蔬菜按植物结构可分五大类:叶菜类、根茎类、豆荚类、瓜果类和花芽类。新鲜蔬菜由于水分含量高(90%左右),碳水化合物、蛋白质含量低,脂肪量甚微,故不作为热能和蛋白质的来源,但却是膳食中无机盐、维生素和膳食纤维的重要来源。蔬菜在贮放、运输、烹调过程中会有不同程度的营养损失。为从蔬菜中获得更多的营养,除选择新鲜蔬菜外,还要设 Vegetables by plant structure can be divided into five categories: leafy vegetables, rhizomes, pods, melons and flower buds. Fresh vegetables are not a source of heat and protein, but are important sources of dietary inorganic salts, vitamins and dietary fiber because of their high moisture content (about 90%), low carbohydrate, low protein content, and low fat mass. Vegetables in the storage, transportation, cooking process will have varying degrees of nutritional loss. To get more nutrition from vegetables, in addition to the selection of fresh vegetables, but also set up