Green vegetable types pictures, commonly eaten green vegetable types

How many types of green vegetables do you know? I believe that few friends know them, so let me tell you all about them.

Green Vegetables Pictures

Commonly eaten green vegetables and other cooking methods besides stir-frying:

Types of greens

1. Lettuce with oyster sauce

2. Lettuce with black bean sauce and dace

3. Water spinach, shrimp paste and water spinach stems

4. Emperor's Dish

5. Amaranth soup

6. Purple Amaranth

7. Choy Sum Lard Choy Sum

8. Milk cabbage

9. Hand-shredded spicy and sour cabbage

10. Spring Vegetables

11. Snow Pear with Minced Pork

12. Spinach

13. Baby cabbage is suitable for hot pot

14. Bean sprouts. Actually, I rarely buy them because I don’t know how to cook them. Bean sprouts in soup are very good.

The above are the vegetables we often eat. The general principle is to buy different vegetables every day, but we don’t know much about the nutritional differences between each vegetable.

Green vegetable knowledge introduction

Green vegetables are native to my country. Their scientific name is Chinese cabbage. In the north, they are called rapeseed, and some people call them pakchoi. The main production area is south of the Yangtze River. They are produced all year round and available all year round. They are the most popular and consumed vegetable, and are the signature dish of Shanghai people. The "green" in the widely circulated saying "If you don't see green for three days, your throat will start to burn" refers to green vegetables. It can be seen how important green vegetables are in the vegetable consumption of Shanghai citizens.

Green vegetables prefer cool weather and are relatively resistant to both low and high temperatures. They can be grown and marketed almost all year round (of course, Chinese cabbage and Chinese mustard greens are mainly on the market in the hottest months). However, in terms of palatability, safety and nutrition, January, February and March are the best seasons for green vegetable consumption.

Winter vegetables, after being tempered by low temperatures, convert carbohydrates in the body into sugars, increase fat content, soluble protein, unsaturated fatty acids, and phospholipids, thereby improving cold resistance. For consumers, it is more nutritious. It tastes soft, sticky, delicious, and sweet. In winter, it grows slowly and accumulates more dry matter. In autumn, stir-fried vegetables will ooze water, but in winter, you have to add some water to the pot when stir-frying vegetables. This is the reason.

Pests particularly like to eat green vegetables. Vegetable farmers have to spray pesticides frequently. In winter, when it is cold, pests are in hibernation and do not need to be sprayed. Therefore, eating green vegetables in winter is safe without worrying about pesticide pollution.

The value of green vegetables lies not only in the rich vitamin C (about three times that of tomatoes), but also in the large amount of unsaturated fatty acids, which are beneficial in preventing cardiovascular diseases; they also contain complex carbohydrates and modified pectin, which can reduce the risk of cancer.