The content of protein, carbohydrates and lipids are low in leafy vegetables, less than 2%, 5% and 0.5% on average, respectively.
Leafy vegetables: Chinese cabbage (green and white), amaranth, spinach, shepherd's purse, leeks, celery and caraway are included in this group of vegetables. They are rich in carotene, vitamin C and vitamin B2. Green Chinese cabbage, amaranth, spinach, and the fellowship of the shepherd are rich in carotene and vitamin C. For example, spinach contains 3.87 mg% of carotene, and amaranth of Sichuan Province contains 8.98 mg% of carotene. Leafy vegetables also contain minerals such as iron, which is not only rich in content, but also easily absorbable. Therefore, they are an important part of the diet of anemic patients, pregnant women and breastfeeding mothers.
Leafy vegetables also contain folic acid, choline, calcium and phosphorus, but the high content of calcium in amaranth, spinach and bamboo shoots is combined with oxalic acid, making it difficult for the body to absorb. The high content of oxalic acid in vegetables can not only interfere with calcium absorption, but also to disturb bone calcification after soluble oxalate in foods are absorbed by the body.
Consequently, infants, pregnant women and patients with bone fracture should not take too many vegetables rich in oxalic acid.
Roots and rhizomes: radish, Chinese yam, lotus root, potato, taro, sweet potatoes, garlic, greenonions, asparagus, salad bamboo shoots and belong to this group of vegetables containing nutrients. The starch from potatoes, taro, lotus root and sweet potato is higher than 15-30% and is 29.5% in sweet potato. The content of carotene in carrots is as high as 3.62 mg%. The content of protein and fat in this group of vegetables is low, and potatoes and taro theprotein is slightly higher (2%) than other roots and rhizomes.
Different leaves of vegetables, many vegetables can be taken as a basis for food because they contain lots of sugar. Although the content of vitamin C in radishes and asparagus are not rich, raw dishes of these vegetables can also provide lots of vitamin C because it is not destroyed in the uncooked vegetables. According to pharmacological studies, lignin in the radish can produce an anti-cancer. In addition, succinate potassium in carrots can produce a hypotensive effect. The fresh juice is a health drink.
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