The jingle of vegetables for twelve months is that spinach turns blue in January and croissants are planted in February. Celery comes out of the ground in March and bamboo shoots come out in April. Cucumber is sold in the street in May, and gourd bends like a bow in June. Eggplants hang upside down in July, and peppers are red all over the branches in August. Persimmons are as red as fire in September, and radishes are as good as in October. Every family has cabbage in October, and garlic seedlings are delicious in December.

Nutritional value of vegetables

Vegetables are the main source of multivitamins. Vitamin C contained in tomatoes, peppers and vegetables can prevent scurvy and promote the absorption of heme iron in food. Carrots and pumpkins contain carotene, which can be converted into vitamin A in the body, which is of great significance for maintaining normal vision and the health of skin and mucosa. Vegetables contain vitamin B 1, vitamin B2 and vitamin P nicotinate.

Vegetables are rich in inorganic salts such as potassium, sodium, calcium, magnesium, iron and copper, which can regulate the acid-base balance of human body. Among them, iron and copper can promote the synthesis of hemoglobin, stimulate the development of red blood cells, prevent anorexia and anemia in children, and promote growth and development.