How many types of vegetables

What kinds of vegetables

1, tomato

Vegetables can be divided into tomato and fruit according to the species, tomato contains tomatoes, peppers, bell peppers, eggplant, melon eggplant, etc., which tomato flowering and fruiting period in the annual ` summer and autumn, its fruit ripe for the red, while the pepper is suitable for growing in the warmth, and the eggplant is suitable for growing in the warmth, and the eggplant is suitable for growing in the warmth. red, and chili peppers are suitable for growing in a warm and humid environment, and can be sown in the spring of each year.

2, leafy vegetables

Leafy vegetables include cabbage, lettuce, capers, leeks, scallions, cabbage, mullein, corns, fennel, etc., of which the cabbage is a Cruciferae biennial herbaceous plants, the height of which can be up to 60 centimeters, and lettuce is native to the Mediterranean coastal regions of Europe, the leaves show an obovate shape and is edible.

3, root vegetables

Root vegetables include carrots, radishes, lettuce, asparagus, bamboo shoots, wild rice shoots, corn shoots, etc., of which carrots are umbelliferae annual herbaceous plants, native to western Asia, and radish flowering and fruiting in the April-June period of each year, its flowers appear white or pink.

4, pods

pods of vegetables, including beans, peas, cowpeas, beans, soybeans, etc., of which the bean is a genus of annual legumes, native to the Americas, now in the major tropical and temperate regions are cultivated, and peas is an annual climbing herbs, the height of which can reach 2 meters, fruiting in the 7-9 months of the year. month.

Vegetables with leaves: spinach, leeks, cauliflower, broccoli, cabbage, cabbage, celery, bok choy, peppers, celery, fungus, leeks, garlic, greens, lettuce, garlic, watercress, Chrysanthemum coronarium, mustard, greens, bean sprouts, small bok choy, purple kale, cabbage, baby bok choy, cabbage, cabbage, groundnuts, leaves, longbeard.

Legume vegetables: green beans, beans, lentils, peas, broad beans, string beans, mung bean sprouts, bean sprouts, soybean sprouts.

Mushroom vegetables: shiitake mushrooms, straw mushrooms, flat mushrooms, enoki mushrooms, apricot mushrooms, small flat mushrooms.

Vegetables of the melon group: winter melon, pumpkin, cucumber, loofah, bitter melon, vegetable melon.

Root vegetables: onion, garlic, ginger, scallion, onion, yam, taro, konjac, sweet potato, purple potato, potato, yam, lotus root, carrot, white radish.

Silver fungus, corn, bell peppers, millet peppers, asparagus, bamboo shoots, wild rice, gomphrena, fennel, lily, eggplant, tomato, rhododendron rosette, mullein, cauliflower, artichoke peppers, pea sprouts, bell peppers.

Eat more vegetables is very good for the body, we are now living better and better, many people in the ordinary life of vegetables and meat portion mistaken, often meat, eat very much, but vegetables eat very little, in fact, people eat a meal of two or so meat, eat about a catty of vegetables, so that more able to replenish vitamins and fiber, vegetables can prevent many diseases. Eat more vegetables on our skin is also very good.

When eating vegetables, it is best to eat boiled vegetables, which is more hygienic, because now the vegetables are divided into a lot of pesticides, so wash when you wash, remember to cook, eat vegetables, it is best to add less oil, which is more conducive to good health.

Many people like to juice vegetables, such as carrot juice, spinach juice, cucumber juice, in fact, juice a lot of nutrients will be lost, it is best to eat vegetables directly. So that the nutrients inside the vegetables can all enter our body, especially the fiber inside the vegetables can promote intestinal peristalsis.

What are the types of vegetables? According to the form of commercialization can be divided into two categories: fresh vegetables and vegetable products, each of these two categories can be divided into a number of sub-categories.

I. Fresh vegetable types

Wild category: mainly wild mushrooms, ferns, vetch, watercress, etc.;

Cultivated (cultivated) category: including root vegetables, stem vegetables, leafy vegetables, cauliflower, fruit vegetables, dental vegetables, young seeds, edible fungi, etc.;

Seawater (aquatic) category: there are mainly kelp, nori, lotus root, water chestnut, etc..

Second, the types of vegetable products

Net vegetables, fresh cut vegetables: only after light processing and fresh packaging, ready to eat or for catering use of fresh vegetables;

Quick-frozen category: refers to the slitting, quick-frozen fresh vegetables;

Dehydrated dry category: refers to the dehydrated vegetable Dried products;

Pickled vegetables in sauce: vegetable products made of sauce, pickle and soak;

Canned products: vegetable products packaged in canned containers after processing;

Vegetable juice and beverages: Vegetable juice is the juice obtained by squeezing fresh or frozen vegetables as raw materials. It is further processed (e.g. blended, sterilized, packaged) to become a vegetable juice product or vegetable juice beverage.

Third, the names of vegetable varieties

Root vegetables: radish (white rotunda, carrot, water rotunda), root mustard, daikon (mustard pimples), turnip (cranberry, woebegone), turnip greens (pimples), turnip greens (pimples) and horseradish, American windbreaks, root celery, burdock, burdock, brahmi ginseng, root koi beet (beetroot), Flame beet), etc.

Stem vegetables: scallions, green onions, garlic, onions, ginger, ginger, lotus, lettuce, yams, wild rice, potatoes, sweet potatoes, broccoli, asparagus, kale, lilies, lotus root.

Leafy greens cabbage, Chinese cabbage, cabbage, kale, kale, purple kale, cabbage, lettuce, spinach, leeks, celery, chicory, oatmeal, okra, cabbage, chrysanthemums, amaranth, parsnips, baby cabbages, kale, shepherd's purse, cilantro, fennel, horse chestnuts, mullein leaves, mustard greens, turnip (large-leafed coriander, small-leafed parsnip), potherb mustard, greens, perilla, black sesame seeds.

Cauliflower cabbage florets, green cauliflower, cauliflower, broccoli, broccoli rabe, purple cabbage vines, artichokes, kale.

Sprouts pea sprouts, parsnip sprouts, radish sprouts, buckwheat sprouts, peanut sprouts, ginger sprouts, soybean sprouts, mung bean sprouts, bean sprouts.

Fruiting vegetables chili peppers (green pepper, green pepper, sharp pepper, bell pepper, morning glory, thread pepper), pumpkin, golden pumpkin, black-skinned winter squash, bitter melon, cucumber, squash, vegetable gourd, gourd, melon, zucchini, tomato, eggplant, kidney beans, cowpea, pea, rack beans, cutter beans, lentils, kidney beans, hairy beans, snake beans, sweet corn.

Edible mushrooms shiitake, fungus, straw mushroom, flat mushroom, shiitake, enoki mushroom, enoki mushroom, apricot mushroom, tea tree mushroom, silver fungus, monkey head mushroom, porcini mushroom, crimini mushroom, bamboo fungus, portobello mushroom, matsutake mushroom (matsutake mushrooms), ganoderma lucidum, cordyceps.