What are the types of vegetables?

1.? Leafy vegetables: keeled petals Nymphoides peltata (wild lotus seed), red phoenix cabbage, Palace vegetable (dropwort), mountain sorrel, longbeard, green river vegetable, fern (over cat), mustard, spinach, cilantro, Chrysanthemum, amaranth, lettuce (lettuce), cabbage, celery, cabbage, Chinese cabbage, (collard greens, Lotus white, kohlrabi), fennel, Jiulongtao, groundnut leaves;

2,? Bean sprouts: alfalfa sprouts, bean sprouts;

3.? Onion and garlic: green onion, garlic, red onion, chives, garlic, ginger, small shallots, garlic cloves, garlic moss;

4.? Squash: cucumber (huckleberry), pectinata, squash, winter squash, bitter melon, pumpkin, zucchini, snake gourd, bamboo shoots melon, Buddha's hand melon, corn, okra;

5.? Tomatoes and fruits: tomatoes, peppers, eggplants, cantaloupe eggplant, bell peppers;

6.? Root vegetables: sugar cane shoots, half-day shoots, corn shoots, bamboo pith, asparagus, wild rice shoots, radish, carrot, burdock, bamboo shoots, asparagus, lettuce;

7. Cauliflower: cauliflower, broccoli;

8.? Bean pods: peas, kidney beans, string beans, soybeans, hairy beans? , cowpea, rack bean king;

9.? Edible mushrooms: Hongxi mushrooms (matsutake mushrooms), white mushrooms, straw mushrooms, shiitake mushrooms, shiitake mushrooms, monkey mushrooms, fungus, enoki mushrooms, apricot mushrooms, portobello mushrooms, silver fungus, and tea tree mushrooms;

10. Aquatic vegetables: wild rice shoots, gorgonians;

11. Marine vegetables: nori, kelp (kombu), and oceanic vegetables.

Expanded Information:

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Nutritional Value

The nutrients in vegetables mainly contain minerals, vitamins and fiber. In addition, the content of water and dietary fiber in vegetables is also an important indicator of nutritional quality. Usually, vegetables with high water content and low dietary fiber have better freshness and higher food value. But from a health care perspective, dietary fiber is also an essential nutrient.

The nutrients in vegetables should not be underestimated. In 1990, the International Food and Agriculture Organization (IFAO) estimated that 90% of essential vitamin C and 60% of vitamin A come from vegetables, which shows the great contribution of vegetables to human health.

In addition, there are a variety of phytochemicals in vegetables is recognized as a beneficial component of human health, such as carotenoids, dipropylene compounds, methyl sulfide compounds, etc., many vegetables also contain unique trace elements, the human body has a special health effects, such as tomatoes in the tomato lycopene, onions in the prostaglandins, etc..

It is estimated that there are now more than 2 billion or more people in the world are affected by environmental pollution and caused by a variety of diseases, how to solve the problem of environmental pollution due to the production of a large number of oxygen free radicals is increasingly being people's attention. One of the effective ways to solve the problem is to increase antioxidants in the food synergistically remove too much destructive reactive oxygen and reactive nitrogen.

Research has found that vegetables have many vitamins, minerals, trace elements, as well as related phytochemicals, enzymes, etc. are effective antioxidants, so vegetables are not only low-sugar, low-salt, low-fat health food, but also effective in reducing the damage caused by environmental pollution on the human body, while vegetables also play a preventive role in a variety of diseases.

Reference:

Baidu Encyclopedia - Vegetables