What vegetables are suitable for growing in February of 1- 1?

65438+ 10 month: green vegetables, Chinese cabbage, spinach, celery, radish, arrowheads, grass heads, sweet potatoes, etc.

February: green vegetables, Chinese cabbage, spinach, celery, cauliflower, lettuce, all kinds of radishes, kale and so on.

March: green vegetables, spinach, celery, cabbage, cauliflower, leek, cabbage, garlic, Hangzhou cabbage, chrysanthemum, lettuce, chicken feathers, cabbage, all kinds of radishes, rotten vegetables, cymbidium, kale, bamboo shoots and so on.

April: vegetables, lettuce, chicken feathers, celery, cucumbers, etc.

May: Green vegetables, Chinese cabbage, lettuce, chicken feathers, cucumbers, broad beans, water bamboo, tomatoes and so on.

June: Chinese cabbage, cucumber, tomato, potato, chickpea, kidney bean (kidney bean), eggplant, pumpkin, etc.

July: cowpea, eggplant, chickpea, Chinese cabbage, wax gourd, loofah, edamame, pepper, potato, lentil, Chinese cabbage and water spinach.

August: winter melon, cowpea, eggplant, green vegetables, chickpeas, pumpkins, loofah, edamame, peppers, potatoes, lentils, Chinese cabbage and water spinach.

September: green vegetables, wax gourd, radish, loofah, edamame, cowpea, eggplant, pepper, taro, water bamboo, cabbage, lentils, etc.

65438+ 10 month: green vegetables, Chinese cabbage, spinach, celery, radish, taro, water bamboo, cauliflower, chrysanthemum, lettuce, melon, etc.

165438+1October: green vegetables, Chinese cabbage, spinach, celery, radish, lettuce, cauliflower, shepherd's purse, grass head, lettuce, arrowhead, green garlic, etc. ?

65438+February: green vegetables, Chinese cabbage, Chinese cabbage, celery, radish, boiled vegetables, shepherd's purse, arrowhead, cauliflower, etc.

Extended data:

Nutritional value of vegetables;

The nutritional components of vegetables mainly include minerals, vitamins, fiber and so on. The higher the content of these substances, the higher the nutritional value of vegetables. In addition, the content of water and dietary fiber in vegetables is also an important nutritional quality index. Generally, vegetables with high water content and less dietary fiber have better freshness and higher edible value. But from the perspective of health care, dietary fiber is also an essential nutrient.

The nutritional content of vegetables should not be underestimated. According to FAO's statistics in 1990, 90% of vitamin C and 60% of vitamin A necessary for human body come from vegetables, which shows the great contribution of vegetables to human health.

In addition, there are many phytochemicals in vegetables that are recognized as beneficial to human health, such as carotenoids, dipropylene compounds, methyl sulfur compounds and so on. Many vegetables also contain unique trace elements, which have special health care effects on human body, such as lycopene in tomatoes and prostaglandin in onions.

It is estimated that more than 2 billion people in the world are polluted by the environment, which leads to many diseases. How to solve the problem of producing a large number of oxygen free radicals due to environmental pollution has attracted increasing attention. One of the effective ways to solve this problem is to add antioxidants to food to remove excessive destructive active oxygen and active nitrogen.

Baidu encyclopedia-seasonal vegetables

Baidu encyclopedia-vegetables

People's Network-Eat less out-of-season vegetables and use seasonal vegetables skillfully.