From the point of view of nutrition, green leafy vegetables belong to dark vegetables. Generally speaking, the contents of β-carotene, vitamin B2 and vitamin C in dark vegetables are high, and there are many phytochemicals.
Affected by photosynthesis, the vitamin content of leafy vegetables is generally higher than that of rhizomes and melons and vegetables. Other studies have shown that increasing vegetable intake can reduce the risk of cardiovascular disease.
Extended data
Most southerners say that "adding a green vegetable" must be pure green vegetables, which really shocked everyone.
In the eyes of most northerners, ordering a dish is a relatively vegetarian dish or a simple dish, whether it is green, red, yellow or white. Northerners have always eaten more vegetables such as potatoes and cabbage, and even some places have the habit of "collecting cabbage" in winter. Northerners like to eat stewed vegetables or stews.
If you use this cooking method to put green leafy vegetables, it is easy to fade, the color is not very beautiful, and it is not as crisp as cooking. Southerners, on the other hand, eat leafy vegetables, especially leafy vegetables. So after ordering other dishes, they will "add a green vegetable". Stir-fried vegetables are refreshing to eat, which can dissolve greasy, and the leafy vegetables are fresh and tender. It is also a kind of "decoration" on the dining table, which is pleasing to the eye.
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