Which vegetables are difficult to write, the more the better

Pod = cowpea, water chestnut = water chestnut, potato = artichoke or potato, cabbage = lotus white, bag white, purple cabbage = purple cabbage.

Cabbage (water spinach), beetroot sprout, garlic sprout (garlic sprout), lotus head (callus head).

Yam. Celery.

Mustard. Leek.

Lotus root. Capsule.

1. Beans, cucumbers, tomatoes, lotus roots, purple eggplants, carrots, mushrooms, basil, cauliflower, white radish, lettuce, greens, peanuts, sweet potatoes, high melons, yams, okra, water chestnuts, chestnuts, winter melons, sweet potato leaves, yams, lentils, celery, lotus roots, zucchini, celery, winter bamboo shoots, kale, pumpkin, spinach, watercress, cabbage, carrots, white radish, broccoli, flower yard vegetables, baby cabbage, yellow buds, cabbage, etc.

2. Vegetables refer to a kind of plants or mushrooms that can be cooked and cooked into food, and vegetables are one of the indispensable foods in people's daily diet. Vegetables provide nutrients such as vitamins and minerals that are essential for the body.

3. According to the statistics of the FAO in 1990, 90% of the essential vitamin C and 60% of vitamin A come from vegetables. In addition, there are a variety of phytochemicals in vegetables, which are recognized as effective ingredients for health, and the nutrients in fruits and vegetables can effectively prevent a variety of chronic and degenerative diseases, which are being found by people.

1. Fungus vegetables

Fungus is also called sunflower, tofu cabbage, purple horn leaves, is a perennial herbaceous plant, its plant height is about two meters, the flowering and fruiting period is in the autumn of each year, the shoots and shoots of fungus can be eaten as vegetables, the nutritional value is higher, the planting of fungus vegetables should take the method of sowing, and the seeds can be evenly sown in the soil.

2. Celery

Celery belongs to a plant, and its shape is relatively unique, it is a plant of the Apiaceae family, because it is a bit like that kind of umbrella look, hence the name. There are many types of cress, which are generally divided into three types, one is cress, one is celery, and one is called dry celery.

3. Water spinach

Water spinach is a mediocre name, but it is actually called bracken, which is a plant of the calyx group of sweet potatoes. In Fujian, Guangxi, Guizhou, Sichuan called water spinach, Fujian called Tong Cai, Hua Cai, Jiangsu, Sichuan called rattan vine vegetables, Guangdong called Tong Cai.

4. Dragon's mustard

Dragon's mustard is a kind of wild vegetable, which is a plant of the lily family and the genus Asparagus, and is also called thread cabbage, hair cabbage, sea vegetables, melon seedlings, Jiangli, etc. It can reach a height of about 1 meter, the roots are relatively elongated, the leaves are narrow strips, and the flowers are yellow-green in color.

5. Artemisia chrysanthemum

Artemisia chrysanthemum is an annual or biennial herbaceous plant of the family Asteraceae and Artemisia spp., also called Artemisia, chrysanthemum, pond artemisia, artemisia stalk, Artemisia sinensis, basil and so on, native to the Mediterranean region. The stem of chrysanthemum is about 70 cm tall, the basal leaves will wither when they reach the flowering stage, and the shape of the stems and leaves in the middle and lower parts is oblong or oblong-ovate, and the capitate inflorescence is solitary at the top of the stem or the tip of a few stems.

Leafy vegetables: including cabbage, spinach, rape, cabbage, amaranth, leeks, artemisia, coriander, mustard greens, kale, fennel, garlic sprouts, lettuce, water spinach, pea tips, lettuce, cauliflower, broccoli, lettuce, cabbage, cabbage, shallots.

Rhizomes: including radish, potato, lotus root, sweet potato, yam, taro, cocoon, amaranth, aunt, onion, ginger, garlic, garlic, leek flower, green onion, leek.

Melon and nightshade: including winter melon, pumpkin, zucchini, loofah, cucumber, eggplant, tomato, bitter gourd, pepper, corn, and small melon. Fresh legumes:

Including edamame, peas, broad beans, lentils, cowshoe, and green beans. Mushrooms: shiitake mushrooms, oyster mushrooms, enoki mushrooms, fungus, white fungus, oyster mushrooms, mushrooms.

Nutritional value of edible vegetables

The nutrients of vegetables mainly contain minerals, vitamins, fiber, etc., and the higher the content of these substances, the higher the nutritional value of vegetables. In addition, the content of water and dietary fiber in vegetables is also an important indicator of nutritional quality. In general, vegetables with high moisture content and low dietary fiber are more tender.

In addition, there are a variety of phytochemicals in vegetables that are recognized as beneficial components for human health, such as carotenoids, dipropylene compounds, methyl sulfide compounds, etc., and many vegetables also contain unique trace elements.

1. CeleryIt is one of the vegetables commonly eaten by Chinese crackers, which is rich in protein, carbohydrates, carotene, B vitamins, calcium, phosphorus, iron, sodium, etc.

2. Garlic sprouts(garlic moss), also known as garlic hair. It is one of the vegetables that people like to eat because of the flower stems extracted from garlic. Garlic sprouts are widely distributed in China and are cultivated in all parts of the country, and are one of the vegetable varieties with the largest storage capacity and the longest storage period in the vegetable refrigeration industry.

3. Kale（brassica oleracea var. capitata l.）：

It is an annual or biennial herbaceous plant of the cruciferous family and Brassica genus, a biennial herb, and is powdered. Short and stout annual stems fleshy, unbranched, green or grayish-green.

4. Lettuce(Lactuca Sativa L.) var. ramosa hort.

The common name of leaf lettuce, also known as goose cabbage, mark cabbage, lettuce cabbage, belongs to the genus Lettuce of the Asteraceae family. It is an annual or biennial herbaceous crop, the leaves are long obovate, densely packed into cabbage-like leaf balls, which can be eaten raw, crisp and tender, and the old source ridge is slightly sweet.

5. BeansIt is an annual vegetable of the genus cowpea in the family Fabaceae of the order Rosaceae. Also known as cowpea, long cowpea, and ribbon bean. Rich in protein, carotene, high nutritional value, good taste, is one of the popular vegetables widely cultivated in northern China, its popularity ranks first among all kinds of vegetables.

The above content reference: Encyclopedia - Beans.

The above content reference: Encyclopedia - lettuce.

The above content reference: Encyclopedia - Kale.

The above content reference: Encyclopedia - garlic sprouts.

The above content reference: Encyclopedia - celery.

1 mushroom, 2 onions, 3 calluses.

5 cloves of garlic custrums.

Garlic and garlic sprouts. Garlic sprouts, garlic hair.

Green garlic garlic sprouts 6 leeks.

Green leek yellow. Leeks, sprouts, leeks, flowers, 7 amaranth.

Renhan cuisine, rice amaranth, rice amaranth 8 konjac.

9 celery, celery 10

Burdock root and radish.

11 asparagus. Stone Diao cypress, dragon mustache.

12 black fungus.

13. Winter melon. 14 leaves of vegetables.

Kraft cabbage, root knife cabbage, Junda cabbage, pachyderm cabbage, light cabbage.

16. Kale. Mustard greens, cabbage kale.

17 cabbage. Choopard, Cantonese cabbage, cauliflower, seaweed.

18 ordinary cabbage.

Rape, greens, bok choy.

19 rutabas.

Purple rice cabbage, kohlrabi, kudzu vine, cranberry stems.

20 knotted cabbage.

Chinese cabbage, cabbage, kohlrabi, yellow flower white, willow cabbage, cabbage, lotus white, kale, yuan cabbage.

21 cauliflower.

Cauliflower, cauliflower, cauliflower.

22 Brussels sprouts.

Soup dish 23, broccoli and broccoli.

24 Brussels sprouts.

Kale head, jade head, jade vine stem, amaranth, pine root.

25 cabbage.

Cabbage, yellow sprouts, Shao cabbage, cabbage.

26 leaves with mustard greens.

27 herbs with celery, cabbage, spicy cabbage, greens, cabbage, bitter herbs, garnet red, and snow red.

Mustard head, large mustard, spring head, raw mustard, spicy pimple.

28 stalks with mustard greens.

Green cabbage head, horn cabbage, stick cabbage, spring cabbage head, betel cabbage.

50 lion's mane mushrooms.

51. Cabbage. Water spinach, bamboo leaf vegetables, rattan vine vegetables.

52 lettuce. Green bamboo shoots, raw bamboo shoots.

53 knotted lettuce.

Dough lettuce 54 wrinkled leaves lettuce.

Lettuce 55 gourd flat cattails, gourds, garden flowers, gourds.

Tomatoes, eggplants, potatoes, beans, cucumbers, cucumbers, winter melons, bitter gourds, pumpkins, white radish, carrots, peppers, green peppers, cauliflower, broccoli, lotus roots, lettuce, bamboo shoots, leeks, daylily, Chinese cabbage, bok choy, lettuce, rape, water spinach, mustard greens, celery, coriander, green onions, onions, garlic, ginger, green beans, lentils, soybeans, black beans, mung beans, peanuts, gourds, zucchini, fungus, enoki mushrooms

Depending on the different organs consumed, the common vegetables in daily life are the following:

1. Root vegetables: Vegetables with hypertrophic roots as product organs belong to this category.

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

2) Root tubers - root swelling that occurs from hypertrophic lateral roots or vegetative shoots, such as burdock, jicama, sweet potato, kudzu, etc.

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

1) Succulent stems - with hypertrophied above-ground stems as products, there are lettuce, callus white, stem mustard, bulb cabbage (cabbage), etc.

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

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

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

5) Bulbs - take underground bulbs as products, such as cucumber, taro, water chestnut, etc.

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

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

2) Leafy cabbage - Brussels sprouts, Chinese cabbage, lettuce, mustard greens, etc.

3) Spicy leafy vegetables - green onions, leeks, green onions, fennel, coriander, etc.

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

4. Cauliflower: flowers or fatty flower branches as products, such as goldenrod, artichoke, cauliflower, seaweed, kale, etc.

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

1) Gourd fruits - pumpkin, cucumber, watermelon, melon, winter melon, loofah, bitter gourd, snake gourd, chayote, etc.

2) Berries – tomatoes, peppers, eggplants.

3) Pods - beans, cowpeas, sword beans, peas, broad beans, edamame, etc.

4) Miscellaneous fruits - sweet corn, strawberries, water chestnut, okra, etc.

Rape, cabbage, eggplant, beans, garlic sprouts, green onions, fresh mushrooms, shiitake mushrooms, wheat, bitter chrysanthemum, lettuce, kohlrabi, cowpeas, callus white, lotus root, sweet potato, potatoes, peppers, tomatoes.

What are you asking? Let's be more careful.