What are the vegetables that eat the stems, which vegetables eat the roots, and which ones eat the s

Quite a lot, for example, there are turnips and lettuce. Well. There is also lotus root, folded ear root.

What are the vegetables that eat vegetable stems are celery, leeks have garlic moss. There are special features. There are many kinds of dishes that are eaten in professional self-examination, and these dishes are more nutritious vegetables that people often eat, so.

These dishes people are often. Eat it as if it were the best wonderful. A lot of people like to eat it.

I think I also particularly like to eat sauerkraut and celery. Leek. So I think this dish is nutritious and comparative.

It tastes better than anything else, so we all like to eat it. There are many that are not. Let's talk about them one by one!

Everyone must eat green food, must eat seasonal dishes. There are also Chinese cabbage dishes. Haiyan Garment Factory is good, so eating seasonal vegetables is the best and most nutritious, do you think I'm right?

I wish you all good health and life. Thank you.

There are still a lot of vegetables to eat vegetable stems, the most common is lettuce, which many of us often eat, and then there are bamboo shoots that are actually plant stems, but when they are still very tender, and then celery, to be precise, the stems and leaves of celery can be eaten, so there are many vegetables that eat stems, and there are many surprises to find by observing more.

For example, potatoes, sweet potatoes, white radish, carrots, etc., which are common in the north, as well as lotus roots, taro, and cold potatoes in the south, will be listed in large quantities in this season, and they are also very cheap.

Root vegetables are relatively easy to store, usually do not need to be put in the refrigerator to refrigerate, as long as they are placed in a cool place, they can also be put for several days, you can buy more at a time, there is no time to buy vegetables to eat and take, it is more convenient than other vegetables.

There are many vegetables to eat stems, such as kale, celery, lettuce, bamboo shoots, etc., these vegetables contain a lot of natural sugars, these sugars will not cause obesity or diabetes, and eating these vegetables often not only tastes good but is also nutritious.

Potato. In many places, it is also called ground eggs, artichokes, potatoes, yam eggs and other sweet potatoes. Sweet potatoes are also known as sweet potatoes, sweet potatoes, yams, etc., and there are red hearts, taro.

Eat vegetables, what are the vegetables that go abroad, I think there are cleaner potatoes, sweet potatoes, potatoes. Yam. It's all winged and strong.

1.Eat the root vegetables.

Radishes, carrots, water chestnuts, potatoes, sweet potatoes, yams2Eat the stems of the vegetable.

celery, lettuce, lotus root.

Mistake!! The so-called root vegetables refer to the use of roots or stems, such as ripple roots, radish, potatoes, root vegetables such as amaranth, rape and green onions and other vegetables without leaves 90% of this type.

Potatoes, turnips, lotus roots, these are all these.

Lettuce, potatoes, radish, celery...

These are listed below:

1. Potatoes. Potatoes are perennial herbaceous plants belonging to the Solanaceae family, also known as potatoes, ground eggs and potato, etc. The tuber can be eaten, and it joins maize, rice, sorghum and wheat and becomes one of the world's top five crops.

2. Yam. Yam is also known as sweet potato, white yam, white yam, etc. Its rhizome is rod-shaped, up to about 1 meter long, with few branches on the roots, and many fibrous roots growing on the white roots.

3. Sweet potato. Sweet potatoes are also called sweet potatoes, sweet potatoes and sweet potatoes. Its roots are divided into three forms: fibrous roots, tuber roots, and wood roots. The length of the stem varies depending on the variety, and it is a thin and long variety.

Fourth, radish. Radish is an annual herbaceous plant with fleshy straight roots. The skin is green, white or red and spherical, conical or oblong in shape.

5. Lotus root. The lotus root can be eaten raw or cooked, and the taste is slightly sweet and crispy. Native to India and introduced to China very early, it prefers a warm and humid environment for growth, does not tolerate shade, and cannot lack water during the growing season.

Cassava, potato, sweet potato, yam, taro, Jerusalem artichoke, banxia, manna (grass stone silkworm), ginger, onion, water chestnut and so on.

There are still many root vegetables, such as the most common radishes, carrots, horseradish, jicama, sweet potato, lettuce, callus white, stem mustard greens, bamboo shoots, toon, potato, lotus root, ginger, etc., it is estimated that there are dozens of kinds, these root vegetables are not only delicious, but also rich in nutritional value.

Including radish, potato, lotus root, yam, bamboo shoots, etc. The vitamins and minerals it contains are generally lower than those of leafy vegetables, but the starch content in potatoes, yams, taro, cucumbers and lotus roots is higher, carrots are rich in carotene, and potatoes and taro contain more protein. The melon front category includes pumpkin, loofah, cucumber, eggplant, tomato, pepper, etc.

Peppers, tomatoes, cucumbers, etc.

Which is more nutritious among root vegetables?

Root vegetables contain more sugars (mainly starch), calcium, phosphorus, iron and other inorganic salts, and some are also rich in carotene.

Stem and leaf vegetables are generally rich in multivitamins and inorganic salts, especially carotene, vitamin B2, vitamin C, etc. Topping the list among these categories of vegetables.

Stamens and fruit vegetables, such as broccoli, tomatoes, etc. Most of them have bright colors, contain more carotene and vitamins, and have more inorganic salts; Lentils, peas, etc., mostly contain higher levels of protein, vitamin B1, vitamin B2, and niacinic acid than ordinary vegetables.

There are many vegetables that eat stems, we often eat lettuce, celery, artemisia stalks, bamboo shoots, kale and green moss, these vegetables are rich in water, high in nutritional value, and most of them are crisp, sweet and palatable, can be fried meat, cold salad, soup and so on.

What is the difference between lettuce and lettuce.

The leaves are different, the leaves of lettuce are oboval, lanceolate, oval or inverted-lanceolate, and the leaves are relatively short, while the leaves of lettuce are long ovate and the leaves are longer.

The flowers are different, lettuce flowers are conical at the tip and the flowers are pale yellow, lettuce flowers are conical at the tip of the branches, and the flowers are light yellow.

The edible part is different, lettuce mainly eats its leaves, which can be stir-fried, wrapped in meat, etc., and lettuce mainly eats its stem, which can be fried meat, cold dressing, etc.

Stem vegetables include lotus root, yam, taro, water chestnut, potato, lettuce, onion, callus white, toon, garlic sprouts, cabbage, bamboo shoots, ginger, lily, carrot, brussels sprouts, mustard, etc. Stem vegetables are ingredients that are made from large rhizomes.

Vegetables can be classified according to edible organs, which can be divided into root vegetables, stem vegetables, leafy vegetables, cauliflower, and fruit vegetables.

Stem vegetables are divided into fleshy stems, tender stems, tubers, rhizomes, bulbs, and bulbs, such as bamboo shoots, toons, etc. are tender stems, and onions, garlic, etc. are bulbs.

Vegetables can be divided into melons, green leaves, eggplant fruits, cabbage, tubers, true roots, onions and garlic, cabbage, perennial lettuce, etc.

1. Artemisia quinoa. Artemisia quinoa is rich in nutrients, and it has few pests and diseases during its growth period, and basically does not use pesticides. It can be cooked or cold, and the color and taste are excellent. Planting quinoa encountered problems and did not know how to deal with it.

Artemisia quinoa is planted annually and can be harvested for many years. Especially in spring and autumn, it can be batched**. Generally, Artemisia quinoa produces 4000kg-5000kg of fresh stems per mu, and the benefits are very high.

The young stems of Artemisia quinoa, the sprouts of the reeds, and the fleshy stems of the underground hypertrophy are edible. The young stems of Artemisia quinoa are dark green or light green, like the thickness of bean sprouts, and can be picked into segments, which has a special strong aroma, which tastes better than celery.

2. Lotus root. Lotus root, also known as lotus root, belongs to the rhizome of lotus plants, which can be used for food and medicine. Lotus root is rich in starch, protein, vitamin B, vitamin C, fat, carbohydrates, calcium, phosphorus, iron and other minerals.

3. Bamboo shoots. Bamboo shoots, which are young shoots of bamboo, are also known as bamboo shoots. Bamboo is a perennial lignified plant of the grass family, and the edible part is primary, tender and fat, short and strong buds or whips.

Bamboo is a perennial lignified plant of the grass family, and the edible part is primary, tender and fat, short and strong buds or whips. Bamboo shoots are sweet and slightly cold in nature, and have the effects of clearing heat and eliminating phlegm, relieving the diaphragm and refreshing the stomach, quenching thirst and invigorating qi. Bamboo shoots also contain a lot of fiber, which can not only promote intestinal peristalsis, remove food accumulation, and prevent constipation, but also is a good food for obese people.

4. Celery. Celery is a cold food, people who are rich in yin often eat it to clear the fire, and those who are deficient in yin should not eat more, eating more will lead to stomach cold, affect digestion, and thin stool; Celery contains many nutrients in the leaves, so you should eat it with the leaves, not just the stems and leaves. The stem is short and constricted during the vegetative growth period, and elongates into a flower sprout during the reproductive growth stage, and can produce primary and secondary lateral branches.

5. Kale. The quality of kale's flower moss and young leaves is crisp and tender, light and crisp, refreshing but not hard, crisp but not tough, and it is best to stir-fry, such as fried beef and fried kidney flower. The characteristic of Cantonese fried kale is to add a small amount of soy sauce and sugar to taste, and add a small amount of cooking wine before cooking.

In addition, it can be blanched in boiling water to make a cold dish.

Kale likes moist soil environment, and kale is a long-day crop, but the existing varieties do not have strict requirements for the length of sunshine time, and its whole swimmer late growth and development process needs good light and is not shade tolerant.