Vegetable name

Full names of vegetables and dishes

Vegetables are an essential food in our daily diet. They can provide many vitamins and nutrients needed by human body. At the same time, the water and dietary fiber in vegetables can help the body excrete toxins. There are many kinds of vegetables in the market. Let's look at the names of vegetables.

Name of the dish 1 Chinese cabbage, spinach, rape, Chinese cabbage, amaranth, leek, mugwort, coriander, mustard, kale, fennel, garlic sprout, lettuce, water spinach, pea tip, lettuce, cauliflower, broccoli, oil wheat, cabbage and shallot.

Radish, potato, lotus root, sweet potato, yam, taro, water bamboo, kohlrabi, arrowhead, onion, ginger, garlic, garlic moss, chives, scallions, chives.

White gourd, pumpkin, zucchini, towel gourd, cucumber, eggplant, tomato, bitter gourd, pepper, corn, melon.

Soybeans, peas, broad beans, lentils, bricks, green beans.

Mushrooms, Pleurotus ostreatus, Flammulina velutipes, Auricularia, Tremella, Pleurotus eryngii, Tricholoma.

Extended data

The nutritional components of vegetables mainly include minerals, vitamins, fiber and so on. The higher the content of these substances, the higher the nutritional value of vegetables. In addition, the content of water and dietary fiber in vegetables is also an important nutritional quality index. Generally, vegetables with high water content and less dietary fiber have better freshness and higher edible value.

But from the perspective of health care, dietary fiber is also an essential nutrient. The nutritional content of vegetables should not be underestimated. According to FAO's statistics in 1990, 90% of vitamin C and 0.60% of vitamin A come from vegetables, which shows the great contribution of vegetables to human health.

In addition, there are many phytochemicals in vegetables that are recognized as beneficial to human health, such as carotenoids, dipropylene compounds, methyl sulfur compounds and so on. Many vegetables also contain unique trace elements, which have special health care effects on human body, such as lycopene in tomatoes and prostaglandin in onions.

Names of vegetables and dishes. 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 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, amaranth, Toona sinensis, baby cabbage, Chinese kale, shepherd's purse, coriander, fennel and purslane.

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.

Names of Vegetables and Vegetables The 30 most common leafy vegetables

1. lettuce; lettuce

Lettuce is a common name for leaf lettuce, which is native to the Mediterranean coast of Europe and has a long history of cultivation in China. It is one of the common vegetables on the table of ordinary people. Whether fried or eaten raw, it tastes crisp and sweet.

2. Chinese cabbage

Chinese cabbage, a panicum miliaceum of Brassica, is widely cultivated in China. This vegetable, which blooms in May and bears fruit in June, is not rich in nutrients and has certain medicinal value. Vegetables can be fried, eaten raw, salted and pickled in sauce.

3. oil wheat vegetables

This vegetable variety introduced from abroad is widely planted in most areas of China. This vegetable is fresh and tender in taste, rich in nutrition and rich in trace elements, minerals and vitamins. It can be eaten raw or cooked. It not only has the effects of clearing liver, benefiting gallbladder, calming nerves and lowering blood fat, but also has the reputation of "phoenix tail".

4. Spinach

Spinach is a kind of millet belonging to the genus Panicum in Chenopodiaceae. It is native to Iran and has been widely repackaged in China, with bright green leaves. It is also one of the top ten most common blood-enriching vegetables in China. Because this kind of dark green vegetable suitable for low sugar, cold salad and deep frying contains many nutrients, it also has the reputation of "nutrition model student".

5. Chinese cabbage

As a close relative of Chinese cabbage, Chinese cabbage is widely cultivated in China. It is a dish with the richest vitamins and minerals among all vegetables. For consumers, it is not only nutritious, but also delicious, soft and delicious, with a certain sweetness. No matter what cooking method, it will do.

6.celery

Celery is one of the vegetables commonly eaten by people in China. It has been planted on a large scale in China with a long history. Because it is rich in protein, vitamins and various minerals, this vegetable has the functions of calming the liver, clearing away heat, detoxifying, dispersing lung qi, invigorating stomach and nourishing blood.

7. Rape

Rapeseed is an oil crop and an important plant and animal feed with high ornamental value. This herb crop, which originated in Europe and is widely planted in China, has the functions of reducing blood fat, detoxicating and reducing swelling.

cabbage

Cabbage, also known as cabbage, is a biennial herb of Brassica in Cruciferae. Cultivated in most parts of China, it is one of the most important vegetables in China and one of the top ten slimming vegetables. Because Chinese cabbage is rich in high-quality protein, cellulose, minerals, vitamins and other nutrients, it has the effects of supplementing nutrition and strengthening the body.

9.chrysanthemum

Chrysanthemum morifolium is a biennial herb of Chrysanthemum morifolium, which is also called Artemisia stem, Chrysanthemum morifolium, Erigeron Erigeron and so on. It was once regarded as a palace delicacy in ancient times by virtue of its sweet fragrance, clearing qi, harmonizing stomach, invigorating spleen, lowering blood pressure and strengthening brain, and now it is also one of the common vegetables on people's tables.

10. Chinese cabbage

Chinese flowering cabbage is one of the special vegetables produced in warm areas of southern China, which can be planted all year round. Although the consumption of this vegetable in the north is relatively small, the demand in the south is relatively large, whether it is boiled, fried or cold.