Vegetables are a kind of plant food, and there are many kinds. According to the different structure and edible parts, it can be divided into leafy vegetables, rhizomes, melons and eggplant, fresh beans and bacteria and algae.

Vegetables are rich in vitamins, minerals and dietary fiber, which play an important role in stimulating gastrointestinal peristalsis, secreting digestive juice, promoting appetite and ensuring human needs. However, the nutritional value varies greatly among species.

Leafy vegetables are good sources of carotenoids, vitamin B2, vitamin C, minerals and dietary fiber. There are great differences in carbohydrate content between roots and stems, among which potato is higher, melon and eggplant are higher, and pepper, bitter gourd and tomato are higher. Fresh beans are rich in protein, potassium, calcium, iron, zinc and selenium. Protein content of bacteria and algae, as well as some polysaccharides, have a good effect on improving human immunity.

Of course, the processing of vegetables will destroy some nutrients. Because of the different main nutrients, different processing methods are used. Not all can be eaten raw, but some are poisonous, such as beans and fresh day lilies. For different nutrients, vegetables rich in vitamin C are suitable for raw food when they can be eaten raw, so it is not easy to destroy vitamin C, while foods rich in vitamin A are not suitable for raw food, because vitamin A is fat-soluble and.

In a word, to make effective use of the nutrients in vegetables, it is not as simple as eating raw and cooked, but also involves the differences of nutrients and the influence of cooking methods on nutrients.