All kinds of vegetables have pictures. The nutritional value of vegetables is very high. Vegetables are a kind of food we often eat. There are many kinds of vegetables, which we need to eat every day. The following kinds of vegetables have pictures.

All kinds of green vegetables with pictures 1 1, leafy vegetables

There are about thirty kinds of leafy vegetables. In fact, the most common ones are Chinese cabbage, Chinese cabbage, cabbage, lettuce and celery, okra and oily wheat. Most of their growth habits are relatively resistant to high and low temperatures. It is mainly characterized by leaves as the main growth organ and the main part of food.

2. Rhizomes

Rhizomes are classified by some vegetables whose growth parts are mainly rhizomes. There are more than 20 kinds. Among them, there are dozens of common radish, ginger, yam, taro, shredded platycodon grandiflorum, green onion, water chestnut and so on. Its characteristic is that the main organ of growth is in the rhizome. And the main part of food is also rhizome.

3. Buds and seedlings

Sprouting vegetables include mung bean sprouts, soybean sprouts, peanut bud, radish sprouts, pea sprouts and so on, and its sprouts are the main part we often eat. And all the nutrients of this green vegetable are mainly for the growth of sprouts.

4. Fruits and vegetables

As the name implies, the main edible part of fruit-vegetable is its fruit. For example, there are dozens of kinds of peppers, bitter gourd, eggplant, zucchini, loofah, edamame, pumpkin kidney beans and so on. The main growth organ of these vegetables is on its fruit.

5. Cauliflower

Cauliflower vegetables include cauliflower, broccoli, edible chrysanthemum, magnolia flower, and so on, which are the main parts eaten by the flower parts of plants. The flower branches, flower buds and floral axis of this kind of vegetables will gradually aggregate to form a flower ball. This is also one of the kinds of green vegetables.

6. Aquatic species

Aquatic vegetables, like their class names, mostly grow in water or swamps. Such as lotus root, cress, water chestnut, arrowhead and so on. These vegetables all prefer hot weather and fertile soil. And most of them are asexual reproduction.

Picture 2 1 of all kinds of green vegetables, 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 3 1, leafy vegetables: Dragon's-petalled water chestnut (wild lotus seed), red phoenix cabbage, imperial palace cabbage (sunflower), shansu, Gracilaria lemaneiformis, Qingjiang cabbage, bracken (over cat), mustard, spinach, coriander, chrysanthemum, amaranth and 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.