The introduction and pictures of all kinds of green vegetables, China is known as the "culinary kingdom". No matter what you like, you can call it gourmet, but you need some skills to make it. Share the introduction and pictures of various vegetables below.

Introduction and pictures of various vegetables 1 1, rape

The cellulose content in vegetables is high, and the reason why many people don't like it is that chewing seems to have chewy "silk". Therefore, eating with other high-cellulose staple foods will cause insoluble fiber aggregation. Cellulose is the bane of constipation, and it is the magic weapon for people who are trying to lose weight to reduce lipids and excess refined carbohydrates. However, once excessive intake occurs, disadvantages will follow: firstly, it will hinder the absorption of nutrients.

2. Green stalk vegetables

Green stem vegetable is a kind of Shanghai Chinese cabbage, also called Xiaotang cuisine. The plant is erect, with a big head and a big waist. The plant height is about 28 cm and the spreading degree is 28 cm× 30 cm. The leaves are smooth, entire, green and broadly ovoid. Petiole is green and white, broad, and slightly concave at the base. The leaf stalk length ratio is 2: 3.

The weight of each plant is about 550 grams. Beautiful appearance and good commodity. Heat-resistant, cold-resistant and insect-resistant. Every 100g of fresh vegetables contains water 93-95g, carbohydrates 2.3-3.2g, protein 1.4-2.5g, vitamin C30-40mg, cellulose 0.6- 1.4g, and other vitamins and minerals. Can be fried, made into soup and pickled.

3. Shanghai Green

Shanghai Green, also known as Shanghai Cabbage, Suzhou Green, Qingjiang Cabbage, Qingjiang Cabbage, Xiaotang Cabbage, Green Cabbage, Qingjiang Cabbage, Rape and Spoon Cabbage, is the most common variety of Chinese cabbage in East China around Shanghai. Jiangsu and Zhejiang are also called green vegetables or small green vegetables.

Shanghai green is a kind of Chinese cabbage with few leaves and many stems, and the stems are white like gourd ladle. Therefore, Shanghai green is also called gourd ladle white. The characteristic of Shanghai Green is that it is long and aboveboard, every leaf is green, and every leaf has completed the photosynthesis of chlorophyll during the growth period. It is distributed in subtropical zone and temperate zone, and it is found everywhere in China.

4. Four-season Chinese cabbage

Four-season cabbage is a common edible vegetable in Cruciferae and leafy vegetables. Chinese cabbage, native to China, is distributed all over the north and south, and is widely cultivated in China. Brassica in Cruciferae. Chinese cabbage is a cultivated plant of mustard with edible stems and leaves. It is an annual or biennial herb and is often cultivated as an annual. According to the determination, Chinese cabbage is the most abundant vegetable with minerals and vitamins.

5. Chinese cabbage

Chinese flowering cabbage, also known as Brassica campestris, is an annual or biennial herb. Suitable for sowing in warm areas in the south, it is one of the specialty vegetables in the south of China. Sowing can be done all year round, and now it is introduced and cultivated all over the world. Chinese cabbage is tender in quality, sweet and bitter in taste and rich in nutrition.

Every kilogram of edible part contains protein 13 ~16g, fat1~ 3g, carbohydrate 22 ~ 42g, calcium 410 ~1350mg, phosphorus 270mg and iron/kloc-0. Carotene1~13.6 mg, riboflavin 0.3 ~1mg, niacin 3 ~ 8 mg and vitamin C790 mg.

6. Qingjiang cuisine

Qingjiang cuisine is a kind of green leafy vegetable, alias Xiaotang cuisine, Shanghaiqing, Jiangmen cabbage, etc. It has oval leaves, thick petiole, turquoise, waist-tied, beautiful and tidy, fine fiber, sweet taste and good taste. Qingjiang cuisine can be further divided into green-stemmed Chinese cabbage and white-stemmed Chinese cabbage according to stalk color.

Because the shape of Qingjiang cuisine is somewhat similar to that of a spoon, some people call it a spoon dish. Qingjiang cuisine looks like a spoon, its color is bright green, and its growth period is very short. It only takes about one month from sowing to harvest, and it can be seen in the market all year round. Qingjiang cuisine is also often used as a foil dish. In addition to simple dishes such as quick frying and blanching, Qingjiang cuisine can be made into vegetable wonton with minced meat, Qingjiang cuisine can also be made into steamed buns, and it can also be made into delicious vegetable rice. Looks like rape.

7. Spoon dishes

Spoon (Shao) vegetables, also known as qiaoyao, honghuacao and caozi. Leguminosae, Astragalus. Now it is distributed in central and western Asia, and it is mostly planted as green manure in rice fields. As early as the Ming and Qing Dynasties, China was planted in the middle and lower reaches of the Yangtze River in a large area, widely distributed in the area of 24 ~ 35 degrees north latitude.

8. Spoon dishes

The leaves are oval, the petiole is thick, and the turquoise is very similar to a spoon (hence the name "spoon dish"); Plant-shaped waist, beautiful and tidy; Fine fiber, sweet taste and good taste. Its heat resistance, cold resistance and transportation resistance are good daily vegetables. Chinese alias Qingjiang cabbage, green stalk cabbage, Qingjiang cabbage, Shanghai green and so on.

9. Thick-skinned vegetables

Thick-skinned cabbage is a beet plant of Chenopodiaceae. Biennial herb, the plant height varies with varieties, the dwarf species is 30-50 cm, and the tall species is 60- 1 10 cm; The roots are thick and short, and the burial is shallow. The leaves are broadly ovate, light green or dark green, smooth, plump and fleshy, and the petiole is long and wide. The fruit is brown, the skin is rough and hard, and there are one or several seeds inside. Originated in Europe, it has been introduced and cultivated in the Yangtze River valley in China and its south area. Thick-skinned vegetables are warm-loving plants, and the suitable temperature for growth is 15-25℃.

10, chickweed

Chickpea is a common name for green leafy vegetables and seedlings of Brassica chinensis, a cruciferous plant. This name is more common in Shanghai. It can be used for treating cough due to lung heat, constipation, erysipelas, and lacquer sore. Children with calcium deficiency, soft bones and baldness can be boiled in cabbage with salt or sugar to make them drink. Regular consumption is quite beneficial. Chinese cabbage contains vitamin B 1, vitamin B6, pantothenic acid and so on, which has the function of relieving mental stress.

1 1, yellow cabbage

Yellow-heart Chinese cabbage is a special Chinese cabbage variety for making Korean kimchi, which has dark green outer leaves and bright yellow inner leaves, fresh taste and high nutritional value. The outer leaves are dark green, the inner leaves are light yellow, the petiole is thin, and the taste is fragrant and delicious. The weight of a single ball is 1.2 kg, the height of the ball is 20 cm, and the diameter of the ball is13-15 cm, and its characteristics are better in close planting.

12, milk cabbage

Milk cabbage is a biennial herb, a cruciferous plant, which is native to the south of China and cultivated in Guangdong. Milk Chinese cabbage is a kind of non-heading Chinese cabbage (common Chinese cabbage, Chinese cabbage, green vegetable and rape) with short and fat plant type and wide petiole. Shallow-rooted crops, with developed fibrous roots and strong regeneration, are suitable for seedling raising and transplanting. The plant type is short, the plant height is about 20 ~ 22 cm, and the spreading degree is about 25 ~ 27 cm. The stem is short in vegetative growth period, and it will also elongate when exposed to high temperature or excessive close planting.

The basal leaves are rosette-shaped, and the leaves are nearly round; Green or dark green, shiny, wrinkled, entire, thick and short petiole, spoon-shaped, milky white. Sweet and slightly cold, it has the functions of clearing away heat and toxic materials, and dredging the stomach.

13, Beijing No.3 cabbage

Beijing New No.3 Chinese Cabbage is a mid-late hybrid, with a growth period of 80 days, semi-erect plant shape, vigorous growth potential, plant height of 50 cm, spreading degree of 75 cm, dark outer leaves, slightly wrinkled leaves, green petioles, and overlapping piles in the leaves. The ball is 33 cm high, wide 19.3 cm, and spherical index 1.7.

In addition to the above cabbage varieties, there are also bamboo tube cabbage, Qingza No.3 cabbage, Yihe autumn cabbage, Ma Yeqing cabbage and Qinbai No.2 cabbage.

Introduction and pictures of all kinds of vegetables. 2. Introduction of all kinds of vegetables

First, the product organ classification of green vegetables

The product organs of vegetable plants are divided into five categories, such as roots, stems, leaves, flowers and fruits, so they are also divided into five categories according to the classification of product organs.

1, root vegetables. The product (edible) organs of this kind of radish are fleshy roots or tuberous roots.

Fleshy root vegetables: radish, carrot, kohlrabi (root mustard), turnip, turnip cabbage and root beet.

Root vegetables: potato and kudzu, etc.

2. Stems and vegetables. The edible parts of these vegetables are stems or abnormal stems.

Underground stems: potato, Jerusalem artichoke, lotus root, ginger, water chestnut, arrowhead and taro.

Above-ground stems: Zizania latifolia, asparagus, bamboo shoots, lettuce shoots, cabbage bulbs and mustard tuber.

3. Yelai. This kind of vegetables take common leaves or bulbs, foliage and abnormal leaves as product organs.

Common leafy vegetables: Chinese cabbage, mustard, spinach, celery and amaranth.

Legumes: cabbage, Chinese cabbage, lettuce and cabbage.

Xinfan leafy vegetables: onions, leeks, turnips and fennel.

Bulb vegetables: onions, garlic and lilies.

4. cauliflower. This kind of vegetables take flowers, hypertrophy stems or bulbs as product organs, such as cauliflower, day lily, broccoli, laver vine, artichoke and kale.

5. Fruits and vegetables. This kind of vegetables take tender fruits or mature fruits as product organs.

Eggplant: eggplant, tomato and pepper.

Pods: legumes, kidney beans, anal beans, kidney beans, edamame, peas, broad beans, eyebrow beans, lentils and winged beans.

Preserved fruits: cucumber, pumpkin, wax gourd, loofah, vegetable melon, gourd and snake melon, as well as fresh melons such as watermelon and melon.

Second, the agricultural ecological classification of green vegetables

According to the classification of agricultural ecology, this classification combines the biological characteristics of vegetable plants with the characteristics of cultivation techniques. Although there are many categories, it is more practical.

1, Chinese cabbage. These vegetables are all cruciferous plants, including Chinese cabbage, Chinese cabbage, leaf mustard, cabbage (cabbage), cabbage, cauliflower, cabbage and so on. Most of them are biennial plants, which forms product organs in the first year and blossoms and bears seeds in the second year.

2. Straight roots. This kind of vegetables should be reported as edible products with fat meat quality, including radish, turnip, root mustard, carrot and root beet. Most of them are biennial plants, the same as Chinese cabbage.

3. Solanum fruits. Mainly annual plants such as eggplant, tomato and pepper.

4, melons. Mainly cucumber, wax gourd, pumpkin, towel gourd, bitter gourd, gourd, watermelon and melon. Mature seeds of watermelon and pumpkin can be fried or made into snacks.

5. beans. Vegetables of Leguminosae, which are edible products. Mainly kidney beans, double beans, peas, broad beans, edamame, lentils and kidney beans. Kidney beans and kidney beans can be cultivated with scaffolds or without scaffolds. Both pea seedlings and broad bean buds are edible.

6, onions and garlic. These vegetables are all Liliaceae plants, mainly biennial plants, such as green onions, onions, garlic and leeks, which are propagated by seeds or propagated asexually.

Introduction to the encyclopedia of green vegetables. Above, I gave you a detailed description of the classification of green vegetables from two aspects, and also briefly talked about representative vegetables to emphasize. Vegetables, as one of the essential ingredients for our daily nutrition, vitamins and food and clothing, are very important to us, but when choosing vegetables, we should choose the one that suits us.

Introduction and pictures of various vegetables 3 1, rhizomes. Include radish, potato, lotus root, sweet potato, yam, taro, water bamboo, kohlrabi, arrowhead, onion, ginger, garlic, garlic bolt, leek flower, green onion, leek, etc.

2. Melons and solanaceous fruits. Include wax gourd, pumpkin, zucchini, towel gourd, cucumber, eggplant, tomato, bitter gourd, pepper, corn, small melon, etc.

3. leafy vegetables. Include Chinese cabbage, spinach, rape, cabbage, amaranth, leek, wormwood, coriander, mustard, kale, fennel, garlic sprout, lettuce, spinach, pea tip, lettuce, cabbage, broccoli, oil wheat, cabbage, shallot, etc.

4. cauliflower. This kind of vegetables take flowers, hypertrophy stems or bulbs as product organs, such as cauliflower, day lily, broccoli, laver vine, artichoke and kale.

5. Fresh beans. Include kidney bean (including dwarf kidney bean and vine kidney bean variety vegetable), cowpea, pea, broad bean, edamame (i.e. soybean), lentil, sword bean, etc.

First, the types of fresh vegetables

Wild species: mainly wild mushrooms, bracken, Osmunda japonica, water celery, etc.

Cultivation (cultivation) categories: including root vegetables, stem vegetables, leafy vegetables, cauliflower vegetables, fruits and vegetables, tooth vegetables, young seeds, edible fungi, etc.

Marine (aquatic) species: mainly kelp, laver, lotus root, water chestnut and so on.

Second, the types of vegetable products

Clean vegetables and fresh-cut vegetables: fresh vegetables that are only lightly processed and packaged and can be eaten immediately or used in catering industry;

Quick-frozen: refers to fresh vegetables that have been cut and quickly frozen;

Dehydrated and dried products: refers to dried vegetable products after dehydration;

Pickled pickles: refers to vegetable products made by sauce, pickling and soaking;

Canned products: vegetable products packaged in canned containers after processing;

Vegetable juice drinks: Vegetable juice is the juice obtained by squeezing fresh or frozen vegetables. After further processing (such as blending, sterilization and packaging), it can become a vegetable juice product or a vegetable juice beverage.

Three, vegetable variety name daquan

Root vegetables: radish (carrot, carrot, water carrot), root mustard, kohlrabi (mustard knot), turnip (turnip, wormwood), turnip cabbage (foreign knot) and horseradish, American Saposhnikovia, root celery, burdock, chrysanthemum burdock, brahman ginseng, and root leek (laver)

Stems: green onion, shallot, garlic, onion, ginger, ginger, lotus root, lettuce, yam, water bamboo, potato, sweet potato, Buluke, asparagus (asparagus), cabbage, lily and lotus root.

Leafy Chinese cabbage, Chinese cabbage, Brussels sprouts, kale, purple cabbage, cabbage, lettuce, spinach, leek, celery, chicory, oil wheat, okra, water spinach, chrysanthemum and amaranth.

Toona sinensis, baby cabbage, Chinese kale, shepherd's purse, coriander, fennel, purslane, auricularia leaf, mustard, coriander (large leaf coriander, small leaf coriander), potherb mustard, rape, perilla and black sesame.

Cauliflower includes cabbage flower, broccoli, cauliflower, day lily, broccoli, laver vine, artichoke, kale, etc.

Bean sprouts include pea sprouts, Toona sinensis sprouts, radish sprouts, buckwheat sprouts, peanut bud, ginger sprouts, soybean sprouts, mung bean sprouts and bean sprouts.

Fruit and vegetable peppers (pickled peppers, green peppers, sharp peppers, sweet peppers, morning peppers and line peppers), pumpkins, golden pumpkin, black-skinned wax gourd, bitter gourd, cucumber, towel gourd, melon, gourd, fingered citron, zucchini, tomato, eggplant, kidney beans, cowpeas, peas, etc.

Edible fungi: Lentinus edodes, Auricularia auricula, Volvariella volvacea, Pleurotus ostreatus, Flammulina velutipes, Pleurotus eryngii, Agrocybe aegerita, Tremella, Hericium erinaceus, Boletus, Russula, Dictyophora, Tricholoma matsutake (Tricholoma matsutake), Ganoderma lucidum and Cordyceps sinensis.