(1) Chinese cabbage. Chinese cabbage is also called heading cabbage. Its heart leaves are white, tender, fine and delicious, and they are edible parts. Chinese cabbage is resistant to storage and transportation, and is one of the important vegetables in autumn, winter and spring. Because in autumn, winter and spring, Chinese cabbage is an important vegetable on people's table, even the main vegetable. Therefore, although the contents of vitamins C, B2 and calcium in Chinese cabbage are not very rich, they are still one of the important sources of vitamins needed by people. The amount of zinc in Chinese cabbage is very high, which is only a handful among vegetables. It is also rich in copper, manganese, molybdenum and selenium. Chinese cabbage can be divided into three types according to its maturity: early maturity, middle maturity and late maturity.
(2) cabbage. Cabbage is also called cabbage, cabbage, cabbage and lotus flower. Its leaves are white and crisp. There are many ways to eat. It is cultivated all over the country. The nutritional value of cabbage is slightly stronger than that of Chinese cabbage, and its vitamin C content is obviously higher than that of Chinese cabbage, and its carotene content is also slightly higher than that of Chinese cabbage. Cabbage also contains more trace element molybdenum, and the content of vitamin P is also among the best in vegetables. Cabbage can be divided into three types according to the shape of leaf bulb: concentric cabbage, round cabbage and pointed cabbage.
(3) Rape. Rape is also called green vegetables and black and white vegetables. Its leaves are fresh and tender, which can be fried, cooked or pickled. Rape is cultivated all over the country. Rapeseed is one of the vegetables with rich nutrition. The contents of carotene and calcium are high, and the contents of vitamin B 1, B2, PP, C and iron are also relatively high.
(4) spinach. Spinach is also called red root vegetable. Its leaves and stalks are green in color, tender and soft, and are suitable for raw food, cooked food and stuffing. It is planted all over the country. Spinach is one of the most nutritious vegetables. Its carotene content is very high, and the contents of vitamins B2, C, PP, iron and calcium are also relatively high. Unfortunately, spinach contains more oxalic acid, which affects the absorption of calcium and is not suitable for eating with other foods containing more calcium. The remedy is to scald the spinach with boiling water first to remove some oxalic acid. Spinach can be divided into three types according to its leaves: pointed leaf, round leaf and big leaf spinach.
(5) Amaranth. Amaranth is one of the main vegetables in summer, which is fed by seedlings and tender stems and leaves. Some provinces such as Zhejiang and Jiangsu also specialize in feeding on its fat stems. Amaranth can be fried, cold or made into soup, and old stems can also be peeled and pickled. Cultivation is very common in the south.
(6) chrysanthemum. Artemisia selengensis is also called Artemisia selengensis and Artemisia selengensis. Its edible part is seedling or tender stem. It can be eaten cold or fried, and it tastes fragrant and refreshing. It is cultivated in the north and south of the country, and it is listed in winter and spring every year. Carotene, vitamin B2, calcium and phosphorus are abundant in the leaves of Chrysanthemum morifolium. However, Artemisia selengensis stem contains less vitamins and minerals.
(7) water spinach. Water spinach, also known as water spinach, is named after its hollow stem. Take its tender and tender leaves as the edible part, and the young stems can also be served cold. Water spinach is suitable for raw and cooked food. Produced in the south of China. Water spinach is one of the vegetables with rich nutrition. Its contents of carotene and vitamin B2 are high, and the contents of vitamin B 1, C, PP, calcium and phosphorus are also relatively high.
(8) lettuce. Also called leaf lettuce. The leaves and stems are tender and crisp, and the taste is fragrant and slightly bitter. Mainly for raw food, it is a common vegetable in western food. Tender lettuce contains less fiber and is made into puree with sugar, which can be eaten by babies. Lettuce is cultivated in every big city, and more in local areas. Lettuce is rich in nutrition. It contains more carotene, vitamin B 1, B2, calcium and iron.
(9) gourd ladle. Pickled vegetables are also called oil-collapsed vegetables. They can be fried and made into soup. The plants of Brassica oleracea L. are short, with nearly round leaves, which are green or dark green. The closer to the heart leaves, the lighter the leaves are, and they turn from light green to yellow. There are many leaves, large water content and medium quality.
(10) celery. Celery is also called celery and Hu Qin. It is a spicy vegetable with unique flavor. Petiole is its edible part. Celery petiole is tender and crisp, which can be fried or mixed. Apinic acid contained in celery also has the effect of lowering blood pressure. It is cultivated all over China. Celery can be divided into two types: native celery (China type) and celery (European type). This Qin is divided into two types according to color: white and green.
(1 1) coriander. Coriander is also called coriander and coriander. It has a special flavor and is one of the important spicy dishes. The edible parts are stems and leaves, which are mainly used for seasoning or pickling. It is cultivated all over the country. Coriander is a very nutritious vegetable, and its contents of carotene, vitamin B 1, B2, PP, calcium and iron are all high, and the contents of vitamin C and phosphorus are also relatively high.
(12) fennel. Fennel, also known as fennel and fennel seedling, is a spicy vegetable. Its tender stems and leaves are used as edible parts. Its seeds can be used as medicine or spices, and fennel has a special aroma, which is often used as stuffing. Fennel is one of the most nutritious vegetables. It is high in carotene and calcium, and vitamin B 1, B2, C, PP and iron.
(13) Chinese chives. Leek is a main spicy vegetable. The leaves of leek are the main edible parts, and the stems and flowers are also edible. It is cultivated all over the country. Leek is a nutrient-rich vegetable, and its carotene content is very high, and the contents of vitamins B2, C, PP, calcium, phosphorus and iron are also relatively high. The nutritional value of green leek and yellow leek is lower than that of leek.
Vegetables are dark in color and have high nutritional value.
The nutritional value of vegetables is closely related to the color of vegetables. The nutritional value of dark color is high, and the nutritional value of light color is low. The order of arrangement is "green vegetables → yellow and red vegetables → colorless vegetables".
Similar vegetables have different nutritional values because of their different colors. Purple eggplant is rich in vitamin P, which can increase the pressure resistance of microvascular wall and improve vascular function, and is quite beneficial to patients with hypertension, cyanosis and bleeding tendency.
The nutritional value of yellow carrots is higher than that of red carrots, which contains not only a lot of carotene, but also xanthophyll, which has a strong anti-cancer effect and has the function of preventing cancer.
Different parts of the same vegetable have different nutritional values because of different colors. The nutritional value of green onions is much higher than that of white onions. The content of vitamin B 1 and vitamin C per100g of scallion is less than half of that of scallion green. Green celery leaves contain 6 times more carotene and 4 times more vitamin D than light celery leaves and stems.
In addition, because each vegetable contains different kinds and quantities of nutrients, and the nutritional needs of the human body are various, we should not only pay attention to the color depth of vegetables, but also consider the collocation of various vegetables and the eating of vegetables and meat together.