What part of green vegetables is eaten?

Question 1: What parts of various vegetables are eaten? Different vegetables have different parts to eat. Vegetables are divided into leafy vegetables, stem vegetables, fruit vegetables and flowering vegetables according to the parts eaten.

Leafy vegetables refer to vegetables that mainly eat leaves, including cabbage, coriander, leek, rape, olives, etc.;

Stem vegetables refer to vegetables that mainly eat stems, including celery , lettuce, scallions, ginger, onions, lotus root, water chestnuts, etc.;

Fruit vegetables refer to vegetables that eat fruits, including various melons, cucumbers, loofahs, bitter gourds, pumpkins, tomatoes, eggplants, Zucchini, various beans, lentils, kidney beans, etc.

Flowering vegetables refer to vegetables that eat flowers, such as cauliflower, broccoli, day lily, etc.

Question 2: Which part of green vegetables are we eating? Roots: radish, garlic, lotus root, taro, sweet potato, peanut and ginger

Stem: celery, green onion,

Leaves: Shepherd's Purse

Flowers: Daylily

Fruits: Oranges, Apples, Cucumbers Seeds: Soybeans

Question 3: Which parts of vegetables can be eaten? This is more complicated. Except for root vegetables, the roots of vegetables are generally not eaten, but there are exceptions, such as coriander; some eat stems, such as lettuce, but the outer skin must be removed; some eat fruits, such as eggplants and melons. class.

Question 4: What parts of various vegetables are eaten? Eat whichever part you like. If you want to make more delicious food, go to Bashu.

Question 5: Which part of the plants do we eat in the vegetables and fruits we usually eat? Flowers: day lilies, cauliflower, roses, chrysanthemums,

Roots: potatoes, sweet potatoes, radish, ginger, garlic, onions, carrots,

Stems: celery, onions, garlic, Garlic sprouts, leeks,

Leaves: spinach, coriander, lettuce, lettuce, rapeseed, Chinese cabbage, Chinese cabbage,

Question 6: What parts of vegetables can be eaten? Different edible parts of vegetables Different, there are edible types of vegetables including roots, stems, leaves, flowers, fruits, and seeds.

Root vegetables: radish, carrot

Leafy vegetables: cabbage, cabbage, spinach

Cauliflower: broccoli, day lily

Fruits and vegetables: cucumbers, peppers, tomatoes

Edible celery, lettuce stems, edible pea seeds, etc.

Question 7: Which part of vegetables should be eaten? Vegetables have different nutrients and contents due to different edible parts, color depths, different growth periods, and different parts of the same vegetable. Vegetables can be divided into three categories: stem and leaf type, root type and fruit type. In addition, there are flower and melon vegetables.

Stem and leaf vegetables include rape, leeks, Chinese cabbage, spinach, etc., which 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. It is best not to eat too much spinach at one time. More to avoid diarrhea.

Root vegetables include radish, carrot, taro, potato, sweet potato, etc. Radish contains a lot of vitamin C, carrots contain a lot of carotene, sweet potatoes contain both vitamin C and carotene, potatoes and taro contain a lot of starch, high calories, and less other nutrients. One of the unique characteristics of root vegetables is that they are rich in crude fiber. If you cut radishes and carrots into thin slices or thin strips and leave them for 1 to 2 days, their crude fiber will increase by about 3 times. Therefore, radish foods should be eaten freshly cut and should not be stored after cutting.

Fruit vegetables include tomatoes, beans, bell peppers, cucumbers, loofahs, pumpkins and eggplants. Except for beans, pumpkin, loofah, and eggplant, these vegetables are best eaten raw to avoid vitamin damage during cooking. Tomatoes contain more lycopene and vitamin C.

Beans, including lentils, peas, edamame, etc., have higher protein content, more amino acids than grains, and other contents such as calcium, phosphorus, iron, and vitamin B1 are also higher than other vegetables. Pumpkin contains a lot of carotene. Chili peppers are rich in carotene and vitamin C.

The nutritional content of different parts of the same vegetable is also different. For example, the green part of the green onion has much higher nutritional content than the white part of the green onion. The content of vitamin A, vitamin B1 and vitamin C in the white part of the scallion is less than half that of the green part. For the same celery plant, dark green celery leaves contain more vitamin A and vitamin C than light green stems and stalks. There is also Chinese cabbage, whose leaves have higher nutritional content than the stems.

Vegetables can be divided into four colors: green, red-purple, yellow and almost white. After analyzing the nutritional content of various types of vegetables, scientists found that dark-colored vegetables have high nutritional content, while light-colored vegetables have low nutritional content. Their order is green (dark green contains the highest chlorophyll), red-purple, yellow, and white. Green vegetables include mustard, rape, greens, amaranth, spinach, celery, etc. Red and purple vegetables include purple cabbage introduced from Europe, and those from my country include red cabbage, purple lentils, eggplant, etc. Yellow vegetables include tomatoes, carrots, sweet potatoes, cabbage, etc. Colorless vegetables include winter melon, melon, bamboo shoots, wild rice and cauliflower.

It is best to eat green vegetables, dark green vegetables that receive sufficient sunlight. Scientists have discovered that the nutritional value and health care effects of the same green vegetables often vary with the degree of sunlight. Vitamins, interferon inducers, etc. in green vegetables are all "heat-resistant" and can be destroyed by high-temperature cooking. Therefore, it is best to eat fresh vegetables, and those who can eat them are best to eat them raw, because the human body needs "Comprehensive" nutrition, it is impossible to achieve this requirement by simply eating any kind of vegetables, so only reasonable and clever combinations, insisting on multiple varieties and colors can ensure balanced nutrition.

Question 8: Tell us which part of the food we eat in the fruits and vegetables we usually eat? Roots: radish, garlic, lotus root, taro, sweet potato, peanut and ginger

Stem: celery and green onion,

Leaves: green vegetable shepherd's purse

Flower: day lily

Fruits: oranges, apples, cucumbers

Seeds: soybeans

Question 9: Which part of the vegetable is delicious? Large white radish middle section, translucent rose color The first half of carrots, the heart of Chinese cabbage, the leaves of Chinese cabbage, potatoes with wrinkled skin are more delicious than potato noodles with smooth skin, the middle part of winter melon is close to the melon base, pumpkins are delicious as long as they are grown at home, and shiitake mushrooms are twice as long in diameter. The best time to eat is a one-yuan coin wide. The second and third sections of lotus root are delicious. Larger tomatoes are red from the inside out and are delicious when placed in the water and sink to the bottom. Green peppers with medium-thin skin are better than thick-skinned ones. , Green onions are naturally white and delicious, and onions are delicious within the 56th layer inside (eat raw). Peanuts of the same variety are not fully grown when harvested, and are slightly wrinkled after being dried, and are more delicious when fried than plump and mature ones. There are many beans, and beans are generally neither old nor tender and delicious (except kidney beans, which are more delicious when they are older). There are so many that I won’t list them all!