Do you know these new vegetables?

Iceberg lettuce, kale, chicory, artichokes, cauliflower…

Do you know these "novel" vegetables? What are their nutritional values? And what we are particularly concerned about - are they delicious? How to eat them?

Let’s get to know each other today!

Ice vegetable

Mesembryanthemum crystallinum L.

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It is an annual or biennial herb of the Aizoaceae family, also known as "Ice Leaf Sunflower", native to South Africa and a new vegetable variety introduced from Japan in recent years.

It has a fresh and crisp taste. Because the leaves and stems have shiny particles like water droplets on the surface, which look like ice, it is also called ice vegetable. The leaf flesh is thick and has a light salty taste when eaten raw.

Ice plant is rich in nutritional value, including carotene, amino acids, sodium, potassium, calcium and other minerals. In particular, the low-sodium salt it contains has good health benefits for the human body.

It also contains polyhydroxy compounds such as pinitol, formononetol and inositol, and functional ingredients such as flavonoids such as quercetin, which have anti-tumor activity, antioxidant, hypoglycemic, cholesterol-lowering and blood pressure-lowering effects.

Ice plant contains a variety of amino acids, which can slow down the aging of brain cells and strengthen the function of brain cells.

The main edible part of ice plant is tender stems and leaves, which are fresh and juicy. They can be eaten cold, dipped in sauce, fried, or cooked in soup. They are often used in various dishes, such as Japanese and French cuisine, and are high-end ingredients for Western food in hotels.

Ice plant has a sour taste similar to apple and a refreshing taste. It is suitable for eating raw in summer and has a cooling and heat-relieving effect.

Kale

Brassica oleracea var. acephala Lf tricolor Hort.

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Also known as headless kale and sea kale, it is a variety of Brassica oleracea in the cruciferous family. It is a biennial herb. It is native to southern Europe and the northern coast of the Mediterranean Sea. It has long been cultivated in Italy, the United Kingdom, Greece and other places.

Kale is a nutritionally comprehensive vegetable with a vitamin C content of 63 mg/100g and a carotene content of 4.4 mg/100g, mainly in the form of β-carotene.

The contents of various mineral elements are high, among which calcium, iron and potassium are particularly prominent, which are 66 mg/100g, 1.6 mg/100g and 395 mg/100g respectively, which are significantly higher than cabbage.

The crude protein content in kale is very high, at 5.04%, which is about three times that of cabbage, making it a leafy vegetable with a high protein content. The amino acid content is also high, and most of the amino acids necessary for the human body are present.

The organic acids in kale are mainly succinic acid and citric acid, while the content of oxalic acid is relatively small; among them, citric acid accounts for 22.2% of the total, which is significantly higher than that of cabbage. Citric acid is very beneficial to the absorption of mineral elements, especially calcium, so the mineral elements in kale are more conducive to human absorption.

In addition, kale is also rich in the active substance glucosinolates, reaching 400 μmol/100g. In particular, it is rich in beneficial indole glucosinolates, accounting for about 80% of the total, and has strong anti-cancer and antioxidant effects.

The edible part of kale is the wrinkled young leaves, which can be eaten cold or stir-fried. Its leaves are attractive green and are a top variety in the green leafy vegetable family.

endive

Cichorium intybus L.

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Cichorium is a biennial or perennial herb of the Asteraceae family.

Chicory originated in the Mediterranean, and there are two commonly used types: one is the heading type, which is divided into red and green; the other is the loose leaf type used for softening, that is, the softened chicory type.

Softened chicory also comes in red and white. White softened chicory is widely consumed and popular. Softened red chicory has a beautiful color but a slightly worse taste. It is used for embellishment and is planted in a smaller area.

Softened chicory needs to be cultivated twice to form products. Generally, it is cultivated in autumn and softened in winter. The supply period is winter and spring. Although it is easy to cultivate, the process is complicated. The products of softened chicory, chicory heads, are the nobles among vegetables with their milky white color, slightly bitter and sweet taste, and crisp and tender taste, and are highly favored by people.

Chicory is rich in nutritional value, and every 100 grams contains:

• Protein 1.3g

• Carbohydrates 3.4g, dietary fiber 0.9g

• Vitamin A 103μg RAE, Vitamin C 7mg

• Calcium 52mg, Phosphorus 28mg

• Sodium 22mg, potassium 314mg

• Iron 0.8mg, zinc 0.79mg

Not only is it refreshing and degreasy, but the bitter substances contained in chicory also have the effect of clearing the liver and promoting bile secretion.

Softened chicory is often eaten raw, either whole or chopped for salads. The leaves turn brown when heated and their flavor changes, so they are not suitable for cooked consumption.

In addition, chicory roots can be roasted and ground into a supplement or substitute for coffee, which can greatly reduce the cost of coffee. Such coffee blends are sold throughout the United States and are most popular in South America.

artichoke

Cynara scolymus L.

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Also known as artichoke, French lily, and foreign lily, it is a perennial herb of the genus Cynara in the Asteraceae family.

Originated in the central and western regions of the Mediterranean coast, the Romans began to cultivate and eat it more than 2,000 years ago, and it is known as the "king of vegetables". At present, it is also cultivated in small quantities in Zhejiang, Hubei, Beijing, Shanghai, Yunnan and other places in my country.

Artichoke is rich in nutrients. The edible parts are the involucre and receptacle of the flower bud, which has a fragrance similar to chestnut.

According to the determination, every 100 grams of edible part of the flower bud contains:

• Protein 2.7g

• Carbohydrates 10.9g, dietary fiber 1.1g

• Vitamin B1 0.08mg, Vitamin B2 0.06mg

• Vitamin C 11mg

• Calcium 255mg, Phosphorus 88mg, Iron 1.6mg

Artichoke contains polyphenol compounds (such as cynarin), flavonoids, inulin and asparagine, and is a highly nutritious health vegetable.

Chlorogenic acid is the polyphenol compound with the highest content in artichoke leaves, accounting for more than 60% of the total polyphenols; chlorogenic acid has multiple physiological functions such as anti-inflammatory, antibacterial, anti-cancer, free radical scavenging, inhibition of low-density lipoprotein oxidation, liver protection and choleretic, and antioxidant.

Regular consumption of artichokes can protect the liver and kidneys and enhance the liver's detoxification function. It can promote amino acid metabolism and lower cholesterol, as well as treat indigestion, improve gastrointestinal function, prevent arteriosclerosis, and protect the cardiovascular system.

The edible organs of artichokes are the thick and tender part at the base of the bracts and the entire fleshy receptacle. The bracts can be fried, eaten raw, roasted, made into soups and salads, with a unique flavor and pleasant fragrance.

It can also be made into canned food and jam, and the leaves can also be used to make wine or tablets. At present, its products are mainly supplied to hotels and restaurants, and are gradually accepted by the market.

Seaweed

Brassica oleracea var. botrytis L.

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It belongs to the genus Brassica in the family Cruciferae and is a variant of cabbage. Its fruit shape is the same as that of ordinary cauliflower, but its color is bright pink. It is deeply loved by consumers and is a new variety of vegetables currently on the market.

Cauliflower is rich in vitamin C, carotenoids, vitamins B1, B2, B6, folic acid and other vitamins, as well as calcium, phosphorus, potassium, iron, zinc, selenium and other minerals.

As a cruciferous plant, cauliflower also has secondary metabolites unique to cruciferous plants - glucosinolates. This substance forms isothiocyanate compounds after degradation, which have anti-cancer and antioxidant activities.

Anthocyanin has the highest content in purple cauliflower, reaching 567.6 mg/100g. Anthocyanin is a natural pigment belonging to the flavonoids. Its main physiological activity is to scavenge free radicals in the human body. It has antioxidant, anti-mutagenic, blood sugar lowering, blood vessel protection, and prevention of atherosclerosis effects.

There are many ways to eat cauliflower. It can be stir-fried with vegetables or meat, or served cold or as a side dish.

However, during the cooking process, we should try our best to avoid the loss of nutrients. It is not suitable to stew for a long time. We should adopt scientific eating methods that preserve nutrition, such as quick stir-frying or blanching and then mixing cold.

Author: He Hongju | Professor, Vegetable Nutrition Quality Laboratory, National Vegetable Engineering Technology Center

Edited by Yunjie