Do you know which green vegetables have nutritional value?

There is a saying that vegetables are "lewd". Generally, the darker the color, the higher the nutritional value of vegetables, such as tomatoes, spinach, carrots, Chinese cabbage, purple cabbage and so on. Online information: Scientists found an interesting rule when studying the nutritional value of vegetables: the nutritional value of vegetables is closely related to the color of vegetables. Generally, vegetables with dark colors have high nutritional value, while vegetables with light colors have low nutritional value.

Studies show that white vegetables such as bamboo shoots, cauliflower, potatoes, water bamboo and other nutrients are less; Yellow vegetables, such as pumpkin, bamboo shoots, cabbage, etc., have slightly higher nutritional components than white vegetables; Red vegetables, such as tomatoes, red peppers and carrots, have higher nutritional value than yellow and white vegetables; Green vegetables, such as celery, rape, mustard, amaranth, spinach and carrots, have higher nutritional value. It is rich in vitamin B 1, vitamin B2 and vitamin C, and also contains carotene and various trace elements, and its nutritional value is higher than that of red vegetables. As a result, scientists found a rule that the darker the color of vegetables, the more vitamins and carotene they contain. In other words, the nutritional level of vegetables follows the changing law from deep to shallow, and the order is green-red-yellow-white.

People should pay attention to the coordination of "four colors" in diet, that is, consciously mix foods with various colors and pay attention to the balance of acid-base collocation of foods, which can not only stimulate and increase appetite, but also avoid symptoms such as nutritional deficiency caused by partial eclipse.