What are the varieties of greens What are the types of greens?

Green vegetable varieties:

1. Baby cabbage.

Chinese cabbage believes that everyone is no stranger, high-quality high-quality vegetables, spring and summer can be cultivated, the annual yield is very high, it is easy to grow, the general land can be harvested, there are planted throughout the country, new varieties of heat-resistant cabbage, the taste is fresh and beautiful, and the production method is simple.

2. Suzhou green.

This kind of green vegetable plant is erect, relatively short, the leaves are dark green, the leaf surface is relatively smooth, with gloss, and the petiole is also green, it belongs to the green stem vegetable, which can be cultivated in spring and summer, and can be harvested in large quantities in autumn, and is widely planted throughout the country.

3. Choy sum. It is suitable for sowing in the warm areas of the south and is one of the special vegetables in the south of our country. Choy sum fried has a crisp and tender taste, green leaves, rich in nutrients, and delicious flavor, and is one of everyone's favorite vegetables.

4. Spinach. It is one of the most common vegetables, and as a permanent "guest" in the daily diet, green leafy vegetables such as spinach frequently appear on people's tables. It is a common and delicious home-cooked ingredient.

5. Lettuce. It can be eaten raw, crisp and refreshing, slightly sweet, lettuce is a green vegetable that everyone is very familiar with, many people like to have a copy when eating cakes and eating barbecue, which shows how much everyone loves it.

According to the color of its petioles, there are two kinds of green vegetables: white stem vegetables and green stem vegetables. White stemmed cabbage, green leaves, white petioles, erect, crisp and tender texture, small bitterness and slightly sweet. Green stalks, green leaves, pale green petioles, flattened and slightly concave, fat and erect, dwarf and thick leaves.

The texture is crisp and tender, with a slightly bitter taste.

The types of green vegetables we often eat are: lettuce, oily wheat cabbage, water spinach, emperor cabbage, white amaranth, purple amaranth, choy sum, milk cabbage, cabbage, spring cabbage, snow red, spinach, baby cabbage, coriander, cauliflower, cabbage, bean sprouts, etc.

Three types of greens that people often eat.

Chinese cabbage. Characteristics: New varieties of heat-resistant cabbage. High-quality high-quality dishes.

Cultivation points: It can be used for vegetable seedling cultivation in spring and summer, and the yield per mu of transplanting cultivation can reach 1500 2000 kg.

Suitable range: Planted in the whole city.

Suzhou green. Characteristics: The plant is erect and short. The leaf color is dark green, the leaf surface is smooth, shiny, and the petiole is green.

Cultivation points: In spring and summer, it can be used for vegetable seedling cultivation and marketing, and in autumn seedling transplanting can be used for long vegetables.

Suitable range: Planted in the whole city.

Bantam green. Characteristics: The height of the plant is cm, the plant type is erect, the leaves are oval, and the leaf color is yellow-green.

Cultivation points: It can be used for vegetable seedling cultivation in summer.

Suitable range: Planted in the whole city.

Clear away heat and trouble, dispel qi and stasis, reduce swelling and dissipate knots, and benefit the stomach and intestines. It is mainly used for the treatment of lung fever, cough, body heat, thirst, chest tightness, upset, lack of food, constipation, abdominal distension and other diseases.

Green vegetables are a general term for green vegetables, and there are more than 30 kinds of green vegetables cultivated in China. Generally, it is a fast-growing vegetable with fresh and tender green leaves, petioles and tender stems as products, and the common ones are spinach, oily lettuce, fungus, coriander, celery, bok choy, Chinese cabbage, lettuce, leeks, water spinach, mustard greens, chrysanthemum, etc.

Vegetables with normal shapes, which are generally cultivated conventionally and have not been treated with chemicals such as hormones, can be eaten with confidence.

Abnormal "vegetables" may have been treated with hormones, such as leeks, when their leaves are particularly wide and fat, 1 times wider than ordinary broad-leaved leeks, hormones may have been used in the cultivation process. Leeks that have not been subjected to hormones have narrower leaves and have a strong flavor when eaten.

The common ones are spinach and oily lettuce.

Rape, fungus, coriander, celery, bok choy, Chinese cabbage, lettuce, leeks, water spinach, mustard greens, chrysanthemum, etc. Canola: Canola has a high fiber content and can cause insoluble fiber accumulation when eaten with other high-fibre staple foods.

Fiber is the nemesis of constipation. <

The common ones are spinach, oilseed lettuce, rape, fungus, coriander, celery, cabbage, Chinese cabbage, lettuce, leeks, water spinach, mustard greens, chrysanthemum, etc.

Canola:Canola has a high fiber content and can cause insoluble fiber aggregation when eaten with other high-fiber staple foods. Fiber is the nemesis of constipation.

Green Stems:Green stem cabbage is a kind of Shanghai cabbage, also known as Xiaotang cabbage. The plant is erect with a large head and a girdle.

The height of the plant is about 28 cm, and the development degree is 28 cm to 30 cm. The leaf surface is smooth, entire, the leaves are green, broadly ovate. The petioles are greenish-white, broad and thick. The base is slightly concave.

Shanghai Qing:Shanghai green, also known as Shanghai cabbage, Suzhou green, green cabbage, green ginger cabbage, begonia cabbage, green stem cabbage, Qingjiang cabbage, rape, spoon vegetables.

It is the East China region around Shanghai.

The most common variety of bok choy. Jiangsu and Zhejiang.

The area is also called green vegetables or small green vegetables. Shanghai green is a kind of small cabbage, with few leaves and many stems, and the vegetable stems are white like gourd scoops, so Shanghai green is also called scoop white.

Four seasons cabbage:Four seasons bok choy is a cruciferous family.

Leafy vegetables are commonly used as edible vegetables. Chinese cabbage, native to China, is distributed in all parts of the north and south, and is widely cultivated in China. Brassicaceae spp. Chinese cabbage is a mustard cultivated plant, the stems and leaves are edible, and it is a one- and two-year-old herbaceous plant.

It is often cultivated as an annual crop. It has been determined that bok choy is the most mineral-rich and vitamin-rich vegetable in vegetables.

Green vegetables are the common name for vegetables, and the common types of vegetables are:

1. Cruciferous: including radish, turnip, cabbage (including Chinese cabbage, cabbage subspecies), cabbage (including Brussels sprouts, amaranth, cauliflower, broccoli and other varieties), mustard greens (including root cabbage, snow fern variety), etc.

2. Apiaceae: including celery, carrots, cumin, coriander, etc.

3. Solanaceae: including tomatoes, eggplants, and peppers (including bell pepper varieties).

4. Cucurbitaceae: including cucumber, zucchini, pumpkin, bamboo shoot, winter melon, loofah, gourd, bitter gourd, chayote, watermelon, melon, etc.

5. Legumes: including beans (including dwarf lettuce beans, vine bean variants), cowpeas, peas, broad beans, edamame beans (i.e., soybeans), lentils, sword beans, etc.

6. Liliaceae: including leeks, green onions, onions, garlic, leeks, goldenrod (i.e., daylily), asparagus, lilies, etc.

7. Asteraceae: including lettuce (including bulbous lettuce, wrinkled leaf lettuce variety), lettuce, chrysanthemum, burdock, Jerusalem artichoke, artichoke, etc.

8. Chenopodaceae: including spinach, beets (including root beets and leaf beet varieties), etc.

Extended information: Vegetables refer to a class of plants or fungi that can be cooked and cooked into food, and vegetables are one of the essential foods in people's daily diet. Vegetables provide essential vitamins and minerals for the human body.

According to the statistics of the International Food and Agriculture Organization of Materials in 1990, 90% of the VC and 60% of VA are 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 chronic and degenerative diseases.