Which part of the vegetable is the best?

Vegetables can be divided into leaves, roots, stems, flowers and so on. You can specifically talk about commonly used vegetables, such as leaves, roots, flowers, stems and so on.

Vegetables have different nutritional components and contents in different parts of the same vegetable because of different edible parts, different colors and different growth periods. Vegetables can be divided into three categories: stems and leaves, tubers and fruits, as well as flowers and melons.

Stem and leaf vegetables include rape, leek, Chinese cabbage, spinach and so on. They are generally rich in vitamin C and carotene. Spinach contains iron, but it also contains a lot of oxalic acid, which will hinder the absorption of calcium and iron in food. Therefore, before cooking spinach, you should blanch it in boiling water to remove some oxalic acid, and it is best not to eat too much spinach at a time to avoid diarrhea.

Root vegetables include radish, carrot, taro, potato and sweet potato. Radish contains a lot of vitamin C, carrot contains a lot of carotene, sweet potato contains both vitamin C and carotene, potatoes and taro contain more starch, higher calories and less other nutrients. Root vegetables have the same feature that they are rich in crude fiber. If radish and carrot are cut into thin slices or thin strips and left for 1 ~ 2 days, their crude fiber can be increased by about 3 times. Therefore, radish food should be eaten now, and it is not suitable for storage after cutting.

Fruits and vegetables include tomatoes, beans, sweet peppers, cucumbers, loofah, pumpkins and eggplant. Except beans, pumpkins, loofah and eggplant, these vegetables should be eaten raw to avoid the destruction of vitamins during cooking. Tomatoes contain more lycopene and vitamin C, and beans include lentils, peas and edamame. The content of protein is higher, with more amino acids than grains, and other vegetables such as calcium, phosphorus, iron and vitamin B 1 are also higher than other vegetables. Pumpkin contains a lot of carotene. Pepper is rich in carotene and vitamin C.

The nutritional components of different parts of the same vegetable are also different. For example, the nutrients in the green part of green onions are much higher than those in the white part. The contents of vitamin A, vitamin B 1 and vitamin C in green onions are less than half of those in green onions. The dark green leaves of the same celery plant contain more vitamin A and vitamin C than the light green stems and culms. There is also Chinese cabbage. Leaves are more nutritious than stems.

Vegetables can be divided into four colors: green, purple, yellow and nearly white. After analyzing the nutritional components of various vegetables, scientists found that dark vegetables have high nutritional components, while light vegetables have low nutritional components. Their order is green (dark green has the highest chlorophyll content), reddish purple, yellow and white. Green vegetables include mustard, rape, green vegetables, amaranth, spinach, celery and so on. Red and purple vegetables are purple cabbage imported from Europe. In China, there are red cabbage moss, purple lentils and eggplant. Yellow vegetables include tomatoes, carrots, sweet potatoes and cabbage. Colorless vegetables include white gourd, white gourd, bamboo shoots, water bamboo, cauliflower and so on.

The best way to eat green vegetables is dark green vegetables with plenty of sunshine. Scientists have found that the nutritional value and health care efficacy of the same green vegetables often vary with the degree of sunshine. Vitamins and interferon inducers in green vegetables have the weakness of "fear of heat", and high-temperature cooking will destroy them, so it is best to eat fresh vegetables, and it is best to eat them raw. Because the human body needs "all-round" nutrition, it is impossible to meet this requirement simply by eating any kind of vegetables, so only by reasonable and ingenious collocation and adhering to multiple varieties and colors can we ensure a balanced nutrition.