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What's the difference between wild vegetables and vegetables?
First, the difference between wild vegetables and vegetables:

1, the nutritional value of wild vegetables is higher than that of cultivated vegetables, without pesticides and fertilizers, so eating them occasionally is incomparable to cultivated vegetables.

2, single mountain wild vegetables have medicinal properties or a certain content of toxicity, and should not be eaten more.

Second, the introduction of wild vegetables:

Wild vegetables grow and multiply in natural environments such as mountains and grasslands for a long time, with strong vitality and natural pollution-free. Wild vegetables have the characteristics of fresh texture, unique flavor and rich nutrition. Wild vegetables have high nutritional value, and contain many minerals and trace elements such as fat, protein, vitamins A, B 1, B2, C, D, E and so on. There are nearly 80 kinds of wild vegetables, including bracken, Osmunda japonica Thunb, cat's paw, monkey leg, spiny bud, spiny stick, pigeon arm, small leaf celery, large leaf celery, carrot, wilting fairy, stem spoon bud, four-leaf clover, mountain corn, mountain pepper, mustard stem, bean half-vegetable, willow bud, old woman, pitted potherb and so on. Among them, spiny buds, spiny sticks, old wives, and Artemisia buds.

Iii. Introduction to Vegetables:

Vegetables refer to a kind of plants or fungi that can be cooked and 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 necessary for the human body. According to the statistics of FAO 1990, 90% of VC and 60% of VA necessary for human body come from vegetables. In addition, there are a variety of phytochemicals in vegetables, which are recognized as effective ingredients for health. At present, nutrients in fruits and vegetables can effectively prevent chronic and degenerative diseases, which are being discovered by people.

Although there are about 20 families of vegetables widely cultivated in China. But some common species or varieties are mainly concentrated in 8 families.

(1) Cruciferae includes radish, turnip, Chinese cabbage (including Chinese cabbage and subspecies of Chinese cabbage), cabbage (including varieties of cabbage, kohlrabi, cauliflower and broccoli), mustard (including varieties of mustard, potherb mustard) and so on.

(2) Umbelliferae includes celery, carrot, fennel, coriander, etc.

(3) Solanaceae includes tomato, eggplant and pepper (including sweet pepper variety).

(4) Cucurbitaceae includes cucumber, zucchini, pumpkin, bamboo shoots, wax gourd, loofah, gourd, bitter gourd, fingered citron, watermelon and melon.

(5) Leguminosae includes kidney bean (including dwarf kidney bean and vine variety), cowpea, pea, broad bean, edamame (i.e. soybean), lentil, and sword bean.

(6) Liliaceae includes leek, scallion, onion, garlic, leek, day lily, asparagus, lily, etc.

(7) Chrysanthemum materials include lettuce (including lettuce, lettuce variety), lettuce, chrysanthemum, burdock, Jerusalem artichoke, etc.

(8) Chenopodiaceae includes spinach and beet (root beet and leaf beet variety).