What kinds of pictures do vegetables have? Food can give us good energy, but we are not all familiar with our own food. There are many delicious dishes in life that can be enjoyed by our taste buds. Here are some pictures about green vegetables.

What kinds of vegetables are there? Picture 1 1, Chinese cabbage (Chinese cabbage)

Chinese cabbage is an annual or biennial herb in Cruciferae, with a height of 70cm, hairless, thick and hard roots, basic leaves obovate or broadly obovate, solid, dark green and shiny, and petioles with or without narrow edges. Racemes are terminal and conical; Flowers pale yellow, pedicels thin, as long as or shorter than flowers;

Sepals oblong, white or yellow; Petals are oblong, blunt at the top, with veins and long horns, and fruit petals have obvious midvein and reticular lateral veins; The beak is thin, the seeds are spherical, purple-brown, and there are beehives. It blooms in April and bears fruit in May. The tender leaves of green vegetables are used in vegetables and are one of the most common vegetables in China.

2. Suzhou green

Suzhou Green: A local variety in Suzhou City, Jiangsu Province. The plant type is upright, the petiole is slightly at right angles to the ground, the plant height is 32 cm and the spreading degree is 44 cm. The transverse diameter of the middle part is 8 cm, and the transverse diameter of the base part is 12 cm. The leaves are dark green, 15 ~ 17, oval or nearly round, 2 1 cm long and 0/8cm wide, plump, non-slippery, entire and without lobes at the base. The petiole is thick at the base, bent into a spoon inward, flat and green at the upper part, with prominent veins. Early maturity and high yield.

3. Suizhou bubble green

Suizhou Paopaoqing is a special product of Zengdu District, Suizhou City, Hubei Province, and a symbolic product of chinese national geography. Suizhou Paopaoqing is one of the most distinctive vegetable varieties in Suizhou, which is rich in nutritional value and is known as the "king of vegetables" in winter. Its leaves are dark green to dark green, the mesophyll is thick, the texture is soft, the cold resistance is strong, and the taste is better after being squeezed by frost and snow.

4, oil cabbage

Chinese cabbage is a Brassicaceae plant. Originated in Asia. Cultivated in northern and southern provinces of China, especially in the Yangtze River basin. Annual or biennial herbs, 25-70 cm tall, hairless and frosty; The roots are thick and hard, often spindle-shaped, with a short root neck at the top; The base is erect and branched. The basal leaves are obovate or broadly obovate, 20-30 cm long, solid, dark green and shiny, and the base gradually narrows to a wide stalk.

5. yellow cabbage

Scrophularia, also known as yellow cabbage, has a long history of cultivation in Xinyang and belongs to the characteristic vegetables in southern Henan. The leaves of Chinese cabbage are round and pitted, the outer leaves are green and flat, the heart leaves are egg-yellow, the leaves are rolled outwards, and the leaves are thick and tender. Less fiber, rich nutrition, rich in various trace elements necessary for human body. Long fresh-keeping time and storage and transportation resistance. Less pests and diseases, suitable for producing pollution-free vegetables and organic vegetables.

6. Spades and black vegetables

Walnut black vegetables, also known as black vegetables and black vegetables, are named after their dark green color and wrinkled leaves like walnuts. Walnut black vegetable is a seasonal vegetable, which is listed in autumn and winter every year. Walnut and black cabbage are nutritious, rich in chlorophyll and vitamins, and high in vitamin C and calcium.

It can clear away heat and promote diuresis, nourish stomach and detoxify, and has health care functions such as reducing blood fat and blood pressure. Walnut black vegetable is a seasonal vegetable, which is listed in autumn and winter every year. Once listed, it will not leave the family table of Baoying until next spring.

What kinds of vegetables are there? Figure 2 1, rape.

Rape has a high cellulose content, and many people don't like it because it seems to have chewy "silk", so eating it with other high-cellulose staple foods will cause insoluble fiber aggregation. Cellulose is the bane of constipation and the "magic weapon" for people who are trying to lose weight to reduce lipids and excess refined carbohydrates. But once the intake is excessive, the disadvantages will follow: firstly, it will hinder the absorption of nutrients.

2. Green-stemmed vegetables

Green vegetables are a kind of Shanghai cuisine, also called Xiaotang cuisine. The plant is erect, with a big head and a thick waist. The plant height is about 28 cm and the spreading degree is 28 cm× 30 cm. The leaves are smooth, complete, green and broadly oval. The petiole is green and white, wide and slightly concave at the base.

The petiole length ratio is 2: 3. Each plant weighs about 550 grams. Beautiful appearance and good commodity. Heat-resistant, cold-resistant and insect-resistant. Every 100g of fresh vegetables contains 93-95g of water, 2.3-3.2g of carbohydrates, 0/.4-2.5g of protein, 40 mg of vitamin C30, 0.6- 1.4g of cellulose and other vitamins and minerals. Can be fried, can be made into soup, can be pickled.

3. Shanghai is green

Shanghai Green, also known as Shanghai Green, Suzhou Green, Qingjiang Cabbage, Qingjiang Cabbage, Xiaotang Cabbage, Green Vegetable, Qingjiang Cabbage, Rape and Spoon Cabbage, is the most common Chinese cabbage variety in East China around Shanghai. Jiangsu and Zhejiang are also called green vegetables or small green vegetables.

Shanghai green is a kind of Chinese cabbage with fewer leaves and more stems. The stems are as white as a gourd ladle. So Shanghai green is also called gourd ladle white. Shanghai green is characterized by long and aboveboard, every leaf is green, and every leaf has completed the photosynthesis of chlorophyll during the growth period. It is distributed in subtropical and temperate zones and can be found everywhere in China.

4. Four Seasons Chinese Cabbage

Four season cabbage is a common edible vegetable in cruciferous leafy vegetables. Chinese cabbage is native to China, distributed in the north and south, and widely cultivated in China. Chinese cabbage is a cultivated mustard, and its stems and leaves are edible. It is an annual or biennial herb and is usually cultivated as an annual. According to the determination, Chinese cabbage is the most abundant vegetable in minerals and vitamins.

5. Chinese cabbage

Chinese flowering cabbage, also known as Chinese flowering cabbage, is a biennial herb of Brassica in Cruciferae. Suitable for sowing in warm areas in the south, it is one of the characteristic vegetables in the south of China. Sowing can be done all year round, and now it is introduced and cultivated all over the world.

Chinese cabbage has tender meat, sweet and sour taste and rich nutrition. The edible part per kilogram contains protein 13 ~ 16g, fat 1 ~ 3g, carbohydrate 22 ~ 42g, calcium 410 ~/350mg, phosphorus 270mg and iron13. Carotene 1 ~ 13.6 mg, riboflavin 0.3 ~ 1 mg, nicotinic acid 3 ~ 8 mg and vitamin C790 mg.

6. Qingjiang cuisine

Qingjiang cuisine is a kind of green leafy vegetable, alias Xiaotang cuisine, Shanghai green, Jiangmen cabbage, etc. Oval leaves, thick petioles, turquoise, waist-tied, beautiful and tidy, fine fibers, sweet taste and good taste. Qingjiang cuisine can be further divided into green stem Chinese cabbage and white stem Chinese cabbage according to the color of the stem.

Because Qingjiang cuisine is shaped like a spoon, some people call it spoon cuisine. Qingjiang cuisine looks like a spoon, with bright green color and short growth period. It only takes about a month from sowing to harvesting, and it can be seen in the market all year round. Qingjiang cuisine is also often used as a foil. Qingjiang cuisine can be made into minced meat and vegetable wonton, steamed buns and delicious vegetable rice besides simple dishes such as quick frying and blanching. Looks like rape.

7.spoon plate

Spoon (Shao) vegetables, also known as buckwheat medicine, safflower and grass seeds. Leguminosae, astragalus. Now it is distributed in Central Asia and West Asia, and it is mostly planted in rice fields as green manure. As early as the Ming and Qing Dynasties, China planted large areas in the middle and lower reaches of the Yangtze River, which were widely distributed in areas with 24 ~ 35 degrees north latitude.

8.spoon plate

The leaves are oval, the petiole is thick, and the turquoise looks like a spoon (hence the name "spoon dish"); Plant-shaped waist, beautiful and tidy; Fine fiber, sweet taste and good taste. Its heat resistance, cold resistance and transportation resistance are all good daily vegetables. China is also known as Qingjiang Cabbage, Green Stalk Cabbage, Qingjiang Cabbage and Shanghai Green.

9. Thick-skinned vegetables

Cabbage is a beet plant of Chenopodiaceae. Biennial herbs, the plant height varies with varieties, the dwarf species is 30-50 cm, and the tall species is 60-110 cm; The roots are thick and short and shallow. The leaves are broadly ovate, light green or dark green, smooth, plump and fleshy, and the petiole is long and wide.

The fruit is brown, the skin is rough and hard, and there are one or several seeds inside. Originated in Europe, it has been introduced and cultivated in the Yangtze River valley in China and its south area. Thick-skinned vegetables are warm-loving plants, and the suitable growth temperature is 15-25℃.

10, chickpea

Chickpea is a common name for green leafy vegetables and cruciferous Chinese cabbage seedlings, which is more common in Shanghai. Can be used for treating cough due to lung heat, constipation, erysipelas, and lacquer sore. Children with calcium deficiency, soft bones and baldness can cook cabbage with salt or sugar and let them drink it. Regular consumption is quite beneficial. Chinese cabbage contains vitamin B 1, vitamin B6, pantothenic acid and so on, which can relieve mental stress.

1 1, yellow cabbage

Huangxin Chinese cabbage is a special Chinese cabbage variety for making kimchi. Its outer leaves are dark green, and its inner leaves are bright yellow. It tastes delicious and has high nutritional value. The outer leaves are dark green, the inner leaves are light yellow, the petiole is thin, and the taste is fragrant and delicious. The weight of a single ball is 1.2 kg, the height of the ball is 20 cm, and the diameter of the ball is 13- 15 cm. The characteristics of close planting cultivation are better.

12, milk cabbage

Milk cabbage is a biennial herb of Cruciferae, which is native to southern China and cultivated in Guangdong. Milk Chinese cabbage is a kind of non-heading Chinese cabbage (common Chinese cabbage, Chinese cabbage, green vegetable and rape), with short and fat plant type and wide petiole.

Shallow-rooted crops, with developed fibrous roots and strong regeneration, are suitable for seedling raising and transplanting. The plant type is short, the plant height is about 20 ~ 22 cm and the spreading degree is about 25 ~ 27 cm. The vegetative growth period of the stem is short, and it will also elongate when exposed to high temperature or excessive close planting. The basal leaves are rosette-shaped, and the leaves are nearly round; Green or dark green, shiny, wrinkled, entire, thick and short petiole, spoon-shaped, milky white. Sweet and slightly cold, it has the functions of clearing away heat and toxic materials and dredging the stomach.

13, Beijing No.3 cabbage

Beijing New 3 Chinese Cabbage is a mid-late hybrid with a growth period of 80 days. Its plant shape is semi-erect, with strong growth potential, plant height of 50 cm, spreading degree of 75 cm, dark outer leaves, slightly wrinkled leaves, green petiole, piled bulbs, height of 33 cm, width of 19.3 cm, and spherical index of 1.7.

What kinds of vegetables are there? Fig. 3 Vegetables are divided into roots, stems, leaves, flowers and fruits. The most common vegetables in the list are Chinese cabbage, spinach, celery and amaranth. Like radish, carrot, Chinese cabbage, kohlrabi and root beet, they all belong to fleshy root vegetables; Potato, lotus root, ginger, arrowhead and taro are all stem vegetables.

Green vegetables can be divided into eggplant, melon, onion and garlic, and eggplant includes eggplant, tomato and pepper. Cucumber includes cucumber, towel gourd, wax gourd, bitter gourd, pumpkin, gourd and so on. Onion and garlic include scallion, garlic, onion, leek and so on. These vegetables are also divided into Liliaceae plants, most of which belong to perennial plants.

Common green leafy vegetables include lettuce, chrysanthemum, sunflower and rape. Most green vegetables belong to Cruciferae, which is one of the essential energy sources in life, and the tender leaves of green vegetables are the best place to taste. When planting vegetables, water and fertilize them in time so as to harvest high-yield and high-quality vegetables in the later stage.

Most vegetables are grown in the open air, so they are easily infected with pests and diseases during the growth process. At this time, it is necessary to take preventive measures in advance. Usually, pests found on vegetables can be treated by spraying crystal trichlorfon and zhongkemeiling. Knowing the weeds in the soil regularly when planting vegetables can also prevent diseases.