Common vegetable varieties 10 pictures, China's vegetable breeding does not have the phenomenon of being "stuck in the neck" by foreign countries. However, due to the variety of vegetables, at present, China's vegetable breeding shows some situations such as insufficient research and development depth, insufficient attention, and difficulty in fully covering the national investment. The following is a share of common vegetable varieties 10 pictures.
Common vegetable species 10 pictures 1 1, vegetable species: dental seedlings.
There are many kinds of vegetables in daily life, so what are the vegetables? Tooth seedlings are an organic vegetable with unique taste and high nutritional value. The most common vegetables such as bean sprouts, mung bean sprouts and ginger buds belong to tooth seedlings.
2, leafy vegetables
Leafy vegetables have strict requirements on the growth environment, soil and nutrients. Usually, the most common water spinach, Chinese cabbage and amaranth belong to leafy vegetables, and their main nutrition is in the leaves. Usually, many people like to eat leafy vegetables.
3. Rhizomes
Among the types of vegetables, there are also rhizomes. Radish, potato, yam and other vegetables belong to rhizomes. Their roots are relatively developed, and the fruits they grow are generally in the soil. Usually, we can cook them in soup, stir-fry and juice.
4. Bulbs
Bulb vegetables are similar to rhizomes. In life, arrowheads, taro and garlic are all bulbs. Bulb vegetables have high nutritional value, so we can use their bulbs to reproduce directly without buying seeds.
5. Fruits and vegetables
Fruits and vegetables can be called fruits or vegetables. Generally, tomatoes, green peppers and sharp peppers are all fruits and vegetables. They are suitable for being mixed with other foods and can make food taste better. Because of their high nutritional value, fruits and vegetables are deeply loved by people.
6. Meat quality
In normal times, the roots of many vegetables are fleshy, such as lotus root, radish, sweet potato, etc. In the process of cultivation, they don't need to water it too much, and it is easy to rot its roots, which leads to its inability to bear fruit.
7. Solanum fruits
The vegetable morphology of solanaceous fruits is very different from other vegetables. Generally, there are eggplant, tomato, pepper and other vegetables. Their fruits are full of water, which can replenish energy to the body in time and is very helpful to health.
8, melons
There are many melon vegetables in life, such as wax gourd, towel gourd, bitter gourd and pumpkin, which contain various vitamins, dietary fiber and other nutrients. Long-term consumption of melon vegetables can lubricate the stomach, eliminate harmful substances in the stomach and make the stomach healthier.
9. Fungi
Fungal vegetables are special, and the adaptability and vitality of fungi are extremely high. Generally, they like to grow in a dark and humid environment. Mushrooms, auricularia auricula and Ganoderma lucidum are all fungi vegetables, which are rich in nutrients and can prevent cancer if eaten for a long time.
10, beans
Vegetables include beans. Generally, the most common beans are soybeans, cowpeas, mung beans, etc. There are many ways to eat legumes. You can use legumes to cook soup, stir-fry and cook porridge. When cultivating legumes, you need to give them enough light, water and nutrients, otherwise their output will be reduced.
Common vegetable types 10 pictures 2 vegetables: radish, carrot, potato and taro: potato, ginger, taro, yam and sweet potato.
Onion and garlic: leek, scallion, onion, garlic, cabbage: Chinese cabbage, Chinese cabbage.
Rape mustard: stem mustard, mustard, cabbage, cabbage.
Cauliflower leafy vegetables: spinach, celery, water spinach, amaranth, chrysanthemum, coriander and fennel.
Cucumbers: cucumber, wax gourd, pumpkin, bamboo shoots, squash, bitter gourd, and eggplant: tomato, eggplant, pepper and green pepper.
Beans: kidney beans, beans, soybeans, edamame, broad beans, aquatic species: lotus root, water chestnut, kelp, laver.
Perennial and miscellaneous: bamboo shoots, lilies, Toona sinensis, Lycium barbarum, Platycodon grandiflorum, ferns.
Corn edible fungi: Lentinus edodes, mushrooms, Flammulina velutipes, Auricularia auricula, Hericium erinaceus, Agrocybe aegerita, Pleurotus eryngii, and sprouts: bean sprouts.
Common vegetable species 10 pictures 3 I. Botanical classification of vegetables
Common vegetables in daily life are mainly concentrated in the following 8 families, which are classified as follows:
1, Cruciferae vegetables: mainly including Chinese cabbage, radish, turnip, cabbage, shepherd's purse, etc.
2. Umbelliferae vegetables: mainly including coriander, carrot, fennel and celery.
3. Solanaceae vegetables: mainly including tomatoes, eggplants and peppers.
4. Leguminous vegetables: mainly include cowpea, broad bean, lentil, kidney bean, pea, edamame, sword bean and so on.
5. Liliaceae vegetables: mainly including leeks, onions, day lily, asparagus, green onions, garlic, lilies and so on.
6. Chenopodiaceae vegetables: mainly including spinach and beets.
7. Cucurbitaceae vegetables: mainly include zucchini, bamboo shoots, loofah, bitter gourd, fingered citron, cucumber, pumpkin, wax gourd and gourd.
8. Compositae vegetables: mainly including lettuce, lettuce, burdock, Jerusalem artichoke, chrysanthemum, etc.
Second, the classification method of vegetable edible organs
1, root vegetables (the edible part is mainly fat roots)
(1) succulent root: refers to the edible part of vegetables with the main root of the seed radicle, mainly including carrots, radishes, turnips, cabbage, horseradish, American Saposhnikovia root and shepherd's purse for root.
(2) Tuberous roots: refers to vegetables whose edible parts are mainly fat lateral roots or swollen roots with vegetative buds, mainly including potato, sweet potato, kudzu vine and burdock.
2. Stems and vegetables (the edible parts are mainly hypertrophy stems)
(1) succulent stems refer to vegetables whose edible parts are mainly overground stems, mainly including lettuce, Zizania latifolia, shepherd's purse for stems and bulbous cabbage.
(2) Tubers: refers to vegetables whose edible parts are mainly fat tubers, mainly including potatoes, Jerusalem artichokes, silvergrass and grass silkworms.
(3) Bulbs: refers to the vegetables with underground bulbs as the main edible part, mainly including taro, water chestnut and arrowhead.
(4) Bulbs: refers to vegetables whose edible parts are mainly bulbs formed by the expansion of leaf sheaths, mainly including shallots, onions, garlic and lilies.
(5) Young stems: refers to the edible vegetables with sprouting buds, mainly including bamboo shoots, Toona sinensis and asparagus.
(6) Rhizomes: refers to vegetables whose edible parts are mainly fat rhizomes, mainly including lotus root, ginger and lotus.
3. Leafy vegetables (fresh leaves and petioles are the main edible parts)
(1) Bulbous: mainly including cabbage, Chinese cabbage, shepherd's purse and lettuce.
(2) Spicy leafy vegetables: mainly including green onions, leeks, scallions, fennel and parsley.
(3) Common leafy vegetables: mainly including Chinese cabbage, leaf shepherd's purse, Chinese kale, spinach, amaranth, Wuta cabbage, shepherd's purse, leaf beet, lettuce, chrysanthemum and celery.
4. Fruits and vegetables (fruits and seeds are the main edible parts)
(1) Fructus Zanthoxyli: mainly includes cucumber, towel gourd, bitter gourd, fingered citron, pumpkin, wax gourd and snake melon.
(2) Berries: mainly including pepper, tomato and eggplant.
(3) Pods: mainly including cowpea, kidney bean, broad bean, kidney bean, pea and edamame.
(4) Miscellaneous fruits: mainly including water chestnut, okra and sweet corn.
5. Cauliflower (the edible part is mainly floral organs or fat and tender flower branches)
Cauliflower vegetables mainly include day lily, cauliflower, Chinese kale, purple cauliflower and artichoke.
Three, the classification method of vegetable agricultural biology
1, root vegetables: refers to vegetables with swollen fleshy straight roots, mainly including carrots, kohlrabi, turnips, root beets, radishes, etc.
2. Cabbage: It refers to the edible vegetables mainly consisting of leaf bulbs, tender stems, flower bulbs and tender foliage, mainly including Chinese cabbage, Chinese cabbage, cabbage, cauliflower, Brussels sprouts, broccoli, mustard tuber, etc.
3. Green leaves: refers to the vegetables with tender leaves or stems as the main edible parts, mainly including lettuce, spinach, coriander, water spinach, sunflower, celery, chrysanthemum, amaranth and so on.
4. Onion and garlic: refers to the vegetables that are mainly edible bulbs, pseudostems, tubular leaves or banded leaves, mainly including onions, scallions, shallots, garlic and leeks.
5. Solanum fruits: refers to solanaceae vegetables that mainly eat fruits, mainly including eggplant, tomato and pepper.
6. Cucurbitaceae refers to the cucurbitaceae vegetables which mainly eat fruits, mainly including cucumber, gourd, loofah, bitter gourd, pumpkin, melon and wax gourd.
7. Beans: refers to vegetables that are mainly eaten with beans or tender pods, mainly including kidney beans, broad beans, lentils, cowpeas, peas, and sword beans.
8. Potatoes and taro: refers to the vegetables that are mainly underground tubers or tubers, mainly including potatoes, taro, yam, bean potatoes and so on.
9. Aquatic vegetables: refers to vegetables grown in swamp areas, mainly including lotus root, water chestnut, water chestnut, arrowhead, water bamboo and so on.
10, perennial vegetables: refers to vegetables that can be harvested for many years after planting, mainly including day lily, asparagus, lily, bamboo shoots, Toona sinensis and so on.
1 1, Edible Fungi: refers to fungi that are non-toxic to human body and can be safely eaten, mainly including Agaricus bisporus, Volvariella volvacea, Flammulina velutipes, Lentinus edodes, Hericium erinaceus, Auricularia auricula and Tremella.