What are the white vegetables?

There are many kinds of vegetables in our daily life. When we go shopping, we will know that there are different colors of vegetables on the booth. It is often said that you can make up what you eat, and so can vegetables. The nutritional value of vegetables with different colors is actually completely different. Today we will talk about the nutritional value of white vegetables.

What are the white vegetables? Vegetables of different colors have different nutritional values.

First, the nutritional value of vegetables with different colors

1, white vegetables

Common white vegetables are lotus root, white radish, bamboo shoots, water bamboo, cauliflower, wax gourd, onion, garlic and so on. Eating white vegetables can relieve mood, regulate blood pressure and strengthen myocardium, especially white radish. Since ancient times, there has been a folk saying that "radishes go to the streets and pharmacies stop". Besides stimulating appetite, helping digestion, resolving phlegm and promoting fluid production, white radish can also play an antiviral and anticancer role. It is also worth mentioning that cauliflower is rich in a compound called indole chlorine, which can effectively reduce the concentration of active estrogen, prevent breast cancer and improve resistance.

2. Green vegetables

Common green vegetables are celery, spinach, shepherd's purse, peas, cucumbers, beans, chrysanthemums, oil wheat vegetables, green radishes, Chinese cabbage, Toona sinensis and broccoli. These vegetables have a certain sedative effect on patients with hypertension and insomnia, and are beneficial to the liver. Celery, for example, has twice the content of protein, 20 times the content of calcium and iron, and is rich in cellulose, which can promote blood circulation. Therefore, it has the functions of reducing blood viscosity, lowering blood pressure, protecting blood vessels and enhancing immunity. Vegetables also contain tartar xanthic acid, which can prevent sugar from being converted into fat, so obese people should eat more vegetables.

3. Red root vegetables

Common red vegetables are * *, red pepper, russula, sweet potato, carrot and so on. Red pigments such as * * contained in red vegetables can effectively stimulate the nervous system, increase people's appetite, and enhance the vitality of human resistance cells, thus improving immunity and providing protection for patients' resistance.

4. Black vegetables

Black vegetables include black eggplant, kelp, black mushrooms, black fungus and so on. It can stimulate human endocrine and hematopoietic system, promote saliva secretion, benefit the stomach and help digestion. Auricularia auricula has the special function of helping to digest fiber and other substances, and can also make hair black and teeth not fall off. It also contains an anti-tumor active substance, which can prevent and treat esophageal cancer, intestinal cancer and bone cancer.

White vegetables

5. Yellow vegetables

Yellow vegetables give people a fresh and crisp visual feeling, including leek, pumpkin, day lily, cabbage, sweet potato, soybean sprouts and so on. Yellow vegetables are rich in vitamin E, which can reduce skin spots and delay aging. In addition, the β * * element rich in yellow vegetables can regulate the division and regeneration of epithelial cells. Red vegetables: In addition to various vitamins, red vegetables also contain a special anti-cold factor, which can enhance the body's resistance to colds and is of great benefit to the heart and small intestine. Green vegetables: Green vegetables are rich in vitamin C, B 1, B2, β * * (provitamin A) and various trace elements.

Second, the practice of boiling radish and vegetables

1, peeled radish, cut into pieces, washed vegetables, cut into pieces.

2. Put a proper amount of water in the pot. I use rice washing water. After flattening, put a small piece of ginger in it. Because there are children under one year old at home, and children like radish soup very much, they cook it in water without lard. Sometimes a little lard is put in the soup. The picture doesn't look clear because rice washing water is added. It is said that the countryside likes to use rice soup to cook this dish. Now they all use rice cookers. If there is no rice soup, they will use rice washing water.

3. After the water is boiled, add diced radish and green cabbage.

4. Cook the radish and the head of green vegetables until soft and hard, and add the leaves of green vegetables.

Cook it a little, add salt according to your own taste, and season it with monosodium glutamate. Because the child wants soup, I didn't put anything in it. It's the original flavor of the ingredients.

White vegetables

It turns out that vegetables still have such amazing things. Color represents nutritional value. So what kind of colorful vegetables do you like best? Some people like white vegetables, while others like red vegetables. People are different, so there will be some differences in taste choice. Vegetables of any color have high nutritional value.