Water: Vegetables have the highest content. Most vegetables contain 65% to 90% water.

Minerals

Vitamins: rich in vitamin C and provitamin A

Sugar: It is the main component of vegetable dry matter, including sugar, starch, cellulose, hemicellulose, pectin, etc.

Organic acids: mainly refer to malic acid and citric acid. Some vegetables contain oxalic acid and tannic acid. Tomatoes contain more organic acids.

Volatile oil: Mainly found in some vegetables with aromatic and pungent smell. The higher the maturity, the greater the content and the stronger the smell.

Pigments: chlorophyll, carotenoids, anthocyanins

plant taxonomy

Agricultural Biology Classification

Classification of edible parts

Leafy vegetables: Vegetables whose leaves and petioles are the main edible parts, such as cabbage, spices and other leafy vegetables.

Stem vegetables: Vegetables whose edible parts are the tender stems or abnormal stems of plants, including above-ground stems and underground stem vegetables.

Root vegetables: A type of vegetables whose edible parts are the enlarged and edible roots of plants, such as radishes and carrots.

Fruit vegetables: Vegetables whose edible parts are the fruits or young seeds of plants, including gourds (the edible parts are gourds, such as cucumbers), and solanaceous fruits (vegetables whose edible parts are young pods, such as snow peas) ), pod vegetables (solanaceous vegetables whose berries are eaten, such as eggplant).

Cauliflower vegetables: Vegetables whose flower parts are used as edible parts, such as cauliflower.

Sprout vegetables: Vegetables that use the tender sprouts of plants as edible parts, such as mung bean sprouts.

Edible fungi, algae, lichens, ferns and vegetables: Edible fungi, algae, lichens, ferns and other lower plants.

Vegetable raw materials are an important part of cooking raw materials: they can be both main ingredients and ingredients, and they can be used in a wide range of ingredients.

Some vegetable raw materials are important seasoning vegetables: removing odor, increasing flavor and correcting taste.

Some vegetable raw materials are important filling ingredients in pasta

Certain vegetables are important raw materials for food carving

Certain vegetables can also replace grains as staple food

cucumber

winter melon

squash

Chayote

loofah

Momordica charantia

pumpkin

chili

tomato

eggplant

kidney bean

cowpea

Lentils

vegetable peas

Corn shoots

Fungus raw material structure

Algae raw material structure

Lichen raw material structure

Fern raw material structure

Can be used as the main raw material of dishes

Can be used as a coloring and decoration for dishes

Suitable for various cooking methods

Important raw materials for making vegetarian dishes

Important fresh ingredients in dishes