A complete collection of vegetables.

A complete picture of all kinds of vegetables

Complete pictures of all kinds of vegetables. Vegetables have high nutritional value. 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. The picture below shows all kinds of vegetables.

A complete picture of all kinds of vegetables 1 1, roots and stems. Include radish, potato, lotus root, sweet potato, yam, taro, water bamboo, kohlrabi, arrowhead, onion, ginger, garlic, garlic moss, leek flower, onion and leek.

2. Melons and solanaceous fruits. Include wax gourd, pumpkin, zucchini, loofah, cucumber, eggplant, tomato, bitter gourd, pepper, corn, melon, etc.

3. leafy vegetables. Include China cabbage, spinach, rape, cabbage, amaranth, leek, absinthe, coriander, mustard, kale, fennel, garlic sprout, lettuce, spinach, pea tip, lettuce, cabbage, cauliflower, oil wheat, cabbage, onion and so on.

4. Cauliflower. This kind of vegetables take flowers, hypertrophy stems or bulbs as product organs, such as cauliflower, day lily, broccoli, laver vine, artichoke, kale and so on.

5. Fresh beans. Include kidney bean (including dwarf kidney bean and vine kidney bean variety vegetables), cowpea, pea, broad bean, edamame (i.e. soybean), lentil, sword bean, etc.

First of all, the types of fresh vegetables

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 directly or used in catering industry only after light processing and 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.

Complete pictures of various vegetables 2 1. Leafy vegetables: wild lotus (wild lotus seed), red maple, yellow cabbage (sunflower), Susan, Gracilaria lemaneiformis, Qingjiang vegetable, 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.

Full picture of all kinds of vegetables 3 1, spring (March-May)

Naturally ripe fruit

Lemon, strawberry, cherry tomato, loquat, pineapple, mulberry, mangosteen, lotus spray, guava, citrus, Fructus Trichosanthis, etc.

Naturally ripened vegetables

Lettuce, spinach, rape, bamboo shoots, mountain peppers, leeks, shallots, Agrocybe aegerita, potatoes, broccoli, bean sprouts, chrysanthemums, lettuce, amaranth, zucchini, Toona sinensis, celery, mushrooms, laver, water chestnut, kelp, etc.

2. Summer (June to August)

Naturally ripe fruit

Peach, plum, apricot, blueberry, cherry, litchi, grape, pitaya, mango, mangosteen, passion fruit, cantaloupe, melon, watermelon, yellow peach, fig, etc.

Naturally ripened vegetables

Cucumber, towel gourd, bitter gourd, wax gourd, pumpkin, onion, tomato, eggplant, beans, green pepper, celery, okra, asparagus, purple cabbage, green beans and so on.

3. Autumn (September ~165438+1October)

Naturally ripe fruit

Grape, autumn pear, pomegranate, hawthorn, sugarcane, persimmon, grapefruit, jujube, apple, papaya, citrus, banana, begonia fruit, red grape, navel orange, longan and so on.

Naturally ripened vegetables

Lotus root, yam, sweet potato, chestnut, water chestnut, potherb mustard, black fungus, Chinese cabbage, white radish, green radish, sesame, peanut, corn, taro, ginger, etc.

4. Winter (65438+February ~ February)

Naturally ripe fruit

Shatangju, cherry tomatoes, Siraitia grosvenorii, oranges, grapefruit, etc. There are almost no seasonal fruits in late winter and early spring.

Naturally ripened vegetables

Chinese cabbage, spinach, winter bamboo shoots, leeks, white radishes, carrots, mustard greens, fungus, etc.

How to judge whether the fruit is ripe or naturally ripe when buying fruit?

1 For example, mangoes, naturally ripe mangoes, will show uniform yellow, while mature mangoes, with small heads and tips, will show emerald green and look unnatural.

You can also pinch it gently with your hand. Or take mango as an example. Naturally ripe mangoes are moderate in hardness and elasticity, while ripe mangoes are soft to pinch, easy to break and not resistant to storage.

2. For bananas, the skin of naturally cooked bananas has a "plum blossom point", and the banana core is soft and sweet to eat; Mature banana peel generally has no plum blossom spots, and its color is bright yellow, but it tastes astringent, difficult to taste and has no fragrance.

For strawberries, ripe strawberries look red, but they taste sour. Because many strawberries use erythropoietin, as long as they are stained with it, they will soon turn red; However, the normal strawberry color will not be very bright, and there will be white and green at the tip and near the bottom of the strawberry, and the overall red color will be uneven, but it tastes fresh and sweet and refreshing.