Vegetables are high in water content and low in carbohydrates, proteins, and fats, but they are rich in vitamins, inorganic salts, and fiber, and are an important source of vitamin C, carotene, and vitamin B2 (riboflavin), as well as inorganic salts such as calcium and iron.

Fruits are not only sweet and sour, but also contain a variety of vitamins and minerals. This vitamin is one of the most familiar nutrients and is widely found in all types of fruits. Vitamin C has strong antioxidant properties, helps the body absorb iron, and can play a role in boosting immunity.

Meat is rich in protein and fat, as well as calories, and it is an acidic food. Meat is rich in protein, usually between 10-20%. Lean meat contains more protein than fatty meat.

Extended information

Vegetable parts are different, the content is high and low

Vegetables have roots, stems, leaves, flowers and fruits, and the content of nutrients in different parts of the same vegetable is different. Roots are relatively high in nutrients because they have to absorb various nutrients from the soil to sustain their growth. Although the roots of most vegetables are inedible, the lower end of the stem near the root is also rich in nutrients.

Interesting fact: cucumbers on the same vine are more nutritious when attached to the lower end than the upper end. Vegetable skin due to frequent material exchange with the outside world, nutrient content is also very high, leaning out of the part better than the inside part. The nutritional value of the leaves is also high because they are the place where the plant carries out photosynthesis. For example, the leaves of celery are more nutritious than the stems, and the outside of a carrot is more nutritious than the inside.

People's Daily Online - Vegetables with many types of nutrition vary

Baidu Encyclopedia - Meat

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