Tell me about your favorite vegetables in a few words

Vegetables refer to a type of plants or fungi that can be eaten or cooked into food. Vegetables are one of the essential foods in people's daily diet. Vegetables can provide a variety of vitamins, minerals and other nutrients necessary for the human body. According to statistics from the International Food and Agriculture Organization in 1990, 90% of the VC and 60% of the VA necessary for the human body come from vegetables. In addition, there are a variety of phytochemicals in vegetables, which are recognized as effective ingredients for health. Currently, many substances in fruits and vegetables that can effectively prevent chronic and degenerative diseases are being studied and discovered.

Common classifications include "Botanical Classification", "Edible (Product) Organ Classification", and "Agricultural Biological Classification".

Botanical classification

Although there are more than 20 families of vegetables commonly cultivated in my country. However, some common species or variants are mainly concentrated in 8 major families.

(1) Cruciferous vegetables include radish, turnip, cabbage (including Chinese cabbage, cabbage subspecies), cabbage (including cabbage, kohlrabi, cauliflower, broccoli and other varieties), mustard ( Contains rhizomes, asparagus varieties), etc.

(2) Umbelliferae, including celery, carrots, fennel, coriander, etc.

(3) Solanaceae includes tomatoes, eggplants, and peppers (including sweet pepper varieties).

(4) Cucurbitaceae includes cucumber, zucchini, pumpkin, winter melon, winter melon, loofah, gourd, bitter gourd, chayote, watermelon, melon, etc.

(5) Leguminosae includes beans (including dwarf beans and creeping beans), cowpeas, peas, broad beans, edamame (ie soybeans), lentils, sword beans, etc.

(6) Liliaceae includes leeks, scallions, onions, garlic, leeks, day lilies (i.e. day lilies), asparagus (asparagus), lilies, etc.

(7) Chrysanthemums include lettuce (including head lettuce, wrinkled leaf lettuce varieties), lettuce, chrysanthemum, burdock, Jerusalem artichoke, artichoke, etc.

(8) Chenopodiaceae includes spinach, beet (including root beet, leaf beet varieties), etc.

Classification of Edible (Product) Organs

(1) Root vegetables: Vegetables with enlarged roots as product organs belong to this category.

① Fleshy roots - the products are made from the main roots that grow from the seed radicles, such as radish, carrot, root mustard, rutabaga, turnip, horseradish, American parsnip, etc.

② Roots and tubers - products made from enlarged lateral roots or vegetative buds, such as burdock, jicama, sweet potato, kudzu, etc.

(2) Stem vegetables: vegetables with fat stems as products.

① Fleshy stems—Products made from fat above-ground stems, including lettuce, wild rice, stem mustard, kohlrabi (kohlrabi), etc.

②Tender stems - products made from sprouts, such as cypress, bamboo shoots, toona sinensis, etc.

③ Tubers - products made from fat tubers, such as potatoes, Jerusalem artichokes, grass caddis, silver cabbage, etc.

④Rhizomes - products made from thick rhizomes, such as lotus root, ginger, Xianghe, etc.

⑤Corms - Products made from underground bulbs, such as arrowheads, taro, water chestnuts, etc.

(3) Leafy vegetables: vegetables whose products are fresh leaves and petioles.

①Common leafy vegetables - Chinese cabbage, leaf mustard, Wutai, sprouts, kale, shepherd's purse, spinach, amaranth, apricot, leaf beet, lettuce, chrysanthemum, celery, etc. .

②Leafy vegetables - cabbage, Chinese cabbage, lettuce, mustard greens, etc.

③ Spicy leafy vegetables - green onions, leeks, green onions, fennel, coriander, etc.

④ Bulbs - The base of the leaf sheath expands to form a bulb, such as onions, garlic, shallots, lilies, etc.

(4) Cauliflower: Products made from flower stems or fat and tender flower branches, such as daylilies, artichokes, cauliflower, seaweed sprouts, kale, etc.

(5) Fruits and vegetables: products based on fruits and seeds.

① Fruits - pumpkin, cucumber, watermelon, melon, winter melon, loofah, bitter melon, snake melon, chayote, etc.

② Berries - tomatoes, peppers, eggplants.

③ Pods - kidney beans, cowpeas, sword beans, peas, broad beans, edamame, etc.

④Mixed fruits - sweet corn, strawberry, water chestnut, okra, etc.

Agricultural Biological Classification

1. Melons

2. Green leaves

3. Solanaceous fruits

4. Cabbages

5. Tubers

6. True roots

7. Onions and garlic

8 . Cabbage

9. Pods

10. Perennial lettuce

11. Water lettuce

12 Fungi

13 Other categories.

Grade classification

Organic vegetables: Organic vegetables come from the organic agricultural production system, are produced according to international organic agricultural production technology standards, and are certified by independent organic food certification agencies. Vegetables with the organic food label are allowed. The entire production process of organic vegetables must be carried out according to the production methods of organic agriculture, that is, the production technical standards of organic food must be strictly followed throughout the production process, that is, no pesticides, chemical fertilizers, growth regulators, etc. are used during the production process. Chemical substances, no genetic engineering technology, and must undergo full-process quality control and review by independent organic food certification agencies. Therefore, the production of organic vegetables must be produced in accordance with the production environment quality requirements and production technical specifications of organic food to ensure its pollution-free, low energy consumption and high quality characteristics.

Green vegetables: According to the concept of green food, green vegetables refer to following the principle of sustainable development, produced in accordance with a specific quality standard system under the premise of a good ecological environment in the place of production, and certified by a specialized agency. A general term for pollution-free, safe, high-quality, nutritious vegetables that are allowed to use the green food label.

Pollution-free vegetables: The so-called pollution-free vegetables refer to the content of harmful substances (such as pesticide residues, heavy metals, nitrites, etc.) in vegetables, which are controlled within the allowable range stipulated by the state. After people eat them, they have harmful effects on the human body. Vegetables that pose no risk to health. It means that the ecological environment of the place of origin is clean, the food is produced according to specific technical operating procedures, the content of harmful substances is controlled within the prescribed standards, and is reviewed and approved by the authorized department, and the use of pollution-free food is allowed. It is suitable for my country's current level of agricultural production development and the needs of domestic consumers. For most producers, it is not difficult to meet this requirement. Contemporary agricultural product production needs to develop from ordinary agricultural products to pollution-free agricultural products, and then to green food or organic food. Green food bridges the gap between pollution-free food and organic food. Pollution-free food is the primary stage of the development of green food, and organic food is the Higher quality green food.