Which of the vegetables contains the most vitamins

1) Vegetables contain various vitamins that are extremely important to the human body, such as provitamin A (carotene) and vitamins C, B1, B2, etc. Vegetables containing more carotene are: carrots, leeks, spinach, cabbage, cabbage, cabbage, amaranth, bracken, mustard greens, etc.; Vegetables that contain more vitamin B1 are:

goldenrod, grass, toon, coriander, lotus root, potato, etc.; Vegetables containing more vitamin B2 are: spinach, mustard greens, cabbage, asparagus, bracken, grass, enoki, etc.; Vitamin C is ubiquitous in vegetables, especially in peppers, tomatoes, greens, grass, cabbage, etc.

2) Vegetables are minerals for the human body. The main minerals contained in vegetables are calcium, iron, phosphorus, etc. Such as spinach, celery, cabbage, cabbage, carrots, etc., are rich in iron salts; Onions, loofahs, eggplants, etc. contain more phosphorus; Green leafy vegetables are rich in calcium; Kelp and seaweed are also rich in iodine.

3) Neutralizes stomach acid. In the human stomach, because eating meat, rice, wheat and other foods tend to have an acidic reaction after digestion, vegetables or fruits are needed to neutralize it. Generally, vegetables and fruits are alkaline foods, while high-protein foods are acidic foods, and eating more vegetables is conducive to maintaining the acid-base balance in the body.

4) Other functions: Vegetables are rich in fiber, which is conducive to promoting gastrointestinal peristalsis, which can play a role in promoting digestion and preventing constipation. Vegetables also contain a variety of aromatic oils and organic acids, such as ginger, garlic, onion, green onion, pepper, eggplant, coriander, etc., all contain various volatile aromatic substances, so that vegetables add many special flavors.

I guess it's tomatoes and cucumbers.

What is the most vitamin-containing vegetable? The answer is incredible, Hunan people eat it every day.

Vitamin A-rich vegetables: carrots, tomatoes, broccoli, spinach, lettuce, soybeans, green peas, oranges, apricots, etc. can all be supplemented with vitamin A.

Vegetables rich in vitamin B2: Leafy greens such as rape, spinach, and green garlic all provide vitamin B2.

Vegetables rich in vitamin C: Fresh vegetables and fruits such as greens, leeks, spinach, bell peppers, celery, cauliflower, tomatoes, garlic, tarba, sweet peppers, spinach, radish leaves, cabbage, potatoes, snow peas and citrus, oranges, grapefruits, red fruits, grapes, dates, fresh dates, strawberries, persimmons, kumquats. Wild amaranth, alfalfa, prickly pear, sea buckthorn, kiwifruit, jujube and other vitamin C content is particularly rich.

Spinach is one of the vitamin-rich fruits and vegetables, spinach, also known as Persian and red root vegetables, belongs to the Chenopodaceae family, is native to Iran and can be harvested all year round. Spinach is rich in nutrients such as vitamin C, vitamin K, and carotene, and eating it in moderation is helpful for digestion.

Green peppers, also known as peppers and bell peppers, belong to the Solanaceae family of annual or perennial herbs, and are the foods that contain the most vitamin C in vegetables. In addition to being edible, green pepper also has a certain medicinal value, green pepper has antipyretic and analgesic effects, and can be used for loss of appetite, colds and other symptoms.

Vitamin-rich fruits include kiwifruit, also known as kiwifruit, native to the southern region of our country, ripening in September and November every year, its pulp contains calcium, carrots, iron and a variety of vitamins. Moderate consumption has the effect of preventing constipation and lowering cholesterol, but kiwifruit should not be eaten with milk to prevent symptoms such as abdominal pain and diarrhea.

Strawberry belongs to the Rosaceae family, ripening in June and July every year, and its pulp contains a variety of nutrients such as vitamin C, vitamin A, strawberry amine, vitamin E, pectin, and cellulose. The vitamin C content of strawberries is 7 times that of apples and grapes, and moderate consumption of strawberries has the effect of relieving night blindness and constipation.

1. Spinach. Spinach (spinaciaoleracea L.).Also known as Persian vegetables, red root vegetables, parrot vegetables, etc., it belongs to the genus Spinach in the Chenopinaceae family, an annual herbaceous plant.

The plant can be up to 1 m tall, with conical, reddish-tingting, less white, halberd-shaped to ovate, bright green, entire-edged or with a few tooth-like lobes. There are many types of spinach, which can be divided into two varieties, thorny and thornless, according to the seed form.

Spinach is known as a "model student", it is rich in carotenoids, vitamin C, vitamin K, minerals (calcium, iron, etc.), coenzyme Q10 and other nutrients.

2. Asparagus. Asparagus (Latin asparagusofficinalis L.).

It is a seedling of the perennial herbaceous plant of the family Asparaguaceae, which can be used for vegetable food. Asparagus is rich in vitamin B, vitamin A, folic acid, selenium, iron, manganese, zinc and other trace elements. Asparagus has various amino acids that are essential for the human body.

3. Celery. Celery, a plant in the family Apiaceae. There are three kinds of water cress, dry celery and celery, which have similar functions, and the medicinal use is better than that of celery.

The aroma of celery is stronger, said"Medicinal parsley"。But coriander is not the same species, celery is rich in protein, carbohydrates, carotene, B vitamins, calcium, phosphorus, iron, sodium, etc.

At the same time, it has the effects of calming the liver and clearing heat, dispelling wind and dampness, removing annoyance and reducing swelling, cooling blood and stopping bleeding, detoxifying and promoting lungs, strengthening stomach and blood, clearing the intestines and facilitating stool, moistening the lungs and relieving cough, lowering blood pressure, and strengthening the brain and sedation. Eating celery often, especially celery leaves, is very beneficial to the prevention of hypertension and arteriosclerosis, and has an auxiliary effect.

4. Tomatoes.

Tomato, whose scientific name is tomato, is an herbaceous plant in the genus Solanaceae that uses ripe and juicy berries as its product. The tomatoes cultivated in our country are introduced from abroad, the fruits are mostly red, look like persimmons, so they are commonly known as tomatoes, foreign persimmons, and in ancient times, they were also called June persimmons, Xiji Sanyuan and so on. Flowering and fruiting period: summer and autumn.

It is rich in nutrients and has a beautiful and attractive appearance; It is not only the best taste in the dish, but also the beauty of the fruit, with a variety of functions, known as the magic fruit of the dish.

5. Broccoli.

Broccoli, broccoli, commonly known as broccoli. Native to Italy, it is a common vegetable. The nutrients in broccoli are not only high, but also very comprehensive, mainly including protein, carbohydrates, fats, minerals, vitamin C and carotene.

According to analysis, every 100 grams of fresh broccoli flower bulbs contain gram-grams of protein, which is 3 times that of cauliflower and 4 times that of tomatoes. In addition, broccoli is more comprehensive in mineral composition than other vegetables, rich in calcium, phosphorus, iron, potassium, zinc, manganese, etc., much higher than cabbage flowers, which also belong to the cruciferous family.

Vitamin-containing vegetables are.

Wheat germ oil, cottonseed oil, corn oil, peanut oil, sesame oil, lettuce leaves and citrus peel are also abundant, and almost all green leafy vegetables have vitamin E;

Milk, eggs and cod liver oil also contain vitamin E.

Animal foods such as meat and fish, fruits and other non-green leafy vegetables contain very little vitamin E.

Lettuce, cabbage, and cabbage are vegetables that contain more vitamin E.

celery, peppers, tomatoes, etc.

The way you asked the question was wrong, almost all kinds of common vegetables contain vitamins. However, there are many types of vitamins, and the content of various vitamins in each vegetable is different.

If you want to contain vitamin C, there are red peppers, yellow peppers, green peppers, broccoli, kale, etc.

Foods with more B vitamins are in food, which ones do you want? Let's see.

What is the most vitamin-containing vegetable? The answer is incredible, Hunan people eat it every day.

Green peppers, longan, tomatoes, strawberries, kale, cucumbers, citrus, cauliflower, cabbage, rape, coriander, spinach, celery, amaranth, cabbage, peas, cowpeas, radish.