The nutrients in vegetables mainly include minerals, vitamins, fibers, etc. The higher the content of these substances, the higher the nutritional value of vegetables. In addition, the moisture and dietary fiber content in vegetables are also important nutritional quality indicators. Usually, vegetables with high moisture content and low dietary fiber have better freshness and higher edible value. But from a health perspective, dietary fiber is also an essential nutrient. The nutrients in vegetables cannot be underestimated. In 1990, according to the International Food and Agriculture Organization, 90% of the essential vitamin C and 60% of vitamin A in the human body come from vegetables, indicating the enormous contribution of vegetables to human health. In addition, there are many Phytochemistry substances in vegetables that are recognized as beneficial to human health, such as Carotenoid, propylene compounds, methyl sulfur compounds, etc. Many vegetables also contain unique trace elements.

Keywords: onion | white radish | carrot | cabbage | cabbage