This part of the vegetable is the most nutritious

This part of the vegetable is the most nutritious

In fact, vegetables can be divided into three types: stem-leaf type, root type and fruit type, and then flowers and melons.


hzh {display: none; }  茎叶型蔬菜  有油菜、韭菜、小白菜、菠菜等,维生素C和胡萝卜素含量丰富。Spinach contains iron, but at the same time contains oxalic acid, which will hinder the absorption of calcium and iron in food, so it should be slightly simmered in boiling water before cooking.

  Root vegetables include radishes, carrots, taro, potatoes, and sweet potatoes.

Radish contains a lot of vitamin C. Carrot contains a lot of carotene, potatoes, taro contains more starch, high conversion, and other nutrient substitution.

The common feature of root vegetables is that they are rich in crude fiber.

If you cut the radish and carrot into thin slices or thin strips, place 1?
After 2 days, the crude fiber can be increased by about 3 times.

Therefore, radish foods should be cut and eaten now, and should not be stored after cutting.

  Fruit vegetables include tomatoes, beans, bell peppers, cucumbers, loofah, pumpkin and eggplant.

In addition to beans, pumpkins, loofah, and eggplant, it is best to eat raw vegetables and crush the vitamins during the casting process.

Tomato contains lycopene and vitamin C in cholesterol.

Beans, including lentils, peas, edamame, etc., have higher protein content, amino acid grains in grains, and other contents such as calcium, phosphorus, iron, and vitamin B1 are also higher than other vegetables.

Pumpkins contain a lot of carotene.

Carotene and vitamin C are abundant in pepper.

  At the same time, the nutrients in different parts of the vegetable also differed. For example, the green part of the green onion is higher than the nutrient content of the green part.

The content of vitamin A, vitamin B1 and vitamin C in the scallion part is less than half of the green part.

At the same time, the celery dish, the dark green celery leaves are more abundant than the light green stems, and the stems are rich in vitamin A and vitamin C.

There is also a Chinese cabbage, which has a higher nutrient content than the stem portion of the vegetable.

  Because the human body needs “all-round” nutrition, simply eating any kind of vegetable can not meet this requirement, so only reasonable, precise matching, adherence to multiple varieties, multi-color can ensure nutritional balance.