What are the green leafy vegetables? Is Chinese cabbage a green leafy vegetable?

Green leafy vegetables are a large class of vegetables with bright green leaves, petioles and tender stems for us to eat. From this point of view, Chinese cabbage belongs to green leafy vegetables. In addition, our common green leafy vegetables are spinach, celery, rape, oil wheat, Chinese cabbage, chrysanthemum, amaranth, leek, sweet potato tassel, radish tassel, lettuce, coriander and so on.

The nutritional characteristics of green leafy vegetables are high water content, low energy, rich in vitamins (water-soluble), folic acid, inorganic salts, especially potassium, dietary fiber and various food active ingredients. The darker the color, the higher the content. Eating green leafy vegetables regularly can increase satiety and help to lose weight; Rich in vitamin C and antioxidant ingredients make the skin healthier; Dietary fiber makes intestines and blood vessels smoother.

Light cooking ensures nutrition. Its nutritional characteristics determine that it can't be stewed as long as a root vegetable. In order to prevent the loss of nutrients, only light cooking is needed, such as cold and hot, stir-frying and washing raw food. Green leafy vegetables are famous for their water-soluble nutrients, such as vitamin B, vitamin C, folic acid and anthocyanins. When cooking, wash first, then cut, and then cook after cutting. Salt should be put before vegetables go out of the pot to keep more nutrition.

We advocate eating vegetables every day, including at least one kind of green leafy vegetables, which shows the important position of green leafy vegetables in the dietary structure. At the turn of spring and summer, there are more and more vegetables this season, especially green leafy vegetables. Now I know the nutritional value and cooking skills of green leafy vegetables. Let's eat green leafy vegetables!

Dark green leafy vegetables and tender flowers are the varieties with the highest comprehensive nutritional value among vegetables. They are green because they contain a lot of chlorophyll. These vegetables are not only rich in vitamin C, but also rich in folic acid, vitamin B2, vitamin K, magnesium, calcium, lutein and other nutrients and healthy ingredients. Generally speaking, the higher the chlorophyll content, the deeper the green color and the more nutrients it contains.

Epidemiological studies show that dark green leafy vegetables are beneficial to prevent diabetes, cardiovascular and cerebrovascular diseases, certain cancers such as lung cancer, osteoporosis and cognitive decline. With so many benefits, you must eat it every day.