Yes, in fact, the composition of vegetables is roughly the same. Vegetables contain a lot of water, usually 70% to 90%, in addition to a small amount of protein, fat, sugar, vitamins, inorganic Salt and cellulose. Vegetables contain a variety of minerals, vitamins and dietary fiber, which play an important role in the physiological activities of the human body. Vegetables can be roughly divided into three categories: leafy vegetables (such as cabbage, amaranth, cabbage), melons and fruits (such as green peppers, cucumbers, tomatoes), and rhizomes (such as potatoes, carrots). The main vitamins that vegetables can provide are folic acid, carotene and B vitamins. Among them, the content of vitamin C, carotene, and folic acid is higher in dark leafy vegetables such as yellow, red, and green. Green leafy vegetables are rich in minerals; however, the oxalic acid in some vegetables (amaranth, spinach, macaroni, etc.) will affect the body's absorption of minerals. Therefore, when cooking these vegetables, they should be blanched in boiling water to remove them. oxalic acid.

The nutritional value of vegetables is closely related to the color of vegetables. The ones with dark colors have high nutritional value, while the ones with light colors have low nutritional value. The order is "green vegetables - yellow, red vegetables - colorless vegetables". Green vegetables are classified as Category A vegetables by nutritionists, mainly including spinach, rape, cabbage, coriander, Chinese cabbage, water spinach, potherb mustard, etc. This type of vegetables is rich in vitamins B1, B2, C, carotene and various inorganic salts, and has high nutritional value. Therefore, green vegetables should be a must-eat type.