Picture of vegetable varieties

Vegetables are a kind of food that we often eat. There are many kinds of vegetables, which can be summarized as leafy vegetables, root vegetables, melons and fruits. What pictures of vegetables are there to share with you?

Photo of vegetable species 1 root vegetables: vegetables with hypertrophy roots as product organs are divided into fleshy roots-with hypertrophy of seed radicle as the main root of products, such as radish; Tuberous roots-products made of enlarged lateral roots or roots with vegetative buds, such as potatoes;

Stems and vegetables: vegetables with hypertrophy stems as product organs are divided into fleshy stems-products with hypertrophy aboveground stems, such as lettuce; Tender stems-products made from germinated tender buds, such as bamboo shoots; Tubers-products made of fat tubers, such as potatoes; Rhizomes-products made from fat rhizomes, such as lotus roots; Bulbs-products based on underground bulbs, such as arrows; Bulb-a bulb formed by expanding the base of leaf sheath, such as onion;

Leafy vegetables: Vegetables with fresh leaves and petioles are divided into common leafy vegetables-Chinese cabbage, leafy vegetables-Chinese cabbage, spicy leafy vegetables-green onions and so on.

Cauliflower: products made of flower organs or tender flower branches, such as day lily, artichoke, cauliflower, purple flower head, kale, etc.

Fruits and vegetables: take fruits and seeds as products, which can be divided into three categories: pepper-pumpkin, berry-tomato, pod-kidney bean and miscellaneous fruit-sweet corn.

Edible fungi: refers to edible fungi with huge fruiting bodies. There are more than 350 kinds of edible fungi in China, most of which belong to basidiomycetes, such as mushrooms.

Greenhouse vegetables: refers to vegetables planted with plastic film in the greenhouse, which can artificially control the season of vegetables, such as fungus, spinach, celery, lettuce and so on.

Organic vegetables: refers to vegetable products that are strictly in accordance with organic production laws and regulations, prohibit the use of any chemical substances, follow natural laws and ecological principles, and have been certified by organic food certification bodies;

Common vegetable names: Chinese cabbage, spinach, lettuce, cabbage, potato, lotus root, white radish, carrot, cucumber, wax gourd, loofah, string beans, coriander, leek, water spinach, mushrooms, mushrooms, Pleurotus ostreatus, Flammulina velutipes and so on.

Photo 2 1. Leafy vegetables: Rabdosia rubescens (wild lotus seeds), Hongfeng, Huanggong (sunflower), Susan, Gracilaria lemaneiformis, Qingjiang, bracken (over cat), mustard, spinach, coriander, chrysanthemum, amaranth and lettuce (lettuce).

2. Bean sprouts: alfalfa sprouts and bean sprouts;

3. Onion and garlic: onion, garlic, red onion, leek, garlic, ginger, onion, garlic sprout and garlic moss;

4. Melons: Cucumber (Cucumber), Celosia cristata, Luffa, Wax Melon, Bitter Melon, Pumpkin, Snake Melon, Sunflower Melon, Chayote, Corn and Okra;

5. Solanum fruits: tomato, pepper, eggplant, melon eggplant and sweet pepper;

6. Root vegetables: sugarcane bamboo shoots, half-day bamboo shoots, corn bamboo shoots, bamboo shoots, asparagus, water bamboo, radish, carrot, burdock, bamboo shoots, winter bamboo shoots and lettuce;

7. Broccoli: broccoli, broccoli;

8. Pods: peas, kidney beans, green beans, soybeans, edamame, cowpea and bean king;

9. Edible fungi: Hongxi Mushroom (Tricholoma matsutake), White Mushroom, Volvariella volvacea, Xiuzhen Mushroom, Lentinus edodes, Hericium erinaceus, Auricularia, Flammulina velutipes, Pleurotus eryngii, Tricholoma, Tremella, Agrocybe aegerita;

10, lettuce: Zizania latifolia and Euryale ferox;

1 1, marine vegetables: laver, kelp and watercress.

Photo 3 of vegetable varieties1,root vegetables

Classification: The so-called root vegetable means that the edible part of the plant is the rhizome.

Main representatives: The main root vegetables are radish, sweet potato, turnip, mustard, beetroot, divaricate Saposhnikovia root, kohlrabi, asparagus, water bamboo, Chinese kale, sweet potato and lettuce.

2. Stems and vegetables

Classification: Stems refer to plant varieties that can be eaten directly from the stems, and most of them become raw materials for home cooking. Stir-frying is the best cooking method.

Main representatives: the main stem vegetables are lotus root, undamaged, Chinese kale, Jerusalem artichoke, potato, water chestnut, radish, Chinese cabbage, chicory, celery, okra, olive, cowhide, tender bamboo shoots and so on.

3, leafy vegetables

Classification and introduction: refers to vegetables that can directly eat tender leaves of plants, mainly fried and boiled, and mainly supplemented with vitamin C.

Main representatives: the main leafy vegetables are auricularia auricula, cowhide, ginseng, chicory, red oil cabbage, mustard, heart-saving cabbage, cold dish, lettuce, chrysanthemum, mountain lettuce, kale, amaranth, leek, oil color, water spinach, bitter chrysanthemum, Wuta cabbage and so on.

4. Broccoli

Brief introduction: cauliflower refers to the flower with plants as the main edible parts. However, there are few varieties of this kind of vegetables, but their edible value is high, and the edible rate can account for more than 90%.

Main representatives: cauliflower mainly includes edible chrysanthemum, cauliflower, broccoli, day lily, rape flower, artichoke, Sophora japonica and so on.

5. Fruits and vegetables

Classification: Fruits and vegetables refer to the varieties that take the fruit types of plants as their edible parts, mainly including beans, melons and fruits.

Main representatives: fruits and vegetables include pumpkin, pumpkin, horn pepper, cowpea, eggplant, bitter gourd, cucumber, gourd, bergamot, white melon, pugua, zucchini, pointed melon, okra, hanging melon and crisp melon.

Cucumber, towel gourd, moon melon, star anise pumpkin, egg fruit, lentils, beans, kidney beans, green beans, broad beans, water bamboo, fungus, zucchini, purple cabbage, asparagus, celery, Viburnum, bean powder, purple lentils, peas, kidney beans, tomatoes and so on.

Fig. 4 Vegetable species I. Fresh vegetable species

Wild species: mainly wild mushrooms, bracken, Osmunda japonica, water celery and so on.

Cultivation (cultivation) categories: including root vegetables, stem vegetables, leafy vegetables, cauliflower, fruits and vegetables, toothed vegetables, seedlings, edible fungi and so on.

Marine (aquatic) species: mainly kelp, laver, lotus root, water chestnut and so on.

Second, the types of vegetable products

Clean vegetables and fresh-cut vegetables: fresh vegetables that can be eaten immediately or used in catering industry after light processing and fresh-keeping packaging;

Quick-freezing: refers to fresh vegetables cut and quick-frozen;

Dehydrated and dried products: refers to dehydrated and dried vegetable products;

Pickled pickles: refers to vegetable products made by sauce, pickling and soaking;

Canned products: processed vegetable products packed in canned containers;

Vegetable juice beverage: Vegetable juice is the juice of 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.

Three, vegetable variety name daquan

Root vegetables: radish (carrot, carrot, water carrot), root mustard, kohlrabi (mustard knot), turnip (turnip, wormwood), turnip cabbage (foreign knot) and horseradish, American Saposhnikovia divaricata, root celery, burdock, chrysanthemum burdock, brahman ginseng and root leek (laver).

Stems: green onion, shallot, garlic, onion, ginger, ginger, lotus root, lettuce, yam, water bamboo, potato, sweet potato, Brooke, asparagus, Chinese cabbage, lily and lotus root.

Leaf cabbage, Chinese cabbage, Brussels sprouts, kale, purple cabbage, cabbage, lettuce, spinach, leek, celery, chicory, oil wheat, okra, spinach, chrysanthemum and amaranth.

Toona sinensis, baby cabbage, Chinese kale, shepherd's purse, coriander, fennel, purslane, auricularia leaf, mustard, coriander (large leaf coriander, small leaf coriander), potherb mustard, rape, perilla and black sesame.

Cauliflower includes cauliflower, broccoli, cauliflower, day lily, broccoli, laver vine, artichoke, kale, etc.

Bean sprouts include pea sprouts, Toona sinensis sprouts, radish sprouts, buckwheat sprouts, peanut bud, ginger sprouts, soybean sprouts, mung bean sprouts and soybean sprouts.

Fruit and vegetable peppers (pickled peppers, green peppers, sharp peppers, sweet peppers, early peppers and line peppers), pumpkins, golden pumpkins, black-skinned white gourd, bitter gourd, cucumber, loofah, white gourd, gourd, bergamot, zucchini, tomato, eggplant, kidney beans, cowpeas and so on.

Edible fungi: Lentinus edodes, Auricularia, Volvariella volvacea, Pleurotus ostreatus, Flammulina velutipes, Pleurotus eryngii, Agrocybe aegerita, Tremella, Hericium erinaceus, Boletus, Russula, Dictyophora, Tricholoma matsutake, Ganoderma lucidum and Cordyceps sinensis.