Pictures of vegetable types

Pictures of vegetable types, vegetables are a kind of food that we often eat, and there are many kinds of vegetables, which can be specifically summarized as leaves, roots, melons and fruits, etc. What are the pictures of vegetable types to share with you? Vegetable types picture 1

Root vegetables: vegetables with hypertrophy roots as product organs are divided into fleshy roots-main roots with hypertrophy of seed radicles as products, such as radish; Tuberous roots-products made from enlarged lateral roots or roots with vegetative buds, such as potato;

cauliflower: vegetables with hypertrophy stems as product organs are divided into succulent stems-with hypertrophy aboveground stems as products, such as lettuce; Tender stems-products made from germinated tender buds, such as bamboo shoots; Tubers-products made of fat tubers, such as potatoes; Rhizomes-products made from fat rhizomes, such as lotus roots; Bulbs-products based on underground bulbs, such as arrowheads; Bulbs-Bulbs formed by expanding the base of leaf sheaths, such as onions;

leafy vegetables: vegetables with fresh leaves and petioles are divided into ordinary leafy vegetables-Chinese cabbage, leafy vegetables-cabbage, spicy leafy vegetables-green onions, etc.

cauliflower: the products are floral organs or tender flower branches, such as day lily, artichoke, cauliflower, purple flower bud, Chinese kale, etc.

Fruits and vegetables: taking fruits and seeds as products, they are divided into three categories: Fructus Cucurbitae, Berry Tomato, Pod Bean, Miscellaneous Fruit, Sweet Corn, etc.

Edible fungi: refers to edible mushrooms with huge fruiting bodies. There are more than 351 kinds of edible fungi in China, most of which belong to Basidiomycetes, such as mushrooms.

Greenhouse vegetables: refers to the vegetables planted by covering plastic film on the greenhouse, which can artificially control the season of vegetables, such as ear fungus, water spinach, celery, lettuce, etc.

Organic vegetables: refers to vegetable products that are strictly in accordance with the organic production regulations, prohibit the use of any chemical substances, follow the laws of nature and ecological principles, and have been certified by organic food certification bodies;

Common vegetable names: Chinese cabbage, spinach, lettuce, cabbage, potato, lotus root, white radish, carrot, cucumber, wax gourd, loofah, string beans, coriander, chives, water spinach, mushrooms, shiitake mushrooms, Pleurotus ostreatus, Flammulina velutipes, etc. Picture of vegetable species 2

1. Leafy vegetables: Longgupeta (wild lotus seed), Hongfeng, Huanggong (sunflower), Shansu, Gracilaria lemaneiformis, Qingjiang, Pteridium aquilinum (over cat), mustard, spinach, coriander, chrysanthemum, amaranth and lettuce (lettuce).

2. Bean sprouts: alfalfa sprouts and bean sprouts;

3. Onion and garlic: onion, garlic, red onion, leek, garlic, ginger, shallot, garlic sprout and garlic moss;

4. melons and fruits: cucumber (cucurbit), comb melon, loofah, wax gourd, bitter gourd, pumpkin, zucchini, snake melon, bamboo shoots, fingered citron, corn and okra;

5. Solanum fruits: tomato, pepper, eggplant, melon eggplant and sweet pepper;

6. Root vegetables: sugarcane bamboo shoots, half-day bamboo shoots, corn bamboo shoots, bamboo shoots, asparagus, water bamboo shoots, radishes, carrots, burdock, bamboo shoots, winter bamboo shoots and lettuce;

7. cauliflower: cauliflower and broccoli;

8. Pods: peas, kidney beans, green beans, soybeans, edamame, cowpea, and cowpea king;

9. Edible fungi: Hongxi Mushroom (Tricholoma matsutake), Whitening Mushroom, Straw Mushroom, Xiuzhen Mushroom, Lentinus edodes, Hericium erinaceus, Auricularia auricula, Flammulina velutipes, Pleurotus eryngii, Tricholoma, Tremella, Agrocybe aegerita;

11. Lettuce: Zizania latifolia and Euryale ferox;

11. Marine vegetables: seaweed, kelp (kelp) and watercress. Picture of vegetable species 3

1. Classification of root vegetables

Introduction: The so-called root vegetables mean that the edible parts of plants are rhizomes.

main representatives: the main root vegetables are radish, sweet potato, turnip, mustard, beetroot, Saposhnikovia divaricata, kohlrabi, asparagus, Zizania latifolia, Chinese kale, sweet potato and lettuce.

2. Classification of stem vegetables

Introduction: Stem vegetables refer to plant varieties that can be directly eaten by stems, and most of them become raw materials for home cooking, and stir-frying is the best cooking method.

main representatives: the main stem vegetables are lotus root, lossless, Chinese kale, Jerusalem artichoke, potato, water chestnut, turnip, potherb, chicory, celery, okra, olive, cowhide, tender bamboo shoots and so on.

3. Classification and introduction of leafy vegetables

: refers to vegetables that can directly eat the tender leaves of plants, which can mainly be fried and boiled, and mainly supplemented with vitamin C.

main representatives: the main leafy vegetables are agarwood, cowhide, ginseng, chicory, red oil cabbage, mustard, heart-saving vegetables, cold dishes, lettuce, wormwood, mountain lettuce, Chinese kale, amaranth, leek, oil color, water spinach, bitter chrysanthemum, Wuta cabbage and so on.

4. Introduction to the classification of cauliflower

: Cauliflower refers to the flowers whose main edible parts are plants, but this kind of vegetables has few varieties, but its edible value is high, and the edible rate can account for more than 91%.

main representatives: the main cauliflower categories are edible chrysanthemum, cauliflower, broccoli, day lily, rape flower, artichoke, Sophora japonica and so on.

5. Classification of fruits and vegetables

Introduction: Fruits and vegetables refer to the varieties with the edible parts of plants, mainly including legumes, melons and fruits.

main representatives: fruits and vegetables include pumpkin, squash, horn pepper, cowpea, eggplant, bitter gourd, cucumber, roe gourd, fingered citron, white melon, pugua, zucchini, tip melon, okra, hanging melon, crisp melon

small cucumber, loofah, yuegua and so on. Picture of vegetable species 4

1. Species of fresh vegetables

Wild species: mainly wild mushrooms, bracken, Osmunda japonica, water celery, etc.

cultivation (cultivation) categories: including root vegetables, stem vegetables, leafy vegetables, cauliflower vegetables, fruits and vegetables, odontopathy, young seeds, edible fungi, etc.

marine (aquatic) species: mainly kelp, laver, lotus root, water chestnut, etc.

second, the types of vegetable products

clean vegetables and fresh-cut vegetables: fresh vegetables that are only lightly processed and packaged and can be eaten or used in catering industry;

quick-frozen: refers to fresh vegetables that have been cut and quickly frozen;

dehydrated dried products: refers to dehydrated dried vegetable products;

Pickled pickles: refers to vegetable products made by dipping, pickling and soaking;

canned products: processed vegetable products packaged in canned containers;

vegetable juice drinks: vegetable juice is the juice obtained by squeezing fresh or frozen vegetables. After further processing (such as blending, sterilization and packaging), it can become a vegetable juice product or a vegetable juice beverage.

III. A complete list of vegetable varieties

Root vegetables: radish (carrot, water carrot), root mustard, kohlrabi (mustard knot), turnip (turnip, wormwood), turnip cabbage (turnip knot) and horseradish, American parsnip, root celery, burdock, etc.

Stems: green onion, shallot, garlic, onion, ginger, ginger, lotus root, lettuce, yam, water bamboo, potato, sweet potato, Buluke, asparagus (asparagus), cabbage, lily and lotus root.

leafy Chinese cabbage, Chinese cabbage, Brussels sprouts, kale, purple cabbage, head cabbage, lettuce, spinach, leek, celery, chicory, oil wheat, okra, water spinach, chrysanthemum morifolium, amaranth

Toona sinensis, baby cabbage, Chinese kale, shepherd's purse, Chinese kale.

cauliflower includes cabbage flower, cauliflower, day lily, broccoli, laver vine, artichoke, kale, etc.

sprouts include pea sprouts, Toona sinensis sprouts, radish sprouts, buckwheat sprouts, peanut bud, ginger sprouts, soybean sprouts, mung bean sprouts and bean sprouts.

Fruit and vegetable peppers (pepper, green pepper, sharp pepper, sweet pepper, morning pepper and line pepper), pumpkin, golden pumpkin, black-skinned wax gourd, bitter gourd, cucumber, loofah, watermelon, gourd, zucchini, tomato, eggplant, kidney bean and cowpea.

Mushrooms, auricularia auricula, Volvariella volvacea, Pleurotus ostreatus, Pleurotus ostreatus, Flammulina velutipes, Pleurotus eryngii, Agrocybe aegerita, Tremella, Hericium erinaceus, Boletus, Russula, Dictyophora dictyopteris, Tricholoma matsutake, Ganoderma lucidum and Cordyceps sinensis.