蔬菜是人体吸收各种维生素和无机盐的主要来源。科学家经过对各类蔬菜的营养成分分析以后,发现了一个有趣的规律:颜色深的蔬菜营养价值较高,颜色浅的蔬菜营养价值较低。根据这一规律,荠菜、韭菜、番茄、胡萝卜、南瓜等蔬菜就比冬 Vegetables are the main source of the body's absorption of various vitamins and inorganic salts. After analyzing the nutritional content of various types of vegetables, scientists found an interesting pattern: darker vegetables have higher nutritional value and light vegetables have lower nutritional value. According to this law, shepherd's purse, leek, tomato, carrot, pumpkin and other vegetables than winter