(1) Chinese cabbage. Cabbage is also called nodular cabbage. Its heart leaves white and tender, fine texture and flavor, is the part for consumption. Cabbage is resistant to storage and transportation, is the fall, winter, spring and one of the important vegetables. Since in the fall, winter and spring cabbage is an important, if not the main vegetable on people's tables. So, even though cabbage is not very rich in vitamin C, B2 and calcium, it is still one of the important sources of vitamins that people need. Cabbage contains a high amount of zinc, which is one of the highest among vegetables. It is also rich in copper, manganese, molybdenum and selenium. Cabbage can be divided into three types according to its maturity, early, medium and late maturity.
(2) cabbage. Cabbage is also called nodular kale, cabbage, cabbage, lotus white. Its leaves are white and crisp. A variety of ways to eat. All over the country are cultivated. The nutritional value of cabbage is slightly stronger than cabbage, its vitamin C content is significantly higher than cabbage, carotene content is also slightly higher than cabbage. Cabbage also contains more trace elements of molybdenum, vitamin P content in the vegetable is also among the best. Cabbage according to the shape of the leaf ball can be divided into three types of flat-centered cabbage, round head type cabbage, pointed type cabbage.
(3) rape. Oilseed rape is also called green cabbage, black and white cabbage. Its leaves are tender and can be fried, boiled, or pickled. Oilseed rape is cultivated throughout the country. Oilseed rape is one of the very nutritious vegetables. Its content of carotene and calcium are high, and its content of vitamin B1, B2, PP, C and iron are also relatively high.
(4) Spinach. Spinach is also known as red root vegetables. Its leaves and leaf stalks are bright green in color, tender and soft, and are suitable for raw food, cooked food and stuffing. All over the country are planted. Spinach is one of the most nutritious vegetables. It has a high content of carotene, vitamin B2, C, PP, iron and calcium, but unfortunately spinach contains more oxalic acid, which affects the absorption of calcium, and should not be eaten together with other foods containing more calcium. The remedy is to blanch spinach in boiling water first to remove some of the oxalic acid. Spinach is categorized into three types according to its leaves, including sharp-leafed, round-leafed and big-leafed spinach.
(5) Amaranth. Amaranth is one of the main vegetables in summer, to seedlings and young stems and leaves for food, Zhejiang, Jiangsu and other provinces also specialize in taking its fat stems. Amaranth can be fried, cold or soup, old stems can also be peeled and pickled. Southern cultivation is very common.
(6)Chrysanthemum. Chrysanthemum coronarium is also known as artemisia and artemisia stalks. Its edible part is seedlings or young stems. It can be cold or fried, eaten fragrant and refreshing. The whole country is cultivated in the north and south of the country, and it is listed more in winter and spring every year. Chrysanthemum leaves are rich in carotene, vitamin B2, calcium and phosphorus. And corns stem contains less vitamins and minerals.
(7) water spinach. Water spinach, also known as hollow cabbage, because **** stem hollow and named. With its young slightly and young leaves as the edible part, young stems can also come to cold. Water spinach is suitable for both raw and cooked food. It is produced in the south of China. Water spinach is one of the very nutritious vegetables. It is high in carotene and vitamin B2, and relatively high in vitamin B1, C, PP, calcium and phosphorus.
(8) Lettuce. Also called leaf lettuce. Leafy stems fresh and crisp, flavorful and slightly bitter. Mainly for raw food, is a commonly used vegetables in Western cuisine. Tender lettuce contains little fiber, add sugar to make vegetable puree, can be eaten by infants. Lettuce is cultivated in all major cities, with more local plantings. Lettuce is rich in nutrients, it contains more carotene, vitamin B1, B2, calcium and iron.
(9)Lady's lettuce. Lady's mantle is also called oil collapsed vegetables, it can be fried and made soup. Lady's mantle is a short plant with nearly round, green or dark green leaves, and the closer to the heart, the lighter the color of the leaves, turning from light green to yellow. Leafy texture more, water, medium quality.
(10) celery. Celery is also called parsley, caraway. It is a flavorful and aromatic vegetable. The leaf stalk is its edible part. Celery leaf stalks are tender, crisp, and can be fried or mixed. Celery contains celery acid and lower blood pressure. It is cultivated all over China. There are two types of celery: Chinese celery (Chinese type) and parsley (European type). This celery and according to the color of white, green two types.
(11) Cilantro. Cilantro is also known as coriander, caraway. Has a special flavor, for one of the important spices. Food and part of the stem and leaves, mainly for flavoring or pickling. Cultivated throughout the country. Cilantro is a very nutritious vegetable, its carotene, vitamin B1, B2, PP, calcium and iron content are very high, vitamin C and phosphorus content is also relatively high.
(12) Fennel greens. Fennel greens, also known as fennel and fennel seedling, is an aromatic vegetable. Its young stems and leaves are used for making edible parts. Its seeds can be used for medicinal purposes or spices, fennel greens have a special aroma, people commonly used to make stuffing. Fennel is one of the most nutritious vegetables. It has a high content of carotene and calcium, and a relatively high content of vitamins B1, B2, C, PP and iron.
(13) leek. Leek is a major aromatic vegetable. The leaves of leeks are the main edible part, and the stems and flowers are also edible. It is cultivated throughout the country. Leek is a nutritious vegetable, it has a high content of carotene, vitamin B2, C, PP calcium, phosphorus and iron content is also relatively high, green leeks and yellow leeks are less nutritious than leeks.
Vegetables deep color high nutritional value
The nutritional value of vegetables is closely related to the color of vegetables. Deep color has high nutritional value, light color has low nutritional value, the order is "green vegetables → yellow, red vegetables → colorless vegetables".
The same kind of vegetables due to different colors, nutritional value is also different. Purple eggplant is rich in vitamin P, which can increase the resistance of the microvascular wall, improve vascular function, hypertension, skin cyanosis and prone to hemorrhagic tendency of patients with disease is quite beneficial.
Yellow carrots have a higher nutritional value than red carrots, which contain a large number of carotenoids in addition to a strong role in cancer inhibition of xanthophylls, cancer prevention function.
The different parts of the same plant, due to different colors, its nutritional value is also different. The green onion green than white onion nutritional value is much higher. Each 100 grams of white onion containing vitamin B1 and vitamin C content is less than half of the green part of the onion. Green celery leaves contain 6 times more carotene and 4 times more vitamin D than lighter colored celery leaves and stems.
Additionally, because each vegetable contains different types and quantities of nutrients, and the human body's nutritional needs are multi-faceted, so, in addition to paying attention to the color of the vegetables in the selection of vegetables, it should also be considered a variety of vegetables with vegetables and meat eaten together