According to the classification of the main edible parts of vegetables, lotus root and radish belong

There is a big difference in the structural characteristics of the types of vegetables, the lotus root is hollow, and the radish is solid. Radish is a rhizome tired vegetable, and lotus root is an aquatic vegetable. Radishes contain interferons that can induce the body's own production of interferon.

A variety of trace elements, can enhance the body's immunity, and can inhibit the growth of cancer cells, for cancer prevention, anti-cancer is of great significance, radish mustard oil and dietary fiber can promote gastrointestinal peristalsis, help the discharge of waste in the body. Eating radish often can reduce blood lipids, soften blood vessels, stabilize blood pressure, and prevent coronary heart disease.

arteriosclerosis, cholelithiasis and other diseases; Applicable people: weak constitution, spleen and stomach deficiency, gastric and duodenal ulcer, chronic gastritis.

Patients with simple goiter, threatened miscarriage, and uterine prolapse should not eat more; Precautions: Radish should not be used with ginseng and American ginseng.

Eating together; The calcium contained in radish is 98% in the skin of the radish, so it is best to eat the radish with the skin. Of course, although radish is good, you should also be careful when eating it. Due to the pungent and sweet taste of radish and cold nature, those who have a weak spleen and stomach and cannot eat, or who are weak should eat less; Radish is broken, serve ginseng, raw and cooked, He Shou Wu.

In addition, because the practical raw radish produces more gas, it is not good for canker disease, so patients with such diseases should eat less radish.

Lotus root: clear heat and cool blood, laxative, antidiarrheal, spleen appetizing, stop bleeding and dissipate stasis, benefit blood and muscle, the nutritional value of lotus root is very high, rich in iron, calcium and other trace elements, plant protein, vitamins.

And the starch content is also very rich, which has obvious effects on nourishing qi and blood and enhancing human immunity. Traditional Chinese medicine says that it is: "the main tonic nourishes the spirit, nourishes the qi", the general population can eat, the lotus root can be eaten raw, cooked, pounded juice and drink, or dried and ground to cook porridge.

To eat lotus roots, choose those with yellow-brown skin and thick and white flesh. If it is black and has an odor, it should not be eaten. Raw and cooked lotus root is suitable for stir-frying, stewing, frying and making ingredients, such as "Eight Treasures Stuffed Lotus Root", "Fried Lotus Root Box" and so on.

Do not use iron utensils when boiling lotus root, so as not to straighten the food and turn black. Uncut lotus root can be left at room temperature for a week, but because the lotus root is easy to turn black and the cut part of the face is easy to rot, the cut lotus root should be covered with plastic wrap at the incision.

Refrigerate for about a week.

AbstractHello Vegetables can be divided according to the edible parts: Leafy vegetables: mainly including green leafy vegetables, cabbage, cabbage, and leeks.

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

It mainly includes cabbage for stems and mustard greens for stems. Nightshade fruits: mainly including tomatoes, eggplants, spicy (sweet) peppers, etc.

Melons: mainly including cucumbers, pumpkins, winter melons, melons, bitter gourds, loofahs, chayote, snake gourds, etc. Legumes:

It mainly includes kidney 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 the apiaceae family, respectively, 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, and their living habits and cultivation methods are fundamentally different. Some vegetables, such as cauliflower, cabbage, and Brussels sprouts, belong to cauliflower, leafy, and stem vegetables, respectively, but the environmental conditions required by the three are very similar.

What are the types of vegetables according to the edible parts, and what are the representative varieties of each category?

Hello Vegetables can be divided according to the edible parts: Leafy vegetables: mainly including green leafy vegetables, cabbage, cabbage, cabbage, and leeks.

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

It mainly includes cabbage for stems and mustard greens for stems. Nightshade fruits: mainly including tomatoes, eggplants, spicy (sweet) peppers, etc.

Melons: mainly including cucumbers, pumpkins, winter melons, melons, bitter gourds, loofahs, chayote, snake gourds, etc. Legumes:

It mainly includes kidney 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 the apiaceae family, respectively, 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, and their living habits and cultivation methods are fundamentally different. Some vegetables, such as cauliflower, cabbage, and Brussels sprouts, belong to cauliflower, leafy, and stem vegetables, respectively, but the environmental conditions required by the three are very similar.

Hope it helps.