One:

The champion of vegetables containing vitamin A is carrot.

The role of vitamin A is to maintain normal epithelial tissue and vision. Insufficient intake will lead to night blindness, dry skin and decreased resistance to infectious diseases.

Among the known edible vegetables, only carotene can be converted into vitamin A by chemical action in human body, 100%.

In addition, there are Chinese cabbage, tomatoes, sweet peppers, amaranth, water spinach, cabbage and so on.

However, there is a problem. It should be noted that carotene is only soluble in oil. In other words, if you eat carrots raw, it is tantamount to eating ordinary radishes raw. Therefore, only when carrots are cooked with meat can vitamin A be absorbed by the human body. This is very important!

Scientists divide vegetables into four categories according to the level of nutrients they contain: A, B, C and D.

1.

A vegetables

It is rich in carotene, riboflavin, vitamin C, calcium, fiber and so on. , and has high nutritional value, mainly including Chinese cabbage, spinach, mustard, amaranth, leek, sherry red and so on.

2.

vegetables

Nutrition is second only to Class A and is usually divided into three types. The first one contains riboflavin, including all fresh beans and bean sprouts; The second category contains more carotene and vitamin C, including carrots, celery, green onions, green garlic, tomatoes, peppers and sweet potatoes. The third category mainly contains vitamin C, including Chinese cabbage, cabbage and cauliflower.

3. Class C vegetables

It contains less vitamins but higher calories, including potatoes, yams, taro, pumpkins and so on.

Step 4: vegetables

Contains a small amount of vitamin C, which has low nutritional value, including wax gourd, bamboo shoots, eggplant, water bamboo and so on.

In addition, judging the nutritional value of vegetables mainly depends on the amount of vitamins B, C and carotene it contains.

According to scientific analysis, the darker the color of vegetables, the more vitamins B, C and carotene they contain. Green vegetables are classified as Class A vegetables by nutritionists, mainly including spinach, rape, Chinese cabbage, coriander, Chinese cabbage, spinach and potherb. This vegetable is rich in vitamins B 1, B2, C, carotene and various inorganic salts, and has high nutritional value.

Thank you!