Seasonal vegetable schedule and nutritional value of vegetables

1. Spring seasonal vegetables from March to May

March to May: lettuce, wild rice, amaranth , leeks, Chinese toon dustpan, spinach, celery, potatoes, chrysanthemum, spring bamboo shoots, broccoli.

2. Summer seasonal vegetables from June to August

June to August: celery, green pepper, okra, cucumber, pumpkin, loofah, cabbage, beans, eggplant, asparagus, Garlic, tomatoes.

3. Autumn seasonal vegetables from September to October

September to October: eggplant, yam, corn, sweet potato, pumpkin, cabbage, winter melon, peanut, lotus root, lettuce, Taro, green radish.

4. Winter seasonal vegetables from December to February

December to February: spinach, cabbage, asparagus, carrot, cauliflower, white radish, cabbage, lettuce, fresh mushrooms , fungus, enoki mushroom, broccoli.

5. Nutritional value of vegetables

1. Cabbage: Very rich in nutritional value, containing carotene, vitamin b1, vitamin b2, vitamin C, crude fiber, protein, fat, calcium, Phosphorus, iron.

2. Lotus root: It is rich in substances and therefore has high nutritional value. It contains starch, protein, asparagine, vitamin C and oxidase ingredients.

3. Asparagus: It is rich in vitamin B, vitamin A and trace elements such as folic acid, selenium, iron, manganese and zinc. The selenium content is higher than that of ordinary vegetables.

4. Eggplant: rich in nutrients, containing protein, fat, carbohydrates, calcium, phosphorus, iron and vitamin P. Especially purple eggplant has a higher vitamin content.

5. Tomatoes: rich in vitamin A, vitamin C, vitamin B1, vitamin B2 and carotene, calcium, potassium, magnesium, iron, zinc, copper, iodine, various elements, and protein.

6. Cabbage: rich in nutrients, carotene, vitamin B1, vitamin B2, carbohydrates, protein, fat, crude fiber, calcium, phosphorus, and iron.

7. Luffa: Luffa contains protein, fat, carbohydrates, calcium, phosphorus, iron, vitamin B1, vitamin C, xylan gum, and plant mucus.

8. Spring bamboo shoots: rich in nutrients, containing sufficient water, plant protein, fat, sugar, a large amount of carotene, vitamins B, E, calcium, phosphorus, iron and other trace elements.

9. Black fungus: Black fungus contains protein, fat, polysaccharide, calcium, phosphorus, iron, carotene, vitamins B1, B2, niacin, etc., as well as phospholipids, sterols, etc.

10. Celery: Celery is rich in protein, carotene, carbohydrates, fats, B vitamins, vitamin C, carbohydrate amino acids and minerals, and dietary fiber.

11. Green peppers: Green peppers are rich in vitamin C, 7-15 times that of tomatoes, ranking first among vegetables.

12. Okra: Okra is rich in nutrients and contains A large amount of juice has a special fragrance, and the juice is mixed with pectin, galactan, and arabin.