Fruits and vegetables are mostly rich in vitamins. 1. Fruits: Prickly pear, jujube, sea buckthorn, kiwi, orange, strawberry, etc. with relatively high vitamin C content; durian, avocado, lychee, early orange, etc. with relatively high vitamin B1 content. 2. Vegetables: green peppers, radish tassels, cabbage, kale, broccoli, amaranth, etc. with relatively high vitamin C content; golden mushroom, pea shoots, endive, morel mushrooms, etc. with relatively high vitamin B1 content; various types of dried mushrooms with relatively high vitamin B2 content. The nutritional characteristics of different fruits and vegetables are not the same, when choosing should try to diversify the ingredients, so as to achieve the requirements of nutritional balance. In addition, the cooking of vegetables will also affect the content of vitamins, should try to wash and then cut, rapid fire fried.