What is the difference between stems and leaves of vegetables and stems and roots?

Green vegetables mainly refer to vegetables with leaves as the main edible part, such as spinach, rape, mustard greens, lettuce, etc. The leaves of these vegetables take on different shapes and colors, some are elongated, some are round, some are dark green, and some are light green. In terms of eating, we generally eat fresh leaves and petioles, such as Chinese cabbage, leeks, spinach and so on.

Botanically, the stem of greens refers to the part of the plant that runs from the root to the leaves, and it usually includes some elongated stems and branches. The main role of the stem is to support and transport water and nutrients to the leaves and other parts for the growth and development of the plant.

The leaves of green vegetables refer to the thin flake-like tissues that grow on the stems and branches, which are generally green in color and have the functions of photosynthesis and nutrient production. There are also structures such as veins and stomata in the leaves, which regulate the moisture and temperature of the plant.

In summary, the main differences between stems and leaves of green vegetables are their shape, color, structure and function.

The name of the part of the green, root, petiole, leaf, flower, seed.

Green cabbage is a leafy vegetable, and we generally eat fresh leaves and petioles, such as Chinese cabbage, leeks, spinach and so on.

Vegetables are generally composed of roots, stems, leaves, flowers, fruits, and seeds. Like turnips, lotus roots, we eat its fat roots, like pumpkins, tomatoes, corn, we eat its fruits and seeds, and so on.

1. Rhizomes.

Including radish, potato, lotus root, sweet potato, yam, taro, callus white, amaranth, aunt, onion, ginger, garlic, garlic, leek flower, green onion, leek yellow, etc.

2. Melons and eggplant.

Including winter melon, pumpkin, zucchini, loofah, cucumber, eggplant, tomato, bitter gourd, pepper, corn, small melon, etc.

3. 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, shallots, etc.

4. Cauliflower.

These vegetables produce flowers, hypertrophic stems or bulbs, such as cauliflower, enoki, broccoli, seaweed, artichokes and kale.

5. Fresh beans.

Including beans (including dwarf lettuce, vine bean variant vegetables), cowpeas, peas, broad beans, edamame beans (i.e., soybeans), lentils, sword beans, etc.

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

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

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

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

Root vegetables:

Green onions, garlic, ginger, shallots, onions, yams, taro, konjac, sweet potatoes, purple potatoes, potatoes, yams, lotus roots, carrots, white radish.

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

Leafy vegetables, people mainly eat the leaves of this vegetable, the common ones are white ridge cabbage, oil wheat cabbage, lettuce, leeks, water spinach, cherry blossom coriander, green onions, cabbage, green onions, Shanghai greens, celery, etc., this kind of vegetables belong to the most common category. Clan digging.

Hello! There are many stems and leaves, such as lettuce, celery, artemisia stalks, bamboo shoots, asparagus kale, and green moss.

These vegetables are rich in water, high in nutritional value, and most of them are crispy and sweet in taste, which can be used for stir-frying meat, cold salad, soup, etc.

For example, cabbage, kale, lettuce, spinach, celery, cabbage.

The lotus root we usually eat eats the stems, the onion eats the stems, and the celery eats the stems and leaves. The lotus root is a lotus plant, which eats part of its underground stems, also called rhizomes. Onions are eaten from underground bulbs (i.e., shallots.

It is a bulb that develops into a bulb in which the stem of the onion is shortened to form a flattened conical stem disc during the vegetative growth period. The edible parts of celery are the stems and leaves.

Roots: yams, turnips, carrots, yams

Stems: ginger, lettuce, taro, potato, callus white, artemisia.

Lotus root, onion, garlic head.

Leaves: greens, cabbage, spinach, amaranth, celery, bok choy, leeks, green onions, coriander.

Flowers: cauliflower, daylily, broccoli,

Fruits: eggplant, tomato, sword bean.

Green beans, lentils, edamame, bitter gourd, cucumber, zucchini, cowpeas, pumpkin, winter melon.

The cabbage is the leaf, and its stem is the white stem you throw away, and the cauliflower is usually not cultivated, and the stem end has only one capitate, that is, the edible part, which is made up of countless inflorescence stems, peduncles, and undeveloped flowers and bracts.

Compose. Most of the vegetables we eat are stems and leaves, which are more common. Some vegetables are indeed difficult to distinguish, even farmers who have grown vegetables for many years may not be able to distinguish them. Are the potatoes we have eaten for so many years roots or stems?

Many people mistakenly think that it is a root, but it is actually the swollen stem of a plant. The leaves of the potatoes are inedible. And then there are carrots, is it a root or a stem? Many people think that it is a stem, but it is actually the storage root of the plant.

Then cucumbers, eggplants, peppers, tomatoes, etc. are all fruits of plants. Everyone knows this.

Celery, cabbage, coriander, green onions, rape, spinach, chrysanthemum, etc. are all stems and leaves. Rarely eat the roots. Among them, celery and coriander are used in the northeast to pickle whole pickles. The taste is really good, and the texture is good.

Various legumes, including lentils, beans, etc., are also plant fruits. It is also a vegetable that farmers often grow. Especially the word stewed beans in a big pot.

Cabbage is a leaf, its stem is the white stem you throw away, the cauliflower is usually not cultivated, the stem end has only one head, that is, the edible part, is composed of countless inflorescence stems, peduncles and undeveloped flowers and bracts.

Root vegetables mainly refer to the use of roots or stems, such as lotus root, carrot, white radish, kudzu, konjac, lily, water chestnut, taro, onion, cigu, shallot, sweet potato, kohlrabi, lettuce, yam, water chestnut, potato, ginger, garlic, lettuce, heart radish, callus white, etc.

Cassava, potato, sweet potato, yam, taro, Jerusalem artichoke, banxia, manna (grass stone silkworm).

Ginger, onions, water chestnuts, turnips, etc

Upstairs Error!! The so-called root vegetables refer to the use of parts as roots or stems, such as ripple roots, turnips, and potatoes.

Different parts of the same vegetable have different nutritional values because the vegetables themselves have a nutritional focus, because their own conditions require different growth environments. For example, for green leafy vegetables, the leaves that grow on the surface need sunlight to grow normally, to synthesize glucose and other substances needed by the plant itself, and to supply the energy needed for respiration. Therefore, the nutritional value of green leaves will be relatively high.

The roots that grow underneath and the stems close to the surface are not exposed to sunlight, and most of them are white, so the synthetic nutrients are relatively low.

Vegetables with fruits, the more common ones are tomatoes, beans, peas, winter melons and the like, these foods can only eat fruits, roots and leaves are not suitable for eating, pay more attention when eating. Leafy greens are rich in nutrients, and some of these vegetables are nutritious, but rhizomes are more nutritious than leaves. There are many leafy vegetables, spinach, cabbage, purple cabbage, lettuce, bok choy, oily lettuce, etc., these leaves are rich in nutrients, vitamin C, vitamin E and various nutrients, etc., are beneficial to the body.

The rhizomes in these vegetables are not suitable for consumption and are not very nutritious.

It is necessary to determine which one is better, the root stem or the leaf, according to different vegetables, and each vegetable is different. For example, some vegetables can only eat rhizomes, so rhizomes are relatively more nutritious, and some can only eat leaves, similar to oily wheat vegetables, that is, these leaves will be more nutritious. Different vegetables are nutritious in different places.

The roots and leaves of vegetables contain different nutrients, and it is not possible to use which one is better, so it can be said that they have different nutrients, and the nutrients supplemented are not the same. Because different parts have different functions in plant growth, this leads to the difference in some nutrients in it.

Lotus root, cassava, potato, sweet potato, yam, taro, Jerusalem artichoke, banxia, manna seed, ginger, onion, water chestnut, radish, etc. Root vegetables are between grains and vegetables, and have a higher starch content than leafy vegetables, which can provide more calories to the human body.

According to testing, every 100 grams of root vegetables can provide 79-100 kcal, while general vegetables can only provide 10-41 kcal, and their protein and inorganic salt content is relatively low. Inorganic salts are also important substances for the human body to keep out the cold, according to a foreign study, people are afraid of cold and the lack of a certain inorganic salt component in the body, and root vegetables contain a lot of minerals. Therefore, eating more root vegetables such as carrots, ginger, potatoes, yams, lotus roots, and taro in winter can enhance the ability to withstand the cold.

In terms of how to eat, these foods are not particularly particular, and it is best to stew them with mutton, beef, etc., to keep out the cold better. Ganoderma lucidum spore powder can improve the functions of cellular immunity and humoral immunity, promote the increase of white blood cells, increase the content of immunoglobulins and complement, induce the production of interferon, activate the activity of natural killer cells and macrophages, and enhance the weight of the immune organs thymus, spleen and liver, thereby enhancing the body's ability to resist various diseases.