Vegetables contain little to no vitamin D. Vitamin D comes from animal foods, mainly in cod liver oil, animal liver, egg yolks and lean meat. p>A classification of vegetables

Leaf moss: an important source of inorganic salts and vitamins. In this type of vegetables, especially green leafy vegetables as a representative of vegetable food, such as rape, cabbage, potherb mustard, shepherd's purse, leeks, etc. contains more carotene, vitamin C, and contains a certain amount of vitamin B2.

Roots and tubers: roots and tubers are between the food and vegetable food. Such as potatoes, sweet potatoes, taro, etc., containing more starch, can supply more calories. This kind of vegetable per 100 grams can supply 330 ~ 420 kilojoules (79 ~ 100 kcal), (general vegetables per 100 grams of heat for 40 ~ 170 kilojoules (10 ~ 41 kcal). Its protein, inorganic salt and vitamin content is relatively low. However, carrots and sweet potatoes, which are red and yellow in color, are a good source of carotene.

Melons and tomatoes: Most of these vegetables are available in summer and fall, and are a source of inorganic salts and vitamins when leafy greens are scarce.

Mushrooms: edible mushrooms can be divided into two categories: wild mushrooms and cultivated mushrooms. There are about 200 kinds of wild ones with delicious flavors, such as portobello mushrooms and chanterelles. Cultivated edible mushrooms are mainly mushrooms, shiitake mushrooms, fungus, black fungus and so on. The nutrient content of edible mushrooms is not outstanding, but the flavor is beautiful, is a good cooking dishes, while some kinds of health effects and medicinal value.

Two, the nutritional value of vegetables

Vegetables contain a lot of water, usually 70% to 90%, in addition to a small number of proteins, fats, sugars, vitamins, inorganic salts and fiber.

Judging the nutritional value of vegetables is mainly based on the amount of vitamin B, C, carotene. According to scientific analysis, the darker the color of the vegetables, the more vitamin B, C and carotene, green vegetables are listed by nutritionists as Class A vegetables, these vegetables are rich in vitamin B1, B2, C, carotene and a variety of inorganic salts, their nutritional value is higher.

Vegetables contain cellulose, hemicellulose, essential pigments and pectin and other parts that are not hydrolyzed by the body's digestive enzymes, which can prevent or reduce the absorption of cholesterol. So eating more fresh vegetables is conducive to the prevention and treatment of atherosclerosis.

However, some vegetables, such as spinach, amaranth, water spinach, bamboo shoots, onions, wild rice, although rich in calcium, but also high in oxalic acid, easy to form calcium oxalate precipitation, affecting calcium absorption. So for infants, pregnant women, patients with bone fractures, minimize the consumption of vegetables containing too much oxalic acid. There is experimental evidence that too much spinach affects the absorption of zinc.