In the colorful family of vegetables, white vegetables like a fresh wind, not only for our table to add a touch of color, but also contains a wealth of nutritional value. Let's embark on a journey of discovery to taste the unique charm of these white vegetables!
Mushroom family: the gift of the earth
Mushroom vegetables are known for their white and flawless appearance. Shiitake mushrooms are elegant and handsome, with plump caps, rich in a variety of amino acids and polysaccharides, which are good for health. The White Jade Mushroom is small and delicate, with a milky white cap that looks like white jade, is tender and flavorful, and is widely used in soups and quick stir-fries. Flat mushrooms are shaped like shells and have thick flesh, which is not only delicious but also rich in dietary fiber and vitamins.
Roots and tubers: Nutrition underground
There are many white vegetables in the underground world. Crisp, refreshing and juicy, white radish is a popular choice for winter nourishment. It is rich in mustard oil glycosides and radish sulfur, with the effect of eliminating food and stomach, clearing heat and resolving phlegm. Yam, with its stout roots and white skin, is rich in starch and mucus protein, nourishing and nourishing, making it an excellent ingredient for soups and stews. Lotus root slices are crystal clear, crisp and tender, rich in starch and dietary fiber, with the effect of clearing heat and cooling blood, strengthening the spleen and stomach.
Cauliflower: the flower of health
Cauliflower vegetables are named for their white "flowers". Cauliflower has a delicate texture, dense inflorescence, rich in vitamin C and dietary fiber, with antioxidant and cardiovascular disease prevention. Broccoli looks like cauliflower, and its nutritional value should not be underestimated. It is rich in carotene, lutein and vitamin K, which is beneficial to eye and bone health. Roman cauliflower florets are in between cauliflower and broccoli, with a crunchy, juicy flavor and excellent nutritional value.
Leafy greens: the secret under the green leaves
Leafy greens also come in a number of white varieties. White amaranth leaves are plump and juicy, with a crunchy texture, rich in vitamins and minerals, making them a popular ingredient for stir-frying and chilling. Watercress leaves green, fragrant and refreshing, rich in dietary fiber and vitamin C, with heat detoxification, diuretic effect of swelling. Spinach, with its dark green leaves and white rhizome, is rich in folic acid, iron and dietary fiber, making it an ideal choice for supplementing nutrition and preventing anemia.
Other white vegetables
In addition to the above categories, there are many other white members of the vegetable world. Wild rice stalks are white as jade, crisp and tender, and rich in dietary fiber and minerals, making them an excellent ingredient for stir-fries and stews. Bamboo shoots are plump, tender and fresh, rich in dietary fiber and amino acids, and are a delicious dish on the table. Bean curd brain is white and tender, rich in bean flavor, rich in protein and isoflavones, and has a very high nutritional value.
Cooking tips
To taste the best flavor of white vegetables, try the following tips:
Light cooking: white vegetables are light and crisp, suitable for stir-fry, cold or soup, to maximize the retention of its nutritional value and taste.
Reducing oxidation: White vegetables are prone to oxidation and discoloration. Adding a little lemon juice or white vinegar when cooking can effectively prevent them from turning black.
Matching ingredients: White vegetables can be matched with other colors of vegetables, not only visually pleasing, but also more nutritious and balanced.
Conclusion
White vegetables are not only a visual pleasure, but also a gift of health. They are rich in nutrients and provide a constant source of power to our bodies. Next time you pick vegetables in the market, you may want to pay more attention to these white flawless "health elves", they will bring your table nutrition and delicious double surprise.