vegetables can be divided into dark vegetables and light vegetables according to their color. In general, dark vegetables contain more vitamin C than light vegetables.
are dark green, red, orange and purplish red vegetables, which are rich in carotene, especially β – carotene, which is the main source of vitamin A for Chinese residents. Dark vegetables also contain a variety of pigments, such as chlorophyll, lutein, lycopene, anthocyanins and so on, as well as aromatic substances. Rich active pigments give vegetables special color, flavor and aroma, which can promote appetite and show some special physiological activities.
dark vegetables are generally exposed to sunlight for a longer time, and are mainly leaves. The content of dietary fiber is higher than that of light color vegetables. Regular eating can help promote gastrointestinal peristalsis, prevent diseases and promote health.
common dark green vegetables: spinach, rape, celery, water spinach, chrysanthemum, leek, etc.
common red and orange vegetables: tomatoes, carrots, pumpkin, red pepper and so on.
common purple red vegetables: red amaranth, purple cabbage and so on.
from the perspective of nutrition, all kinds of vegetables should be eaten. The amount of dark vegetables should account for half of the amount of vegetables every day. At the same time, we should not ignore light vegetables. We should also choose a variety of vegetables, so that the nutrition can complement each other. If the method of
is not correct in the process of vegetable processing and cooking, too much nutrients will be lost. Therefore:
1, vegetables should be washed before cutting;
2, stir fry vegetables with a quick fire;
3. When making soup, wait for the water to boil before putting it into the pot;
4. Do not stir fry or boil vegetables.