“…The exploration of new carbon sources that possess abundant reserve, green, simple and high quality CDs has drawn tremendous attention in the area of kitchen waste, such as vegetables. Various green and non-green vegetables, such as celery leaves, sweet pepper, lemon grass, tomato, carrot, rose-heart radish, turmeric, cinnamon, red chili, black pepper, hongcaitai, cauliflower, kelp, tomato, crown daisy leaves, cabbage, cherry tomatoes, scallion leaves, and red beet, have been reported, as shown in Table 2 [ 42 , 43 , 44 , 45 , 46 , 47 , 48 , 49 , 50 , 51 , 52 , 53 , 54 , 55 , 56 , 57 , 58 ]. Both green and non-green vegetables have many properties and their own advantages.…”