Chinese cabbage, spinach, rape, cabbage, amaranth, leek, wormwood, coriander, mustard, cabbage, fennel, garlic sprout, lettuce, spinach, pea tip, lettuce, cabbage, broccoli, oil wheat, cabbage and onion.

Radish, potato, lotus root, sweet potato, yam, taro, water bamboo, kohlrabi, arrowhead, onion, ginger, garlic, garlic moss, chives, scallions, chives.

White gourd, pumpkin, zucchini, towel gourd, cucumber, eggplant, tomato, bitter gourd, pepper, corn, melon.

Soybeans, peas, broad beans, lentils, bricks, green beans.

Mushrooms, Pleurotus ostreatus, Flammulina velutipes, Auricularia, Tremella, Pleurotus eryngii, Tricholoma.

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.

Baidu encyclopedia-vegetables