According to incomplete statistics, there are more than 100 kinds of vegetables cultivated in China, among which 40 or 50 kinds are mainly cultivated. There are many classification methods, such as classification according to botanical characteristics, classification of edible parts, classification of agricultural biology, classification of temperature, classification of illumination, classification of nutritional components, classification of edible methods and so on.
Vegetables and plants have a wide range and many kinds. China is also one of the centers of origin of cultivated plants in the world. In addition to some cultivated plants as vegetables, there are many wild or semi-wild species, such as shepherd's purse, purslane, Artemisia selengensis, dandelion and houttuynia cordata, which can also be eaten as vegetables.
(1) Leafy vegetables: heading Chinese cabbage, non-heading Chinese cabbage, cabbage, Brussels sprouts, kale, Chinese cabbage, Chinese cabbage, green vegetables, small cabbage, cabbage, purple cabbage, lettuce, spinach, leek, leek flower, garlic sprout, celery, cress, Gracilaria lemaneiformis, chrysanthemum, oil wheat and so on.
(2) Roots: radish, onion, shallot, garlic, onion, ginger, ginger, lotus root, garlic bolt, leek bolt, lettuce, yam, taro, konjac, potato, sweet potato, cold potato, shredded platycodon grandiflorum, kohlrabi (root mustard), radish, turnip cabbage, turnip.
③ Sprouts: pea sprouts, Toona sinensis sprouts, radish sprouts, buckwheat sprouts, peanut bud, ginger sprouts, soybean sprouts, mung bean sprouts and bean sprouts.
④ Fruits and vegetables: pepper (pepper, green pepper, sharp pepper, sweet pepper, morning pepper and snail pepper) pumpkin, golden pumpkin, wax gourd, bitter gourd, pumpkin, cucumber, loofah, bergamot, pumpkin, gourd, pumpkin, zucchini, tomato, eggplant, kidney bean and cantaloupe.
⑤ Fungi: Auricularia, Tremella, Pleurotus ostreatus, Volvariella volvacea, Tricholoma, Hericium erinaceus, Flammulina velutipes, Lentinus edodes, Coprinus comatus, Dictyophora dictyopteris, Pleurotus eryngii, Undaria pinnatifida, etc.
Extended data
The benefits of eating vegetables
1 is an important source of vitamins.
Only vegetables and fruits contain VC and VA protocarotene, and also contain VB 1, B2, nicotinic acid and VP. VC can prevent scurvy, VA can keep eyesight and prevent dry eye and night blindness.
2. It is an important source of minerals.
Vegetables contain minerals such as calcium, iron and copper, among which calcium is the main substance for the development of baby bones and teeth, and can also prevent rickets; Iron and copper can promote the synthesis of hemoglobin, stimulate the development of red blood cells, prevent baby from loss of appetite and anemia, and promote growth and development; Minerals can turn vegetables into alkaline foods, neutralize acidic foods such as grains and meat, and adjust the acid-base balance of body fluids.
3. It is an important source of cellulose.
Vegetables are rich in cellulose, which can stimulate gastric juice secretion and intestinal peristalsis, increase the contact area between food and digestive juice, help the human body digest and absorb food, promote the discharge of metabolic waste and prevent constipation.
4. It is an important source of volatile aromatic oil.
Vegetables can help us prevent and treat some diseases.
Some vegetables contain volatile aromatic oil and have a special taste, such as ginger, onion and garlic. This unique fragrance can stimulate appetite and prevent and treat some diseases.
Eating more vegetables can also help the body to supplement calcium.
The content of phosphorus in milk is too high, and the ratio of calcium to phosphorus is not suitable. Improper ratio of calcium to phosphorus will affect the absorption of calcium in the body.
Although the calcium in vegetables is not as high as that in milk, and it is easily influenced by phytic acid or oxalic acid, which reduces the absorption rate in the intestine, some vegetables have even higher calcium absorption rate than milk, such as mustard greens and soybean sprouts. So some babies who are not used to drinking milk can also get some calcium from vegetables.
Reference source; Baidu encyclopedia-vegetables