This part of vegetables is the most nutritious

This part of vegetables is the most nutritious

In fact, vegetables can be divided into three types: stem and leaf type, root and fruit type, and then flower and melon vegetables.

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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 it also contains oxalic acid, which will hinder the absorption of calcium and iron in food, so it should be slightly boiled in boiling water before cooking.

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

Radish contains a lot of vitamin C, carrots contain a lot of carotene, potatoes, taro contains more starch, high conversion, and other nutritional alternatives.

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

If you cut radishes and carrots into thin slices or thin strips, place 1?
After 2 days, its crude fiber can increase about 3 times.

Therefore, radish food should be cut and eaten, and it should not be stored after cutting.

  Fruit vegetables include tomatoes, beans, bell peppers, cucumbers, loofahs, pumpkins and eggplants.

Except for beans, pumpkin, loofah, and eggplant, it is best eaten raw. Crushing vitamins is destroyed during the casting process.

Tomatoes contain lycopene and vitamin C in cholesterol.

Beans, including lentils, peas, edamame, etc., have high protein content, amino acids are in the grain, and other content such as calcium, phosphorus, iron, and vitamin B1 are higher than other vegetables.

Pumpkin contains a lot of carotene.

There are more carotene and vitamin C in pepper.

  At the same time, the nutritional components of different parts of the plant vegetables are also different. For example, the green part of the green onion is higher than the white part of the green onion.

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

At the same time, celery, dark green celery leaves are richer in vitamin A and vitamin C than light green stems.

There is also pakchoi, whose leaves are more nutritious than the stem part.

  Because the human body needs “all-round” nutrition, simply eating any kind of vegetables cannot meet this requirement, so only a reasonable and accurate mix, adhere to multiple varieties, and multiple colors can ensure balanced nutrition.