(1) Chinese cabbage. Chinese cabbage is also called heading cabbage. Its heart leaves are white, tender, thin and delicious, and they are edible parts. Chinese cabbage is one of the important vegetables in autumn, winter and spring because of its storage and transportation resistance. Because in autumn, winter and spring, Chinese cabbage is an important vegetable on people's table, even the main vegetable. Therefore, although the contents of vitamin C, B2 and calcium in Chinese cabbage are not very rich, they are still one of the important sources of vitamins needed by people. Chinese cabbage has a high zinc content, which is only a handful among vegetables. It is also rich in copper, manganese, molybdenum and selenium. Chinese cabbage can be divided into three types according to maturity: early maturity, middle maturity and late maturity.
(2) Chinese cabbage. Cabbage is also called cabbage, cabbage, cabbage and lotus. Its leaves are white and crisp. There are many ways to eat. It is cultivated all over the country. The nutritional value of Chinese cabbage is slightly stronger than that of Chinese cabbage, the content of vitamin C is obviously higher than that of Chinese cabbage, and the content of carotene is slightly higher than that of Chinese cabbage. Chinese cabbage also contains more trace element molybdenum, and the content of vitamin P is among the best in vegetables. Cabbage can be divided into three types according to the shape of leaf bulb: concentric cabbage, cabbage and pointed cabbage.
(3) rape. Rape is also called green vegetables and black and white vegetables. Its leaves are fresh and tender, which can be fried, boiled and pickled. Rape is planted all over the country. Rapeseed is one of the nutritious vegetables. The contents of carotene and calcium are high, and the contents of vitamin B 1, B2, PP, C and iron are also high.
(4) spinach. Spinach is also called red root vegetable. Its leaves and stems are green, tender and soft, suitable for raw food, cooked food and stuffing. It is planted all over the country. Spinach is one of the most nutritious vegetables. It is high in carotene, vitamins B2, C, PP, iron and calcium. Unfortunately, spinach contains more oxalic acid, which affects the absorption of calcium and is not suitable for eating with other foods containing more calcium. The remedy is to scald spinach with boiling water first and remove some oxalic acid. Spinach can be divided into three kinds according to its leaves: sharp leaves, round leaves and big leaf spinach.
(5) Amaranth. Amaranth is one of the main vegetables in summer, which feeds on seedlings and tender stems and leaves. Some provinces such as Zhejiang and Jiangsu also specialize in feeding on their fat stems. Amaranth can be fried, cold or made into soup, and old stems can also be peeled and pickled. Cultivation is very common in the south.
(6) chrysanthemum. Artemisia selengensis is also called Artemisia selengensis and Artemisia selengensis. Its edible part is seedling or tender stem. It can be eaten cold or fried, and it tastes fragrant and refreshing. Cultivated in both north and south, it is listed in winter and spring every year. Chrysanthemum leaves are rich in carotene, vitamin B2, calcium and phosphorus. However, the stem of Artemisia selengensis contains less vitamins and minerals.
(7) water spinach. Water spinach, also called water spinach, is named after its hollow stem. With its tender leaves as the edible part, young stems can also be eaten cold. Water spinach is suitable for raw and cooked food. Of southern China. Water spinach is a kind of nutritious vegetable. The contents of carotene and vitamin B2 are high, and the contents of vitamin B 1, C, PP, calcium and phosphorus are also high.
(8) lettuce. Also called leaf lettuce. The leaves and stems are tender and crisp, and the taste is fragrant and slightly bitter. Mainly used for raw food, it is a common vegetable in western food. Tender lettuce contains less fiber, and it is made into puree with sugar, so the baby can eat it. Lettuce is grown in every big city, and more in some areas. Lettuce is rich in nutrition. It contains more carotene, vitamin B 1, B2, calcium and iron.
(9) ladle. Pickled vegetables are also called oily vegetables. They can be fried and made into soup. Cabbage plants are short, with nearly round leaves, which are green or dark green. The leaves closer to the heart are lighter in color, changing from light green to yellow. There are many leaves, high water content and medium quality.
(10) celery. Celery is also called celery and huqin. This is a spicy vegetable with unique flavor. Petiole is its edible part. Celery petiole is tender and crisp, which can be fried and mixed. Apinic acid contained in celery also has the effect of lowering blood pressure. It is cultivated all over China. Celery can be divided into two types: native celery (China type) and celery (European type). This piano is divided into white and blue by color.
(1 1) coriander. Coriander is also called coriander and coriander. It has a special flavor and is one of the important spicy dishes. Edible parts are stems and leaves, which are mainly used for seasoning or pickling. It is cultivated all over the country. Coriander is a very nutritious vegetable, with high contents of carotene, vitamin B 1, B2, PP, calcium and iron, vitamin C and phosphorus.
(12) fennel. Fennel, also known as fennel and fennel seedling, is a spicy vegetable. Its tender stems and leaves are used as edible parts. Its seeds can be used as medicine or medicine, and fennel has a special aroma and is often used as stuffing. Fennel is one of the most nutritious vegetables. It is rich in carotene, calcium, vitamin B 1, B2, C, PP and iron.
(13) Chinese chives. Leek is a main spicy vegetable. The leaves of leek are the main edible parts, and the stems and flowers are also edible. It is cultivated all over the country. Leek is a kind of nutritious vegetable, which is high in carotene, vitamins B2, C, PP, calcium, phosphorus and iron. The nutritional value of green leek and yellow leek is lower than that of leek.
Vegetables are dark in color and have high nutritional value.
The nutritional value of vegetables is closely related to the color of vegetables. Dark color has high nutritional value, while light color has low nutritional value. The order of arrangement is "green vegetables → yellow and red vegetables → colorless vegetables".
Similar vegetables have different nutritional values because of their different colors. Purple eggplant is rich in vitamin P, which can increase the pressure resistance of microvascular wall and improve vascular function, and is quite beneficial to patients with hypertension, cyanosis and bleeding tendency.
The nutritional value of yellow carrot is higher than that of red carrot. It contains not only a lot of carotene, but also lutein, which has a strong anti-cancer effect.
Different parts of the same vegetable have different nutritional values because of different colors. The nutritional value of green onions is much higher than that of white onions. The contents of vitamin B 1 and vitamin C in100g scallion are less than half of that in scallion. Green celery leaves contain 6 times more carotene and 4 times more vitamin D than light celery leaves and stems.
In addition, because each vegetable contains different kinds and quantities of nutrients, the nutritional needs of human body are also diverse, so we should not only pay attention to the color depth of vegetables, but also consider the collocation of various vegetables, and eat vegetables and meat together.