Every part of vegetables has nutrition, and it has its existing nutritional value. Green leaves are plants that synthesize nutrients. Generally speaking, different parts of food have different nutrition. Let's take a look at them
Stem and leaf vegetables
There are rape, leek, cabbage, spinach, etc., vitamin C and carotene content is rich. Spinach contains iron, but at the same time contains oxalic acid, which will hinder the absorption of calcium and iron in food, so you should blanch slightly in boiling water before cooking.
Fruits and vegetables
There are tomatoes, beans, persimmon peppers, cucumbers, loofah, pumpkin and eggplant. In addition to beans, squash, luffa and eggplant, it is better to eat them raw to avoid vitamin damage during cooking. Tomatoes contain more lycopene and vitamin C. Beans, including lentils, peas, and soybeans, have higher protein content, more amino acids than grains, and more calcium, phosphorus, iron, and vitamin B1 than other vegetables. Pumpkin contains a lot of carotene. Capsicum is rich in carotene and vitamin C.
Root vegetables
There are radish, carrot, taro, potato, sweet potato, etc. Radish contains a lot of vitamin C, carrots contain a lot of carotene, potatoes, taro contain more starch, high heat, other nutrients less.
The common characteristic of root vegetables is rich in crude fiber. If the radish and carrot are cut into thin slices or strips and placed for 1-2 days, the crude fiber can be increased by 3 times. Therefore, radish food should be cut and eaten now, and should not be stored after cutting.
There are also differences in nutrients in different parts of the same vegetable, such as the green part of green onion is much higher than the white part. The content of vitamin A, vitamin B1 and vitamin C in the green onion is less than half of that in the green onion. For the same celery plant, dark green celery leaves contain more vitamin A and vitamin C than light green stems and stalks. There are also cabbages, whose leaves contain more nutrients than the stems.
As the human body needs' all-round 'nutrition, it is impossible to achieve this requirement simply by eating any kind of vegetable, so only reasonable and ingenious collocation and adherence to multiple varieties and colors can ensure the nutrition balance.