Do vegetables belong to the category of root and stem foods

Green vegetables do not belong to the category of root vegetables, but rather to the category of leafy vegetables. Root and stem foods mainly include plants such as potatoes, sweet potatoes, carrots, etc., which are mainly consumed from underground stems or roots, while vegetables are consumed from leaves and tender stems. Root and stem foods usually have the function of storing nutrients, manifested in the form of swollen underground stems or roots, rich in carbohydrates such as starch, and suitable as staple foods or energy sources. Potatoes are rich in potassium and vitamin C, sweet potatoes are rich in carotenoids and dietary fiber, while carrots contain a large amount of carotenoids and antioxidants. This type of food is resistant to storage and can be cooked in various ways, such as steaming, stewing, or frying, but it should be noted that it may cause blood sugar fluctuations. As a representative of leafy vegetables, green vegetables are characterized by wide or tender leaves, relatively slender stems, and mainly provide vitamin K, folate, and minerals. Spinach contains high levels of iron and vitamin A, rapeseed is rich in calcium and vitamin C, and water spinach contains more dietary fiber. Leafy vegetables have a high moisture content and are suitable for quick frying, cold mixing, or making soup. Long term high-temperature cooking can easily cause nutrient loss. Under special circumstances such as soil pollution, the stem of Chinese cabbage may thicken, but it still does not meet the classification criteria for root and stem foods.

It is recommended to pair vegetables with root and tuber foods in daily diet. Leafy vegetables provide micronutrients and dietary fiber, while root and tuber foods supplement energy and carbohydrates. When choosing green vegetables, priority should be given to varieties with fresh and tender leaves and no yellow spots. For root and stem foods, attention should be paid to smooth surfaces without sprouting. Alternating intake of two types of food can help balance nutrition, but individuals with renal dysfunction need to control their intake of high potassium root and stem foods, and those with gastrointestinal sensitivity can reduce their consumption of crude fiber leafy vegetables appropriately.