Commonly known as tomato, it contains minerals, organic alkali, lycopene and vitamins, and is the best source of vitamin C.

spinach

Spinach contains minerals, carotene, vitamins, iron, phospholipids, oxalic acid and rich riboflavin. Among them, carotene is very high, and vitamin K is the highest in green leaf plants.

Chinese cabbage

Chinese cabbage is crisp and tender, rich in nutrition, suitable for both meat and vegetables, and fresh and palatable in taste. It is rich in minerals, vitamins, protein, crude fiber, carotene, and sugar enzymes that decompose carcinogenic nitrosamines.

pak choi

Contains protein, fat, crude fiber, minerals such as calcium, phosphorus and iron, and various vitamins.

celery

Celery contains protein, fat, carbohydrate, cellulose, vitamins, minerals and other nutrients, among which, the contents of vitamin B and vitamin P are more, and the contents of mineral elements such as calcium, phosphorus and iron are higher than those of ordinary green vegetables.

cabbage

The nutritional value of cabbage is not much different from that of Chinese cabbage, and the content of vitamin C is about half higher. In addition, cabbage is rich in folic acid, which is an advantage of cabbage vegetables. Pregnant women and anemia patients should eat more cabbage.

Chinese chives

Contains cellulose, protein, sugar, vitamin A, vitamin C, carotene, calcium, phosphorus and volatile oil. In the early spring, when the wind is chilly and all kinds of vegetables are depressed, there is a folk custom of "yellow leeks try spring dishes".

lettuce

Lettuce has high nutritional value and is rich in vitamins, among which the contents of vitamin A and vitamin B are more than four times that of tomato. There are also a lot of minerals such as calcium, phosphorus and iron.

radish

Its price is low and its nutritional value is very high. It is a health food for ordinary people. It contains a variety of vitamins and minerals, and contains no fat. The mustard oil and amylase contained in it can promote metabolism, stimulate appetite and help digestion.

bitter gourd

Vegetables eaten by diabetics. Litchi, alias, contains insulin, protein, fat, carbohydrates, vitamin C, crude fiber, carotene, momordicin, phosphorus, iron, various minerals and amino acids.

wax gourd

Contains minerals and vitamins, etc., without fat, with extremely low heat energy.

snow pea

Contains protein, fat, sugar, crude fiber, gibberellin A, plant lectin, carotene, vitamin B 1, vitamin B2, niacin, vitamin C, calcium, phosphorus, iron and other ingredients.

mushroom

In ancient China, mushrooms were called mushrooms, mushrooms, mushrooms, etc. They are foods with high protein, low fat and rich natural vitamins. Now, mushroom has become a favorite delicacy of people all over the world. Americans call it "God's food", Japanese call it "the pinnacle of plant food", and people in many countries regard it as "the king of vegetables".

bamboo shoots

High in protein, low in fat and starch, rich in minerals, vitamins and asparagine.

winter bamboo shoots

Winter bamboo shoots are rich in protein, calcium, phosphorus, iron, multivitamins and ascorbic acid.

kelp

Rich in protein, it also contains a lot of iodine and inorganic salts indispensable to human body, such as potassium, calcium, sodium, magnesium and iron, as well as thiamine and riboflavin.

Supplement: peaches

Contains nutrients such as protein, fat, carbohydrate, crude fiber, vitamin C, vitamin B, calcium, phosphorus, iron, carotene and niacin.

pear

Nutritional components include protein, fat, carbohydrate, thiamine, riboflavin, niacin, malic acid, citric acid, fructose, sucrose, grape essence, vitamin B 1, vitamin B2, vitamin C and other organic components; It also contains inorganic components such as potassium, sodium, calcium, magnesium, selenium, iron, manganese and dietary fibres.

tangerine

Contains malic acid, citric acid, succinic acid, carotene, glucose and various vitamins.

apple

Apple is rich in sugar, mainly containing sucrose and reducing sugar, as well as protein, fat, multivitamins and minerals such as calcium, phosphorus, iron and potassium. It also contains malic acid, quinic acid, citric acid, tartaric acid, tannic acid, mucilage, pectin and carotene, and the peel contains triacontane.

banana

The aroma is quiet, the meat is soft and waxy, sweet and refreshing. The pulp contains organic nutrients such as carbohydrate, protein and fat, inorganic components such as calcium, phosphorus, iron and potassium, vitamins (A, B, C, E and F) and carotene, etc., and the salt content is very low, almost without cholesterol.

watermelon

The meat is divided into meat and paste, and the pulp contains many nutrients and beneficial substances needed by human body, such as protein, glucose, sucrose, fructose, malic acid, citrulline, glutamic acid, arginine, phosphoric acid, glycine, propionic acid, ethylene glycol, betaine, sucrose, carotene, tomato hydrocarbon, vitamin A, vitamin B, vitamin C, and calcium, phosphorus and ethylene glycol.

pawpaw

Fruit is rich in sugar, organic acids, malic acid, tartaric acid, citric acid, saponins, flavonoids, catalase, papain, lipase, crude fiber, vitamins (B, B 1, B2, C, G), calcium, iron and other nutrients.

orange

The pulp contains vitamins A, B, C, D, citric acid, malic acid, pectin and other components, and the content of vitamin C is relatively high in fruits. Supplement: Citrus

Contains riboflavin, niacin, vitamin C, protein, sugar, crude fiber, inorganic salts, calcium, phosphorus, iron and other vitamins.

lychee

Contains natural glucose, protein, carbohydrates, vitamins, crude fiber, calcium, phosphorus, iron, thiamine, riboflavin, ascorbic acid and other ingredients.

kiwi fruit or Chinese gooseberry

Contains vitamin C, vitamin B, various amino acids, enzymes, carbohydrates, and minerals such as calcium, magnesium and potassium.

mango

The nutritional value of mango is very high, and the content of vitamin A is as high as 3.8%, which is more than that of apricot 1 times. The content of vitamin C also exceeds that of oranges and strawberries. Mango contains sugar, protein, calcium, phosphorus, iron and other nutrients, all of which are necessary for human body. Supplement: Nutritional value of vegetables and fruits; Nutritional components of vegetables and fruits.

(1) Carbohydrates include sugar, starch, cellulose and pectin. The variety and quantity it contains vary greatly due to the types and varieties of food.

⑵ Vitamins: Fresh fruits and vegetables are important sources of ascorbic acid, carotene, riboflavin and folic acid.

⑶ Inorganic salts: They are rich in content, such as calcium, phosphorus, iron, potassium, sodium magnesium, copper, etc. They are important sources of inorganic salts and play an important role in maintaining the acid-base balance of the body. Green leafy vegetables generally contain more than 100mg/ 100g of calcium. However, attention should be paid to removing part of oxalic acid during cooking, which can be beneficial to the absorption of inorganic salts.

⑷ Aromatic substances, organic acids and pigments: Some organic acids in fruits are mainly malic acid, citric acid and tartaric acid, in addition to lactic acid, succinic acid, etc. Organic acids vary with fruit types, varieties and maturity. Organic acids promote appetite and are beneficial to the digestion of food. At the same time, organic acids can keep food acidic and protect the quality of vitamin C. In addition, vegetables and fruits also contain some enzymes, bactericidal substances and physiologically active components with special functions.