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vegetables

Edible plants

***2 meanings

A vegetable refers to a plant or fungus that can be cooked into food. Vegetables are one of the essential foods in people's daily diet. Vegetables can provide a variety of vitamins, minerals and other nutrients needed by the human body. According to the statistics of FAO 1990, 90% of vitamin C and 60% of vitamin A necessary for human body come from vegetables. In addition, there are many phytochemicals in vegetables, which are recognized as effective components beneficial to health. At present, the nutrients in fruits and vegetables can effectively prevent chronic and degenerative diseases, which is being discovered.

Chinese name

vegetables

English name

vegetables

major constituent

Celery, carrots, Chinese cabbage, eggplant, tomatoes, cucumbers, peppers, edible fungi, etc.

classify

Seasonal vegetables, protected vegetables, organic vegetables

Someone's taste

The joys and sorrows of life

nutritional ingredient

Sugar, protein, minerals, vitamins, cellulose, carbohydrates, etc.

classify

Common classifications include "botanical classification", "edible (product) organ classification" and "agricultural biology classification".

Botanical classification

Although there are about 20 families of vegetables widely cultivated in China, some common species or varieties are mainly concentrated in 8 families.

Cruciferae

Cruciferae

(1) Cruciferae: including radish, turnip, Chinese cabbage (including Chinese cabbage and Chinese cabbage subspecies), cabbage (including varieties of cabbage, kohlrabi, cauliflower and broccoli), mustard (including varieties of mustard and potherb mustard), etc.

(2) Umbelliferae: including celery, carrot, fennel, coriander, etc.

(3) Solanaceae: including tomato, eggplant and pepper (including sweet pepper varieties).

(4) Cucurbitaceae: including cucumber, zucchini, pumpkin, bamboo shoots, wax gourd, loofah, gourd, bitter gourd, bergamot, etc.

Vegetables, vegetables, vegetables, 5 sheets.

vegetables

(5) Leguminosae: including kidney beans (including varieties of dwarf kidney beans and trailing kidney beans), cowpeas, peas, broad beans, edamame (i.e. soybeans), lentils and canapes.

(6) Liliaceae: including leek, scallion, onion, garlic, leek, day lily, asparagus, lily, etc.

(7) Compositae: including lettuce (including lettuce and lettuce varieties), lettuce, chrysanthemum, burdock, Jerusalem artichoke, etc.

(8) Chenopodiaceae: including spinach and beet (root beet and leaf beet varieties).

Classification of edible organs

(1) Root vegetables: Vegetables with fat roots as product organs belong to this category.

(1) fleshy root-takes the main root of seed radicle as the product, such as radish, carrot, root mustard, turnip cabbage, turnip, horseradish, divaricate Saposhnikovia root, etc.

(2) Tuberous roots-products made from enlarged lateral roots or roots of vegetative buds, such as burdock, sweet potato and kudzu root.

(2) Stems: Vegetables with large stems are used as products.

(1) succulent stems-products from aboveground stems, including lettuce, water bamboo, stem mustard and cabbage (kohlrabi).

(2) Tender stems-products made of sprouted tender buds, such as asparagus, bamboo shoots, Toona sinensis, etc.

(3) Tubers-products made of hypertrophy tubers, such as potatoes, artichokes, silkworms, silvergrass, etc.

(4) Rhizomes-products made of thick rhizomes, such as lotus root, ginger and lotus root.

⑤ Bulbs-underground bulbs are used as products, such as arrows, taro, water chestnuts, etc.

⑥ Bulb-Bulb formed by expanding the base of leaf sheath, such as onion, garlic, onion, lily, etc.

(3) Leafy vegetables: vegetables with fresh leaves and petioles as products.

① Common leafy vegetables-Chinese cabbage, leaf mustard, Wuta cabbage, shepherd's purse, Chinese kale, shepherd's purse, spinach, amaranth, apricot, leaf beet, lettuce, chrysanthemum, celery, etc.

② Cabbage, Chinese cabbage, lettuce, cabbage, etc.

3 spicy leafy vegetables-green onions, leeks, green onions, fennel, parsley, etc.

(4) Cauliflower: products made of flower organs or tender flower branches, such as day lily, artichoke, cauliflower, purple bud, kale, etc.

(5) Fruits and vegetables: take fruits and seeds as products.

(1) Preserved fruits-pumpkin, cucumber, wax gourd, loofah, bitter gourd, Trichosanthes root, bergamot, etc.

② Berries-tomatoes, peppers and eggplant.

(3) beans-kidney beans, cowpeas, kidney beans, peas, broad beans, edamame, etc.

4 Miscellaneous fruits-sweet corn, water chestnut, okra, etc.

Classification of agricultural biology

1. Melon

2. Green leaves

3. Solanum fruits

4.cabbage

5. Tubers

6. The real root cause

7. Onions and garlic

8.cabbage

9. Separation module

10. Lettuce has been used for many years.

1 1. lettuce; lettuce

12. Fungi

13. Other categories

Edible

nutrition

The nutritional components of vegetables mainly include minerals, vitamins, fiber and so on. The higher the content of these substances, the higher the nutritional value of vegetables. In addition, the content of water and dietary fiber in vegetables is also an important nutritional quality index. Generally, vegetables with high water content and less dietary fiber have better freshness and higher edible value. But from the perspective of health care, dietary fiber is also an essential nutrient. The nutritional content of vegetables should not be underestimated. According to FAO's statistics in 1990, 90% of vitamin C and 60% of vitamin A necessary for human body come from vegetables, which shows the great contribution of vegetables to human health. In addition, there are many phytochemicals in vegetables that are recognized as beneficial to human health, such as carotenoids, dipropylene compounds, methyl sulfur compounds and so on. Many vegetables also contain unique trace elements, which have special health care effects on human body, such as lycopene in tomatoes and prostaglandin in onions.

It is estimated that more than 2 billion people in the world are polluted by the environment, which leads to many diseases. How to solve the problem of producing a large number of oxygen free radicals due to environmental pollution has attracted increasing attention. One of the effective ways to solve this problem is to add antioxidants to food to remove excessive destructive active oxygen and active nitrogen. It is found that many vitamins, mineral trace elements and related phytochemicals and enzymes in vegetables are effective antioxidants, so vegetables are not only healthy foods with low sugar, low salt and low fat, but also can effectively reduce the damage of environmental pollution to human body, and at the same time, vegetables also play a preventive role in various diseases.

Cruciferae cabbage vegetables, such as broccoli, cauliflower, cabbage, cabbage leaves, kale, etc., contain indole (13C), sulforaphane, isothiocyanate, carotenoids and vitamin C, which have a good effect on preventing and treating tumors and cardiovascular diseases, especially broccoli.

Asparagus is rich in glutathione and folic acid, which has a good effect on preventing neural tube defects and tumors in newborns.

Carrots are rich in carotenoids and a lot of soluble cellulose, which is beneficial to protect eyes, improve vision, lower blood cholesterol and reduce the incidence of cancer and cardiovascular diseases.

Flavonoids, isoflavones, protease inhibitors, inositol, soybean saponin, vitamin B, etc. contained in soybeans, edamame, black beans, etc., have a good effect on lowering blood cholesterol, regulating blood sugar, reducing cancer incidence, and preventing cardiovascular diseases and diabetes.

Onion and garlic vegetables are rich in functional phytochemicals such as dipropylene compounds and methyl sulfide, which are beneficial to the prevention and treatment of cardiovascular diseases, can prevent cancer if eaten often, and have the functions of anti-inflammatory and sterilization.

Lycopene rich in solanaceous vegetables and tomatoes can resist oxidation and reduce the incidence of prostate cancer and cardiovascular diseases. Eggplant contains a variety of alkaloids, which have the functions of inhibiting cancer, reducing blood fat, sterilizing and relaxing bowels. Pepper and sweet pepper are rich in vitamins, carotenoids, pepper polyphenols and so on. It can enhance blood coagulation and dissolution and is known as natural aspirin.

celery

Celery is a biennial herb. Celery contains celery oil, protein, inorganic salts and rich vitamins. In addition to cooking, Chinese medicine also has the functions of stopping bleeding, diuresis and lowering blood pressure.

The protease contained in cucumber helps people to absorb protein.

Pepper, also known as pepper, sea pepper, pepper, pepper, pepper and so on. It is a capsicum plant of Solanaceae. Pepper is an annual or perennial herb. Fruit is usually conical or rectangular, green when immature, bright red, yellow or purple when mature, with red being the most common. The causal skin of pepper contains capsaicin, which is spicy. Can stimulate appetite. The content of vitamin C in pepper ranks first among vegetables. A small pepper contains vitamins A, B, C, E, K, carotene, folic acid and so on. Secondly, pepper also contains minerals such as calcium and iron and dietary fiber.

According to the research of relevant national medical institutions, people should eat at least 1000 grams of vegetables every day.

cancer prevention

19 sheets

white radish

The anticancer effect of vegetables has always been a hot topic for scientists all over the world. As early as 1995, American biologists found that people who eat more cauliflower have much less risk of colon cancer and lung cancer; British scientists have confirmed the anticancer effect of broccoli.

Tomatoes prevent prostate cancer and breast cancer. The researchers pointed out that lycopene in tomatoes can promote the secretion of some cytokines with anti-cancer and anti-cancer effects, and activate the killing effect of lymphocytes on cancer cells. At the same time, studies have shown that the intake of lycopene can also reduce the incidence of prostate cancer, breast cancer and other cancers, and also have a preventive effect on gastric cancer and lung cancer.

Sweet potato prevents colon cancer and breast cancer. Scientists have found that sweet potato contains a chemical called hydroepiandrosterone, which can be used to prevent colon cancer and breast cancer.

Cruciferous vegetables can prevent gastric cancer. The glucosinolates and glucosinolates contained in cruciferous vegetables such as cauliflower and cauliflower can induce an enzyme with detoxification function in the body. Regular consumption can prevent gastric cancer, lung cancer and esophageal cancer.

In addition, garlic can prevent colon cancer, and carrots can reduce the prevalence of lung cancer.

Carrot: Carotene in carrot can produce vitamin A in human body after eating, which has the functions of stabilizing epithelial cells and preventing excessive cell proliferation and carcinogenesis. Because carotene is a fat-soluble substance, it is not easy to be absorbed when eaten raw, so it should be cooked in oil before eating.

Seaweed: Its anticancer mechanism is seaweed vegetables (including kelp, laver, Undaria pinnatifida, etc. ) contains high cellulose, is not easy to be digested, can promote intestinal peristalsis, and is conducive to the discharge of harmful substances in the body. The blood of cancer patients is mostly acidic, and seaweed rich in inorganic salts such as calcium can adjust and balance the pH of blood. In addition, eating seaweed regularly can prevent goiter and constipation.

Tomatoes: Tomatoes are rich in vitamin C, which can enhance the body's disease resistance, stimulate the body to produce anti-cancer interferon, and prevent the body from absorbing carcinogenic nitrosamines.

Celery: rich in cellulose, it can promote gastrointestinal peristalsis, reduce the retention time of carcinogens in the digestive tract, and weaken the harm of carcinogens to the body.

Chinese cabbage and pumpkin: contain trace element molybdenum, which can prevent the synthesis of nitrosamines, a carcinogen in the body. Pumpkin also contains enzymes that decompose nitrosamines.

Mushrooms: Mushrooms are characterized by low heat energy, high protein and high cellulose. The cellulose contained in mushrooms can absorb cholesterol, prevent constipation, and excrete harmful substances in the body as soon as possible, which has a certain effect on preventing hypercholesterolemia, constipation and cancer.