What parts of various vegetables should be eaten

The nutritional value of different parts of vegetables varies. Roots, leaves, fruits, etc. can all be consumed, and the main edible parts include stems, leaves, roots, fruits, flower buds, etc. When making a choice, it is necessary to consider nutritional requirements and food safety to avoid ingesting toxic parts.

1. Stems and Leaves

Spinach, rapeseed, water spinach, etc. are mainly consumed from tender stems and leaves, which are rich in chlorophyll, vitamin C, and dietary fiber. Stem and leaf vegetables are suitable for quick stir frying or cold mixing over high heat, as prolonged cooking at high temperatures can easily damage vitamins. Some vegetables, such as celery, have thicker fiber in their old stems and need to be peeled before consumption.

2. Root Blocks

Carrots, white radishes, sweet potatoes, etc. are mainly consumed from swollen roots, which are rich in starch and carotenoids. Root vegetables often have residual soil on their skin, it is recommended to thoroughly clean or peel them. Sprouted potatoes contain solanine, which needs to be removed from the bud eyes and surrounding tissues before consumption.

III. Fruits

Tomatoes, eggplants, cucumbers, etc. are consumed from mature fruits and contain antioxidants such as lycopene and anthocyanins. Immature green tomatoes contain alkaloids, which may cause gastrointestinal discomfort. Some melons, such as bitter gourd, have a strong bitterness in their flesh, which can be retained or removed according to taste.

4. Flower buds

Broccoli, cauliflower, Korean thistle and other unopened flower buds for consumption contain active ingredients such as glucosinolates. The flower buds have a tight structure and are prone to harboring insect eggs. It is recommended to soak them in salt water before cooking. Some flowers such as yellow cauliflower need to be blanched thoroughly to remove colchicine.

5. Other parts

Edible tender stems such as water bamboo shoots and bamboo shoots contain various amino acids but high oxalic acid content. It is recommended to blanch them. Young leaves such as Toon sprouts contain nitrite, and excessive consumption of raw materials should be avoided. Mucus such as taro and yam may cause skin itching, and it is recommended to wear gloves when handling.

Vegetables should be processed according to their characteristics before consumption. Root and stem vegetables are recommended to be fully heated, while leafy vegetables should avoid prolonged soaking. Special populations such as those with renal insufficiency should control their intake of high potassium vegetables, while gout patients should reduce their consumption of high purine vegetables such as asparagus. It is recommended to rotate different parts of vegetables in daily diet to ensure balanced nutrient intake. If you experience allergies or discomfort after consumption, stop eating immediately and seek medical attention.