What does chlorophyll in vegetables mean and vitamins mean?

Vegetables are vitamin A, vitamin B2, vitamin C, vitamin D, vitamin E, vitamin K, carrots, tomatoes, etc. contain vitamin A, and green leafy vegetables such as rape and spinach can provide vitamin B2. Fresh vegetables and fruits, such as greens, leeks, seaweed, sweet peppers. Wild amaranth, kiwifruit, jujube and other vitamin C content is particularly rich.

Spinach, lettuce, cauliflower, and lotus root are rich in vitamin K.

Of course, and the number of vitamins contained in different vegetables and the weight ratio are different, and the more complete is the full vitamin ABCDE of chili pepper.

Vegetables are vitamin-contained.

Vegetables can be supplemented with a variety of vitamin components, such as vitamin A, vitamin B, vitamin C and vitamin D, etc., and the types and contents of vitamins contained in different vegetables have certain deviations.

1. Vitamin A: cucumbers, pumpkins, eggplants and tomatoes and other vegetables are rich in vitamin A. Moderate consumption of such vegetables can have a certain auxiliary effect on protecting eyesight;

2. Vitamin B: lettuce, spinach, broccoli and other vegetables are rich in vitamin B, and moderate consumption has a certain auxiliary effect on the prevention of cheilitis;

3. Vitamin C: Cauliflower, tomato, bell pepper and other vegetables contain more vitamin C, and moderate consumption has a certain auxiliary effect on the prevention of scurvy;

4. Vitamin D: Tomatoes, shiitake mushrooms, white radishes and other vegetables contain more vitamin D, and moderate consumption has a certain auxiliary effect on the prevention of rickets and osteoporosis.

In daily life, it is necessary to develop good eating habits and maintain a balanced intake of nutrients, which is conducive to enhancing physical fitness, and can also reduce the occurrence of diseases to a certain extent, which is beneficial to physical health.

Vegetables contain a variety of nutrients, especially vitamins and minerals. Green leafy vegetables are rich in vitamin B2 and vitamin K, dark green vegetables are folate, vitamin C, and yellow and orange vegetables contain more carotenoids.

Leafy greens] meaning lead what? What does "leafy greens" mean? "Leafy greens" means:

Green leafy vegetables refer to a type of vegetables that grow rapidly, have short plants, and are suitable for dense planting and mainly produce green leaves. There are mainly spinach, celery, lettuce, chrysanthemum, coriander, leafy cabbage, amaranth, bracken, sunflower, fennel and so on. Except for amaranth, bracken, sunflower and other hot climates, the rest are suitable for growth in cold climates.

During the growing season, fertilizer and water are sufficient, especially nitrogen fertilizer. It is suitable for intercropping, intercropping or mixed cropping with vegetables with long or tall growing seasons. The product is tender and juicy, rich in vitamins and mineral salts, and is a type of vegetable commonly cultivated in China.

Cihai: 1999 miniature edition (phonetic sequence) 2, page 1369 (161 words) [Chinese dictionary + modern Chinese dictionary + Chinese dictionary + Chinese dictionary] has a total of 740,000 Chinese entries, traditional and simplified version + text scanning version is synchronized; Full-text search, support reverse search; Packaging is also available.

What does "leafy greens" mean?

Leafy greens.

It refers to a type of vegetable that grows quickly, has short plants, is suitable for dense planting, and mainly produces green leaves. There are mainly spinach, celery, lettuce, chrysanthemum, coriander, leafy cabbage, amaranth, bracken, sunflower, fennel and so on. Except for amaranth, bracken, sunflower and other hot climates, the rest are suitable for growth in cold climates.

During the growing season, fertilizer and water are sufficient, especially nitrogen fertilizer. It is suitable for intercropping, intercropping or mixed cropping with vegetables with long or tall growing seasons. The product is tender and juicy, rich in vitamins and mineral salts, for China.

A commonly cultivated type of vegetable.

Cihai: 1999 Miniatures (Sequence) 2 Page 1369 (161 words) [Chinese Dictionary + Modern Chinese Dictionary + Chinese Cihai + Chinese Dictionary] has accumulated 740,000 Chinese Zhiyu entries, traditional and simplified version + text scanning version are synchronized; Full-text search, support reverse search; Packaging is also available.

Green fruits and vegetables are the richest source of vitamin K**, such as alfalfa sprouts, wheatgrass, kale, spinach, lettuce, soups, broccoli, lettuce and bok choy.

Answers such as spinach, water spinach, rape, bok choy, kale, mustard greens, cabbage, lettuce, green lettuce, fennel, chrysanthemum, fungus, celery leaves, radish leaves, pea tips, loofah tips, pumpkin tips, sweet potato leaves (lettuce), coriander (coriander), leeks, shepherd's cabbage, grass heads, ......Any vegetable with dark green leaves and a large ratio of leaves to petioles is a green leafy vegetable.

In fact, there is an essential difference between vegetables and fruits. In botany, vegetables refer to different parts of a plant; Whereas, fruit refers to the plant organ with seeds in a plant. Vegetables are rich in fiber, as well as vitamin C, calcium, phosphorus, and magnesium, which are the main nutrients for the human body to sustain life and growth**.

Most fruits, although they contain vitamins, are mostly composed of monosaccharides and disaccharides such as glucose, fructose and sucrose.

Because of this, fruits all have a certain sweetness and most vegetables are light, and because of this, vegetables contain much fewer calories than fruits. If it is considered for **, do not eat vegetables and eat more fruits, the effect is counterproductive.

Fruits contain very few vitamins, and the intake of a variety of fibers can help prevent constipation and digestive diseases, as well as prevent many cancers. In addition, eating a variety of vegetables with staple foods can not only increase the secretion of digestive juices and promote appetite, but also greatly improve the absorption of nutrients.

Another 1, vegetables contain a variety of nutrients, and their main nutritional characteristics are as follows: 1) Moisture - the water content of fresh vegetables is more than 90, which is a sign of the freshness of vegetables. 2) Vitamins - Green and orange vegetables contain more carotene, vitamin C, riboflavin and folic acid.

3) Inorganic salts - vegetables are important for inorganic salts. Green vegetables are the most abundant. 4) Dietary fiber - all kinds of vegetables are contained, which has the effect of promoting intestinal peristalsis, lowering cholesterol and improving sugar metabolism.

2. The nutritional value of fruits is similar to that of vegetables, but the inorganic salts and vitamins contained are not as good as vegetables, and its characteristics are: 1) All kinds of fresh fruits contain vitamin C, because they are eaten more raw, so the loss is less. 2) Cellulose and pectin in fruits are natural laxatives.

3) The fruit has a fragrant fruity flavor and bright colors that promote appetite. 4) Fruits contain more sodium, potassium, magnesium and other elements, and synthesize alkaline foods.