According to incomplete statistics, there are more than 100 kinds of vegetables cultivated in China, among which 40 or 50 kinds are mainly cultivated. There are many classification methods, such as classification according to botanical characteristics, classification of edible parts, classification of agricultural biology, classification of temperature, classification of illumination, classification of nutritional components, classification of edible methods and so on.
Vegetables and plants have a wide range and many kinds. China is also one of the centers of origin of cultivated plants in the world. In addition to some cultivated plants used as vegetables, there are many wild or semi-wild species, such as shepherd's purse, purslane, Artemisia selengensis, dandelion and houttuynia cordata, which can also be eaten as vegetables.
(1) Leafy vegetables: heading Chinese cabbage, non-heading Chinese cabbage, cabbage, Brussels sprouts, kale, Chinese cabbage, Chinese cabbage, green vegetables, small cabbage, cabbage, purple cabbage, lettuce, spinach, leek, leek flower, garlic sprout, celery, cress, Gracilaria lemaneiformis, chrysanthemum, oil wheat and so on.
② Rhizomes: radish, onion, onion, garlic, onion, ginger, lotus root, garlic moss, leek moss, lettuce, yam, taro, konjac, potato, sweet potato, cold potato, shredded platycodon grandiflorum, potato (ground tumor), asparagus, bamboo shoots, burdock, etc. Bulb cabbage, lily, lotus root etc.
③ Sprouts: pea sprouts, Toona sinensis sprouts, radish sprouts, buckwheat sprouts, peanut bud, ginger sprouts, soybean sprouts, mung bean sprouts and bean sprouts.
Cauliflower: cauliflower, day lily, broccoli, laver vine, artichoke and kale.
④ Fruits and vegetables: pepper (pepper, green pepper, sharp pepper, sweet pepper, morning pepper and snail pepper) pumpkin, golden pumpkin, wax gourd, bitter gourd, pumpkin, cucumber, loofah, bergamot, pumpkin, gourd, pumpkin, zucchini, tomato, eggplant, kidney bean and cantaloupe.
⑤ Fungi: Auricularia, Tremella, Pleurotus ostreatus, Volvariella volvacea, Tricholoma, Hericium erinaceus, Flammulina velutipes, Lentinus edodes, Coprinus comatus, Dictyophora dictyopteris, Pleurotus eryngii, Undaria pinnatifida, etc.
Extended data
A vegetable refers to a plant or fungus that can be cooked into food. Vegetables are one of the essential foods in people's daily diet. Vegetables can provide a variety of vitamins, minerals and other nutrients needed by the human body.
According to FAO 1990 statistics, 90% of VC and 60% of VA necessary for human body come from vegetables. In addition, there are many phytochemicals in vegetables, which are recognized as effective components beneficial to health. At present, the nutrients in fruits and vegetables can effectively prevent chronic and degenerative diseases, which is being discovered.
grade separation
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, are certified by an independent organic food certification body, and are allowed to use the organic food mark. In the whole production process, organic vegetables must be carried out according to the production mode of organic agriculture, that is, the whole production process must strictly follow the production technical standards of organic food, that is, no chemicals such as pesticides, fertilizers and growth regulators are used at all, and genetic engineering technology is not used. At the same time, the whole quality control and review must be carried out by an independent organic food certification body. Therefore, the production of organic vegetables must meet the environmental quality requirements and production technical specifications of organic food to ensure its characteristics of no pollution, low energy consumption and high quality.
Green vegetables: According to the concept of green food, green vegetables refer to pollution-free, safe, high-quality and nutritious vegetables that follow the principle of sustainable development and are produced according to a specific quality standard system under the premise of good ecological environment in the producing area, and are recognized by specialized agencies and allowed to use the green food mark.
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 endanger human health after eating them. Refers to the food with clean ecological environment, produced according to specific technical operation procedures, with the content of harmful substances controlled within the prescribed standards, and approved by authorized departments and allowed to use pollution-free signs. It is suitable for the current development level of agricultural production in China and the needs of domestic consumers. For most producers, it is not difficult to meet this requirement. Contemporary agricultural production needs to develop from ordinary agricultural products to pollution-free agricultural products, and then to green food or organic food. Green food is a bridge between pollution-free food and organic food. Pollution-free food is the primary stage of the development of green food, and organic food is a higher quality green food.
Reference materials? Vegetables Baidu encyclopedia