Scientists classify vegetables into four grades—A, B, C, and D—based on their nutritional content.
Even vegetables have grades
Grade A Vegetables
Rich in nutrients such as carotene, riboflavin, vitamin C, calcium, and fiber, they have high nutritional value. Main examples include bok choy, spinach, mustard greens, amaranth, chives, and pickled mustard greens.
Grade B Vegetables
These are nutritionally inferior to Grade A and are usually divided into three categories. The first type is rich in riboflavin and includes all fresh legumes and bean sprouts. The second type is high in carotene and vitamin C, including carrots, celery, green onions, garlic, tomatoes, chili peppers, and sweet potatoes. The third type is primarily a source of vitamin C and includes Chinese cabbage, cabbage, and cauliflower.
Grade C Vegetables
These contain fewer vitamins but are high in calories. Examples include potatoes, Chinese yams, taro, and pumpkins.
Grade D Vegetables
These contain a small amount of vitamin C and have lower nutritional value. Examples include winter melon, bamboo shoots, eggplant, and water bamboo shoots.