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Nutritional value of vegetables
1, vegetables contain a lot of water, usually 70% to 90%, in addition to a small amount of protein, fat, sugar, vitamins, inorganic salts and fiber. Vegetables contain a variety of minerals, vitamins and dietary fiber, play an important role in the body's physiological activities.

2, vegetables can be roughly divided into three categories: leafy vegetables (such as cabbage, amaranth, cabbage), fruits and melons (such as peppers, cucumbers, tomatoes), roots and stems (such as potatoes, carrots).

3, vegetables can provide vitamins such as folic acid, carotene and B vitamins. Among them, vitamin C, carotene, folic acid in yellow, red, green and other dark-colored leafy vegetables in high content.

4, green leafy vegetables are rich in minerals; but some vegetables (amaranth, spinach, macaroni, etc.) in the oxalic acid will affect the human body on the absorption of minerals, so cooking these vegetables, should first be rinsed with boiling water to remove oxalic acid. Experts recommend that adults should consume 500 grams of vegetables daily, of which 2/3 for leafy vegetables, 1/3 for fruits and roots.

5, in addition to the above there are wild vegetables, wild vegetables are rich in carotene, riboflavin, ascorbic acid and folic acid and other vitamins, and their content is generally more than the usual vegetables. Many of the carotene content of wild vegetables are higher than 4mg/100g, the protein content of wild vegetables is generally higher than vegetables, the amino acid composition is more balanced, its tryptophan and lysine can supplement the defects of cereal protein. Although the wild vegetables are rich in a variety of vitamins, but some often contain toxic substances when serving should pay special attention.