Vegetables contain many vitamins that are extremely important to human body, such as provitamin A (carotene) and vitamins C, B 1, B2, etc. Vegetables containing more carotene are: carrots, leeks, spinach, boiled vegetables, Chinese cabbage, cabbage, amaranth, spinach, mustard and so on. Vegetables containing more vitamin B 1 are: day lily, grass head, Toona sinensis, coriander, lotus root, potato and so on. Vegetables containing more vitamin B2 are spinach, mustard, Chinese cabbage, asparagus, water spinach, grass head, day lily and so on. Vitamin C is ubiquitous in vegetables, especially peppers, tomatoes, vegetables, grass heads and cabbage. Bananas. It contains less water and about 20% carbohydrates. When immature, carbohydrates mainly exist in the form of starch, and when mature, starch is converted into ordinary sugar. Banana contains 0.6 ~ 0.8 mg of iron and 6 ~ 9 mg of vitamin C per100 g. During the ripening process, the aroma of banana gradually increases, especially after ripening. Strawberry contains more vitamin C, about 35mg per100g. Carbohydrates are mainly glucose and fructose, and fruit acids in strawberries are citric acid and tartaric acid, accounting for 1. 15%. The anthocyanins contained are mainly blue, purple and red, and the color of the processed sauce is particularly beautiful. Among melons and fruits, the content of vitamin C such as lemon, jujube, hawthorn and fresh jujube is the highest. For example, the vitamin C content of fresh dates is 100 ~ 500 times that of most fruits. The vitamin C content of sour Guoguang apple is 3.5 times that of delicious Jinyuan apple, and the former is far more storable than the latter. The content of vitamin C in oranges and cherries is also very high, and the content of a big orange is as high as 70mg. The content of vitamin C in tomatoes is also very high, nearly 40mg per catty of vitamin C, which is equivalent to the content of two jins of Jinyuan Shuai apples or nearly 4 jins of pears, and can be used as fruits and vegetables for vitamin C selection.