蔬菜的营养（Vegetable nutrition）.docVIP

蔬菜的营养（Vegetable nutrition） The main nutritional components of carrot is carotenoids, including beta carotene, alpha carotene, lutein and other carotenoids, which was the highest, the most famous is the beta carotene, carotene accounted for 80% per 100g (cooked) carrots contain beta carotene 9800 G 2; each 100g carrots contain beta carotene than 4130 mu g, white radish and other vegetables increased 30 to 40 times, ranking first in common fruits and vegetables, is a natural function of the important component, is also an important and safe source of vitamin A. In order to improve the nutritional value of carrots, promote fat soluble carotenoid absorption and utilization, it should be the carrot with meat stew, cooked or fried food, to stew the best fried food for the good, and the raw food, cold for the time. Fresh carrot juice can be consumed immediately to make it easier to absorb It is easy to catch cold or cold winter cabbage, Chinese cabbage and green onions, ginger can be used to keep out the cold and cold prevention, because Chinese cabbage is rich in carotene, vitamin B1, vitamin B2, vitamin C, crude fiber, protein, fat and calcium, phosphorus, iron and so on; there is a high medicinal value, Yangwei diuresis, antipyretic in addition to fidget. Is also included in the traditional diet. Spinach spinach, also known as Persian cuisine, red root vegetables. Spinach is generally believed to have originated from Persia or neighboring South West Asia and is one of the leafy leafy vegetables in the family of quinoa. It is a yellow green vegetable rich in vitamins and minerals. Spinach has high water content (90% to 93%), but low in calories. It is a good source of magnesium, iron, potassium and vitamin A. It is also a good source of calcium and vitamin C, and is rich in phosphorus, zinc, pantothenic acid and vitamin B6. Cut with soil on the root, washed with water, cut into small pieces, directly eaten raw or cooked with other vegetables; also used hot water to remov