How to sort vegetables? What are the classifications of vegetables?

There are many types of fruits and vegetables, and in order to distinguish them, different vegetables need to be classified. Commonly used classification methods include botanical classification, agricultural biology classification, ecological classification, edible vessel classification, etc.

1.Botanical classification.

This classification method is the most detailed classification method and is often used in more specialized situations. It is a method of classification according to the phylum, class, order, family, genus, and species. There are about 35 families and more than 180 kinds of vegetables cultivated in China.

For example, peppers, tomatoes, and eggplants all belong to the Solanaceae family; Choy sum, bok choy, and radish all belong to the [cruciferous family]. The closer the relationship between vegetables, the more similarities there are, and the common pests and diseases are also the same, so this is also the reason why the same land cannot be cropped continuously.

2.Classification of agricultural biology.

According to this method, it can be divided into 13 categories: cabbage, cabbage, root vegetables, green leafy vegetables, onions and garlic, eggplant fruits, beans, melons, potatoes, aquatic vegetables, perennial vegetables, wild vegetables and edible fungi.

This classification is straightforward and often used.

3.Edible organs.

It can be divided into 5 categories: root vegetables, leafy vegetables, stem vegetables, cauliflower and fruit vegetables. This method is more commonly used.

4.The need for temperature.

It is divided into five categories: heat-resistant, temperature-loving, cold-resistant, semi-cold-tolerant and cold-tolerant. At present, the seed technology is becoming more and more mature, and the classification according to the demand for temperature has become more and more blurred, such as choy sum, there are cold-tolerant varieties, and there are also heat-tolerant varieties.

5.Photoperiod reaction.

It can be divided into three types: long-day, medium-day and short-day vegetables. This classification method will be regional, and the tropical areas are mostly long-day, and gradually become short-day plants in the north. This classification method is not commonly used.

1. Classification according to botanical.

According to botanical classification, it can be divided into monocots and dicots. Monocots are commonly found in corn, daylily, onion, yam, ginger, etc.; Common dicot plants include beans, peas, lotus roots, radish, cabbage, mustard greens, broccoli, etc.

2. Classification according to product organs.

It can be divided into root vegetables, stem vegetables, leafy vegetables, cauliflower vegetables, and fruit vegetables.

Common root vegetables include carrots, beets, kohlrabi, etc.; Common stem vegetables include bamboo shoots, mustard, cabbage, lotus root, taro, mushrooms, etc.; Leafy vegetables are commonly found in greens, Chinese cabbage, lettuce, cabbage, leeks, etc.; Common cauliflower species include cauliflower, cabbage, kale, cauliflower, etc.; Common fruits and vegetables include eggplant, tomatoes, beans, melons, etc.

Storage and preservation of vegetables.

Each vegetable has different requirements for temperature and humidity. Such as cucumber, bitter gourd, cowpea, pumpkin and other moisture-loving vegetables, suitable for storage in an environment of about 10, but not less than 8. Most leafy vegetables like cool, and should be stored in an environment of 0 to 5, but not less than 0.

The humidity suitable for storing vegetables is about 85%. When storing vegetables, you can choose a thinner fresh-keeping bag, put fresh and intact vegetables into the fresh-keeping bag, and use a needle to pierce 6 small holes in the bag, then seal the plastic bag, and store it in the refrigerator at a suitable temperature. Always remember to put the food you buy in a non-toxic and harmless (generally non-PVC) food bag.

1. Rhizomes.

The preservation of root vegetables is relatively simple. Because it is more resistant to storage, such as whole winter melon, pumpkin, corn, carrots, taro, onions, etc., the skin is harder and has more sugar, and it can be placed in a cool place indoors, and can be stored for more than 1 to a week. It is easy to spoil when put in the refrigerator, for example, potatoes are easy to sprout in the refrigerator.

2. Leafy vegetables.

These vegetables usually don't last long, and if you put them in the refrigerator directly, they will quickly turn yellow and the leaves will rot. The preservation method is to spray the leaves with some water, then wrap them in newspaper, and put them in an upright position with the stem facing down in the refrigerator vegetable and fruit storage room, which can be stored for a long time.

3. Fruits and vegetables.

The preservation of fruits and vegetables is very important to buy, and the purchase of fresh and full vegetables is conducive to extending the shelf life. For example, eggplant, tomato, green pepper, etc., choose a firm and shiny skin, and a cucumber with many thorns. The temperature of the refrigerator must be maintained at about 6 degrees Celsius, as fruits and vegetables will suffer frostbite and lose their original flavor if it is too cold.

4. Fresh beans.

The preservation method of fresh beans such as edamame, peas, broad beans, etc., is to put the peeled beans in boiling water, add salt and blanch them for one minute, then remove them, drain them after cold water, wrap them in plastic wrap and put them in the refrigerator. Salt is added to prevent the loss of soluble nutrients, and heating is to destroy the oxidase enzyme of the beans, so that the beans can be stored in the refrigerator for half a year, and they can be eaten at any time they want.

Fifth, the preservation of several kinds of daily edible vegetables.

1. Coriander preservation.

Select a large, bright green coriander with roots, bundle it into a small bundle of about 500 grams, wrap it with a layer of paper (it is better to see green leaves), put it into a plastic bag, loosely tie the bag mouth, let the coriander root face up, put the bag in a cool place, and take it as you eat. Using this method to store coriander can make the leaves of coriander fresh and tender within 7-10 days. For long-term storage of coriander, the roots of coriander can be cut off, the old leaves and yellow leaves can be removed, spread out and dried for 1-2 days, and then braided and hung in a cool place to dry.

When eating, you can soak it in warm boiled water, the color of coriander is green but not yellow, and the fragrance still exists.

2. Eggplant preservation.

The skin of the eggplant is covered with a layer of wax, which not only makes the eggplant shiny, but also has the effect of protecting the eggplant, once the waxy layer is washed away or mechanically damaged, it is susceptible to microbial attack and decay. Therefore, the eggplant to be preserved generally cannot be washed with water, but also protected from rain, bumps, heat, and stored in a cool and ventilated place.

3. Leeks are fresh.

The freshly bought leeks are tied up with small ropes and placed in a basin of water with their roots facing down. It will not be rotten for a long time. Celery, chrysanthemum, green onions, etc. can also be kept fresh in this way.

I hope it helps.

1. Leafy vegetables: mustard greens, spinach, coriander, chrysanthemum, amaranth, bok choy, celery, water spinach.

2. Root vegetables: asparagus, callus white, carrots, burdock, bamboo shoots, winter bamboo shoots, lettuce.

3. Melons and fruits: cucumber, cranberry gourd, loofah, winter melon, bitter gourd, pumpkin, zucchini.

4. Mushrooms: shiitake mushrooms, lion's mane mushrooms, fungus, enoki mushrooms, oyster mushrooms, mouth mushrooms, tea tree mushrooms.

5. Onions and garlic: shallots, leeks, garlic, ginger, chives, garlic sprouts, garlic moss.

6. Beans: peas, kidney beans, green beans, soybeans, edamame, cowpeas.

1. Root vegetables.

Fleshy root radish: carrots, white radish, turnips, root beets and other root potatoes: sweet potato, sweet potato, Huaishan, burdock, arrowroot, etc.

2. Stem vegetables.

Underground stems: potatoes, ginger, lotus roots, taro, lilies, and other above-ground stems: lettuce, bamboo shoots, orchids, onions, mustard, etc. 3. Leafy vegetables.

Leafy cabbage: Bao Xin Bai, Tianjin green, Beijing cabbage, cabbage, etc.

Spices: celery, green onions, leeks, leeks, garlic sprouts, fennel and other common leafy vegetables: Shanghai green, rape, tongcai, spinach, pea seedlings, kale, watercress, bracts, black leaf white, yellow leaf white, etc.

4. Cauliflower: cauliflower, broccoli, leek flower, overlord flower, cabbage heart, garlic heart, golden needle flower, kale flower, etc.

5. Fruits and vegetables.

Melons: cucumbers, cucumbers, bitter gourds, papayas, gourds, gourds, gourds, chayote, winter melons, pumpkins and other eggplant fruits: red eggplant, white eggplant, tomato, red pepper, finger pepper, pickled pepper and other beans:

Green beans, beans, snow peas, sweet beans, soybeans, peanuts, etc. 6, sprouts: baby cabbage, dragon mustard, mung bean sprouts, soybean sprouts, etc. 7, woody vegetables: sky green incense, wolfberry vegetables, bracken, toon, etc. 8, seabed vegetables:

Kelp, sea buckle, seal, seaweed, wakame, etc. 9, edible mushrooms: shiitake mushrooms, mushrooms, oyster mushrooms, enoki mushrooms, lion's mane mushrooms, etc. 10, wild vegetables: coriander, ginseng leaves, purslane, purslane, field seven leaves, etc.

Vegetables are divided into root vegetables, stem vegetables, leafy vegetables, cauliflower, sprouts, fruit vegetables, and edible mushrooms.

Types of vegetables. 1. Root vegetables include radish, root mustard greens, kohlrabi, turnips, rutaba, horseradish, parsnip, root celery, burdock, chrysanthemum burdock, Brahman ginseng, root cabbage, etc.

2. Vegetables such as stem vegetables include green onions, shallots, garlic, onions, ginger, artichoke, lotus vegetables, lettuce, yams, callus white, potatoes, sweet potatoes, Bryuk, asparagus, cabbage, lilies, and lotus roots.

3. Leafy vegetables include Chinese cabbage, Chinese cabbage, Brussels sprouts, kale, purple cabbage, Brussels sprouts, lettuce, spinach, leeks, celery, endive, oily lettuce, okra, water spinach, chrysanthemum, amaranth, toon, baby cabbage, kale, shepherd's cabbage, coriander, fennel, purslane, fungus leaves, mustard greens, turnip, snow fern, rape, perilla, black sesame. Types of vegetables.

Fourth, cauliflower vegetables include cabbage flowers, green cauliflower, cauliflower, goldenrod, broccoli, seaweed vines, artichokes, kale, etc.

5. Sprout vegetables include pea sprouts, toon sprouts, radish sprouts, buckwheat sprouts, peanut sprouts, ginger sprouts, soybean sprouts, mung bean sprouts, and bean sprouts.

6. Fruits and vegetables include peppers, pumpkins, golden pumpkins, black-skinned winter melons, bitter gourds, cucumbers, loofahs, vegetable melons, gourds, courgettes, chayote, zucchini, tomatoes, eggplants, kidney beans, cowpeas, peas, beans, sword beans, lentils, kidney beans, edamame, snake beans, and sweet corn.

7. Edible mushroom vegetables include shiitake mushrooms, fungus, straw mushrooms, oyster mushrooms, Xiuzhen mushrooms, enoki mushrooms, king oyster mushrooms, tea tree mushrooms, white fungus, lion's mane mushrooms, porcini mushrooms, red mushrooms, bamboo sunflowers, mouth mushrooms, pine mushrooms, Ganoderma lucidum, and cordyceps.

Classification of vegetables.

Root vegetables: mainly white radish, carrot, rutaba, turnip, jicama, sweet potato, etc.

Stem vegetables: lettuce, mustard greens, Brussels sprouts, bamboo shoots, potatoes, lotus roots, onions, garlic, etc.

Leafy vegetables: mainly cabbage, spinach, amaranth, lettuce, leeks, celery, etc.

Cauliflower: mainly goldenrod, cauliflower, seaweed, etc.

Fruits and vegetables: mainly pumpkin, winter melon, loofah, tomato, pepper, eggplant, etc.

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 nutrients such as vitamins and minerals that are essential for the body. According to the statistics of the International Food and Agriculture Organization of Materials in 1990, 90% of the essential vitamin C and 60% of vitamin A come 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.

1.Leafy vegetables: Vegetables that use leaves and petioles as products. Such as cabbage, leeks, spinach, etc.

2.Flowers, buds and stems: Vegetables made from flowers or delicate flower branches. Such as cauliflower, enoki mushrooms, etc.

3.seeds and legumes ;

4.Fruits and melons: Vegetables that use fruits and seeds as products. Such as cucumbers, tomatoes, etc.

Vegetables are classified according to the part of the plant they eat, and they can be divided into the following categories:

1.Leafy vegetables: Vegetables that use leaves and petioles as products. Such as cabbage, leeks, spinach, etc.

2.Flowers, buds and stems: Vegetables made from flowers or delicate flower branches. Such as cauliflower, enoki mushrooms, etc. Stupid Dust Book.

3.seeds and legumes ;

4.Fruits and melons: Vegetables that use fruits and seeds as products. Such as cucumbers, tomatoes, etc.

5.Rhizomes, bulbs and tubers: Vegetables that produce products from hypertrophied stems. Such as potatoes, lettuce, turnips, etc.

6.Fungi and algae: refers to edible and non-toxic mushrooms, straw mushrooms, shiitake mushrooms, enoki mushrooms, bamboo sunflowers, lion's head brothers, fungus, white fungus, etc.

7.Nuts and dried legumes.