1장 총론---------------------------------------------------- 9
1.1 서양 채소 및 열대 채소의 정의......................................................................................... 9
1.2 채소의 종류 및 식물적 특성.............................................................................................10
1.3 채소의 국내외 재배현황....................................................................................................14
1.4 서양 채소 재배의 문제점과 대책....................................................................................16
1.5 서양 채소의 품질 향상법...................................................................................................20
1.6 서양 채소 및 열대 채소의 영양분석표..........................................................................24
2장 서양 채소- --------------------------------------------- 25
2.1 고수..........................................................................................................................................25
2.2 결구상추.................................................................................................................................29
2.3 꽃양배추(콜리플라워)..........................................................................................................37
2.4 그린 빈(채두).........................................................................................................................41
2.5 래디쉬(20일 무)....................................................................................................................45
2.6 로켓 샐러드...........................................................................................................................48
2.7 루타바가.................................................................................................................................51
2.8 리크..........................................................................................................................................54
2.9 바실..........................................................................................................................................58
2.10 방울다다기양배추.............................................................................................................63
2.11 붉은양배추(적채)................................................................................................................67
2.12 브로콜리와 브로콜리니...................................................................................................71
2.13 비트.......................................................................................................................................76
2.14 서양고추냉이......................................................................................................................81
2.15 셀러리...................................................................................................................................85
2.16 스위트콘(단옥수수)............................................................................................................90
2.17 식용대황(루바브)................................................................................................................96
2.18 아스파라거스................................................................................................................... 101
2.19 아티초크와 카둔............................................................................................................. 110
2.20 엔디브................................................................................................................................ 116
2.21 워터크레스(물냉이)......................................................................................................... 120
2.22 차이브................................................................................................................................ 124
2.23 치커리................................................................................................................................ 128
2.24 파스닙................................................................................................................................ 134
2.25 파슬리................................................................................................................................ 138
2.26 페널.................................................................................................................................... 143
2.27 피망(파프리카)................................................................................................................. 147
2.28 케일.................................................................................................................................... 155
2.29 콘 샐러드.......................................................................................................................... 159
2.30 콜라비................................................................................................................................ 162
2.31 크레스................................................................................................................................ 166
2.32 흑색 살시피...................................................................................................................... 169
3장 열대 채소--------------------------------------------- 173
3.1 공심채.................................................................................................................................. 173
3.2 날개콩.................................................................................................................................. 177
3.3 뉴질랜드 시금치................................................................................................................ 181
목차 7
3.4 마카....................................................................................................................................... 183
3.5 말라바시금치..................................................................................................................... 187
3.6 모로헤이야.......................................................................................................................... 189
3.7 모링가.................................................................................................................................. 192
3.8 야콘....................................................................................................................................... 195
3.9 얌빈(칡감자)........................................................................................................................ 200
3.10 여주(쓴오이)..................................................................................................................... 205
3.11 오크라................................................................................................................................ 210
3.12 우유꼬(울루코)................................................................................................................. 213
3.13 울금.................................................................................................................................... 217
3.14 차요태................................................................................................................................ 221
3.15 타마릴로(나무토마토)..................................................................................................... 225
3.16 토마틸로........................................................................................................................... 229
3.17 패션푸르트(백향과)......................................................................................................... 233
3.18 페피노................................................................................................................................ 237
3.19 홍봉채(기누라)................................................................................................................. 240
• 참고문헌................................................................................................................................................. 245
부록 서양 및 열대 채소의 주요 성분표-------------------------- 251
• 찾아보기................................................................................................................................................. 255