How many types of vegetables are there? How many types of vegetables are there

Vegetables include spinach, beets, celery, carrots, cumin, coriander, tomatoes, eggplants, peppers, cucumbers, zucchini, pumpkin, turnips, cabbage, kale, mustard greens, etc.

1. Celery. <>

Celery is rich in protein, carbohydrates, carotene, B vitamins, calcium, phosphorus, iron, sodium, etc., at the same time, it has the effect of flattening the liver and clearing heat, dispelling wind and dampness, removing annoyance and reducing swelling, cooling blood and stopping bleeding, detoxifying and promoting lungs, strengthening stomach and blood, clearing the intestines and faecating the intestines, moistening the lungs and relieving cough, lowering blood pressure, and strengthening the brain and sedation.

2. Tomatoes. <>

The fruit of tomato is rich in nutrients and has a special flavor. It can be eaten raw, cooked, processed in ketchup, juice or canned whole fruit. Tomatoes contain fruit acids, which can reduce cholesterol levels and are beneficial for hyperlipidemia.

3. Pumpkin. <>

The fruit of the pumpkin can be used as a substitute for food. The whole plant is also used for medicinal purposes, the seeds contain pumpkin seed amino acids, which have the effect of clearing heat and dehumidification, repelling insects, controlling and killing schistosomiasis, vine has the effect of clearing heat, Guati has the effect of stabilizing the fetus, ** toothache.

4. Mustard greens. <>

Mustard greens are very rich in nutrients. The seeds can be used for chest and rib swelling, coughing and wheezing, cold phlegm coagulation, pubic dice, and sputum nucleus; Vinegar can be applied externally to treat swelling and joint pain.

5. Cucumbers. <>

Cucumber is sweet, sweet, cool, bitter, non-toxic, and enters the spleen, stomach, and large intestine. It has the effect of removing heat, diuretic, clearing heat and detoxifying; Indications for polydipsia, sore throat, burning eyes, fire burns. There is also a ** effect.

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

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.

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.

Vegetables refer to plants other than grains (mostly herbs) that can be cooked and cooked into food.

Species: 1 melon class 2

Green leafy 3, nightshade 4

5 cabbage and 6 tubers

True Root Class 7Onions and garlic.

8 cabbage. 9 pods.

10 years of lettuce.

11 aquatic lettuce.

12 fungi. 13 Miscellaneous.

It is difficult to name all the vegetables, but there are many that you see in daily life, such as: cabbage, carrots, carrots, cabbage, lettuce, leeks, leeks, green garlic, green onions, yellow flowers, fungus, potatoes, ginger, spinach, lettuce, coriander, shiitake mushrooms, straw mushrooms, porcini mushrooms, cucumbers, loofahs, pumpkins, bamboo shoots, gourds, vegetable melons, eggplants, cowpeas, green beans, peppers, mushrooms, tomatoes, zucchini, lotus roots, coconut white, bamboo shoots

Potato carrots.

Onions and celery. Cabbage purple cabbage.

Cucumber tomatoes.

Small carrots. White radish watercress.

Corn tip corn.

Cauliflower greens.

Green onion mustard seedlings.

Green peppers, red peppers. Yellow pepper mushrooms.

Green-skinned pumpkin. Coriander green beans.

Elongated flat beans. Transparent cabbage.

Lettuce turnips.

Okra peppers. Small taro big taro.

Sweet potatoes and spinach. Mung bean sprouts bowl beans.

Corn kernels, Korean cabbage, etc.

As far as I know, there are more than 40 kinds of green leafy vegetables in 15 families cultivated in various countries around the world, while there are more than 20 kinds of 13 families in China; There are also those wild ones that are not included, and if this is the case, it is impossible to tell ...... specifics

The types of vegetables include leafy vegetables, roots, tooth seedlings, fruits and vegetables, fungi, melons and so on.

According to incomplete statistics, there are more than 100 kinds of vegetables cultivated in China, among which the main ones are cultivated.

Forty or fifty kinds. There are many ways to classify them, such as classification by botanical characteristics, classification of edible parts, classification of agricultural biology, classification of temperature, classification of light, classification of nutrients, classification of edible methods, and so on.

Vegetable plants have a wide range and many species. China is one of the origin centers of cultivated plants in the world, in addition to some cultivated plants as vegetables, there are many wild or semi-wild species, such as camellia, purslane, quinoa, dandelion, Houttuynia cordata, etc., can also be eaten as vegetables.

Leafy vegetables: cabbage, cabbage, purple-backed geranium, Brussels sprouts, kale, Chinese cabbage, Chinese cabbage, Chinese cabbage, green cabbage, cabbage, purple cabbage, lettuce, spinach, leeks, leeks, leeks, leek flowers, garlic sprouts, celery, cress, dragon's beard, bitter chrysanthemum, chrysanthemum, oily wheat cabbage, ginseng vegetables, okra, rich cabbage, Taiwan sweet potato leaves, purple back cabbage, water spinach, chrysanthemum, amaranth, toon, etc.

Rhizomes: radish, green onion, shallot, garlic, onion, ginger, artichoke, lotus, garlic, leek sprout, lettuce, yam, taro, konjac, potato, sweet potato, cold potato, shredded bellflower, kohlrabi (root mustard) turnip, rutaba, root beet, jicama, kudzu, brussels sprout, lily, lotus root, etc.

Sprouts: pea sprouts, toon sprouts, radish sprouts, buckwheat sprouts, peanut sprouts, ginger sprouts, soybean sprouts, mung bean sprouts, bean sprouts, etc.

Fruits and vegetables: peppers (peppers, green peppers, sharp peppers, bell peppers, Chaotian peppers, screw peppers), pumpkin, golden pumpkin, winter melon, bitter gourd, milk gourd, cucumber, loofah, chayote, vegetable melon, courgette, gourd, vegetable melon, zucchini, tomato, eggplant, kidney beans, cowpeas, peas, frame beans, sword beans, lentils, green beans, edamame, corn tips, broad beans, kidney beans, eyebrow beans, four-sided beans, snake gourd, etc.

Mushrooms: fungus, white fungus, ground fungus, stone fungus, oyster mushroom, straw mushroom, mouth mushroom, lion's mane mushroom, enoki mushroom, shiitake mushroom, chicken leg mushroom, bamboo sunflower, anchovy mushroom, tea tree mushroom, king oyster mushroom, Xiuzhen mushroom, pork belly mushroom, wakame, etc.

There are five major types of vegetables, which are leafy vegetables: cabbage, spinach, rape, cabbage, amaranth, leeks, artemisia, coriander, mustard greens, kale, fennel, garlic sprouts, lettuce, water spinach, pea tips, lettuce, cauliflower, broccoli, lettuce, cabbage, shallots, etc. Rhizomes:

Including radish, potato, lotus root, sweet potato, yam, taro, callus white, amaranth, aunt, onion, ginger, garlic, garlic, leek flower, green onion, leek yellow, etc. Melon and eggplant: including winter melon, pumpkin, zucchini, loofah, cucumber, eggplant, tomato, bitter gourd, pepper, corn, cucumber, etc.

Fresh beans: including edamame, peas, broad beans, lentils, cowshit, green beans, etc. Fungi:

Shiitake mushrooms, oyster mushrooms, enoki mushrooms, fungus, white fungus, oyster mushrooms, mushrooms, etc.

Hello! There are many types of vegetables, and the specific ones are categorized:

1. Underground stems: carrots, shallots, potatoes, potatoes, etc.;

2. Leafy vegetables: broccoli, kale, vegetables, camelina purse, cabbage, sweet potato leaves, cabbage, etc.;

3. Melon cuts: winter melon, tomatoes, Chaotian pepper, eggplant, winter melon, kidney beans, etc.;

4. Fresh bean food: soybeans, beans, kidney beans, snow peas, etc.;

5. Fungi and algae plants: sea vegetables, kelp silk, oyster mushrooms, hair cabbage, fungi, etc.

Although there are more than 20 families of vegetables commonly cultivated in China. However, some common species or varieties are mainly concentrated in 8 families.

1. Cruciferous, including radish, turnip, cabbage, cabbage, etc.;

2. Umbel-shaped flower feast sock stove, including celery, carrot, cumin, coriander, etc.;

3. Solanaceae, including tomatoes, eggplants, peppers, etc.;

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

5. Fabaceae, including kidney beans, cowpeas, peas, broad beans, edamame, lentils, sword beans, etc.;

6. Liliaceae, including leeks, green onions, onions, garlic, leeks, goldenrod, stone cypress, lilies, etc.;

7. Inulin, including lettuce, lettuce, chrysanthemum, burdock, Jerusalem artichoke, artichoke, etc.;

8. Chenopodaceae, including spinach, beets, etc.

There are many types of vegetables, and there are different classification methods, the most common is to classify according to the organs of plants, that is, they are divided into root vegetables, stem vegetables, leafy vegetables, fruit vegetables, cauliflower, etc. 1. Root vegetables (the edible part is mainly hypertrophic roots) (1) Fleshy roots: refers to the edible part of the vegetables with the main root of the hypertrophic growth of seed radicle, mainly including carrots, radish, turnips, cabbage, horseradish, parsnip, and root capsule.

2) Root tubers: refers to the edible part of the vegetables with hypertrophic lateral roots or swollen roots that occur in vegetative shoots, mainly including jicama, sweet potato, kudzu and burdock. 2. Stem vegetables (the edible part is mainly hypertrophic stems) (1) Fleshy stems:

It refers to the edible part of the vegetables that are mainly based on hypertrophied above-ground stems, mainly including lettuce, callus white, capsule, and bulb cabbage. (2) Tubers: refers to the edible part of the vegetables mainly with hypertrophied tubers, mainly including potatoes, Jerusalem artichoke, silver striped cabbage, and grass stone silkworms.

3) Bulbs: refers to some edible vegetables mainly underground bulbs, mainly including taro, water chestnut and cigu. (4) Bulbs:

It refers to the edible part of the bulb formed by the swelling of the base of the leaf sheath, mainly including shallots, onions, garlic, and lilies. (5) Tender stems: refers to the edible part of the vegetables that mainly sprout young shoots, mainly including bamboo shoots, toons and asparagus.

6) Rhizomes: refers to some edible vegetables with hypertrophied rhizomes, mainly including lotus root, ginger and lotus. 3. Leafy vegetables (the edible part is mainly fresh and tender leaves and petioles) (1) Bulb leaf vegetables:

It mainly includes slag empty starvation cabbage, Chinese cabbage, cabbage, and lettuce. (2) Spicy leafy vegetables: mainly including green onions, leeks, green onions, fennel, and fragrant vegetables.

3) Common leafy vegetables: mainly including Chinese cabbage, camellia, kale, spinach, amaranth, wuta-ta, cabbage, leaf beet, lettuce, chrysanthemum, celery. 4. Fruits and vegetables such as return (the edible part is mainly fruits and seeds) (1) Gourd fruits:

It mainly includes cucumber, loofah, bitter gourd, chayote, pumpkin, winter gourd, and snake gourd. (2) Berries: mainly including peppers, tomatoes, and eggplants.

3) Pods: mainly including cowpeas, sword beans, broad beans, kidney beans, peas, and edamame. (4) Miscellaneous fruits:

It mainly includes water chestnut, okra, and sweet corn. 5. Cauliflower (the edible part is mainly flowers or fat flower branches) cauliflower vegetables mainly include goldenrod, cauliflower, kale, seaweed, artichoke.

Types of vegetables.

According to the commercialization, it can be divided into:

There are two categories of fresh vegetables and vegetable products, and each of the two categories can be divided into several subcategories.

1. Types of fresh vegetables.

Wild species: wild mushrooms, bracken, vetch, water celery, etc.;

Cultivation (cultivation): root vegetables, stem vegetables, leafy vegetables, cauliflower, fruit vegetables, tooth vegetables, young seeds, edible fungi, etc.;

Marine (aquatic) species: kelp, seaweed, lotus root, water chestnut, etc.

Second, the types of vegetable products.

Clean vegetables and fresh-cut vegetables: fresh vegetables that have been lightly processed and fresh-packed in the early stage, and can be eaten or used in the catering industry;

Quick-frozen: refers to fresh vegetables that have been cut and quick-frozen;

Dehydrated dried vegetables: refers to dried vegetable products after dehydration;

Pickled cabbage: refers to vegetable products made of sauce, pickled and pickled;

Canned products: vegetable products packaged in canned containers after processing;

Vegetable juice drinks: Vegetable juice is a juice obtained by pressing fresh or refrigerated vegetables. Further processing (e.g. blending, sterilization, packaging) can be used to become vegetable liquid and tung juice products or vegetable juice beverages.

3. Names of vegetable varieties.

Root vegetables. Radish (white radish, carrot, water radish), root mustard, kohlrabi (mustard), turnip (cranberry, woer vine), turnip (kimple) and horseradish, parsnip, celery, burdock, chrysanthemum burdock, Brahman, root cabbage (seaweed, flame cabbage), etc.

Stem vegetables. Green onions, shallots, garlic, onions, ginger, artichoke, lotus vegetables, lettuce, yams, callus white, potatoes, sweet potatoes, Bruke, asparagus (stone cypress), cabbage, lily, lotus root.

Leaf vegetables. Chinese cabbage, baby bok choy, Brussels sprouts, kale, purple cabbage, Brussels sprouts, lettuce, spinach, leeks, celery, bitter endive, lettuce, okra, water spinach, chrysanthemum, amaranth, toon, baby cabbage, kale, camellia, coriander, fennel, purslane, fungus leaves, mustard greens, turnips (coriander, coriander), mushroom, rape, perilla, black sesame.

Cauliflower. Cabbage flowers, green cauliflower, cauliflower, goldenrod, broccoli, seaweed vine, artichokes, kale, etc.

Sprouts. Pea sprouts, toon sprouts, radish sprouts, buckwheat sprouts, peanut sprouts, ginger sprouts, soybean sprouts, mung bean sprouts, bean sprouts.

Fruits and vegetables. Peppers (peppers, green peppers, sharp peppers, bell peppers, Chaotian peppers, line peppers), pumpkin, golden pumpkin, black-skinned winter melon, bitter gourd, cucumber, loofah, vegetable melon, gourd, courgette, chayote, zucchini, tomato, eggplant, kidney beans, cowpeas, peas, shelf beans, sword beans, lentils, kidney beans, edamame, snake beans, sweet corn.

Edible mushrooms. Shiitake mushroom, fungus, straw mushroom, oyster mushroom, Xiuzhen mushroom, enoki mushroom, king oyster mushroom, tea tree mushroom, white fungus, lion's mane mushroom, porcini mushroom, red mushroom, bamboo sunflower, mouth mushroom, matsutake mushroom (matsutake mushroom), Ganoderma lucidum, cordyceps.