Green Leafy Vegetables Pictures
Green Leafy Vegetables Pictures, the nutritional value of vegetables is very high, and there are many types of green leafy vegetables, and green leafy vegetables are rich in nutrients, is one of the food we can't do without on our daily table. Take a look at the following pictures of leafy green vegetables.
Oilseed rape: calcium content and milk
Oilseed rape is also known as Shanghai green, cabbage, bok choy and so on. Its size varies, the shape also varies, there are big and small, the head of the smallest chickweed is the seedling of rape.
Oilseed rape should be our most common and familiar vegetables, calcium content of 148mg/100g, a little higher than milk, is a seemingly ordinary calcium supplement can do.
And it tastes fresh and fragrant, without the bitter taste of vegetables, can be seen all year round, and can be bought in vegetable farms all over the world, as long as you want to eat, you can eat at any time, what else is more convenient than it?
Celery: don't throw the leaves
Strictly speaking, celery is not a green leafy vegetable, it is mainly a young stem. It's a bit of a shame that many people are used to discarding the leaves when they eat celery. In fact, celery leaves have more nutritional value than celery stalks.
Because of the relatively high sodium content, celery stalks have a natural light salty flavor. Every 100 grams of celery stalks contains about 0.4 grams of salt.
So use less salt when cooking celery to avoid consuming too much sodium.
Before frying celery, blanch it before cutting it into pieces, then fry it, seasoning it quickly out of the pan to keep it crisp and avoid it getting too old.
In addition to frying, squeezing celery juice to drink directly or and noodles to make pasta, celery wrapped dumplings or make pies are very good to eat.
Spinach: remember to blanch to remove oxalic acid
Spinach is also one of the most nutritious leafy greens, but spinach contains more oxalic acid.
Oxalic acid affects the absorption of calcium, iron and other nutrients, and for those who do not have a good stomach, it may also irritate the gastric mucosa and cause discomfort.
The most intuitive impact is that the high oxalic acid dish tastes more astringent, affecting the taste, if directly under the pan frying, may need a lot of oil, salt, sugar to suppress the bitter taste.
Fortunately, oxalic acid is soluble in water, blanching with water can greatly reduce the amount of oxalic acid in vegetables.
Leafy greens need . Blanching time is short, if blanching and then have to be fried in the pan, blanching for about 15 seconds to darken the color of the leaves can be.
If you are cooking spinach soup, you can first blanch spinach alone, and finally wait for the soup to cook almost, and then add the spinach to the soup, so that it will not dissolve into the soup oxalic acid to drink into the stomach.
In addition to kidney stones (calcium oxalate stones) patients should limit the consumption of spinach, other people can eat blanched spinach. The rumor that spinach can't be eaten with tofu doesn't make sense, so don't worry about eating it.
Cabbage heart: crisp and fresh seasonal vegetables
Cabbage heart is also known as cabbage, the quality of crisp, nutritious. Vegetable hearts are very common in South China, and are now also available in supermarkets and vegetable markets in the North.
The easiest way to eat choy sum is to boil it in water and then drizzle it with various sauces, such as oyster sauce, soy sauce, sesame sauce, garlic sauce, seafood sauce, and so on, which is a great way to change the flavor, without losing the natural taste of the ingredient itself.
Cabbage: nutritious and cheap Many areas in the south of the rape is called cabbage, however, in the north, cabbages are different from rape, another common leafy green vegetable. It is a variant of Chinese cabbage and has some similarities in flavor to Chinese cabbage (leaves). Cabbage is rich in carotene and vitamin C, and not low in potassium and calcium, making it a cheap and nutritious leafy green vegetable. Some people may find the flavor of chard too bland, unlike spinach, kale, chrysanthemums, and a host of other vegetables that have a special aroma and a recognizable texture like chard and lettuce. Unbeknownst to me, this rare astringency and simple sweetness is where its charm lies. Because it only draws in flavor without interfering with the flavors of other ingredients, it's perfect for stews, soups, and instant noodles. It goes well with just about any dish you can imagine - meatballs, shrimp, shiitake mushrooms, tofu, and potatoes. Chrysanthemum coronarium: unique flavor and less salt Chrysanthemum coronarium has many aliases, such as artemisia, artemisia, artemisia stalks and so on. Flowering is very much like wild chrysanthemum, so also known as chrysanthemum vegetables. Chrysanthemum coronarium contains a special flavor of volatile oil, which helps to open the stomach to move gas, indigestion caused by gas and bloating people eat more beneficial, on the second bowel movement is also helpful. Chrysanthemum coronarium is especially suitable for shabu-shabu or stir-fry, make soup, etc.. In addition to the often talked about nutrients, Chrysanthemum coronarium, it is worth mentioning its sodium content. Chrysanthemum coronarium has a high sodium content (161 mg/100 g), which makes it inherently salty, so use less salt when cooking. Pea shoots: a good choice for freshness Pea shoots are the young stems, leaves, and tips of young peas, and are a kind of edible leafy green vegetable with a delicious flavor. Although pea shoots are green leafy vegetables, they are high in vitamin C and carotene. According to the Chinese Food Composition Table, every 100 grams of pea shoots contains 67 milligrams of vitamin C, while 100 grams of oranges contain only 33 milligrams. So to get your Vitamin C fix, consider eating a little more pea shoots! In addition to pea shoots, there is also a vegetable called "pea tips" on the market, which is the tip of the pea branches and vines, and has a high nutritional value. It can be used for stir-fry, soup, shabu-shabu, and can be cold, and can be used for seasoning and coloring. Readers and friends may want to buy to do a taste. 1, green leafy vegetables, including spinach, lettuce (ball lettuce, loose leaf lettuce, stem lettuce), leeks, parsley, celery, water spinach (cabbage), coriander (cilantro), greens (bok choy), fennel, sunflower (mullein), amaranth, leafy capers, Chrysanthemum coronarium, shepherd's purse, purple-backed asparagus, basil (thorn mustard), chrysanthemums, leafy beetroot (kohlrabi) and so on. 2. Among them, spinach, lettuce, mustard, rape, water spinach, amaranth, Chrysanthemum belongs to the popular food dish, planting area, suitable for a wide range; coriander, basil belongs to the spice seasoning dishes; drop sunflower, purple back of the sunflower, chrysanthemum brain belongs to the rare dishes, there is a small area of planting; leaf mustard (potherb mustard) belongs to the pickle; caper in the past, mostly in the field in the early spring in the field of the wild vegetables. In recent years, the breeding of large-leaf caper has been changed from wild to cultivated; leaf sugar beet due to its wide adaptability, spring is not easy to shoot, high yield, often done in April as a supplement to the light dishes, but due to poor palatability, the planting area is gradually shrinking, and it is difficult to see in the market, only in some rural areas belonging to the past of the traditional planting of the land and there are still a very small number of planting. Green leafy vegetables include spinach, lettuce, chives, parsnips, celery, water spinach (cabbage), coriander (cilantro), greens (bok choy), fennel, drop sunflower (mullein), amaranth, leafy capers, Chrysanthemum coronarium, capers, purple-backed sunflower, basil (thorn mustard), chrysanthemum brain, leafy sugar beet (kohlrabi) and so on. Leafy green vegetables include spinach, lettuce (ball lettuce, loose leaf lettuce, stem lettuce), leeks, parsnips, celery, water spinach (cabbage), coriander (cilantro), greens (bok choy), fennel, sunflower (fungus), amaranth, leafy shepherd's purse, corns, shepherd's purse, purple-backed sunflower, basil (thorn mustard), chrysanthemums, sugar beet (kohlrabi), and so on. Among them, spinach, lettuce, mustard, rape, water spinach, amaranth, Chrysanthemum belongs to the popular food dish, planting area, suitable for a wide range; coriander, basil belongs to the spice dishes; drop sunflower, purple back of the sunflower, chrysanthemum brain belongs to the rare dishes, there is a small area of planting; leaf mustard (potherb mustard) belongs to the pickle; caper in the past, mostly in the field in the early spring in the field of the wild vegetables. In recent years, the breeding of large-leaf caper has been changed from wild to cultivated; leaf sugar beet due to its wide adaptability, spring is not easy to shoot, high yield, often done in April as a supplement to the light dishes, but due to poor palatability, the planting area is gradually shrinking, and it is difficult to see in the market, only in some rural areas belonging to the past of the traditional planting of the land and there are still a very small number of planting. Leafy greens can be divided into two categories according to the temperature requirements. A class of cool-loving, such as rape, celery, leeks, lettuce, spinach, coriander, fennel, shepherd's purse, chrysanthemum brain, etc., the growth period of their products and organs suitable for the cool season in spring and fall, the seedling period of cold resistance is strong, most of the Yellow River Basin can be open-ground overwintering in the following spring, successive batches of harvests. In particular, spinach, caper, leek cold resistance is strong, in the north of China can be seedling overwintering. Another category for water spinach, drop sunflower, amaranth, purple-backed anemone and other warmth, and have a certain resistance to heat, can be picked in the summer.