Commonly known as tomato, it contains minerals, organic bases, lycopene and vitamins, and is the best source of vitamin C.

spinach

Spinach contains minerals, carotene, vitamins, iron, phospholipids, oxalic acid and rich riboflavin. Among them, the content of carotene is very high, and vitamin K is the highest among green leaf plants.

Chinese cabbage

Chinese cabbage is crisp and tender, rich in nutrition, suitable for both meat and vegetables, and delicious. Rich in minerals, vitamins, protein, crude fiber, carotene, sugar enzymes that decompose carcinogenic nitrosamines, etc.

pak choi

Contains minerals such as protein, fat, crude fiber, calcium, phosphorus and iron, and various vitamins.

celery

Celery contains protein, fat, carbohydrates, cellulose, vitamins, minerals and other nutrients, among which vitamin B and vitamin P are more, and the contents of mineral elements such as calcium, phosphorus and iron are also higher than those of ordinary green vegetables.

cabbage

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. Pregnant women and anemia patients should eat more cabbage.

Chinese chives

Contains cellulose, protein, sugar, vitamin A, vitamin C, carotene, calcium, phosphorus and volatile oil. In the early spring, the cold wind is chilly, and all kinds of vegetables are sluggish. There is a folk custom of "yellow leeks try spring vegetables".

Lettuce; lettuce

Lettuce has high nutritional value and is rich in vitamins, among which the contents of vitamin A and vitamin B are more than four times that of tomato. There are also a lot of minerals such as calcium, phosphorus and iron.

Small carrot

Its price is low and its nutritional value is high. It is a health food for ordinary people. It contains a variety of vitamins and minerals, and contains no fat. The mustard oil and amylase contained in it can promote metabolism, stimulate appetite and help digestion.

bitter gourd

Vegetables eaten by diabetics. Litchi, alias, contains insulin, protein, fat, carbohydrate, vitamin C, crude fiber, carotene, momordicin, phosphorus, iron, various minerals and amino acids.

wax gourd

Contains minerals and vitamins. , no fat, very low heat energy.

sugar pea

Contains protein, fat, sugar, crude fiber, gibberellin A, plant lectin, carotene, vitamin B 1, vitamin B2, nicotinic acid, vitamin C, calcium, phosphorus, iron and other ingredients.

mushroom

In ancient China, mushrooms were called mushrooms, mushrooms, mushrooms and so on. They are foods with high protein, low fat and rich natural vitamins. Now, mushrooms have become a favorite delicacy of people all over the world. Americans call it "God's food", Japanese call it "the pinnacle of plant food", and people in many countries regard it as "the king of vegetables".

bamboo shoots

High protein, low fat, low starch, rich in minerals, vitamins and asparagine.

winter bamboo shoots

Winter bamboo shoots are rich in protein, calcium, phosphorus, iron, multivitamins and ascorbic acid.

Giant algae

Rich in protein, it also contains a lot of iodine and inorganic salts indispensable to human body, such as potassium, calcium, sodium, magnesium, iron, thiamine and riboflavin.

Supplement: peaches

Contains protein, fat, carbohydrate, crude fiber, vitamin C, vitamin B, calcium, phosphorus, iron, carotene, nicotinic acid and other nutrients.

pear

Nutritional components include protein, fat, carbohydrate, thiamine, riboflavin, nicotinic acid, malic acid, citric acid, fructose, sucrose, grape essence, vitamin B 1, vitamin B2, vitamin C and other organic components; It also contains inorganic components, such as potassium, sodium, calcium, magnesium, selenium, iron, manganese and dietary fiber.

tangerine

Contains malic acid, citric acid, succinic acid, carotene, glucose and various vitamins.

apple

Apple is rich in sugar, mainly containing sucrose and reducing sugar, as well as protein, fat, multivitamins and minerals such as calcium, phosphorus, iron and potassium. It also contains malic acid, quinic acid, citric acid, tartaric acid, tannic acid, mucus, pectin and carotene, and the peel contains triacontane.

banana

Quiet aroma, soft and waxy meat, sweet and refreshing. The pulp contains organic nutrients such as carbohydrate, protein and fat, inorganic components such as calcium, phosphorus, iron and potassium, vitamins (A, B, C, E and F) and carotene. And the salt content is very low, almost no cholesterol.

watermelon

Meat is divided into meat and paste, and the pulp contains many nutrients and beneficial substances needed by human body, such as protein, glucose, sucrose, fructose, malic acid, citrulline, glutamic acid, arginine, phosphoric acid, glycine, propionic acid, ethylene glycol, betaine, sucrose, carotene, tomato hydrocarbon, vitamin A, vitamin B, vitamin C, calcium, phosphorus and ethylene glycol.

pawpaw

Fruit is rich in sugar, organic acids, malic acid, tartaric acid, citric acid, saponins, flavonoids, catalase, papain, lipase, crude fiber, vitamins (B, B 1, B2, C, G), calcium, iron and other nutrients.

orange

The pulp contains vitamins A, B, C, D, citric acid, malic acid, pectin and other ingredients, and the content of vitamin C in fruit is high. Supplement: Citrus

Contains riboflavin, nicotinic acid, vitamin C, protein, sugar, crude fiber, inorganic salts, calcium, phosphorus, iron and other vitamins.

lychee

Contains natural glucose, protein, carbohydrates, vitamins, crude fiber, calcium, phosphorus, iron, thiamine, riboflavin, ascorbic acid and other ingredients.

Kiwi or Kiwi?

Contains vitamin C, vitamin B, various amino acids, enzymes, carbohydrates and minerals such as calcium, magnesium and potassium.

mango

The nutritional value of mango is very high, and the content of vitamin A is as high as 3.8%, which is 1 times that of apricot. The content of vitamin C also exceeds that of oranges and strawberries. Mango contains nutrients such as sugar, protein, calcium, phosphorus and iron, which are necessary for human body. Supplement: the nutritional value of vegetables and fruits; Nutritional components of vegetables and fruits.

(1) Carbohydrates include sugar, starch, cellulose and pectin. The types and quantities it contains vary greatly depending on the types and varieties of food.

⑵ Vitamins: Fresh fruits and vegetables are important sources of ascorbic acid, carotene, riboflavin and folic acid.

⑶ Inorganic salts: rich in content, such as calcium, phosphorus, iron, potassium, sodium, magnesium and copper. They are important sources of inorganic salts and play an important role in maintaining the acid-base balance of the body. Generally, the calcium content of green leafy vegetables is above100 mg/100 g. However, attention should be paid to removing part of oxalic acid when cooking, which is beneficial to the absorption of inorganic salts.

⑷ Aromatic substances, organic acids and pigments: Some organic acids in fruits are mainly malic acid, citric acid and tartaric acid, in addition to lactic acid and succinic acid. Organic acids vary with fruit type, variety and maturity. Organic acids promote appetite and are beneficial to the digestion of food. At the same time, organic acids can keep the acidity of food and protect the quality of vitamin C. In addition, vegetables and fruits also contain some enzymes, bactericidal substances and physiologically active components with special functions.