1, cucumber-widely planted in temperate and tropical regions. Cucumber is one of the main vegetables in China in summer. Stems and vines have medicinal value, which can diminish inflammation, eliminate phlegm and relieve spasm.
2. Carrots are produced in China, Sichuan, Guizhou, Henan, Hubei, Jiangxi, Anhui, Jiangsu and Zhejiang provinces. Widely planted all over the country. Distributed in Europe and Southeast Asia. Roots are eaten as vegetables. It also contains vitamins A, B, C and carotene.
3. Tomatoes-Tomatoes are native to South America and are widely planted in the north and south of China. Tomato fruit is rich in nutrition and unique in flavor. Can be eaten raw, cooked, processed tomato sauce, juice or whole fruit.
4, persimmon pepper-its unique taste and capsaicin can stimulate the secretion of saliva and gastric juice, can increase appetite, help digestion, promote intestinal peristalsis, and prevent constipation. It can also prevent and treat scurvy, and has adjuvant therapeutic effects on gingival bleeding, anemia and vascular fragility.
5. Chinese cabbage-Chinese cabbage is the main vegetable in winter and spring in Northeast China and North China. Raw food, fried, salted, sauce stains can be; Leaves falling off the outer layer can be used as feed.
Extended data:
Classification of vegetable grades:
1, Organic vegetables: Organic vegetables refer to vegetables that come from the organic agricultural production system, are produced according to the international technical standards of organic agriculture, and are certified by an independent organic food certification body, and are allowed to use the organic food mark.
2. Green vegetables: According to the concept of green food, green vegetables refer to pollution-free, safe, high-quality and nutritious vegetables, which are produced according to a specific quality standard system and approved by specialized agencies on the premise of good ecological environment in the producing area.
3. Pollution-free vegetables: The so-called pollution-free vegetables refer to the content of harmful substances (such as pesticide residues, heavy metals, nitrite, etc.) in vegetables. ) are controlled within the allowable range stipulated by the state, and people will not do harm to human health after eating them.
References:
Vegetables-Baidu Encyclopedia