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(I) Quality components of vegetables
The quality of high-quality vegetables generally includes three aspects: First, nutritional quality; Second, sanitary quality; Third, product quality (Figure 9-1). They are not only an important basis for comprehensive evaluation of the quality of vegetables, but also an important manifestation of the value of vegetable products.
1. Nutritional quality The nutritional quality of vegetables mainly includes: protein, minerals, vitamins, aromatic substances, low-calorie substances, and crude fiber. The nutritional value of high-quality vegetables is positively related to the content of these substances. Proteins, low calories, and fats account for a relatively large portion of nutrients, and generally account for hundreds of milligrams to a few grams per 100 grams of fresh vegetables (lowest fat content). Minerals are mainly calcium, phosphorus, iron and other components, generally ranging from a few milligrams to tens of milligrams, and low iron content, high calcium and phosphorus content. Vitamins include: carotene, thiamine (VB1), riboflavin (VB2), niacin (VPP), ascorbic acid (VC), etc. In addition to ascorbic acid content of up to tens of milligrams to hundreds of milligrams, the remaining 4 vitamins Contents range from tens of micrograms to hundreds of micrograms. In addition, vegetable moisture and cellulose content are also important quality indicators. Usually with high moisture content, less fresh vegetables have good tenderness and high food value, but from the health point of view, dietary fiber is also an essential nutrient.
All kinds of vegetables have a certain or special nutritional value. If we combine the various nutrients of vegetables and compare the relative values, we can roughly divide the total nutrient output of vegetables into 3 categories: the vegetables with higher nutrient content are: vegetable soybean, green pea, blue broad bean, Vegetables, shiitake, spinach, kale and garlic, etc.; medium nutrition vegetables are: kidney beans, kidney beans, leeks, cabbage, lettuce, green onions, cauliflower, carrots, radishes, potatoes, onions, loofah, peppers and sweet peppers; Vegetables with low nutrition are mainly cabbage, pumpkin, zucchini, wax gourd, eggplant and tomato. (Endless, to be continued)
The relationship between vegetable quality and fertilization(1)
With the improvement of people's living standards, the requirements for the quality of vegetables are getting higher and higher. Rational fertilization is an important way to improve the quality of vegetables, and excessive application of nitrogen fertilizer is often the root cause of the decline in the quality of vegetables.