What are the types of vegetables according to the parts they eat?

Leafy vegetables: mainly including green leafy vegetables, cabbage, Brussels sprouts, and leeks.

Root vegetables: mainly including radish, carrot, root mustard, turnip.

Stem vegetables: mainly including stem cabbage and stem mustard.

Nightshade fruits: mainly including tomatoes, eggplants, spicy (sweet) peppers, etc.

Melons: mainly including cucumbers, pumpkins, winter melons, melons, bitter gourds, loofahs, and chayote.

snake gourd, etc. Beans: mainly including beans, rainbow beans, peas, vegetable soybeans, broad beans, lentils, green beans, etc.

Because in vegetable production, the requirements of environmental conditions for the formation of the same edible organs are often very similar, so the classification of edible organs has certain significance for mastering the key technologies of the cultivation of similar vegetables. For example, radishes and carrots in root vegetables, although they belong to the cruciferous family.

and Apiaceae, but they all have similar requirements for cultivation conditions.

There are also shortcomings in the classification of edible organs, some categories, although the edible organs are the same, but the growth habits and cultivation methods are very different, such as lettuce and callus, both stem vegetables, but one is terrestrial, the other is aquatic.

Their habits and cultivation methods are fundamentally different. And some vegetables, such as cauliflower.

Cabbage and Brussels sprouts are cauliflower, leafy and stemmed vegetables, respectively, but the environmental conditions required by the three are very similar.

It can be divided into edible and inedible parts, the vegetable root is inedible, the opening part of the book can be used, the vegetable mirror is divided into usable and unusable according to people and types, some food parts are poisonous, and some foods are non-toxic in the whole body.

1. Fruits, tomatoes, cucumbers, eggplants, peppers, beans, 2 rhizomes, red and white violet radish, onions, lettuce, garlic, 3, leafy cabbage, cabbage, celery, 4, root leaves, green onions, 5, cauliflower, Xilan flower,

Anything that uses tender and juicy organs as a by-product.

First- and two-year-old and perennial herbaceous plants, a few woody plants, fungi, algae, ferns, etc., are collectively referred to as vegetables.

According to the classification of product organs, vegetables can be divided into root vegetables, stem vegetables, leafy vegetables, cauliflower vegetables, fruit vegetables, edible fungi, etc.

Common root vegetables include carrots, beets, turnips, etc., and stem vegetables generally include bamboo shoots, mustard, cabbage, lotus root, taro, shiitake mushrooms and other vegetables. Leafy vegetables are more common, such as greens, Chinese cabbage, lettuce, Chinese cabbage, leeks, etc. Cauliflower vegetables usually mainly include cauliflower, cabbage, kale, cauliflower, etc., and fruit and vegetable vegetables are widely distributed in life, and there are eggplants, tomatoes, beans, melons, etc.

Vegetables can be divided into stems, leaves, roots, flowers, and fruits according to their edible parts. That is, leafy vegetables, stem vegetables, root vegetables, cauliflower, and fruit vegetables.

Answer: Root vegetables, vegetarian vegetables, leafy vegetables, cauliflower, fruit vegetables, edible mushrooms.

According to the classification of agricultural biology, vegetables can be divided into 12 categories. (1) Root vegetables: including radish, carrot, kohlrabi, turnip, etc.

2) Chinese cabbage: including Chinese cabbage, Chinese cabbage, cabbage, cabbage, mustard greens, etc. (3) Green leafy vegetables:

Including spinach, celery, amaranth, chrysanthemum, lettuce, bracken, etc. (4) Onions and garlic: including onions, garlic, onions, leeks, etc.

5) Potatoes: including potatoes, taro, yams, ginger, etc. (6) Nightshades:

Including tomatoes, peppers, eggplants, etc. (7) Legumes: including cowpeas, kidney beans, lentils, broad beans, peas, etc.

8) Melons: including cucumbers, watermelons, bamboo shoots, zucchini, winter melons, loofahs, etc. (9) Aquatic vegetables:

Including lotus root, callus white, mushroom, cress, water chestnut, water chestnut, etc. (10) Perennial vegetables: including bamboo shoots, goldenrod, asparagus, etc.

11) Edible mushrooms: including mushrooms, straw mushrooms, oyster mushrooms, shiitake mushrooms, fungus, etc. (12) Cabbage:

Kale, cauliflower, kale, etc.