Common vegetable species are 10.

Picture of common vegetable varieties 10. There is no "bottleneck" phenomenon in vegetable breeding in China. However, due to the variety of vegetables, there are some situations in vegetable breeding in China, such as insufficient research and development depth, insufficient attention, and it is difficult to fully cover the national investment. The following is a picture of 10 common vegetable varieties.

Common vegetable species 10 picture 1 1, vegetable species: tooth seedlings.

There are many kinds of vegetables in daily life, so what are the vegetables? Tooth seedling is an organic vegetable with unique taste and high nutritional value. Usually the most common vegetables such as bean sprouts, mung bean sprouts and ginger buds belong to tooth seedlings.

2, leafy vegetables

Leafy vegetables have strict requirements on the growth environment, soil and nutrients. Usually, the most common spinach, Chinese cabbage and amaranth belong to leafy vegetables, and their main nutrition is in the leaves. Usually, many people like to eat leafy vegetables.

3. Rootstock

Among the types of vegetables, there are also roots. Radish, potato, yam and other vegetables belong to rhizomes. Their roots are relatively developed, and the fruits they grow are generally in the soil. Usually, we can make soup, stir-fry and juice them.

4. Bulbs

Bulb vegetables are similar to rhizomes. In life, arrows, taro and garlic are all bulbs. Bulb vegetables have high nutritional value, so we can reproduce directly with their bulbs without buying seeds.

5. Fruits and vegetables

Fruits and vegetables can be called fruits or vegetables. Generally, tomatoes, green peppers and peppers are fruits and vegetables. They are suitable for mixing with other foods, which can make the food taste better. Fruits and vegetables are deeply loved by people because of their high nutritional value.

6. Meat quality

Usually, the roots of many vegetables are fleshy, such as lotus root, radish and sweet potato. In the process of cultivation, they don't need to water it too much, and it is easy to rot its roots, which leads to its failure to bear fruit.

7. Solanum fruits

The vegetable morphology of Solanaceae fruits is quite different from other vegetables. Generally, there are eggplant, tomato, pepper and other vegetables. Their fruits are rich in water and can replenish energy to the body in time, which is very helpful to health.

8, melons

There are many melon vegetables in life, such as wax gourd, loofah, bitter gourd and pumpkin, which contain various vitamins, dietary fiber and other nutrients. Long-term consumption of melon vegetables can lubricate the stomach, eliminate harmful substances in the stomach and make the stomach healthier.

9. fungi

Mushrooms and vegetables are special, and fungi have extremely high adaptability and vitality. Generally speaking, they like to grow in a dark and humid environment. Lentinus edodes, Auricularia auricula and Ganoderma lucidum are all fungus vegetables with rich nutrition, which can prevent cancer if eaten for a long time.

10, beans

Vegetables include beans. Generally, the most common beans are soybeans, cowpeas and mung beans. There are many ways to eat beans. You can cook soup, stir-fry and porridge with beans. When planting leguminous plants, you need to give them enough light, water and nutrients, otherwise their output will decrease.

Common vegetable types 10 Picture 2 Vegetables: radish, carrot, potato and taro: potato, ginger, taro, yam and sweet potato.

Onion and garlic: leek, green onion, onion, garlic, cabbage: Chinese cabbage, Chinese cabbage.

Rape mustard: stem mustard, mustard, cabbage, cabbage.

Cauliflower leafy vegetables: spinach, celery, spinach, amaranth, chrysanthemum, coriander, fennel.

Cucumber: cucumber, wax gourd, pumpkin, bamboo shoots, pumpkin, bitter gourd and eggplant: tomato, eggplant, pepper and green pepper.

Beans: kidney beans, beans, soybeans, edamame, broad beans, aquatic species: lotus root, water chestnut, kelp, laver.

Perennial miscellaneous species: bamboo shoots, lilies, Toona sinensis, medlar, platycodon grandiflorum, ferns.

Corn edible fungi: Lentinus edodes, mushrooms, Flammulina velutipes, Auricularia auricula, Hericium erinaceus, Agrocybe aegerita, Pleurotus eryngii, and sprouts: bean sprouts.

Common vegetable species 10 picture 3 I. Botanical classification of vegetables

Common vegetables in daily life are mainly concentrated in the following eight families, which are classified as follows:

1, Cruciferae vegetables: mainly Chinese cabbage, radish, turnip, Chinese cabbage, shepherd's purse and so on.

2. Umbelliferae vegetables: mainly including coriander, carrot, fennel and celery.

3. Solanaceae vegetables: mainly including tomatoes, eggplants and peppers.

4. Leguminous vegetables: mainly cowpea, broad bean, lentil, kidney bean, pea, edamame, sword bean and so on.

5. Liliaceae vegetables: mainly include leeks, onions, day lilies, asparagus, green onions, garlic, lilies and so on.

6. Chenopodiaceae vegetables: mainly including spinach and beet.

7. Cucurbitaceae vegetables: mainly zucchini, bamboo shoots, loofah, bitter gourd, bergamot, cucumber, pumpkin, wax gourd and gourd.

8. Compositae vegetables: mainly including lettuce, lettuce, burdock, Jerusalem artichoke, chrysanthemum, etc.

Second, the classification method of vegetable edible organs

1, root vegetables (edible parts are mainly fat roots)

(1) fleshy root: refers to the edible part of vegetables with seed radicle as the main root, mainly including carrots, radishes, turnips, cabbage, horseradish, radix Saposhnikoviae and shepherd's purse as the roots.

(2) Tuberous root: refers to vegetables whose edible parts are mainly fat lateral roots or swollen roots with nutritional buds, mainly including potatoes, sweet potatoes, kudzu roots, burdock and so on.

2. Stems and vegetables (edible parts are mainly hypertrophy stems)

(1) succulent stems: refers to vegetables whose edible parts are mainly aboveground stems, mainly including lettuce, water bamboo, shepherd's purse for stems, Brussels sprouts, etc.

(2) Tubers: refers to vegetables whose edible parts are mainly fat tubers, mainly including potatoes, potatoes, water chestnuts, silkworms and so on.

(3) Bulb: refers to the vegetables with underground bulbs as the main edible parts, mainly including taro, water chestnut and arrowhead.

(4) Bulbs: refers to vegetables whose edible parts are mainly bulbs formed by the expansion of leaf sheaths, mainly including shallots, onions, garlic and lilies.

(5) Tender stems: refers to edible vegetables with sprouting buds, mainly including bamboo shoots, Toona sinensis and asparagus.

(6) Roots: refers to vegetables with fat roots as the main edible part, mainly including lotus root, ginger and lotus flower.

3. Leafy vegetables (fresh leaves and petioles are the main edible parts)

(1) Bulbs: mainly include Chinese cabbage, Chinese cabbage, shepherd's purse and lettuce.

(2) Spicy leafy vegetables: mainly including green onions, leeks, green onions, fennel and coriander.

(3) Common leafy vegetables: mainly including Chinese cabbage, shepherd's purse, Chinese kale, spinach, amaranth, Wuta cabbage, shepherd's purse, leaf beet, lettuce, chrysanthemum and celery.

4. Fruits and vegetables (fruits and seeds are the main edible parts)

(1) Zanthoxylum bungeanum: It mainly includes cucumber, loofah, bitter gourd, bergamot, pumpkin, wax gourd and snake melon.

(2) Berries: mainly including pepper, tomato and eggplant.

(3) Pods: mainly including cowpea, kidney bean, broad bean, kidney bean, pea and edamame.

(4) Miscellaneous fruits: mainly including water chestnut, okra and sweet corn.

5. Cauliflower (edible parts are mainly floral organs or tender flower branches)

Cauliflower vegetables mainly include day lily, cauliflower, kale, laver flower, artichoke and so on.

Three, the classification method of vegetable agricultural biology

1, root vegetables: refers to the edible parts of vegetables with swollen fleshy straight roots, mainly including carrots, kohlrabi, turnips, root beets, radishes, etc.

2. Cabbage: refers to edible vegetables mainly composed of leaf bulbs, tender stems, flower bulbs and tender leaves, mainly including Chinese cabbage, Chinese cabbage, cabbage, cauliflower, Brussels sprouts, broccoli, pickled mustard tuber, etc.

3. Green leaves: refers to vegetables with tender leaves or stems as the main edible parts, mainly including lettuce, spinach, coriander, water spinach, sunflower, celery, chrysanthemum and amaranth.

4. Onion and garlic: refers to vegetables with edible bulbs, pseudostems, tubular leaves or banded leaves, mainly including onion, onion, onion, garlic and leek.

5. Solanaceae: refers to solanaceae vegetables that mainly eat fruits, mainly eggplant, tomato, pepper and so on.

6. Cucurbitaceae refers to cucurbitaceae vegetables that mainly eat fruits, mainly including cucumbers, gourds, loofahs, bitter melons, pumpkins and wax gourd.

7. Beans: refers to vegetables mainly eaten by beans or tender pods, mainly kidney beans, broad beans, lentils, cowpeas, peas, and sword beans.

8. Potato taro: refers to vegetables mainly underground tubers or tubers, mainly including potatoes, taro, yam, bean potatoes and so on.

9. Aquatic vegetables: refers to vegetables grown in swamp areas, mainly including lotus root, water chestnut, water chestnut, arrowhead, water bamboo and so on.

10, perennial vegetables: refers to vegetables that can be harvested for many years after planting, mainly including day lily, asparagus, lily, bamboo shoots, Toona sinensis and so on.

1 1, Edible Fungi: refers to the non-toxic and safe edible fungi, mainly including Agaricus bisporus, Volvariella volvacea, Flammulina velutipes, Lentinus edodes, Hericium erinaceus, Auricularia auricula, Tremella, etc.