With the introduction and pictures of various green vegetables, China is known as the "cooking kingdom". Whatever you like, you can call it delicious food, but you need some skills to make it. Let's share the introduction and pictures of various vegetables.
Introduction and pictures of various vegetables 1 1, rape.
Vegetables are high in cellulose, and many people don't like it because it tastes like chewy "silk". Therefore, eating with other high-cellulose staple foods will cause insoluble fiber aggregation. Cellulose is the bane of constipation and the magic weapon for people who are trying to lose weight to reduce lipids and excess refined carbohydrates. But once the intake is excessive, the disadvantages will follow: firstly, it will hinder the absorption of nutrients.
2. Green-stemmed vegetables
Green vegetables are a kind of Shanghai cuisine, also called Xiaotang cuisine. The plant is erect, with a big head and a thick waist. The plant height is about 28 cm and the spreading degree is 28 cm× 30 cm. The leaves are smooth, complete, green and broadly oval. The petiole is green and white, wide and slightly concave at the base. The petiole length ratio is 2: 3.
Each plant weighs about 550 grams. Beautiful appearance and good commodity. Heat-resistant, cold-resistant and insect-resistant. Every 100g of fresh vegetables contains 93-95g of water, 2.3-3.2g of carbohydrates, 0/.4-2.5g of protein, 40 mg of vitamin C30, 0.6- 1.4g of cellulose and other vitamins and minerals. Can be fried, can be made into soup, can be pickled.
3. Shanghai is green
Shanghai Green, also known as Shanghai Green, Suzhou Green, Qingjiang Cabbage, Qingjiang Cabbage, Xiaotang Cabbage, Green Vegetable, Qingjiang Cabbage, Rape and Spoon Cabbage, is the most common Chinese cabbage variety in East China around Shanghai. Jiangsu and Zhejiang are also called green vegetables or small green vegetables.
Shanghai green is a kind of Chinese cabbage with fewer leaves and more stems. The stems are as white as a gourd ladle. So Shanghai green is also called gourd ladle white. Shanghai green is characterized by long and aboveboard, every leaf is green, and every leaf has completed the photosynthesis of chlorophyll during the growth period. It is distributed in subtropical and temperate zones and can be found everywhere in China.
4. Four Seasons Chinese Cabbage
Cabbage is a common edible vegetable in Cruciferae and leafy vegetables. Chinese cabbage, native to China, is widely cultivated in China. Brassica of Cruciferae. Chinese cabbage is a cultivated mustard, and its stems and leaves are edible. It is an annual or biennial herb and is usually cultivated as an annual. According to the determination, Chinese cabbage is the most abundant vegetable in minerals and vitamins.
5. Chinese cabbage
Chinese cabbage, also known as Chinese cabbage, is an annual or biennial herb. Suitable for sowing in warm areas in the south, it is one of the characteristic vegetables in the south of China. Sowing can be done all year round, and now it is introduced and cultivated all over the world. Chinese cabbage has tender meat, sweet and sour taste and rich nutrition.
Each kilogram of edible part contains protein 13 ~16g, fat1~ 3g, carbohydrate 22 ~ 42g, calcium 410 ~/350mg, phosphorus 270mg and iron/kloc-0. Carotene 1 ~ 13.6 mg, riboflavin 0.3 ~ 1 mg, nicotinic acid 3 ~ 8 mg and vitamin C790 mg.
6. Qingjiang cuisine
Qingjiang cuisine is a kind of green leafy vegetable, alias Xiaotang cuisine, Shanghai green, Jiangmen cabbage, etc. Oval leaves, thick petioles, turquoise, waist-tied, beautiful and tidy, fine fibers, sweet taste and good taste. Qingjiang cuisine can be further divided into green stem Chinese cabbage and white stem Chinese cabbage according to the color of the stem.
Because Qingjiang cuisine is shaped like a spoon, some people call it spoon cuisine. Qingjiang cuisine looks like a spoon, with bright green color and short growth period. It only takes about a month from sowing to harvesting, and it can be seen in the market all year round. Qingjiang cuisine is also often used as a foil. Qingjiang cuisine can be made into minced meat and vegetable wonton, steamed buns and delicious vegetable rice besides simple dishes such as quick frying and blanching. Looks like rape.
7.spoon plate
Spoon (Shao) vegetables, also known as buckwheat medicine, safflower and grass seeds. Leguminosae, astragalus. Now it is distributed in Central Asia and West Asia, and it is mostly planted in rice fields as green manure. As early as the Ming and Qing Dynasties, China planted large areas in the middle and lower reaches of the Yangtze River, which were widely distributed in areas with 24 ~ 35 degrees north latitude.
8.spoon plate
The leaves are oval, the petiole is thick, and the turquoise looks like a spoon (hence the name "spoon dish"); Plant-shaped waist, beautiful and tidy; Fine fiber, sweet taste and good taste. Its heat resistance, cold resistance and transportation resistance are all good daily vegetables. China is also known as Qingjiang Cabbage, Green Stalk Cabbage, Qingjiang Cabbage and Shanghai Green.
9. Thick-skinned vegetables
Cabbage is a beet plant of Chenopodiaceae. Biennial herbs, the plant height varies with varieties, the dwarf species is 30-50 cm, and the tall species is 60-110 cm; The roots are thick and short and shallow. The leaves are broadly ovate, light green or dark green, smooth, plump and fleshy, and the petiole is long and wide. The fruit is brown, the skin is rough and hard, and there are one or several seeds inside. Originated in Europe, it has been introduced and cultivated in the Yangtze River valley in China and its south area. Thick-skinned vegetables are warm-loving plants, and the suitable growth temperature is 15-25℃.
10, chickpea
Chickpea is a common name for green leafy vegetables and seedlings of brassica. This name is more common in Shanghai. Can be used for treating cough due to lung heat, constipation, erysipelas, and lacquer sore. Children with calcium deficiency, soft bones and baldness can cook cabbage with salt or sugar and let them drink it. Regular consumption is quite beneficial. Chinese cabbage contains vitamin B 1, vitamin B6, pantothenic acid and so on, which can relieve mental stress.
1 1, yellow cabbage
Huangxin Chinese cabbage is a special Chinese cabbage variety for making kimchi. Its outer leaves are dark green, and its inner leaves are bright yellow. It tastes delicious and has high nutritional value. The outer leaves are dark green, the inner leaves are light yellow, the petiole is thin, and the taste is fragrant and delicious. The weight of a single ball is 1.2 kg, the height of the ball is 20 cm, and the diameter of the ball is 13- 15 cm. The characteristics of close planting cultivation are better.
12, milk cabbage
Milk cabbage is a biennial herb, a cruciferous plant, native to southern China and cultivated in Guangdong. Milk Chinese cabbage is a kind of non-heading Chinese cabbage (common Chinese cabbage, Chinese cabbage, green vegetable and rape), with short and fat plant type and wide petiole. Shallow-rooted crops, with developed fibrous roots and strong regeneration, are suitable for seedling raising and transplanting. The plant type is short, the plant height is about 20 ~ 22 cm and the spreading degree is about 25 ~ 27 cm. The vegetative growth period of the stem is short, and it will also elongate when exposed to high temperature or excessive close planting.
The basal leaves are rosette-shaped, and the leaves are nearly round; Green or dark green, shiny, wrinkled, entire, thick and short petiole, spoon-shaped, milky white. Sweet and slightly cold, it has the functions of clearing away heat and toxic materials and dredging the stomach.
13, Beijing No.3 cabbage
Beijing New Chinese Cabbage No.3 is a mid-late hybrid, with a growth period of 80 days, semi-erect plant shape, vigorous growth, plant height of 50 cm, spreading degree of 75 cm, dark outer leaves, slightly wrinkled leaves, green petiole, stacked leaves, ball height of 33 cm, ball width 19.3cm, spherical index 1.7, and fast ball setting.
In addition to the above cabbage varieties, there are also bamboo tube cabbage, Qingza No.3 cabbage, Yihe autumn cabbage, horse cabbage and No.2 cabbage.
Introduction and pictures of various vegetables. 2. Introduction of various vegetables
First, the product organ classification of green vegetables
The product organs of vegetable plants are divided into five categories: roots, stems, leaves, flowers and fruits, so they are also divided into five categories according to the classification of product organs.
1, root vegetable. The edible organ of this radish is fleshy root or tuberous root.
Fleshy root vegetables: radish, carrot, kohlrabi (root mustard), turnip, turnip cabbage and root beet.
Root vegetables: potatoes, pueraria lobata, etc.
2. Stems and vegetables. The edible parts of these vegetables are stems or deformed stems.
Underground stems: potato, Jerusalem artichoke, lotus root, ginger, water chestnut, arrowhead and taro.
Above-ground stems: Zizania latifolia, asparagus, bamboo shoots, lettuce, cabbage and mustard tuber.
3. Come at night. This kind of vegetables take common leaves or bulbs, leaves and deformed leaves as product organs.
Common leafy vegetables: Chinese cabbage, mustard, spinach, celery and amaranth.
Beans: Chinese cabbage, Chinese cabbage, lettuce and cabbage.
Onions, leeks, turnips and fennel.
Bulb vegetables: onion, garlic and lily.
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. Fruits and vegetables. This kind of vegetables take tender fruits or mature fruits as product organs.
Eggplant: Eggplant, tomato and pepper.
Pods: beans, kidney beans, anal beans, kidney beans, edamame, peas, broad beans, eyebrow beans, lentils and winged beans.
Candied fruits: cucumber, pumpkin, wax gourd, loofah, vegetable melon, gourd, snake melon, and fresh melons such as watermelon and melon.
Second, the agricultural ecological classification of green vegetables
According to the classification of agricultural ecology, this classification combines the biological characteristics of vegetable plants with the characteristics of cultivation techniques. Although there are many classifications, they are more practical.
1, Chinese cabbage. These vegetables are cruciferous plants, including Chinese cabbage, Chinese cabbage, leaf mustard, cabbage (cabbage), cauliflower cabbage and whole vegetables. Most of them are biennial plants, which forms product organs in the first year and blossoms and bears fruit in the second year.
2. Straight roots. This kind of vegetables should be declared as edible products with rich meat, including radish, turnip, root mustard, carrot, root beet and so on. Most of them are biennial plants, just like Chinese cabbage.
3. Solanum fruits. Mainly eggplant, tomato, pepper and other annual plants.
4, melons. Mainly cucumber, wax gourd, pumpkin, loofah, bitter gourd, gourd, watermelon and melon. Mature seeds of watermelon and pumpkin can be fried or made into snacks.
5. beans Leguminous vegetables, edible products. Mainly kidney beans, double beans, peas, broad beans, edamame, lentils and kidney beans. Kidney beans and kidney beans can be cultivated with or without scaffolds. Both pea sprouts and broad bean sprouts can be eaten.
6. Onions and garlic. These vegetables are Liliaceae plants, mainly biennial plants, such as green onions, onions, garlic, leeks, etc., which are propagated by seeds or asexually.
Introduction to the encyclopedia of green vegetables. Above, I gave you a detailed description of the classification of green vegetables from two aspects, and also briefly talked about representative vegetables to emphasize. Vegetables, as one of the essential ingredients for our daily nutrition, vitamins and food and clothing, are very important to us, but when choosing vegetables, we should choose the one that suits us.
Introduction and pictures of various vegetables 3 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.