List of Vegetable Types Names
List of Vegetable Types Names, Vegetables are one of the essential foods in people's daily diet. Vegetables can provide the body with a variety of essential vitamins and minerals and other nutrients. We usually eat a variety of different forms of vegetables, vegetable species name Daquan.
Common vegetable types and names:
1, leafy vegetables: including cabbage, spinach, greens, cabbage, amaranth, leeks, artemesia, parsley, mustard, kale, fennel, garlic, lettuce, cabbage, pea tips, lettuce, white cauliflower, cauliflower, oleaginous greens, collard greens, scallions
2, root vegetable varieties of different forms, vegetable varieties names. >
2, rhizomes: including radish, potato, lotus root, sweet potato, yam, taro, wild rice, skimmia, cucumber, onion, ginger, garlic, garlic shoots, leek flowers, scallions, leeks
3, squash and eggplant: including winter squash, pumpkin, zucchini, squash, cucumber, eggplant, tomatoes, bitter gourd, chili peppers, corn, zucchini
4, fresh legumes: including woolly beans, peas, broad beans, lentils, cowpeas, beans
5, mushrooms: mushrooms, flat mushrooms, enoki mushrooms, fungus, silver ear, mushroom, portobello mushroom
Extended information:
According to incomplete statistics, there are more than 50 kinds of vegetables cultivated in our country, which can be divided into leafy greens, roots and tubers, seed and pods, fruits and vegetables, mushrooms, melons, nuts and dried beans, etc. In addition to these there are many wild or semi-wild vegetables, which can also be used for food.
The nutrients in vegetables mainly contain minerals, vitamins and fiber. In addition, the content of water and dietary fiber in vegetables is also an important indicator of nutritional quality. Usually, vegetables with high water content and low dietary fiber are more tender and have a higher food value.
But from a health perspective, dietary fiber is also an essential nutrient. The nutrients of vegetables can not be underestimated, in 1990, the International Food and Agriculture Organization of the statistics of the human body essential vitamin C 90%, 60% of vitamin A are from vegetables, vegetables can be seen on the human health of the contribution of the huge.
In addition, vegetables have a variety of phytochemicals are recognized as beneficial to human health components, such as carotenoids, dipropylene compounds, methyl sulfide compounds, etc., many vegetables also contain unique trace elements, the human body has a special `health care, such as tomatoes in the lycopene, onions in the prostaglandins and so on.
Vegetable species name book 2Vegetables with leaves: Spinach, leeks, cauliflower, broccoli, cabbage, cabbage, celery, bok choy, chili peppers, parsley, fungus, leeks, garlic moss, greens, lettuce, garlic shoots, watercress, coriander, mustard greens, rape, bean seedling,,, baby bok choy, purple kale, cabbage, baby bok choy, baby bok choy, cabbage, groundnuts and groundnuts leaves, Longbeet.
Legume Vegetables: green beans, snap beans, lentils, peas, fava beans, string beans, mung bean sprouts, bean sprouts, soybean sprouts.
Mushroom Vegetables: Shiitake, Straw Mushroom, Flat Mushroom, Golden Needle Mushroom, Apricot Mushroom, Small Flat Mushroom.
Vegetables of the melon family: winter melon, pumpkin, cucumber, squash, bitter melon, vegetable melon.
Root vegetables: onion, garlic, ginger, scallion, onion, yam, taro, konjac, sweet potatoes, purple potatoes, potatoes, yam, lotus root, carrot, white radish.
Silver fungus, corn, bell peppers, millet peppers, asparagus, bamboo shoots, wild rice, gomphrena, fennel, lily, eggplant, tomato, rhododendron rosette, mullein, cauliflower, artichoke peppers, pea sprouts, bell peppers.
Eat more vegetables is very good for the body, we are now living better and better, many people in the ordinary life of vegetables and meat portion mistaken, often meat, eat very much, but vegetables eat very little, in fact, people eat a meal of two or so meat, eat about a catty of vegetables, so that more able to replenish vitamins and fiber, vegetables can prevent many diseases. Eat more vegetables on our skin is also very good.
When eating vegetables, it is best to eat boiled vegetables, this is more hygienic, because now the vegetables are divided into a lot of pesticides, so wash the time to wash clean, remember to cook, eat vegetables, it is best to add less oil, this is more conducive to good health.
Many people like to juice vegetables, such as carrot juice, spinach juice, cucumber juice, in fact, juice a lot of nutrients will be lost, it is best to eat vegetables directly. So that the nutrients inside the vegetables can all enter our body, especially the fiber inside the vegetables can promote intestinal peristalsis.
A variety of fresh vegetables
Wild class: mainly wild mushrooms, ferns, vetch, watercress, etc.;
Cultivated (cultivated) class: including root vegetables, stems, leafy vegetables, cauliflowers, fruits, vegetables, teeth, young seeds, edible fungi, etc.;
Sea life (aquatic) class: mainly kelp, purple cabbage, lotus root, water chestnut, etc..
Second, the types of vegetable products
Net vegetables, fresh cut vegetables: only after light processing and fresh packaging, can be ready to eat or for catering use of fresh vegetables;
Quick-frozen category: refers to the fresh vegetables after the slitting, quick-frozen;
Dehydrated dry category: refers to the dehydrated vegetables after the dried products;
Pickled vegetables in sauce: vegetable products that are sauced, pickled and soaked;
Canned products: vegetable products that are processed and packaged in canning containers;
Vegetable juice and beverages: Vegetable juice is the juice obtained by squeezing fresh or frozen vegetables as raw materials. Further processing (such as blending, sterilization, packaging) to become vegetable juice products or vegetable juice drinks.
Third, the names of vegetable varieties
Root vegetables: turnip (white rotunda, carrot, water rotunda), root mustard, daikon (mustard pimples), turnip (cranberry, wattle and daub), rutabaga (cranberry, woe), turnip greens (pimple) and horseradish, American horseradish, root celery, burdock, chrysanthemum burdock, brahmins ginseng,, root koai beetroot (purple beetroot, flame beet), and others.
Stem vegetables: scallions, green onions, garlic, onions, ginger, ginger, lotus, lettuce, yams, wild rice, potatoes, sweet potatoes, broccoli, asparagus, kale, lilies, lotus root.
Leafy greens cabbage, Chinese cabbage, cabbage, kale, kale, purple kale, cabbage, lettuce, spinach, leeks, celery, chicory, oatmeal, okra, cabbage, chrysanthemums, amaranth, parsnips, baby cabbages, kale, shepherd's purse, cilantro, fennel, horse chestnuts, mullein leaves, mustard greens, turnip (large-leafed coriander, small-leafed parsnip), potherb mustard, greens, perilla, black sesame seeds.
Cauliflower cabbage florets, green cauliflower, cauliflower, broccoli, broccoli rabe, purple cabbage vines, artichokes, kale.
Sprouts pea sprouts, parsnip sprouts, radish sprouts, buckwheat sprouts, peanut sprouts, ginger sprouts, soybean sprouts, mung bean sprouts, bean sprouts.
Fruiting vegetables chili peppers (green pepper, green pepper, sharp pepper, bell pepper, morning glory, thread pepper), pumpkin, golden pumpkin, black-skinned winter squash, bitter gourd, cucumber, filberts, vegetable squash, gourd, caraway, Buddha's hand melon, zucchini, tomatoes, eggplants, kidney beans, cowpeas, peas, rack beans, cutter beans, lentils, kidney beans, hairy peas, snake beans, sweet corn.
Edible mushrooms shiitake, fungus, straw mushroom, flat mushroom, shiitake, enoki mushroom, enoki mushroom, apricot mushroom, tea tree mushroom, silver fungus, monkey head mushroom, porcini mushroom, crimini mushroom, bamboo fungus, portobello mushroom, matsutake mushroom (matsutake mushrooms), ganoderma lucidum, cordyceps.