1 month: green vegetables, cabbages, spinach, celery, radishes, arrowheads, grass heads, sweet potatoes, etc.

February: green vegetables, cabbage, spinach, celery, cauliflower, lettuce, all kinds of radishes, kale, etc.

March: green vegetables, spinach, celery, cabbage, cauliflower, leek, cabbage, garlic, Hangzhou cabbage, chrysanthemum, lettuce, chicken hair, cabbage, all kinds of radishes, collapsed vegetables, cymbidium, kale, bamboo shoots, etc.

April: green vegetables, lettuce, chicken hair, celery, cucumber, etc.

May: green vegetables, cabbage, lettuce, chicken hair, cucumber, broad bean, water bamboo, tomato, etc.

June: Cabbage, cucumber, tomato, potato, chickpea, kidney bean (kidney bean), eggplant, pumpkin, etc.

July: cowpea, eggplant, chickpea, cabbage, wax gourd, loofah, edamame, pepper, potato, lentil, cabbage, water spinach and so on.

August: winter melon, cowpea, eggplant, green vegetables, chickpea, pumpkin, loofah, edamame, pepper, potato, lentil, cabbage, water spinach, etc.

September: green vegetables, wax gourd, radish, loofah, edamame, cowpea, eggplant, pepper, taro, water bamboo, cabbage, lentils, etc.

10: green vegetables, cabbage, spinach, celery, radish, taro, water bamboo, cauliflower, chrysanthemum, lettuce, melon, etc.

1 1 month: green vegetables, cabbage, spinach, celery, radish, lettuce, cauliflower, shepherd's purse, grass head, lettuce, arrowhead, green garlic, etc. ?

1February: green vegetables, cabbage, cabbage, celery, radish, collapsed vegetables, shepherd's purse, arrowhead, cauliflower, etc.

Extended data:

Nutritional value of vegetables;

The nutrients of vegetables mainly include minerals, vitamins, fiber, etc. The higher the content of these substances, the higher the nutritional value of vegetables. In addition, the content of water and dietary fiber in vegetables are also important nutritional quality indicators. Generally, vegetables with high water content and less dietary fiber have better freshness and higher edible value. But from the perspective of health care, dietary fiber is also an essential nutrient.

Nutrients of vegetables should not be underestimated. 1990 According to statistics of FAO, 90% of vitamin C and 60% of vitamin A necessary for human body come from vegetables, which shows the great contribution of vegetables to human health.

In addition, there are many phytochemicals in vegetables that are recognized as beneficial to human health, such as carotenoids, dipropylene compounds, methyl sulfur compounds, etc. Many vegetables also contain unique trace elements, which have special health care effects on human body, such as lycopene in tomatoes and prostaglandin in onions.

It is estimated that more than 2 billion people in the world are polluted by the environment, which causes many diseases. How to solve the problem of generating a large number of oxygen free radicals due to environmental pollution has attracted increasing attention. One of the effective ways to solve this problem is to add antioxidants to food to remove excessive destructive reactive oxygen species and reactive nitrogen.

It is found that many vitamins, mineral trace elements and related phytochemicals and enzymes in vegetables are effective antioxidants, so vegetables are not only healthy foods with low sugar, low salt and low fat, but also can effectively reduce the damage of environmental pollution to human body, and at the same time, vegetables can also prevent various diseases.

People's Daily Online-Eat Less Off-season Vegetables and Use Seasonal Vegetables skillfully

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Baidu encyclopedia-vegetables