Vegetables contain various vitamins that are extremely important to the human body, such as vitamin A original (carotene) and vitamin C, B1, B2, etc. Vegetables containing more carotene include: carrots, leeks, spinach, collard greens, cabbage, cabbage, rice amaranth, water spinach, mustard greens, etc.; vegetables containing more vitamin B1 include: goldenseal, grass head, parsley, cilantro, lotus root, potatoes, etc.; vegetables containing more vitamin B2 include: spinach, mustard greens, cabbage, asparagus, water spinach, grass head, goldenseal, etc.; vitamin C is commonly found in vegetables, of which peppers, Tomatoes, bok choy, grass head, kale, etc. are particularly rich. Some information shows that kiwi, fresh dates, strawberries, loquat, orange, orange, persimmon, etc. are rich in vitamin C. Calculated by the content of vitamin C in 100 grams of fruit: kiwi contains 420 mg, fresh dates contain 380 mg, strawberries contain 80 mg, orange contains 49 mg, loquat contains 36 mg, orange and persimmon each contain 30 mg, banana and peach each contain 10 mg, grapes, figs and apples each contain only 5 mg, and pears contain only 4 mg. Most fruits do not contain much vitamin C, and the amount of other vitamins is even more limited. There are 13 vitamins in total, from a wide variety of foods.