1. Lettuce (scientific name: Lactuca sativa L. var. angustanairish.), also known as lettuce, belongs to the genus Lactuca in Compositae, which can form a variety of tender stems and is a biennial herb. Alias lettuce, lettuce, green shoots, lettuce. Date of birth:1-April. Lettuce originated from the Mediterranean coast and was introduced to China in the 5th century.
The above-ground stems are edible, the skin is white and green, the meat is crisp and tender, the young stems are green, and they turn white and green after maturity. Young stems can be eaten raw, cold, fried, dried or pickled, and young leaves can also be eaten. The stems and leaves contain lettuce, including lettuce (C 1 1H 14O4 or C22H36O7). It tastes bitter and has analgesic effect. Lettuce has strong adaptability and can be cultivated in spring and autumn or winter, mainly in spring and harvested in summer.
2. Bean sprouts
Bean sprouts, also known as bean sprouts, also known as Qiao Ya, Bean Sprouts, Ruyi, Caicai, Yinya, Yinzhen, Miao Yin, Bud Heart, Bean Sprouts and Qingshui Bean Sprouts, are edible "bean sprouts" cultivated from seeds of various cereals, beans and trees, and are also known as "live vegetables".
Rich in variety and comprehensive in nutrition, it is a common vegetable. The main edible part is hypocotyl. Common sprouts are: Toona sinensis bud, buckwheat bud, alfalfa bud, pepper bud, black bean sprout, acacia bud, sunflower bud, radish bud, asparagus bud, peanut bud, broad bean bud and more than 30 varieties.
cabbage
Chinese cabbage (Brassica oleracea L.) is a Brassica plant in Cruciferae and a variety of Brassica L. Also known as Chinese cabbage, cabbage, pimple white, cabbage, cabbage, lotus white and so on.
Chinese cabbage has the characteristics of cold resistance, disease resistance, strong adaptability, easy storage and transportation, high yield and good quality. Widely cultivated in China, it is one of the main vegetables in northeast, northwest and north China in spring, summer and autumn.
4. onions (surname)
Onion (scientific name: onion? It is a perennial herb of Liliaceae and Allium. Bulbs are thick and subglobose; Paper to thin leathery, endothelial hypertrophy, fleshy, cylindrical and hollow leaves, thickest below the middle, tapering upward, shorter than scape, stout scape, up to 65,438 0 meters, umbelliform, with many and dense flowers; Pollen white; Tepals have green midvein, oblong-ovoid, filaments of equal length, nearly spherical ovary, and concave honey holes with curtains at the base of abdominal suture; Flowering and fruiting in May-July.
Native to West Asia, widely cultivated at home and abroad. It is one of the main vegetables in China. Onion producing areas in China mainly include Fujian, Shandong, Gansu, Inner Mongolia and Xinjiang.
Onion contains prostaglandin A, which can reduce peripheral vascular resistance and blood viscosity, and can be used for lowering blood pressure, refreshing, relieving stress and preventing colds. In addition, onion can also scavenge oxygen free radicals in the body, enhance metabolism, resist aging and prevent osteoporosis. It is a health food suitable for middle-aged and elderly people.
celery
Celery belongs to Umbelliferae. There are three kinds of cress, celery and celery, which have similar effects. Celery is the best medicine. Celery has a strong aroma and is called "medicinal celery". But it is not a variety with coriander. Celery is rich in protein, carbohydrates, carotene, B vitamins, calcium, phosphorus, iron and sodium. At the same time, it has the effects of calming the liver and clearing away heat, expelling pathogenic wind and diuresis, relieving restlessness and swelling, cooling blood and stopping bleeding, detoxifying and dispersing lung qi, invigorating stomach and promoting blood circulation, clearing intestine and relaxing bowels, moistening lung and relieving cough, lowering blood pressure, strengthening brain and calming nerves.
Eating celery often, especially celery leaves, is very beneficial to prevent hypertension and arteriosclerosis, and has an auxiliary treatment effect.
Extended data:
The nutritional components of vegetables mainly include minerals, vitamins, fiber and so on. The higher the content of these substances, the higher the nutritional value of vegetables. In addition, the content of water and dietary fiber in vegetables is also an important nutritional quality index. Generally, vegetables with high water content and less dietary fiber have better freshness and higher edible value.
But from the perspective of health care, dietary fiber is also an essential nutrient. The nutritional content of vegetables should not be underestimated. According to FAO's statistics in 1990, 90% of vitamin C and 60% of vitamin A necessary for human body come from vegetables, which shows the great contribution of vegetables to human health.
In addition, there are many phytochemicals in vegetables that are recognized as beneficial to human health, such as carotenoids, dipropylene compounds, methyl sulfur compounds and so on. Many vegetables also contain unique trace elements, which have special health care effects on human body, such as lycopene in tomatoes and prostaglandin in onions.
References:
Celery (Umbelliferae) _ Baidu Encyclopedia Onion (Allium of Amaryllidaceae) _ Baidu Encyclopedia Cabbage (kohlrabi) _ Baidu Encyclopedia Bean Sprouts _ Baidu Encyclopedia Lettuce (Compositae) _ Baidu Encyclopedia