Lifestyle Encyclopedia - (Your textbook in daily life) (Revised Edition)

Author: Huo Zhiying Yang Yuling
Publisher:
Publish Date: 2006-01-01
Features: Based on the nutritional value of vegetables, they can be divided into four categories: Class A, B, C, and D. Leafy vegetables are basically Class A vegetables; examples include pak choi, rapeseed, spinach, amaranth, and mustard greens. The advantages of these vegetables are that they contain higher levels of vitamin C, vitamin B2, carotene, as well as calcium and iron. Class B vegetables also contain a significant amount of these nutrients but are slightly lower in quality than Class A, such as carrots, scallions, celery, pumpkin, cabbage, and soybean sprouts. Class C vegetables are rich in vitamin C and starch, like potatoes and taro. Class D vegetables refer to some stem and gourd vegetables with fewer vitamins, such as lettuce, zucchini, and luffa. When selecting vegetables, it is important to prioritize nutrition while also considering taste. Different vegetables should be combined and consumed in various quantities—the more variety, the better.