Vegetables are an indispensable part of agricultural production. Among the vegetables eaten, there are roots (such as radish, carrot, potato, kudzu root, etc. ); Stems (such as potatoes, taro, lettuce, mustard tuber); Leaves (such as Chinese cabbage, Chinese cabbage, leek and cabbage); Flowers (such as cauliflower and day lily); Fruit is a seed (such as cucumber, eggplant, kidney bean and edamame); The fruiting body of fungi, etc.
Therefore, we can define vegetables as: all annual, biennial and perennial herbs, a few woody plants, fungi, algae, ferns and so on. Fresh and juicy organs are non-staple food, collectively referred to as vegetables. Some people also use anise, fennel, pepper and pepper as vegetables.
Vegetables and plants have a wide range and many kinds. China is also one of the centers of origin of cultivated plants in the world. In addition to some cultivated plants as vegetables, there are many wild or semi-wild species, such as shepherd's purse, purslane, Artemisia selengensis, dandelion and houttuynia cordata, which can also be eaten as vegetables.
However, these wild, semi-wild and woody plants, fungi, algae, ferns and condiments mainly come from a few local specialties. The main vegetables are annual or biennial herbs.
Some food crops, oil crops and feed crops can also be used as vegetables. For example, fresh soybean seeds are an important vegetable in the Yangtze River basin. Potatoes and corn are food crops in the northern and southern mountainous areas, and vegetables in the southern plain. Carrots, pumpkins, radishes, sweet potato stalks and so on can be used as feed and vegetables.
2. Classification of vegetables
According to incomplete statistics, there are more than 100 kinds of vegetables cultivated in China, among which 40 or 50 kinds are mainly cultivated.
There are many classification methods, such as classification according to botanical characteristics, classification of edible parts, classification of agricultural biology, classification of temperature, classification of illumination, classification of nutritional components, classification of edible methods and so on.
Agricultural biological classification is a method to classify vegetables according to their agricultural biological characteristics. This classification is more suitable for production requirements. Can be divided into the following categories:
1) root vegetables
Refers to vegetables with swollen fleshy straight roots as the edible part. Include radish, carrot, kohlrabi, turnip, root beet, etc. I like a mild and cold climate during the growing period. In the first year of growth, fleshy roots are formed, which store a lot of nutrients, and bolting, flowering and fruiting in the second year. Generally, it goes through vernalization period at low temperature and illumination period under long sunshine. Soft and deep soil is needed. Reproduce with seeds.
2) Chinese cabbage
Use tender leaves, bulbs, tender stems and bulbs as food. Such as cabbage (Chinese cabbage, Chinese cabbage), cabbage (cabbage, Brussels sprouts, cauliflower, Brussels sprouts, broccoli), mustard tuber (mustard tuber, mustard seed, mustard tuber). The growing season needs a humid and cool climate and sufficient water and fertilizer conditions. If the temperature is too high and the climate is dry, the growth will be poor. In addition to harvesting flower stems and bulbs, leaves or bulbs are generally formed in the first year, and bolting, flowering and bearing fruit in the second year. Early bolting should be avoided in cultivation. They are propagated by seeds, direct seeding or seedling transplantation.
3) Green leafy vegetables
Use tender leaves or stems as food. Such as lettuce, celery, spinach, chrysanthemum, coriander, amaranth, water spinach, sunflower and so on. Most of them are biennial, such as lettuce, celery and spinach. There are also annual ones, such as amaranth and water spinach. * * * The same characteristics are short growth period, suitable for close planting and intercropping, and extremely sufficient water and nitrogen fertilizer are needed. According to the different temperature requirements, it can be divided into two categories: spinach, celery, chrysanthemum and coriander. They prefer cold to heat, and the suitable growth temperature is 15℃ ~ 20℃, which can withstand short-term frost, among which spinach has the strongest cold resistance. Amaranth, spinach, sunflower, etc. Prefer warm to cold, and the suitable growth temperature is about 25℃. Those who like cold are mainly cultivated in autumn and winter, and can also be cultivated in early spring.
4) Onions and garlic
Edible bulbs (leaf sheaths expand at the base), pseudostems (leaf sheaths), tubular leaves or banded leaves. Such as onion, garlic, green onion, leek, leek and so on. The root system is underdeveloped, the water and fertilizer absorption capacity is poor, fertile and moist soil is needed, and it is generally cold-resistant. Bulbs are formed by vernalization under long light and low temperature. It can be propagated by seeds (onion, scallion and leek) or asexually propagated (garlic, scallion and leek). Autumn and spring are the main planting seasons.
5) Solanum fruits
Refers to solanaceae vegetables whose edible part is fruit. Including tomatoes, peppers, eggplant, which need fertile soil and high temperature, can not be cold-resistant. The length of sunshine is not strict, but sufficient light is needed in flowering period. Seed propagation, generally in winter or early spring, uses the expansion to breed seedlings and plants them in the field after the climate gets warmer.
6) Melon
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Question 2: The classification of S vegetables includes which vegetable plants have five types of product organs: root, stem, leaf, flower and fruit, so they are also divided into five types according to the classification of product organs.
(1) root vegetables. The edible organ of this radish is fleshy root or tuberous root.
① succulent root vegetables: radish, carrot, kohlrabi (root mustard), turnip, turnip cabbage and root beet.
2 root vegetables: potatoes, pueraria lobata, etc.
There are all kinds of vegetables, but I still can't find them. If you ask around, please tell me the website of vegetable species. Vegetables are hard to find. I really need vegetables now. If anyone can find them, please tell me the website of vegetable type. Thank you for telling me the kinds of vegetables. It is not easy to find them. I still can't find the vegetable type here, the vegetable type here. Ask around, if you have any, please tell me the website of vegetable species. Vegetable varieties are hard to find. I really need vegetable varieties now. If anyone can find the vegetable species, please tell me the website of the vegetable species. Thank you. Tell me the kinds of vegetables. It is not easy to find vegetable varieties. Thank you.
2) stems and vegetables. The edible parts of these vegetables are stems or deformed stems.
① Underground stems: potato, Jerusalem artichoke, lotus root, ginger, water chestnut, arrowhead and taro.
② Aboveground stems: Zizania latifolia, asparagus, bamboo shoots, lettuce, cabbage and mustard tuber.
(3) Phyllanthus urinaria. This kind of vegetables take common leaves or bulbs, leaves and deformed leaves as product organs.
① Common leafy vegetables: Chinese cabbage, mustard, spinach, celery and amaranth.
2 beans: Chinese cabbage, Chinese cabbage, lettuce and cabbage.
(3) Xinfanye vegetables: onion, leek, turnip, fennel, etc.
④ Bulb vegetables: onion, garlic and lily.
Question 3: What kinds of vegetables are there? There are five kinds of product organs of vegetables: roots, stems, leaves, flowers and fruits, so they are also divided into five kinds according to the classification of product organs.
(1) root vegetables. The edible organ of this radish is fleshy root or tuberous root.
① succulent root vegetables: radish, carrot, kohlrabi (root mustard), turnip, turnip cabbage and root beet.
2 root vegetables: potatoes, pueraria lobata, etc.
(2) stems and vegetables. The edible parts of these vegetables are stems or deformed stems.
① Underground stems: potatoes, Jerusalem artichokes, lotus roots, ginger, water chestnuts, mushrooms and taro.
② Aboveground stems: Zizania latifolia, asparagus, bamboo shoots, lettuce, cabbage and mustard tuber.
(3) Phyllanthus urinaria. This kind of vegetables take common leaves or bulbs, leaves and deformed leaves as product organs.
① Common leafy vegetables: Chinese cabbage, mustard, spinach, celery and amaranth.
2 beans: Chinese cabbage, Chinese cabbage, lettuce and cabbage.
(3) Xinfanye vegetables: onion, leek, turnip, fennel, etc.
④ Bulb vegetables: onion, garlic and lily.
(4) cauliflower. This kind of vegetables take flowers, hypertrophy stems or bulbs as product organs, such as cauliflower, day lily, broccoli, laver vine, artichoke, kale and so on.
(5) fruits and vegetables. This kind of vegetables take tender fruits or mature fruits as product organs.
1 eggplant: eggplant, tomato and pepper.
② Pods: beans, kidney beans, anal beans, sword beans, edamame, peas, broad beans, eyebrow beans, lentils and winged beans.
3 Preserved fruits: cucumber, pumpkin, wax gourd, loofah, vegetable melon, gourd, snake melon, and fresh melons such as watermelon and melon.
2.
Root vegetables, stem vegetables, leaf vegetables, cauliflower vegetables and fruits and vegetables.
3.4
With the development of greenhouse construction and planting technology in China, anti-season vegetables have also developed. Basically, fresh vegetables can be eaten in the north and south no matter what season, but the price is different!
Question 4: How many kinds of vegetables are there?
vegetables
Onion, celery, garlic sprout, onion, spinach, Shanghai green, leek, Chinese cabbage, ginger and coriander (10)
Sweet potato, ginger, duck eggs, Chinese cabbage, celery, pumpkin, wax gourd, gourd, purple cabbage, adzuki bean, corn kernels, pig blood, kelp knot, water bamboo, yellow cabbage and peeled yam (16 product).
Corn cob, cucumber, pepper, bean strips, thousands of pieces, cauliflower, glutinous rice cake, cold rice noodles, wet rice noodles, old tofu, dried white tofu, tofu, wet rice noodles, rice cakes, Ciba (15 products) carrots, tomatoes, amaranth and glutinous rice.
Long beans, long eggplant, green peppers, green beans, mung bean sprouts, soybean sprouts, garlic moss, Chinese cabbage, broccoli, loofah, pumpkin, small bamboo shoots, green peppers, red pickled peppers, garlic seeds, red peppers and garden eggplant (17 product).
Coat with ginger, oyster mushrooms, potatoes and corn.
Leafy vegetables: heading Chinese cabbage, non-heading Chinese cabbage, Chinese cabbage, Brussels sprouts, kale, Chinese cabbage, Chinese cabbage, green vegetables, small cabbage, cabbage, purple cabbage, lettuce, spinach, leek, leek flower, garlic sprout, celery, water celery, asparagus, chrysanthemum, lettuce and so on. Guangdong cabbage, shepherd's purse, fennel, purslane, shepherd's purse, cauliflower, Nostoc flagelliforme, alfalfa, auricularia auricula leaves, kelp, laver, Chinese cabbage, spinach, mustard, Chinese cabbage, lettuce, mustard, amaranth, onion and radish.
Roots: Radish (carrot, carrot and water carrot), onion, shallot, garlic, onion, ginger, lotus root, garlic moss, leek moss, lettuce, yam, taro, konjac, potato, sweet potato, cold potato, shredded platycodon grandiflorum, and potato (crushed tumor).
Bean sprouts: pea sprouts, Toona sinensis sprouts, radish sprouts, buckwheat sprouts, peanut bud, ginger sprouts, soybean sprouts, mung bean sprouts and bean sprouts.
Cauliflower: cauliflower, day lily, broccoli, laver vine, artichoke and kale.
Fruits and vegetables: peppers (pickled peppers, green peppers, sharp peppers, sweet peppers, early peppers and snails), pumpkins, golden pumpkins, white gourd, bitter gourd, pumpkin, cucumber, loofah, bergamot, pumpkin, gourd, pumpkin, tomato, eggplant, kidney beans and zucchini.
Fungi: Auricularia, Tremella, Tremella, Pleurotus ostreatus, Volvariella volvacea, Tricholoma, Hericium erinaceus, Flammulina velutipes, Lentinus edodes,
Coprinus comatus, dictyophora, Pleurotus ostreatus, Pleurotus eryngii, Pleurotus geesteranus, Pleurotus eryngii, Undaria pinnatifida.
Melons: watermelon, honeydew melon, melon, cantaloupe, yellow honey, cantaloupe, papaya and milk melon.
Berries: strawberries, blueberries, blackberries, mulberries, raspberries, grapes, green grapes, red grapes, crystal grapes and horses.
Citrus: orange, sugar orange, kumquat, orange, sweet orange, navel orange, grapefruit, grapefruit,
Lemon, Wendan, lime
Drupe: Peach (nectarine, flat peach and yellow peach), plum, cherry, apricot, plum, waxberry, dark plum, jujube, Elaeagnus angustifolia, jujube, olive, litchi, longan and areca nut.
Nuts: apples (Red Fuji, Red Star, Guoguang, Qin Guan and Huang), pears (Sugar Pear, Golden Pear, Laiyang Pear, Fragrant Pear, Sydney and Banana Pear), Snake Fruit, Crabapple Fruit, Persimmon, Mangosteen, Blackberry, Loquat, Carambola, Hawthorn, Cherry Tomato, Fig and Banana.
Other fruits: pineapple, mango, chestnut, coconut, kiwi, guava, durian, banana, sugarcane, lily, lotus seed, pomegranate, walnut and jujube.
vegetables
Leafy vegetables: Chinese cabbage, Chinese cabbage, green vegetables, small vegetables, cabbage, purple cabbage, lettuce, spinach, leek,
Keywords leek, leek flower, garlic sprout, celery, cress, coriander, Gracilaria lemaneiformis, bitter chrysanthemum, chrysanthemum brain, oil wheat,
Ginseng, okra, Fu Gui, Taiwan Province sweet potato leaves, purple spinach, water spinach, water chestnut ...
Question 5: What kinds of vegetables are there in Zhejiang Province? Tomatoes from Rui 'an, Cangnan, Huangyan, Jiaxing, Anji and Jinhua, eggplants from Changxing and Wenbu, Zizania latifolia from Yu Huangyan, green beans from Suichang and Wuyi, watermelons from Wenling, celery from Jinhua and cowpeas from Lishui. The coastal areas of Zhejiang are mainly coastal areas, Shangyu and Tai Po.
Question 6: How many kinds of dishes are there? The product organs of vegetable plants are divided into five categories: roots, stems, leaves, flowers and fruits, so they are also divided into five categories according to the classification of product organs.
(1) root vegetables. The edible organ of this radish is fleshy root or tuberous root.
① succulent root vegetables: radish, carrot, kohlrabi (root mustard), turnip, turnip cabbage and root beet.
2 root vegetables: potatoes, pueraria lobata, etc.
(2) stems and vegetables. The edible parts of these vegetables are stems or deformed stems.
① Underground stems: potato, Jerusalem artichoke, lotus root, ginger, water chestnut, arrowhead and taro.
② Aboveground stems: Zizania latifolia, asparagus, bamboo shoots, lettuce, cabbage and mustard tuber.
(3) Phyllanthus urinaria. This kind of vegetables take common leaves or bulbs, leaves and deformed leaves as product organs.
① Common leafy vegetables: Chinese cabbage, mustard, spinach, celery and amaranth.
2 beans: Chinese cabbage, Chinese cabbage, lettuce and cabbage.
(3) Xinfanye vegetables: onion, leek, turnip, fennel, etc.
④ Bulb vegetables: onion, garlic and lily.
(4) cauliflower. This kind of vegetables take flowers, hypertrophy stems or bulbs as product organs, such as cauliflower, day lily, broccoli, laver vine, artichoke, kale and so on.
(5) fruits and vegetables. This kind of vegetables take tender fruits or mature fruits as product organs.
1 eggplant: eggplant, tomato and pepper.
② Pods: beans, kidney beans, anal beans, sword beans, edamame, peas, broad beans, eyebrow beans, lentils and winged beans.
3 Preserved fruits: cucumber, pumpkin, wax gourd, loofah, vegetable melon, gourd, snake melon, and fresh melons such as watermelon and melon.
Question 7: What kinds of vegetables are there? What kinds of vegetables are there?
Answer: 1. Leafy vegetables
2. Flowers, buds and stems
3. Seeds and pods
4. melons and fruits
5. Roots, bulbs and tubers
6. Bacteria and algae
7. Nuts and dried beans
What are the nutrients?
Answer; 1. Fungi and algae vegetables are rich in dietary fiber, minerals and antioxidants. Mushroom vegetables contain a lot of minerals such as egg white, vitamin B group and copper. Seaweed, purple vegetables, Nostoc flagelliforme and tremella contain a lot of calcium.
2. Most green leafy vegetables are rich in β-carotene, vitamin C, calcium, dietary fiber and folic acid. Spinach and watercress are rich in iron.
3. Nuts and dried beans are rich in egg white, and also contain a lot of fat, carbohydrates and vitamin B (except riboflavin).
4. They are rich in silt and dietary fiber.
Melons and fruits contain a lot of water, so the calories are relatively low. Some melons and fruits are rich in vitamin C and β -carotene
6. These vegetables are rich in vitamin C, calcium, potassium and dietary fiber.
7. Seeds and beans contain a lot of egg white, carbon hydrate, vitamin B group and calcium dietary fiber.
Members:, He Wenshan,, Xie,,.
Experience:
In addition to different nutritional values, the color of vegetables can also provide some clues about the nutritional value of vegetables.
Question 8: What kinds of vegetables are there? Let's sum up some details about the types of vegetables. I hope you like the main vegetable varieties. The aliases are root radish, radish, radish carrot, yellow radish, clove radish, medicinal radish, radish, radish, round root, radish cabbage, radish radish radish, foreign pimple, radish root J cabbage, red and white cabbage head and laver head beauty. Puqin Radish Burdock Oriental Radish, Bat Spine, Popeye Root Celery Root Celery, Bulbous Pond Artemisia Brahman Ginseng West Burdock, Garlic Leaf Brahman Ginseng Black Brahman Ginseng Chrysanthemum Burdock, Crow Onion Potato, Yam Egg, Sweet Potato, Dutch Potato, Java Potato Ginger, Dioscorea zingiberensis Taro, Taro, Amorphophallus Mill Taro, Xm Yam Dioscorea, etc. Sweet potato, sweet potato, sweet potato, arrowroot, Silkworm, Jerusalem artichoke, Eupatorium odoratum, American Eupatorium odoratum, ginger, edible canna, edible lotus root, cabbage, manna, ground silkworm, leek, leek stalactite, sunflower, lazy vegetable, leek, onion, onion. Onions, Onions, Onions, Onions, chives, Onions, Onions, Onions, Onions, Onions, Onions, Onions, Onions, Onions, Cabbages, Cabbages, Cabbages, Cabbages, Cabbages, Cabbages, Cabbages, Cabbages, Cabbages, Cabbages, Cabbages, Cabbages, Cabbages, Cabbages, Cabbages, Cabbages, Cabbages, Cabbages, Cauliflower cauliflower, cauliflower, cauliflower, cauliflower with tender stems, cauliflower, cabbage, Brussels sprouts, cauliflower, cabbage, Ye Mudan, cauliflower, leafy spinach, spinach, lettuce, lettuce, lettuce, lettuce. Ipomoea aquatica, spinach leaf, cauliflower, rattan, sweet potato, amaranth, amaranth, Qing Xiang, amaranth leaf J, qQ, cowhide, Poria, lettuce, chicory, bract leaf, Ji Kang and French juniper. Spring chrysanthemum coriander, coriander, fennel, fennel, fennel, sweet fennel, chrysanthemum leaf, Huang Ju seed, roadside yellow, Huang Ju flower seed, shepherd's purse grass, water chestnut, straw, clover head and cauliflower. Gynura divaricata, Gynura divaricata, Basil, Eupatorium odoratum, Eupatorium odoratum, Eupatorium odoratum, Eupatorium odoratum, Eupatorium odoratum, Eupatorium odoratum, Eupatorium odoratum, Perilla frutescens, Eupatorium odoratum, Eupatorium odoratum, Cinnamomum cassia, Eupatorium odoratum. Celery, wild hollyhock, hollyhock, cress, houttuynia cordata, cress root, lateral ear root, dog ear, scale grass, cress, dandelion yellow-flowered seedlings, viola flavescens, mother-in-law, cattail, red-stemmed Chinese cabbage, chrysanthemum, chrysanthemum, chicken intestines and chrysanthemum. Pumpkin, zucchini, pumpkin, zucchini, rice pumpkin, Indian pumpkin, emerald pumpkin, northern pumpkin, American pumpkin, mango, white pumpkin, fragrant ... >>