What are the vegetables in autumn and which vegetables are in season in autumn?

There are many seasonal vegetables in autumn, such as beans, cucumbers, tomatoes, lotus roots, purple eggplants, carrots, as well as mushrooms, basil, cauliflower, white radish, greens, peanuts, sweet potatoes, high melons and yams, celery, of course, different regions, the types of vegetables are also different.

Baby cabbage, yams, taro, potatoes, sweet potatoes, eggplant, etc.

Four seasons vegetable table, for reference when buying vegetables.

1. Spring: cabbage, celery, red amaranth, water spinach, Shanghai greens, sweet potato leaves, rape flowers, fungus, kohlrabi, cauliflower, leeks, chrysanthemum, purple cabbage, broccoli, Chinese cabbage, green garlic, shallots, carrots, lettuce, potatoes, etc.

2. Summer: red amaranth, water spinach, Shanghai green, sweet potato leaves, rape, fungus, leeks, cabbage, cucumber, courgette, loofah, chayote, pumpkin, callus, tomato, cabbage, green beans, Chinese cabbage, cabbage, kidney beans, okra, eggplant, etc.

3. Autumn: red amaranth, water spinach, Shanghai greens, sweet potato leaves, spinach, cabbage greens, mustard greens, oil wheat cabbage, hanging gourd, hairy gourd, winter melon, cucumber, courgette, loofah, edamame, pepper, cabbage, pumpkin, radish, eggplant, cocoon, long bean, lentil, etc.

4. Winter: chrysanthemum, lettuce, Shanghai greens, cabbage, spinach, lettuce, celery, kohlrabi, Chinese cabbage, mustard greens, snow peas, sweet beans, white radish, carrots, tomatoes, potatoes, purple cabbage, broccoli, cauliflower, celery, garlic sprouts, green onions, lettuce, etc.

Answer: radish, cabbage, potatoes, etc.

1. Eggplant

Eggplants start to be on the market after the beginning of autumn, and after Tanabata officially enters autumn, it's time to eat the delicious eggplant that represents autumn. The eggplant in autumn is fresh and tender, and it is soft and delicious when you bite into it. At this time, we can eat cold eggplant, steamed eggplant dipping sauce to eat, moist and nutritious, is a very good autumn vegetable.

2. Lotus root

Lotus root is known as water ginseng, so the nutrient deficiency of lotus root should not be underestimated. We can make cold lotus root slices or stewed lotus root to eat, and there is also a delicious osmanthus brown sugar glutinous rice root, which is really nutritious and delicious to eat as a dessert. In addition, the lotus root is divided into seven holes and nine holes, the seven holes are more crisp and tender to eat, and the nine holes are very soft to eat, and it is a glutinous state after cooking, we need to choose different holes of the lotus root according to the food we make, so that the lotus root is delicious enough.

3. Celery

Celery contains unique apigenin, fiber is beneficial to the body's metabolism, and is rich in dietary fiber and trace elements, and potassium is supplemented. We can chop celery, blanch it with peanuts, and then add vinegar, salt, sugar, light soy sauce and other seasonings, mix it together, and make a delicious cold celery peanut rice with rice, which is moist and nutritious, and it is also a good choice for us in summer.

4. Spinach

Spinach has a high crude fiber content, and vitamin C is more than ordinary vegetables, eating spinach can not only be nutritious and dry, but also eat without fire and supplement iron, which is a rare nutritious vegetable. In autumn, you can use spinach and eggs and shrimp skin to make a delicious spinach egg shrimp skin soup, which is so delicious.

5. Yam

Yam is a flat ingredient, which has a good effect on moisturizing dryness and nourishing yin, and eating yam is also good for appetite. We can make yam cake or homemade blueberry yam which are very good choices.

What vegetables are suitable to eat in autumn.

1.Baby cabbage — high in calcium.

Among autumn vegetables, bok choy has the highest calcium and potassium content, with a calcium content of 90 mg per 100 grams of bok choy, which is almost equal to 2 3 times the content of cabbage. Traditional Chinese medicine believes that cabbage is flat in nature and sweet in taste. Patients with lung fever, cough, and constipation may wish to eat more cabbage, but people with spleen and stomach deficiency or diarrhea symptoms should not eat more.

There are many ways to eat cabbage, and it should be noted that the stir-fry and boiling time should not be too long, so as not to lose nutrients. (PS: It is important to note that some thyroid diseases cannot eat cabbage, because cabbage may cause goiter, so be sure to pay attention.)

2.Artemisia chrysanthemum — High in iron.

Compared with other autumn vegetables, the content of ferric in chrysanthemum is relatively high, about milligrams per 100 grams, which is suitable for anemia patients. In addition, chrysanthemum contains choline and other substances, which have obvious effects on lowering blood pressure and tonifying the brain. The volatile oil with special fragrance in chrysanthemum is helpful for appetizing, but the aromatic essential oil is volatile when heated, so it should be stir-fried quickly when cooking.

3.Spinach — high in folic acid.

In addition to the well-known minerals such as magnesium, iron, and zinc, spinach is also rich in folic acid, and the most important function of folic acid is to make red blood cells and white blood cells and enhance immunity. It is also an important nutrient for the prevention of birth defects in babies. Spinach is also one of the best lutein**, and lutein is very effective in preventing "retinal macular degeneration" caused by eye aging.

Since folic acid is a water-soluble vitamin, it is unstable to heat and light, so it is best to buy and eat spinach and store it for no more than 2 days. Moreover, it should be cooked by steaming, stir-frying on high heat, and boiling in a small amount of water to avoid cooking for too long, too rotten, and loss of nutrients.

4.Broccoli - high in carotene.

As a recognized star vegetable, its nutrient content is not only high, but also very comprehensive, especially the carotene content is far ahead, containing about 7210 micrograms per 100 grams. Carotene can not only be converted into vitamin A, protect the eyes and eyes, but also have antioxidant effects, which is of great significance for the prevention of cardiovascular diseases, tumors, as well as anti-aging and cancer prevention. In addition, broccoli is rich in calcium, phosphorus, iron, potassium, zinc, manganese, etc., which is much higher than that of cabbage flowers, which also belong to the cruciferous family.

Moreover, its vitamin C content is nearly 3 times higher than that of tomatoes. Studies have shown that broccoli is the best anti-cancer effect when steamed for 5 minutes and then mixed and eaten.

5.Celery — pentathlon champion.

When eating celery, the habit of taking only the stems and discarding the leaves is really unscientific. Among autumn vegetables, celery leaves have the highest content of vitamin E and four minerals: magnesium, manganese, copper, and phosphorus. The higher the potassium, calcium and magnesium intake from food, the less likely it is to increase blood pressure.

Take fresh celery and wash it, you can chew it with the leaves and stems, 2 times a day, 20 grams each time, and continue to take it for a week, and the effect of stabilizing blood pressure is obvious.

Autumn vegetables are ranked, these 5 kinds of vegetables are the best in autumn, and the effect is many and good!

There are many kinds of vegetables in autumn, such as cabbage, loofah, edamame, bitter gourd, okra, etc., among which cabbage can be eaten all year round because it is not affected by the season; In autumn, you can often see loofahs on the dining table, because the range of loofahs is very wide, and they are planted in all regions of the country; The main part of edamame is the seed inside the shell.

Cabbage is one of the vegetables often eaten in autumn, cabbage is generally collected in October in autumn, the most common is the stir-fry method, which can effectively lock most of the nutrients in cabbage, and will not be easily lost.

Vegetables are food that people can not lack all year round, so what are the vegetables in autumn, the common vegetables in autumn are loofah, loofah has thousands of acres of breeding centers in the country, and loofah can often be seen on the table in autumn; And the taste of the loofah is smooth and slightly sweet, and it also has high nutritional value.

Edamame is a type of bean and is generally harvested in the fall; Edamame needs to peel off the shell before eating, mainly eating the seeds inside; Edamame has a certain chewiness to eat, and boiling edamame is the most common way to preserve the aroma of edamame.

Bitter gourd generally only ripens in early November, and the bitter taste of bitter gourd is very bitter, but if you chew bitter gourd for a long time, it will release a hint of coolness; Many people don't like to eat bitter gourd, but bitter gourd has high nutritional value, and regular consumption of bitter gourd has the function of clearing fire and detoxifying and preventing myopia.

Okra ripens in early September and is a small shrub; Okra is shaped like a chili pepper, is long, pointy and blue-green in color; Okra has a crisp texture with a bit of spiciness, and eating okra regularly has a refreshing effect.

<> autumn vegetables include beans, cucumbers, tomatoes, lotus roots, purple eggplants, etc.

1. Beans: Beans are leguminous of the order Rosaceae.

An annual vegetable of the genus Cowpea. Also known as cowpea, long cowpea.

With beans. Beans are highly adaptable, can be cultivated in the open field, can also be planted in protected areas, and can also be produced annually and marketed in all seasons.

2. Cucumber: It is widely cultivated in various parts of China, and many areas are cultivated in greenhouses or plastic greenhouses. It is widely cultivated in temperate and tropical regions.

3. Tomato: Tomato is native to South America.

It is widely cultivated in the north and south of China. The fruit of tomato is rich in nutrients and has a special flavor. It can be eaten raw, cooked, processed ketchup, etc.

4. Lotus root: Lotus root is a large underground stem of lotus flower, which can be eaten. Lotus fields are mainly cultivated in swampy areas, and lotus roots are abundant in Hubei, China.

5. Purple eggplant: shrubs can reach 1 meter high, twigs, flat or stellate hairs with short stalks, twigs are mostly purple (wild ones often have skin thorns), and the hair is gradually shed when it gets old.