What are the Types Of Vegetables? Vegetables and fresh fruit have high water content (75-95%) which gives them the state of freshness to the entire circuit offering best value for money.
All types of vegetables existing contain mostly carbohydrates of 75% and are represented mostly simple sugars, easily which may be treated as capital (glucose, galactose, fructose), starch (potatoes), cellulose and hemicellulose (in shell).Existing
Poliglucidele promotes digestion and assimilation and shall contribute to the adjustment of intestinal transit.
The presence of simple sugar in all types of vegetables contributes to shortening of the retention of their commercial network, because simple sugars are organic substances easily decomposed of enzymes for his own or those of micro-organisms which are found on shell, resulting undesirable biochemical changes.
Almost all types of vegetables contain significant quantities of vitamins: vitamin A, vitamin C (for which vegetables and fruits are natural sources of base), B1, B2, vitamin P and acid pantothenic; also, some contain fat-soluble and vitamins E and K, provitamin D, vitamin B6 etc.
The richest sources of vitamin C are: cabbage, peppers, kale, lettuce, vegetables, sprouts, and others. The content of vitamins in all types of vegetables is influenced while by the action of oxygen and temperature.
Types of vegetables:
Bulbous vegetables are represented by onion, garlic, and leeks. They are consumed for bulb rich in nutrients as well as for leaves, when they are young.
Melons vegetables include cucumbers, courgettes, watermelons and melons. Are rich in carbohydrates and vitamins (Bi, B2, C, provitamin a, etc.). Their fruit is used when they had reached the maturity of consumption or the physiological (melons).
Solano-fruiting vegetables. Tomatoes, peppers and eggplants are in the same types of vegetables, with fleshy berry fruit represented with common characteristics. Vegetables are nutritionally valuable, very pleasant to the taste as widely consumed fresh.
Leafy vegetables are consumed for the high content of vitamins (B1, B2, C, carotene), mineral salts (spinach is distinguished by its leaves rich in iron) and carbohydrates. From this group are: spinach, lettuce and endive.
Leguminous vegetables (beans, peas, okra) are consumed in the form of green been or fresh beans, dried or preserved. They have the highest content of protein, starch, vitamins B1, B2, C, provitamin A as well as mineral salts rich in calcium, phosphorus and iron.
Root vegetables include carrot, parsley, celery, beets, and radishes. Carrot is considered the most nutritious roots due to high content of carotene and vitamins.
Tuberculifere vegetables are represented mainly of potatoes. Potato is the thickened underground stem ends of the substance builds up, which is mostly starch, is added to it and some protein substances and vitamins (especially vitamin C)
Potato constitutes the raw material of the base of the alcohol industry and of glucose. Maintained by dehydration, in the form of potato flour, is used as addition to manufacture bread, the taste is pleasant and extended freshness.
Cabbage vegetables are valuable in terms of food and consumed fresh, like lettuce, preserved by pickling or included in various culinary.
Regardless of which types of vegetables we choose, all of them are good and full of vitamins.