Pictures of all kinds of vegetables

Vegetables are indispensable food in our daily life, and many friends like to eat vegetables. The nutritional value of vegetables is very high. Here are some pictures of vegetables.

Pictures of various vegetables 1 1, Chinese cabbage. Chinese cabbage can be eaten with tender leaves, rosette leaves or flower stems, and can be fried, made into soup and pickled. Together with Chinese cabbage, it has become an indispensable and beautiful vegetable on the dining table of China residents.

2. tomatoes The scientific name tomato not only contains rich and varied nutrition, but also has a beautiful and charming appearance; Not only the food is delicious, but also the fruit is beautiful. It has many functions and is called the magic fruit in dishes.

3. Cucumber. Cucumber skin is nutritious and should be eaten raw. However, in order to prevent pesticide residues from harming human body, cucumbers should be soaked in salt water 15-20 minutes before being eaten raw. When soaking cucumbers in salt water, don't pinch your head and remove the roots. Keep the cucumber intact and avoid the loss of nutrients in the cut surface during soaking.

4. Chili. Pepper is a very irritating food, and it is the favorite of many people, especially Sichuanese, who are famous for their spicy taste. Pepper can not only stimulate our appetite, but also have a good effect on treating indigestion.

5. potatoes Potatoes can be used as vegetables to make delicacies, and also as staple food. Eating 0.25 kg of fresh potatoes per person every day can generate more than 100 calories, and after eating, it has a good feeling of fullness, so potatoes are very hungry, and they have no unusual taste, so they can be used as staple food.

Pictures of various vegetables 2 1, Luffa

Luffa is an annual climbing vine of Cucurbitaceae. Stems and branches rough, ribbed and puberulent. The fruit is cylindrical, straight or slightly curved, with smooth surface, usually dark longitudinal stripes, fleshy when immature, dry when mature, and reticular fibers inside. Seeds are numerous, black, oval, smooth, with narrow wings. Flowering and fruiting period: summer and autumn.

2. Pumpkin

Pumpkin is an annual creeping herb belonging to Cucurbitaceae. Its stems are often rooted in nodes, petioles are stout, leaves are broadly oval or oval, texture is slightly soft, veins are raised, tendrils are slightly stout, monoecious, and fruit stalks are stout, with edges and grooves. Depending on the species, there are often several longitudinal grooves or no longitudinal grooves outside. Many seeds, ovoid or oblong.

Step 3: wax gourd

Wax gourd, an annual creeping or trellis herb of the genus Wax gourd in Cucurbitaceae, has yellow-brown bristles and villous stems, ribbed petioles, coarse bristles and villous petioles, monoecious flowers, long cylindrical or nearly spherical fruits, stiff hairs and hoarfrost, and oval seeds. Wax gourd is mainly distributed in other tropical and subtropical regions of Asia, and cultivated all over China. There are wild people in southern Yunnan (Xishuangbanna) in China, and their fruits are far smaller. It is also distributed in eastern Australia and Madagascar.

4. Bitter gourd

Bitter gourd, a plant of Momordica in Cucurbitaceae, is an annual climbing herb with many branches; Stems and branches are pilose. Tendrils are slender and undivided. Petiole slender; Leaf blade membranous, green at the top, light green at the back, palmately veined. Monoecious. Male pedicels slender, puberulent; Calyx lobes ovate-lanceolate, white pilose; Corolla yellow, lobes pilose; Stamens free. Female flowers solitary, pedicels puberulent. The fruit is spindle-shaped or cylindrical, wrinkled at maturity and orange-yellow. The seeds are rectangular with carvings on both sides. The flowering and fruiting period can be-10 month.

5. Cucumber

Cucumber, an annual creeping or climbing herb of Cucurbitaceae. Stems and branches are elongated, wrinkled, and white and rough. Tendrils are very thin. Petiole slightly rough, with rough hair; Leaf blade broadly ovate-cordate, membranous, lobes triangular, dentate. Monoecious. Male flowers: constant flowers clustered in leaf axils; Pedicel slender; Corolla yellow and white. Female flowers: solitary or sparsely clustered; Pedicel stout, pilose; The ovary is rough. The fruit is oblong or cylindrical, yellow-green at maturity and rough on the surface. Seeds are small, narrowly ovate, white, borderless, and both ends are nearly acute. Summer flower and fruit period.

Pictures of various vegetables 3 I. Vegetables

Leaf vegetables such as water spinach, chrysanthemum morifolium, lettuce, oil wheat and Chinese cabbage are generally rich in vitamins and folic acid. Because these two nutrients are fragile, boiling vegetables is healthier than frying them. If vegetables are fresh enough and pollution-free, cold food or vegetable salad is the best way to maintain nutrition. It is not appropriate to dry the washed and cut vegetables until noon or even at night in the early morning. Because the cut vegetables are in full contact with the air, not only folic acid, but also other vitamins are easily lost due to oxidation.

Second, tomatoes

How to eat tomatoes depends on what kind of efficacy people need. If you want to supplement vitamin C, then you must choose raw food. Tomatoes are rich in vitamin C. Eating more can really whiten and rejuvenate the skin. If you want to supplement lycopene, an element that can resist aging and eliminate free radicals in the body, you should choose cooked food, because lycopene is also a fat-soluble vitamin.

Third, eggplant.

Eggplant is a good vegetable, rich in vitamin P, which has a very good softening and health care effect on blood vessels. However, many people also know that eggplant is very oily during cooking. Although it tastes good, it is not good for your health after all. Therefore, it is suggested that you can eat steamed eggplant, or steam eggplant before cooking, which can reduce the intake of oil.

Fourth, cauliflower

Cauliflower is a good anti-cancer health care product. Contains vitamins, cellulose carotene and trace element selenium, which is beneficial to cancer prevention. Broccoli contains more vitamin C, and protein and carotene can improve cellular immune function. When cooking, stir-frying time should not be too long, and it is not resistant to high temperature for a long time. It is generally not recommended to stir-fry cauliflower and cucumber together. Cucumber contains vitamin C decomposing enzyme, which is easy to destroy vitamin C in cauliflower.

Five, carrots

Carrots contain unique carotene, which can improve eyesight and protect eyes. Recommended for the elderly, office workers and students who use more eyes. However, it should be noted that carrots are fat-soluble vitamins, that is, they must be cooked in oil before carotene can be absorbed by the human body. Therefore, carrots are recommended to be fried.

Six, garlic

Garlic is a good anti-cancer vegetable with high potassium and phosphorus content, and its bactericidal effect is obvious to all. Garlic also contains a unique allicin, but when eating, garlic should be sliced and left in the air for about 10 minutes before allicin can volatilize. But people with poor eyes and gastrointestinal function should eat less.

Pictures of various vegetables 4 What are the common types of vegetables?

1, fungi

Auricularia, Tremella, Tremella, Pleurotus ostreatus, Volvariella volvacea, Tricholoma, Hericium erinaceus, Flammulina velutipes, Lentinus edodes, Coprinus comatus, Dictyophora dictyopteris, Pleurotus eryngii, Undaria pinnatifida, etc.

2. Buds and seedlings

Pea seedlings, Toona sinensis seedlings, radish seedlings, buckwheat seedlings, peanut bud, Jiang Miao, soybean sprouts, mung bean sprouts, bean sprouts, cauliflower, day lily, broccoli, laver vine, artichoke and kale.

3. Fruits and vegetables

Pepper (pepper, green pepper, pointed pepper, sweet pepper, morning pepper and snail pepper), pumpkin, golden pumpkin, wax gourd, bitter gourd, milk melon, cucumber, loofah, bergamot, pumpkin, cucumber, zucchini, tomato, eggplant, kidney bean and cowpea.

4, leafy vegetables

Chinese cabbage, non-heading Chinese cabbage, Chinese cabbage, Brussels sprouts, kale, Chinese cabbage, Chinese cabbage, green vegetables, small green vegetables, cabbage, purple cabbage, lettuce, spinach, leek, leek, Chinese cabbage, lettuce, cabbage, amaranth, onion, turnip (coriander, coriander.

5. Onions and garlic

Leek stalactites, Commelina communis, lazy Chinese cabbage, leek, scallion, onion, garlic, garlic sprout, leek, onion, chive, chive, chive, onion, onion, onion, onion, onion, onion, onion, onion.