GreenThey are indispensable “green protagonists” on the table of chinese foods, which are not only refreshed but also rich in vitamins, dietary fibres and minerals. But do you really understand these common vegetables? Their aliases, their originsNutritional valueThere's a lot to hide behindCold knowledgeToday, i'm going to take you off the "hidden identity" of 10 classic vegetables
1. Shanghai blue: "girl white" by jiang zhe
As one of the most classic green vegetables in the east china region, shanghai is called the "various star" - it is also known as green veggies, pickles, spoons. It is characterized by a large number of leaves and vegetables, and is therefore known as "sheba." this green vegetable has a short growth cycle, from seeding to harvest, which makes it the first choice between fire and burning。
Spinach: a “nutrient treasure house” of red green leaves
The spinach is a quinoa plant with a high degree of recognition: the red root is mixed with deep green leaves, rich in iron, carrots and vitamin k. But you know what? Vegetables have a high level of herbic acid, and pre-cook water removes the odor and increases calcium absorption。
Lettuce: "hands" for western salad
The lettuce is chrysanthemum, and the leaves are juicy, and it's made of salad and burgers. It contains acne, a bit bitter, but it helps to sleep. However, experts cautioned that raw food is cold and it is not appropriate for people with cold stomachs to overdose。
Oilseeds: “cross-border players” from europe
Oilseeds originating in europe are both oil crops and table vegetables. It has a long circle and light yellow flowers that are suitable for growth at low temperatures. Interestingly, it is a hybrid of cabbage and kale, dating back 6,800 years。
Cabbage: “national food” for both north and south
The little cabbage is known as “ordinary cabbage”, which is divided by season into three types: autumn, spring and summer. It is a stand-up strain with green blades of up to 610 mg/kg calcium, known as “natural calcium tablets”。
Wheat: “neighborship” for lettuce
It's the same as lettuce, but the leaves are longer and the taste is more cuddly. The alias “phoenix” is derived from leaves such as phoenix, rich in vitamin a and potassium, which are ripe for 3 seconds at the time of the firecracker, known as “the love of the lazy”。
Artemisic: fragrance of the emperor's dish
In ancient times, it was classified as a tribute to the palace because of its unique taste, and it was called "the emperor's food". Arsenic arthritis contains special volatilizers that can digest the stomach, but can lose the scent too long for cooking, and the best way to keep the taste alive is to fry or cook。
Mustard: the king of pickled land
The leaves are wide-banded and sulfur-rich glucose, giving them a spicy taste. Shelley, prune and gravy are all processed as the source of the pickle universe。
Salmon: unfinished “grass”
The roots of the plant are grown over the years, with a cut of its length, alias “crop grass”. The cellulose content is high and the folic acid content is twice as high as the spinach content, but impotent fire is subject to control of intake。
Murph: slimy “calcinator”
Juicy eardrums are known for their slime and calcium content is two to three times that of spinach, which is suitable for cooling or cooking soup. However, those with poor kidney function need to be careful to avoid calcium herbal acid deposition。
Cold knowledge eggs: blue root green medicine
The recent fire, the “plain-blue cabbage”, is a new hybrid of oil and plate-blue, which is sweet, but is a common vegetable with no medicinal effect and must not be used as a medicine。
Science eats a little sticker
After looking at this, have you re-acquainted with these familiar strangers? Next time you buy a dish, try a small variety and make the table greener. What more do you want to know about the vegetables? Welcome to the discussion
(note: some cabbages have geographical gender names, which are used mainly as common names. Cultivation and consumption needs to be adapted to individual health
