Lifestyle Encyclopedia: Your Textbook for 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 basically belong to Class A vegetables; examples include pak choi, rapeseed, spinach, amaranth, and mustard greens. The advantages of this type of vegetable 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 the aforementioned nutrients, but they are slightly lower in quality than Class A, such as carrots, scallions, celery, pumpkin, cabbage, and bean sprouts. Class C vegetables are rich in Vitamin C and starch, like potatoes and taros. Class D vegetables refer to stem and gourd vegetables with fewer vitamins, such as lettuce, zucchini, and luffa. When selecting vegetables, it is important to adhere to nutritional principles while also considering taste. Different vegetables should be paired and consumed in various combinations—the more variety, the better.