Pictures and names of various green leafy vegetables. When it comes to eating, many people can name their favorite foods, but we humans eat a lot of foods with different tastes, so we all pay different attention to what we eat. So here are pictures and names of all kinds of green leafy vegetables.

Pictures and names of various green leafy vegetables 1 Green leafy vegetables include: spinach, leek, spinach, coriander, watercress, oily wheat, cauliflower, etc.

First, spinach: the color of spinach is quite special. Its leaves are green, but its roots are red and its taste is slightly sweet.

Second, leek: leek has a special smell;

The third kind, Ipomoea aquatica: Ipomoea aquatica stem is hollow in the middle;

Fourth, coriander is very common in life. Its leaves are green and have a very special taste.

5. watercress: watercress generally grows in water and has a strong green and spicy flavor;

Six, oil wheat vegetables: oil wheat vegetables feel that they can be eaten all year round, and the taste will be bitter or tasteless;

Seventh, cauliflower: there are many varieties of cauliflower, its leaves are green, but the fruits are generally white, and some will be other colors;

Green peppers, broccoli, garlic shoots and bitter gourd are not leafy vegetables, but they are also green, and their nutritional value is not lost to leafy vegetables, so they are also included in the list of leafy vegetables.

Green leafy vegetables are rich in vitamins and other nutrients. Everyone should eat more green leafy vegetables, including spinach, celery, lettuce, Chinese cabbage, broccoli, green peppers, shallots and parsley. Simple cooking, rich nutrition and unique taste.

Green leafy vegetables are a kind of vegetables whose main edible organs are tender leaves, petioles or tender stems and leaves. The classification of these vegetables is complex and their biological characteristics are quite different.

Note: Green vegetables contain many vitamins and minerals. For example: vitamin C, B- carotene, folic acid, vitamin B2, iron, calcium, magnesium and so on. If green leafy vegetables are not blanched, oxalic acid in them will do some harm to human body. If you get enough calcium, you don't have to worry.

Tips:

Vitamin C contained in green leafy vegetables is a water-soluble vitamin, which is easily soluble in water and afraid of heat. Therefore, when cooking green leafy vegetables, you need to do the following:

1. Don't soak for a long time: Green leafy vegetables are soaked in water for a long time, and vitamin C and vitamin B are easy to dissolve in water and cause losses. Do not soak in water for a long time when cleaning.

2. Wash before cutting: Green leafy vegetables are suitable for washing before cutting when cooking, so as to avoid increasing vitamin loss by cutting before washing.

3. Quick frying: Quick frying can reduce the damage and loss of nutrients in green leafy vegetables during cooking.

Pictures and names of various green leafy vegetables. rape

1. Rape, as a representative ingredient of green leafy vegetables, has very high nutritional value.

2. Nutritional components of100g rape: VC36mg is higher than that of common fruit, carotene 620ug, folic acid 46.2ug, potassium 2 108mg and calcium 108mg.

3. It is also rich in VB2, magnesium and dietary fiber. Calcium in rape is similar to that in milk, but its absorption rate is low.

Second, spinach.

1 and 100g spinach contains 2920ug of carotene, 32 mg of VC and 31/mg of potassium, but contains a lot of oxalic acid.

2. Too much oxalic acid in the intestine will inhibit the absorption of minerals such as calcium and iron, which will increase the risk of kidney calculi's disease after entering the blood.

Third, lettuce.

1. Lettuce is a common name for leaf lettuce. There are many kinds in the market, and the leaf colors are mainly green, cyan, purple, red and white.

2. Lettuce is fresh and tender with high nutritional value. The carotene content of lettuce is as high as 1790ug, and VC 13mg/ 100g g. ..

Because oxalic acid is very soluble in water, spinach must be blanched before cooking to remove most of oxalic acid.

Fourth, you mai Cai

1, Youmaicai is a kind of leaf lettuce, which is also called beef lettuce in some places.

2, its moisture content is very high, accounting for about 96%, so its taste is crisp and easy to digest.

3. Because of its high water content and relatively low content of other nutrients, it is still a green leafy vegetable with high nutritional value and a vegetable rich in lettuce.

Five, small vegetables

Every 100g Chinese cabbage contains 1680ug and VC 28mg, potassium 178mg and calcium 90mg, which is one of the most nutritious green leafy vegetables.

Six, Chinese cabbage

1, 100g Chinese cabbage contains 79 mg of VC, 960ug of carotene, 236mg of potassium and 96mg of calcium, which has high nutritional value in vegetables.

2. The simplest way to eat Chinese cabbage is to boil it and pour all kinds of sauces, such as oyster sauce, soy sauce, sesame sauce, garlic sauce, beef sauce and seafood sauce.

Pictures and names of various green leafy vegetables 3 1, coriander

Coriander is very common in life. Its leaves are green and it will give off a unique fragrance. It is generally used as a condiment for food and mixed with other foods to increase the taste and nutritional value of food. Many people like coriander very much.

2. celery

Celery has many varieties and is also one of the green leafy vegetables. Similar to coriander, it can be eaten with other foods. But celery tastes crisp and tender, and its nutritional value is much higher than that of coriander. Long-term consumption of celery can reduce blood lipid and blood pressure.

3. Spinach

Spinach has a special color. Its leaves are green, but its roots are red. It tastes slightly sweet and has high nutritional value. Spinach can be eaten with other foods at ordinary times, which can enhance the body's own resistance and prevent various diseases.

4, leeks

Many people don't know what green leafy vegetables are. In fact, leek is one of them. It has strong cold tolerance and drought tolerance. No matter how harsh the environment, it can grow normally. It is cultivated in all parts of China. It can also increase the taste of other foods and has the effect of tonifying kidney and refreshing.

5.chrysanthemum morifolium

The morphological characteristics of Artemisia selengensis are similar to those of coriander, and it also has a unique taste. Usually, many people like to eat Artemisia selengensis, and they usually plant Artemisia selengensis from February to May. Artemisia argyi grows fast, and fresh and mature Artemisia argyi can be harvested in one month.

6. Small green vegetables

Small vegetables are common all year round. They have strong adaptability to the environment and are generally suitable for sowing in four seasons. The leaves are light green when they are just ripe, but they will turn dark green when they get older. Small green vegetables contain very high nutrients, which have the effect of beauty beauty if eaten for a long time.

7.water spinach

Water spinach is also a green leafy vegetable. Its shape is similar to that of most vegetables, but its trunk is hollow and its taste is crisp, tender and sweet. Many people like to eat water spinach very much. Generally, it is best to eat in summer and autumn, and it has the effects of clearing away heat and toxic materials, moistening skin and beautifying face.

8.mushrooms

Auricularia auricula leaves are tender green and have a special taste. It tastes a little sweet and sour, but many people like it. Rich in glucan, carotene and other nutrients, it can play a laxative role.

9.cauliflower

There are many varieties of cauliflower, its leaves are green, most of its fruits are white, and a few are light yellow and light green. Sowing is usually from June to September. Long-term consumption of cauliflower is of great benefit to health and can generally delay aging.

10, Chinese cabbage

The shape of cabbage is similar to that of cauliflower, but there is no cauliflower part, and the leaves are rolled up. The outermost leaves are dark green, and the deeper they go, the lighter they are. It is also a green leafy vegetable. Eating cabbage can play a role in preventing cancer.