科学家在研究蔬菜的营养价值时,发现了一个规律:即蔬菜的营养价值与其颜色有密切关系:颜色深的蔬菜营养价值高,色浅的蔬菜营养价值低。实验证明,蔬菜的颜色和营养的关系不仪密切,而且还呈现出某些规律性。白色蔬菜如竹笋、菜花、马铃薯、茭白等,其主要成分以粮、水为主,营养素含量较少。黄色蔬菜如南瓜、笋瓜、卷心菜等,营养价值比白色蔬菜略高。红色蔬菜如 Scientists in the study of the nutritional value of vegetables, found a law: that the nutritional value of vegetables and its color are closely related: dark-colored vegetables, high nutritional value, light-colored vegetables, low nutritional value. Experiments show that the color of vegetables and nutrition is not closely related to the relationship, but also showed some regularity. White vegetables such as bamboo shoots, cauliflower, potatoes, scallions, etc., the main components of grain, water-based, less nutrient content. Yellow vegetables such as pumpkin, winter squash, cabbage, etc., slightly higher nutritional value than white vegetables. Red vegetables such as