A complete picture of all kinds of vegetables. The nutritional value of vegetables is very high. Vegetables are a kind of food that we often eat. There are many kinds of vegetables, which can be specifically summarized as leafy vegetables, root vegetables, melons and fruits, etc. The following pictures show all kinds of vegetables.

A complete picture of all kinds of green vegetables 1 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.

A complete picture of all kinds of green vegetables 2 1, leafy vegetables: Dictyophora japonica (wild lotus seed), Hongfeng vegetable, Palace vegetable (sunflower), Shansu, Gracilaria lemaneiformis, Qingjiang vegetable, bracken (over cat), mustard, spinach, coriander, chrysanthemum, amaranth, lettuce (.

2. Bean sprouts: alfalfa sprouts and bean sprouts;

3. Onion and garlic: onion, garlic, red onion, leek, big garlic, ginger, shallot, garlic sprout and garlic moss;

4. Melons: Cucumber (Cucumber), Comb Melon, Luffa, Wax Melon, Bitter Melon, Pumpkin, Zucchini, Snake Melon, Sunflower Melon, Chayote, Corn and Okra;

5. Solanum fruits: tomato, pepper, eggplant, melon eggplant and sweet pepper;

6. Root vegetables: sugarcane bamboo shoots, half-day bamboo shoots, corn bamboo shoots, bamboo shoots, asparagus, water bamboo shoots, radishes, carrots, burdock, bamboo shoots, winter bamboo shoots and lettuce;

7. Broccoli: cauliflower, broccoli;

8. Pods: peas, kidney beans, green beans, soybeans, edamame, cowpea, and bean king;

9. Edible fungi: Hongxi Mushroom (Tricholoma matsutake), Whitening Mushroom, Straw Mushroom, Xiuzhen Mushroom, Lentinus edodes, Hericium erinaceus, Auricularia, Flammulina velutipes, Pleurotus eryngii, Tricholoma, Tremella, Agrocybe aegerita;

10, lettuce: Zizania latifolia, Euryale ferox;

1 1, marine vegetables: laver, kelp (kelp) and watercress.

A complete picture of all kinds of vegetables 3 1, spring (March-May)

Naturally ripe fruit

Lemon, strawberry, cherry tomato, loquat, pineapple, mulberry, mangosteen, lotus spray, guava, citrus, snakegourd, etc.

Naturally ripe' vegetables

Lettuce, spinach, rape, bamboo shoots, mountain peppers, leeks, shallots, Agrocybe aegerita, potatoes, broccoli, bean sprouts, chrysanthemum, lettuce, amaranth, zucchini, Toona sinensis, celery, mushrooms, laver, water chestnuts, kelp and so on.

2. Summer (June to August)

Naturally ripe fruit

Peach, plum, apricot, blueberry, cherry, litchi, grape, pitaya, mango, mangosteen, passion fruit, cantaloupe, melon, watermelon, yellow peach, fig, etc.

Naturally ripened vegetables

Cucumber, towel gourd, bitter gourd, wax gourd, pumpkin, onion, tomato, eggplant, beans, green pepper, celery, okra, asparagus, purple cabbage, green beans and so on.

3. Autumn (9~ 1 1 month)

Naturally ripe fruit

Grape, autumn pear, pomegranate, hawthorn, sugarcane, persimmon, grapefruit, jujube, apple, papaya, citrus, banana, begonia fruit, red grape, navel orange, longan and so on.

Naturally ripened vegetables

Lotus root, yam, sweet potato, chestnut, water chestnut, potherb mustard, black fungus, Chinese cabbage, white radish, green radish, sesame, peanut, corn, taro, ginger, etc.

4. Winter (1February ~ February)

Naturally ripe fruit

Shatangju, cherry tomatoes, Siraitia grosvenorii, oranges, grapefruit, etc. (There are almost no seasonal fruits in late winter and early spring)

Naturally ripened vegetables

Chinese cabbage, spinach, winter bamboo shoots, leeks, white radishes, carrots, mustard greens, fungus, etc.

How to judge whether the fruit is ripened or naturally ripened when buying fruit?

1, for example, mango, naturally ripe mango, will show a uniform yellow color, while the ripening mango will show a turquoise color at the tip of the small head, which looks unnatural.

You can also pinch it gently with your hands. Still take mango as an example. Naturally matured mango is moderately soft and elastic, while ripened mango is soft when pinched, which is easy to break and not resistant to storage.

2. For bananas, the skin of naturally cooked bananas has a "plum blossom point", and the banana core is soft, which tastes sweet and fragrant; Ripening banana skin generally has no plum blossom spots, and the color is very bright yellow, but it is very astringent to eat, hard to taste and has no fragrance.

3. For strawberries, ripened strawberries look red but taste sour. Because many strawberries use erythropoietin, as long as they are stained with it, they will turn red soon; However, the normal strawberry color will not be very bright, and the tip of the strawberry and the place near the ass will be white and green, and the overall red color will be uneven, but the taste is fresh and sweet, which is very refreshing.