What are the varieties of leafy greens with good cold resistance?

Vegetables are classified according to edible organs, which are:1. Root vegetables: Vegetables with hypertrophic roots as product organs belong to this category.

Succulent root - the main root with hypertrophic growth of seed radicle as a product, such as radish, carrot, root mustard, rutaba, turnip, horseradish.

American windbreak, etc.

Root tubers – root swelling from hypertrophic lateral roots or vegetative shoots, such as burdock and jicama.

Sweet potato, kudzu, etc.

2. Stem vegetables: vegetables with hypertrophied stems as products.

Fleshy stems - with hypertrophied above-ground stems as products, there are lettuce, callus white, mustard greens for stems, Brussels sprouts (cabbage), etc.

Tender stems - take germinated shoots as products, such as stone cypress, bamboo shoots, toon, etc.

Tuber - using hypertrophic tubers as products, such as potatoes, Jerusalem artichoke, grass stone silkworms, silver striped vegetables, etc.

Rhizomes - with hypertrophied rhizomes as products, such as lotus root, ginger, lotus, etc.

Bulbs - products from bulbs in the ground, such as aunts.

taro, water chestnut, etc.

Bulbs - bulbs are formed by the expansion of the base of the leaf sheath, such as onions, garlic, shallots, lilies, etc.

3. Leafy vegetables: vegetables with fresh and tender leaves and petioles as products.

Common leafy vegetables - Chinese cabbage, leafy mustard, wuta-ta, cabbage, kale, camellia, spinach, amaranth, apricot, leaf beet, lettuce, chrysanthemum, celery, etc.

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

Spicy leafy vegetables - green onions, leeks, green onions, fennel.

Coriander, etc. 4. Cauliflower: take flowers or fat flower branches as products, such as goldenrod.

Artichokes, cauliflower.

Seaweed, kale, etc.

5. Fruits and vegetables: fruits and seeds as products.

Gourd fruits - pumpkin, cucumber, winter melon, loofah, bitter gourd, snake gourd, chayote.

Wait. Berries – tomatoes, peppers, eggplants.

Pods – beans, cowpeas, sword beans.

Peas, broad beans, edamame, etc.

Miscellaneous fruits - sweet corn, water chestnut, okra, etc.

Warm green leafy vegetables include spinach, coriander, celery, bok choy, Chinese cabbage, eggplant, beans, boiling rape, lettuce, cauliflower, leeks, cabbage, radish, cucumber, meat, yellow cabbage, garlic, pepper, cabbage, cucumber, golden needle, leek, pumpkin, gourd, tomato, sweet potato, broccoli, bracken, lettuce, chrysanthemum, cauliflower, sunflower, apricot drain, amaranth.

<> green leafy vegetables include coriander, celery, spinach, leeks, chrysanthemum, and baby greens. 1. Coriander: Coriander is very common in life, its leaves are green, coriander will exude a unique aroma, and is generally used as a seasoning for food.

2. Celery: There are many varieties of celery, and it is also one of the green leafy vegetables, which is similar to coriander, and can be mixed with other foods to eat. 3. Spinach:

The color of spinach is peculiar, its leaves are green, while the roots are red, and there is a hint of sweetness in the taste. 4. Leek: It is very cold and drought tolerant, and can grow normally no matter how harsh the environment is.

1. Coriander

1. Coriander is more common in daily life, its leaves are green, and it will exude a unique fragrance, which is generally used as a seasoning for food.

2. Coriander can be mixed with other foods, which can increase the taste and nutritional value of food, and coriander is a more popular food.

2. Celery

1. There are many varieties of celery, it is also one of the green leafy vegetables, it has the same function as coriander, and can be mixed with other foods to eat.

2. Because the taste of celery is relatively crisp and tender, and the nutritional value is much higher than that of coriander, long-term consumption of celery is beneficial to health.

3. Spinach

1. The color of spinach is very special, although its leaves are green, its roots are red, the taste is a little sweet, and the nutritional value is very high.

2. When eating, you can mix spinach cold, or mix it with other foods to eat, which can enhance the body's resistance.

Fourth, leeks

Leeks are very cold and drought tolerant, can grow normally even in harsh environments, and are cultivated in various regions of our country, and it can also improve the taste of other foods.

5. Artemisia chrysanthemum

1. The morphological characteristics of chrysanthemum are very similar to coriander, and its taste is also relatively unique, and many people like to eat chrysanthemum very much.

2. Artemisia chrysanthemum is generally planted from February to May, and its growth rate is very fast, and it can be harvested in 1 month.

Sixth, small greens

1. Small greens are more common all year round, it has a very strong adaptability to the environment, and it can be sown all year round.

2. When it is just ripe, the leaves are tender green, and when it gradually ages, it will become dark green, and the nutrients in the small greens are very high.

<> leafy greens include rape, spinach, lettuce, lettuce, lettuce, baby greens, and choy sum. 1. Rape: As a representative ingredient of green leafy vegetables, the nutritional value of ordinary rape is beyond imagination.

VC36mg is more than ordinary fruits, carotene 620ug, folate potassium 210mg, calcium spinach: 100g spinach has a carotene content of up to 2920ug, VC32mg, potassium 311mg, but it contains more oxalic acid. 3. Lettuce:

Lettuce is a common name for leaf lettuce, and there are different varieties on the market, and the leaf colors are green, cyan, purple, red, and white.

1. Rape

1. As a representative ingredient of green leafy vegetables, rape has a very high nutritional value.

Nutritional content of g rape: VC36mg exceeds ordinary fruits, carotene is 620ug, folic acid is potassium 210mg, calcium is 108mg.

3. And it is very rich in VB2, magnesium, dietary fiber, etc., and the calcium in rape is about the same as milk, but the absorption rate is lower.

2. Spinach

The carotene content in g spinach is as high as 2920ug, VC 32mg, potassium 311mg, but it contains a lot of oxalic acid.

2. Too much oxalic acid in the intestine will inhibit the absorption of calcium, iron and other minerals, and will increase the risk of kidney stones after entering the blood.

3. Since oxalic acid is very soluble in water, spinach must be blanched before cooking to remove most of the oxalic acid.

3. Lettuce

1. Lettuce is the common name of leaf lettuce, there are many kinds on the market, and the leaf colors are mainly green, cyan, purple, red and white.

2. The texture of lettuce is relatively fresh and tender, and the nutritional value is very high, with lettuce carotene as high as 1790ug and VC13mg per 100g.

Fourth, oil and wheat cabbage

1. Oily lettuce is a kind of lettuce for leaves, which is also called cow lettuce in some places.

2. Its water content is very high, accounting for about 96%, so the taste is relatively crisp and tender, and it is easy to digest.

3. Due to its large amount of water, the relative content of other nutrients is low, but it is still a green leafy vegetable with high nutritional value, and lettuce is the same vegetable rich in lettuce.

Fifth, small greens

Baby greens contain 1680ug of carotene and 28mg of VC, 178mg of potassium and 90mg of calcium per 100g, so it is one of the most nutritious leafy greens.

6. Choy sum

1. Each 100g of cabbage sum contains 79mg of VC, 960ug of carotene, 236mg of potassium and 96mg of calcium, which has high nutritional value in vegetables.

2. The easiest way to eat choy sum is to boil it and drizzle it with various sauces, such as oyster sauce, light soy sauce, sesame sauce, garlic sauce, beef sauce, hoisin sauce, etc.