What are the characteristics of fresh vegetables, and what are the words to describe the freshness o

The leaves of fresh vegetables are green and firm, and the leaves of stale vegetables are yellow and wilted.

Characteristics of fresh vegetables: The vegetables are fresh.

Vegetables are a general term that refers 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**.

Vegetables contain a variety of nutrients, and their main nutritional characteristics are as follows: 1) Moisture - the water content of fresh vegetables is above 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.

Fresh, delicious, tempting, red, green, tender, watery, fresh, delicate, crisp, refreshing, fresh, verdant.

Adjective Usage:

For example: cucumbers are tender and crisp.

Tender leeks.

Refreshing and crisp potatoes.

Sentence describing the freshness of vegetables:

The purple and red stems of the radish are thick and strong, and the leaves are green and oily, like the tail of a big rooster.

On the cucumber shelf, the green leaves and yellow flowers are really beautiful. What's even more endearing is the tender melon with thorny top flowers, green and yellow, and a faint layer of hoarfrost hanging on the skin.

Ripe tomatoes are red and look very pleasing. It has thin skin and tender flesh, and is sweet and sour.

Fresh. Word meaning:

1) Freshly produced, freshly collected, or freshly made. Example: Fresh fruit.

2) rare, novel, uncommon. For example, such a watch is very new in the countryside.

3) New and gorgeous.

4) Describe the item as having a very recent production date and not suffering too much pollution.

Hello! Words to describe the freshness of vegetables: red, green, healthy, sweet, nutritious, varied, delicious, half red and half green, shiny, fresh and delicate, crisp and refreshing, refreshing and delicious, etc.

Words that indicate the freshness of vegetables: red, green, healthy, nutritious, varied, delicious, fresh and delicate, crisp and refreshing, refreshing and delicious, etc.

There are many, such as fresh and smooth, fresh and watery, delicate and crisp, shiny, refreshing and delicious, etc., which can be used to describe the freshness of vegetables.

Tender, juicy, green, shiny, verdant, plump, smooth and refreshing.

The water is fresh, turquoise and shiny.

Okay, what are the special freshness and special tenderness in the word fresh vegetables. And there are also fresh vegetables, for example. It's so tender that it can come out of the water.

Cabbage vegetables: spring Chinese cabbage, summer and autumn Chinese cabbage, rape, wuta-tsai cabbage, cabbage (cabbage), seaweed, greens, etc.

Cabbage vegetables: Brussels sprouts, cauliflower, broccoli, purple cabbage, kale, Brussels sprouts, kale, etc.

Mustard vegetables: root mustard, leaf mustard, stem mustard, etc.

Green leafy vegetables: overwintering spinach, summer spinach, celery, leaf lettuce, lettuce, lettuce, cabbage, amaranth, winter cabbage, sunflower, chrysanthemum, coriander, fennel, camellia, apricot, endive, perilla, basil, celery, alfalfa, chrysanthemum, thin toxin, peppermint, lettuce, vine three.

7. Artemisia, purslane, bean cabbage, chicory, bulb fennel, etc.

Sprouts: pea sprouts, radish sprouts, toon sprouts, red bean sprouts, bracken sprouts, alfalfa sprouts, peanut sprouts, ginger sprouts, etc.

Melon vegetables: cucumber, winter melon, zucchini, watermelon, melon (melon), bitter gourd, loofah, chayote, gourd, gourd, etc.

Nightshade vegetables: tomatoes, eggplants, peppers, sour pulp, etc.

Legumes and vegetables: kidney beans, cowpeas, lentils, peas, broad beans, snow peas, edamame, square beans, cauliflower beans, etc.

Onions and garlic vegetables: leeks, green onions, onions, garlic yellow, garlic moss, garlic heads, shallots, leeks, chives, green onions, shallots, shallots, etc.

Root vegetables: carrots, radish, coriander, root cabbage, parsnip, burdock, brahman, mountain weed, etc.

Vegetables are characterized by high water content, low energy, and rich in phytochemicals, which are important for providing micronutrients, dietary fiber, and natural antioxidants**.

Generally, fresh vegetables contain 65 95 water, and most vegetables have a water content of more than 90. Vegetables contain fiber, hemicellulose, pectin, starch, carbohydrates, etc., and most of them are low in energy, so vegetables are a class of low-energy foods. Vegetables are good for carotene, vitamin B2, vitamin C, folic acid, calcium, phosphorus, potassium, iron**.

Each type of vegetable has its own nutritional characteristics. Young stems, leaves, and cauliflower vegetables, such as cabbage, spinach, and broccoli, are good for carotene, vitamin C, vitamin B2, minerals, and dietary fiber. In general, dark-coloured vegetables contain higher levels of carotene, riboflavin and vitamin C than light-coloured vegetables, and contain more phytochemicals.

The vitamin content of the leaves of the same vegetable is generally higher than that of the rhizome, such as lettuce leaves, celery leaves, and radish tassels are several times higher than the roots of the corresponding stems. The nutritional value of leafy vegetables is generally higher than that of melon vegetables. Root vegetables have lower dietary fiber than leafy vegetables.

Cruciferous vegetables such as kale, cauliflower, cabbage, etc., contain phytochemicals such as aromatic isothiocyanates, which are the main cancer-suppressing components in the form of glycosides. Aquatic vegetables are high in carbohydrates such as water chestnut and lotus root. Fungi and algae such as mushrooms, shiitake mushrooms, fungus, yeast and seaweed contain minerals such as protein, polysaccharides, carotene, iron, zinc and selenium, and are also found in marine fungi and algae such as seaweed and kelp.

Vegetables can be divided into dark vegetables and light-colored vegetables according to the color shade, and the nutritional value of dark vegetables is generally better than that of light-colored vegetables. Dark vegetables refer to dark green, red, orange and purple vegetables, which are rich in carotene, especially carotene, which is the main vitamin A of Chinese residents. In addition, dark vegetables also contain a variety of other pigment substances such as chlorophyll, lutein, lycopene, anthocyanins, etc., as well as the aromatic substances in them, which give vegetables a special rich color, flavor and aroma, have the effect of promoting appetite, and present some special physiological activities.

Vegetables with leaves: spinach, leeks, cauliflower, broccoli, cabbage, cabbage, celery, green cabbage, peppers, celery, fungus, leeks, garlic moss, rape, lettuce, garlic sprouts, cress, chrysanthemum, mustard greens, rape, bean sprouts, baby greens, purple cabbage, cabbage, baby cabbage, water spinach, sweet potato leaves, dragon's mustard.

1.Legumes and vegetables: green beans, edamame, lentils, peas, broad beans, green beans, mung bean sprouts, bean sprouts, soybean sprouts.

2.Mushroom vegetables: shiitake mushrooms, straw mushrooms, oyster mushrooms, enoki mushrooms, king oyster mushrooms, small oyster mushrooms.

3.Melon vegetables: winter melon, pumpkin, cucumber, loofah, bitter gourd, vegetable melon.

4.Root vegetables: green onions, garlic, ginger, shallots, onions, yams, taro, konjac, sweet potatoes, purple potatoes, potatoes, yams, lotus roots, carrots, white radish.

5.White fungus, corn, bell pepper, millet pepper, asparagus, bamboo shoots, callus white, tribute cabbage, fennel, lily, eggplant, tomato, water chestnut monk cabbage, fungus cabbage, cauliflower, Chaotian pepper, pea sprouts, bell pepper.