Vegetables Daquan names and pictures

Vegetables Daquan names and pictures, we should have a certain understanding of our daily diet, the vast majority of the diet of our body is a certain nutritional value of the existence of different foods with different nutrients, the following share vegetables Daquan names and pictures.

Vegetables with leafy vegetables: spinach, leeks, cauliflower, broccoli, cabbage, cabbage, celery, bok choy, chili peppers, celery, fungus, leeks, garlic moss, greens, lettuce, garlic scapes, watercress, coriander, mustard greens, rape, bean sprouts,, baby bok choy, purple cabbage, cabbage, baby bok choy, baby bok choy, cabbage, groundnuts leaves, dragon's shoots.

Legume vegetables: green beans, beans, lentils, peas, broad beans, string beans, mung bean sprouts, bean sprouts, soybean sprouts.

Mushroom vegetables: shiitake mushrooms, straw mushrooms, flat mushrooms, enoki mushrooms, apricot mushrooms, small flat mushrooms.

Vegetables of the melon group: winter melon, pumpkin, cucumber, loofah, bitter melon, vegetable melon.

Root vegetables: onion, garlic, ginger, scallion, onion, yam, taro, konjac, sweet potato, purple potato, potato, yam, lotus root, carrot, white radish.

Silver fungus, corn, bell peppers, millet peppers, asparagus, bamboo shoots, wild rice, gomphrena, fennel, lily, eggplant, tomato, rhododendron rosette, mullein, cauliflower, artichoke peppers, pea sprouts, bell peppers.

Eat more vegetables is very good for the body, we are now living better and better, many people in the ordinary life of vegetables and meat portion mistaken, often meat, eat very much, but vegetables eat very little, in fact, people eat a meal of two or so meat, eat about a catty of vegetables, so that more able to replenish vitamins and fiber, vegetables can prevent many diseases. Eat more vegetables on our skin is also very good.

When eating vegetables, it is best to eat boiled vegetables, which is more hygienic, because now the vegetables are divided into a lot of pesticides, so wash when you wash, remember to cook, eat vegetables, it is best to add less oil, which is more conducive to good health.

Many people like to juice vegetables, such as carrot juice, spinach juice, cucumber juice, in fact, juice a lot of nutrients will be lost, it is best to eat vegetables directly. So that the nutrients inside the vegetables can all enter our body, especially the fiber inside the vegetables can promote intestinal peristalsis.

Vegetable names and pictures 2

cabbage, spinach, greens, cabbage, amaranth, leeks, artemisia, parsley, mustard greens, kale, fennel, garlic shoots, lettuce, cabbage, pea tips, lettuce, white cauliflower, brussels sprouts, rape, kale, scallions.

Radish, potato, lotus root, sweet potato, yam, taro, wild rice, skimmia, cichlid, onion, ginger, garlic, garlic shoots, leek flower, scallion, leek.

Winter squash, pumpkin, zucchini, squash, cucumber, eggplant, tomato, bitter gourd, chili, corn, zucchini.

Hairy beans, peas, broad beans, lentils, cowpeas, string beans.

Shiitake mushrooms, flat mushrooms, enoki mushrooms, fungus, silver ear, almond mushrooms, portobello mushrooms.

Extended Information

The nutrients in vegetables mainly contain minerals, vitamins and fiber. In addition, the content of water and dietary fiber in vegetables is also an important indicator of nutritional quality. Usually, vegetables with high moisture content and low dietary fiber are more tender and have a higher food value.

But from a health perspective, dietary fiber is also an essential nutrient. The nutrients of vegetables can not be underestimated, in 1990, the International Food and Agriculture Organization of the statistics of the human body essential vitamin C '90%, 60% of vitamin A are from vegetables, vegetables can be seen on the human health of the contribution of the huge.

In addition, there are a variety of phytochemicals in vegetables are recognized as beneficial to human health components, such as carotenoids, dipropylene compounds, methyl sulfide compounds, etc., many vegetables also contain unique trace elements, the human body has a special health effects, such as tomatoes in the lycopene, onions in the prostaglandins.

Dark vegetables have a greater nutritional value than light-colored vegetables

The nutritional value of vegetables is indeed very high, but the need for everyone to tell a reason and reason to be less clear, and now we will work together to understand whether the nutritional value of the vegetables is high or low with the vegetables of the depth of the chromaticity of the vegetables.

Countries have emphasized increasing the variety and quantity of vegetables

Vegetables and fruits are an important source of vitamins, minerals, dietary fiber and phytochemicals, more water, low energy.

Diets rich in vegetables, fruits, and potatoes play an important role in maintaining good health, keeping the intestines functioning properly, improving immunity, and reducing the risk of chronic diseases such as obesity, diabetes, and hypertension, so in recent years, dietary guidelines from various countries have emphasized the need to increase the variety and quantity of vegetables and fruits consumed.

Lettuce leaves, celery leaves, and radish tassels are several times more nutritious than stem and root

Vegetables are an important source of micronutrients dietary fiber and natural antioxidants. Generally fresh vegetables contain 65% -95% water, most vegetables contain more than 90% water. Vegetables contain fiber, hemicellulose, pectin, starch, carbohydrates, etc. Most of them are low in energy and are a class of low-energy foods. Vegetables are also a good source of carotene, vitamin B1, vitamin C, folic acid, calcium, phosphorus, potassium and iron.

Tender stems, leaves, cauliflower vegetables such as cabbage, spinach, broccoli, etc., is a good source of carotene, vitamin C, vitamin B2, minerals and dietary fiber, vitamin C in the vegetable metabolism of the leaves, flowers, stems within the content of the rich, and the distribution of chlorophyll parallel.

The carotene, riboflavin and vitamin C content of dark-colored vegetables in general, higher than light-colored vegetables, and contains more phytochemicals. The same vegetables, leafy vitamin content is generally higher than the root and stem, such as lettuce leaves, celery leaves, radish tassels than the corresponding stem root several times higher. The nutritional value of leafy vegetables is generally higher than squash. Root vegetables dietary fiber is lower than leafy vegetables.

Cruciferous vegetables such as kale, cauliflower, cabbage, etc., contain phytochemicals such as aromatic isothiocyanates, which are major cancer inhibiting components. Mushrooms and algae such as portobello mushrooms, shiitake mushrooms, fungus, yeast and purslane contain proteins, polysaccharides, carotenoids, iron, zinc and selenium, and other minerals, and are rich in iodine in seafood mushrooms and algae, such as purslane and kelp.

How to avoid fresh vegetables into corrupt vegetables

Fruits and vegetables put method

We usually like to mix the food stored in the preservation box, but apples and other fruits will be dispersed a gas called ethylene, this gas will accelerate the ripening of vegetables, the gas can be used to prevent the ripening of vegetables, the gas can be used to prevent the ripening of vegetables. This gas accelerates the ripening of vegetables. So storing fruits and vegetables separately prevents them from ripening too quickly.

Use your own food bags

The bags you use to buy meat from vendors are flimsy and fragile, and don't do much to prevent damage from over-freezing. Therefore, pack them in vacuum-sealed or visco-absorbent ziplock bags to ensure a vacuum inside the bag.

What are the ways to avoid spoilage of vegetables

Dry food preservation method

Dry foods in the kitchen are mainly flour, cornmeal, and other grains, and all of them are susceptible to attracting a number of pests to the extent that they can not be used anymore. So, storing these dry foods in a cooler or freezer will prevent those nuisance pests.

Constant Food Room Temperature Method

Normally, people like to keep most of their fruits and vegetables in the refrigerator. But actually low temperatures can destroy some foods, like squash, tomatoes, and citrus.

Isolating leftovers

Leftovers tend to spoil, so the common practice is to dump them all. To prevent your food from going bad, stop covering it with a bowl or wrapping it in plastic. There's a better way to keep food fresh and long-lasting, and that's to put leftovers in airtight food storage containers. Because air oxidizes food, storing it in sealed packages helps keep it fresh.