First of all, vegetables should be on the market in the spring from March to May.

March-May: Lettuce, Amaranth, Leek, Toona sinensis dustpan, Spinach, Celery, Potato, Chrysanthemum, Bamboo Shoots, Broccoli.

Second, vegetables should be on the market in the summer from June to August.

6~8.: celery, green pepper, okra, cucumber, pumpkin, loofah, cabbage, beans, eggplant, asparagus, garlic moss and tomato.

Third, seasonal vegetables in autumn are from September to 10.

September ~ 65438+ 10: eggplant, yam, corn, sweet potato, pumpkin, Chinese cabbage, wax gourd, peanut, lotus root, lettuce, taro and green radish.

Seasonal vegetables in winter12 ~ February

12 ~ February: spinach, Chinese cabbage, asparagus, carrots, cauliflower, white radish, Chinese cabbage, oil cabbage, fresh mushrooms, fungus, Flammulina velutipes and broccoli.

Five, the nutritional value of vegetables

1, Chinese cabbage: rich in nutritional value, containing carotene, vitamin b 1, vitamin b2, vitamin C, crude fiber, protein fat, calcium, phosphorus and iron.

2. Lotus root: rich in substances, so it has high nutritional value, and contains starch, protein, asparagine, vitamin C, oxidase and so on.

3. Asparagus: It is rich in vitamin B, vitamin A and trace elements such as folic acid, selenium, iron, manganese and zinc, and the selenium content is higher than that of ordinary vegetables.

4. Eggplant: rich in nutrition, containing protein fat, carbohydrates, calcium, phosphorus, iron and high vitamin P, especially purple eggplant.

5. Tomatoes are rich in vitamin A, vitamin C, vitamin B 1, vitamin B2, carotene, calcium, potassium, magnesium, iron, zinc, copper, iodine and protein.

6. Cabbage: rich in nutrition, containing carotene, vitamin B 1, vitamin B2, sugar, protein, fat, crude fiber, calcium, phosphorus and iron.

7. Luffa: Luffa contains protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin B 1, vitamin C, xylose gum and plant mucus.

8. Bamboo shoots: rich in nutrition, containing sufficient water, plant protein, fat, sugar, a lot of carotene and trace elements such as vitamins B, E, calcium, phosphorus and iron.

9. Auricularia auricula: Auricularia auricula contains protein, fat, polysaccharide, calcium, phosphorus, iron, carotene, vitamin B 1, B2, nicotinic acid, etc. And phospholipids and sterols.

10, celery: celery is rich in protein, carotene, carbohydrates, fat, B vitamins, vitamin C, sugar, amino acids and minerals, and dietary fiber.

1 1. Green pepper: Green pepper is rich in vitamin C, which is 7- 15 times that of tomato, ranking first among vegetables.

12, okra: Okra is rich in nutrition, contains a lot of juice, and has a special flavor. Fruit juice is mixed with pectin, milk polysaccharide and arabinan.