Introduction and pictures of various vegetables

Introduction and pictures of various vegetables. China is known as the "Kingdom of Cooking". There is no distinction between high and low food, as long as you like it. Yes, it can be called gourmet, but making gourmet food also requires some skills. The following is an introduction and pictures of various green vegetables. Introduction and pictures of various green vegetables 1

1. Rapeseed

The fiber content in the vegetable is high. The reason why many people don’t like to eat it is because it seems to be chewy. There is "silk" in it, so eating it together with other high-fiber staple foods will cause the accumulation of insoluble fiber. Fiber is the nemesis of "constipation" and a "magic weapon" for people who are trying to lose weight to reduce lipids and excess carbohydrates. However, once consumed in excess, disadvantages will follow: first, it will cause obstruction of nutrient absorption.

2. Qinggengcai

Qinggengcai is a kind of Shanghai cabbage, also called Xiaotangcai. The plant shape is upright, with a large head and waist. The plant height is about 28 cm, and the spread is 28 cm × 30 cm. The leaves are smooth, entire, green, and broadly oval. The petioles are green and white, broad and thick. The base is slightly concave. The leaf-stem length ratio is 2:3.

A single plant weighs about 550 grams. Beautiful appearance and good commercial properties. Heat-resistant, cold-resistant and insect-resistant. Each 100g of fresh vegetables contains 93-95g of water, 2.3-3.2g of carbohydrates, 1.4-2.5g of protein, 30-40mg of vitamin C, 0.6-1.4g of fiber, and other vitamins and minerals. Can be fried, made into soup, and pickled.

3. Shanghai green

Shanghai green, also known as Shanghai cabbage, Suzhou green, Qingjiang cabbage, green ginger cabbage, Xiaotang cabbage, and green stem cabbage , Qingjiang cabbage, rapeseed, and spoon cabbage are the most common pakchoi varieties in East China around Shanghai. It is also called green cabbage or small green cabbage in Jiangsu and Zhejiang areas.

Shanghai Qing is a kind of Chinese cabbage with fewer leaves and more stems. The stems are white like gourds and gourds. Therefore, Shanghai Qing is also called Piaoer Bai. The characteristic of Shanghai Qing is that it grows bright and aboveboard, every leaf is green, and every leaf completes the photosynthesis of chlorophyll during the growth period. It is distributed in subtropical and temperate zones, and this species can be found everywhere in China.

4. Four-season Chinese cabbage

Four-season Chinese cabbage is a common edible vegetable in the cruciferous family and leafy vegetables. Chinese cabbage is native to my country and is distributed throughout the north and south. It is widely cultivated in my country. Brassicaceae. Chinese cabbage is a cultivated plant of the genus Mustard. Its stems and leaves are edible. It is a one- or two-year herbaceous plant and is often cultivated as an annual. According to measurements, pak choi is the vegetable with the richest minerals and vitamins among vegetables.

5. Chinese cabbage

Chinese cabbage, also known as Chinese cabbage, belongs to the genus Brassica of the Brassicaceae family and is a biennial herbaceous plant. Suitable for sowing in warm areas in the south, it is one of the specialty vegetables in southern my country. It can be sown all year round and is now introduced and cultivated all over the world. The cabbage sum is tender in quality, sweet and bitter in taste, and rich in nutrients.

Each kilogram of edible part contains 13 to 16 grams of protein, 1 to 3 grams of fat, 22 to 42 grams of carbohydrates, 410 to 1350 mg of calcium, 270 mg of phosphorus, and 13 mg of iron. Carotene 1 to 13.6 mg, riboflavin 0.3 to 1 mg, niacin 3 to 8 mg, and vitamin C 790 mg.

6. Qingjiang cabbage

Qingjiang cabbage is a kind of green leafy vegetable, also known as Xiaotang cabbage, Shanghai green, Jiangmen cabbage, etc. The leaves are oval and the petiole is Thick, green, waisted plant shape, beautiful and neat, fine fiber, sweet taste and good taste. Qingjiang cabbage can be further divided into two types: green-stem cabbage and white-stem cabbage according to the color of the stems.

Because the appearance of Qingjiang dish is somewhat similar to that of a spoon, some people also call it Spoon dish. Qingjiang vegetables look like spoons, are bright green in color, and have a short growing season. It only takes about one month from sowing to harvesting. They can be seen on the market all year round. Qingjiang vegetables are also commonly used as a foil vegetable. In addition to simple dishes such as quick frying and blanching, Qingjiang vegetables can be made into vegetable and meat wontons with minced meat. Qingjiang vegetables can also be made into steamed buns and delicious vegetable rice. The appearance is similar to rapeseed.

7. Shao Cai

Shao Cai (paeony), also known as Qiao Yao, red flower grass and grass seed. Leguminosae (leguminosae), Astragalus genus. Now distributed in central and western Asia, it is mostly grown as green manure in rice fields. China has been planting large areas in the middle and lower reaches of the Yangtze River as early as the Ming and Qing Dynasties, and it is widely distributed in the 24-35 degrees north latitude area.

8. Spoon vegetable

The leaves are oval, the petiole is thick, and the green color is very similar to a spoon (hence the name "Spoon vegetable"); the plant type is clustered The waist is beautiful and neat; the fiber is thin and the taste is sweet and good. It has strong heat resistance, cold resistance and transportation resistance, making it a good daily vegetable. Chinese aliases include Qingjiang cabbage, Qinggang cabbage, Qingjiang cabbage, Shanghai green and so on.

9. Pachysandra

Pachysandra is a plant of the genus Sugar Beet in the Chenopodiaceae family.

It is a biennial herb. The plant height varies depending on the species, ranging from 30-50 cm for dwarf species and 60-110 cm for tall species. The roots are thicker and shorter and penetrate the soil shallowly. The leaves are broad and oval, light green or dark green, smooth, plump and fleshy, with long and wide petioles. The fruit is brown, with a rough and hard outer skin, and one to several seeds inside. It is native to Europe and has been introduced and cultivated in the Yangtze River Basin and the south of China. Pachysandra is a temperature-loving plant, and the optimum temperature for growth is 15-25°C.

10. Brassica chinensis

Brassica chinensis is a green leafy vegetable, the common name for the seedlings of the cruciferous plant Brassica chinensis. The name above is more common in Shanghai. It can treat lung-heat cough, constipation, erysipelas, paint sores and other diseases. Children with calcium deficiency, soft bones, and baldness can use cabbage soup, add salt or sugar, and drink it. Regular consumption is quite beneficial. Chinese cabbage contains vitamin B1, vitamin B6, pantothenic acid, etc., which has the function of relieving mental stress.

11. Yellow cabbage

Yellow cabbage has dark green outer leaves and bright yellow inner leaves. It has a fresh taste and high nutritional value. It is a Korean-made cabbage. Special cabbage variety for kimchi. The outer leaves are dark green, the inner leaves are bright yellow, the petioles are thin, the taste is fragrant and the food is good. The weight of a single ball is 1.2 kg, the height of the ball is 20 cm, and the ball diameter is 13-15 cm. Its characteristics are better in dense planting.

12. Milk cabbage

Milk cabbage is an annual herbaceous plant, a cruciferous plant, native to southern China and mostly cultivated in Guangdong. . Milk cabbage is a type of non-heading cabbage (common cabbage, pak choy, green cabbage, rapeseed) with a medium-short and fat plant type and wide petioles. Shallow-rooted crops have well-developed fibrous roots and strong regeneration capacity, making them suitable for seedlings and transplanting. The plant type is short, with a plant height of about 20 to 22 cm and a large spread of about 25 to 27 cm. The stems are shortened during the vegetative growth period and will elongate when exposed to high temperatures or overly dense planting.

The basal leaves are rosette-shaped and nearly round; green or dark green, shiny, wrinkled leaves, entire edge, thick and short petiole, spoon-shaped, milky white. It is sweet in nature and slightly cold, and has the functions of clearing away heat, detoxifying, and relieving gastrointestinal problems.

13. Beijing No. 3 cabbage

Beijing New No. 3 cabbage is a mid- to late-maturing first-generation hybrid with a growth period of 80 days. The plant shape is semi-erect and the growth momentum is Stronger, with a plant height of 50 cm, a spread of 75 cm, darker outer leaves, slightly wrinkled leaf surfaces, green petioles, and overlapping piles in the middle of the leaf bulbs. The bulb height is 33 cm, the bulb width is 19.3 cm, the sphericity index is 1.7, and the bulbs are formed. It is fast and compact. The net weight of a single plant is 4.2 kilograms. The yield is 7500-8500 kilograms per mu. The net rate is 85%. It is resistant to viral diseases, downy mildew and soft rot. It has good quality and is durable in storage.

In addition to the above cabbage varieties, there are also bamboo tube cabbage, Qingza No. 3 cabbage, Yihe Qiu cabbage, Ma Ye Qing cabbage, and Qinbai No. 2 cabbage. Introduction and pictures of various vegetables 2

Introduction to the types of vegetables

1. Classification of product organs of vegetables

The product organs of vegetable plants include roots, stems, There are 5 categories such as leaves, flowers, and fruits, so they are also divided into 5 categories according to the product organ classification.

1. Root vegetables. The product (edible) organ of this type of plant is fleshy roots or tubers.

Succulent root vegetables: radish, carrot, kohlrabi (root mustard), rutabagas, rutabagas and root beets, etc.

Root vegetables: jicama, kudzu, etc.

2. Stem vegetables. The edible parts of these vegetables are stems or stem modifications.

Underground stems: potatoes, Jerusalem artichokes, lotus roots, ginger, water chestnuts, arrowroot mushrooms and taro, etc.

Aboveground stems: wild rice, cypress, bamboo shoots, lettuce shoots, kohlrabi, mustard, etc.

3. Leafy plants. This type of vegetables uses ordinary leaves or leaf balls, leaf clusters, and abnormal leaves as product organs.

Common leafy vegetables: Chinese cabbage, mustard greens, spinach, celery and amaranth, etc.

Heading leaves: cabbage, Chinese cabbage, head lettuce and mustard greens, etc.

Pungent vegetables: onions, leeks, turnips, fennel, etc.

Bulb vegetables: onions, garlic, lilies, etc.

4. Cauliflower. This type of vegetables uses flowers, enlarged flower stems or curds as product organs, such as cauliflower, daylily, broccoli, seaweed vines, artichokes and kale.

5. Fruits and vegetables. This type of vegetables uses tender fruits or mature fruits as product organs.

Solanaceous fruits: eggplant, tomatoes, peppers, etc.

Pods: legumes, kidney beans, anal beans, sword beans, edamame, peas, broad beans, eyebrow beans, lentils and winged beans.

Fruits: cucumbers, pumpkins, winter melons, loofahs, vegetable melons, gourds and snake melons, as well as fresh melons such as watermelons and muskmelons.

2. Agroecological classification of vegetables

According to the agroecological classification, this classification method combines the biological characteristics of vegetable plants with the characteristics of cultivation techniques. There are many categories, but they are more practical.

1. Cabbage.

These vegetables are all cruciferous plants, including Chinese cabbage, pak choi, leaf mustard, cabbage, kohlrabi, cauliflower, cabbage, and whole vegetables. Most of them are biennial plants, forming product organs in the first year and flowering and seeding in the second year.

2. Tap root type. This type of vegetables, whose fleshy flesh is suitable for consumption, includes radishes, turnips, root mustards, carrots, and root beets. Mostly biennial plants, similar to cabbage.

3. Solanum fruits. Mainly annuals such as eggplants, tomatoes and peppers.

4. Melons. Mainly cucumber, winter melon, pumpkin, loofah, bitter melon, gourd, gourd, watermelon and melon. The ripe seeds of watermelon and pumpkin can be eaten stir-fried or made into snacks.

5. Beans. Leguminous vegetables are edible products with seeds or seeds. Mainly beans, double beans, peas, broad beans, edamame, lentils and sword beans. Beans and beans can be cultivated with supports, and some can be cultivated without supports. Both pea seedlings and broad bean sprouts are edible.

6. Onions and garlic. These vegetables are all plants of the Liliaceae family, mainly biennial plants such as green onions, onions, garlic and leeks, which are propagated by seeds or asexually.

A comprehensive introduction to the types of green vegetables. The above roughly explains the classification of vegetable types in detail from two aspects, and also briefly talks about representative vegetables to emphasize. Vegetables are very important to us as one of the essential ingredients for our daily supplement of nutrients and vitamins as well as food and clothing. But when choosing vegetables, you should choose what suits you. Introduction and pictures of various green vegetables 3

1. Rhizome. Including radish, potato, lotus root, sweet potato, yam, taro, wild rice, kohlrabi, arrowroot, onion, ginger, garlic, garlic sprouts, leek flowers, scallions, leeks, etc.

2. Melons and nightshades. Including winter melon, pumpkin, zucchini, loofah, cucumber, eggplant, tomato, bitter melon, pepper, corn, small melon, etc.

3. Leafy vegetables. Including cabbage, spinach, rape, cabbage, amaranth, leek, wormwood, coriander, mustard greens, kale, fennel, garlic sprouts, lettuce, water spinach, pea tips, lettuce, white cauliflower, broccoli, lettuce, cabbage, shallots, etc.

4. Cauliflower. This type of vegetables uses flowers, enlarged flower stems or curds as product organs, such as cauliflower, daylily, broccoli, seaweed vines, artichokes and kale.

5. Fresh beans. Including beans (including dwarf beans and vine bean varieties), cowpeas, peas, broad beans, edamame (ie soybeans), lentils, sword beans, etc.

1. Types of fresh vegetables

Wild types: mainly include wild fungi, bracken, weevil, water celery, etc.;

Cultivation (culture) types: Including root vegetables, stem vegetables, leafy vegetables, cauliflower, fruit vegetables, tooth vegetables, young seeds, edible fungi, etc.;

Marine (aquatic) vegetables: mainly kelp, Seaweed, lotus root, water chestnuts, etc.

2. Types of vegetable products

Clean vegetables and fresh-cut vegetables: fresh vegetables that have only been lightly processed and packaged for freshness, and can be eaten or used in the catering industry;

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

Dehydrated and dried: refers to dehydrated dried vegetables;

Pickled vegetables Category: refers to vegetable products made from sauce, pickling and pickling;

Canned products: vegetable products packaged in canned containers after processing;

Vegetable juice Beverages: Vegetable juice is juice obtained by squeezing fresh or frozen vegetables. After further processing (such as preparation, sterilization, packaging), it can become a vegetable juice product or vegetable juice drink.

3. Complete list of vegetable varieties

Root vegetables: radish (white radish, carrot, water radish), root mustard, kohlrabi (mustard knots), turnips (brassica napus, walnuts), rutabagas (rutabagas) and horseradish, parsnips, celeriac, burdock, chrysanthemum burdock, salsify, rutabaga (nori, flame) dishes) etc.

Stem vegetables: green onions, shallots, garlic, onions, ginger, Jerusalem artichoke, lotus root, lettuce, yam, wild rice, potatoes, sweet potatoes, bulucca, asparagus (Shidiao Cypress), cabbage, Lily, lotus root.

Leafy vegetables Chinese cabbage, Chinese cabbage, Brussels sprouts, collard greens, red cabbage, Brussels sprouts, lettuce, spinach, leeks, celery, endive, lettuce, okra, water spinach, chrysanthemum, Amaranth

Chinese toon, baby cabbage, kale, shepherd's purse, coriander, fennel, purslane, fungus leaves, mustard greens, turnip (large-leaf coriander, small-leaf coriander), mustard mustard, rapeseed, perilla, black sesame seeds .

Cauliflowers: cabbage, green cauliflower, cauliflower, daylily, broccoli, nori, artichokes, kale, etc.

Bean sprouts include pea sprouts, toon sprouts, radish sprouts, buckwheat sprouts, peanut sprouts, ginger sprouts, soybean sprouts, mung bean sprouts, and bean sprouts.

Fruit and vegetable peppers (green peppers, green peppers, sharp peppers, sweet peppers, sky peppers, and string peppers), pumpkins, golden pumpkins, black winter melons, bitter gourds, cucumbers, loofahs, vegetable melons, gourds, Courgette, chayote, zucchini, tomato, eggplant, kidney beans, cowpeas, peas, beans, sword beans, lentils, kidney beans, edamame, snake beans, sweet corn.

Edible fungi: shiitake mushrooms, fungus, straw mushrooms, oyster mushrooms, pleurotus pleurotus, enoki mushrooms, king oyster mushrooms, tea tree mushrooms, white fungus, hericium, porcini, russula, bamboo fungus, mushrooms, Matsutake mushrooms (Matsutake mushrooms), Ganoderma lucidum, Cordyceps sinensis.