Based on the different organs consumed, common vegetables in daily life are the following:

1, root vegetables: vegetables with fat roots as the product organ belong to this category.

(1) fleshy roots - to the seed germ root growth of the fat main root as a product, such as turnips, carrots, root mustard, turnip greens, turnips, horseradish, American windbreak and so on.

(2) tuberous root class - to hypertrophied lateral roots or nutrient buds occurring root expansion as products, such as burdock, jicama, sweet potato, kudzu and so on.

2, stem vegetables: vegetables with fat stems as products.

(1) fleshy stems - to fat above ground stems as products, there are lettuce, wild rice, stems with mustard, bulbous kale (kohlrabi) and so on.

(2) Tender stems - with sprouting shoots as products, such as stone dioecious cypress, bamboo shoots, parsnips, and so on.

(3) Tubers - fat tubers as products, such as potatoes, chrysanthemums, grass stoneworms, silver-striped vegetables, etc.

(4) Roots and tubers - with fat rhizomes as products, such as lotus root, ginger, Xianghuo etc.

(5) Bulbs - with underground bulbs as products, such as cucumber, taro, water chestnuts and so on.

3, leafy vegetables: vegetables with fresh leaves and petioles as products.

(1) ordinary leafy vegetables - cabbage, leaf mustard, ocotillo, carex, kale, shepherd's purse, spinach, amaranth, fenugreek, leafy beet, lettuce, coriander, celery, etc..

(2) Knotty leafy vegetables - Knotty kale, cabbage, knotty lettuce, cabbage mustard, etc.

(3) Pungent leafy greens - scallions, leeks, split onions, fennel, coriander, etc.

(4) Bulbs - bulbs are formed by the expansion of the base of the leaf sheaths, such as onions, garlic, shallots, lilies, etc.

4, cauliflower class: the flower vessel or fat and tender flower branches as products, such as goldenseal, artichoke, cauliflower, purple cabbage shoots, kale and so on.

5, fruit vegetables: fruit and seeds as products.

(1) gourd fruit - pumpkin, cucumber, watermelon, melon, winter melon, squash, bitter gourd, snake gourd, Buddha's hand melon and so on.

(2) Berries - tomatoes, peppers, eggplants.

(3) Pods - kidney beans, cowpeas, cutter beans, peas, broad beans, hairy peas, etc.

(4) Miscellaneous fruits - sweet corn, strawberries, lozenges, okra, etc.

Expanded Information:

Vegetables are a class of plants or mushrooms that can be cooked and cooked to become food, and vegetables are one of the essential foods in people's daily diet. Vegetables can provide a variety of essential vitamins and minerals and other nutrients.

Generally speaking, the darker the color of the vegetables, the more nutrients they contain. If you distinguish by color, from dark to light color arrangement, green vegetables nutrients higher than red and yellow vegetables, red and yellow vegetables and higher than white vegetables. For example, red tomatoes contain lycopene higher than yellow tomatoes, green cauliflower containing vitamin A than white cauliflower high, red skinned sweet potatoes than white skinned sweet potatoes nutritional high, black fungus containing a variety of vitamins higher than white fungus.

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