What vegetables are produced in spring, summer, autumn and winter?

Green vegetables, spinach, celery, vegetable tips, cauliflower, leeks, etc. , green vegetables, lettuce, chicken feathers, celery, green vegetables, cabbage, lettuce, chicken feathers, cucumbers, broad beans, water bamboo, tomatoes, etc.

Second, summer vegetables:

Chinese cabbage, cucumber, tomato, potato, chickpea, kidney bean (kidney bean), eggplant, pumpkin, cowpea, eggplant, chickpea, cabbage, wax gourd, loofah, edamame, pepper, potato, lentil, Chinese cabbage, water spinach, wax gourd, cowpea, eggplant, green vegetables, etc.

Third, autumn vegetables:

Green vegetables, white gourd, radish, loofah, edamame, cowpea, eggplant, pepper, taro, water bamboo, cabbage, lentils, green vegetables, cabbage, spinach, celery, radish, taro, water bamboo, cauliflower and chrysanthemum.

Four, winter vegetables:

Green vegetables, Chinese cabbage, cabbage, celery, radish, boiled vegetables, shepherd's purse, arrowhead, cauliflower, green vegetables, cabbage, spinach, celery, radish, arrowhead, green vegetables, cabbage, spinach, celery, vegetable tip, etc.

Extended data:

The nutritional components of vegetables mainly include minerals, vitamins, fiber and so on. The higher the content of these substances, the higher the nutritional value of vegetables. In addition, the content of water and dietary fiber in vegetables is also an important nutritional quality index. Generally, vegetables with high water content and less dietary fiber have better freshness and higher edible value.

But from the perspective of health care, dietary fiber is also an essential nutrient. The nutritional content of vegetables should not be underestimated. According to FAO's statistics in 1990, 90% of vitamin C and 60% of vitamin A necessary for human body come from vegetables, which shows the great contribution of vegetables to human health.

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