Nutritional value of forest vegetables
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People love nature. The food in nature is the most nutritious, environmentally friendly and delicious. Forest FoodIn the vast forest, many plants' buds, stems, leaves, flowers, and even the entire above-ground parts can be eaten as vegetables. These forest plants that can be used as vegetables are called forest vegetables. Forest vegetables grow in a forest environment with fresh air, without being polluted by harmful substances such as exhaust gas, sewage, pesticides, fertilizers, and floating dust. They are very beneficial to the human body, so they are known as "forest treasures" and "green food". Classification of forest vegetables:Stem vegetables. Refers to the tender stems, young shoots, and tender branches of vegetables. Such as fragrant bamboo shoots, bracken, wild angelica, wolfberry, tiger stick, mountain celery, wild pea, green ramie, etc. Leafy vegetables. Refers to tender leaves and buds. Such as Chinese toon, Pistacia chinensis, Catalpa ovata, Houttuynia cordata, etc. Root vegetables. Refers to roots, tubers and fresh stems. Such as konjac, pinellia, lily bulb, lily bulb, etc. Flowering plants refer to flowers, inflorescences, and buds, such as osmanthus, orchids, magnolias, locusts, white chrysanthemums, honeysuckle, etc. Fruits and vegetables. Refers to fruits, seeds, fruit pods, etc. Such as chestnut, Castanopsis bitter, Ulmus pumila, Tamarind, Akebia, etc. Fungus vegetables. Including more than 40 kinds of fungi and lichens, such as shimeji, black fungus, hericium, boletus, mushrooms, etc. Lichens such as ground ear and stone ear. Many of the fungus vegetables are precious "mountain delicacies" |
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