Vegetables are an indispensable part of agricultural production. Among the vegetables eaten, there are roots (such as radish, carrot, potato, kudzu root, etc. ); Stems (such as potatoes, taro, lettuce, mustard tuber); Leaves (such as Chinese cabbage, Chinese cabbage, leek and cabbage); Flowers (such as cauliflower and day lily); Fruit is a seed (such as cucumber, eggplant, kidney bean and edamame); The fruiting body of fungi, etc.
Therefore, we can define vegetables as: all annual, biennial and perennial herbs, a few woody plants, fungi, algae, ferns and so on. Fresh and juicy organs are non-staple food, collectively referred to as vegetables. Some people also use anise, fennel, pepper and pepper as vegetables.
Vegetables and plants have a wide range and many kinds. China is also one of the centers of origin of cultivated plants in the world. In addition to some cultivated plants used as vegetables, there are many wild or semi-wild species, such as shepherd's purse, purslane, Artemisia selengensis, dandelion and houttuynia cordata, which can also be eaten as vegetables.
However, these wild, semi-wild and woody plants, fungi, algae, ferns and condiments mainly come from a few local specialties. The main vegetables are annual or biennial herbs.
Some food crops, oil crops and feed crops can also be used as vegetables. For example, fresh soybean seeds are an important vegetable in the Yangtze River basin. Potatoes and corn are food crops in the northern and southern mountainous areas, and vegetables in the southern plain. Carrots, pumpkins, radishes, sweet potato stalks and so on can be used as feed and vegetables.
2. Classification of vegetables
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 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.
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
Refers to vegetables with swollen fleshy straight roots as the edible part. 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
Use tender leaves, bulbs, tender stems and bulbs as food. 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
Use tender leaves or stems as food. 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) Onions and garlic
Edible bulbs (leaf sheaths expand at the base), 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.
5) Solanum fruits
Refers to solanaceae vegetables whose edible part is fruit. 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) Melon
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Question 2: What's the name of mustard? There are many kinds of mustard and three kinds of mustard. Mustard mustard is a variety of mustard. Mustard mustard tuber is a nail for stem mustard tuber. Mustard kohlrabi
Question 3: What is mustard, also called mustard, which is the tender stem and leaf of mustard, a cruciferous plant. Its nature is pungent and warm, and it belongs to lung, spleen and stomach meridians. Has diuretic, antidiarrheal, expelling pathogenic wind, promoting blood circulation, and relieving swelling and pain. It is mainly used to treat dysuria, diarrhea, dysentery, hemoptysis, gum swelling and pain, sore throat, hemorrhoid swelling and pain, lacquer sore itching, traumatic injury, joint pain and other diseases, and is a common folk herb.
Treat hemoptysis with appropriate amount of fresh mustard, wash and mash to get 50 ml of juice, and take it orally three times a day.
To treat diarrhea, take a proper amount of mustard root, burn it, grind it into fine powder and take it with honey water. Every time 10g, three times a day, the curative effect is satisfactory.
Don't use fresh mustard 15-20g to treat urination, soak boiled water as tea, once a day.
Take a proper amount of fresh mustard for hemorrhoid swelling and pain, wash it, mash it like mud, and apply it frequently to the affected area.
Take a proper amount of dry mustard, add water, boil it for 20 minutes each time, combine 1000- 1500 ml of medicinal juice, and wash the affected area externally, 3-4 times a day.
Take 30-50g fresh mustard for traumatic injury, mash it with vinegar, apply it to clean gauze, apply it to the affected area, take it off after 3-5 hours, and apply it every 3-5 days 1 time. The curative effect is quite good.
If the gum is swollen and rotten, use a proper amount of dry mustard stalk, burn it, grind it into fine powder, and disperse it in the affected area.
Mustard tastes pungent and warm, and is not suitable for heat syndromes such as heat stagnation in the body, red eyes and swelling and pain.
Question 4: What vegetables do vegetables include? The product organs of 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. Ferocious
(3) Xinfanye vegetables: onion, leek, turnip, fennel, etc.
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, artichoke, kale and so on.
(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.
Question 5: What kinds of cruciferous vegetables are there? Cabbage: Chinese cabbage, Chinese cabbage, purple cabbage, red cabbage, etc. Cabbage: broccoli, cauliflower, kale, broccoli, Brussels sprouts, etc. Mustard: leaf mustard, stem mustard (head mustard), root mustard (kohlrabi), mustard tuber, etc. Radish; Aquatic vegetables. There are many varieties of rape and cabbage, such as collapsed vegetables and black vegetables, which belong to this family. They are dark green in color and rich in aroma after frying, which is roughly equivalent to the nutritional value of rape and is a high-quality vegetable. Cabbage comes from the Mediterranean region of Europe, also known as cabbage or cabbage, and its scientific name is "cabbage". It is one of the most important vegetables in the west. Chinese cabbage, like Chinese cabbage, has high yield and storage resistance, and is a good vegetable in all seasons. You can cook, stir-fry, make soup, cold salad, and make kimchi. You can eat it in a variety of ways, and it is suitable for both Chinese and western food. The nutritional value of Chinese cabbage is not much different from that of Chinese cabbage, and the content of vitamin C is about half higher. In addition, Chinese cabbage is rich in folic acid, which is an advantage of Chinese cabbage vegetables. Therefore, pregnant women and anemia patients should eat more cabbage. Germans believe that cabbage is the king of vegetables, which can cure all diseases. After in-depth study of Chinese cabbage by medical scientists and nutritionists, it is found that it contains many substances with health-care functions, and it is greatly appreciated and respected as a "health-care vegetable". The "folk prescription" for westerners to treat diseases with cabbage is as common as that for China people to treat diseases with radishes. Fresh cabbage contains phytoncide, which has antibacterial and anti-inflammatory effects. Sore throat, traumatic swelling and pain, mosquito bites, stomachache and toothache all need help from cabbage. Chinese cabbage contains some kind of "ulcer healing factor", which has a good therapeutic effect on ulcers and can accelerate wound healing. It is a dietetic food for patients with gastric ulcer. Eating more cabbage can stimulate appetite, promote digestion and prevent constipation. Among the anti-cancer vegetables, Chinese cabbage ranks fifth, which is quite prominent. Cabbage juice is also an important beauty product for women. Kale is a popular dish in restaurants recently. Its color is green with blue, which is a sign of rich nutrition. Kale contains more carotene and vitamin C than spinach and amaranth, and contains a lot of calcium and zinc. Compared with Chinese cabbage, the content of protein is 2 times, vitamin C is 2 times, vitamin B2 is 3 times, carotene is 50 times, calcium is 2.5 times, iron is 4 times and zinc is 5 times. It can be seen that kale is an excellent vegetable. As prominent as cabbage is broccoli, which is what we call "broccoli". Its colors are green and blue, and even the flower stalk is dark green. Its cultivation history in China is very short, only a few decades. Although it has only been on the Chinese table in recent years, it has become a new favorite.
Question 6: Mustard refers to those green vegetables. Or are all vegetables mustard? It seems that there are several kinds of Baidu pictures, and this is common.
Question 7: 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. 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, sweat, detoxify and reduce swelling, and has inhibitory effect on Shigella dysenteriae and dermatophytes.
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 .............................................................................................................................................................. & gt
Question 8: What's the name of mustard?
Alias: mustard, mustard, potherb mustard, wrinkled mustard, yellow mustard, cream is not old, kimchi.
Taboo crowd: people with hot cough, boils, eye diseases, hemorrhoids, bloody stool and excessive internal heat should not eat mustard. People with hypertension and arteriosclerosis should eat less.
Suitable for people: the general population can eat it. It is especially suitable for constipation and ophthalmic patients.
Question 9: What is mustard? A kind of wild vegetable, you should cook more when you eat it, because there is too much pollution outside.