Vegetables with leaves generally have fresh green leaves, petioles and tender stems, which have short growth cycle, fast growth speed, various varieties and are widely planted. Most leafy vegetables have low requirements on the environment, so they can grow well if they are guaranteed light and water.
The edible part of leafy vegetables is vegetable leaves, and the stems and leaves of some leafy vegetables are edible, such as lettuce. There are many common leafy vegetables in life, such as Chinese cabbage, celery, Chinese cabbage, spinach, oil wheat, chrysanthemum, coriander, lettuce, leek and amaranth.
1, lettuce
Lettuce is an annual or biennial herb with edible stems and leaves. Lettuce contains protein, fat and vitamins, which has the effects of clearing away heat and toxic materials, lowering blood pressure and lipid, enriching blood and promoting lactation, but people with weak spleen and stomach should not eat more.
2. Chinese cabbage
Chinese cabbage, with low price, abundant juice and rich nutrients, is a common vegetable wintering in northern China. It contains a lot of vitamin C and vitamin E, which can protect the skin.
3. Oil-wheat vegetables
Youmaicai, also known as perfume lettuce, is native to the Mediterranean coast, rich in vitamins, fresh and tender in taste, and can be used to stir-fry or rinse hot pot, with the effects of lowering cholesterol and losing weight.
4. Coriander
Coriander, also known as coriander, has a peculiar fragrance and is often used as a flavoring for cooking and stewing soup. It has the effects of promoting digestion, appetizing, relieving pain and detoxifying, but patients with dental caries and gastric ulcer should try not to eat it.
5. Amaranth
Amaranth, also known as red amaranth and longevity vegetable, is a panicum miliaceum, which is widely planted in the Yangtze River valley in China. It is rich in iron, calcium and carotene, and has extremely high nutritional value, which can replenish qi and blood, clear heat and improve eyesight.