complete vegetable names
complete vegetable names. Vegetables are essential foods in our daily diet, which can provide various vitamins and nutrients needed by the human body. At the same time, the moisture and dietary fiber in vegetables can help the human body excrete toxins. There are many kinds of vegetables on the market. Let's take a look at the complete vegetable names. Vegetable name 1
Chinese cabbage, spinach, rape, cabbage, amaranth, leek, wormwood, coriander, mustard, kale, fennel, garlic sprout, lettuce, water spinach, pea tip, lettuce, cauliflower, broccoli, oil wheat, cabbage and shallot.
Radish, potato, lotus root, sweet potato, yam, taro, Zizania latifolia, arrowhead, onion, ginger, garlic, young garlic, chives, green onions and chives.
white gourd, pumpkin, zucchini, loofah, cucumber, eggplant, tomato, bitter gourd, pepper, corn and small melon.
edamame, pea, broad bean, lentil, green bean.
Lentinus edodes, Pleurotus ostreatus, Flammulina velutipes, Auricularia, Tremella, Pleurotus eryngii and Tricholoma.
Extended information
The nutrients of vegetables mainly include minerals, vitamins, fibers, etc. 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 are also important nutritional quality indicators. Generally, vegetables with high water content and less dietary fiber have better freshness and higher edible value.
But from the point of health care, dietary fiber is also an essential nutrient. Nutrients of vegetables should not be underestimated. According to statistics of FAO in 199, 9% of vitamin C and .6% of vitamin A are 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, etc. Many vegetables also contain unique trace elements, such as lycopene in tomatoes, prostaglandin in onions, etc. Vegetable name 2
1. Species of fresh vegetables
Wild species: mainly wild mushrooms, bracken, Osmunda japonica, water celery, etc.
cultivation (cultivation) categories: including root vegetables, stem vegetables, leafy vegetables, cauliflower vegetables, fruits and vegetables, odontopathy, young seeds, edible fungi, etc.
marine (aquatic) species: mainly kelp, laver, lotus root, water chestnut, etc.
second, the types of vegetable products
clean vegetables and fresh-cut vegetables: fresh vegetables that are only lightly processed and packaged and can be eaten or used in catering industry;
quick-frozen: refers to fresh vegetables that have been cut and quickly frozen;
dehydrated dried products: refers to dehydrated dried vegetable products;
Pickled pickles: refers to vegetable products made by dipping, pickling and soaking;
canned products: processed vegetable products packaged in canned containers;
vegetable juice drinks: vegetable juice is the juice obtained by squeezing fresh or frozen vegetables. After further processing (such as blending, sterilization and packaging), it can become a vegetable juice product or a vegetable juice beverage.
III. A complete list of vegetable varieties
Root vegetables: radish (carrot, water carrot), root mustard, kohlrabi (mustard knot), turnip (turnip, wormwood), turnip cabbage (turnip knot) and horseradish, American parsnip, root celery, burdock, etc.
Stems: green onion, shallot, garlic, onion, ginger, ginger, lotus root, lettuce, yam, water bamboo, potato, sweet potato, Buluke, asparagus (asparagus), cabbage, lily and lotus root.
leafy Chinese cabbage, Chinese cabbage, Brussels sprouts, kale, purple cabbage, cabbage, lettuce, spinach, leek, celery, chicory, oil wheat, okra, water spinach, chrysanthemum morifolium, amaranth, Chinese toon, baby cabbage, Chinese kale, shepherd's purse, parsley, etc.
cauliflower includes cabbage flower, cauliflower, day lily, broccoli, laver vine, artichoke, kale, etc.
sprouts include pea sprouts, Toona sinensis sprouts, radish sprouts, buckwheat sprouts, peanut bud, ginger sprouts, soybean sprouts, mung bean sprouts and bean sprouts.
Fruit and vegetable peppers (pepper, green pepper, sharp pepper, sweet pepper, morning pepper and line pepper), pumpkin, golden pumpkin, black-skinned wax gourd, bitter gourd, cucumber, loofah, watermelon, gourd, zucchini, tomato, eggplant, kidney bean and cowpea.
Mushrooms, auricularia auricula, Volvariella volvacea, Pleurotus ostreatus, Pleurotus ostreatus, Flammulina velutipes, Pleurotus eryngii, Agrocybe aegerita, Tremella, Hericium erinaceus, Boletus, Russula, Dictyophora dictyopteris, Tricholoma matsutake, Ganoderma lucidum and Cordyceps sinensis. Vegetable vegetable name 3
Ten most common leafy vegetable varieties
1. Lettuce
Lettuce is a common name for leafy lettuce, which originated in the Mediterranean coast of Europe and has a long history of cultivation in China. It is one of the common vegetables on the table of ordinary people, whether fried or raw, and it is crisp, tender, refreshing and slightly sweet.
2. Chinese cabbage
Chinese cabbage is an annual herb of Brassica, a Cruciferae, which is widely cultivated in all parts of China. However, this vegetable which blooms in May and bears fruit in June does not contain rich nutrients and has certain medicinal value, and vegetables can be fried, eaten raw, salted and pickled in sauce.
3. Youmaicai
This vegetable variety introduced from abroad is widely cultivated in most areas of China. This kind of vegetable is fresh and tender in taste, rich in nutrients, and rich in trace elements, minerals and vitamins. It can be eaten raw and cooked, which not only has the effects of clearing away the liver, promoting gallbladder function, calming the nerves and reducing blood fat, but also has the reputation of "phoenix tail".
4. Spinach
Spinach is a kind of panicum miliaceum belonging to Chenopodiaceae, which originated in Iran and has been widely repackaged in China, and its leaves are bright green. It is also one of the top ten most common blood-enriching vegetables in China at present. Because this dark green vegetable suitable for low sugar, cold salad and frying contains many nutrients, it also has the reputation of "nutrition model student".
5. Chinese cabbage
Chinese cabbage, as a close relative of Chinese cabbage, is widely cultivated in China. It is a dish with the richest vitamins and minerals in all vegetables. It is not only nutritious for consumers, but also delicious, soft and waxy, with a certain sweetness, which can be used almost in any cooking method.
6. Celery
Celery is one of the vegetables commonly eaten by Chinese people, which has been planted on a large scale in China and has a long planting history. Because it is rich in protein, vitamins and various minerals, this vegetable has the functions of calming the liver and clearing away heat, detoxifying the lungs, invigorating the stomach and benefiting blood.
7. Rapeseed
Rapeseed is an oil crop, an important vegetable and animal feed with high ornamental value, and this herb crop, which originated in Europe and is widely planted in China at present, has a high content of vitamin C inside. Eating this crop often has the effects of reducing blood fat, detoxifying and reducing swelling.
8. Cabbage
Cabbage, also known as cabbage, is a biennial herb of Brassica in Cruciferae. It is cultivated in most parts of China, and it is one of the important vegetables in China and one of the top ten slimming vegetables. Because it is rich in high-quality protein, cellulose, minerals, vitamins and other nutrients, it has the effect of supplementing nutrition and strengthening the body.
9. Chrysanthemum morifolium
Chrysanthemum morifolium is a biennial herb of Chrysanthemum morifolium, which has another name, such as Artemisia stalk, Chrysanthemum morifolium, and Herba Erigerontis. It was once regarded as a palace delicacy in ancient times by virtue of its sweet fragrance, clearing away qi, regulating stomach, invigorating spleen, lowering blood pressure and nourishing brain, and now it is also one of the common vegetables at people's dinner tables.
1. Chinese flowering cabbage
Chinese flowering cabbage is one of the special vegetables produced in warm areas in southern China, and it can be sown as a biennial herb of Brassica in Cruciferae all year round. Although the consumption of this vegetable is relatively small in the north, it has a relatively large demand in the south, whether it is boiled, stir-fried or cold-cooked.