Vegetables should be diversified and scientifically matched, which is the way to maintain health. The characteristics of nutrients contained in various vegetables must be reasonably matched when eating vegetables, so as to complement each other's advantages and obtain more comprehensive nutrition.

It is ok to eat green leafy vegetables every day, because it is nutritious and economical to eat in the green vegetable season. Cereals and meat products contain less vitamin C. If they are eaten with green leafy vegetables, the nutrients will be more comprehensive and reasonable.

Colorless vegetables, such as cucumber and eggplant, have less vitamins and cannot be eaten well every day. They should be matched with yellow leaves, green leaves and cereals, which can greatly improve the nutritional value.

Mushrooms are delicious, and they are good food with meals. They also contain protein, fat, sugar and various inorganic salts. So it can go with all kinds of dishes.

All kinds of beans except soybean, such as broad bean, mung bean, pea and red bean, are also rich in nutrition, and their amino acid composition is close to what the human body needs, and the lysine contained is lacking in food. Therefore, it is the most nutritious and economical to eat all kinds of beans mixed with whole grains.

Vegetables also contain a lot of cellulose, which can promote intestinal peristalsis and facilitate the excretion of feces. Radish contains a lot of amylase, which will not be destroyed when eaten raw and has the effect of promoting digestion.