dalat,(Vietnam),Bandung,(Indonesia),Chiang Mai,(Thailand), Cameron Highlands,(Malaysia),Goroka and Mt. Hargan,(Papua and New

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