Generally speaking, the darker the color of dehydrated vegetables, the more nutrients they contain. If distinguished by color, from dark to light, green vegetables are more nutritious than red and yellow vegetables, and red and yellow vegetables are higher than white vegetables. There are more than 20 common vegetable classifications in our country, and there are 8 popular ones.
(1) Cruciferous: Including turnips, turnips, cabbage (including cabbage, cabbage subspecies), cabbage (including cabbage, kohlrabi, cauliflower, broccoli and other varieties), mustard (including root vegetables, potherb mustard) Variants) etc.
(2) Umbelliferae: Including celery, carrots, fennel, coriander and so on.
(3) Solanaceae: Including tomatoes, eggplants, peppers (including sweet pepper varieties).
(4) Cucurbitaceae: including cucumber, summer squash, pumpkin, winter squash, wax gourd, loofah, gourd, bitter gourd, chayote, watermelon, melon, etc.
(5) Leguminous: Including kidney beans (including dwarf kidney beans and vine beans varieties), cowpeas, peas, broad beans, edamame (ie soybeans), lentils, concanavalin beans, etc.
(6) Liliaceae: including leeks, green onions, onions, garlic, leeks, golden needles (ie day lily), asparagus (asparagus), lilies, etc.
(7) Compositae: Including lettuce (including head lettuce and crinkle leaf lettuce varieties), lettuce, chrysanthemum, burdock, Jerusalem artichoke, artichoke, etc.
(8) Chenopodiaceae: including spinach, sugar beet (varietals of root beet and leaf beet), etc.
Each of these eight disciplines has its own value, and the parts that can be used are also different. As we all know, the nutrients of vegetables mainly include minerals, vitamins, fiber, etc. The higher the content of these substances, the higher the nutritional value of vegetables. In addition, the moisture and dietary fiber content in vegetables are also important nutritional quality indicators. Therefore, the specific value is mainly determined by the level of their respective nutritional quality indicators.
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