(1) Vegetables contain many vitamins that are extremely important to human body, such as provitamin A (carotene) and vitamins C, B 1, B2, etc. Vegetables containing more carotene are: carrots, leeks, spinach, boiled vegetables, Chinese cabbage, cabbage, amaranth, spinach, mustard and so on. Vegetables containing more vitamin B 1 are: day lily, grass head, Toona sinensis, coriander, lotus root, potato and so on. Vegetables containing more vitamin B2 are spinach, mustard, Chinese cabbage, asparagus, water spinach, grass head, day lily and so on. Vitamin C is ubiquitous in vegetables, especially peppers, tomatoes, vegetables, grass heads and cabbage.

(2) Vegetables are the source of human minerals. The main minerals contained in vegetables are calcium, iron and phosphorus. Such as spinach, celery, Chinese cabbage, cabbage, carrots, etc. Rich in iron salts; Onion, towel gourd and eggplant contain more phosphorus; Green leafy vegetables are rich in calcium; Kelp and seaweed are also rich in iodine.

(3) Neutralize gastric acid. In people's stomachs, eating meat, rice and wheat often leads to an acidic reaction after food digestion, and vegetables or fruits are needed to neutralize it. Generally, vegetables and fruits are alkaline foods, and generally high-protein foods are acidic foods. Eating more vegetables is conducive to maintaining the acid-base balance in the body.

(4) Other functions: Vegetables are rich in cellulose, which is beneficial to promoting gastrointestinal peristalsis, promoting digestion and preventing constipation. Vegetables also contain various aromatic oils and organic acids, such as ginger, garlic, onion, onion, pepper, eggplant, coriander, etc., all of which contain various volatile aromatic substances, adding many special flavors to vegetables.

Hope to be adopted, thank you.