(1) Vegetables are rich in vitamins. Among them, vitamins C and A, vitamin B1 and vitamin PP are the most closely related to human nutrition. All fresh vegetables contain vitamin C, especially green leafy vegetables. Supplementing a certain amount of vitamin C every day can prevent colds and enhance the body's resistance to various diseases. Without vitamin C, gingival swelling and bleeding, loose teeth, fragile capillaries, subcutaneous bleeding, etc. often occur, which are all symptoms of scurvy. Orange-red vegetables such as tomatoes, carrots and pumpkins all contain more vitamin A. Eating more vegetables rich in vitamin A can enhance disease resistance and prevent night blindness, especially carrots, which are extremely rich in carotene, are excellent anti-cancer foods. (2) Vegetables contain essential minerals. There are rapeseed, amaranth, fennel, lentils, radishes, celery and so on. There are broad beans, edamame, Toona sinensis, potatoes, taro, onions and so on. There are celery, coriander, leek, ginger and so on. Minerals in vegetables are not only related to the healthy development of human bones, teeth and nerves, but also contain more calcium, magnesium, sodium, potassium and other components, which make vegetables an alkaline food, which can neutralize the acidity produced by protein and fat and adjust the balance of human acid and alkali. If protein, meat and vegetables are eaten at the same time, the human body's ability to absorb and digest is much stronger than that of eating meat alone.