What are the varieties of vegetables
What are the varieties of vegetables, vegetables are rich in nutritional value, is the best choice for people's health care, nutritional supplementation, from a long time ago has become an essential dish in people's daily lives, the following to understand what are the varieties of vegetables, I hope to help you.
What are the varieties of vegetables 1A traditional varieties
Changchun liberation in 1948 when the cultivation of . Vegetable varieties are radish, cabbage, spinach, celery, vegetables, eggplants, peppers, scallions, tomatoes, wok melon, beans, cucumbers, autumn cabbage and so on.
1, root vegetables 10 kinds
3 kinds of water radish: five tasseled water radish, big red robe, white water radish; autumn radish 4 kinds of: mill, lantern red, green radish, long white radish; carrots 3 kinds of: ground eight inches, whip red, purple carrot.
2, 4 kinds of cabbage
1 small cabbage: eight leaves Qi; autumn cabbage 3 kinds: eight leaves Qi, walnut grain, Shandong cabbage.
3, mustard 4 kinds
Leafy mustard 2 kinds: big flower leaf potherb mustard, flower leaf potherb mustard; root mustard 2 kinds: flower leaf pimple, six tassel pimple.
4, 6 kinds of leafy vegetables
3 kinds of spinach: overwintering spinach, spring spinach, tile spinach; 1 kind of celery: hollow celery; parsley 2 kinds of parsley: shandong parsley, big-leaf parsley.
5, onion and garlic 6 kinds
leek 2 kinds: Ermalein, standing rice; onion 2 kinds: Xianhe leg, eight leaves Qi; garlic 1 kind: white garlic; hairy onion 1 kind: yellow hairy onion.
6, tomato and fruit 8 kinds
4 kinds of tomatoes: rhubarb peach, milk persimmon, yellow milk persimmon, small peach persimmon; eggplants 2 kinds: small eagle's beak, fire eggplant; chili peppers 2 kinds: Erdao tendon, goat's horn pepper.
7, 5 kinds of melons
2 kinds of cucumber: white head frost, periwinkle leaf three; pumpkin 3 kinds of pumpkin: wok gourd, red wok gourd, green skinned angle gourd.
8, 10 kinds of beans
Cowpea 2 kinds: hardcore green, evergreen cowpea; vegetable beans 4 kinds: May fresh, gray family bird eggs, big girl sleeves, big flower skin; peas 2 kinds: fast peas, wrinkled peas; lentils 2 kinds: white lentils, purple lentils.
9, 2 kinds of potatoes
2 kinds of potatoes: hemp potatoes, baron.
10, burdock (dog treasure) class 1 kind.
Second, local varieties
From the 50's, to ensure that the market needs, from the provinces and municipalities of the scientific research units, the introduction of 9 categories of 58 varieties, after 30 years of long-term cultivation, selection, and retained has become the local varieties.
1, 8 kinds of radish
2 kinds of water radish: Big Red Robe, early species. Plate leaves, long inverted ovoid, green, reddish-green veins. Fleshy roots long cylindrical, longitudinal diameter 12 ~ 13 cm, transverse diameter 3 ~ 4 cm, skin crimson, flesh white, average single root weight 80 ~ 100 grams. The flavor is slightly sweet, watery, not easy to chaff, suitable for raw food. From sowing to harvest 55 days, the hectare yield 1, 5 - 20,000 kilograms.
Pink and white water radish, medium maturity species. Nong'an County is widely planted, Changchun City District is cultivated. Leaf clusters erect, leaf veins reddish green. Fleshy roots long cylindrical, longitudinal diameter of about 12 centimeters, transverse diameter of 3 ~ 4 centimeters, skin pink, meat white. The flavor is slightly sweet, watery, not easy to chaff, suitable for raw food. From sowing to harvest 60 days, the hectare yield of 2~2, 50,000 kilograms.
Autumn radish 4 species: mill, late maturing species. Leaf clusters creeping, flowering leaves, long obovate, green. Fleshy root oblate, longitudinal diameter 5~7 cm, transverse diameter 12~17 cm, skin pink, flesh white. The average weight of a single root is 0.5-1.5 kilograms. Fleshy root flavor is slightly spicy, good quality, resistant to storage, suitable for cooked food. Resistance to virus disease is weak. From sowing to harvest in about 90 days, the hectare yield of 2~2,500,000 kilograms. Lantern red, medium-late maturing species. Leaf clusters creeping, flowering leaves, long obovate, veins light red. Fleshy roots long lantern-shaped, longitudinal diameter of about 15 centimeters, transverse diameter of 10 centimeters, skin light red, exposed to the ground one-third.
What are the varieties of vegetables21, root vegetables: mainly radish, root celery, American windbreak, burdock, chrysanthemum burdock, Brahmiopsis and quinoa root vegetables, etc.;
2, green leafy vegetables: spinach, Chrysanthemum coronarium, leaf lettuce, celery, coriander, fennel, lettuce, bitter greens, chicory, caper, elm spinach, amaranth, yoncers, etc.;
3, cabbage vegetables: there are Chinese cabbage, ocimum basilicum, purple cabbage moss, vegetable moss and moss cabbage, etc.;
4, kale vegetables: including knotty kale, collard greens, mast kale, cauliflower, broccoli, bulbous kale and kale, etc.;
5, mustard vegetables: including root mustard, stem mustard, leaf mustard, mossy mustard, sprouting moss and sub-mustard, etc., six variations of fire fire agrochallenging.com species;
6, potato and taro vegetables: including potatoes, kikuyu, taro, ginger, yam, jicama, plantain taro, kudzu, etc.;
7, tomato and fruit vegetables: tomatoes, eggplant, chili peppers, bell peppers, etc.;
8, green onions and garlic vegetables: including leeks, onions, scallions, garlic, leeks, leeks, fine aromatic leeks and scallions;
9, squash vegetables: squash, shoots of squash, zucchini, Melon, squash, melon, winter melon, knotty melon, watermelon, Buddha's hand melon, gourd, snake gourd and cucumber, etc.;
10, legume vegetables: including kidney beans, safflower beans, cowpeas, fava beans, soybeans, beans, lentils, lentils, four-rowed beans, etc.;
11, aquatic vegetables: including lotus root, rhododendron white, cichlid mushrooms, rhombus, gorgonzola, Brunnera schreibersi, water celery, cattail, kelp, seaweed, seaweed, etc.;
12, perennial vegetables: including yellow cauliflower, lilies, stone Diao Bai, artichokes, bulbuls, horseradish, phormium and other perennial herbaceous vegetables and bamboo shoots, parsnips, berries and other woody vegetables.
13, edible fungi: double spore mushrooms, mushrooms, fungus, straw mushrooms, mushrooms, fungus, Poria, monkey head mushrooms, enoki mushrooms, etc.
What are the varieties of vegetables31, root vegetables
Classification: the so-called root vegetables, that is, the edible part of the plant for the rhizome class.
The main representative: the main root vegetables are turnips, sweet potatoes, turnips, mustard, beet, windbreak, skunk cabbage, asparagus, wild rice, kale, squash, lettuce and so on.
2, stem vegetables
Classification: stem vegetables, refers to the direct consumption of the stem of the plant varieties, more than a home cooking production raw materials, stir-fry for the best cheat cooking techniques.
The main representative: the main stem vegetables are lotus root, lossless, kale, chrysanthemum, potatoes, water chestnuts, turnips, thorny vegetables, endive, celery, okra, olives, cowpea, tender bamboo shoots and so on.
3, leafy vegetables
Classification: refers to the direct consumption of the plant's young leaves of vegetables, mainly can become stir-fried, hot boiled to supplement vitamin C-based consumption.
The main representative: the main leafy vegetables are mullein, cowpea, ginseng cabbage, endive, red cabbage moss, mustard, save the heart, winter chilly, lettuce, coriandrum, mountain lettuce, kale, amaranth, leeks, oil color, cabbage, bitter chrysanthemums, ou collapsed cabbage, cabbage, and so on.
4, cauliflower
Classification: cauliflower, is the main edible parts of the plant for the flowers, and this kind of vegetables, less varieties, but high edible value, edible rate can occupy more than 90%.
The main representatives: the main cauliflower class are edible chrysanthemum, cauliflower, broccoli, yellow cauliflower, rapeseed, artichoke, acacia flowers and so on.
5, fruit and vegetables
Classification: fruit and vegetable vegetables refers to the plant's fruit species as edible parts of the varieties, mainly legumes, melons, fruits three.
The main representatives: fruit and vegetable vegetables are pumpkin, zucchini, crookneck peppers, cowpeas, eggplant, bitter melon, cucumber, gourd, Buddha's hand melon, white gourd, bushy gourd, knotty gourd, tip of the gourd, okra, hanging gourd, crispy gourd, small cucumber, filamentous gourd, Yuegua, octopus gourd, egg fruit, lentils, beans, beans, beans, kidney beans, seasonal beans, beans, wild rice, mullein, knapweed, purple kale, asparagus, celery, quince, lotus beans, Purple lentils, peas, caraway beans, tomatoes, etc.