Where do vegetables come from? What is this vegetable called?

Because people often eat staple foods, they are very dry, and vegetables are good for digestion.

Ancient Chinese vegetables came from the collection of wild plants, and later with the development of agricultural production, vegetable cultivation gradually emerged, and wild vegetables gradually changed to cultivated species, and the variety continued to increase; At the same time, with the increase of internal and external exchanges, the introduction of vegetables has also been promoted. The earliest detailed data on vegetables in China was in the Book of Songs 2,500 years ago.

Vegetables: 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.

The origin of the dish is as follows:

1. The earliest dishes.

The earliest hominids mainly obtained food by gathering, and they met their food needs by picking wild fruits and wild vegetables. With the change of natural conditions and the observation and study of plants by humans, people have gradually learned about the edibility of some plants. As a result, they began to consciously grow, collect, and eat some plants, which was the earliest form of the vegetable.

2. Vegetable planting.

With the advent and development of agriculture, human beings began to cultivate and breed crops. In this process, people gradually cultivated a series of vegetable varieties that can be eaten or returned, such as Chinese cabbage, greens, eggplant, beans, etc. These dishes are highly adaptable and easy to cultivate in different regions and different climatic conditions, enriching people's dietary varieties and enriching human food culture.

3. Form a cuisine.

In ancient China, the development of cuisine was influenced by culture and region. The cuisines of various regions have gradually formed through inheritance and innovation, such as Sichuan-shirted and laughing hungry cuisine, Cantonese cuisine, Hunan cuisine, etc., each of which has its own unique cooking methods, flavors and taste characteristics. At the same time, due to the influence of exchange and migration, there will also be mutual influence and integration between different cuisines, resulting in a more diverse cuisine.

Benefits of eating vegetables:

1. Rich in nutrients.

Vegetables are rich in nutrients such as vitamins, minerals, and fiber, which are essential for maintaining good health. For example, dark-colored vegetables such as spinach and kale are rich in vitamin K, folate, and antioxidants, which contribute to bone health and immune system function. A balanced intake of a variety of vegetables can help meet your body's needs for different nutrients.

2. Help control weight.

Vegetables are often high in fiber, which increases satiety and reduces the amount of calories eaten. Eating more vegetables can help you manage your weight and reduce your risk of obesity. In addition, vegetables are high in water, which helps to maintain the body's water balance and maintain a good metabolism.

3. Promote digestive health.

The fiber in vegetables helps promote digestive health. They can increase intestinal motility, prevent constipation, and maintain a normal balance of intestinal flora. Fiber also helps lower cholesterol levels and control blood sugar, preventing diseases such as cardiovascular disease and diabetes.

This vegetable is called 头 (jiào tóu) 旁語.

Head (scientific name: Allium Chirense G..) don, monogr.

It is a perennial herbaceous plant of the lily family, allium genus, several bulbs clustered, narrowly ovate, 2-5 leaves, hollow, nearly equal to the length of the flower leaf, the flower leaf is lateral, cylindrical, and the total bract is shorter than the umbel inflorescence; umbels nearly hemispherical, loose; peduncle nearly equal in length, with small bracts at the base; flowers lilac to dark purple; The filaments are of equal length, the ovary is obovate-shaped, and the columella protrudes beyond the perianth. Flowering and fruiting in October-November.

Distribution of heads: Distributed in China. It is widely cultivated in the Changxian Limb River basin and the provinces and regions south of it, and there are also wild ones. It is also cultivated in Japan, Vietnam, Laos, Cambodia and the United States.

Xiangyin head is a cross-year cultivated herbaceous crop, produced in Xiangyin County, Hunan Province, and eaten by bulbs. Xiangyin County is located on the shore of South Dongting Lake and is known as the "hometown of the head". The head has a history of cultivation in Xiangyin for nearly 1,000 years, and it is a traditional industry in Xiangyin.

It has the functions of strengthening the spleen and appetizing, stopping diarrhea and dissipating pain, and the head pickled products are "Ganoderma lucidum in the dish" in Japan. In January 2006, the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China approved the implementation of geographical indication product protection for Xiangyintou.

Cabbage. Cabbage was known as Woong in ancient times, and as a vegetable that really originated in China, Chinese cabbage has a very long history of cultivation in China. In the Neolithic period, there were cabbage seeds unearthed at the site of Banpo Village in Xi'an, which shows that as early as six or seven thousand years, the Chinese people began to plant cabbage.

Native to the Mediterranean coast and China, cabbage was introduced to Japan, Europe and the United States in the 19th century. The south of the Yangtze River is the main production area, and the planting area accounts for 40%-60% of the sown area of autumn, winter and spring vegetables. After the 70s of the 20th century, the cultivation area in northern China also expanded rapidly, and it was widely cultivated in various places.

Its cultivation area and consumption rank first among all kinds of vegetables in China.

Sunflower greens. Sunflower is also known as winter sunflower, and folk call winter amaranth or slippery cabbage. It belongs to the Malvaceae family.

Sunflower is also a vegetable native to China. Li Shizhen said"Sunflower vegetables, the ancients planted for the common food, and the ones planted today are quite fresh"。

The four major vegetables of sunflower and weed (young leaves of bean seedlings), shallot, green onion and leek were called "five vegetables" in the Spring and Autumn Period and the Warring States Period. In the Book of Poetry in the "National Style, Feng Feng, July" there is a record of "eating Yu and Herbs in June, Heng Kwai and Herbs in July", and Kwai Cai was a very important vegetable variety at that time, and had the reputation of "the king of 100 vegetables".

Vegetables are grown by farmers and sold to each family by themselves or by their merchants.