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 Xin Fan Ye vegetables: onion, leek, turnip and fennel.
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,
Artichokes and kale, etc.
(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.
According to the classification of agricultural ecology
This classification combines the biological characteristics of vegetable plants with the characteristics of cultivation techniques. Although there are many classifications, they are more practical.
(1) Chinese cabbage. These vegetables are cruciferous plants, including Chinese cabbage, Chinese cabbage, mustard, cabbage (cabbage),
Bulb cabbage, cauliflower, cabbage and whole vegetables. Most of them are biennial plants, which forms product organs in the first year and blossoms and bears fruit in the second year.
(2) the main root. This kind of vegetables should be declared as edible products with rich meat, including radish, turnip, root mustard, carrot and root sweet.
Dishes, etc. Most of them are biennial plants, just like Chinese cabbage.
(3) Solanaceae. Mainly eggplant, tomato, pepper and other annual plants.
(4) melons. Mainly cucumber, wax gourd, pumpkin, loofah, bitter gourd, gourd, watermelon and melon. Ripening of Watermelon and Pumpkin
Seeds can be fried or made into snacks.
(5) beans. Leguminous vegetables, edible products. Mainly kidney beans, double beans, peas, broad beans, edamame and lentils.
Beans and sword beans, etc. Kidney beans and kidney beans can be cultivated with or without scaffolds. Both pea sprouts and broad bean sprouts can be eaten.
[6] Onions and garlic. These vegetables are Liliaceae plants, mainly biennial plants, such as green onions, onions, garlic and leeks, which are propagated by seeds.
Or use asexual reproduction.
(7) Green leafy vegetables. This kind of vegetables take young leaves, petioles and tender stems as products, such as celery, chrysanthemum, lettuce, amaranth, sunflower, winter cold and so on.
Dishes, etc.
(8) potatoes and taro. This is a kind of root vegetables containing starch, such as Malingbi, taro, yam, ginger and so on.
(9) Aquatic vegetables. These vegetables are cultivated in ponds or swamps, such as lotus root, water bamboo, arrowhead, water chestnut, water chestnut, Euryale ferox and so on.
(10) Perennial vegetables. The product organs of this kind of vegetables can be harvested for many years, such as day lily, asparagus, bamboo shoots, lilies, Toona sinensis and so on.
.
(1 1) Edible fungi. Comprises shiitake mushrooms, straw mushrooms, shiitake mushrooms, auricularia, tremella and dictyophora.
(12) sprouts. This is a newly developed vegetable, which is made from vegetable seeds or food crop seeds, such as pea seedlings and buckwheat.
Bud, alfalfa bud, radish bud. Mung bean sprouts and soybean sprouts have long been widely used, and Toona sinensis and Lycium barbarum buds are also listed as sprouts.
(13) Wild vegetables. There are many kinds of wild vegetables, such as green vegetables, Nostoc flagelliforme, auricularia, mushrooms, shepherd's purse, auricularia and so on.
Some wild vegetables are gradually cultivated, such as amaranth and broom.
According to the first criterion, celery belongs to flowers, buds and stems.
Classification of vegetables and their nutritional and health functions
Types of vegetables: vegetables are classified according to the plant parts they eat, which can be roughly divided into the following categories:
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
Most green leafy vegetables are rich in beta-carotene, vitamin C, calcium, a lot of dietary fiber and folic acid. Spinach and watercress are rich in iron. They are rich in starch and dietary fiber.
Fruits and vegetables contain a lot of water, so their calories are relatively low. Some fruits and vegetables are rich in vitamin C and beta-carotene. These vegetables are rich in vitamin C, calcium, potassium and dietary fiber.
Seeds and pods contain a lot of protein, carbohydrates, B vitamins and calcium dietary fiber. Nuts and dried beans are rich in protein, and also contain a lot of fat, carbohydrates and B vitamins (except riboflavin).
Fungal algae vegetables are rich in dietary fiber, minerals and antioxidants.
Mushroom vegetables contain a lot of minerals such as protein and B vitamins and copper.
Kelp, seaweed, Nostoc flagelliforme and tremella all contain a lot of calcium.
1. Dietary efficacy of leafy vegetables
Baby cabbage, Chinese cabbage and green vegetables: clearing away heat, relieving annoyance, benefiting stomach and promoting food digestion.
Cabbage: It can relieve stomach yin deficiency, indigestion, clear away heat and quench thirst, induce diuresis and relieve cough.
Lettuce: tonify the kidney, strengthen the bones, fill the marrow and strengthen the brain, which can treat children's congenital deficiency, developmental retardation, deafness and forgetfulness after a long illness.
Leek has the functions of promoting qi circulation and blood circulation, removing blood stasis and detoxicating, tonifying deficiency and invigorating Yiyang, and has antibacterial effect on typhoid Bacillus and Escherichia coli.
Mustard: Mustard head can eliminate phlegm and stomach, treat phlegm with multi-color and white, and cauliflower stem can treat lacquer sore and itching.
Cai Tong: It can clear gastrointestinal heat, moisten intestines to relieve constipation, remove halitosis, reduce swelling, remove putrefaction and promote granulation, treat fetal poisoning and hematemesis in children.
Spinach: nourishing blood to stop bleeding, regulating stomach, quenching thirst and moistening dryness, treating hematochezia, hangover and cough.
Amaranth: clearing away heat and toxic materials, astringing and stopping bleeding, resisting bacteria and diminishing inflammation, and treating acute enteritis, urethritis, pharyngolaryngitis and cervicitis.
Lettuce in Tang Dynasty: clearing heat and cooling blood, promoting diuresis and promoting lactation.
Chrysanthemum: tonify spleen and stomach weakness, treat anorexia and indigestion.
Qian Qian: It has the functions of sweating, penetrating rash, expelling wind, promoting digestion and improving myocardial contractility.
Onion: it can dispel wind and sweat, detoxify and reduce swelling, and has inhibitory effect on dysentery bacilli and skin fungi.
Lycium barbarum: nourishing liver and kidney, anti-aging, prolonging life, improving eyesight and keeping fit, treating dizziness due to blood deficiency, impotence due to kidney deficiency and neurasthenia.
2. The dietotherapy function of flowers, buds and stems.
Celery: clearing away heat and promoting diuresis, treating sudden fever, polydipsia, gonorrhea, edema, resolving phlegm, regulating qi, removing blood stasis, stopping leukorrhagia, detoxifying and relieving swelling.
Bamboo shoots: digestion, phlegm, rash, detoxification.
Day lily: nourishing blood, calming the liver, promoting diuresis and clearing away heat, promoting diuresis and reducing swelling can cure dizziness, tinnitus and palpitation.
Asparagus: invigorating spleen and qi, nourishing yang and moistening bath, promoting fluid production to quench thirst, relieving pain and detoxifying, can relieve nicotine poisoning, prevent and treat cancer and reduce the side effects of chemotherapy.
Sugarcane: clearing away heat and promoting fluid production, moistening dryness and reducing qi, and treating lung heat and sore throat.
3. Therapeutic effects of seeds, pods and bean products.
Tofu: invigorating spleen and harmonizing middle energizer, moistening dryness and promoting diuresis, removing dampness, and treating hypertension and arteriosclerosis.
4. The therapeutic effect of melons and fruits:
Wax gourd: moistening lung and resolving phlegm, clearing away heat and toxic materials, inducing diuresis and relieving cough, removing summer heat, treating edema, beriberi, fish poisoning and alcoholism.
Cucumber: tonic, anti-inflammatory, analgesic, detoxification and insecticidal, treatment of qi deficiency, intercostal neuralgia, malaria dysentery, diabetes, cancer prevention.
Old cucumber: clearing heat, promoting diuresis, removing dampness, moistening intestine, relieving pain and resisting tumor.
Cold melon: nourishing blood and softening liver, harmonizing spleen and kidney, clearing away heat and promoting diuresis, improving eyesight and detoxifying, and treating heatstroke, fever, sores and swelling, wind-heat and red eyes (jealousy).
Sheng (silk) melon: clearing heat and resolving phlegm, cooling blood and detoxifying, killing insects, dredging meridians and promoting blood circulation? Urine and milk can't be cured.
Wax gourd: tonify liver and stomach, clear away heat and toxic materials, dispel summer heat, treat qi deficiency and fatigue, sore throat.
Papaya: Insecticidal, anti-tumor, stomach strengthening, anti-inflammatory, indigestion, poor stool, stuffy chest and abdomen, and insufficient milk.
Tomatoes: promoting fluid production to quench thirst, invigorating stomach and digestion, clearing heat and relieving summer heat, tonifying kidney and diuresis.
Eggplant: promoting blood circulation and removing blood stasis, clearing away heat and toxic materials, relieving swelling and pain, expelling wind and dredging collaterals, moistening intestines and benefiting qi.
Red pepper: dehumidifying and dispelling cold, promoting stomach digestion and sweating, treating cold coagulation, abdominal pain, vomiting, diarrhea and scabies.
5. Therapeutic effects of rhizome, bulb and tuber.
Radish: ventilate and promote qi, relax chest and diaphragm, strengthen stomach and digestion, relieve cough and phlegm, detoxify and dissipate blood stasis, and promote fat metabolism.
Carrot: It can lower blood pressure, strengthen the heart, resist inflammation and allergy, treat indigestion, chronic cough and acne, and enhance the body's immunity.
Onion: clearing away heat and phlegm, detoxifying and killing insects, lowering cholesterol, treating traumatic ulcer and trichomonal vaginitis.
Potatoes: regulating stomach, invigorating spleen and benefiting qi, strengthening the body and tonifying kidney, diminishing inflammation, treating bone and muscle injuries, mumps, burns and skin eczema.
Lipu taro: It can cure unknown swelling, goiter, psoriasis, acute arthritis and mastitis.
Lotus root: dispel blood stasis and clear heat, quench thirst and sober up, stop bleeding and strengthen stomach.
Ginger: dispel cold, stop vomiting and phlegm, detoxify and stop diarrhea.
Fresh lily: it can nourish the brain, moisten the lungs, relieve cough, clear the heart and soothe the nerves, relieve summer heat and quench thirst.
Garlic: killing insects and detoxifying, promoting digestion and invigorating stomach, whooping cough, relieving edema and pain, lowering cholesterol, blood sugar and blood pressure.
Horseshoe: clearing heat and promoting fluid production, fever and thirst, sore throat, aphtha and red eyes, resolving phlegm.
6. Therapeutic effect of bacteria and algae
Fresh mushrooms: beneficial to stomach qi, effective for anemia, rickets and malnutrition, anti-cirrhosis and anti-cancer.
White fungus: invigorating spleen and appetizing, regulating qi and resolving phlegm, treating physical weakness, excessive phlegm, abdominal distension, nausea and diarrhea, hypertension, hyperlipidemia and diabetes.
Auricularia auricula: It has the effects of invigorating qi, improving intelligence and promoting blood production, and can be used to treat anemia, chronic illness, weakness of waist and legs, numbness of limbs, diarrhea due to intestinal wind, hemorrhoids, hematochezia, menorrhagia and dry stool.
7. The dietotherapy effect of nuts and dried beans
Ginkgo tree
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The second classification method
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 varieties in the same species, and each variety has different types and varieties.
In order to facilitate study and research, vegetables can be classified. 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. This paper introduces the classification of agricultural biology.
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 refer to vegetables with swollen fleshy straight roots as edible parts. 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 is eaten with tender leaves, bulbs, tender stems and flower balls. 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 are eaten with tender leaves or stems. 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) Garlic feeds on bulbs (swollen leaf sheaths), 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. & ltbr & gt
(5) Solanaceae refers to solanaceae vegetables whose edible parts are fruits. 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) Cucurbitaceae refers to cucurbitaceae vegetables whose edible parts are fruits. Include pumpkin, cucumber, melon, gourd, wax gourd, towel gourd and bitter gourd. Stems are like vines, monoecious, but with different flowers. According to the habit of flowering and fruiting, there are zucchini and early cucumber, which mainly bear main vines. There are early-bearing melons and gourds, and there are also many fruits with lateral vines. There are also melons, loofahs, bitter melons and watermelons that can bear fruit almost at the same time. Melons need high temperature and plenty of sunshine. Watermelon, melon and pumpkin have developed roots and strong drought tolerance. Other melons have weak roots and need moist soil. In production, the relationship between vegetative growth and reproductive growth is regulated by measures such as coring and pruning. Seed propagation, direct seeding or seedling transplantation. Spring sowing and summer harvest, some harvest can be postponed to autumn, and some autumn harvest is sown in summer.
7) Leguminous vegetables eaten with tender pods or beans. Include kidney bean, cowpea, broad bean, pea, lentil, sword bean, etc. Except peas and broad beans, which have weak cold tolerance and can survive the winter, others are not frost-tolerant, so they should be cultivated in warm season. Bean nodules have biological nitrogen fixation, and the demand for nitrogen fertilizer is not as high as that of leafy vegetables and root vegetables. Seed propagation, seedling raising and transplanting. & ltbr & gt
(8) Potatoes and tubers are underground tubers or tubers, including potatoes of Solanaceae, taro of Araceae, yam of Dioscoreaceae, and bean potatoes of Leguminosae. These vegetables are rich in starch, resistant to storage and need loose and fertile soil. Except for the short growth period of potato, it is not resistant to high temperature, and other growth periods are long, resistant to heat and freezing. They are all propagated by plants.
(9) Aquatic vegetables need to grow in swamp areas. Such as lotus root, water bamboo, arrowhead, water chestnut, cress, water chestnut and so on. Suitable for planting in ponds, lakes or rice fields. When I was growing up, I liked the hot climate and fertile soil. Except for water chestnut and Euryale ferox, others are generally asexual reproduction.
Perennial vegetables refer to vegetables that can be harvested for many years once planted. Such as day lily, asparagus, lily and other perennial herbal vegetables and perennial woody vegetables such as bamboo shoots and Toona sinensis. These vegetables have developed roots, strong drought resistance and low requirements for soil. Generally it is asexual reproduction or seed reproduction.
(1 1) Edible fungi refer to edible non-toxic mushrooms, straw mushrooms, shiitake mushrooms, Flammulina velutipes, dictyophora indusiata, Hericium erinaceus, auricularia auricula and tremella. They do not contain chlorophyll, nor can they make organic matter for their own growth. Existing nutrients must be absorbed from other organisms or remains and excreta. Cultivation of edible fungi requires warm, moist and fertile culture medium. Commonly used culture media include livestock manure, cottonseed hull, plant straw and so on.
In this classification, celery belongs to green leafy vegetables.
This is a little too much.
Review of recommendations:
1, Cooking Materials Science, published by Sichuan People's Publishing House in 2003, edited by Hong Yan.
2. The Encyclopedia of China Cuisine was published by China Encyclopedia Publishing House 1992 and compiled by China Encyclopedia Publishing House.
3,' Cooking Textbooks' Hunan Science and Technology Press, 2004 edition, Zhu Shuigen.
This is my answer elsewhere, but it has not been adopted. Hehe, let's see if it helps you. By the way, anal beans must be cowpeas, hehe.
1, leafy vegetables:
Lettuce lettuce watercress spinach spinach
Medicinal Dandelion Dandelion Wild Chicory Mutton Lettuce Mustard Mustard
Arugula rocket
Lettuce, lettuce, cress, Salicornia bigelovii Torr.
Grapevine oxalis purple lettuce
Chicory Swiss Beet Swiss Beet Masson Urtica
2. Brassica vegetables
Spring greens cauliflower cauliflower cauliflower kohlrabi
Broccoli cabbage steamed cabbage Brussels sprouts.
Cabbage Cabbage Crumpled Cabbage Sava Round Head Cabbage
Cabbage cabbage cabbage cabbage cabbage cabbage red cabbage
White cabbage
3. Vegetables with tender stems
Spherical artichoke ball artichoke bamboo palm heart palm heart
Asparagus, fennel, fennel, celery and celery
Chicory bracken bracken southern European artichoke
Sea cabbage
4. Fruits and vegetables
Eggplant eggplant tomato pepper vegetable pepper
Avocado Archie Bread Fruit
5, melons and gourds
Acorn pumpkin spaghetti pumpkin spaghetti pumpkin custard pumpkin
Golden pumpkin, bergamot, long-necked pumpkin, curved-necked pumpkin
West Indian pumpkin snake pumpkin walnut pumpkin walnut pumpkin
Zucchini bone marrow pumpkin zucchini cucumber
6. Bulb vegetables
Leek leek Italian onion Italian onion Spanish onion Spanish onion pickle onion red onion red onion garlic
Green, green, green, green, green, green, green, green, green, green, green, green.
chives
7. Root vegetables
Radish white radish Japanese radish big root radish Naviet radish Naviet
Ginseng, crow, onion and European radish
Swedish radish, Swedish radish, celery and carrots, carrots.
Beet head beetroot carrot arrowhead
Bitter Root Black Radish Burdock (Hu Aishan)
Hamburger celery hamburger parsley horseradish lotus root
8. Rootstock
Yam yam Jerusalem artichoke sweet potato
Kaswa taro potato potato
9. beans
Pea, pea, sweet and sour mango
Okra sweet corn sweet corn bean sprouts bean sprouts.
Mung bean, mung bean and broad bean cowpea
10, dried beans
Blue pea blue pea chickpea green lentil lentil
Yellow lentils, yellow lentils, Puyi lentils, Puyi lentils, small balls on the ground.
Mung bean, mung bean and big white bean
Uyghur bean Urdu bean Boston bean red bean kidney bean
Borot bean
Red bean aduki bean ox pea black eyed bean soybean soybean
1 1, mushrooms and fungi
Truffle fungus boletus auricularia
Morchella mushroom rubber brush
Cultivation of Lentinus edodes by Radix Curcumae
Blue-purple mushroom Pleurotus ostreatus button mushroom
Steak barrel steak fungus stone barrel (boletus) cep giant puffball
Matsutake Matsutake Moonlight Pleurotus ostreatus
References:
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