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

A variety of green vegetables with pictures 1 1, leafy vegetables.

There are about thirty kinds of leafy vegetables. In fact, the most common are Chinese cabbage, Chinese cabbage, cabbage, lettuce celery, okra, and oily wheat. Most of their growth habits are relatively resistant to high and low temperatures. Its main feature is that leaves are the main growth organs and the main part of food.

2. Rootstock

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 varieties such as radish, ginger, yam, taro, shredded platycodon grandiflorum, green onion and water chestnut. Its characteristic is that the main organ of growth is in the rhizome. And the main part of food is also the rhizome.

3. Buds and seedlings

Germinating vegetables include mung bean sprouts, soybean sprouts, peanut bud, radish sprouts, pea sprouts, etc., and their sprouts are the main part we often eat. And all the nutrition of this green vegetable is mainly for the growth of sprouts.

4. Fruits and vegetables

As the name implies, the main edible part of fruits and vegetables is its fruit. Such as pepper, bitter gourd, eggplant, zucchini, loofah, edamame, pumpkin kidney bean and so on. The main growth organs of these vegetables are on the fruits.

5. Broccoli

Cauliflower vegetables include cauliflower, broccoli, edible chrysanthemum, magnolia flower, etc., which are the main parts eaten by flower parts of plants. The flower branches, flower buds and floral axis of this kind of vegetables will gradually aggregate into a flower ball. This is also a kind 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 like hot weather and fertile soil. And most of them are asexual reproduction.

All kinds of vegetables are illustrated in Figure 2 1, rhizome. Include radish, potato, lotus root, sweet potato, yam, taro, water bamboo, kohlrabi, arrowhead, onion, ginger, garlic, garlic moss, leek flower, onion and leek.

2. Melons and solanaceous fruits. Include wax gourd, pumpkin, zucchini, loofah, cucumber, eggplant, tomato, bitter gourd, pepper, corn, melon, etc.

3. leafy vegetables. Include China cabbage, spinach, rape, cabbage, amaranth, leek, absinthe, coriander, mustard, kale, fennel, garlic sprout, lettuce, spinach, pea tip, lettuce, cabbage, cauliflower, oil wheat, cabbage, onion and so on.

4. Cauliflower. This kind of vegetables take flowers, hypertrophy stems or bulbs as product organs, such as cauliflower, day lily, broccoli, laver vine, artichoke, kale and so on.

5. Fresh beans. Include kidney bean (including dwarf kidney bean and vine kidney bean variety vegetables), cowpea, pea, broad bean, edamame (i.e. soybean), lentil, sword bean, etc.

First of all, the types of fresh vegetables

Wild species: mainly wild mushrooms, bracken, Osmunda japonica, water celery and so on.

Cultivation (cultivation) categories: including root vegetables, stem vegetables, leafy vegetables, cauliflower, fruits and vegetables, toothed vegetables, seedlings, edible fungi and so on.

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 can be eaten directly or used in catering industry only after light processing and packaging;

Quick-freezing: refers to fresh vegetables cut and quick-frozen;

Dehydrated and dried products: refers to dehydrated and dried vegetable products;

Pickled pickles: refers to vegetable products made by sauce, pickling and soaking;

Canned products: processed vegetable products packed in canned containers;

Vegetable juice beverage: Vegetable juice is the juice of 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 divaricata, 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, Brooke, asparagus, Chinese cabbage, lily and lotus root.

Leaf cabbage, Chinese cabbage, Brussels sprouts, kale, purple cabbage, cabbage, lettuce, spinach, leek, celery, chicory, oil wheat, okra, 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 cauliflower, 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 soybean sprouts.

Fruit and vegetable peppers (pickled peppers, green peppers, sharp peppers, sweet peppers, early peppers and line peppers), pumpkins, golden pumpkins, black-skinned white gourd, bitter gourd, cucumber, loofah, white gourd, gourd, bergamot, zucchini, tomato, eggplant, kidney beans, cowpeas and so on.

Edible fungi: Lentinus edodes, Auricularia, Volvariella volvacea, Pleurotus ostreatus, Flammulina velutipes, Pleurotus eryngii, Agrocybe aegerita, Tremella, Hericium erinaceus, Boletus, Russula, Dictyophora, Tricholoma matsutake, Ganoderma lucidum and Cordyceps sinensis.

Photo 3 1 Various green vegetables and leafy vegetables: Gynura bicolor (wild lotus seeds), Acer truncatum, Gynura divaricata (Solanum nigrum), Susan, Gracilaria lemaneiformis, Qingjiang vegetable, bracken (over cat), mustard, spinach, coriander, chrysanthemum, amaranth and lettuce (lettuce).

2. Bean sprouts: alfalfa sprouts and bean sprouts;

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

4. Melons: Cucumber (Cucumber), Celosia cristata, Luffa, Wax Melon, Bitter Melon, Pumpkin, 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, radish, carrot, burdock, bamboo shoots, winter bamboo shoots and lettuce;

7. Broccoli: broccoli, broccoli;

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

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

10, lettuce: Zizania latifolia and Euryale ferox;

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