There are no fixed varieties of organic vegetables. As long as they are produced in strict accordance with organic agricultural methods, the vegetables certified and issued by organic food certification bodies are all organic vegetables.

Spinach, lettuce, lettuce, cucumber, towel gourd, bitter gourd, mung bean sprouts and pea seedlings are all organic vegetables. Among them, lettuce contains a lot of dietary fiber and trace elements such as magnesium, phosphorus, calcium and a small amount of iron, copper and zinc. Bitter gourd contains a variety of amino acids such as glutamic acid, alanine, proline, citrulline and so on. Mung bean sprouts are rich in nutrients such as protein, fat, amino acids and minerals.

Organic vegetables refer to pure natural and pollution-free vegetables. In the production process, it is necessary to strictly follow the organic production laws and regulations, and synthetic chemicals such as fertilizers, pesticides and growth regulators cannot be used, nor can genetically modified organisms and their products be used. The finished vegetables produced must be certified by an organic food certification body and obtain an organic food certificate before they can be regarded as real organic vegetables.